Exam 2: Nutrition Recommendations and Standards

The nurse observes a client make menu selections that include all major food groups for each meal. Which aspect of a healthy diet is this client demonstrating?

A client who has been using a "spray product" to reduce appetite as a method to lose weight is disappointed after gaining two lbs. over the last week. Which action should the nurse take with this client?

A client reports only eating food items that are identified as "reduced fat." What should the nurse explain about the "reduced fat" Designation?

A healthy young adult asks what can be done to improve eating habits. Which information should the nurse emphasize from the U.S. Dietary Guidelines with this client? (Select all that apply.)

A client is upset about gaining weight and believes it is caused by eating out often because of work. Which information from the Dietary Guidelines for Americans should the nurse review with the client? (Select all that apply.)

The nurse consults the Dietary Reference Index after completing an assessment on an older client. What should the nurse keep in mind when using this index?

When planning a diet for a client who wants to lose weight, the nurse refers to the Dietary Reference Index for recommendations. According to the DRI, what amount of carbohydrates should the nurse instruct the client to consume each day?

The nurse plans to review food labels with a client who has type 2 diabetes mellitus. Why should the nurse emphasize the nutrition facts panel with the client?

The nurse prepares education material on nutrition for a group of community members. Which tools should the nurse use when conducting this teaching? (Select all that apply.)

Each year the school nurse demonstrates how to read the label on a can of carrots to a group of students. Which ingredient should the nurse expect to be listed first on the food label?

The nurse prepares to review reading a food label with a client. Which areas should the nurse include with this teaching? (Select all that apply.)

After completing a nutritional assessment, the nurse compares a client's intake with the estimated average requirements (EAR). What should the nurse keep in mind about the EAR?

An older person reports eating a small amount of meat for lunch and dinner with a salad and baked potato but only eats dessert on Sunday. Which aspect of a healthy diet is this client describing to the nurse?

The nurse prepares educational material on the impact of nutrient excess for a client. Which client health problem caused the nurse to focus on this instructional topic?

A client with a body mass index of 32 purchased a weight loss supplement that guarantees a 15-lb. weight loss in 1 week or the money for the supplement will be refunded. Which information should the nurse include when responding to this client's plan to use this weight loss supplement?