HESI NUTRITION FINAL TEST 2026
QUESTIONS WITH CORRECT ANSWERS
GRADED A+
◍ Stomatitis diet: Inflammation of the oral mucous lining of the mouth.
Answer: Soft and easy to eat foods, eat food at room temp., high protein &
calorie, avoid alcohol and spicy foods
◍ NG tube measurements.
Answer: To measure: place tube at the tip of the nose to the ear lobe to the
xiphoid processX-ray verifies accurate placement.
◍ Vitamin A deficiency & toxicity.
Answer: Deficiency: Vision changes (night vision blindness in children)
Toxicity: Bone pain, dry skin, jaundice, pruritis, hair loss
◍ Question about a patient with celiac disease wanting to eat a food that has
gluten in it....
Answer: I think the answer choice was oatmeal but know gluten free foods
◍ Vitamin K deficiency.
Answer: Easy bruising and bleeding
◍ Folate foods.
Answer: aka B9: Asparagus Legumes, Spinach, Leafy greens, Chickpeas,
Tomatoes
◍ B3: aka Niacin.
Answer: meats, legumes, nuts, whole grains, milk, beef liver
◍ TPN=???.
Answer: Monitor glucose!
◍ Thiamine foods.
, Answer: aka B1: Green leafy veggies, Meat, Grains, Soy, Watermelon,
Legumes, Yeast
◍ Vitamin C.
Answer: Great antioxidants, helps w/ new cell creation, w/ immune system.
Increases iron absorption.
◍ Patient has hypertension what should the nurse provide....
Answer: utilize the dash diet and 4-6 servings of fruits and veggies
◍ B12: aka Cobalamin.
Answer: beef liver, lean meat, clams, oysters, herring, crab, eggs, dairy,Risk
for deficiency: Vegans, vegetarians, pernicious anemiaS/S of deficiency:
ataxia and tremors
◍ Lacto diet:.
Answer: Allows for dairyMeat cannot be consumed
◍ The practical nurse (PN) is preparing a client for surgery. Which criteria
should the PN use to determine a client's nutritional status before the
procedure?
A. Serum plasma albumin.
B. Complete blood count.
C. Subjective Global Assessment.
D. A two week calorie count..
Answer: to determine the nutritional status of a client. Serum plasma
albumin (A) can help determine nutritional status, but can vary depending
on other health issues with the client. A complete blood count (B) does not
provide a complete view of nutritional status, but is an important tool prior
to surgery. A two week calorie count (D) is not a tool used to determine
nutritional status prior to surgery unless prescribed by a healthcare provider.
◍ Which pt would need more water as they are at risk for dehydration?.
Answer: BREASTFEEDING
◍ POTASSIUM foods.
Answer: soy beans (raw or roasted) avocados, oranges, bananas, dried
, beans, milk, yogurt, salmon
◍ Magnesium deficiency.
Answer: renal disease, starvation
◍ Athletic patient complains with leg cramps due to low calcium, offer....
Answer: broccoli, cheese.
◍ PT who has issues swallowing (dysphagia) will always be the most at risk
for ....
Answer: nutrition deficiency.
◍ stomach B12 (C) are not 3. The practical nurse (PN) is caring for a client
who was recently diagnosed with type 2 diabetes mellitus (DM). What
information is most important for the PN to reinforce with the client about
life- style changes?
A. Daily fingerstick glucose monitoring
B. Regular exercise program.
C. Portion-controlled, heart healthy diet selections.
D. Compliance with oral hypoglycemic medications..
Answer: The priority action of self-management is reinforcing dietary
life-style changes, such as portion- controlled, heart healthy diet selections
(C), to achieve tight blood glucose control and to prevent complications
with DM. (A, B, and D) are important in the management of DM but do not
have the priority of (C).
◍ The practical nurse (PN) is reviewing guidelines to manage stress
incontinence with a female client. Which dietary change should the PN
emphasize that will benefit the client?
