Question 1

The protein recommendation for bariatric surgery patients is:

Accepted Answer

A) 0.8-1 g/kg body weight per day. 
B) 2.0-3.0 g/kg ideal body weight per day. 
C) 1.0-1.2 g/kg body weight per day. 
D) 1.0-1.5 g/kg ideal body weight per day. 
A) 0.8-1 g/kg body weight per day. 
B) 2.0-3.0 g/kg ideal body weight per day. 
C) 1.0-1.2 g/kg body weight per day. 
D) 1.0-1.5 g/kg ideal body weight per day.

Question 2

Repeated bouts of pneumonia may be associated with:

Accepted Answer

A) dysphagia. 
B) irritable bowel syndrome. 
C) peptic ulcers. 
D) diverticular disease. 
A) dysphagia. 
B) irritable bowel syndrome. 
C) peptic ulcers. 
D) diverticular disease.

Question 3

People with _____ often complain of food "sticking" in the esophagus.

Accepted Answer

A) esophageal dysphagia 
B) oropharyngeal dysphagia 
C) dyspepsia 
D) gastritis 
A) esophageal dysphagia 
B) oropharyngeal dysphagia 
C) dyspepsia 
D) gastritis

Question 4

Once she is able to tolerate regular foods, what type of foods should Ms.Wilson be encouraged to eat before consuming other foods in a meal?

Accepted Answer

A) complex carbohydrates 
B) high-protein foods 
C) low-fat foods 
D) high-fat foods 
A) complex carbohydrates 
B) high-protein foods 
C) low-fat foods 
D) high-fat foods

Question 5

Following bariatric surgery, the gastric pouch may eventually stretch to hold about _____ of food.

Accepted Answer

A) 1/3 cup 
B) 1/2 cup 
C) 1 cup 
D) 1 1/2 cups 
A) 1/3 cup 
B) 1/2 cup 
C) 1 cup 
D) 1 1/2 cups

Question 6

Which of the following foods would not be appropriate on a Level 1 diet for dysphagia?

Accepted Answer

A) pudding 
B) yogurt with fruit 
C) baby cereal 
D) pureed sweet potatoes 
A) pudding 
B) yogurt with fruit 
C) baby cereal 
D) pureed sweet potatoes

Question 7

To help delay stomach emptying and reduce diarrhea following a gastrectomy, foods high in _____ may be useful.

Accepted Answer

A) fat 
B) insoluble fiber 
C) protein 
D) soluble fiber 
A) fat 
B) insoluble fiber 
C) protein 
D) soluble fiber

Question 8

The nurse is reinforcing the dietitian's instructions for a postgastrectomy diet.The nurse realizes the client understands his diet when he states that he should:

Accepted Answer

A) emphasize grains, fruits, and vegetables in his diet. 
B) limit the amount of sweets like colas, honey, and jam. 
C) eliminate meats, eggs, and milk. 
D) exclude decaffeinated coffee, tea, and artificially sweetened drinks. 
A) emphasize grains, fruits, and vegetables in his diet. 
B) limit the amount of sweets like colas, honey, and jam. 
C) eliminate meats, eggs, and milk. 
D) exclude decaffeinated coffee, tea, and artificially sweetened drinks.

Question 9

The nurse understands that the educational needs of a patient following bariatric surgery include:

Accepted Answer

A) recognizing sensations that occur when the gastric pouch is full. 
B) eating often throughout the day. 
C) drinking adequate fluids with meals. 
D) supplementing meals with milkshakes. 
A) recognizing sensations that occur when the gastric pouch is full. 
B) eating often throughout the day. 
C) drinking adequate fluids with meals. 
D) supplementing meals with milkshakes.

Question 10

The nurse is working with a client who recently suffered from a stroke.The client complains of painful swallowing, nasal regurgitation during swallowing, and coughing during meals.The nurse recognizes these as symptoms of:

Accepted Answer

A) dysphagia. 
B) gastritis. 
C) reflux esophagitis. 
D) hiatal hernia. 
A) dysphagia. 
B) gastritis. 
C) reflux esophagitis. 
D) hiatal hernia.

