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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. How do you introduce new foods to child?






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






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






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






5. What conditions should the bland diet to be used?






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






7. An appetite for substances largely non-nutritive - such as clay - chalk - dirt - or sand






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






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






10. What conditions are to use the fat-controlled diet?






11. What two organs are effected by protein?






12. What breads and snacks are high in sodium?






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






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






15. Multiple myeloma - What is it?






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






17. What types of people are lactose intollerant?






18. What two dairy products are low in lactose?






19. What two organs are effected by fat consumption?






20. Aka excess fat in feces






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






22. What are s/s of lactose intolerance?






23. These supplements are needed for lactose intolerant clients






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






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

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26. Potassium sparing diuretic






27. What foods are legumes?






28. What are two interventions for constipation?






29. What dx uses the gluten free diet?






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






31. What foods are high in lactose?






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






33. What type of client recieves full liquid diet?






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






35. What foods contain phytochemicals?






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






37. What is the definition of lactose intolerance?






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






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






40. What foods are avoided for mechanical soft diet?






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






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






43. What are some beverages high in sodium?






44. What three diseases are treated with phytochemicals?






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






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






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






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






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






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