1. Which is the best snack option for a toddler?
A. Raw carrots
B. Popcorn
C. Cheese cubes
D. Whole grapes
Answer: C. Cheese cubes
Rationale: Cheese is safe and nutritious. Carrots, popcorn, and whole
grapes are choking hazards for toddlers.
2. A client is receiving TPN. Which lab value should the nurse monitor
to assess glucose control?
A. BUN
B. Hemoglobin
C. Blood glucose
D. Sodium
Answer: C. Blood glucose
Rationale: TPN contains high glucose concentrations. Regular
monitoring of blood glucose is essential to avoid hyperglycemia.
3. What is a sign of vitamin A toxicity?
A. Night blindness
B. Dry skin
C. Nausea and liver damage
D. Rickets
Answer: C. Nausea and liver damage
Rationale: Excess vitamin A is toxic and can cause nausea, headaches,
and liver dysfunction.
4. A nurse is teaching a client about nutrition during pregnancy. Which
of the following should the nurse recommend increasing?
A. Sodium
,B. Caffeine
C. Iron
D. Vitamin K
Answer: C. Iron
Rationale: Pregnant clients need increased iron to support increased
blood volume and fetal development.
5. Which food should a nurse suggest for a client needing increased
dietary fiber?
A. White rice
B. Apples with skin
C. Chicken breast
D. Eggs
Answer: B. Apples with skin
Rationale: Whole fruits, especially with skin, are high in fiber. White
rice and animal products have little to no fiber.
6. Which client statement indicates understanding of the gluten-free
diet for celiac disease?
A. “I can eat whole-wheat bread.”
B. “I’ll avoid rye crackers.”
C. “I should avoid rice.”
D. “I can eat barley soup.”
Answer: B. “I’ll avoid rye crackers.”
Rationale: Gluten is found in wheat, rye, and barley. Rice is gluten-free
and allowed.
7. A nurse is reviewing the lab values of a client who has iron deficiency
anemia. Which of the following findings should the nurse expect?
A. Increased hematocrit
B. Decreased ferritin
C. Elevated transferrin saturation
D. Increased hemoglobin
, Answer: B. Decreased ferritin
Rationale: Ferritin reflects iron stores, and it is typically decreased in
iron deficiency anemia. Hemoglobin and hematocrit may also be low;
transferrin saturation is usually decreased, not elevated.
8. Which intervention helps reduce the risk of aspiration during enteral
feedings?
A. Infuse feedings rapidly
B. Lower the head of bed
C. Keep client supine during feeding
D. Elevate the head of bed at least 30 degrees
Answer: D. Elevate the head of bed at least 30 degrees
Rationale: Keeping the head elevated during and after feeding reduces
aspiration risk.
9. A nurse is assessing a client who has dysphagia. Which of the
following interventions is appropriate?
A. Offer fluids through a straw
B. Provide thin liquids
C. Instruct the client to tuck their chin when swallowing
D. Encourage self-feeding
Answer: C. Instruct the client to tuck their chin when swallowing
Rationale: Chin-tuck helps reduce aspiration risk. Thickened liquids are
usually safer than thin ones; straws can increase aspiration risk.
10. What is a recommended source of omega-3 fatty acids?
A. Butter
B. Cod liver oil
C. Whole milk
D. Corn oil
Answer: B. Cod liver oil
Rationale: Omega-3s are found in fatty fish and fish oils like cod liver
A. Raw carrots
B. Popcorn
C. Cheese cubes
D. Whole grapes
Answer: C. Cheese cubes
Rationale: Cheese is safe and nutritious. Carrots, popcorn, and whole
grapes are choking hazards for toddlers.
2. A client is receiving TPN. Which lab value should the nurse monitor
to assess glucose control?
A. BUN
B. Hemoglobin
C. Blood glucose
D. Sodium
Answer: C. Blood glucose
Rationale: TPN contains high glucose concentrations. Regular
monitoring of blood glucose is essential to avoid hyperglycemia.
3. What is a sign of vitamin A toxicity?
A. Night blindness
B. Dry skin
C. Nausea and liver damage
D. Rickets
Answer: C. Nausea and liver damage
Rationale: Excess vitamin A is toxic and can cause nausea, headaches,
and liver dysfunction.
4. A nurse is teaching a client about nutrition during pregnancy. Which
of the following should the nurse recommend increasing?
A. Sodium
,B. Caffeine
C. Iron
D. Vitamin K
Answer: C. Iron
Rationale: Pregnant clients need increased iron to support increased
blood volume and fetal development.
5. Which food should a nurse suggest for a client needing increased
dietary fiber?
A. White rice
B. Apples with skin
C. Chicken breast
D. Eggs
Answer: B. Apples with skin
Rationale: Whole fruits, especially with skin, are high in fiber. White
rice and animal products have little to no fiber.
6. Which client statement indicates understanding of the gluten-free
diet for celiac disease?
A. “I can eat whole-wheat bread.”
B. “I’ll avoid rye crackers.”
C. “I should avoid rice.”
D. “I can eat barley soup.”
Answer: B. “I’ll avoid rye crackers.”
Rationale: Gluten is found in wheat, rye, and barley. Rice is gluten-free
and allowed.
7. A nurse is reviewing the lab values of a client who has iron deficiency
anemia. Which of the following findings should the nurse expect?
A. Increased hematocrit
B. Decreased ferritin
C. Elevated transferrin saturation
D. Increased hemoglobin
, Answer: B. Decreased ferritin
Rationale: Ferritin reflects iron stores, and it is typically decreased in
iron deficiency anemia. Hemoglobin and hematocrit may also be low;
transferrin saturation is usually decreased, not elevated.
8. Which intervention helps reduce the risk of aspiration during enteral
feedings?
A. Infuse feedings rapidly
B. Lower the head of bed
C. Keep client supine during feeding
D. Elevate the head of bed at least 30 degrees
Answer: D. Elevate the head of bed at least 30 degrees
Rationale: Keeping the head elevated during and after feeding reduces
aspiration risk.
9. A nurse is assessing a client who has dysphagia. Which of the
following interventions is appropriate?
A. Offer fluids through a straw
B. Provide thin liquids
C. Instruct the client to tuck their chin when swallowing
D. Encourage self-feeding
Answer: C. Instruct the client to tuck their chin when swallowing
Rationale: Chin-tuck helps reduce aspiration risk. Thickened liquids are
usually safer than thin ones; straws can increase aspiration risk.
10. What is a recommended source of omega-3 fatty acids?
A. Butter
B. Cod liver oil
C. Whole milk
D. Corn oil
Answer: B. Cod liver oil
Rationale: Omega-3s are found in fatty fish and fish oils like cod liver
