Nutrition & Dietary Management in Healthcare Flashcards
6 cards from real Healthcare and Nursing practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Nutrition & Dietary Management in Healthcare flashcards as text
A patient with chronic kidney disease (CKD) should be educated to limit which of the following nutrients?
Answer: Potassium, phosphorus, and sodium
CKD patients must restrict potassium, phosphorus, and sodium to prevent dangerous electrolyte imbalances and fluid overload.
Which vitamin deficiency is most commonly associated with impaired wound healing?
Answer: Vitamin C
Vitamin C is essential for collagen synthesis; its deficiency impairs wound healing and can lead to scurvy-like symptoms.
A patient with heart failure is placed on a 2-gram sodium-restricted diet. Which food should the nurse instruct the patient to AVOID?
Answer: Canned chicken noodle soup
Canned soups are high in sodium and must be avoided on a sodium-restricted diet to prevent fluid retention and exacerbation of heart failure.
Which nutritional assessment tool uses four criteria — weight loss, food intake, functional capacity, and disease severity — to screen for malnutrition risk?
Answer: Subjective Global Assessment (SGA)
The Subjective Global Assessment (SGA) evaluates weight loss, dietary intake, functional capacity, and disease severity to classify nutritional status.
A patient receiving total parenteral nutrition (TPN) suddenly develops tremors, confusion, and seizures. The nurse suspects which electrolyte imbalance?
Answer: Hypophosphatemia (refeeding syndrome)
Refeeding syndrome causes hypophosphatemia as glucose infusion drives phosphate into cells, leading to neurological symptoms such as tremors and seizures.
A patient with Type 2 diabetes asks about carbohydrate counting. What is the recommended gram range of carbohydrates per meal according to general US dietary guidelines for diabetics?
Answer: 45–60 grams
Most US dietary guidelines for diabetics recommend 45–60 grams of carbohydrates per meal, though individual targets vary based on metabolic goals.