what condition is an example of a potential cause of gastritis
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Nursing Elites

ATI RN

ATI Proctored Nutrition Exam

1. Which condition is an example of a potential cause of gastritis?

Correct answer: A

Rationale: Bile reflux is a potential cause of gastritis as it can irritate the stomach lining when bile backs up into the stomach. Choices B, C, and D do not directly cause gastritis. Low salt intake is not a common cause of gastritis. Hypophosphatasia is a rare genetic disorder affecting bone development, not the stomach. Gallstones, while related to the gallbladder, are not a direct cause of gastritis.

2. The community/Public Health Bag is:

Correct answer: B

Rationale: Nursing interventions should be grounded in a deep understanding of the physiological processes involved, ensuring that care provided is both effective and efficient.

3. Which list contains fatty acids that reduce cardiovascular disease risk?

Correct answer: B

Rationale: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both omega-3 fatty acids, are known to reduce the risk of cardiovascular disease.

4. A nurse provides discharge instructions to a client about the food items that interact with warfarin effectiveness. Which food item indicates that the teaching was effective?

Correct answer: A

Rationale: Cauliflower is high in vitamin K, which can interact with warfarin.

5. A nurse is instructing a group of clients about nutrition and eating foods high in iron. The nurse should include that which of the following aids in the absorption of iron?

Correct answer: C

Rationale: Vitamin C aids in the absorption of iron by enhancing the body's ability to absorb non-heme iron, which is found in plant-based foods. This vitamin helps convert iron into a form that is more easily absorbed in the intestines. Choices A, B, and D are incorrect because fiber, Vitamin A, and oxalates can actually inhibit the absorption of iron. Fiber can bind to iron and reduce its absorption, Vitamin A does not directly enhance iron absorption, and oxalates found in some foods like spinach and rhubarb can also hinder iron absorption.

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