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The best way to evaluate the weight of a hospitalized client is

Food insecurity places clients at increased risk for nutrient deficiencies because they may choose less expensive “filling” foods that are higher in fat and low in nutritional value. True or false? 

The nurse is caring for a client who is two days postoperative from oral surgery. The client asks why a mechanical soft diet has been ordered. What is the nurse’s best response?

A nurse is conducting a nutritional assessment for a patient from a diverse cultural background. The patient expresses a preference for traditional foods that align with their cultural practices. Which of the following actions should the nurse take to ensure culturally competent care regarding the patient’s dietary preferences?

If nutrition screening identifies a client as being at high nutritional risk, the next step in their care would be nutrition

The nurse prepares to provide education to a client with obesity. When discussing the complications and effects of obesity, the nurse should include which of the following? Select all that apply. 

The nurse prepares to teach a client with anorexia nervosa. Which nutrition therapy goal addresses the priority concern?

The nurse reviews the lab values of a client. Which lab value indicates the client could have a difficult time fighting infections? Lab Result Reference Range Calcium 8.7 mg/dL 9.0-10.5 mg/dL Magnesium 1.5 mEq/L 1.3-2.1 mEq/L Blood Glucose-fasting 118 mg/dL 65-99 mg/dL Vitamin D 20 ng/mL 45-100 ng/mL

To ensure all inpatients receive adequate care, The Joint Commission specifies that nutrition screening be conducted at what time during hospital admission?

A clear liquid diet would be most appropriate for