NUR 1172/NUR1172 Exam 2 V2 |
Nutritional Principles in Nursing Q&A with
Rationale | Rasmussen University
1. A nurse is providing dietary instructions to a client who has been diagnosed with
Gastroesophageal Reflux Disease (GERD). Which of the following recommendations should
the nurse include?
A. Consume large meals to minimize the number of reflux episodes
B. Drink peppermint tea after dinner to soothe the stomach
C. Lie flat for 30 minutes after each meal
D. Avoid eating within 3 hours of bedtime
Answer: D
Rationale: Eating close to bedtime increases the risk of gastric contents refluxing into the
esophagus while lying down. Patients should also avoid triggers like caffeine, chocolate,
and peppermint which relax the lower esophageal sphincter. Remaining upright for at least
2 hours after meals helps utilize gravity to keep food in the stomach.
2. A client with diverticulosis is being discharged from the hospital. Which dietary selection
indicates that the client understands the maintenance phase of the diet?
A. Whole grain crackers and fresh pears
B. Steamed white rice and baked chicken
,C. White bread and canned fruit
D. Tomato soup and low-fat yogurt
Answer: A
Rationale: For diverticulosis, a high-fiber diet is required to prevent constipation and
reduce pressure in the colon. Whole grains and fresh fruits with skins are excellent sources
of insoluble fiber. This contrasts with the treatment for acute diverticulitis, which requires
a low-fiber or clear liquid diet to allow the bowel to rest.
3. A nurse is educating a client with Type 2 Diabetes Mellitus about the Glycemic Index.
Which statement by the client shows a correct understanding?
A. High glycemic index foods raise blood sugar more slowly
B. The glycemic index of a food is the same regardless of how it is cooked
C. Steak has a higher glycemic index than a baked potato
D. I should choose foods with a lower glycemic index to help manage my blood glucose
Answer: D
Rationale: Low glycemic index foods are digested and absorbed more slowly, leading to a
gradual rise in blood glucose levels. This helps in maintaining stable blood sugar levels and
improving insulin sensitivity over time. Preparation methods and fiber content can
significantly alter the glycemic index of specific foods.
, 4. A patient suffering from Dumping Syndrome following a gastric bypass surgery should
follow which nutritional guideline?
A. Consume small, frequent meals high in protein and fat
B. Eat high-carbohydrate snacks between meals
C. Drink at least 8 ounces of water with every meal
D. Ensure meals are very hot or very cold to stimulate digestion
Answer: A
Rationale: Dumping syndrome occurs when food moves too rapidly from the stomach into
the small intestine. Protein and fat take longer to digest, which helps slow down gastric
emptying and prevents the rapid shift of fluids. Clients should avoid drinking liquids with
meals and limit simple sugars to reduce the osmotic effect.
5. The nurse is caring for a client with Chronic Kidney Disease (CKD) who is not yet on dialysis.
The nurse should expect to limit which of the following nutrients in the diet?
A. Calcium
B. Vitamin C
C. Protein
D. Complex Carbohydrates
Answer: C
Nutritional Principles in Nursing Q&A with
Rationale | Rasmussen University
1. A nurse is providing dietary instructions to a client who has been diagnosed with
Gastroesophageal Reflux Disease (GERD). Which of the following recommendations should
the nurse include?
A. Consume large meals to minimize the number of reflux episodes
B. Drink peppermint tea after dinner to soothe the stomach
C. Lie flat for 30 minutes after each meal
D. Avoid eating within 3 hours of bedtime
Answer: D
Rationale: Eating close to bedtime increases the risk of gastric contents refluxing into the
esophagus while lying down. Patients should also avoid triggers like caffeine, chocolate,
and peppermint which relax the lower esophageal sphincter. Remaining upright for at least
2 hours after meals helps utilize gravity to keep food in the stomach.
2. A client with diverticulosis is being discharged from the hospital. Which dietary selection
indicates that the client understands the maintenance phase of the diet?
A. Whole grain crackers and fresh pears
B. Steamed white rice and baked chicken
,C. White bread and canned fruit
D. Tomato soup and low-fat yogurt
Answer: A
Rationale: For diverticulosis, a high-fiber diet is required to prevent constipation and
reduce pressure in the colon. Whole grains and fresh fruits with skins are excellent sources
of insoluble fiber. This contrasts with the treatment for acute diverticulitis, which requires
a low-fiber or clear liquid diet to allow the bowel to rest.
3. A nurse is educating a client with Type 2 Diabetes Mellitus about the Glycemic Index.
Which statement by the client shows a correct understanding?
A. High glycemic index foods raise blood sugar more slowly
B. The glycemic index of a food is the same regardless of how it is cooked
C. Steak has a higher glycemic index than a baked potato
D. I should choose foods with a lower glycemic index to help manage my blood glucose
Answer: D
Rationale: Low glycemic index foods are digested and absorbed more slowly, leading to a
gradual rise in blood glucose levels. This helps in maintaining stable blood sugar levels and
improving insulin sensitivity over time. Preparation methods and fiber content can
significantly alter the glycemic index of specific foods.
, 4. A patient suffering from Dumping Syndrome following a gastric bypass surgery should
follow which nutritional guideline?
A. Consume small, frequent meals high in protein and fat
B. Eat high-carbohydrate snacks between meals
C. Drink at least 8 ounces of water with every meal
D. Ensure meals are very hot or very cold to stimulate digestion
Answer: A
Rationale: Dumping syndrome occurs when food moves too rapidly from the stomach into
the small intestine. Protein and fat take longer to digest, which helps slow down gastric
emptying and prevents the rapid shift of fluids. Clients should avoid drinking liquids with
meals and limit simple sugars to reduce the osmotic effect.
5. The nurse is caring for a client with Chronic Kidney Disease (CKD) who is not yet on dialysis.
The nurse should expect to limit which of the following nutrients in the diet?
A. Calcium
B. Vitamin C
C. Protein
D. Complex Carbohydrates
Answer: C
