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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?”

A nurse is seeing a client who is having difficulty understanding why it would be dangerous to take more vitamin D than indicated on the directions on the bottle. Which response by the nurse is best?

The nurse is teaching a workshop to help attendees understand how to compose a healthy eating pattern. One attendee asks, “What’s the correct amount of fat to include to prevent disease?” How should the nurse respond?

The nurse is evaluating the dietary log of a client to ensure they are meeting the Recommended Dietary Allowances (RDA) and notes that the client eats the exact same meals almost every day. What must the nurse further assess for?

Which of the following technologies is most commonly associated with gene editing?