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The nurse is teaching a client how to determine the caloric content of their favorite foods. The client reports adding one tablespoon of a favorite salad dressing, containing 14 g of fat and no protein or carbohydrates, to each salad they consume. How many calories will the nurse indicate are in that amount of dressing?

The nurse is preparing a pamphlet to present to an outreach center to help clients understand cholesterol. What information about cholesterol should be included?

Each individual has a specific energy need in order to achieve optimal body function. Once this energy need is met, what will the body do with any excess protein consumed?

The nurse educator is explaining the composition of triglycerides in a nutrition class for nurses. The nurse educator recognizes that teaching is effective when students correctly identify what as elements of triglycerides? Select all that apply.

The nurse has complete admission assessments on four clients. Which client would the nurse identify to be considered at greatest nutritional risk?

The nurse provides a client with information about Dietary Reference Intakes (DRI). When describing DRI, what statement should the nurse include?

A nurse is seeing a client who has decided to adopt a lacto-vegetarian lifestyle. When assisting the client in meal planning, the nurse knows that what food must be excluded?

What type of cells in the epidermis are responsible for producing melanin?

A client whose health care provider has instructed them to reduce intake of saturated fat indicates an unwillingness to give up eating red meat. What suggestion can the nurse make to help the client ensure saturated fat consumption is within the recommended range?

A nurse leading a nutrition class is explaining the inclusion of fats in prepared foods. What is the nurse’s best response when an attendee asks, “Why is fat hydrogenated?”