Question 11

What should the nurse include in the care plan to address the nutritional needs of a patient who has undergone a partial gastrectomy?

Accepted Answer

A) several small meals and snacks 
B) low-fiber diet 
C) low-fat diet 
D) high-kcalorie diet with snacks between meals 
A) several small meals and snacks 
B) low-fiber diet 
C) low-fat diet 
D) high-kcalorie diet with snacks between meals

Question 12

The practitioner gives M.L.a checklist of lifestyle changes that can help minimize GERD symptoms.Based on the diet recall above, M.L.would benefit from education about each of these tips except:

Accepted Answer

A) Consume only small meals and drink liquids between meals so that the stomach does not become overly distended, which can exert pressure on the lower esophageal sphincter. 
B) Limit foods that weaken lower esophageal sphincter pressure or increase gastric acid secretion, such as fried and fatty foods. 
C) During periods of esophagitis, avoid foods and beverages that may irritate the esophagus, such as citrus fruits and juices, tomato products, garlic, onions, pepper, spicy foods, carbonated beverages, and very hot or very cold foods. 
D) Avoid eating bedtime snacks or lying down after meals.Meals should be consumed at least three hours before bedtime. 
A) Consume only small meals and drink liquids between meals so that the stomach does not become overly distended, which can exert pressure on the lower esophageal sphincter. 
B) Limit foods that weaken lower esophageal sphincter pressure or increase gastric acid secretion, such as fried and fatty foods. 
C) During periods of esophagitis, avoid foods and beverages that may irritate the esophagus, such as citrus fruits and juices, tomato products, garlic, onions, pepper, spicy foods, carbonated beverages, and very hot or very cold foods. 
D) Avoid eating bedtime snacks or lying down after meals.Meals should be consumed at least three hours before bedtime.

Question 13

To avoid dehydration, the patient who has undergone bariatric surgery should:

Accepted Answer

A) sip water and other noncaloric beverages throughout the day. 
B) drink plenty of fluids with meals. 
C) increase intake of foods with high water content. 
D) drink sports drinks.
Use the following case study to answer questions 40-45.
Jennie Wilson is a 42-year-old administrative assistant who recently underwent gastric bypass surgery to treat her obesity and weight-related problems: diabetes and hypertension.Ms.Wilson will need nutrition education before being discharged from the hospital. 
A) sip water and other noncaloric beverages throughout the day. 
B) drink plenty of fluids with meals. 
C) increase intake of foods with high water content. 
D) drink sports drinks.
Use the following case study to answer questions 40-45.
Jennie Wilson is a 42-year-old administrative assistant who recently underwent gastric bypass surgery to treat her obesity and weight-related problems: diabetes and hypertension.Ms.Wilson will need nutrition education before being discharged from the hospital.

Question 14

A patient experiences nausea, vomiting, abdominal cramping, diarrhea, and lightheadedness after meals following gastric bypass surgery.The nurse recognizes these as symptoms of:

Accepted Answer

A) malabsorption. 
B) high blood sugar. 
C) Sjögren's syndrome. 
D) dumping syndrome. 
A) malabsorption. 
B) high blood sugar. 
C) Sjögren's syndrome. 
D) dumping syndrome.

Question 15

Appropriate foods for a postgastrectomy diet include:

Accepted Answer

A) lean, tender meats. 
B) fruit punch. 
C) milk shakes. 
D) frosted flakes. 
A) lean, tender meats. 
B) fruit punch. 
C) milk shakes. 
D) frosted flakes.

Question 16

Nutrition interventions to ease the symptoms of nausea include:

Accepted Answer

A) eating dry, starchy foods. 
B) drinking warm beverages. 
C) adding fat to foods. 
D) eating raw vegetables. 
A) eating dry, starchy foods. 
B) drinking warm beverages. 
C) adding fat to foods. 
D) eating raw vegetables.

