Florida NCLEX Nutrition and Therapeutic Diets Practice Exam
III Updated Exam 2026 WITH Recent Newest Verified And
Well Analyzed Exam Questions (Actual Exam 2026-2027)
Correct Detailed & Verified ANSWERS (100% Accurate
Solutions) ALREADY GRADED A+||NEWEST VERSION Of
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1. A nurse is educating a client with newly diagnosed hypertension about the Dietary
Approaches to Stop Hypertension (DASH) eating plan. Which food selection by the client
indicates correct understanding?
A. Fried chicken with French fries
B. Processed deli meats and cheese
C. Grilled salmon, steamed broccoli, brown rice, and fresh berries
D. Canned soup with saltine crackers
Answer: C. Grilled salmon, steamed broccoli, brown rice, and fresh berries
Rationale: The DASH diet emphasizes fruits, vegetables, whole grains, lean proteins, low-fat
dairy, and foods rich in potassium, magnesium, and calcium while limiting sodium and
saturated fats. Grilled salmon provides lean protein and heart-healthy omega-3 fatty acids,
broccoli supplies potassium and fiber, brown rice is a whole grain, and berries contribute
antioxidants. Fried foods, processed meats, canned soups, and salty crackers are high in
sodium and saturated fat and are not recommended.
2. A client with chronic kidney disease (CKD) is prescribed a low-potassium diet. Which
meal should the nurse recommend?
A. Banana, baked potato, and orange juice
B. Tomato soup with spinach salad
C. Grilled chicken, white rice, green beans, and applesauce
D. Yogurt with dried apricots
Answer: C. Grilled chicken, white rice, green beans, and applesauce
Rationale: Clients with CKD often require potassium restriction to prevent hyperkalemia.
White rice, green beans, applesauce, and grilled chicken are relatively low in potassium.
,Bananas, potatoes, oranges, tomatoes, spinach, yogurt, and dried fruits contain high
amounts of potassium and should be limited.
3. A nurse is caring for a client receiving continuous enteral feedings. Which intervention is
most important to reduce the risk of aspiration?
A. Flush the tube with cold water every hour.
B. Keep the client flat during feedings.
C. Elevate the head of the bed to at least 30–45 degrees.
D. Stop the feeding every 30 minutes.
Answer: C. Elevate the head of the bed to at least 30–45 degrees.
Rationale: Maintaining the head of the bed at 30–45 degrees during continuous enteral
nutrition and for at least 30–60 minutes afterward significantly decreases aspiration risk.
Lying flat increases the chance of regurgitation and aspiration. Routine interruptions of
feeding are unnecessary, and flushing with cold water does not prevent aspiration.
4. Which laboratory value is the best indicator of long-term blood glucose control in a client
with diabetes mellitus?
A. Random blood glucose
B. Fasting blood glucose
C. Serum insulin level
D. Hemoglobin A1C
Answer: D. Hemoglobin A1C
Rationale: Hemoglobin A1C reflects average blood glucose levels over approximately 2–3
months by measuring glucose attached to hemoglobin. It is the preferred indicator for
evaluating long-term diabetes management. Random and fasting glucose levels reflect
only current blood glucose values.
5. A client recovering from surgery requires increased protein intake. Which food is the best
choice?
A. White bread
B. Applesauce
, C. Grilled chicken breast
D. Gelatin dessert
Answer: C. Grilled chicken breast
Rationale: Protein supports tissue repair, collagen formation, immune function, and wound
healing. Lean meats such as chicken breast provide high-quality complete protein. Bread,
applesauce, and gelatin contain relatively little protein and are less effective for supporting
postoperative recovery.
6. Which client is at greatest risk for developing malnutrition?
A. Healthy adolescent athlete
B. Pregnant woman taking prenatal vitamins
C. Older adult with advanced dementia who requires assistance with meals
D. Middle-aged office worker
Answer: C. Older adult with advanced dementia who requires assistance with meals
Rationale: Older adults with dementia frequently experience decreased appetite, inability
to feed themselves, swallowing difficulties, and cognitive impairment that interfere with
adequate nutritional intake. These factors place them at high risk for protein-calorie
malnutrition.
7. A nurse is teaching a client about foods rich in soluble fiber. Which food should the nurse
recommend?
A. White rice
B. Chicken breast
C. Oatmeal
D. Cheddar cheese
Answer: C. Oatmeal
Rationale: Soluble fiber helps reduce cholesterol levels and improve blood glucose control
by slowing glucose absorption. Oatmeal is an excellent source of soluble fiber. White rice is
low in fiber, while chicken and cheese contain virtually no fiber.
