UNIT 3.3

1)    A patient with chronic kidney disease is likely to have a diet that restricts:

• A. Vitamin C and fiber

• B. Protein, potassium, sodium, and fluids

• C. Carbohydrates and fats

• D. Iron and calcium

Answer explanation

Patients with chronic kidney disease (CKD) often have trouble removing waste and extra fluid from the body. To reduce the burden on the kidneys, their diet usually limits:

• Protein – too much can increase waste products

• Potassium – high levels can affect heart rhythm

• Sodium – helps control blood pressure and fluid balance

• Fluids – to prevent fluid overload

2)  Which diet is recommended for a patient recovering from oral surgery and having difficulty chewing?

• A. High residue diet

• B. Soft diet

• C. Normal diet

• D. Liquid diet

Answer explanation

A soft diet is recommended for patients who:

• Have difficulty chewing or swallowing

• Are recovering from oral surgery, dental procedures, or jaw injuries

• e.g.

• Mashed potatoes

• Scrambled eggs

• Soft-cooked vegetables

• Porridge

• Yogurt

• Smooth soups

3) What is the nurse's FIRST responsibility before assisting with feeding a helpless patient?

• A. Measure patient’s blood pressure

• B. Warm up the patient’s food
  
  

• C. Assess gag reflex and ability to swallow

• D. Check bowel movement history

Answer explanation

Before feeding a helpless or dependent patient, the nurse’s FIRST responsibility is to ensure the patient can swallow safely.

• Assessing gag reflex and swallowing ability helps prevent:

  • Choking

  • Aspiration pneumonia (food/liquid entering the lungs)

4) A patient with frequent constipation is likely to benefit from which diet?

• A. Low residue diet
  

• B. High protein diet
  

• C. High residue (fiber) diet
  

• D. Soft diet

Answer explanation

A high residue (high-fiber) diet helps relieve constipation by:

• Increasing stool bulk

• Stimulating bowel movement

• e.g

• Whole grains (brown rice, oats)

• Fruits (apples, berries, prunes)

• Vegetables (carrots, broccoli)

• Legumes (beans, lentils)

5) The grand total in the intake and output chart is as follows:
Total Intake = 800 mL
Total Output = 1050 mL

This indicates that the patient:

• A.Fluid retention  
  

• B. Is on a full liquid diet
  

• C. Has a negative balance of 250 mL
  

• D. Has balanced intake and output

Answer explanation

• Total Intake = 800 mL

• Total Output = 1050 mL

• Output > Intake → Negative fluid balance

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