Chapter 27 Nutritional Therapy and Assisted Feeding

Chapter 27  Nutritional Therapy and Assisted Feeding

Complete Chapter Questions And Answers
 

Sample Questions

MULTIPLE CHOICE

1. Before any nutritional tray is delivered to a patient, the nurse has the responsibility of:
a.
determining if the patient needs assistance to eat.
b.
confirming the diet on the tray with the diet sheet.
c.
evaluating if the food is of the appropriate temperature.
d.
adding extra salt and sugar packets.

ANS: B
The nutritional tray should be checked against the nutritional order to be sure that the patient receives the proper nutritional. No matter who actually delivers the tray, it is the nurse who confirms the accuracy of the diet.

DIF: Cognitive Level: Comprehension REF: p. 485|Skill 27-1
OBJ: Theory #1 TOP: Nurse Role KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort

2. The nutritional documentation that is most informative is:
a.
ate all of lunch.
b.
ate 50% of lunch without difficulty. Refused all solid food.
c.
drank most of liquids without difficulty.
d.
assisted feeding liquid diet, choked frequently.

ANS: B
Nutritional documentation should include percentage of intake and how it is tolerated.

DIF: Cognitive Level: Application REF: p. 485|Skill 27-1
OBJ: Theory #1 TOP: Nutrition Documentation
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort

3. When assisting a patient with a severe visual impairment who wishes to feed himself, the nurse could best facilitate the patient’s eating by:
a.
placing the plate on his lap.
b.
seating the patient in a chair and placing over-the-bed table appropriately.
c.
orienting the patient to the position of foods on the plate using a clock face description.
d.
placing each food in a separate container or bowl.

ANS: C
It is best to orient a visually impaired patient to the position of the foods on the plate by describing the plate as if it is a clock face (3 o’clock, 6 o’clock, and so on).

DIF: Cognitive Level: Application REF: p. 485|Skill 27-1
OBJ: Theory #1 TOP: Assisting Patient with Eating
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Psychosocial Integrity: Basic Care and Comfort

4. A patient who underwent surgery has an order to begin a clear liquid diet and can be offered:
a.
tea with milk.
b.
Jell O.
c.
cream soup.
d.
fruit sherbet.

ANS: B
A clear liquid diet consists of foods that are liquid at room temperature and are clear, have a low residue, and are easily digested. Gelatins are part of a clear liquid diet.

DIF: Cognitive Level: Comprehension REF: p. 488|Box 27-1
OBJ: Theory #2 TOP: Diet for Postoperative Patient
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort

5. A nurse caring for a patient with bulimia nervosa should add to the care plan to assess for:
a.
hiding food in napkins or under plate.
b.
inducing self to vomit.
c.
refusing to eat.
d.
flushing food down commode.

ANS: B
With bulimia nervosa, along with binge eating, there is purging, fasting, and the use of laxatives. These patients may eat everything on their tray then purge by inducing themselves to vomit.

DIF: Cognitive Level: Comprehension REF: p. 488 OBJ: Theory #3
TOP: Bulimia Nervosa KEY: Nursing Process Step: Assessment
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort