Question 1: A nurse Is providing dietary teaching about prevention of neural tube defects in the fetus to a client who is pregnant. Which of the following nutrients should the nurse recommend? Show
●Calcium ●Folate ●Vitamin B12 ●Magnesium 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? ●Tilt the clients head backward to facilitate swallowing. ●Use liquids to clear food from the client’s mouth ●Add a thickening agent to liquids ●Place the client in a semi Fowler's position. 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? ●Maintain consistent food textures at mealtimes. ●Use kosher salt in place of table salt. ●Label and date food in the refrigerator. ●Wait 1 hour after eating to consume fluids. 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? ●‘I will eat more tuna” ●“I will eat more red meat” ●“I will eat bananas for a snack” ●“I would eat blueberries every morning” 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? ●Potassium 3.5 mEq/L ●HCT 53% ●Sodium 145 mEq/L ●HbA1c 5% 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? ●2,550 ml ●1,530 ml ●920 ml ●2,040 ml 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 High-kilocalorie supplements to between meals.” ● “Eat hot food rather than cold foods.” ● “Avoid overeating during “good” days.” ● “Consume nutrition-dense foods first.” Question 8: A nurse is teaching a client who is receiving bolus feeding through a nasogastric tube about dumping syndrome. The nurse should instruct the client to report which of the following manifestations? ● Constipation ● Bradycardia ● Drowsiness ● Dizziness Question 9: A client is receiving a thiazide diuretic for treatment of hypertension. Which of the following foods selected by the client reflects understanding of the nurses teaching regarding this medication? ●Navy beans and ham ●Baked potato ●Cheddar cheese ●Beef broth Question 10: A nurse is teaching about nutrition to a client who has a new diagnosis of chronic kidney disease. Which of the following recommendations should the nurse include in the teaching? ●Limit calcium intake ●Increase potassium intake ●Limit protein intake ●Increase phosphorus 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. Question 12: 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 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 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 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. 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 18.5 ● Potassium 3.7 mEq/L ● Phosphorus 3.5 mg/dL ● Albumin 2.5 g/dL Question 17: A nurse is assessing a client who is postoperative. Which of the following findings places the client at risk for delayed wound healing? ● Decreased albumin level ● Increase zinc level ● Increase vitamin A level ● Decrease calcium level Question 18: A nurse is selecting food items for a client who follows a lacto-vegetarian diet. Which of the following foods should the nurse include in the meals? ● Eggs ● Shrimp ● Cheese ● Hamburger Question 19: A nurse is caring for a client who has dysphagia. Which of the following instructions should the nurse give to the client to decrease the risk of choking? ●Tilt your head forward while you eat ● Let food cool to room temperature before consuming ● Drink water with each bite of food ● Obtain your vitamins in liquid form Question 20: A nurse is assisting a client who has a wound that is not healing. Which of the following dietary supplements should the nurse recommend? ● Vitamin C ● Potassium ● Vitamin D ● Calcium 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 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 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/mm3 ●Hemoglobin 16 G / DL ●Prealbumin 10 mg / DL ●WBC count 7,000 / mm3 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 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 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 Question 27: A nurse is planning a mechanical soft diet for a client who has difficulty chewing. Which of the following foods should the nurse plan to include on the client's meal tray? ● Peas ● Dried apricots ● Canned pears ● Cashews Question 28: A nurse is assessing a client who is receiving Total parenteral Nutrition(TPN). The nurse should identify which of the following findings as an adverse effect of TPN? ●Temperature 36.1C (97F) ● Weight gain of 1.5 kg (3.3 lb) per day ● Hemoglobin 16 g/dL ● Blood glucose 98 mg / DL Question 29: A nurse is planning nutritional care for a group of clients. The nurse should recommend a high protein, commercially prepared liquid nutritional supplement for which of the following clients? ●A client who has chronic kidney disease ●A client who has dumping syndrome ● A client who has burns over 21% of total body surface area ● A client who has cholelithiasis and a BMI of 31 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 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 Question 32: A nurse is providing breakfast for a client who has celiac disease. Which of the following meal items should the nurse select? ● Poached eggs with wheat bagel ● Rice cereal with sliced bananas ● Graham crackers with peanut butter ● Rye toast with herbal tea Question 33: A nurse is assisting a client at mealtime who is at risk for aspiration following a stroke. Which of the following actions should the nurse take? ● Instruct the client to tuck her chin when swallowing ● Encourage the client to rest 10 min before meal time ● Place the client in a semi Fowler's position to eat ● Tell the client to lie down after eating a meal question 34 a nurse is caring for a client who has dysphagis and requires a level 2 dysphagia diet. Which of the following foods should the nurse provide for the client? ●Dried cranberries ●Canned corn ●Pineapple chunks ●Cottage cheese Question 35: A nurse is teaching a client about foods high in vitamin A. Which of the following food choices by the client indicates an understanding of the