Exam 30: Basic Nutrition

Which suggestions should the nurse include in the teaching plan to help a client increase the high density lipid (HDL) level? Select all that apply.

A nurse is caring for a client diagnosed with protein-calorie malnutrition (PCM). For what effect of PCM should the nurse monitor the client?

What key points should the nurse plan to include in a presentation of the MyPlate dietary guidelines? Select all that apply.

The nurse will encourage a client recovering from a muscle injury to incorporate what dietary change?

What information should the nurse include in a review about polysaccharides being presented to young adults?

A nurse is conducting a seminar on basic nutrition and is teaching about the various Types of carbohydrates. Which should the nurse identify as the main sources of starch?

What information should the nurse include in a discussion about the human need for water?

The nurse asks a group of postoperative bariatric clients to identify the water-soluble vitamins. Which vitamins are water soluble? Select all that apply.

What is the role of niacin in healthy human nutrition?

What information should the nurse include in a discussion about complete and incomplete proteins?

What is the benefit of a diet high in essential amino acids?

What lifestyle suggestion should the nurse offer to a client to increase the level of high- density lipoproteins?

Which trace mineral deficiency should the nurse identify as possibly being responsible for a client's stunted growth?

The nurse is reviewing macronutrients and micronutrients with a client. Which items should the nurse include in the list of micronutrients? Select all that apply.

The nurse is discussing cholesterol, LDL, and HDL with a client diagnosed with high cholesterol. What information concerning saturated fatty acids should the nurse include?

What information should the nurse provide to a client regarding the consequences of a high-sodium diet?

Which sources of natural glucose should the nurse include in a discussion of energy producing carbohydrates? Select all that apply.

A client's BMI is 43. What does this number reveal about the client's health related to weight?

A nurse is caring for a client diagnosed with riboflavin deficiency. For what signs of riboflavin deficiency should the nurse monitor the client?

What information should the nurse include when presenting on the Nutrition Facts Label to a group of teens?