Nutrition Nursing Practice Exam 2026: Questions with
Correct Answers and Rationales
1. A nurse is providing dietary teaching to a client who has a new diagnosis of
gastroesophageal reflux disease. Which of the following foods or beverages should the
nurse recommend to minimize heartburn?
• A. Orange juice
• B. Decaffeinated coffee
• C. Peppermint
• D. Potatoes
Rationale: Potatoes are a low-acid, non-irritating food that is unlikely to trigger reflux
symptoms. Unlike citrus, caffeine, or peppermint, potatoes do not relax the lower esophageal
sphincter or increase gastric acid production.
2. A nurse is preparing to teach a group of clients about vitamins and minerals. The nurse
should include in the teaching that which of the following minerals is necessary for the
transmission of nerve impulses?
• A. Phosphorus
• B. Calcium
• C. Chloride
• D. Zinc
Rationale: Calcium is essential for nerve impulse transmission, as it facilitates the release of
neurotransmitters at synaptic junctions. It also plays a critical role in muscle contraction and
blood clotting.
,3. A nurse is caring for a client who has a body mass index (BMI) of 30. Four weeks after
nutritional counseling, which of the following evaluation findings indicates the plan of
care was followed?
• A. BMI of 25
• B. Weight gain of 1.8 kg
• C. BMI of 33
• D. Weight loss of 2.7 kg
Rationale: A weight loss of 2.7 kg (approximately 6 lbs) over four weeks indicates successful
adherence to a weight reduction plan. A BMI of 30 classifies as obese, and modest weight loss is
a realistic initial goal.
4. A nurse is caring for a client who follows the dietary laws of Orthodox Judaism. Which
of the following meal choices should the nurse request for the client?
• A. Turkey and cheese sandwich
• B. Spaghetti with tomato sauce
• C. Pork chop and applesauce
• D. Scrambled eggs and bacon
Rationale: Spaghetti with tomato sauce contains no meat or dairy combination, and no
prohibited pork or shellfish. Orthodox Jewish dietary laws (kashrut) prohibit mixing meat and
dairy, and pork products are forbidden.
5. A nurse in a long-term care facility is developing strategies to promote increased food
intake for an older adult client. Which of the following interventions should the nurse
implement?
• A. Offer sugar substitutes to increase the client's appetite.
• B. Provide opportunities to eat three large meals per day.
• C. Provide entertainment while the client is eating.
• D. Offer finger foods at mealtime.
Rationale: Finger foods are easier for older adults to manage, especially those with
decreased fine motor skills or appetite. Smaller, manageable portions can increase oral intake
and reduce mealtime frustration.
,6. A nurse is reviewing the dietary intake of a client who has a new diagnosis of iron
deficiency anemia. Which of the following foods should the nurse identify as the best
source of heme iron?
• A. 1 cup cooked lentils
• B. 3 oz roasted chicken liver
• C. 1 cup cooked spinach
• D. 1 cup fortified breakfast cereal
Rationale: Heme iron is found only in animal tissue, and organ meats such as liver are
among the richest sources. Heme iron is absorbed two to three times more efficiently than the
non-heme iron found in lentils, spinach, and fortified cereals.
7. A nurse is caring for a client who reports she is having difficulty losing weight. Which of
the following responses by the nurse is appropriate?
• A. Eat small portions of the high-calorie foods first.
• B. Set a goal and you will be able to attain it.
• C. It is helpful to self-monitor you’re eating.
• D. Taste food while cooking to help curb your appetite.
Rationale: Self-monitoring of food intake helps clients identify eating patterns and triggers,
which is an evidence-based strategy for successful weight loss.
8. A nurse is providing discharge teaching about food choices to a client who has
hypokalemia. Which of the following foods should the nurse identify as the best source of
potassium?
• A. 1 cup grapes
• B. 1 cup shredded lettuce
• C. 1 cup cooked tomatoes
• D. 1 cup apple slices
Rationale: Cooked tomatoes are rich in potassium, providing approximately 400-500 mg
per cup. This is significantly higher than grapes, lettuce, or apple slices.
, 9. A nurse is providing teaching to an obese client who has gestational diabetes and is at
25 weeks of gestation. Which of the following statements made by the client indicates a
need for further teaching?
• A. This does not mean that my baby will have this disease.
• B. This means that I will have diabetes for the rest of my life.
• C. If I feel dizzy, I should drink six ounces of a non-diet soda.
• D. Being obese might be one reason why I developed diabetes.
Rationale: Gestational diabetes typically resolves after delivery, though it increases future
risk of type 2 diabetes. The statement indicating permanent diabetes shows misunderstanding
requiring further teaching.
10. A nurse is planning care for a client who has ascites secondary to liver disease. Which
of the following interventions should the nurse include in the plan of care?
• A. Reduce complex carbohydrates to 30% of total calories.
• B. Restrict protein intake to less than 0.8 g/kg/day.
• C. Decrease daily caloric intake by 20%.
• D. Limit sodium to 2000 mg or less per day.
Rationale: Sodium restriction (2000 mg or less daily) helps reduce fluid retention and
ascites in clients with liver disease. This decreases the workload on the liver and minimizes
edema.
11. A nurse is planning eating strategies with a client who has nausea from equilibrium
imbalance. Which of the following strategies should the nurse recommend?
• A. Encourage the client to eat even if nauseated.
• B. Provide low-fat carbohydrates with meals.
• C. Limit fluid intake between meals.
• D. Serve hot foods at mealtime.
Rationale: Low-fat carbohydrates (such as crackers, rice, or toast) are easily digested and
less likely to trigger nausea. Fatty foods delay gastric emptying and can worsen symptoms.
