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Lab 4-NCLEX QUESTIONS
Lipids
Page 275-Q 195-A nurse is teaching a client about differences between the terms saturated and
unsaturated when used in reference to fats. Which important factor in relation to these types of
fats should the nurse include in the teaching?
a) taste- fat saturation/unsaturated does not affect taste
b) colourc) density
d) digestibility
a) taste-- fat saturation/unsaturated does not affect taste
b) colour--- fat saturation/unsaturated does not affect colour
c) density- saturated fats are more dense that unsaturated fats
d) digestibility--- fat saturation/unsaturated does not affect digestibility
Page 275-Q 198-A nurse is teaching a menu planning to a client who has a high triglyceride
level. What nutrient avoided by the client indicates that teaching about foods that are high in fat
was understood?
a) fruits
b) grains
c) red meat
d) vegetable oils
a) fruits-do not contain saturated fats
b) grains – very low in saturated fats
c) red meat-high in saturated fats and should be avoided
d) vegetable oils- very low in saturated fats
Proteins/amino acids
Page 275-Q 200-Which statement made by a client after attending a class on nutrition indicates
an understanding of the importance of essential amino acids?
a) amino acids can be made by the body because they are essential to life
b) they come from the diet because they cannot be synthesised in the body
c) they are used in key processes for growth once they are synthesised in the body
d) essential amino acids are required for metabolism whereas other amino acids are not
a) amino acids can be made by the body because they are essential to life-the essential
amino acids cannot be made by the body
b) they come from the diet because they cannot be synthesised in the body
c) they are used in key processes for growth once they are synthesised in the body- all
amino acids are needed for the body;however arginine and histidine are necessary for
growth;essential amino acids cannot be synthesised in the body
d) essential amino acids are required for metabolism whereas other amino acids are not- all
amino acids are needed for the body;however arginine and histidine are necessary for
growth;essential amino acids cannot be synthesised in the body
Vitamins
Page 275-Q 194. A nurse identifies that the client understands information about vitamin K
when the client states: Vitamin K is found in:
a) a variety of foods so there is no danger of deficiency
b) easily absorbed without assistance, so everything eaten is absorbed
c) rarely found in dietary foods, so a natural deficiency can easily occur
d) produced in sufficient amounts by intestinal bacteria so metabolic needs are easily met
a) a variety of foods so there is no danger of deficiency-vitamin K is only found in specific
foods, not in a wide variety
b) easily absorbed without assistance, so everything eaten is absorbed-vitamin K is not
readily absorbed; it is fat soluble and requires bile salts for absorption
c) rarely found in dietary foods, so a natural deficiency can easily occur- it is synthesised
by intestinal bacteria so a natural deficiency does not occur
d) produced in sufficient amounts by intestinal bacteria so metabolic needs are easily metvitamin K is synthesised by intestinal bacteria but is also found in large quantities in green
leafy vegetables
Page 281-Q 279- A client with cirrhosis of the liver has a prolonged prothrombin time and a low
platelet count. A regular diet is ordered. What should the nurse instruct the client to do
considering the client’s condition?
a) avoid foods high in vitamin K
b) check the pulse several times a day
c) drink a glass of milk when taking aspirin
d) report signs of bleeding no matter how slight
a) avoid foods high in vitamin K-the storage of fat soluble vitamins (A,D,E,K) and water
soluble vitamins (B1, B2, folic acid, and B12) and minerals (including iron) is compromised
in cirrhosis; therefore, these nutrients including vitamin K should not be limited
b) check the pulse several times a day-should the client bleed, the pulse rate may be
increased, but it is not necessary for the client to check the pulse several times daily
c) drink a glass of milk when taking aspirin- a client whose prothrombin time is prolonged
and platelet count is low, should not be taking aspirin, even with milk
d) report signs of bleeding no matter how slight-one of the many functions of the liver is the
manufacture of clotting factors; there is interference in this process with cirrhosis of the
liver, resulting in bleeding tendencies
Page 275-Q 202-Megadoses of vitamin A are taken by a client. Why should the nurse question
this practice?
a) vitamin A is highly toxic even in small amounts
b) the liver has great storage capacity for vitamin A, even to toxic amounts
c) vitamin A cannot be stored, therefore excess amounts will saturate the body’s tissues
d) although the body’s requirement for vitamin A is great, the cells can synthesise more as
needed
a) vitamin A is highly toxic even in small amounts-only toxic after prolonged large dosages
b) the liver has great storage capacity for vitamin A, even to toxic amounts-vitamin A is a
fat soluble vitamin that accumulates in the body and is not significantly excreted even after
large amounts are ingested. After prolonged ingestion of extremely large doses, toxic effects
(e.g. teratogen (birth defects), irritability, increased intracranial pressure, fatigue, night
sweats, and severe headache can occur.
c) vitamin A cannot be stored, therefore excess amounts will saturate the body’s tissuesvitamin A can be stored in the liver
d) although the body’s requirement for vitamin A is great, the cells can synthesise more as
needed-vitamin A cannot be synthesised in the body
Page 275-Q 203- A nurse is teaching about excellent food sources of vitamin A for a client who
is deficient in this vitamin. Which foods should the nurse include in the teaching? Select all that
apply.
a) carrots
b) oranges
c) tomatoes
d) skim milk
e) leafy greens
a) carrots-yellow/orange vegetables contain large quantities of the pigments, alpha-, betaand gamma-carotene;beta-carotene is the major chemical pre-cursor of vitamin A in
human nutrition. Cantaloupe, sweet potatoes and apricots also are high in vitamin A.
b) oranges-good source of vitamin C and potassium
c) tomatoes- good source of vitamin C
d) skim milk-vitamin A is higher in whole milk than skim milk
e) leafy greens-dark green leafy vegetables contain large quantities of the pigments, alpha-,
beta- and gamma-carotene; beta-carotene is the major chemical pre-cursor of vitamin A in
human nutrition. Broccoli, cabbage, spinach, and collards also are high in vitamin A.
Page 275-Q 204- A client who recently immigrated to the United States (or Canada) has chronic
vitamin A deficiency. What information about vitamin A should the nurse consider when
assessing the client for clinical indicators of this deficiency?
a) vitamin A is an integral part of the retina’s pigment called melanin
b) it is a component of the rods and cones, which control colour visualisation
c) Vitamin A is the material in the cornea that prevents formation of cataracts
d) it is a necessary element of rhodopsin, which controls responses to light and dark
environments
a) vitamin A is an integral part of the retina’s pigment called melanin-melanin is a pigment
of the skin
b) it is a component of the rods and cones, which control colour visualisation-vitamin A
does not influence colour vision which is centred in the cones
c) Vitamin A is the material in the cornea that prevents formation of cataracts-the cornea
is a transparent part of the anterior portion of the sclera; a cataract is an opacity of the
usually transparent crystalline lens.
d) it is a necessary element of rhodopsin, which controls responses to light and dark
environments-vitamin A is used in the synthesis of retinol, a component of the light
sensitive rhodopsin (visual purple) molecule.