ATI RN
ATI Nutrition
1. A client with iron deficiency anemia is being taught about dietary recommendations by a nurse. Which of the following dietary recommendations should the nurse include as a food that enhances iron absorption when consumed with nonheme iron?
- A. Tomato juice
- B. Tea
- C. Milk
- D. Dried Beans
Correct answer: A
Rationale: Tomato juice is the correct answer because it contains vitamin C, which enhances the absorption of nonheme iron. Vitamin C helps convert nonheme iron into a form that is easier for the body to absorb. Tea and milk should be avoided when consuming nonheme iron as they can inhibit iron absorption. Dried beans, although a good source of iron, do not enhance iron absorption when consumed with nonheme iron.
2. A nurse is developing an education program for a community group about dietary intake of vitamins and minerals in the diet. The nurse should include which of the following foods as sources of vitamin C? (Select the food that does not apply.)
- A. Green pepper
- B. Orange
- C. Cabbage
- D. Milk
Correct answer: D
Rationale: The correct answer is E: Milk. Milk is not a significant source of vitamin C. Choices A, B, C, and D are all good sources of vitamin C. Green pepper, orange, cabbage, and strawberries contain vitamin C and can be included in the diet to meet the body's need for this essential vitamin. Milk, on the other hand, is not known for its vitamin C content, so it does not apply as a source of this particular vitamin.
3. A client who is postoperative following a liver transplant and weighs 65 kg. Which of the following actions should the nurse plan to take?
- A. Keep the client NPO for the first week postoperative.
- B. Limit caloric content once the client resumes eating.
- C. Stress the importance of safe food-handling practices.
- D. Decrease foods high in carbohydrates once the client resumes eating.
Correct answer: C
Rationale: After a liver transplant, it is crucial to stress the importance of safe food-handling practices to prevent foodborne illnesses, especially due to the client's altered immune system. Keeping the client NPO for the first week postoperative is not recommended as early nutrition support is essential for recovery. Limiting caloric content once the client resumes eating may not be appropriate as they need adequate nutrition for healing. Decreasing foods high in carbohydrates without a specific indication may lead to inadequate nutrient intake, which is not ideal for the client's recovery.
4. A client with cholecystitis is being taught about required dietary modifications. Which of the following foods is appropriate for the client's diet?
- A. Creamed chicken
- B. Roast turkey
- C. Ice cream
- D. Macaroni and cheese
Correct answer: B
Rationale: Roast turkey is the most appropriate choice for a client with cholecystitis. Foods that are high in fat content, like creamed chicken, ice cream, and macaroni and cheese, should be avoided in cholecystitis as they can exacerbate symptoms due to the reduced ability of the gallbladder to process fats. Roast turkey is a leaner option that is better tolerated by individuals with cholecystitis.
5. A nurse is instructing a group of clients about nutrition. The nurse should include that which of the following foods is a good source of high-quality protein?
- A. Soybeans
- B. Grains
- C. Legumes
- D. Green vegetables
Correct answer: A
Rationale: Soybeans are a good source of high-quality protein. They contain all the essential amino acids needed by the body. Grains, legumes, and green vegetables do not provide as much high-quality protein as soybeans. Grains and legumes are good sources of protein but may lack some essential amino acids, while green vegetables generally have lower protein content compared to soybeans.
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