teaching? ● Baked sweet potato ● Egg white omelet ● Cauliflower ● Brown rice Question 36: A nurse is providing teaching to a client about high fiber foods. Which of the following foods should the nurse include as containing the highest amount of fiber? ●1/2 cup cooked broccoli ●1/2 cup Corn Flakes with skim milk ●1 medium apple with the peel ●1 slice whole wheat bread Question 37: A nurse is assisting in the selection of food for a client who has hypokalemia. Which of the following foods should the nurse select that contains the greatest amount of potassium? ● 1 oz of cheddar cheese ● 1 cup of brown rice ● one medium raw tomato ● one small baked potato Question 38: A nurse is planning care for a client who is pregnant and plants to breastfeed her newborn. Which of the following information should the nurse include in the plan of care? ● The newborn should receive 1 oz of glucose water after the first breastfeeding session ●The newborn should breastfeed every 4 hr during the day ● The newborn should have bursts of six sucks and swallows during feeding ● The newborn should breastfeed immediately following birth Question 39: A nurse is developing a plan of care for a client who is recovering from a stroke and is experiencing dysphagia and right-sided weakness. Which of the following interventions should the nurse include in the plan of care? ● Provide a nonskid placemat for the client at meals ●Instruct the client to chew food on the right side of their mouth ● Provide narrow grip utensils during meals ● Instruct the client to tilt their head back when swallowing Question 40: A nurse is teaching a client who is 24 hr postpartum about breastfeeding. Which of the following client statements indicates an understanding of the teaching? ● “I will offer my baby water between feedings.” ● “I will store my breastmilk in the refrigerator up to 48 hours.” ● “I will nurse my baby once every 4 hours.” ● “I will alternate the first breast that I offer my baby with each feeding.” 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 the nurse report to the provider? ●Serum creatinine 0.9 mg / DL ● HDL 60 mg / DL ● HgB 10g / DL ● Fasting blood glucose 90 mg/dL 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? ● The client uses their right hand when eating food. ● The client can eat meat and non-dairy margarine together ● The client replaces salt with soy sauce. ● The client's primary vegetables are squash and corn. Question 43: A nurse is using the Braden scale to assess a client's risk for pressure injury. Which of the following findings should the nurse identify as the greatest risk for developing a pressure injury? ●Constantly moist skin ●Intermittent paresthesia of the lower extremities ●Limited mobility with independent position changes ●Continuous enteral nutrition 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? ● 1 tsp honey ● 4 oz fruit juice ● 1 glucose tablet ● 4 pieces hard candy Question 45: A nurse is teaching a group of parents about appropriate food choices for toddlers. Which of the following choices by the parents demonstrates understanding of the teaching? ● Caramel popcorn ● Hot dog cut in fourths ● Cooked spaghetti with sauce ● Steak cut into small pieces Question 46: A nurse is assessing a client who is receiving Total Parenteral Nutrition(TPN). The nurse should recognize that which of the following is a metabolic complication associated with an infusion of TPN? ● Endocarditis ● Sepsis ● Azotemia ● Thrombosis Question 47: A nurse is providing teaching to a group of clients about retaining nutrients when preparing fruits and vegetables. Which of the following client statements indicates an understanding of the teaching? ● “I boil vegetables on the stove until they are soft.” ● “I soak fruits in water before peeling them.” ● “I cook vegetables for the week and reheat them at each meal.” ●“ I keep my ripe fruits refrigerator until I eat them” Question 48: A nurse is teaching a client who has celiac disease about gluten free foods. Which of the following foods should the nurse recommend? ● Tapioca ● Cold cuts ● Flavor chips ● Barley 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? ●“ I will include 7 ounces of fish in my diet weekly.” ●“ I can choose an avocado dip instead of salsa.” ●“ I can eat the skin on poultry if it is broiled.” ●“ I will use margarine on my waffles.” Question 50: A nurse is teaching the 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? ● Type 1 diabetes mellitus ● Hypothyroidism ● Hypertension ● Juvenile rheumatoid arthritis 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 the teaching? ●“I should eat refried beans.” ● “I should eat pasta with cheese sauce.” ● “I should eat oven baked sweet potato fries.” ● “I should eat sweetened fruit yogurt.” Question 52: A nurse is providing teaching to a client who has Type 1 diabetes mellitus. Which of the following statements by the client indicates an understanding of the teaching? ● “Albumin in my urine is an indication of normal kidney function.” ●“ I will keep my blood glucose levels between 200 and 212 milligrams per deciliter.” ● “I will keep my HbA1c at 5 percent.” ●“ I will have ketones in my urine if my blood glucose is maintained at 190 mg per deciliter.” Question 53: A nurse is teaching a group of clients about risk factors for developing diabetes mellitus. The nurse should include which of the following as a risk factor for diabetes? ● History of hyperthyroidism ● History of hypotension ● Abdominal obesity ● Elevated HDL level Question 54: A nurse is providing dietary teaching to a client who has a body mass index of 28. Which of the following actions should the nurse take? ● Recommend a total fiber intake of 12 g each day. ● Advise the client to add 500 calories per day to the diet. ● Encourage the client to continue current daily caloric intake. ● Refer the client to a weight loss support group. Question 55: A nurse is teaching a parent about recommended protein intake for a toddler. The