HESI Nutrition Practice Exam, HESI Nutrition,
Nutrition Proctored, Nutrition Hesi Prep,
Nutrition 100 QUESTIONS AND ANSWERS +
RATIONILES ALREADY |GRADED A+|LATTEST
2026 NEWWEST EXAM
Section 1: Basic Nutrition & Metabolism (Questions 1-12)
1. A nurse is teaching a patient about carbohydrates. Which statement by the patient
indicates an understanding of complex carbohydrates?
A. "I should avoid all carbohydrates to lose weight."
B. "Whole grains and vegetables are good sources of complex carbohydrates."
C. "Simple sugars are the best source of energy."
D. "All carbohydrates are bad for my health."
Answer: B
Rationale: Complex carbohydrates (B) include starches and fiber found in whole grains,
vegetables, and legumes. They provide sustained energy and are nutrient-dense. Simple sugars
(C) provide quick energy but are less nutritious. Avoiding all carbohydrates (A) is not
recommended.
2. The nurse is teaching a patient about dietary protein. Which food is a complete protein
source?
A. Beans
B. Rice
C. Eggs
D. Nuts
Answer: C
Rationale: Complete proteins (C) contain all essential amino acids. Animal sources (eggs, meat,
fish, dairy) are complete proteins. Beans (A), rice (B), and nuts (D) are incomplete proteins (lack
one or more essential amino acids) but can be combined to form complementary proteins.
1
, 3. A patient asks the nurse about the role of lipids in the diet. The nurse's best response is:
A. "Lipids are not necessary for good health."
B. "Lipids provide essential fatty acids and aid in vitamin absorption."
C. "All fats should be avoided to prevent heart disease."
D. "Lipids are only used for energy storage."
Answer: B
Rationale: Lipids (B) provide essential fatty acids, are a concentrated energy source, and aid in
the absorption of fat-soluble vitamins (A, D, E, K). Unsaturated fats are preferred. Avoiding all
fats (C) is not recommended; healthy fats are necessary.
4. A patient is on a 2,000-calorie diet. The nurse calculates that the patient should consume
approximately how many grams of carbohydrates per day (based on 45-65% of total calories)?
A. 50-100 g
B. 100-150 g
C. 225-325 g
D. 350-400 g
Answer: C
Rationale: Carbohydrates should provide 45-65% of total calories. For a 2,000-calorie diet:
2,000 x 0.45 = 900 calories from carbs; = 225 grams. 2,000 x 0.65 = 1,300 calories; 1,300
/ 4 = 325 grams (C). Each gram of carbohydrate provides 4 calories.
5. The nurse is teaching a patient about dietary fiber. Which is a benefit of soluble fiber?
A. It adds bulk to stool and prevents constipation.
B. It helps lower cholesterol and blood glucose levels.
C. It provides a concentrated source of energy.
D. It is found in meat and dairy products.
Answer: B
Rationale: Soluble fiber (B) dissolves in water and helps lower cholesterol and blood glucose
levels. It is found in oats, beans, and fruits. Insoluble fiber (A) adds bulk to stool and prevents
constipation. Meat and dairy (D) do not contain fiber.
6. A patient is on a low-fat diet. Which food should the nurse recommend?
A. Avocado
B. Salmon
C. Olive oil
D. Skinless chicken breast
Answer: D
Rationale: Skinless chicken breast (D) is a lean protein source and is low in fat. Avocado (A),
2
, salmon (B), and olive oil (C) are sources of healthy fats but are not "low-fat." The patient should
limit saturated and trans fats.
7. The nurse is teaching a patient about the glycemic index. Which carbohydrate would have
the highest glycemic index?
A. Oatmeal
B. White bread
C. Lentils
D. Apple
Answer: B
Rationale: White bread (B) has a high glycemic index (GI) because it is rapidly digested and
causes a rapid spike in blood glucose. Oatmeal (A), lentils (C), and apples (D) have a lower GI.
Low-GI foods are preferred for blood glucose control.
8. A patient asks the nurse how many calories are provided by 1 gram of fat. The nurse
correctly responds:
A. 4 calories
B. 7 calories
C. 9 calories
D. 10 calories
Answer: C
Rationale: Carbohydrates and protein provide 4 calories per gram (A). Fat provides 9 calories
per gram (C). Alcohol provides 7 calories per gram (B). This knowledge is important for dietary
planning.
9. The nurse is assessing a patient's dietary intake. Which food provides the most bioavailable
iron?
A. Spinach
B. Red meat
C. Beans
D. Fortified cereals
Answer: B
Rationale: Heme iron (B) from animal sources (red meat, poultry, fish) is more bioavailable
(absorbed more easily) than non-heme iron from plant sources (spinach, beans) (A, C). Fortified
cereals (D) are a good source but less bioavailable. Vitamin C enhances iron absorption.
10. A patient is on a low-sodium diet. Which food should the nurse advise the patient to
avoid?
