Altered Nutrition
1. What is the primary indicator of malnutrition in a patient?
o A) Weight gain
o B) Increased appetite
o C) Unintentional weight loss
o D) Normal lab values
2. Which laboratory test is most indicative of protein malnutrition?
o A) Hemoglobin
o B) Albumin
o C) Blood glucose
o D) Creatinine
3. What is the best method to assess a patient’s recent dietary intake?
o A) Asking the patient to describe their meals
o B) Performing a 24-hour dietary recall
o C) Checking the patient’s BMI
o D) Reviewing the patient’s weight history
4. Which symptom suggests a patient may be experiencing difficulty swallowing
(dysphagia)?
o A) Persistent cough after eating
o B) Increased thirst
o C) Constipation
o D) Frequent urination
5. What is the first nursing intervention for a patient showing signs of dehydration due
to inadequate fluid intake?
o A) Start an IV line for fluids
o B) Offer oral rehydration solutions
o C) Encourage the patient to drink more water
o D) Monitor the patient's urine output
6. What is the primary goal when managing a patient with altered nutrition?
A. To increase the patient’s calorie intake regardless of food choices
B. To determine the underlying cause of nutritional deficiencies and address it
C. To administer nutritional supplements only
D. To restrict fluid intake to prevent complications
Answer: B. To determine the underlying cause of nutritional deficiencies and address it
7. Which of the following dietary changes might a patient with dysphagia (difficulty
swallowing) need?
A. Increase high-fiber foods
B. Consume soft or pureed foods
C. Avoid all liquids
D. Increase raw fruits and vegetables
, Answer: B. Consume soft or pureed foods
8. How should a nurse assess a patient’s hydration status?
A. By measuring the patient’s body mass index (BMI)
B. By asking about recent weight changes and monitoring urine output
C. By evaluating the patient’s blood pressure alone
D. By checking the patient’s skin turgor only
Answer: B. By asking about recent weight changes and monitoring urine
output
9. Which of the following is an appropriate intervention for a patient with altered
nutrition who has difficulty chewing?
A. Recommend a diet high in whole grains
B. Suggest using a food processor to create smooth textures
C. Encourage eating large, tough cuts of meat
D. Increase intake of high-fiber foods
Answer: B. Suggest using a food processor to create smooth textures
Gastrointestinal Function
1. What is a common symptom of gastroesophageal reflux disease (GERD)?
o A) Diarrhea
o B) Abdominal cramping
o C) Heartburn
o D) Constipation
Answer: C) Heartburn
2. Which of the following is a critical sign of gastrointestinal bleeding?
o A) Loose stools
o B) Black, tarry stools
o C) Abdominal bloating
o D) Increased appetite
Answer: B) Black, tarry stools
3. What is an appropriate nursing intervention for a patient with nausea and
vomiting?
o A) Encouraging high-fat foods
o B) Providing small, frequent meals
, o C) Restricting all fluids
o D) Increasing physical activity
Answer: B) Providing small, frequent meals
4. When assessing a patient’s bowel movements, what change might indicate a
gastrointestinal issue?
o A) Consistent stool color and consistency
o B) Decreased frequency of bowel movements
o C) Regular bowel movements without discomfort
o
5. When assessing a patient with abdominal pain, what is the most critical aspect to
evaluate?
A. The patient's dietary preferences
B. The onset, location, and characteristics of the pain
C. The frequency of bowel movements
D. The patient's sleep patterns
Answer: B. The onset, location, and characteristics of the pain
6. Which of the following would you include in the care plan for a patient with
frequent nausea and vomiting?
A. Encourage the patient to eat large, heavy meals
B. Provide small, frequent meals that are bland and easy to digest
C. Advise the patient to lie flat after eating
D. Recommend a diet high in fats and oils
Answer: B. Provide small, frequent meals that are bland and easy to digest
7. What should be monitored in a patient receiving enteral feeding to ensure proper
gastrointestinal function?
