HESI NUTRITION ACTUAL EXAM | 140
QUESTIONS AND CORRECT DETAILED
ANSWERS WITH RATIONALES | RATED
A GRADE
QUESTION 1
While a nurse is teaching a client with diabetes about food choices, the client
states, "I do not like broccoli." Which food should the nurse suggest as a substitute
for broccoli?
A. Green beans
B. Peas
C. Corn
D. Mashed potatoes
Correct Answer: A. Green beans
Rationale: According to exchange lists for meal planning, green beans and
broccoli are equivalent vegetable substitutes. Peas are a starch and are not an
equivalent vegetable substitute for broccoli. Corn is a starch and is not an
equivalent vegetable substitute for broccoli. Mashed potatoes are a starch and are
not an equivalent vegetable substitute for broccoli.
QUESTION 2
A nurse is planning an evening snack for a child receiving NPH insulin. What is
the reason for this nursing action?
A. Nourishment counteracts late insulin activity
B. It encourages the child to eat more calories
C. It prevents early morning hyperglycemia
D. It provides simple carbohydrates for immediate energy
Correct Answer: A. Nourishment counteracts late insulin activity
,Rationale: A bedtime snack is needed for the evening. NPH insulin is
intermediate-acting insulin, which peaks 4 to 12 hours later and lasts for 18 to 24
hours. Protein and carbohydrate ingestion before sleep prevents hypoglycemia
during the night when the NPH is still active. The snack is important for diet-
insulin balance during the night, not encouragement. There are no data to indicate
that extra calories are needed; a bedtime snack is routinely provided to help cover
intermediate-acting insulin during sleep. The snack must contain mainly protein-
rich foods, not simple carbohydrates, to help cover the intermediate-acting insulin
during sleep.
QUESTION 3
A client with diabetes asks the nurse about sugar-free products. Which information
is most important for the nurse to include in the teaching?
A. Sugar-free products contain no carbohydrates
B. Sugar-free products may contain other carbohydrates that affect blood glucose
C. Sugar-free products are calorie-free
D. Sugar-free products can be eaten in unlimited quantities
Correct Answer: B. Sugar-free products may contain other carbohydrates
that affect blood glucose
Rationale: Sugar-free products may still contain carbohydrates from other sources
(e.g., sugar alcohols, starches) that can affect blood glucose levels. Clients with
diabetes must read labels carefully and count total carbohydrates, not just sugar
content.
QUESTION 4
A client with type 2 diabetes is learning about carbohydrate counting. Which food
contains approximately 15 grams of carbohydrate?
A. One slice of bread
B. One cup of cooked vegetables
C. Three ounces of meat
D. One tablespoon of oil
Correct Answer: A. One slice of bread
,Rationale: One serving of carbohydrate (15 grams) is found in one slice of bread,
one small fruit, ½ cup of cooked cereal, or ⅓ cup of cooked rice/pasta. Meat and
fats contain negligible carbohydrates.
QUESTION 5
A client with diabetes is experiencing hypoglycemia. Which food should the nurse
provide first?
A. Orange juice
B. Peanut butter crackers
C. Cheese and crackers
D. A granola bar
Correct Answer: A. Orange juice
Rationale: For hypoglycemia, the client needs a rapidly absorbed simple sugar.
Orange juice contains glucose that is quickly absorbed. Peanut butter crackers,
cheese and crackers, and granola bars contain complex carbohydrates and fats that
are absorbed more slowly and are appropriate for follow-up but not first-line
treatment.
QUESTION 6
What is the glycemic index used for in diabetes management?
A. To measure the amount of sugar in food
B. To rank foods based on how they affect blood glucose levels
C. To determine the calorie content of food
D. To measure the fat content of food
Correct Answer: B. To rank foods based on how they affect blood glucose
levels
Rationale: The glycemic index ranks foods based on how quickly they raise blood
glucose levels. Foods with a high glycemic index cause rapid spikes, while low
glycemic index foods cause slower, more gradual increases.
, QUESTION 7
A client with diabetes is being treated for a wound infection. The nurse should
anticipate that the client's insulin requirements may:
A. Increase due to stress and infection
B. Decrease due to increased activity
C. Remain unchanged
D. Decrease due to decreased appetite
Correct Answer: A. Increase due to stress and infection
Rationale: Stress, infection, and illness cause the release of stress hormones
(cortisol, epinephrine) that increase blood glucose levels, often requiring increased
insulin doses.
QUESTION 8
What is the primary carbohydrate counting recommendation for a client with type
1 diabetes?
A. Consistent carbohydrate intake at each meal
B. Carbohydrate intake only at breakfast
C. Carbohydrate intake based on activity level only
D. No carbohydrate restrictions
Correct Answer: A. Consistent carbohydrate intake at each meal
Rationale: Consistent carbohydrate intake at each meal helps match insulin doses
and maintain stable blood glucose levels in clients with type 1 diabetes.
QUESTION 9
A client with diabetes asks about alcohol consumption. Which teaching is correct?
