1. Case Study:
A 70-year-old patient is admitted to the hospital with severe weight loss and dehydration.
The nurse is assessing the patient's nutritional status and notices that the patient has poor
oral intake. The nurse provides education about nutritional needs.
Which statement by the patient indicates a need for further teaching about nutrition? A) "I
should eat more small meals throughout the day to prevent feeling too full."
B) "I need to drink at least 8 cups of water daily to stay hydrated."
C) "I will avoid eating high-protein foods because they are too hard to digest."
D) "I can include more soft foods like soups and mashed potatoes if I have trouble chewing."
Answer: C) "I will avoid eating high-protein foods because they are too hard to digest."
Rationale: Protein is essential for tissue repair and healing, especially in older adults with
weight loss and malnutrition. The patient should be educated about the importance of protein
intake.
2. Case Study:
A nurse is reviewing the dietary history of a pregnant patient who is in her second
trimester. The patient reports feeling fatigued and occasionally lightheaded. The nurse
assesses her iron intake.
Which food should the nurse recommend to the patient to increase iron intake? A) Orange
juice
B) Spinach
C) Whole grain bread
D) Fish
Answer: B) Spinach
Rationale: Spinach is rich in non-heme iron, which is important for preventing iron-deficiency
anemia, a common issue during pregnancy.
3. Case Study:
A 45-year-old patient with type 2 diabetes is admitted with hyperglycemia. The nurse is
discussing dietary modifications to help manage blood sugar levels.
Which of the following dietary changes would be most beneficial for the patient to help
manage blood sugar levels? A) Increase intake of simple sugars to provide quick energy.
B) Increase intake of foods high in fiber, such as vegetables and whole grains.
,C) Decrease water intake to reduce blood volume.
D) Avoid all fats, as they increase blood sugar levels.
Answer: B) Increase intake of foods high in fiber, such as vegetables and whole grains.
Rationale: High-fiber foods help regulate blood sugar levels by slowing glucose absorption,
making them beneficial for managing diabetes.
4. Case Study:
A nurse is educating a 25-year-old patient who has recently been diagnosed with celiac
disease. The patient asks about which foods are safe to consume.
Which food should the nurse recommend the patient avoid? A) Quinoa
B) Oats
C) Wheat bread
D) Brown rice
Answer: C) Wheat bread
Rationale: Wheat contains gluten, which can cause harmful reactions in individuals with celiac
disease. The patient should avoid gluten-containing foods like wheat bread.
5. Case Study:
A nurse is teaching a patient with chronic kidney disease (CKD) about dietary restrictions.
The patient has elevated serum potassium levels.
Which food should the nurse recommend the patient avoid to prevent hyperkalemia? A)
Banana
B) Carrot
C) Green beans
D) Apple
Answer: A) Banana
Rationale: Bananas are high in potassium, which can exacerbate hyperkalemia in patients with
CKD. Patients should avoid potassium-rich foods.
6. Case Study:
A 55-year-old patient recovering from bariatric surgery is meeting with the nurse to
discuss post-operative nutrition.
, What is the most important consideration for the nurse when discussing the patient's post-
operative diet? A) Encourage the patient to drink large amounts of fluids to avoid dehydration.
B) Advise the patient to consume small, frequent meals to prevent overloading the stomach.
C) Instruct the patient to avoid all solid foods for the first month.
D) Recommend the patient follow a high-carbohydrate diet to promote healing.
Answer: B) Advise the patient to consume small, frequent meals to prevent overloading the
stomach.
Rationale: After bariatric surgery, patients should eat small, frequent meals to prevent
complications such as dumping syndrome and ensure adequate nutrition.
7. Case Study:
A nurse is caring for an elderly patient who has been diagnosed with osteoporosis. The
patient is asking about ways to improve bone health through diet.
Which nutrient is most important for this patient to increase in their diet? A) Vitamin A
B) Calcium
C) Iron
D) Vitamin C
Answer: B) Calcium
Rationale: Calcium is critical for bone health and preventing further bone loss in patients with
osteoporosis.
8. Case Study:
A 30-year-old patient with a history of hypertension is discussing their diet with the nurse.
The patient reports eating large amounts of salt due to a preference for salty foods.
Which dietary modification should the nurse recommend to the patient? A) Increase
potassium-rich foods, such as bananas and oranges.
B) Consume more processed foods to increase sodium intake.
C) Limit alcohol consumption to one drink per day.
D) Decrease the intake of salt and processed foods.
Answer: D) Decrease the intake of salt and processed foods.
Rationale: High salt intake contributes to high blood pressure, and reducing salt and processed
foods can help manage hypertension.