A. The patient's heart rate and blood pressure
B. The patient’s fluid intake and output balance
C. The patient's respiratory rate
D. The frequency of physical exercise
Answer: B. The patient’s fluid intake and output balance
8. What is a common complication of prolonged diarrhea?
A. Hypertension
B. Dehydration and electrolyte imbalances
C. Increased blood glucose levels
1. What is the primary indicator of malnutrition in a patient?
o A) Weight gain
o B) Increased appetite
o C) Unintentional weight loss
o D) Normal lab values
2. Which laboratory test is most indicative of protein malnutrition?
o A) Hemoglobin
o B) Albumin
o C) Blood glucose
o D) Creatinine
3. What is the best method to assess a patient’s recent dietary intake?
o A) Asking the patient to describe their meals
o B) Performing a 24-hour dietary recall
o C) Checking the patient’s BMI
o D) Reviewing the patient’s weight history
4. Which symptom suggests a patient may be experiencing difficulty swallowing
(dysphagia)?
o A) Persistent cough after eating
o B) Increased thirst
o C) Constipation
o D) Frequent urination
5. What is the first nursing intervention for a patient showing signs of dehydration due
to inadequate fluid intake?
o A) Start an IV line for fluids
o B) Offer oral rehydration solutions
o C) Encourage the patient to drink more water
o D) Monitor the patient's urine output
6. What is the primary goal when managing a patient with altered nutrition?
A. To increase the patient’s calorie intake regardless of food choices
B. To determine the underlying cause of nutritional deficiencies and address it
C. To administer nutritional supplements only
D. To restrict fluid intake to prevent complications
Answer: B. To determine the underlying cause of nutritional deficiencies and address it
7. Which of the following dietary changes might a patient with dysphagia (difficulty
swallowing) need?
A. Increase high-fiber foods
B. Consume soft or pureed foods
C. Avoid all liquids
D. Increase raw fruits and vegetables
, Answer: B. Consume soft or pureed foods
8. How should a nurse assess a patient’s hydration status?
A. By measuring the patient’s body mass index (BMI)
B. By asking about recent weight changes and monitoring urine output
C. By evaluating the patient’s blood pressure alone
D. By checking the patient’s skin turgor only
Answer: B. By asking about recent weight changes and monitoring urine
output
9. Which of the following is an appropriate intervention for a patient with altered
nutrition who has difficulty chewing?
A. Recommend a diet high in whole grains
B. Suggest using a food processor to create smooth textures
C. Encourage eating large, tough cuts of meat
D. Increase intake of high-fiber foods
Answer: B. Suggest using a food processor to create smooth textures
Gastrointestinal Function
1. What is a common symptom of gastroesophageal reflux disease (GERD)?
o A) Diarrhea
o B) Abdominal cramping
o C) Heartburn
o D) Constipation
Answer: C) Heartburn
2. Which of the following is a critical sign of gastrointestinal bleeding?
o A) Loose stools
o B) Black, tarry stools
o C) Abdominal bloating
o D) Increased appetite
Answer: B) Black, tarry stools
3. What is an appropriate nursing intervention for a patient with nausea and
vomiting?
o A) Encouraging high-fat foods
o B) Providing small, frequent meals
, o C) Restricting all fluids
o D) Increasing physical activity
Answer: B) Providing small, frequent meals
4. When assessing a patient’s bowel movements, what change might indicate a
gastrointestinal issue?
o A) Consistent stool color and consistency
o B) Decreased frequency of bowel movements
o C) Regular bowel movements without discomfort
o
5. When assessing a patient with abdominal pain, what is the most critical aspect to
evaluate?
A. The patient's dietary preferences
B. The onset, location, and characteristics of the pain
C. The frequency of bowel movements
D. The patient's sleep patterns
Answer: B. The onset, location, and characteristics of the pain
6. Which of the following would you include in the care plan for a patient with
frequent nausea and vomiting?
A. Encourage the patient to eat large, heavy meals
B. Provide small, frequent meals that are bland and easy to digest
C. Advise the patient to lie flat after eating
D. Recommend a diet high in fats and oils
Answer: B. Provide small, frequent meals that are bland and easy to digest
7. What should be monitored in a patient receiving enteral feeding to ensure proper
gastrointestinal function?
A. The patient's heart rate and blood pressure
B. The patient’s fluid intake and output balance
C. The patient's respiratory rate
D. The frequency of physical exercise
Answer: B. The patient’s fluid intake and output balance
8. What is a common complication of prolonged diarrhea?
A. Hypertension
B. Dehydration and electrolyte imbalances
C. Increased blood glucose levels
