Pts 1 dif cognitive level application ref 670 obj 2

PTS: 1 DIF: Cognitive Level: Application REF: 670
OBJ: 2 TOP: Diverticulitis: Treatment and Nursing Management
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Pharmacological and Parenteral Therapies
19.
The nurse is educating a group of patients about high-fiber dietary selections. Which patient menu selection indicates
that the nurse’s teaching has been successful?
a. Turkey sandwich on whole wheat toast, pears, and tea
b. Grilled chicken, corn, and water
c. Cheese pizza, salad, and milk
d. Bacon, lettuce, and tomato sandwich on sourdough, blackberry compote, and orange juice
ANS: A
A high-fiber diet is encouraged for the patient with diverticular disease. Eating whole-grain cereals and breads, as well as fruits
such as apples, seedless berries, peaches, and pears adds fiber. High-fiber vegetables—squash, broccoli, cabbage, and spinach—
and legumes, including dried beans, peas, and lentils, provide bulk that decreases constipation and speeds the transit time in the
intestine. The meal with a turkey sandwich on whole wheat bread and pears is the only meal choice with multiple high-fiber
foods (bread and pears).
PTS: 1 DIF: Cognitive Level: Application
REF: 671, Nutritional Considerations OBJ: 4 (clinical)
TOP: Diverticulitis: Nutrition Considerations
KEY: Nursing Process Step: Evaluation
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort
20.
The nurse is caring for a patient who has been diagnosed with Crohn disease. When providing education concerning
dietary recommendations, which statement indicates that the nurse’s teaching has been successful?
a.
“I should try to eat as much fiber daily as I can.”
b. “Reducing dietary fat and fiber will be helpful in managing my condition.”
c. “I should not have lactose-containing products.”

d. “Eating a larger breakfast and smaller lunch and dinner portions is recommended.”
ANS: B
The recommended diet in Crohn disease consists of low-fat, low-fiber foods that are high in protein and calories. Small frequent
feedings are best. Lactose avoidance helps some patients.
PTS: 1 DIF: Cognitive Level: Application REF: 678
OBJ: 5 TOP: Crohn Disease: Treatment
KEY: Nursing Process Step: Evaluation
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort
MULTIPLE RESPONSE
21. Which contributing factor(s) may lead to hernia development? (select all that apply.)
a. Heavy lifting
b. Chronic cough
c. Straining with defecation
d. Ascites
e. Strenuous sexual activity
ANS: A, B, C, D
The most common contributing factors in the development of a hernia are straining to lift heavy objects, chronic cough, straining
to void or pass stool, and ascites. Sexual activity is not usually a cause for herniation.
PTS: 1 DIF: Cognitive Level: Comprehension REF: 675
OBJ: 3 TOP: Hernia: Etiology
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Health Promotion and Maintenance
22.