Exam 17: Nutrition and Upper Gastrointestinal Disorders

Which of the following is least relevant to advising M.L.on minimizing GERD symptoms?

The nurse is working with a client who had bariatric surgery four months ago.The nurse should tell this client to:

A major factor in the development of both gastritis and peptic ulcer disease is:

What dietary advice would you give someone who is experiencing GERD?

Current research suggests that periodontal disease may increase the risk of developing:

All of the following foods can be problematic following bariatric surgery except:

Dietary adjustments after a gastrectomy are influenced by:

Matching

The nurse is reviewing a patient's chart and notices that the patient has a history of Sjögren's syndrome.The nurse recognizes that the patient may have nutritional problems due to:

Postgastrectomy diets are limited in:

Which of the following foods stimulates saliva flow and neutralizes acids in the mouth?

An effective dietary strategy for the treatment of GERD is to:

Discuss the potential complications of gastritis.

Liquids are restricted during meals following a gastrectomy because they:

The nurse recognizes that a patient with peptic ulcer disease should avoid foods that may irritate the gastrointestinal lining, such as:

Frequent complications of gastric surgery include all of the following except:

Oropharyngeal dysphagia may be characterized by all of the following except:

The nurse explains to a bariatric surgery patient that an appropriate meal size for when he is first discharged home is:

To improve a client's acceptance of pureed foods you would:

All of the following are appropriate for a patient suffering from mouth dryness except: