a nurse in an adult day care center is screening older adult clients for malnutrition when conducting assessments the nurse should consider which risk

ATI RN

ATI Nutrition Practice Test A 2019

1. When assessing older adult clients for malnutrition at an adult day care center, which risk factors should the nurse consider?

A. Dental problems
B. Depression
C. Both A and B
D. Ability to prepare meals

Correct answer: C

Rationale: The correct answer is C: Both A and B. Dental problems and depression are both significant risk factors for malnutrition in older adults. Dental problems can lead to difficulty in chewing and swallowing, resulting in reduced food intake. On the other hand, depression can cause changes in appetite and decreased interest in eating, which can also contribute to malnutrition. Although the ability to prepare meals is important, it is not specifically identified as a risk factor for malnutrition within the context of this question. Therefore, choices A and B are the most appropriate answers.

2. A nurse is teaching about nutrition to a client who has a new diagnosis of chronic kidney disease. Which of the following recommendations should the nurse include in the teaching?

A. Increase phosphorus intake
B. Limit calcium intake
C. Limit protein intake
D. Increase potassium intake

Correct answer: C

Rationale: The correct recommendation for a client with chronic kidney disease is to limit protein intake. Excessive protein consumption can strain the kidneys as they work to eliminate waste products from protein metabolism. This can worsen kidney function in individuals with chronic kidney disease. Therefore, limiting protein intake is crucial in managing this condition. Choices A, B, and D are incorrect. Increasing phosphorus intake can be harmful in kidney disease as it can lead to mineral imbalances. Limiting calcium intake is not typically necessary unless the client has specific complications. Increasing potassium intake may also be inappropriate as potassium levels can be affected in kidney disease.

3. A client with Crohn's disease is being cared for by a nurse. Which of the following food choices aligns with the recommended diet for clients with Crohn's disease?

A. Vanilla milkshake
B. Buttered popcorn
C. Tossed green salad
D. Toast with jelly

Correct answer: C

Rationale: The correct answer is a 'Tossed green salad.' Clients with Crohn's disease often benefit from a low-residue diet, which includes easily digestible foods like leafy green vegetables found in a tossed green salad. This type of diet helps minimize gastrointestinal symptoms. Choices A, B, and D are not ideal for clients with Crohn's disease. Vanilla milkshake, buttered popcorn, and toast with jelly may exacerbate symptoms due to their high fat, fiber, or sugar content, which can be harder to digest.

4. Scurvy is caused by a deficiency of which vitamin?

A. Vitamin A
B. Vitamin D
C. Vitamin E
D. Vitamin K

Correct answer: C

Rationale: Scurvy is caused by a deficiency of vitamin C, not vitamin E. The symptoms of scurvy include spontaneous gingival hemorrhaging, perifollicular petechiae, follicular hyperkeratosis, diarrhea, fatigue, depression, and cessation of bone growth. Vitamin A (Choice A) is important for vision and immune function, Vitamin D (Choice B) is essential for bone health, and Vitamin K (Choice D) is necessary for blood clotting. However, none of these vitamins are associated with scurvy.