1. Case Study: A nurse is counseling a patient on a plant-based diet. Which of
the following is an excellent plant-based source of iron?
A. Red meat
B. Tofu
C. Cheese
D. Eggs
Answer: B) Tofu
Rationale: Tofu is a good plant-based source of iron. Since plant-based iron (non-heme
iron) is
less easily absorbed than animal-based iron, it’s important for patients to consume it
with a
source of vitamin C to enhance absorption.
2. Case Study: A nurse is counseling a client on maintaining a healthy weight.
The patient asks about the role of fats in the diet. What advice should the nurse
provide?
A. Fats should be avoided to prevent weight gain.
B. Fats should be limited to less than 10% of total daily calories.
C. Fats are essential and should be included in the diet, focusing on healthy fats.
D. Fats should be consumed primarily from animal sources.
Answer: C) Fats are essential and should be included in the diet, focusing on healthy
fats.
Rationale: Healthy fats, such as those found in avocados, nuts, and olive oil, are
important for
overall health, including heart health. It is crucial to limit saturated and trans fats, but
healthy fats
should be part of a balanced diet.
3. Case Study: A nurse is teaching a patient with heart disease about dietary
changes. Which food should the nurse recommend to the patient to help manage
cholesterol levels?
A. Red meat
B. Whole grains
C. Butter
D. Full-fat dairy products
Answer: B) Whole grains
Rationale: Whole grains, such as oats, barley, and brown rice, are high in soluble fiber,
which
can help lower cholesterol levels. Reducing intake of saturated fats and increasing fiber
can be
beneficial for heart health.
4. Case Study: A nurse is assessing a patient's nutritional status. The nurse is
concerned about the patient's low intake of essential fatty acids. Which food
would be an appropriate source of omega-3 fatty acids?
,A. Salmon
B. Chicken
C. Carrots
D. Apples
Answer: A) Salmon
Rationale: Omega-3 fatty acids are essential for heart and brain health. Fatty fish like
salmon is
A. rich source of omega-3s and is beneficial for cardiovascular health.
5. Case Study: A nurse is advising a client with irritable bowel syndrome (IBS)
about dietary changes. Which of the following foods should the nurse
recommend avoiding to reduce symptoms?
A. Oats
B. Beans
C. Carrots
D. Chicken
Answer: B) Beans
Rationale: Beans are high in fiber and can cause gas and bloating, which can worsen
symptoms
of IBS. A low-FODMAP diet, which involves avoiding certain types of carbohydrates,
may be
recommended for managing IBS.
6. Case Study: A nurse is providing dietary counseling to a client who is
postpartum and breastfeeding. The nurse encourages the client to increase intake
of which of the following nutrients?
A. Vitamin C
B. Iron
C. Calcium
D. Vitamin B12
Answer: C) Calcium
Rationale: Breastfeeding mothers need adequate calcium intake for bone health, as
calcium is
transferred to the infant through breast milk. Dairy products, fortified non-dairy milk,
and leafy
greens are good sources of calcium.
7. Case Study: A nurse is assessing the nutritional needs of an elderly patient.
Which of the following recommendations is most important to prevent
osteoporosis in this patient?
A. Increase vitamin C intake
B. Increase calcium and vitamin D intake
C. Increase protein intake
D. Increase sodium intake
Answer: B) Increase calcium and vitamin D intake
Rationale: Calcium and vitamin D are essential for bone health, especially in elderly
individuals, to prevent osteoporosis and fractures. Ensuring adequate intake through
, diet or
supplements can help maintain bone strength.
8. Case Study: A nurse is teaching a client with a history of stroke about
nutrition. The nurse recommends a diet rich in which nutrient to support brain
health and cognitive function?
A. Omega-3 fatty acids
B. Simple sugars
C. Saturated fats
D. Protein
Answer: A) Omega-3 fatty acids
Rationale: Omega-3 fatty acids, found in foods like salmon, flaxseeds, and walnuts, are
beneficial for brain health and may help prevent further strokes and support cognitive
function.
9. Case Study: A nurse is teaching a patient who is experiencing malnutrition.
The nurse explains the importance of increasing the intake of which nutrient to
help prevent muscle wasting?
A. Carbohydrates
B. Protein
C. Fat
D. Fiber
Answer: B) Protein
Rationale: Protein is essential for muscle maintenance and repair. In cases of
malnutrition,
increasing protein intake helps prevent muscle wasting and supports recovery.
10. Case Study: A nurse is educating a pregnant client about foods to avoid. The
nurse advises the patient to avoid which of the following foods due to the risk of
foodborne illness?
A. Unpasteurized milk
B. Cooked chicken
C. Roasted vegetables
D. Fresh fruit
Answer: A) Unpasteurized milk
Rationale: Unpasteurized milk can contain harmful bacteria such as Listeria, which can
cause
foodborne illness and pose risks during pregnancy. Pregnant women should avoid
unpasteurized
dairy products.
11. Case Study: A nurse is educating a patient with hyperthyroidism on dietary
management. The nurse explains that the patient should increase intake of which
nutrient?
