HESI Nutrition EXAM QUESTIONS & ANSWER NEXT GENERATION EXAM 2024

HESI Nutrition EXAM QUESTIONS & ANSWER NEXT GENERATION EXAM 2024 During a nutrition consultation for elevated cholesterol, the dietician recommends that the client replace saturated fats with monounsaturated or polyunsaturated fats. What explanation should the practical nurse reenforce with the client about this change in fat in the diet? A. Lowers the amount of low density lipoprotein (LDL) in the blood. B. Lowers the amount of high density lipoprotein (HDL) in the blood. C. Contributes to raising cholesterol levels in the blood. D. Contributes to raising triglycerides levels in the blood. - ANSWER- A. When saturated fats are replaced with monosaturated or polyunsaturated fats, there is a reduced risk of coronary artery disease. This change in diet helps to reduce serum lipids that contribute to fatty plaque formation by lowering LDL levels in the blood (A), as long as there is a limited intake of saturated fats. The change in diet does not have a direct affect on HDL (B). Monosaturated or polyunsaturated fats can also aide in ridding the body of newly formed cholesterol (C) and triglycerides (D). The practical nurse reviews the client's medical record that indicates the client has pernicious anemia. Which vitamin deficit is associated with this type of anemia? A. Vitamin D. B. Vitamin B6 C. Vitamin B12. D. Vitamin C. - ANSWER- C. Vitamin B12. Correct In pernicious anemia, a deficit of hydrochloric acid secretion by the stomach also results in a deficit of intrinsic factor which is needed for the body to absorb vitamin B12 (C) for utilization by bone marrow in erythropoiesis. Absorption and uptake of (A, B, and D) are not affected by lack of intrinsic factor stomach B12 (C) are not 3. The practical nurse (PN) is caring for a client who was recently diagnosed with type 2 diabetes mellitus (DM). What information is most important for the PN to reinforce with the client about life- style changes? A. Daily fingerstick glucose monitoring B. Regular exercise program. C. Portion-controlled, heart healthy diet selections. D. Compliance with oral hypoglycemic medications. - ANSWER- The priority action of self-management is reinforcing dietary life-style changes, such as portion- controlled, heart healthy diet selections (C), to achieve tight blood glucose control and to prevent complications with DM. (A, B, and D) are important in the management of DM but do not have the priority of (C). The practical nurse (PN) is caring for a client who was recently diagnosed with cirrhosis of the liver. Which foods should be limited in the client's diet? A. Peanut butter. B. Collard greens. C. Eggs. D. Wheat bread. - ANSWER- Clients with cirrhosis have a difficult time breaking fat down due to hepatic damage and synthesis of bile. Foods, like peanut butter (A), are high in fat and protein and should be limited or avoided. Collard greens (B), eggs (C), and wheat bread are low in fat, and are better choices for a client with liver disease. A client is admitted with right upper quadrant (RUQ) pain after eating. What should the practical nurse ask the client about the meal's content that precipitated the pain? A. Protein source. B. Refined carbohydrates C. Saturated fat content. D. Fresh, raw vegetables. - ANSWER- These symptoms are often precipitated in a client with gallbladder dysfunction or obstruction of the common bile duct. Foods high in fat (C) trigger the release of cholecystokinin that stimulates the gallbladder to contract, which spasms and causes biliary colic if the gallbladder is not functioning properly in an effort to eject bile to emulsify fats. (A, B and D) do not elicit the same reaction in the digestive tract as ingested fats have on gallbladder function. The practical nurse (PN) is caring for a client with heart failure (HF). What outcome of diet therapy should the PN evaluate as a therapeutic response for this client? A. Control fluid balance. В. Promote weight loss. C. Decrease cholesterol intake. D. Manage blood pressure. - ANSWER- In HF, cardiac function is impaired causing intravascular spaces to becomes congested with excess fluids, which then contributes to the heart's workload related to the excess blood volume Controlling fluid balance (A) and intravascular volume is a critical outcome in managing HF sequela. Promoting weight loss (B), decreasing cholesterol intake (C), and managing blood pressure (D) are other contributing factors for a heart healthy diet for a client with chronic cardiac dysfunction, but fluid balance is the primary focus in preventing cardiac decompensation. The practical nurse (PN) is reviewing the diet with a client with acute cholecystitis. Which food selection demonstrates to the PN that the client understands dietary recommendations? A. Chicken pot pie and buttered rolls. В. Sauted ground beef with mashed potaoes. C. Fried round steak and macroni with cheese. D. Baked fish and tomatoes with lettuce. - ANSWER- A client with acute cholecystitis should decrease dietary fat in foods, so baked foods are the best choice (D). (A. B, and C) are foods that are high in fat and could cause biliary colic.