Nursing Elites

1. Which food item should be recommended to prevent choking in toddlers?

• A. Banana slices
• B. Popcorn
• C. Hot dogs
• D. Carrot sticks

Correct answer: A

Rationale: Banana slices are less likely to cause choking compared to other options.

2. Which of the following methods is the best method for determining nasogastric tube placement in the stomach?

• A. X-ray
• B. Observation of gastric aspirate
• C. Testing of pH of gastric aspirate
• D. Placement of external end of tube under water

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.

3. Each nonnutritive sweetener can be recommended to patients with phenylketonuria, except one. Which one is the exception?

• A. Cyclamate
• B. Acesulfame-K
• C. Saccharin
• D. Aspartame

Correct answer: D

Rationale: The correct answer is D, Aspartame. Aspartame contains phenylalanine, which is contraindicated for individuals with phenylketonuria (PKU), a genetic disorder that impairs phenylalanine metabolism. Therefore, patients with PKU should avoid aspartame. Choices A, B, and C (Cyclamate, Acesulfame-K, Saccharin) are considered safe for individuals with PKU as they do not contain phenylalanine and can be recommended as alternatives to sugar for these patients.

4. Nutrition therapy for clients with diabetes is based on:

• A. low dietary intake of sugars
• B. standardized diabetic diet plans
• C. each client’s lifestyle and preferences
• D. the client’s weight and blood glucose level

Correct answer: C

Rationale: Corrected Rationale: Nutrition therapy for clients with diabetes should be individualized to each client's lifestyle, preferences, and needs. This approach ensures that the dietary plan is sustainable and tailored to the client, leading to better adherence and improved health outcomes. Choices A and B are too general and do not account for individual differences among clients. Choice D, focusing solely on weight and blood glucose levels, overlooks other crucial aspects of a client's overall well-being and dietary requirements in diabetes management.

5. Cariogenic foods and beverages, which are fermentable carbohydrates that can be metabolized by oral bacteria, reduce salivary pH to what critical level?

• A. 5
• B. 5.5
• C. 6
• D. 6.5

Correct answer: B

Rationale: Cariogenic foods and beverages lower the pH level in the mouth to below 5.5. This is a critical threshold, as it is the point at which enamel begins to demineralize, increasing the risk of dental caries. Therefore, options 'A', 'C', and 'D' are incorrect. Although a pH level of 5, as suggested by option 'A', would indeed lead to demineralization, it's not the threshold value. The pH levels suggested by options 'C' and 'D' (6 and 6.5, respectively) are higher than the critical value of 5.5, which means they would not initiate enamel demineralization and the subsequent risk of dental caries.

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