The nurse recognizes that finding the best diet for a patient with dysphagia is often challenging, and the most appropriate foods are:
a. dry foods like crackers.
b. sticky foods like peanut butter.
c. foods with mixed textures like casseroles.
d. soft, cohesive foods like mashed potatoes.
Q. 2What is Michelle's resting energy expenditure?
a. 1270
b. 1416
c. 1528
d. 1752
e. 2195
Q. 3The nurse is working with a client who recently suffered from a stroke. The client complains of painful swallowing, nasal regurgitation during swallowing, and coughing during meals. The nurse recognizes these as symptoms of:
a. dysphagia.
b. gastritis.
c. reflux esophagitis.
d. hiatal hernia.
Q. 4At perimenopause many women begin to take _____ to prevent bone loss.
a. vitamin K
b. calcium and Vitamin D
c. vitamin B 12
d. vitamin C
e. folate
Q. 5The nurse is reviewing a patient's chart and notices that the patient has a history of Sjgren's syndrome. The nurse recognizes that the patient may have nutritional problems due to:
a. low blood sugar.
b. dry mouth.
c. impaired digestion.
d. malabsorption.
Q. 6Which type of fiber is helpful in decreasing the absorption of cholesterol?
a. corn bran
b. viscous fiber
c. fermentable fiber
d. potato skin
e. functional fiber
Q. 7Current research suggests that periodontal disease may increase the risk of developing:
a. heart disease.
b. renal failure.
c. arthritis.
d. dermatitis.
Q. 8Access to healthy food is a feature of which social determinant of health?
a. education
b. social and community context
c. economic stability
d. health and health care
e. neighborhood and built environment
Q. 9All of the following are risk factors for developing periodontal disease except:
a. dental plaque.
b. smoking.
c. diabetes.
d. atherosclerosis.
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