in the following ingredient list which is the most abundant by weight ingredients enriched flour sugars eggs soy lecithin artificial colors natural fl
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Nursing Elites

ATI RN

Proctored Nutrition ATI

1. In the following ingredient list, which is the most abundant by weight? Ingredients: enriched flour, sugars, eggs, soy lecithin, artificial colors, natural flavors, milk.

Correct answer: D

Rationale: The correct answer is 'enriched flour.' In ingredient lists, items are typically listed by weight in descending order. Therefore, the first ingredient, in this case, 'enriched flour,' is the most abundant by weight. Choice A, 'milk,' is not the most abundant as it appears last in the list. Choice B, 'eggs,' and choice C, 'sugar,' also rank lower in the list compared to 'enriched flour,' making them less abundant by weight.

2. A nurse is completing a nutritional assessment of an adult female client. Which of the following findings should indicate to the nurse that the client is at an increased risk of developing cancer?

Correct answer: C

Rationale: The correct answer is C because limiting alcohol consumption to 2 drinks per day is still above the recommended limit for reducing cancer risk. The recommended limit for women is 1 drink per day to lower the risk of developing cancer. Choices A, B, and D are not indicative of an increased risk of developing cancer as they all align with a healthy diet and lifestyle, which can actually help reduce the risk of cancer.

3. Patients maintained using peritoneal dialysis may gain weight because:

Correct answer: C

Rationale: Glucose from the peritoneal dialysis solution can be absorbed into the bloodstream, leading to weight gain if not balanced with diet and activity.

4. Which animal-derived food contains the most significant level of carbohydrates?

Correct answer: C

Rationale: Milk contains the most significant level of carbohydrates among animal-derived foods. Milk and milk products supply significant quantities of carbohydrate in the form of lactose. Eggs, beef, and poultry are not significant sources of carbohydrates compared to milk. In cheese making, lactose is removed as a by-product, reducing the carbohydrate content further.

5. A nurse is caring for four clients. The nurse should plan to administer total parenteral nutrition for which of the following clients?

Correct answer: D

Rationale: Total parenteral nutrition (TPN) is essential for clients undergoing significant surgical procedures like a hemicolectomy to ensure they receive adequate nutrition when oral intake is not possible. Choices A, B, and C do not typically require TPN. Choice A is managing postoperative pain with IV PCA, choice B is likely to need alternative feeding methods due to dysphagia, and choice C is going home with oxygen for COPD management, which does not directly relate to the need for TPN.

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