A. Omit smoked and salted foods..
B. Limit fluids to less than 2 liters a day.
C. Reduce intake of processed foods.
D. Avoid alcohol and caffeine..
Answer: D. Avoid alcohol and caffeine. Correct Alcohol and caffeine (D)
are both considered diuretics and irritants, which aggravate the bladder and
worsen the client's incontinence, so these liquids should be avoided. (A and
, C) have a higher concentration of sodium and can cause fluid retention but
will not directly affect the bladder. Decreasing fluid intake to less than 2
liters a day (B) can lead to constipation which can make the client's
symptoms more evident.
◍ 1. During a nutrition consultation for elevated cholesterol, the dietician
recommends that the client replace saturated fats with monounsaturated or
polyunsaturated fats. What explanation should the practical nurse reenforce
with the client about this change in fat in the diet?
A. Lowers the amount of low density lipoprotein (LDL) in the blood.
B. Lowers the amount of high density lipoprotein (HDL) in the blood.
C. Contributes to raising cholesterol levels in the blood.
D. Contributes to raising triglycerides levels in the blood..
Answer: A. When saturated fats are replaced with monosaturated or
polyunsaturated fats, there is a reduced risk of coronary artery disease. This
change in diet helps to reduce serum lipids that contribute to fatty plaque
formation by lowering LDL levels in the blood (A), as long as there is a
limited intake of saturated fats. The change in diet does not have a direct
affect on HDL (B). Monosaturated or polyunsaturated fats can also aide in
ridding the body of newly formed cholesterol (C) and triglycerides (D).
◍ Parenteral.
Answer: Where nutrients are delivered into the pt's vein through an IV, so
OUTSIDE the GI tract.
◍ Question asked about the LVN taking waist measurements....
Answer: the nurse can review the results obtained by lvn and provide
teaching and referral
◍ Proteins:.
Answer: 10-35%4 kcal/gFoods: Poultry, Meats, Tofu, Tuna/Salmon, Eggs,
Nuts, Legumes, Dairy
◍ Blood tests that test nutritional status:.
Answer: BMI and ALBUMIN.
QUESTIONS WITH CORRECT ANSWERS
GRADED A+
◍ Stomatitis diet: Inflammation of the oral mucous lining of the mouth.
Answer: Soft and easy to eat foods, eat food at room temp., high protein &
calorie, avoid alcohol and spicy foods
◍ NG tube measurements.
Answer: To measure: place tube at the tip of the nose to the ear lobe to the
xiphoid processX-ray verifies accurate placement.
◍ Vitamin A deficiency & toxicity.
Answer: Deficiency: Vision changes (night vision blindness in children)
Toxicity: Bone pain, dry skin, jaundice, pruritis, hair loss
◍ Question about a patient with celiac disease wanting to eat a food that has
gluten in it....
Answer: I think the answer choice was oatmeal but know gluten free foods
◍ Vitamin K deficiency.
Answer: Easy bruising and bleeding
◍ Folate foods.
Answer: aka B9: Asparagus Legumes, Spinach, Leafy greens, Chickpeas,
Tomatoes
◍ B3: aka Niacin.
Answer: meats, legumes, nuts, whole grains, milk, beef liver
◍ TPN=???.
Answer: Monitor glucose!
◍ Thiamine foods.
, Answer: aka B1: Green leafy veggies, Meat, Grains, Soy, Watermelon,
Legumes, Yeast
◍ Vitamin C.
Answer: Great antioxidants, helps w/ new cell creation, w/ immune system.
Increases iron absorption.
◍ Patient has hypertension what should the nurse provide....
Answer: utilize the dash diet and 4-6 servings of fruits and veggies
◍ B12: aka Cobalamin.
Answer: beef liver, lean meat, clams, oysters, herring, crab, eggs, dairy,Risk
for deficiency: Vegans, vegetarians, pernicious anemiaS/S of deficiency:
ataxia and tremors
◍ Lacto diet:.
Answer: Allows for dairyMeat cannot be consumed
◍ The practical nurse (PN) is preparing a client for surgery. Which criteria
should the PN use to determine a client's nutritional status before the
procedure?
