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NurseDive Free Nursing Practice Question
A nurse is educating the parent of a school-age child about the importance of maintaining water intake to prevent dehydration. Which of the following food choices should the nurse recommend as containing the greatest percentage of water?
A. Cheddar cheese
Cheddar cheese: Cheddar cheese has a low water content, approximately 36%.
B. Whole-wheat bread
Whole-wheat bread: Whole-wheat bread contains a moderate amount of water, usually around 35-40%.
C. Almonds
Almonds: Almonds have a relatively low water content, approximately 4-6%.
D. Broccoli
Broccoli: Broccoli is a vegetable with a high water content, usually around 90-91%.
This question is an excerpt from Nurse Dive's nursing test bank - ATI RN Nutrition 2019 Proctored Exam. Take the full exam now
Full Explanation
When educating the parent about the importance of maintaining water intake to prevent dehydration, recommending foods with high water content can be helpful. Among the options given, broccoli has the highest percentage of water content.
Here's the approximate percentage of water content in each food:
● Cheddar cheese: Cheddar cheese has a low water content, approximately 36%.
● Whole-wheat bread: Whole-wheat bread contains a moderate amount of water, usually around 35-40%.
● Almonds: Almonds have a relatively low water content, approximately 4-6%.
● Broccoli: Broccoli is a vegetable with a high water content, usually around 90-91%.
WATER-RICH FOODS
Similar Questions
A nurse is teaching a client who is at 10 weeks of gestation about increasing folate in her diet. Which of the following food choices should the nurse recommend as the best source of folate?
A. 1/2 cup cooked asparagus
1/2 cup cooked asparagus: Asparagus is a good source of folate, and 1/2 cup of cooked asparagus contains approximately 134 micrograms of folate.
B. 1/2 cup plain low-fat yogurt
1/2 cup plain low-fat yogurt: While yogurt is a healthy food choice, it is not a significant source of folate.
C. 1 medium apple
1 medium apple: Apples are generally low in folate content and not considered a rich source of this nutrient.
D. 1 small banana
1 small banana: Bananas are also not known for their folate content and do not provide a significant amount of this nutrient.
Full Explanation
Folate, also known as vitamin B9, is an essential nutrient during pregnancy as it plays a crucial role in the development of the baby's neural tube. When teaching a client about increasing folate in their diet during pregnancy, it's important to recommend foods that are rich in this nutrient.
1/2 cup cooked asparagus: Asparagus is a good source of folate, and 1/2 cup of cooked asparagus contains approximately 134 micrograms of folate.
1/2 cup plain low-fat yogurt: While yogurt is a healthy food choice, it is not a significant source of folate.
1 medium apple: Apples are generally low in folate content and not considered a rich source of this nutrient.
1 small banana: Bananas are also not known for their folate content and do not provide a significant amount of this nutrient.
Given the options provided, 1/2 cup cooked asparagus is the best source of folate. It is important to note that other food sources rich in folate include dark leafy greens, legumes, fortified cereals, and citrus fruits. Encouraging a varied and balanced diet that incorporates these folate-rich foods can help ensure adequate folate intake during pregnancy.
A nurse in a critical care unit is assessing an adult client. Which of the following findings by the nurse indicates a fluid volume deficit?
A. Pulse rate 118/min
Pulse rate of 118/min: In a client with fluid volume deficit, the pulse rate often increases as the body compensates for reduced blood volume.
B. Blood pressure 152/90 mm Hg
Blood pressure of 152/90 mm Hg: This blood pressure reading does not specifically indicate fluid volume deficit as it can be influenced by various factors, including vascular tone and cardiac function.
C. Temperature 37.2° C (99° F)
Temperature of 37.2° C (99° F): This temperature reading is within the normal range and does not directly reflect fluid volume status.
D. Central venous pressure 25 mm Hg
This is elevated and typically suggests fluid volume excess rather than deficit.
Full Explanation
A. Pulse rate of 118/min: In a client with fluid volume deficit, the pulse rate often increases as the body compensates for reduced blood volume.
B. Blood pressure of 152/90 mm Hg: This blood pressure reading does not specifically indicate fluid volume deficit as it can be influenced by various factors, including vascular tone and cardiac function.
C. Temperature of 37.2° C (99° F): This temperature reading is within the normal range and does not directly reflect fluid volume status.
D. Central venous pressure 25 mm Hg: This is elevated and typically suggests fluid volume excess rather than deficit.
A nurse is caring for a client who has dysphagia and requires a level 1 dysphagia diet. Which of the following foods should the nurse choose for this client?
A. Chicken noodle soup
Chicken noodle soup: This option typically contains solid ingredients such as chicken, noodles, and vegetables, which are not suitable for a level 1 dysphagia diet. The client may have difficulty swallowing these solid components.
B. Apple juice
Apple juice: Liquids, including apple juice, are generally not included in a level 1 dysphagia diet as they require minimal swallowing effort. However, it is essential to consult a speech-language pathologist or dysphagia specialist regarding the client's specific liquid consistency recommendations.
C. Pudding
Pudding: Pudding is an ideal choice for a level 1 dysphagia diet as it can be easily pureed to a smooth consistency that is safe for swallowing. It provides a creamy and soft texture that is easier for individuals with dysphagia to manage.
D. Milk
Milk: Milk is not typically recommended for a level 1 dysphagia diet as it is a liquid and requires minimal swallowing effort. Similar to apple juice, specific liquid consistency recommendations should be sought from a dysphagia specialist.
Full Explanation
A level 1 dysphagia diet, also known as a pureed diet, is recommended for individuals with severe swallowing difficulties. It involves pureeing or blending all foods to a smooth consistency to facilitate swallowing and prevent choking.
● Chicken noodle soup: This option typically contains solid ingredients such as chicken, noodles, and vegetables, which are not suitable for a level 1 dysphagia diet. The client may have difficulty swallowing these solid components.
● Apple juice: Liquids, including apple juice, are generally not included in a level 1 dysphagia diet as they require minimal swallowing effort. However, it is essential to consult a speech-language pathologist or dysphagia specialist regarding the client's specific liquid consistency recommendations.
● Pudding: Pudding is an ideal choice for a level 1 dysphagia diet as it can be easily pureed to a smooth consistency that is safe for swallowing. It provides a creamy and soft texture that is easier for individuals with dysphagia to manage.
● Milk: Milk is not typically recommended for a level 1 dysphagia diet as it is a liquid and requires minimal swallowing effort. Similar to apple juice, specific liquid consistency recommendations should be sought from a dysphagia specialist.