nurse should identify that which of the following food selections is equivalent to 1 oz of protein? ● 1 scrambled egg ●½ cup peas ● 1 slice of bread ● 2 tbsp peanut butter 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 tubing from clogging? ● Administer the feeding by gravity drip. ● Flush the tubing with 10 mL water every 6 hr. ● Replace the bag and tubing every 24 hr. ● Heat the formula prior to infusion. Question 57: A nurse is teaching an older adult client about vitamin D deficiency. The nurse should encourage the client to consume an adequate amount of vitamin D to prevent which of the following complications? ● Bleeding ● Infection ● Fractures ● Dry eyes Question 58: A nurse is caring for a client who has heart failure and has gained 0.9 kg (2 lb) over the last 24 hr. Which of the following interventions should the nurse take? ● Reduce the client's sodium intake. ● Provide the client with three large meals per day. ● Restrict the client’s protein intake. ● Weigh the client once per week 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) ● Sit up for 1 hr after eating meals. ● Sip fluids slowly throughout the day. ● Eat foods low in carbohydrates ● Consume foods that are served cold. ● Limit use of antiemetics until after first emesis. Question 60: A nurse is administering continuous enteral feedings for a client through a percutaneous esophageal gastrostomy (PEG) tube. Which of the following actions should the nurse take? ● Flush the tube with 15 mL of water every 8 hr. ● Return gastric contents if residual is less than 250 ml ● Check gastric residuals every 8 hr. ● Measure the pH of gastric residual every 24 hr Question 61: A nurse is teaching an in-service about manifestations of hypoglycemia to a group of newly licensed nurses. Which of the following should the nurse include in the teaching? ● Vomiting ● Bradycardia ● Blurred vision ● Kussmaul respirations Question 62: A nurse is teaching a group of clients about recommended nutrition for healthy eating. Which of the following instructions should the nurse include in the teaching? ● Restrict sodium intake 3,000 mg per day ● Consume 50% of daily food intake from protein ● Keep total fat intake at 25% of calories per day ● Limit cholesterol intake of 500 mg per day Question 63: A nurse is planning care for a client who reports increasing difficulty swallowing food. Which of the following interventions should the nurse plan to take? ● Encourage the client to use a straw when drinking liquids. ● Encourage the client to rest prior to mealtimes. ● Turn on the client's television during meals. ● Place the client into a semi-reclining position for meals. Question 64: A nurse is providing dietary teaching to a client newly diagnosed with celiac disease. Which of the following information should the nurse include in the teaching? ● “A normal diet may resume after a period of remission.” ● “Dietary restrictions will eventually allow the intake of gluten to resume.” ● “This condition may cause secondary lactose intolerance.” ● “Nutritional therapy for this condition includes limiting proteins and calories.” Question 65: A nurse is caring for a client who has moderate partial thickness burns over 30% of their total body surface area. Which of the following actions should the nurse take? ● Limit zinc intake. ● Initiate a low protein diet ● Provide a vitamin C supplement ● Administer a potassium-sparing diuretic Question 66: A nurse is teaching a group of clients about dietary needs to prevent osteoporosis. Which of the following dietary choices should the nurse recommend as having the highest calcium content? ● 1 cup green grapes ● 1 cup broccoli ● One large tomato ● One medium banana Question 67: A nurse is caring for a client who consumed 40,000 mcg of vitamin A daily for 3 months. For which of the following findings should the nurse monitor to identify vitamin A toxicity? ● Moon face ● Headache ● Renal calculi ● Tachycardia Question 68: A nurse is caring for an older adult client who reports difficulty chewing due to ill-fitting dentures. Which of the following foods should the nurse recommend for the client? ● Tuna fish ● Roast beef ● Dried fruit ● Apple slices Question 70: A nurse is reviewing the laboratory reports of a client who is undergoing nutritional screening due to a risk for chronic kidney disease. The nurse should identify that which of the following results indicates the need for further assessment? ●Hematocrit 45% ● Blood urea nitrogen 18 mg / dL ● Sodium 140 meq /L ● Serum creatinine 3.5 mg/dL Which of the following food sources should the nurse best recommend to a client with constipation?Foods that are good sources of soluble fiber include apples, bananas, barley, oats, and beans. Insoluble fiber helps speed up the transit of food in the digestive tract and helps prevent constipation. Good sources of insoluble fiber include whole grains, most vegetables, wheat bran, and legumes.
Which of the following foods should the nurse identify as a source of complete protein?Animal-based foods (meat, poultry, fish, eggs, and dairy foods) tend to be good sources of complete protein, while plant-based foods (fruits, vegetables, grains, nuts, and seeds) often lack one or more essential amino acid.
Which of the following foods should the nurse indicate as a good source of iron?The richest sources of heme iron in the diet include lean meat and seafood [19]. Dietary sources of nonheme iron include nuts, beans, vegetables, and fortified grain products.
Which of the following definitions for the Recommended Dietary Allowance?Recommended Dietary Allowances (RDAs) are the levels of intake of essential nutrients that, on the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet the known nutrient needs of practically all healthy persons.
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Which of the following foods must the nurse recommend to patient who has hypertension?
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