Test your basic knowledge |

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. What are some beverages high in sodium?






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






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






4. What two dairy products are low in lactose?






5. These supplements are needed for lactose intolerant clients






6. Diet where foods and seasonings in a form that is easily handled - soft - tender or chopped in long term or transition






7. What foods are avoided for mechanical soft diet?






8. How do you introduce new foods to child?






9. What types of foods are eaten for gastric bypass?






10. Excess accumulation of this increases uric acid that leads to gout - tumor lysis syndrome or multiple myeloma - uric acid renal stones






11. What types of foods have high protein?






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






13. What foods are to be avoided for celiac dx.?






14. What foods contain phytochemicals?






15. Nonnutrient chemical substance in plants correlate with dsiease treatment and prevention






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






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






18. Diet regulating serum glucose levels like diabetes - hypoglycemia - dumping syndrome and obesity






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






20. What type of conditions does the sodium controlled diet restrict fluids for benefit?






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






22. If poor dietary needs are not met in adulthood these diseases will increase in risk






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






24. Diet with small nutrient dense meals several times a day - with liquids between meals instead of with meal - with multivitamin






25. How should the levels of protein be adjusted to metabolix response to dialysis and regenerate liver tissue?






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


27. What are interventions to avoid heartburn?






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






29. Potassium sparing diuretic






30. What are the ages of grwoth spurts for male?






31. Water - calories - protein - vitamins and minerals - dairy(lactose) and low in residue is this type of diet but may lack nutrients






32. What is normal weight gain for pregnant woman with normal BMI?






33. Full liquid diet may be used as a transition from this diet to that diet






34. What is the 15/15 rule for hypoglycemic patient?






35. What are some s/e of medications that effect nutritional health?






36. If pregnant patient. has a high BMI obesity What is instructed weight gain?






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






38. What dx uses the gluten free diet?






39. What foods are omitted for fat controlled diet?






40. Causes of constipation






41. What is the definition of lactose intolerance?






42. What foods are avoided or decreased for low residue/low fiber diet?






43. What two organs are effected by fat consumption?






44. What food is avoided at infancy for risk of botulism?






45. When should solid foods be introduced to reduce risk of food allergie?






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






47. Multiple myeloma - What is it?






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






49. What meats and dairy are high in sodium?






50. What breads and snacks are high in sodium?