1
A client has been diagnosed with Cushing’s syndrome. Which of the following dietary recommendations are appropriate for this client?
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Low-protein diet with added salt
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Low-fat diet with added potassium
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Low-carbohydrate diet with limited salt
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High-carbohydrate diet with limited salt
2
The nurse is providing diet instruction to a client with a vitamin D deficiency. Which of the following statements by the client indicates the need for further instruction?
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“I should avoid eating tuna and salmon.”
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“I should eat fortified cereal for breakfast.”
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“My diet plan may not be enough. I may need to take a vitamin D supplement.”
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“I should try to eat more spinach.”
3
A nurse is caring for a client with diabetes. Which of the following nutritional habits would be most likely to optimize endocrine wellness for this client?
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Eating a diet high in saturated fats
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Consuming complex carbohydrates
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Eating a low-fiber diet
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Consuming refined carbohydrates
4
A client presents with symptoms of polycystic ovary syndrome (PCOS). Which nutritional plan would be most likely to optimize endocrine wellness for this client to regulate hormonal imbalances?
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Consuming a diet high in refined carbohydrates
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Limiting complex carbohydrates
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Consuming a diet low in fiber
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Eating a diet low in processed and packaged foods
5
A client presents with symptoms of hypoglycemia. Which nutritional strategy would be most effective in optimizing endocrine wellness for this client to maintain blood sugar levels?
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Consuming a low-fiber diet
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Consistently eating refined carbohydrates
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Consuming a diet high in protein and unsaturated fats
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Eating a low-fat diet
6
Which nutritional strategy would be most beneficial for a client with Addison’s disease?
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Limiting salt intake
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Limiting potassium intake
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Increasing calcium intake
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Increasing vitamin C intake
7
A client with newly diagnosed diabetes presents for education on dietary modifications. Which of the following is an appropriate method for the nurse to assess the client's readiness to learn?
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Ask the client to recite the appropriate dietary modifications for diabetes.
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Ask the client about their prior knowledge of diabetes and dietary modifications.
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Provide the client with written materials on diabetes and dietary modifications.
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Ask the client to demonstrate how to administer insulin.
8
Which of the following indicates the diet plan for the client with diabetes type 2 needs to be adjusted?
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The client reports weight loss.
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The client’s hemoglobin A1C level has remained at 5.2%.
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The client’s hemoglobin A1C has increased to 9.5%.
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The client has not experienced hypoglycemia.
9
The nurse is reviewing the dietary recall of a client recently diagnosed with hypothyroidism. Which of the following foods the client documented they ate frequently indicates the need for additional diet instruction?
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Shrimp
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Low-fat milk
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Nuts
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Cabbage
10
A client with hyperthyroidism is prescribed a nutritional plan to optimize endocrine wellness. Which of the following food choices align with the recommended diet?
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Canned tuna
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Canned meats
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Shellfish
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Unsalted nuts