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Question 1: A nurse is providing dietary teaching about the prevention of neural tube defects in the fetus to a client who is pregnant. Which of the following nutrients should the nurse recommend? A. Calcium B. Folate C. Vitamin B D. Magnesium Correct Answer: B Question 2: A nurse is caring for a client who had a stroke and has manifestations of dysphagia. Which of the following interventions should the nurse take? A. Tilt the client's head backward to facilitate swallowing. B. Use liquids to clear food from the client's mouth. C. Add a thickening agent to liquids. D. Place the client in a semi-Fowler's position. Correct Answer: C Question 3: A nurse is providing discharge teaching to an older adult client who lives alone. Which of the following strategies should the nurse include to address the client's decreased sense of taste and smell? A. Maintain consistent food textures at mealtimes. B. Use kosher salt in place of table salt. C. Label and date food in the refrigerator. D. Wait 1 hour after eating to consume fluids.
Correct Answer: C Question 4: A nurse is teaching a client who has a goiter appropriate food choices related to dietary needs. Which of the following client statements indicates an understanding of the teaching? A. "I will eat more tuna." B. "I will eat more red meat." C. "I will eat bananas for a snack." D. "I would eat blueberries every morning." Correct Answer: A Question 5: A nurse is reviewing the laboratory findings of a client who has Clostridium difficile. Which of the following findings should indicate to the nurse that the client is experiencing fluid volume deficit? A. Potassium 3.5 mEq/L B. HCT 53% C. Sodium 145 mEq/L D. HbA1c 5% Correct Answer: B Question 6: A client in the oliguric phase of acute renal failure had a urinary output of 420 ml during the preceding 24-hour period. How much fluid should the nurse plan to provide the client over the next 24 hr? A. 2,550 ml B. 1,530 ml C. 920 ml D. 2,040 ml Correct Answer: C Question 7: A nurse is teaching a client ways to manage anorexia while receiving radiation therapy. Which of the following instructions should the nurse include in the teaching?
● Limit calcium intake ● Increase potassium intake ● Limit protein intake ● Increase phosphorus intake - - correct ans- - ● Limit protein intake Question 11: A nurse is caring for a client who has stomatitis following radiation therapy. Which of the following interventions is appropriate for the nurse to take? ● Discourage the use of a straw. ● Offer the client frozen bananas as a snack. ● Serve the client hot meals. ● Avoid serving sauces or gravies. - - correct ans- - ● Offer the client frozen bananas as a snack A nurse is teaching the Guardians of a school-age child about nutrition. Which of the following statements should the nurse make? ● You should have your child skip breakfast ● You should eat meals together most of the time ● You should provide your child with whole fat milk ● You should reward good behavior with food - - correct ans- - ● You should eat meals together most of the time Question 13: A nurse is assessing an older adult client who has dysphagia and is experiencing dehydration. Which of the following findings should the nurse expect? ● Tachycardia ● Distended neck veins ● Decrease respiratory rate
Hypertension - - correct ans- - ● Tachycardia Question 14: A nurse is teaching a client who has a new prescription for tetracycline. Which of the following nutritional considerations should the nurse include in the teaching? ● Increase vitamin C intake while taking this medication ● Avoid taking this medication with milk products ● Eliminate raw fruits and vegetables until 2 weeks after completing this medication ● Take a folic acid supplement while on this medication - - correct ans- - ● Avoid taking this medication with milk products Question 15: A nurse is planning care for a client who had a stroke and is having difficulty eating. Which of the following interventions should the nurse include in the plan? ● Describe food locations as if the clients plate were a clock. ● Encourage the client to chew on both sides of their mouth. ● Place the head of the clients bed to 30 degrees for meals. ● Provide the client with wide grip adaptive utensils. - - correct ans- - ● Place the head of the clients bed to 30 degrees for meals or describe food locations as if the clients plate were a clock Question16: A nurse is caring for a client who has malnutrition. Which of the following findings should the nurse report to the provider? ● BMI of 18. ● Potassium 3.7 mEq/L ● Phosphorus 3.5 mg/dL ● Albumin 2.5 g/dL - - correct ans- - ● Albumin 2.5 g/dL