A 70-year-old patient is admitted to the hospital with severe weight loss and dehydration.
The nurse is assessing the patient's nutritional status and notices that the patient has poor
oral intake. The nurse provides education about nutritional needs.
Which statement by the patient indicates a need for further teaching about nutrition? A) "I
should eat more small meals throughout the day to prevent feeling too full."
B) "I need to drink at least 8 cups of water daily to stay hydrated."
C) "I will avoid eating high-protein foods because they are too hard to digest."
D) "I can include more soft foods like soups and mashed potatoes if I have trouble chewing."
Answer: C) "I will avoid eating high-protein foods because they are too hard to digest."
Rationale: Protein is essential for tissue repair and healing, especially in older adults with
weight loss and malnutrition. The patient should be educated about the importance of protein
intake.
2. Case Study:
A nurse is reviewing the dietary history of a pregnant patient who is in her second
trimester. The patient reports feeling fatigued and occasionally lightheaded. The nurse
assesses her iron intake.
Which food should the nurse recommend to the patient to increase iron intake? A) Orange
juice
B) Spinach
C) Whole grain bread
D) Fish
Answer: B) Spinach
Rationale: Spinach is rich in non-heme iron, which is important for preventing iron-deficiency
anemia, a common issue during pregnancy.
3. Case Study:
A 45-year-old patient with type 2 diabetes is admitted with hyperglycemia. The nurse is
discussing dietary modifications to help manage blood sugar levels.
Which of the following dietary changes would be most beneficial for the patient to help
manage blood sugar levels? A) Increase intake of simple sugars to provide quick energy.
B) Increase intake of foods high in fiber, such as vegetables and whole grains.
,C) Decrease water intake to reduce blood volume.
D) Avoid all fats, as they increase blood sugar levels.
Answer: B) Increase intake of foods high in fiber, such as vegetables and whole grains.
Rationale: High-fiber foods help regulate blood sugar levels by slowing glucose absorption,
making them beneficial for managing diabetes.
4. Case Study:
A nurse is educating a 25-year-old patient who has recently been diagnosed with celiac
disease. The patient asks about which foods are safe to consume.
Which food should the nurse recommend the patient avoid? A) Quinoa
B) Oats
C) Wheat bread
D) Brown rice
Answer: C) Wheat bread
Rationale: Wheat contains gluten, which can cause harmful reactions in individuals with celiac
disease. The patient should avoid gluten-containing foods like wheat bread.
5. Case Study:
A nurse is teaching a patient with chronic kidney disease (CKD) about dietary restrictions.
The patient has elevated serum potassium levels.
Which food should the nurse recommend the patient avoid to prevent hyperkalemia? A)
Banana
B) Carrot
C) Green beans
D) Apple
Answer: A) Banana
Rationale: Bananas are high in potassium, which can exacerbate hyperkalemia in patients with
CKD. Patients should avoid potassium-rich foods.
6. Case Study:
A 55-year-old patient recovering from bariatric surgery is meeting with the nurse to
discuss post-operative nutrition.
, What is the most important consideration for the nurse when discussing the patient's post-
operative diet? A) Encourage the patient to drink large amounts of fluids to avoid dehydration.
B) Advise the patient to consume small, frequent meals to prevent overloading the stomach.
C) Instruct the patient to avoid all solid foods for the first month.
D) Recommend the patient follow a high-carbohydrate diet to promote healing.
Answer: B) Advise the patient to consume small, frequent meals to prevent overloading the
stomach.
Rationale: After bariatric surgery, patients should eat small, frequent meals to prevent
complications such as dumping syndrome and ensure adequate nutrition.
7. Case Study:
A nurse is caring for an elderly patient who has been diagnosed with osteoporosis. The
patient is asking about ways to improve bone health through diet.
Which nutrient is most important for this patient to increase in their diet? A) Vitamin A
B) Calcium
C) Iron
D) Vitamin C
Answer: B) Calcium
Rationale: Calcium is critical for bone health and preventing further bone loss in patients with
osteoporosis.
8. Case Study:
A 30-year-old patient with a history of hypertension is discussing their diet with the nurse.
The patient reports eating large amounts of salt due to a preference for salty foods.
Which dietary modification should the nurse recommend to the patient? A) Increase
potassium-rich foods, such as bananas and oranges.
B) Consume more processed foods to increase sodium intake.
C) Limit alcohol consumption to one drink per day.
D) Decrease the intake of salt and processed foods.
Answer: D) Decrease the intake of salt and processed foods.
Rationale: High salt intake contributes to high blood pressure, and reducing salt and processed
foods can help manage hypertension.