Correct Answers and Rationales
1. A nurse is providing dietary teaching to a client who has a new diagnosis of
gastroesophageal reflux disease. Which of the following foods or beverages should the
nurse recommend to minimize heartburn?
• A. Orange juice
• B. Decaffeinated coffee
• C. Peppermint
• D. Potatoes
Rationale: Potatoes are a low-acid, non-irritating food that is unlikely to trigger reflux
symptoms. Unlike citrus, caffeine, or peppermint, potatoes do not relax the lower esophageal
sphincter or increase gastric acid production.
2. A nurse is preparing to teach a group of clients about vitamins and minerals. The nurse
should include in the teaching that which of the following minerals is necessary for the
transmission of nerve impulses?
• A. Phosphorus
• B. Calcium
• C. Chloride
• D. Zinc
Rationale: Calcium is essential for nerve impulse transmission, as it facilitates the release of
neurotransmitters at synaptic junctions. It also plays a critical role in muscle contraction and
blood clotting.
,3. A nurse is caring for a client who has a body mass index (BMI) of 30. Four weeks after
nutritional counseling, which of the following evaluation findings indicates the plan of
care was followed?
• A. BMI of 25
• B. Weight gain of 1.8 kg
• C. BMI of 33
• D. Weight loss of 2.7 kg
Rationale: A weight loss of 2.7 kg (approximately 6 lbs) over four weeks indicates successful
adherence to a weight reduction plan. A BMI of 30 classifies as obese, and modest weight loss is
a realistic initial goal.
4. A nurse is caring for a client who follows the dietary laws of Orthodox Judaism. Which
of the following meal choices should the nurse request for the client?
• A. Turkey and cheese sandwich
• B. Spaghetti with tomato sauce
• C. Pork chop and applesauce
• D. Scrambled eggs and bacon
Rationale: Spaghetti with tomato sauce contains no meat or dairy combination, and no
prohibited pork or shellfish. Orthodox Jewish dietary laws (kashrut) prohibit mixing meat and
dairy, and pork products are forbidden.
5. A nurse in a long-term care facility is developing strategies to promote increased food
intake for an older adult client. Which of the following interventions should the nurse
implement?
• A. Offer sugar substitutes to increase the client's appetite.
• B. Provide opportunities to eat three large meals per day.
• C. Provide entertainment while the client is eating.
• D. Offer finger foods at mealtime.
Rationale: Finger foods are easier for older adults to manage, especially those with
decreased fine motor skills or appetite. Smaller, manageable portions can increase oral intake
and reduce mealtime frustration.
,6. A nurse is reviewing the dietary intake of a client who has a new diagnosis of iron
deficiency anemia. Which of the following foods should the nurse identify as the best
source of heme iron?
• A. 1 cup cooked lentils
• B. 3 oz roasted chicken liver
• C. 1 cup cooked spinach
• D. 1 cup fortified breakfast cereal
Rationale: Heme iron is found only in animal tissue, and organ meats such as liver are
among the richest sources. Heme iron is absorbed two to three times more efficiently than the
non-heme iron found in lentils, spinach, and fortified cereals.
7. A nurse is caring for a client who reports she is having difficulty losing weight. Which of
the following responses by the nurse is appropriate?
• A. Eat small portions of the high-calorie foods first.
• B. Set a goal and you will be able to attain it.
• C. It is helpful to self-monitor you’re eating.
• D. Taste food while cooking to help curb your appetite.
Rationale: Self-monitoring of food intake helps clients identify eating patterns and triggers,
which is an evidence-based strategy for successful weight loss.
8. A nurse is providing discharge teaching about food choices to a client who has
hypokalemia. Which of the following foods should the nurse identify as the best source of
potassium?
• A. 1 cup grapes
• B. 1 cup shredded lettuce
• C. 1 cup cooked tomatoes
• D. 1 cup apple slices
Rationale: Cooked tomatoes are rich in potassium, providing approximately 400-500 mg
per cup. This is significantly higher than grapes, lettuce, or apple slices.
, 9. A nurse is providing teaching to an obese client who has gestational diabetes and is at
25 weeks of gestation. Which of the following statements made by the client indicates a
need for further teaching?
• A. This does not mean that my baby will have this disease.
• B. This means that I will have diabetes for the rest of my life.
• C. If I feel dizzy, I should drink six ounces of a non-diet soda.
• D. Being obese might be one reason why I developed diabetes.
Rationale: Gestational diabetes typically resolves after delivery, though it increases future
risk of type 2 diabetes. The statement indicating permanent diabetes shows misunderstanding
requiring further teaching.
10. A nurse is planning care for a client who has ascites secondary to liver disease. Which
of the following interventions should the nurse include in the plan of care?
• A. Reduce complex carbohydrates to 30% of total calories.
• B. Restrict protein intake to less than 0.8 g/kg/day.
• C. Decrease daily caloric intake by 20%.
• D. Limit sodium to 2000 mg or less per day.
Rationale: Sodium restriction (2000 mg or less daily) helps reduce fluid retention and
ascites in clients with liver disease. This decreases the workload on the liver and minimizes
edema.
11. A nurse is planning eating strategies with a client who has nausea from equilibrium
imbalance. Which of the following strategies should the nurse recommend?
• A. Encourage the client to eat even if nauseated.
• B. Provide low-fat carbohydrates with meals.
• C. Limit fluid intake between meals.
• D. Serve hot foods at mealtime.
Rationale: Low-fat carbohydrates (such as crackers, rice, or toast) are easily digested and
less likely to trigger nausea. Fatty foods delay gastric emptying and can worsen symptoms.