● Potassium Vitamin D ● Calcium - - correct ans- - ● Vitamin C Question 21: A nurse is teaching a client who is at 10 weeks of gestation about increasing folate in her diet. Which of the following food choices should the nurse recommend as the best source of folate? ● ½ cup cooked asparagus ● 1 small banana ● ½ cup plain low-fat yogurt ● 1 medium Apple - - correct ans- - ● ½ cup cooked asparagus Question 22: A nurse is providing discharge teaching to a client who was in the first trimester of pregnancy and has chronic nausea. Which of the following statements by the client indicates an understanding of the teaching? ● I will include a high-fat food with each meal ● I will eat a high-carbohydrate diet ● I will lie down for one hour after eating ● I will drink 12 oz of water with breakfast - - correct ans- - ● I will eat a high-carbohydrate diet Question 23: A nurse is reviewing the laboratory findings of an older adult client. The nurse should identify which of the following findings as an indication of malnutrition? ● RBC count 5 million/mm ● Hemoglobin 16 G / DL
● Prealbumin 10 mg / DL ● WBC count 7,000 / mm3 - - correct ans- - ● Prealbumin 10 mg / DL Question 24: A nurse is teaching a client who has a new colostomy about nutrition. Which of the following client statements indicates an understanding of the teaching? ● I would chew gum to decrease gas formation ● I will eat a large evening meal ● I will try new foods one at a time ● I will drink 4 to 6 cups of fluid per day - - correct ans- - ● I will drink 4 to 6 cups of fluid per day or I will try new foods one at a time Question 25: A nurse is teaching a parent about appropriate snack choices for her 9 month old infant. Which of the following food choices should the nurse recommend? ● Raw carrots ● Skim milk ● Unsalted popcorn ● Graham crackers - - correct ans- - ● Graham crackers Question 26: A nurse is reviewing the laboratory findings of a client who has heart failure. Which of the following findings indicates that the client is experiencing fluid volume excess? ● Creatinine 0.8 mg / DL ● BUN 10 mg / DL ● Hgb 15 g/dL ● Sodium 140 mEq/L - - correct ans- - ● BUN 10 mg / DL
Question 30: A nurse is providing dietary teaching to a client about sources of protein. The nurse should identify which of the following items as a complete protein? ● Legumes ● Salmon ● Almonds ● Gelatin - - correct ans- - ● Salmon Question 31 a nurse is developing a plan of care for a client who is receiving radiation therapy and is experiencing nausea. Which of the following interventions should the nurse include in the plan? ● Serve low carbohydrate meals ● Administer antiemetics on a schedule ● Ensure foods are served hot ● Provide a snack 30 minutes before treatments - - correct ans- - ● Administer antiemetics on a schedule Question 32 A nurse is providing breakfast for a client who has celiac disease. Which of the following meal items should the nurse select? A. Wheat toast with jam B. Oatmeal with brown sugar C. Rice cereal with sliced bananas D. Pancakes with maple syrup Rationale: Celiac disease requires a gluten-free diet. Wheat, oats (unless certified gluten- free), and many pancake mixes contain gluten. Rice cereal is naturally gluten-free. Question 33
A nurse is assessing a client at mealtime who is at risk for aspiration following a stroke. Which of the following actions should the nurse take? A. Encourage the client to drink through a straw. B. Instruct the client to tuck her chin when swallowing. C. Offer liquids before solid foods. D. Place food on the client's weak side of the mouth. Rationale: Tucking the chin when swallowing helps to close off the airway and direct food toward the esophagus, significantly reducing the risk of aspiration. Question 34 A nurse is caring for a client who has dysphagia and requires a level two dysphagia diet. Which of the following foods should a nurse provide for the client? A. Crispy bacon B. Cottage cheese C. Hard-boiled egg D. Dry toast Rationale: A Level 2 dysphagia diet (mechanically altered) consists of moist, soft-textured, easily chewed foods. Cottage cheese fits this description, unlike crunchy or dry foods. Question 35 A nurse is teaching a client about food high in vitamin A. Which of the following food choices by the client indicates an understanding of the teaching? A. Banana B. Baked sweet potato C. White rice D. Chicken breast Rationale: Baked sweet potato is an excellent source of beta-carotene, which the body converts to vitamin A.