A. Fresh vegetables
3
Nutrition Proctored, Nutrition Hesi Prep,
Nutrition 100 QUESTIONS AND ANSWERS +
RATIONILES ALREADY |GRADED A+|LATTEST
2026 NEWWEST EXAM
Section 1: Basic Nutrition & Metabolism (Questions 1-12)
1. A nurse is teaching a patient about carbohydrates. Which statement by the patient
indicates an understanding of complex carbohydrates?
A. "I should avoid all carbohydrates to lose weight."
B. "Whole grains and vegetables are good sources of complex carbohydrates."
C. "Simple sugars are the best source of energy."
D. "All carbohydrates are bad for my health."
Answer: B
Rationale: Complex carbohydrates (B) include starches and fiber found in whole grains,
vegetables, and legumes. They provide sustained energy and are nutrient-dense. Simple sugars
(C) provide quick energy but are less nutritious. Avoiding all carbohydrates (A) is not
recommended.
2. The nurse is teaching a patient about dietary protein. Which food is a complete protein
source?
A. Beans
B. Rice
C. Eggs
D. Nuts
Answer: C
Rationale: Complete proteins (C) contain all essential amino acids. Animal sources (eggs, meat,
fish, dairy) are complete proteins. Beans (A), rice (B), and nuts (D) are incomplete proteins (lack
one or more essential amino acids) but can be combined to form complementary proteins.
1
, 3. A patient asks the nurse about the role of lipids in the diet. The nurse's best response is:
A. "Lipids are not necessary for good health."
B. "Lipids provide essential fatty acids and aid in vitamin absorption."
C. "All fats should be avoided to prevent heart disease."
D. "Lipids are only used for energy storage."
Answer: B
Rationale: Lipids (B) provide essential fatty acids, are a concentrated energy source, and aid in
the absorption of fat-soluble vitamins (A, D, E, K). Unsaturated fats are preferred. Avoiding all
fats (C) is not recommended; healthy fats are necessary.
4. A patient is on a 2,000-calorie diet. The nurse calculates that the patient should consume
approximately how many grams of carbohydrates per day (based on 45-65% of total calories)?
A. 50-100 g
B. 100-150 g
C. 225-325 g
D. 350-400 g
Answer: C
Rationale: Carbohydrates should provide 45-65% of total calories. For a 2,000-calorie diet:
2,000 x 0.45 = 900 calories from carbs; = 225 grams. 2,000 x 0.65 = 1,300 calories; 1,300
/ 4 = 325 grams (C). Each gram of carbohydrate provides 4 calories.
5. The nurse is teaching a patient about dietary fiber. Which is a benefit of soluble fiber?
A. It adds bulk to stool and prevents constipation.
B. It helps lower cholesterol and blood glucose levels.
C. It provides a concentrated source of energy.
D. It is found in meat and dairy products.
Answer: B
Rationale: Soluble fiber (B) dissolves in water and helps lower cholesterol and blood glucose
levels. It is found in oats, beans, and fruits. Insoluble fiber (A) adds bulk to stool and prevents
constipation. Meat and dairy (D) do not contain fiber.
6. A patient is on a low-fat diet. Which food should the nurse recommend?
A. Avocado
B. Salmon
C. Olive oil
D. Skinless chicken breast
Answer: D
Rationale: Skinless chicken breast (D) is a lean protein source and is low in fat. Avocado (A),
2
, salmon (B), and olive oil (C) are sources of healthy fats but are not "low-fat." The patient should
limit saturated and trans fats.
7. The nurse is teaching a patient about the glycemic index. Which carbohydrate would have
the highest glycemic index?
A. Oatmeal
B. White bread
C. Lentils
D. Apple
Answer: B
Rationale: White bread (B) has a high glycemic index (GI) because it is rapidly digested and
causes a rapid spike in blood glucose. Oatmeal (A), lentils (C), and apples (D) have a lower GI.
Low-GI foods are preferred for blood glucose control.
8. A patient asks the nurse how many calories are provided by 1 gram of fat. The nurse
correctly responds:
A. 4 calories
B. 7 calories
C. 9 calories
D. 10 calories
Answer: C
Rationale: Carbohydrates and protein provide 4 calories per gram (A). Fat provides 9 calories
per gram (C). Alcohol provides 7 calories per gram (B). This knowledge is important for dietary
planning.
9. The nurse is assessing a patient's dietary intake. Which food provides the most bioavailable
iron?
A. Spinach
B. Red meat
C. Beans
D. Fortified cereals
Answer: B
Rationale: Heme iron (B) from animal sources (red meat, poultry, fish) is more bioavailable
(absorbed more easily) than non-heme iron from plant sources (spinach, beans) (A, C). Fortified
cereals (D) are a good source but less bioavailable. Vitamin C enhances iron absorption.
10. A patient is on a low-sodium diet. Which food should the nurse advise the patient to
avoid?
A. Fresh vegetables
3