A. Serum plasma albumin.
B. Complete blood count.
C. Subjective Global Assessment.
D. A two week calorie count..
Answer: to determine the nutritional status of a client. Serum plasma
albumin (A) can help determine nutritional status, but can vary depending
on other health issues with the client. A complete blood count (B) does not
provide a complete view of nutritional status, but is an important tool prior
to surgery. A two week calorie count (D) is not a tool used to determine
nutritional status prior to surgery unless prescribed by a healthcare provider.
◍ Which pt would need more water as they are at risk for dehydration?.
Answer: BREASTFEEDING
◍ POTASSIUM foods.
Answer: soy beans (raw or roasted) avocados, oranges, bananas, dried
, beans, milk, yogurt, salmon
◍ Magnesium deficiency.
Answer: renal disease, starvation
◍ Athletic patient complains with leg cramps due to low calcium, offer....
Answer: broccoli, cheese.
◍ PT who has issues swallowing (dysphagia) will always be the most at risk
for ....
Answer: nutrition deficiency.
◍ stomach B12 (C) are not 3. The practical nurse (PN) is caring for a client
who was recently diagnosed with type 2 diabetes mellitus (DM). What
information is most important for the PN to reinforce with the client about
life- style changes?
A. Daily fingerstick glucose monitoring
B. Regular exercise program.
C. Portion-controlled, heart healthy diet selections.
D. Compliance with oral hypoglycemic medications..
Answer: The priority action of self-management is reinforcing dietary
life-style changes, such as portion- controlled, heart healthy diet selections
(C), to achieve tight blood glucose control and to prevent complications
with DM. (A, B, and D) are important in the management of DM but do not
have the priority of (C).
◍ The practical nurse (PN) is reviewing guidelines to manage stress
incontinence with a female client. Which dietary change should the PN
emphasize that will benefit the client?
A. Omit smoked and salted foods..
B. Limit fluids to less than 2 liters a day.
C. Reduce intake of processed foods.
D. Avoid alcohol and caffeine..
Answer: D. Avoid alcohol and caffeine. Correct Alcohol and caffeine (D)
are both considered diuretics and irritants, which aggravate the bladder and
worsen the client's incontinence, so these liquids should be avoided. (A and
, C) have a higher concentration of sodium and can cause fluid retention but
will not directly affect the bladder. Decreasing fluid intake to less than 2
liters a day (B) can lead to constipation which can make the client's
symptoms more evident.
◍ 1. During a nutrition consultation for elevated cholesterol, the dietician
recommends that the client replace saturated fats with monounsaturated or
polyunsaturated fats. What explanation should the practical nurse reenforce
with the client about this change in fat in the diet?
A. Lowers the amount of low density lipoprotein (LDL) in the blood.
B. Lowers the amount of high density lipoprotein (HDL) in the blood.
C. Contributes to raising cholesterol levels in the blood.
D. Contributes to raising triglycerides levels in the blood..
Answer: A. When saturated fats are replaced with monosaturated or
polyunsaturated fats, there is a reduced risk of coronary artery disease. This
change in diet helps to reduce serum lipids that contribute to fatty plaque
formation by lowering LDL levels in the blood (A), as long as there is a
limited intake of saturated fats. The change in diet does not have a direct
affect on HDL (B). Monosaturated or polyunsaturated fats can also aide in
ridding the body of newly formed cholesterol (C) and triglycerides (D).
◍ Parenteral.
Answer: Where nutrients are delivered into the pt's vein through an IV, so
OUTSIDE the GI tract.
◍ Question asked about the LVN taking waist measurements....
Answer: the nurse can review the results obtained by lvn and provide
teaching and referral
◍ Proteins:.
Answer: 10-35%4 kcal/gFoods: Poultry, Meats, Tofu, Tuna/Salmon, Eggs,
Nuts, Legumes, Dairy
◍ Blood tests that test nutritional status:.
Answer: BMI and ALBUMIN.