Rationale: Initiating breastfeeding immediately after birth (within the first hour) is crucial for establishing a good milk supply, promoting maternal-infant bonding, and benefiting from the colostrum. Question 39 A nurse is developing a plan of care for a client who is recovering from a stroke and has dysphagia and right-sided weakness. Which of the following interventions should the nurse include in the plan of care? A. Provide a non-skid place mat for the client at meals. B. Place food on the client's right side of the mouth. C. Encourage the client to eat quickly to prevent fatigue. D. Offer thin liquids to improve hydration. Rationale: A non-skid place mat helps stabilize plates and cups, making it easier for the client with right-sided weakness to manage their utensils and prevent spills during meals. Question 40 A nurse is teaching a client who is 24 hours postpartum about breastfeeding. Which of the following client statements indicates an understanding of the teaching? A. "I will always start feeding on the same breast each time." B. "I will alternate the first breast that I offer my baby with each feeding." C. "I will feed my baby only every 4 hours." D. "I need to supplement with formula if my baby seems hungry after nursing." Rationale: Alternating the breast offered first with each feeding helps to ensure that both breasts are stimulated and emptied adequately, promoting a balanced milk supply. Question 41 A nurse in a provider's office is reviewing the laboratory values of a client who reports a poor appetite. Which of the following values should a nurse report to the provider? A. Hgb 10 g/dL B. WBC 7,500/mm^
C. Platelets 250,000/mm^ D. Sodium 140 mEq/L Rationale: A hemoglobin (Hgb) level of 10 g/dL is below the normal range (typically 12 - 16 g/dL for adult females and 13.5-17.5 g/dL for adult males) and indicates anemia, which can be exacerbated by poor appetite and warrants provider notification. Question 42 A nurse is teaching a group of nurses about the dietary practices to consider when planning care for clients who follow a Kosher diet. Which of the following dietary practices should the nurse include in the teaching? A. The client is permitted to eat pork and shellfish. B. Dairy and meat products must be separated. C. The client can eat meat and non-dairy margarine together. D. All foods must be blessed by a Rabbi before consumption. Rationale: A fundamental principle of Kosher dietary laws is the strict separation of meat and dairy products. They cannot be consumed together or prepared with the same utensils. Question 43 A nurse is using the Braden scale to assess the client's risk for pressure injury. Which of the following findings would the nurse identify as the greatest risk for developing a pressure injury? A. Intermittent paresthesia of the lower extremities B. Client is able to ambulate with assistance twice daily. C. Client requires assistance with turning every 4 hours. D. Client's skin is constantly moist from perspiration. Rationale: Constant moisture significantly increases the risk of skin breakdown and pressure injury by macerating the skin and increasing friction and shear. Question 44 A nurse is teaching about managing hypoglycemia with carbohydrates to a client who has diabetes mellitus. Which of the following foods should the nurse include in the teaching as containing the most carbohydrate for immediate glucose elevation?
A nurse is providing teaching to a group of clients about retaining nutrients when preparing food and vegetables. Which of the following client statements indicates an understanding of the teaching? A. "I will peel my vegetables thoroughly before cooking." B. "I will boil my vegetables for a long time." C. "I keep my ripe fruit in the refrigerator until I eat them." D. "I will cut vegetables into small pieces before washing." Rationale: Refrigerating ripe fruits helps to slow down the ripening process and preserve their nutrient content longer by reducing enzyme activity. Question 48 A nurse is teaching a client who has celiac disease about gluten-free foods. Which of the following food should a nurse recommend? A. Barley B. Rye bread C. Tapioca D. Wheat crackers Rationale: Tapioca is derived from cassava and is naturally gluten-free, making it a safe food choice for individuals with celiac disease. Barley, rye, and wheat all contain gluten. Question 49 A nurse is providing teaching to a client who has a prescription for a low saturated fat diet. Which of the following statements by the client indicates an understanding of the teaching? A. "I will include 7 ounces of fish in my diet weekly." B. "I will choose whole milk over skim milk." C. "I will eat more butter and less margarine." D. "I can eat fried chicken daily."
