NURS 225 Exam 3 V2 | NURS 225 Nutrition
Proctored Exam | Actual Q&A with
Rationale (NURS225 Exam 3) | West Coast
University
1. A nurse is providing teaching to a client who has a new prescription for warfarin. Which of
the following foods should the nurse instruct the client to consume in consistent amounts?
A. Whole grain bread
B. Citrus fruits
C. Spinach and broccoli
D. Dairy products
Answer: C
Rationale: Warfarin acts by inhibiting the synthesis of vitamin K-dependent clotting
factors. Green leafy vegetables such as spinach and broccoli are high in Vitamin K, which
can antagonize the effects of the medication. The client must maintain a consistent intake of
these foods to ensure the therapeutic level of the anticoagulant remains stable.
2. A nurse is reviewing the laboratory results for a client receiving total parenteral nutrition
(TPN). Which of the following findings should the nurse report to the provider?
A. Sodium 138 mEq/L
B. Glucose 210 mg/dL
,C. Calcium 9.2 mg/dL
D. Prealbumin 22 mg/dL
Answer: B
Rationale: Hyperglycemia is a common complication of TPN due to the high concentration
of dextrose in the solution. A glucose level of 210 mg/dL is significantly elevated and
requires medical intervention, such as adjusting the infusion rate or adding insulin. Regular
monitoring of blood glucose levels is essential for all clients receiving parenteral nutrition
to prevent metabolic instability.
3. A nurse is assessing a client who has iron-deficiency anemia. Which of the following food
choices should the nurse recommend to increase iron absorption?
A. Milk
B. Tea
C. Calcium supplements
D. Orange juice
Answer: D
Rationale: Vitamin C, found in orange juice, significantly enhances the absorption of non-
heme iron from food and supplements. Conversely, milk and tea contain substances like
calcium and tannins that can inhibit iron absorption. The nurse should encourage the client
to pair iron-rich foods with sources of ascorbic acid for optimal recovery from anemia.
,4. A nurse is teaching a client about the DASH diet to manage hypertension. Which of the
following statements by the client indicates an understanding of the teaching?
A. I should eat more red meat to get protein.
B. I will limit my intake of fruits and vegetables.
C. I will choose low-fat dairy products and whole grains.
D. I should use canned vegetables for convenience.
Answer: C
Rationale: The DASH diet emphasizes high intake of fruits, vegetables, and low-fat dairy
while reducing sodium and saturated fat. Choosing whole grains and low-fat dairy aligns
with the goal of lowering blood pressure through electrolyte balance and weight
management. Canned vegetables are often high in sodium and should be avoided unless
labeled as low-sodium or rinsed thoroughly.
5. A client with chronic kidney disease (CKD) is being taught about a renal diet. Which of the
following minerals should the nurse instruct the client to limit?
A. Vitamin C
B. Vitamin D
C. Phosphorus
D. Folic acid
Answer: C
, Rationale: In CKD, the kidneys are unable to effectively excrete phosphorus, leading to
hyperphosphatemia and subsequent bone disease. High-phosphorus foods like dairy and
meat must be restricted to prevent secondary hyperparathyroidism. The nurse should
educate the client on identifying hidden phosphorus in food additives and processed
products.
6. A nurse is caring for a client who is recovering from major surgery. Which of the following
nutrients is most important for tissue repair and wound healing?
A. Fat
B. Carbohydrates
C. Protein
D. Vitamin D
Answer: C
Rationale: Protein is the primary nutrient responsible for building and repairing body
tissues, which is critical during the postoperative phase. Adequate protein intake supports
collagen synthesis and immune function, reducing the risk of wound dehiscence. While
carbohydrates provide energy, they cannot replace the structural role that amino acids play
in the healing process.
7. A nurse is providing dietary teaching for a client who has celiac disease. Which of the
following foods should the nurse tell the client to avoid?
A. Rye
Proctored Exam | Actual Q&A with
Rationale (NURS225 Exam 3) | West Coast
University
1. A nurse is providing teaching to a client who has a new prescription for warfarin. Which of
the following foods should the nurse instruct the client to consume in consistent amounts?
A. Whole grain bread
B. Citrus fruits
C. Spinach and broccoli
D. Dairy products
Answer: C
Rationale: Warfarin acts by inhibiting the synthesis of vitamin K-dependent clotting
factors. Green leafy vegetables such as spinach and broccoli are high in Vitamin K, which
can antagonize the effects of the medication. The client must maintain a consistent intake of
these foods to ensure the therapeutic level of the anticoagulant remains stable.
2. A nurse is reviewing the laboratory results for a client receiving total parenteral nutrition
(TPN). Which of the following findings should the nurse report to the provider?
A. Sodium 138 mEq/L
B. Glucose 210 mg/dL
,C. Calcium 9.2 mg/dL
D. Prealbumin 22 mg/dL
Answer: B
Rationale: Hyperglycemia is a common complication of TPN due to the high concentration
of dextrose in the solution. A glucose level of 210 mg/dL is significantly elevated and
requires medical intervention, such as adjusting the infusion rate or adding insulin. Regular
monitoring of blood glucose levels is essential for all clients receiving parenteral nutrition
to prevent metabolic instability.
3. A nurse is assessing a client who has iron-deficiency anemia. Which of the following food
choices should the nurse recommend to increase iron absorption?
A. Milk
B. Tea
C. Calcium supplements
D. Orange juice
Answer: D
Rationale: Vitamin C, found in orange juice, significantly enhances the absorption of non-
heme iron from food and supplements. Conversely, milk and tea contain substances like
calcium and tannins that can inhibit iron absorption. The nurse should encourage the client
to pair iron-rich foods with sources of ascorbic acid for optimal recovery from anemia.
,4. A nurse is teaching a client about the DASH diet to manage hypertension. Which of the
following statements by the client indicates an understanding of the teaching?
A. I should eat more red meat to get protein.
B. I will limit my intake of fruits and vegetables.
C. I will choose low-fat dairy products and whole grains.
D. I should use canned vegetables for convenience.
Answer: C
Rationale: The DASH diet emphasizes high intake of fruits, vegetables, and low-fat dairy
while reducing sodium and saturated fat. Choosing whole grains and low-fat dairy aligns
with the goal of lowering blood pressure through electrolyte balance and weight
management. Canned vegetables are often high in sodium and should be avoided unless
labeled as low-sodium or rinsed thoroughly.
5. A client with chronic kidney disease (CKD) is being taught about a renal diet. Which of the
following minerals should the nurse instruct the client to limit?
A. Vitamin C
B. Vitamin D
C. Phosphorus
D. Folic acid
Answer: C
, Rationale: In CKD, the kidneys are unable to effectively excrete phosphorus, leading to
hyperphosphatemia and subsequent bone disease. High-phosphorus foods like dairy and
meat must be restricted to prevent secondary hyperparathyroidism. The nurse should
educate the client on identifying hidden phosphorus in food additives and processed
products.
6. A nurse is caring for a client who is recovering from major surgery. Which of the following
nutrients is most important for tissue repair and wound healing?
A. Fat
B. Carbohydrates
C. Protein
D. Vitamin D
Answer: C
Rationale: Protein is the primary nutrient responsible for building and repairing body
tissues, which is critical during the postoperative phase. Adequate protein intake supports
collagen synthesis and immune function, reducing the risk of wound dehiscence. While
carbohydrates provide energy, they cannot replace the structural role that amino acids play
in the healing process.
7. A nurse is providing dietary teaching for a client who has celiac disease. Which of the
following foods should the nurse tell the client to avoid?
A. Rye
