NUR 1172/NUR1172 Final Exam V1 |
Nutritional Principles in Nursing Q&A with
Rationale | Rasmussen University
1. A nurse is monitoring a client receiving total parenteral nutrition (TPN). Which of the
following findings should the nurse identify as a complication of TPN?
A. Weight gain of 1 lb per week
B. Bowel sounds 20/min
C. Serum albumin 4.0 g/dL
D. Blood glucose 210 mg/dL
Answer: D
Rationale: Hyperglycemia is a common complication of TPN due to the high concentration
of dextrose in the solution. The nurse must monitor blood glucose levels closely and may
need to administer insulin as prescribed. This finding indicates that the body is not
effectively processing the glucose load provided by the TPN.
2. A patient with chronic kidney disease (CKD) is prescribed a low-protein diet. What is the
primary reason for this restriction?
A. To increase the energy density of the diet
B. To promote faster muscle regeneration
C. To reduce the accumulation of nitrogenous waste
,D. To prevent the development of hypercalcemia
Answer: C
Rationale: In CKD, the kidneys are unable to filter out the byproducts of protein
metabolism effectively. Restricting protein intake helps minimize the production of urea
and other nitrogenous wastes that can build up in the blood. This dietary management is
essential to prevent uremic symptoms and delay the progression of renal failure.
3. A nurse is teaching a client who is taking warfarin. Which of the following foods should the
nurse instruct the client to consume in consistent amounts?
A. Cooked spinach
B. Whole grain bread
C. Orange juice
D. Lean beef
Answer: A
Rationale: Spinach is high in Vitamin K, which is the direct antagonist to the anticoagulant
effects of warfarin. Consuming inconsistent amounts of Vitamin K can cause the client’s INR
levels to fluctuate dangerously. Patients do not need to avoid Vitamin K entirely but must
maintain a steady, consistent daily intake to ensure medication efficacy.
4. Which of the following interventions is most important for a nurse to implement for a
client with dysphagia?
A. Place the client in a side-lying position during meals
, B. Provide thin liquids to facilitate easier swallowing
C. Encourage the client to tilt their head back when swallowing
D. Add a thickening agent to the client’s beverages
Answer: D
Rationale: Thickening agents increase the consistency of liquids, which provides more
control during the swallowing process and prevents aspiration. Thin liquids are more likely
to enter the airway in patients with impaired swallowing mechanics. This intervention is a
standard safety measure for managing dysphagia in the clinical setting.
5. A nurse is educating a client about a heart-healthy diet. Which of the following should be
limited to reduce LDL cholesterol?
A. Saturated fats
B. Monounsaturated fats
C. Complex carbohydrates
D. Soluble fiber
Answer: A
Rationale: Saturated fats, primarily found in animal products and certain tropical oils,
directly contribute to elevated levels of low-density lipoprotein (LDL). Lowering LDL is
critical for reducing the risk of atherosclerosis and coronary heart disease. The nurse
Nutritional Principles in Nursing Q&A with
Rationale | Rasmussen University
1. A nurse is monitoring a client receiving total parenteral nutrition (TPN). Which of the
following findings should the nurse identify as a complication of TPN?
A. Weight gain of 1 lb per week
B. Bowel sounds 20/min
C. Serum albumin 4.0 g/dL
D. Blood glucose 210 mg/dL
Answer: D
Rationale: Hyperglycemia is a common complication of TPN due to the high concentration
of dextrose in the solution. The nurse must monitor blood glucose levels closely and may
need to administer insulin as prescribed. This finding indicates that the body is not
effectively processing the glucose load provided by the TPN.
2. A patient with chronic kidney disease (CKD) is prescribed a low-protein diet. What is the
primary reason for this restriction?
A. To increase the energy density of the diet
B. To promote faster muscle regeneration
C. To reduce the accumulation of nitrogenous waste
,D. To prevent the development of hypercalcemia
Answer: C
Rationale: In CKD, the kidneys are unable to filter out the byproducts of protein
metabolism effectively. Restricting protein intake helps minimize the production of urea
and other nitrogenous wastes that can build up in the blood. This dietary management is
essential to prevent uremic symptoms and delay the progression of renal failure.
3. A nurse is teaching a client who is taking warfarin. Which of the following foods should the
nurse instruct the client to consume in consistent amounts?
A. Cooked spinach
B. Whole grain bread
C. Orange juice
D. Lean beef
Answer: A
Rationale: Spinach is high in Vitamin K, which is the direct antagonist to the anticoagulant
effects of warfarin. Consuming inconsistent amounts of Vitamin K can cause the client’s INR
levels to fluctuate dangerously. Patients do not need to avoid Vitamin K entirely but must
maintain a steady, consistent daily intake to ensure medication efficacy.
4. Which of the following interventions is most important for a nurse to implement for a
client with dysphagia?
A. Place the client in a side-lying position during meals
, B. Provide thin liquids to facilitate easier swallowing
C. Encourage the client to tilt their head back when swallowing
D. Add a thickening agent to the client’s beverages
Answer: D
Rationale: Thickening agents increase the consistency of liquids, which provides more
control during the swallowing process and prevents aspiration. Thin liquids are more likely
to enter the airway in patients with impaired swallowing mechanics. This intervention is a
standard safety measure for managing dysphagia in the clinical setting.
5. A nurse is educating a client about a heart-healthy diet. Which of the following should be
limited to reduce LDL cholesterol?
A. Saturated fats
B. Monounsaturated fats
C. Complex carbohydrates
D. Soluble fiber
Answer: A
Rationale: Saturated fats, primarily found in animal products and certain tropical oils,
directly contribute to elevated levels of low-density lipoprotein (LDL). Lowering LDL is
critical for reducing the risk of atherosclerosis and coronary heart disease. The nurse
