milk and other dairy products are preferred sources of calcium because lactose enhances calcium absorption

ATI RN

ATI Nutrition Proctored Exam

1. Milk and other dairy products are preferred sources of calcium because lactose enhances calcium absorption.

A. Both the statement and the reason are correct and related.
B. Both the statement and the reason are correct but are not related.
C. The statement is correct, but the reason is not correct.
D. The statement is not correct, but the reason is correct.

Correct answer: A

Rationale: Both the statement and the reason are correct and related. Milk and other dairy products are indeed preferred sources of calcium because they supply most of the available calcium. Additionally, lactose present in dairy products enhances calcium absorption, making them even more efficient sources of this essential mineral. The statement correctly identifies dairy products as preferred sources of calcium, and the reason explains how lactose contributes to better calcium absorption. The other choices are incorrect as they do not accurately assess the relationship between lactose, calcium absorption, and the preference for dairy products as sources of calcium.

2. Nutritional goals for a patient wishing to modify eating patterns should adhere to each, except one. Which is the exception?

A. Measurable
B. Immediate
C. Realistic
D. Achievable

Correct answer: B

Rationale: Nutritional goals should be measurable, realistic, and achievable. They should not be immediate, as sustainable changes take time.

3. A patient is on a low-sodium diet. Which food item should the patient avoid?

A. Fresh fruit
B. Canned soup
C. Whole grain bread
D. Grilled chicken

Correct answer: B

Rationale: The correct answer is B: Canned soup. Canned soup is commonly high in sodium content, which is not suitable for a patient on a low-sodium diet. Fresh fruit, whole grain bread, and grilled chicken typically have lower sodium levels and can be included in a low-sodium diet. Therefore, the patient should avoid canned soup to adhere to the requirements of a low-sodium diet.

4. A client with nephropathy secondary to diabetes mellitus is receiving dietary teaching from a nurse and plans to make dietary adjustments. Which of the following instructions should the nurse include?

A. Consume less than 45% of total calories from carbohydrates per day.
B. Eat no more than 300 mg of cholesterol per day.
C. Consume less than 0.8 g/kg of body weight of protein per day.
D. Eat at least 45 g of fiber per day.

Correct answer: D

Rationale: For a client with nephropathy secondary to diabetes mellitus, increasing fiber intake is essential as it can help manage blood sugar levels and improve overall bowel health. Choice A is incorrect because carbohydrates should be controlled but not limited to less than 45% of total calories. Choice B is incorrect as the recommended daily cholesterol intake for individuals with diabetes is less than 200 mg. Choice C is incorrect as protein intake should be individualized based on the client's condition and should not be limited to less than 0.8 g/kg of body weight per day.

5. Which nutrients might people who follow a vegan diet be deficient in?

A. Vitamin B12
B. Vitamin C
C. Vitamins A and D
D. Calcium

Correct answer: C

Rationale: People who adhere to a vegan diet might indeed be deficient in vitamins A and D, which are primarily found in animal-derived foods. While vitamin B12 and calcium can also be lacking in a vegan diet, these were not choices given that would correctly answer the question. Vitamin C, on the other hand, is widely available in numerous plant-based foods, making it less likely for vegans to be deficient in it. Therefore, the correct answer is 'Vitamins A and D'. It's important to note that deficiencies can be avoided through careful meal planning or supplementation.