NCLEX style chapter 21 Christensen

Question 1

You are doing discharge teaching with your patient about nutrition. You refer to the new U.S. Department of Agriculture’s MyPyramid plan. The patient asks how the new pyramid differs from the old Food Pyramid Guide. Your best response would be that the new MyPyramid plan:

a) Reduces the number of servings for all food groups
b) Factors in age, sex, and physical activity to determine servings
c) Factors in age, race, sex, and physical activity to determine servings
d) Reduces the size of servings for all food groups

Answer 1

Factors in age, sex, and physical activity to determine servings

*(race is not a factor)*

Question 2

Your patient asks you what a kilocalorie is. Your response is “A kilcalorie is a:”

a) “small calorie”
b) “nutrient in food”
c) “measurement of energy”
d) “source of minerals”

Answer 2

“Measurement of energy”

Question 3

Food is divided into several essential nutrients. Which nutrient does the bulk of the body’s lean tissues and organs contain?

a) Proteins
b) Carbohydrates
c) Fats
d) Vitamins

Answer 3

Proteins

Question 4

You are caring for a patient after gastric bypass surgery. Which of the following conditions is he at risk for?

a) Iron deficiency anemia
b) Electrolyte imbalance
c) Osteoporosis
d) Pernicious anemia

Answer 4

Pernicious anemia

Question 5

Your patient has been scheduled for a diagnostic test that includes the use of intravenous iodine dye. If your patient reports a food allergy, which of the following foods would cause concern?

a) Rice
b) Seafood
c) Eggs
d) Milk

Answer 5

Seafood

Question 6

A young mother brings her children into the clinic for a check-up. She asks what she can do to promote healthy dietary habits for her children. Your best response would be:

a) “Allow them to eat whenever they are hungry.”
b) “Have a set meal plan with no choices in what to eat.”
c) “Keep nutritious snacks available like fruit, cheese, or raw vegetables.”
d) “Serve meals different from the adults.”

Answer 6

“Keep nutritious snacks available like fruit, cheese, or raw vegetables.”

Question 7

You are caring for a visually impaired patient, and it is meal time. How would you describe to this patient the location of the different food items on the plate?

a) Potatoes are at 9 o’clock, chicken is at 12 o’clock, and carrots are at 3 o’clock.
b) The chicken is at the top, potatoes are on the left and carrots are on the right.
c) Your plate is in front of you. You have been served chicken, potatoes, and carrots.
d) Since the patient is visually impaired, you would have to feed him or her; therefore, describing the location is not necessary.

Answer 7

Potatoes are at 9 o’clock, chicken is at 12 o’clock, and carrots are at 3 o’clock.

Question 8

You have a patient who weighs 200 lb and is 62 inches. Using the formula for Body Mass Index, calculate the patient’s BMI.

a) 35.05
b) 38.13
c) 36.95
d) 37.18

Answer 8

36.95

*(weight/ (height [in] squared) multiplied by 703)*

* (200/(62x62)) x 703 = 36.95*

Question 9

Your patient is concerned about his caffeine intake. He doesn’t like Sprite and wants to know what he could drink that would have the least amount of caffeine. Your response would be:

a) Instant coffee
b) Hot cocoa
c) Iced tea
d) Pepsi

Answer 9

Hot cocoa

Question 10

Feelings of self worth that are disproportionately based on body weight, shape, and size along with self-induced vomiting or the misuse of laxatives is indicative of which eating disorder?

a) anorexia nervosa
b) binge eating disorder
c) bulimia nervosa
d) purge eating disorder

Answer 10

bulimia nervosa

*(characterized by binge eating followed by purging via vomiting and misuse of laxatives)*