NCLEX-RN Nutrition & Diet Therapy Flashcards

Complete the discharge teaching instructions for a client with Heart Failure regarding diet and monitoring.

A client with advanced cirrhosis develops hepatic encephalopathy. Which dietary modification is indicated to help reduce confusion?

Name one common food source that is high in Potassium (K+).

Which food substance must be avoided by patients taking MAO Inhibitors (e.g., phenelzine), and what is the potential medical emergency if ingested?

The nurse is assisting a client with dysphagia during a meal. Which action best reduces the risk of aspiration?

Complete the standard carbohydrate counting guidelines for diabetes management:

What is the physiological advantage of consuming Low Glycemic Index (GI) foods compared to High GI foods?

The nurse is teaching a client to identify high Glycemic Index (GI) foods. Which food item should the nurse identify as causing the most rapid blood glucose spike?

Name one category or example of a food source with a Low Glycemic Index (GI).

Using the 'Create Your Plate' method, describe how the three sections of a 9-inch plate should be divided.

Name one grain that is naturally gluten-free and safe for a client with Celiac disease.

Which of the following items typically contains hidden gluten?

How is a bolus enteral feeding administered regarding equipment, volume, and duration?

A nurse administers enteral formula via a gravity drip bag over a period of 45 minutes every 6 hours. Which type of feeding is this?

Complete the characteristics of Continuous Enteral Feeding:

Which nursing intervention is the priority for preventing aspiration in a client receiving enteral feedings?

List three common causes of diarrhea in patients receiving enteral nutrition.

Select the correct flushing protocol to prevent enteral tube clogging:

What is the most common metabolic complication of Total Parenteral Nutrition (TPN), and what assessment is performed every 4-6 hours to manage it?

Which laboratory panel should be monitored weekly for a patient receiving TPN to assess for potential hepatic complications?

Why must TPN never be discontinued abruptly, and what is the standard procedure for stopping the infusion?

The nurse is preparing to administer IV antibiotics to a patient receiving TPN via a triple-lumen central line. Which action is appropriate?

Select the correct intervention for a TPN supply interruption:

Complete the standard ASA guidelines for NPO status prior to elective procedures requiring sedation/anesthesia:

Arrange the IDDSI liquid consistency levels from least viscous (thinnest) to most viscous (thickest).

A client with dysphagia is prescribed an IDDSI Level 5 'Minced & Moist' diet. Which food selection is appropriate for this client?

Name one clinical indication for a low-residue (low-fiber) diet.

Regarding diverticular disease, when is a high-fiber diet indicated versus contraindicated?

Which food item should the nurse instruct a client with heart failure to avoid due to high sodium content?

Name one category of food that is high in phosphorus and should be limited in Chronic Kidney Disease (CKD).

Complete the guideline regarding calcium and phosphorus management in CKD.

Which specific vegetable group must be kept consistent in the diet of a patient taking warfarin, and why?

Name at least two foods that are naturally high in iron.

What vitamin or food source should be consumed with iron supplements to enhance absorption?

A nurse is teaching a client about maximizing oral iron absorption. Which of the following beverages should the client avoid taking within 1-2 hours of the iron dose?

Which client is at the highest risk for developing refeeding syndrome upon the initiation of nutritional support?

Complete the statement regarding the mechanism of refeeding syndrome:

What is the priority nursing intervention regarding the rate of administration when starting TPN or tube feeds for a severely malnourished patient?