A. Alcohol is calorie-free and can be consumed freely
B. Alcohol can cause hypoglycemia and should be consumed with food
C. Alcohol has no effect on blood glucose
D. Alcohol is prohibited for all clients with diabetes
QUESTIONS AND CORRECT DETAILED
ANSWERS WITH RATIONALES | RATED
A GRADE
QUESTION 1
While a nurse is teaching a client with diabetes about food choices, the client
states, "I do not like broccoli." Which food should the nurse suggest as a substitute
for broccoli?
A. Green beans
B. Peas
C. Corn
D. Mashed potatoes
Correct Answer: A. Green beans
Rationale: According to exchange lists for meal planning, green beans and
broccoli are equivalent vegetable substitutes. Peas are a starch and are not an
equivalent vegetable substitute for broccoli. Corn is a starch and is not an
equivalent vegetable substitute for broccoli. Mashed potatoes are a starch and are
not an equivalent vegetable substitute for broccoli.
QUESTION 2
A nurse is planning an evening snack for a child receiving NPH insulin. What is
the reason for this nursing action?
A. Nourishment counteracts late insulin activity
B. It encourages the child to eat more calories
C. It prevents early morning hyperglycemia
D. It provides simple carbohydrates for immediate energy
Correct Answer: A. Nourishment counteracts late insulin activity
,Rationale: A bedtime snack is needed for the evening. NPH insulin is
intermediate-acting insulin, which peaks 4 to 12 hours later and lasts for 18 to 24
hours. Protein and carbohydrate ingestion before sleep prevents hypoglycemia
during the night when the NPH is still active. The snack is important for diet-
insulin balance during the night, not encouragement. There are no data to indicate
that extra calories are needed; a bedtime snack is routinely provided to help cover
intermediate-acting insulin during sleep. The snack must contain mainly protein-
rich foods, not simple carbohydrates, to help cover the intermediate-acting insulin
during sleep.
QUESTION 3
A client with diabetes asks the nurse about sugar-free products. Which information
is most important for the nurse to include in the teaching?
A. Sugar-free products contain no carbohydrates
B. Sugar-free products may contain other carbohydrates that affect blood glucose
C. Sugar-free products are calorie-free
D. Sugar-free products can be eaten in unlimited quantities
Correct Answer: B. Sugar-free products may contain other carbohydrates
that affect blood glucose
Rationale: Sugar-free products may still contain carbohydrates from other sources
(e.g., sugar alcohols, starches) that can affect blood glucose levels. Clients with
diabetes must read labels carefully and count total carbohydrates, not just sugar
content.
QUESTION 4
A client with type 2 diabetes is learning about carbohydrate counting. Which food
contains approximately 15 grams of carbohydrate?
A. One slice of bread
B. One cup of cooked vegetables
C. Three ounces of meat
D. One tablespoon of oil
Correct Answer: A. One slice of bread
,Rationale: One serving of carbohydrate (15 grams) is found in one slice of bread,
one small fruit, ½ cup of cooked cereal, or ⅓ cup of cooked rice/pasta. Meat and
fats contain negligible carbohydrates.
QUESTION 5
A client with diabetes is experiencing hypoglycemia. Which food should the nurse
provide first?
A. Orange juice
B. Peanut butter crackers
C. Cheese and crackers
D. A granola bar
Correct Answer: A. Orange juice
Rationale: For hypoglycemia, the client needs a rapidly absorbed simple sugar.
Orange juice contains glucose that is quickly absorbed. Peanut butter crackers,
cheese and crackers, and granola bars contain complex carbohydrates and fats that
are absorbed more slowly and are appropriate for follow-up but not first-line
treatment.
QUESTION 6
What is the glycemic index used for in diabetes management?
A. To measure the amount of sugar in food
B. To rank foods based on how they affect blood glucose levels
C. To determine the calorie content of food
D. To measure the fat content of food
Correct Answer: B. To rank foods based on how they affect blood glucose
levels
Rationale: The glycemic index ranks foods based on how quickly they raise blood
glucose levels. Foods with a high glycemic index cause rapid spikes, while low
glycemic index foods cause slower, more gradual increases.
, QUESTION 7
A client with diabetes is being treated for a wound infection. The nurse should
anticipate that the client's insulin requirements may:
A. Increase due to stress and infection
B. Decrease due to increased activity
C. Remain unchanged
D. Decrease due to decreased appetite
Correct Answer: A. Increase due to stress and infection
Rationale: Stress, infection, and illness cause the release of stress hormones
(cortisol, epinephrine) that increase blood glucose levels, often requiring increased
insulin doses.
QUESTION 8
What is the primary carbohydrate counting recommendation for a client with type
1 diabetes?
A. Consistent carbohydrate intake at each meal
B. Carbohydrate intake only at breakfast
C. Carbohydrate intake based on activity level only
D. No carbohydrate restrictions
Correct Answer: A. Consistent carbohydrate intake at each meal
Rationale: Consistent carbohydrate intake at each meal helps match insulin doses
and maintain stable blood glucose levels in clients with type 1 diabetes.
QUESTION 9
A client with diabetes asks about alcohol consumption. Which teaching is correct?
A. Alcohol is calorie-free and can be consumed freely
B. Alcohol can cause hypoglycemia and should be consumed with food
C. Alcohol has no effect on blood glucose
D. Alcohol is prohibited for all clients with diabetes
