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NCLEX Nutrition 2

Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. If poor dietary needs are not met in adulthood these diseases will increase in risk






2. What foods are to be avoided for bland diet?






3. What veggies are high in sodium?






4. What supplements are needed for fat-controlled diet?






5. What are two other benefits of high residue/high fiber diet?






6. What are two interventions for constipation?






7. What type of foods are avoided for dysphagia diet due to aspiration?






8. How should patient. be sitting for dysphagia diet to avoid aspiration?






9. What two organs are effected by fat consumption?






10. Sodium controlled diets are beneficial if client has these dx.






11. Diet with foods such as pasta - bread - cereals that are high in CHO






12. Rare but serious illness -the bacteria may enter the body through wounds - or they may live in improperly canned or preserved food like honey






13. What condiments are high in sodium?






14. What foods are omitted for fat controlled diet?






15. What foods are restricted for purine controlled diet with the help from dairy?






16. What types of foods are considered clear liquid diet?






17. What OTC product are specific formulations for lactase deficiency in aliquid or tablet form?






18. Foods that have health benefits and therapeutic effects that contain phytochemicals






19. What types of foods are used for fat controlled diet?

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20. What types of dx utilize the low residue/low fiber diet?






21. What three diseases are treated with phytochemicals?






22. What primary therapy of food allergy?






23. Sodium controlled diet for clients that use salt substitute may be at risk for elevated __ -






24. What age group is subject to bulimia and anorexia nervosa?






25. What diet is used for patient. that are having trouble chewing and swallowing like dental problems - oral lesions used as progressive - transition diets?






26. What are s/s of lactose intolerance?






27. What are the ages of growth spurts for female?






28. What foods are lowest in sodium content?






29. How often should new food be introduced to infant to detect allergy?






30. What foods are legumes?






31. Hypoglycemic diet regulates quantity of meals to normalize blood glucose levels in 24 hours






32. What foods should be cut up or avoided for infants eating solids for risk of aspiration?






33. What foods contain phytochemicals?






34. What foods are high in lactose?






35. What two dairy products are low in lactose?






36. What type of client recieves full liquid diet?






37. Diet use thickened liquids provide to clients have swallow problems and aspiration risk like CVA






38. What diet consists of foods that do not irritate GI tract - reduce gas formation - gastirc acid stimulation?






39. Besides clear liquid diets what foods are opaque full liquid diet foods






40. What types of foods are avoided for soft diet that cause GI upset?






41. What foods have allergic potential?

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42. What diet provides essential nutrients in chopped - ground - for patient. unable to chew or swallow?






43. What are 4 prepared foods for CVA patient. with dysphagia?






44. Clear liquid diet of fluid water 500-1000 kcal of simple sugars and electrolyes but is free of --






45. What foods may be eaten to substitute the gluten products for celiac diesease?






46. What other causes may contribute to secondary lactose intolerance?






47. How much protein is to be consumed to maintain nutrtional status?






48. What are some beverages high in sodium?






49. Clinical manifestations caused by inability to handle gluten products are






50. As adulthood to older adulthood approaches What is the amount of calorie intake as we age?