which food provides a 1 ounce serving of grains for a preschool child

ATI RN

Nutrition ATI Test

1. Which food provides a 1-ounce serving of grains for a preschool child?

A. 1 cup of ready-to-eat cereal flakes
B. 1⁄2 slice of whole wheat bread
C. 1⁄2 of a 6-inch flour tortilla
D. 1 cup of cooked rice

Correct answer: A

Rationale: The correct answer is A: 1 cup of ready-to-eat cereal flakes. For a preschool child, 1 cup of ready-to-eat cereal flakes provides a 1-ounce serving of grains, meeting the requirement. Choice B, 1⁄2 slice of whole wheat bread, is not the correct answer as it does not constitute a 1-ounce serving of grains. Similarly, choice C, 1⁄2 of a 6-inch flour tortilla, does not offer a 1-ounce serving of grains. Choice D, 1 cup of cooked rice, also does not provide a 1-ounce serving of grains for a preschool child, making it an incorrect choice.

2. What is the most appropriate instruction to provide to the parent of a child who does not like a food item?

A. The child should not be encouraged to try it again.
B. The child should be offered a reward if they eat most of the food items.
C. The child should be offered the item at least 8 times on different occasions.
D. The child should be encouraged to eat at least 5 bites of the food item.

Correct answer: C

Rationale: The correct answer is C. Encouraging repeated exposure to the food item can help the child develop a taste for it. Option A is incorrect as it suggests avoiding encouraging the child to try the food again, which may hinder their ability to develop a liking for it. Option B is incorrect as using rewards for eating may not promote a genuine interest in the food item. Option D is incorrect because setting a specific number of bites may create pressure and negativity around mealtime, rather than fostering a positive association with the food.

3. All of the following are instructions for proper foot care to be given to a client with peripheral vascular disease caused by diabetes. Which one is not?

A. Trim nails using a nail clipper
B. Apply cornstarch to the foot
C. Always check the temperature of the water before bathing
D. Use canvas shoes

Correct answer: A

Rationale: The correct answer is 'A', which says trim nails using a nail clipper. This is incorrect because patients with peripheral vascular disease, particularly those caused by diabetes, should not trim their nails themselves due to the risk of injury, infection, and poor wound healing. The other options, 'B', 'C', and 'D', are correct advice for diabetic foot care. Applying cornstarch can help keep the feet dry and prevent fungal infections. Checking the water temperature before bathing can prevent burns, as patients with peripheral vascular disease often have decreased sensation in their feet. Wearing canvas shoes can improve foot ventilation and reduce the risk of foot ulcers and infections.

4. A client is receiving education from a nurse regarding the dietary changes needed for weight loss. Which of the following actions should the nurse perform first?

A. Educate the client about daily caloric requirements.
B. Determine the client’s daily caloric intake.
C. Provide the client with meal planning information.
D. Show the client how to identify the fat content of packaged foods.

Correct answer: B

Rationale: The correct answer is to determine the client’s daily caloric intake first. This step is crucial in understanding the client's current dietary habits and establishing a baseline for creating an effective weight loss plan. Educating the client about daily caloric requirements (Choice A) can only be done effectively after knowing the client's current intake. Providing meal planning information (Choice C) and teaching the client how to identify fat content in foods (Choice D) come after determining the baseline caloric intake to tailor the plan accordingly.

5. Which nutrient has the highest satiety value?

A. Complex carbohydrates
B. High-quality protein
C. Low-quality protein
D. Fat

Correct answer: D

Rationale: Fat has the highest satiety value among the listed nutrients. It slows down digestion, stays in the stomach longer, and provides a sustained release of energy, leading to increased feelings of fullness and satisfaction. Complex carbohydrates can also contribute to satiety, but fat generally has a stronger effect. High-quality protein is important for satiety as well, but it is generally not as filling as fat. Low-quality protein does not have as significant satiating effects as high-quality protein or fat.