←
Review Questions

Review Questions

1.
Which vitamin has the greatest chance of toxicity if taken in large doses?
  1. Vitamin A
  2. Riboflavin (B2)
  3. Vitamin C
  4. Pantothenic acid
2.
The nurse provides dietary instruction to a client who is having difficulty controlling their blood glucose level. Which mineral deficiency should the nurse anticipate?
  1. Chromium
  2. Calcium
  3. Copper
  4. Iron
3.
The nurse is teaching a client how to read a supplement label. Which of the following statements by the client about what information can be included in a supplement label indicates additional instruction is needed?
  1. “It will describe how the ingredients can affect my body.”
  2. “It will list the amount of the ingredients in the supplement.”
  3. “It will describe how much of the supplement I should take.”
  4. “It will describe how the supplement will cure my high blood pressure.”
4.
The nurse is assessing a child with bowed legs. Which vitamin deficiency should the nurse anticipate is related to this disorder?
  1. Vitamin C
  2. Calcium
  3. Vitamin D
  4. Riboflavin
5.
Which information should the nurse give to a client taking high doses of water-soluble vitamins?
  1. Excess water-soluble vitamins are stored in fatty tissue.
  2. Excess water-soluble vitamins are stored in the liver.
  3. Excess water-soluble vitamins quickly reach toxic levels.
  4. Excess water-soluble vitamins are excreted in the urine.
6.
Which vitamin supplement should the nurse recommend to a client who is trying to conceive?
  1. Thiamin
  2. Niacin
  3. Folate
  4. Choline
7.
Which minerals should the nurse instruct parents to include in the diet of preschool-aged children for the development of healthy bones and teeth?
  1. Phosphorus and potassium
  2. Iron and zinc
  3. Calcium and phosphorus
  4. Chloride and calcium
8.
Which mineral deficiency should the nurse anticipate in the client diagnosed with goiter?
  1. Iron
  2. Iodine
  3. Potassium
  4. Sodium
9.
Which food preparation technique should the nurse advise a client to use to prevent loss of water-soluble vitamins from the food?
  1. Use less water in food preparation.
  2. Cook food for a longer time.
  3. Cook at a higher temperature.
  4. Cut food into larger pieces.
10.
Which vitamin deficiency should the nurse anticipate in the client with chronic alcohol use?
  1. Riboflavin
  2. Niacin
  3. Vitamin C
  4. Thiamin