M16 Questions

A nurse is caring for a client with a low BMI. Which of the following would be considered a low BMI?

• Anything below 20

• Anything above 24.9

• Anything less than 18.5

• Anything between 18.5 - 24.9

A client has a BMI in between 25-29.9. His weight is considered which of the following?

• Underweight

• Normal weight

• Overweight

• Obese

A nurse is caring for a client who is on a soft-food diet. Which of the following is considered a soft-food diet?

• foods that are soft, easy to digest, low in fiber, and can be swallowed without difficulty

• healthy foods coming from all of the food groups, such as fruits, vegetables, grains, protein, and dairy sources.

• fluids, foods that are liquids, and foods that are liquids at room temperature, such as ice cream.

• foods that are soft and smooth and do not need to be chewed.

A nurse is teaching a patient with diabetes the appropriate amount of sodium intake an average adult should take. Which of the following should the nurse tell the client is the average adult intake of sodium?

• 1,000-3,000 mg

• No more than 2,300 mg

• Less than 1,500 mg

• 3,000 mg daily

A nurse is preparing to get a fasting blood glucose on a client. When is the an appropriate time for the nurse get the sample.

• After a clients first meal

• At bedtime when the client is in bed

• As soon as the client wakes up in the morning

• After a client has been NPO for at least 8 hoursA

A nurse is learning about parenteral feedings. She wants to know how these feedings are delivered to the patient. How are these feeding delivered?

• Intravenously (IV)

• Through a feeding tube

• Through medications

• Tube inserted through nostril into stomach

Foods with a low glycemic index, such as vegetables and fruits, do which of the following to the blood glucose levels in the body.

• Increase the body’s blood glucose level slowly

• Increase the body’s blood glucose level rapid

• Stabilizes body's blood glucose level

• Blood glucose levels don't change

A nurse is learning about water-soluble and fat-soluble vitamins. What is a key difference between these vitamins?

• Fat soluble vitamins contain strong vitamins

• Water soluble vitamins contain weak vitamins

• Water soluble vitamins are able to dissolve in water

• Fat soluble vitamins are not stored in the body

A nurse is caring for a client who is on a renal diet. Which of the following should the nurse inform the client to do during a renal diet?

• Avoid table salt

• Avoid processed meats such as bacon

• Consuming "no added salt" foods

• Avoid adding salt to foods while cooking them

A nurse is caring for a client who is at risk for aspiration. Which of the following actions should the nurse take to avoid aspiration.

• Trust client to feed themselves

• Allow time for client to chew and swallow food

• Sit client up to 90 degree angle before feeding

• Provide client with cut up food