Deck 23: Disorders of the Gastrointestinal Tract, Liver, Pancreas, and Gallbladder

Question 1

The nurse prepares education for the family of a client with dysphagia. Which food should the nurse encourage the family and client to avoid?

A) Very thin
B) Spicy or contain garlic
C) Frozen or concentrated
D) Hard, crunchy, or sticky

Answer 1

Hard, crunchy, or sticky

Question 2

A client is experiencing frequent nausea and vomiting. Which dietary suggestion should the nurse make to this client?

A) Move around as much as possible after eating to speed digestion
B) Eat foods high in fat and protein to provide ample calories for energy
C) Consider total parenteral nutrition (TPN) because of the amount of nausea and vomiting
D) Limit intake to high-carbohydrate liquids and foods in small amounts throughout the day

Answer 2

Limit intake to high-carbohydrate liquids and foods in small amounts throughout the day

Question 3

The nurse is preparing teaching material for a client with gastroesophageal reflux disease (GERD). Which food item should the nurse urge the client to avoid?

A) Rice
B) Pasta
C) Alcohol
D) Ice cream

Answer 3

Alcohol

Question 4

The nurse is concerned that a client with Crohn disease continues to lose weight. Which reason should the nurse identify as increasing this client's risk for malnutrition?

A) Migration of bacteria from the gut to other locations in the body increase metabolism and accounts for weight loss with Crohn disease
B) A low-fat, low-carbohydrate diet along with an increase in exercise is the standard treatment for Crohn disease so clients naturally lose weight
C) Patients do not understand the physiological basis for inflammatory bowel disease and may avoid foods that could contribute to healing and good health
D) Poor nutritional intake can continue even when the disease is not active due to ongoing avoidance of foods that can cause symptoms associated with a disease to flare up

Question 5

A client has less than 100 cm of small intestine after surgery to remove a malignancy. For which reason should the nurse suspect that is client is at risk for malnutrition?

A) Gallstones
B) Malabsorption
C) Fluid abnormalities
D) Delayed gastric emptying

Question 6

A client with abdominal pain, diarrhea, and weight loss is diagnosed with celiac sprue. For which reason should the nurse plan interventions to help prevent this client from developing malnutrition?

A) Steatorrhea resulting from poor fat absorption
B) Large losses of intestinal fluid causing the loss of zinc
C) Malabsorption caused by atrophy of the intestinal villi
D) Poor nutritional absorption as a result of inflammation of the mucosal surfaces

Question 7

A client with diabetes is being treated for weight loss, nausea, vomiting, and loss of appetite caused by gastroparesis. What should be included when providing this client with a pureed diet?

A) High fiber to stimulate peristalsis
B) High fat to provide calories for energy
C) No spices to avoid gastrointestinal upset
D) Liquid nutritional supplements three times a day

Question 8

A child is diagnosed with lactose intolerance. For which reason should the nurse expect this client to be prescribed calcium and vitamin D supplements?

A) Muscle tissue
B) Adequate blood clotting
C) Bone mineralization and growth
D) Fat stores in the buttocks and breasts

Question 9

A client is diagnosed with inflammatory bowel disease. For which reason should the nurse expect this client to be prescribed additional calories in the diet?

A) Prevent bleeding
B) Slow inflammation
C) Promote mucosal healing
D) Discourage fistula closure

Question 10

A client with diverticular disease asks what can be done to prevent the development of diverticulosis. What should the nurse respond to this client?

A) Eliminate fruits, whole grains, and legumes from the diet
B) A high-fiber diet will help to reduce the development of diverticulosis
C) Avoid fiber from plant sources as it can be too coarse to digest properly
D) A low-fat diet will decrease the development of diarrhea and inflammation

Question 11

The nurse is developing an eating plan for a client with constipation. What action should the nurse suggest for the client?

A) High fiber and adequate fluid
B) Avoidance of fruits and vegetables
C) Stool softeners and laxatives on a daily basis
D) Addition of white bread, white rice, and peeled potatoes

Question 12

An older client with gastroesophageal reflux disease (GERD) experiences heartburn at night and insomnia. What should the nurse recommend to this client?

A) Limit food seasonings to garlic, red pepper, and sea salt
B) Substitute a noncaffeinated diet soda before bed in place of tea
C) Avoid caffeine at bedtime and sleep with the head of his bed elevated
D) Continue hot tea at bedtime and sleep with the foot of his bed elevated

Question 13

An obese client with nonalcoholic fatty liver disease asks for suggestions to lose weight. What should the nurse recommend to this client?

A) A low-fiber diet
B) Bariatric surgery
C) A rapid weight loss program
D) A modified diet for slow weight loss

Question 14

A client with dumping syndrome experiences abdominal cramps, bloating, and diarrhea one hour after eating a large meal. Which suggestion should the nurse make to this client?

A) Drink extra fluids with meals
B) Increase activity following a meal
C) Eat a diet high in simple carbohydrates to delay gastric emptying
D) Eat small meals and snacks throughout the day rather than several large meals

Question 15

The nurse prepares to assess a child with inflammatory bowel disease. Which comments by the parents should the nurse expect when discussing the child's health history? (Select all that apply.)

A) "We don't give him anything that contains wheat, rye, or barley."
B) "It seems like after he developed this condition, he just continues to get thinner."
C) "It seems like he has more abdominal cramping and diarrhea after drinking milk."
D) "He knows that chewing gum and foods that contain sorbitol will make this condition worse."
E) "Two years ago, he was in the 75th percentile for his height, and now he's in the 25th percentile."

Question 16

An older client with dumping syndrome is embarrassed by frequent diarrhea and bloating after meals and has stopped going out for lunch or dinner with friends because of it. What should the nurse recommend to this client?

A) Eat smaller portions and avoid extra fluid with meals
B) Eat foods with simple rather than complex carbohydrates
C) Avoid eating all day before going out and then eat a large meal
D) Eat food cooked at home since many restaurants have additives that can cause diarrhea

Question 17

A client has been experiencing intermitted diarrhea with constipation. How should the nurse assess the amount of fiber that this client ingests?

A) Avoid plant based proteins
B) Closely monitor weight gain or loss
C) Conduct a brief diet history of plant-based foods
D) Recommend the addition of refined flour products

Question 18

A client suspected of having celiac sprue is scheduled for a bowel biopsy. What should the nurse instruct this client to prepare for this procedure?

A) Eat products containing oats rather than wheat
B) Eat a high-gluten diet for two days prior to surgery
C) Follow a normal diet to avoid false negative results
D) Avoid eating foods that contain wheat flour or by products