Question 17

Which of the following factors is not involved in tooth decay?

Accepted Answer

A) the type of carbohydrate consumed 
B) the frequency of carbohydrate intake 
C) the stickiness of foods consumed 
D) the fat content of foods consumed 
A) the type of carbohydrate consumed 
B) the frequency of carbohydrate intake 
C) the stickiness of foods consumed 
D) the fat content of foods consumed

Question 18

M.L.should be made aware that absorption of some nutrients can be adversely affected by antacid and antisecretory medication use.These include:

Accepted Answer

A) iron. 
B) vitamin B12. 
C) folate. 
D) calcium. 
E) all of the above 
A) iron. 
B) vitamin B12. 
C) folate. 
D) calcium. 
E) all of the above

Question 19

The nurse understands that a patient with GERD will benefit from education on managing the disease.All of the following suggestions would be included in the education except:

Accepted Answer

A) Avoid eating at bedtime. 
B) Limit chocolate, high-fat foods, coffee, and tea. 
C) Consume liquids with meals. 
D) Avoid alcohol. 
A) Avoid eating at bedtime. 
B) Limit chocolate, high-fat foods, coffee, and tea. 
C) Consume liquids with meals. 
D) Avoid alcohol.

Question 20

Nutrition intervention for peptic ulcer disease includes advising the patient to do all of the following except:

Accepted Answer

A) avoid foods that increase acid secretion. 
B) avoid large meals. 
C) avoid eating right before bedtime. 
D) avoid gas-forming foods. 
A) avoid foods that increase acid secretion. 
B) avoid large meals. 
C) avoid eating right before bedtime. 
D) avoid gas-forming foods.

Exam 17: Nutrition and Upper Gastrointestinal Disorders

The protein recommendation for bariatric surgery patients is:

Repeated bouts of pneumonia may be associated with:

People with _____ often complain of food "sticking" in the esophagus.

Once she is able to tolerate regular foods, what type of foods should Ms.Wilson be encouraged to eat before consuming other foods in a meal?

Following bariatric surgery, the gastric pouch may eventually stretch to hold about _____ of food.

Which of the following foods would not be appropriate on a Level 1 diet for dysphagia?

To help delay stomach emptying and reduce diarrhea following a gastrectomy, foods high in _____ may be useful.

The nurse is reinforcing the dietitian's instructions for a postgastrectomy diet.The nurse realizes the client understands his diet when he states that he should:

The nurse understands that the educational needs of a patient following bariatric surgery include:

The nurse is working with a client who recently suffered from a stroke.The client complains of painful swallowing, nasal regurgitation during swallowing, and coughing during meals.The nurse recognizes these as symptoms of:

What should the nurse include in the care plan to address the nutritional needs of a patient who has undergone a partial gastrectomy?

The practitioner gives M.L.a checklist of lifestyle changes that can help minimize GERD symptoms.Based on the diet recall above, M.L.would benefit from education about each of these tips except:

To avoid dehydration, the patient who has undergone bariatric surgery should:

A patient experiences nausea, vomiting, abdominal cramping, diarrhea, and lightheadedness after meals following gastric bypass surgery.The nurse recognizes these as symptoms of:

Appropriate foods for a postgastrectomy diet include:

Nutrition interventions to ease the symptoms of nausea include:

Which of the following factors is not involved in tooth decay?

M.L.should be made aware that absorption of some nutrients can be adversely affected by antacid and antisecretory medication use.These include:

The nurse understands that a patient with GERD will benefit from education on managing the disease.All of the following suggestions would be included in the education except:

Nutrition intervention for peptic ulcer disease includes advising the patient to do all of the following except:

Overview of Nutrition and Health

Digestion and Absorption

Carbohydrates

Lipids

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Infancy

Nutrition Through the Life Span: Childhood and Adolescence

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Disorders of the Heart and Blood Vessels

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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