A. Iodine
B. Fiber
C. Calcium
the following is an excellent plant-based source of iron?
A. Red meat
B. Tofu
C. Cheese
D. Eggs
Answer: B) Tofu
Rationale: Tofu is a good plant-based source of iron. Since plant-based iron (non-heme
iron) is
less easily absorbed than animal-based iron, it’s important for patients to consume it
with a
source of vitamin C to enhance absorption.
2. Case Study: A nurse is counseling a client on maintaining a healthy weight.
The patient asks about the role of fats in the diet. What advice should the nurse
provide?
A. Fats should be avoided to prevent weight gain.
B. Fats should be limited to less than 10% of total daily calories.
C. Fats are essential and should be included in the diet, focusing on healthy fats.
D. Fats should be consumed primarily from animal sources.
Answer: C) Fats are essential and should be included in the diet, focusing on healthy
fats.
Rationale: Healthy fats, such as those found in avocados, nuts, and olive oil, are
important for
overall health, including heart health. It is crucial to limit saturated and trans fats, but
healthy fats
should be part of a balanced diet.
3. Case Study: A nurse is teaching a patient with heart disease about dietary
changes. Which food should the nurse recommend to the patient to help manage
cholesterol levels?
A. Red meat
B. Whole grains
C. Butter
D. Full-fat dairy products
Answer: B) Whole grains
Rationale: Whole grains, such as oats, barley, and brown rice, are high in soluble fiber,
which
can help lower cholesterol levels. Reducing intake of saturated fats and increasing fiber
can be
beneficial for heart health.
4. Case Study: A nurse is assessing a patient's nutritional status. The nurse is
concerned about the patient's low intake of essential fatty acids. Which food
would be an appropriate source of omega-3 fatty acids?
,A. Salmon
B. Chicken
C. Carrots
D. Apples
Answer: A) Salmon
Rationale: Omega-3 fatty acids are essential for heart and brain health. Fatty fish like
salmon is
A. rich source of omega-3s and is beneficial for cardiovascular health.
5. Case Study: A nurse is advising a client with irritable bowel syndrome (IBS)
about dietary changes. Which of the following foods should the nurse
recommend avoiding to reduce symptoms?
A. Oats
B. Beans
C. Carrots
D. Chicken
Answer: B) Beans
Rationale: Beans are high in fiber and can cause gas and bloating, which can worsen
symptoms
of IBS. A low-FODMAP diet, which involves avoiding certain types of carbohydrates,
may be
recommended for managing IBS.
6. Case Study: A nurse is providing dietary counseling to a client who is
postpartum and breastfeeding. The nurse encourages the client to increase intake
of which of the following nutrients?
A. Vitamin C
B. Iron
C. Calcium
D. Vitamin B12
Answer: C) Calcium
Rationale: Breastfeeding mothers need adequate calcium intake for bone health, as
calcium is
transferred to the infant through breast milk. Dairy products, fortified non-dairy milk,
and leafy
greens are good sources of calcium.
7. Case Study: A nurse is assessing the nutritional needs of an elderly patient.
Which of the following recommendations is most important to prevent
osteoporosis in this patient?
A. Increase vitamin C intake
B. Increase calcium and vitamin D intake
C. Increase protein intake
D. Increase sodium intake
Answer: B) Increase calcium and vitamin D intake
Rationale: Calcium and vitamin D are essential for bone health, especially in elderly
individuals, to prevent osteoporosis and fractures. Ensuring adequate intake through
, diet or
supplements can help maintain bone strength.
8. Case Study: A nurse is teaching a client with a history of stroke about
nutrition. The nurse recommends a diet rich in which nutrient to support brain
health and cognitive function?
A. Omega-3 fatty acids
B. Simple sugars
C. Saturated fats
D. Protein
Answer: A) Omega-3 fatty acids
Rationale: Omega-3 fatty acids, found in foods like salmon, flaxseeds, and walnuts, are
beneficial for brain health and may help prevent further strokes and support cognitive
function.
9. Case Study: A nurse is teaching a patient who is experiencing malnutrition.
The nurse explains the importance of increasing the intake of which nutrient to
help prevent muscle wasting?
A. Carbohydrates
B. Protein
C. Fat
D. Fiber
Answer: B) Protein
Rationale: Protein is essential for muscle maintenance and repair. In cases of
malnutrition,
increasing protein intake helps prevent muscle wasting and supports recovery.
10. Case Study: A nurse is educating a pregnant client about foods to avoid. The
nurse advises the patient to avoid which of the following foods due to the risk of
foodborne illness?
A. Unpasteurized milk
B. Cooked chicken
C. Roasted vegetables
D. Fresh fruit
Answer: A) Unpasteurized milk
Rationale: Unpasteurized milk can contain harmful bacteria such as Listeria, which can
cause
foodborne illness and pose risks during pregnancy. Pregnant women should avoid
unpasteurized
dairy products.
11. Case Study: A nurse is educating a patient with hyperthyroidism on dietary
management. The nurse explains that the patient should increase intake of which
nutrient?
A. Iodine
B. Fiber
C. Calcium