8. Which assessment finding suggests dehydration in an older adult?
III Updated Exam 2026 WITH Recent Newest Verified And
Well Analyzed Exam Questions (Actual Exam 2026-2027)
Correct Detailed & Verified ANSWERS (100% Accurate
Solutions) ALREADY GRADED A+||NEWEST VERSION Of
The Exam Guarantee Pass!!
1. A nurse is educating a client with newly diagnosed hypertension about the Dietary
Approaches to Stop Hypertension (DASH) eating plan. Which food selection by the client
indicates correct understanding?
A. Fried chicken with French fries
B. Processed deli meats and cheese
C. Grilled salmon, steamed broccoli, brown rice, and fresh berries
D. Canned soup with saltine crackers
Answer: C. Grilled salmon, steamed broccoli, brown rice, and fresh berries
Rationale: The DASH diet emphasizes fruits, vegetables, whole grains, lean proteins, low-fat
dairy, and foods rich in potassium, magnesium, and calcium while limiting sodium and
saturated fats. Grilled salmon provides lean protein and heart-healthy omega-3 fatty acids,
broccoli supplies potassium and fiber, brown rice is a whole grain, and berries contribute
antioxidants. Fried foods, processed meats, canned soups, and salty crackers are high in
sodium and saturated fat and are not recommended.
2. A client with chronic kidney disease (CKD) is prescribed a low-potassium diet. Which
meal should the nurse recommend?
A. Banana, baked potato, and orange juice
B. Tomato soup with spinach salad
C. Grilled chicken, white rice, green beans, and applesauce
D. Yogurt with dried apricots
Answer: C. Grilled chicken, white rice, green beans, and applesauce
Rationale: Clients with CKD often require potassium restriction to prevent hyperkalemia.
White rice, green beans, applesauce, and grilled chicken are relatively low in potassium.
,Bananas, potatoes, oranges, tomatoes, spinach, yogurt, and dried fruits contain high
amounts of potassium and should be limited.
3. A nurse is caring for a client receiving continuous enteral feedings. Which intervention is
most important to reduce the risk of aspiration?
A. Flush the tube with cold water every hour.
B. Keep the client flat during feedings.
C. Elevate the head of the bed to at least 30–45 degrees.
D. Stop the feeding every 30 minutes.
Answer: C. Elevate the head of the bed to at least 30–45 degrees.
Rationale: Maintaining the head of the bed at 30–45 degrees during continuous enteral
nutrition and for at least 30–60 minutes afterward significantly decreases aspiration risk.
Lying flat increases the chance of regurgitation and aspiration. Routine interruptions of
feeding are unnecessary, and flushing with cold water does not prevent aspiration.
4. Which laboratory value is the best indicator of long-term blood glucose control in a client
with diabetes mellitus?
A. Random blood glucose
B. Fasting blood glucose
C. Serum insulin level
D. Hemoglobin A1C
Answer: D. Hemoglobin A1C
Rationale: Hemoglobin A1C reflects average blood glucose levels over approximately 2–3
months by measuring glucose attached to hemoglobin. It is the preferred indicator for
evaluating long-term diabetes management. Random and fasting glucose levels reflect
only current blood glucose values.
5. A client recovering from surgery requires increased protein intake. Which food is the best
choice?
A. White bread
B. Applesauce
, C. Grilled chicken breast
D. Gelatin dessert
Answer: C. Grilled chicken breast
Rationale: Protein supports tissue repair, collagen formation, immune function, and wound
healing. Lean meats such as chicken breast provide high-quality complete protein. Bread,
applesauce, and gelatin contain relatively little protein and are less effective for supporting
postoperative recovery.
6. Which client is at greatest risk for developing malnutrition?
A. Healthy adolescent athlete
B. Pregnant woman taking prenatal vitamins
C. Older adult with advanced dementia who requires assistance with meals
D. Middle-aged office worker
Answer: C. Older adult with advanced dementia who requires assistance with meals
Rationale: Older adults with dementia frequently experience decreased appetite, inability
to feed themselves, swallowing difficulties, and cognitive impairment that interfere with
adequate nutritional intake. These factors place them at high risk for protein-calorie
malnutrition.
7. A nurse is teaching a client about foods rich in soluble fiber. Which food should the nurse
recommend?
A. White rice
B. Chicken breast
C. Oatmeal
D. Cheddar cheese
Answer: C. Oatmeal
Rationale: Soluble fiber helps reduce cholesterol levels and improve blood glucose control
by slowing glucose absorption. Oatmeal is an excellent source of soluble fiber. White rice is
low in fiber, while chicken and cheese contain virtually no fiber.
8. Which assessment finding suggests dehydration in an older adult?
