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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. What type of diet is given to patient. before or after surgery - diagnostic procedures - GI inactivity - bowel rest?






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






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






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






5. What foods are omitted for fat controlled diet?






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






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






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






9. What foods have allergic potential?

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






11. What foods are high in lactose?






12. Aka excess fat in feces






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






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






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






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






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






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






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






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






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






22. These foods are eaten in larger amounts in high residue/high fiber diets






23. When should you not bottle feed an infant?






24. What is the definition of lactose intolerance?






25. What are s/s of lactose intolerance?






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






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






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






29. What type of client recieves full liquid diet?






30. Foods high in oxalates - spinach - rhubarb - sweet potato - beet - nuts - wheat bran - tea and chocolate are avoided to prevent this problem in fat-controlled diet






31. What two organs are effected by fat consumption?






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






33. Clients with hyperlipidemia - cardiovascular dx - heart failure - post transplant will be on fat-controlled diet for this period of time






34. What types of foods have high protein?






35. What condiments are high in sodium?






36. What is the basic clear liquid diet?






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






38. These supplements are needed for lactose intolerant clients






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






40. What dx uses the gluten free diet?






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






42. Why is cows milk avoided in first year of infancy?






43. What foods are legumes?






44. What foods that are not allowed to be pureed for patient.s due to possible choking are?






45. Potassium sparing diuretic






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






47. What type of modification is needed for soft diet?






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






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






50. What may be ordered for clients who have liver failure?