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NCLEX Nutrition 2
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NCLEX Nutrition 2
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25 Questions

1. What primary therapy of food allergy?

2. What foods contain phytochemicals?

3. What dx uses the gluten free diet?

4. Excess accumulation of this increases uric acid that leads to gout - tumor lysis syndrome or multiple myeloma - uric acid renal stones

5. These foods are eaten in larger amounts in high residue/high fiber diets

6. What may be ordered for clients who have liver failure?

7. What types of dx utilize the low residue/low fiber diet?

8. If pregnant patient. has a high BMI obesity What is instructed weight gain?

9. What are s/s of lactose intolerance?

10. What other causes may contribute to secondary lactose intolerance?

11. What conditions are to use the fat-controlled diet?

12. What type of foods are avoided for dysphagia diet due to aspiration?

13. As adulthood to older adulthood approaches What is the amount of calorie intake as we age?

14. What type of diet is given to patient. before or after surgery - diagnostic procedures - GI inactivity - bowel rest?

15. Diet where foods and seasonings in a form that is easily handled - soft - tender or chopped in long term or transition

16. What foods are to be avoided for bland diet?

17. What breads and snacks are high in sodium?

18. What types of foods are avoided for soft diet that cause GI upset?

19. Potassium sparing diuretic

20. Causes of constipation

21. What food is avoided at infancy for risk of botulism?

22. What diet is used for patient. that are having trouble chewing and swallowing like dental problems - oral lesions used as progressive - transition diets?

23. What type of foods are included in full liquid diet?

24. What veggies are high in sodium?

25. Hypoglycemic diet regulates quantity of meals to normalize blood glucose levels in 24 hours

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