loss of teeth or supporting periodontium is frequently associated with poor food selection and limited chewing ability the patients masticatory effici
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Nursing Elites

ATI RN

Nutrition ATI Proctored Exam

1. Is the loss of teeth or supporting periodontium often associated with poor food selection and limited chewing ability, and do the patients' masticatory efficiency and biting force decline with each tooth lost?

Correct answer: A

Rationale: Both statements are indeed true. The loss of teeth or supporting periodontium frequently leads to poor food selection and limited chewing ability, as these conditions can make certain foods difficult to consume. Additionally, a patient's masticatory efficiency and biting force do decline with each tooth lost, as there are fewer teeth to distribute the force of the bite. Choices B, C, and D are incorrect because they suggest that one or both of these statements are false, which is not the case.

2. Fat-soluble vitamins are different from water-soluble vitamins because the body is able to store only small amounts of fat-soluble vitamins.

Correct answer: C

Rationale: The statement is correct, but the reason is not correct. A major difference between fat-soluble and water-soluble vitamins is that the body is able to store larger amounts of fat-soluble vitamins. Vitamins A and D are stored for long periods; therefore, minor shortages might not be identified until drastic depletion has occurred. Observable signs and symptoms of a dietary deficiency are often not identified until they are in an advanced state. Water-soluble vitamins, on the other hand, are not stored in the body and are excreted in the urine if taken in excess, making it harder to reach toxic levels.

3. Which food is recommended for a client trying to increase their intake of calcium?

Correct answer: B

Rationale: Yogurt is high in calcium, which is essential for bone health.

4. The mentally ill person responds positively to the nurse who is warm and caring. This is a demonstration of the nurse’s role as:

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.

5. Which food is recommended for someone with lactose intolerance?

Correct answer: C

Rationale: Lactose-free yogurt is suitable for individuals with lactose intolerance as it has reduced lactose content.

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