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






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






3. Potassium sparing diuretic






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






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






6. What are interventions to avoid heartburn?






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






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






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






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






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






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






13. What are s/s of lactose intolerance?






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






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






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






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






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






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






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






21. What types of people are lactose intollerant?






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






23. What two dairy products are low in lactose?






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






25. What are some beverages high in sodium?






26. What two organs are effected by fat consumption?






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






28. Multiple myeloma - What is it?






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






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






31. What foods are high in lactose?






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






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






34. What dx uses the gluten free diet?






35. How do you introduce new foods to child?






36. What types of foods have high protein?






37. What meats and dairy are high in sodium?






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






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






40. What breads and snacks are high in sodium?






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






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






43. What is the basic clear liquid diet?






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






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






46. What type of client recieves full liquid diet?






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






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






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






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