which of the following is a poor food source of iron

ATI RN

Nutrition ATI Proctored Exam

1. Which of the following is a poor food source of iron?

A. Dried fruits
B. Cheese
C. Clams
D. Legumes

Correct answer: B

Rationale: Iron is an essential nutrient for the body, and while it can be found in many different types of foods, the amounts can vary significantly. Cheese, while a good source of other nutrients like calcium and protein, is not a particularly rich source of iron. On the other hand, clams, legumes, and dried fruits are known to contain higher levels of iron. Therefore, among the provided choices, cheese is considered a poor source of iron. It's important to note that a balanced diet should include a variety of foods to ensure the intake of all necessary nutrients.

2. A common comorbidity in patients with Chronic Kidney Disease (CKD) is:

A. Liver disease
B. Malnutrition
C. Acute renal failure
D. Difficulty breathing

Correct answer: B

Rationale: Malnutrition is a common comorbidity in patients with Chronic Kidney Disease (CKD). This is mainly due to factors such as dietary restrictions, poor appetite, and the body's increased nutritional needs as it struggles to deal with the disease. Liver disease (Choice A) is not typically associated directly with CKD, although both conditions may coexist in some patients. Acute renal failure (Choice C) is not a comorbidity but a severe and potentially lethal progression of CKD. Difficulty breathing (Choice D) is not a comorbidity but can be a symptom of severe kidney disease or other underlying conditions. However, malnutrition is more commonly observed in CKD patients compared to difficulty breathing.

3. What percentage of body weight as fat does a woman with a healthy body composition typically average?

A. 5%
B. 15%
C. 25%
D. 35%

Correct answer: C

Rationale: A healthy body fat percentage for women typically ranges between 21% and 33%, with 25% being an average healthy body fat percentage. Choice A (5%) is too low for a healthy body fat percentage and is more in line with essential body fat levels. Choice B (15%) is also lower than the typical range for a healthy body fat percentage. Choice D (35%) is too high and would be considered high body fat for women.

4. The following are appropriate nursing interventions during colostomy irrigation, EXCEPT:

A. Increase the irrigating solution flow rate when abdominal cramps is felt
B. Insert 2-4 inches of an adequately lubricated catheter to the stoma
C. Position client in semi-Fowler
D. Hang the solution 18 inches above the stoma

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. After surgery Leda develops peripheral numbness, tingling and muscle twitching and spasm. What would you anticipate to administer?

A. Magnesium sulfate C. Potassium iodide
B. Calcium gluconate D. Potassium chloride
C.
D.

Correct answer: D

Rationale: Understanding the underlying pathology and therapeutic techniques ensures that nursing care is not only reactive but also preventative, reducing the risk of complications.