Exam 11: Nutrition and Health Promotion

The nurse is performing a community needs assessment. Which concept is accurate regarding the influence that an individual's peers can have on health promotion behaviors?

The nurse is assessing a client who developed nausea, vomiting, and diarrhea after eating undercooked meat. Which organism should the nurse suspect that the client ingested? (Select all that apply.)

The nurse is providing education for a community regarding risk factors for chronic diseases. Which statement from the audience indicates that more teaching is required?

A client is requesting healthy recipes made with vegetables and an online basal metabolic index calculator. To which online resource should the nurse direct this client to use?

A client reports using bottled water to mix formula for an infant. Which health problem is this infant prone to developing later in life?

A community member asks the difference between primary, secondary, and tertiary health prevention activities. Which statement by the nurse is an accurate interpretation?

A young client experiences nausea and vomiting after eating peanut butter. Which additional symptom should indicate to the nurse that the client is experiencing an allergic reaction?

The nurse suspects that a client with severe abdominal cramps and diarrhea has a possible foodborne illness. Which client statement should indicate to the nurse that the client may be experiencing food intoxication?

A young client has developed a possible food allergy. What should the nurse anticipate being prescribed for this client?

The nurse examines the leading indicators included in Healthy People 2010. Which is measured as a leading indicator?

A client reports scoring high on the Healthy Eating Index. What should the nurse recall about this index?

While educating a client regarding food safety in the United States, the client names the Centers for Disease Control and prevention as the organization that publishes a list of recalled food products. Which response should the nurse make to this client?

The nurse is preparing teaching for the parents of a child with a food allergy. Which topic should the nurse identify as important for this family?

The nurse is preparing an educational program for parents of children with celiac disease. To develop a successful program for this community, which concept is important for the nurse to employ?

A client develops vomiting and diarrhea after eating at a local restaurant. Which intervention should the nurse include in this client's plan of care?

A client has developed memory problems, difficulty hearing, and tremors. Which food should the nurse consider as possibly causing these symptoms?