NR228/NR 228 Exam 3 V1 | Nutrition, Health &
Wellness Q&A with Rationale | Chamberlain
University
1. A nurse is providing dietary teaching to a client with chronic kidney disease (CKD) who is
not yet on dialysis. Which of the following nutrients should the nurse instruct the client to
limit?
A. Phosphorus
B. Monounsaturated fats
C. Complex carbohydrates
D. Vitamin C
Correct Answer: A
Explanation: In chronic kidney disease, the kidneys are unable to effectively excrete
phosphorus, leading to elevated levels in the blood. High phosphorus levels can cause
calcium to be leached from the bones, increasing the risk of fractures. Therefore, limiting
high-phosphorus foods like dairy and processed meats is essential for managing CKD
progression.
2. Which dietary recommendation is most appropriate for a client experiencing acute
dumping syndrome following a gastrectomy?
A. Drink 240 mL of water with each meal.
B. Consume high-fiber, low-protein meals.
,C. Include concentrated sweets to provide energy.
D. Eat small, frequent meals and lie down after eating.
Correct Answer: D
Explanation: Eating small, frequent meals helps prevent the rapid emptying of food into
the small intestine, which characterizes dumping syndrome. Lying down for 30 minutes
after meals can slow the movement of food through the digestive tract. Clients should also
be advised to consume liquids between meals rather than during meals to reduce the
volume in the stomach.
3. A client with Type 1 Diabetes Mellitus is learning about carbohydrate counting. How many
grams of carbohydrates are typically considered one ‘carb choice’ or serving?
A. 15 grams
B. 5 grams
C. 30 grams
D. 45 grams
Correct Answer: A
Explanation: One carbohydrate serving or ‘carb choice’ is standardized at 15 grams of
carbohydrates. This system allows clients to maintain flexibility in their diet while keeping
blood glucose levels stable. Educating the client on reading food labels is crucial for
accurately counting these servings throughout the day.
, 4. A nurse is teaching a community class about the DASH (Dietary Approaches to Stop
Hypertension) diet. Which food should be emphasized as a primary component of this diet?
A. Fruits, vegetables, and low-fat dairy
B. Red meats and full-fat dairy
C. Canned soups and processed snacks
D. Tropical oils like coconut oil
Correct Answer: A
Explanation: The DASH diet is specifically designed to lower blood pressure by
emphasizing foods rich in potassium, calcium, and magnesium. These minerals help
regulate blood pressure by counteracting the effects of sodium and promoting vasodilation.
A successful DASH plan focuses on whole grains, poultry, fish, and nuts while severely
limiting sodium and saturated fats.
5. When caring for a client receiving total parenteral nutrition (TPN), which laboratory value
is the priority for the nurse to monitor?
A. Serum sodium
B. Hemoglobin
C. Serum calcium
D. Blood glucose
Correct Answer: D
Wellness Q&A with Rationale | Chamberlain
University
1. A nurse is providing dietary teaching to a client with chronic kidney disease (CKD) who is
not yet on dialysis. Which of the following nutrients should the nurse instruct the client to
limit?
A. Phosphorus
B. Monounsaturated fats
C. Complex carbohydrates
D. Vitamin C
Correct Answer: A
Explanation: In chronic kidney disease, the kidneys are unable to effectively excrete
phosphorus, leading to elevated levels in the blood. High phosphorus levels can cause
calcium to be leached from the bones, increasing the risk of fractures. Therefore, limiting
high-phosphorus foods like dairy and processed meats is essential for managing CKD
progression.
2. Which dietary recommendation is most appropriate for a client experiencing acute
dumping syndrome following a gastrectomy?
A. Drink 240 mL of water with each meal.
B. Consume high-fiber, low-protein meals.
,C. Include concentrated sweets to provide energy.
D. Eat small, frequent meals and lie down after eating.
Correct Answer: D
Explanation: Eating small, frequent meals helps prevent the rapid emptying of food into
the small intestine, which characterizes dumping syndrome. Lying down for 30 minutes
after meals can slow the movement of food through the digestive tract. Clients should also
be advised to consume liquids between meals rather than during meals to reduce the
volume in the stomach.
3. A client with Type 1 Diabetes Mellitus is learning about carbohydrate counting. How many
grams of carbohydrates are typically considered one ‘carb choice’ or serving?
A. 15 grams
B. 5 grams
C. 30 grams
D. 45 grams
Correct Answer: A
Explanation: One carbohydrate serving or ‘carb choice’ is standardized at 15 grams of
carbohydrates. This system allows clients to maintain flexibility in their diet while keeping
blood glucose levels stable. Educating the client on reading food labels is crucial for
accurately counting these servings throughout the day.
, 4. A nurse is teaching a community class about the DASH (Dietary Approaches to Stop
Hypertension) diet. Which food should be emphasized as a primary component of this diet?
A. Fruits, vegetables, and low-fat dairy
B. Red meats and full-fat dairy
C. Canned soups and processed snacks
D. Tropical oils like coconut oil
Correct Answer: A
Explanation: The DASH diet is specifically designed to lower blood pressure by
emphasizing foods rich in potassium, calcium, and magnesium. These minerals help
regulate blood pressure by counteracting the effects of sodium and promoting vasodilation.
A successful DASH plan focuses on whole grains, poultry, fish, and nuts while severely
limiting sodium and saturated fats.
5. When caring for a client receiving total parenteral nutrition (TPN), which laboratory value
is the priority for the nurse to monitor?
A. Serum sodium
B. Hemoglobin
C. Serum calcium
D. Blood glucose
Correct Answer: D
