a patient with a history of chronic pancreatitis should avoid which of the following

ATI RN

ATI Nutrition Practice Test A 2019

1. Which of the following should a patient with a history of chronic pancreatitis avoid?

A. Low-fat dairy
B. Lean meats
C. High-fiber vegetables
D. Alcohol

Correct answer: D

Rationale: The correct answer is D: Alcohol. Alcohol consumption can exacerbate chronic pancreatitis due to its detrimental effects on the pancreas. Conversely, options A, B, and C: Low-fat dairy, Lean meats, and High-fiber vegetables, are generally recommended for patients with chronic pancreatitis. These dietary options are easier on the pancreas and less likely to provoke symptoms. Therefore, they are incorrect choices in this context.

2. What is the glomerular filtration rate for patients with stage 5 chronic kidney disease (CKD)?

A. Less than 15 mL/min/1.73 m�
B. Less than 30 mL/min/1.73 m�
C. Less than 90 mL/min/1.73 m�
D. Less than 125 mL/min/1.73 m�

Correct answer: A

Rationale: In patients with stage 5 chronic kidney disease (CKD), also known as end-stage renal disease, the kidney function is significantly compromised. This severe condition is characterized by a glomerular filtration rate (GFR) of less than 15 mL/min/1.73 m�, as correctly stated in choice A. Choices B, C, and D suggest higher GFR values, which are not indicative of stage 5 CKD. Specifically, a GFR of less than 30 mL/min/1.73 m� indicates stage 4 CKD, less than 90 mL/min/1.73 m� signifies stage 3 CKD, and a typical healthy individual usually has a GFR of around 125 mL/min/1.73 m�, which is far above the GFR for stage 5 CKD.

3. The provision of health information in the rural areas nationwide through television and radio programs and video conferencing is referred to as:

A. Community health program
B. Telehealth program
C. Wellness program
D. Red Cross program

Correct answer: A

Rationale: Patient safety and efficacy of care depend on actions rooted in established nursing protocols that consider both the immediate and long-term needs of the patient.

4. Which food has the highest calcium content?

A. 1 cup of carrot strips
B. 3 oz of canned salmon
C. 1 plain baked potato
D. 1 cup of chopped chicken breast

Correct answer: B

Rationale: The highest source of calcium among the given choices is the 3 oz of canned salmon. This is due to the presence of bones in canned salmon, which are rich in calcium. The other options, including 1 cup of carrot strips, 1 plain baked potato, and 1 cup of chopped chicken breast, do not contain as much calcium due to the nature of their composition and lack of bone content.