1. A nurse is teaching a group of older adult clients about dietary needs. Which of

the followingstatements should the nurse include in the teaching?

A. Older adults should decrease their calorie intake

B. Older adults should decrease their vitamin D intake

C. Older adults should decrease their fiber intake

D. Older adults should decrease their zinc intake.

2. A nurse is caring for a client who is receiving parenteral nutrition and has a new

prescription forprobiotic therapy. Which of the following findings indicates the

therapy is effective?

A. Client has soft, formed bowel movements

B. Client’s mucous membranes are pink

C. Client reports ability to complete ADLs

D. Client’s blood glucose level is within the expected reference range

3. A nurse is planning care for a client who is to have a mechanically altered diet

following a strokewhich of the following foods should nurse recommend to include

in the client’s diet?

A. Mashed

potatoes

B. Ice cream

C.Ground meat

D. Strawberries

E. Raw broccoli

4. A nurse is teaching a client who has hemoglobin of 10 g/dl about dietary interventions.

Which of thefollowing menu selections by the client indicates an understanding of the

teaching?

A. Apple slices

B. Cottage

cheese

C. C. Beef

liver

D. Baked potato

5. A nurse is caring for a client who is receiving chemotherapy and reports a loss of

appetite. Which ofthe following strategies should the nurse recommend to increase the

client’s protein intake?

A. Grate cheese into soups

B. Add mayonnaise to salads

C. Use honey on toast

D. Mix granola with fruits

6. A nurse is planning dietary teaching for a client who follows a vegetarian diet and

needs to increasehis iron intake. Which of the following food recommendations should

the nurse include in the teaching?

A. Raw cauliflower

B. Carrot sticks

C. Peanut

butter

D. D. Dried

beans