Rationale: Fish, particularly fatty fish, is a good source of omega- 3 fatty acids, which are beneficial for cardiovascular health and low in saturated fat. This indicates an understanding of choosing healthier fat sources. Question 50 A nurse is teaching a family of a school-age child who is obese about complications of childhood obesity. Which of the following complications should the nurse include in the teaching? A. Hypotension B. Type 1 diabetes C. Hypertension D. Anemia Rationale: Childhood obesity significantly increases the risk for developing hypertension (high blood pressure) due to increased strain on the cardiovascular system. Question 51 A nurse is teaching a client about nutrition-dense food choices. Which of the following statements by the client indicates an understanding of teaching? A. "I should eat oven-baked sweet potato fries." B. "I can eat as much processed cheese as I want." C. "I should choose sugary cereals for breakfast." D. "I will drink fruit juice instead of whole fruit." Rationale: Oven-baked sweet potato fries, made from a nutrient-dense vegetable, are a healthier alternative to fried potato fries and indicate an understanding of choosing nutrient-rich options. Question 52 A nurse is teaching a client who has type one DM. Which of the following statements by the client indicates an understanding of teaching? A. "I can eat whatever I want as long as I take insulin." B. "I will skip meals if my blood sugar is high."
B. 1/2 cup of peas C. 1 slice of bread D. One scrambled egg Rationale: One scrambled egg is generally considered equivalent to 1 ounce of protein. This provides a clear, practical example for the parent. Question 56 A nurse is caring for a client who has a small bore jejunostomy tube and is receiving a continuous tube feeding with a high viscosity formula. Which of the following actions should the nurse take to prevent the tube from clogging? A. Administer the feeding by gravity drip. B. Heat the formula prior to infusion. C. Flush the tubing with 10 mL water every 6 hr. D. Replace the bag and tubing every 24 hours. Rationale: Replacing the bag and tubing every 24 hours helps prevent bacterial growth and the buildup of formula residue, which can contribute to clogging, especially with high- viscosity formulas. Question 57 A nurse is teaching an older client about vitamin D deficiency. The nurse should encourage the client to consume adequate amounts of vitamin D to prevent which of the following complications? A. Anemia B. Fractures C. Vision loss D. Scurvy Rationale: Vitamin D is crucial for calcium absorption and bone health. Adequate vitamin D intake helps prevent osteoporosis and reduces the risk of fractures, which are common in older adults. Question 58
A nurse is caring for a client who has heart failure and has gained 2 pounds over the last 24 hours. Which of the following interventions should the nurse take? A. Increase the client's fluid intake. B. Administer a potassium supplement. C. Reduce the client's sodium intake. D. Encourage high-calorie foods. Rationale: A 2 - pound weight gain in 24 hours for a client with heart failure strongly suggests fluid retention. Reducing sodium intake helps to decrease fluid retention by promoting fluid excretion. Question 59 A nurse is caring for a client who is receiving chemotherapy treatments. The client states, "I feel so nauseated after my treatments." Which of the following instructions should the nurse provide the client? (Select all that apply.) A. Sit up for one hour after eating meals. B. Sip fluid slowly throughout the day. C. Consume foods that are served cold. D. Eat foods high in carbohydrates. E. Limit use of antiemetics until after first emesis. Rationale: Sit up for one hour after eating meals: This helps prevent reflux and promotes gastric emptying, reducing nausea. Sip fluid slowly throughout the day: Avoiding large fluid volumes at once can prevent stomach distention and nausea. Consume foods that are served cold: Cold foods often have less odor than hot foods, which can be less triggering for nausea. Limit use of antiemetics until after first emesis: This is incorrect; antiemetics should be taken before nausea occurs if possible, or at the first sign, to prevent vomiting. Eat foods low in carbohydrates: Not necessarily, complex carbohydrates can be good. Eat foods high in carbohydrates: While complex carbs can be good, this is not a universal rule for nausea. Question 60
