1. Which of the following conditions requires a low-purine diet?
A. Hypertension
B. Chronic kidney disease
C. Gout
D. Diabetes mellitus
Answer: C. Gout
Rationale: Gout is managed by limiting purine intake, which can reduce
uric acid levels and flare-ups.
2. A nurse is reviewing lab values for a client on a diuretic. Which
electrolyte is most at risk for imbalance?
A. Sodium
B. Potassium
C. Calcium
D. Chloride
Answer: B. Potassium
Rationale: Many diuretics (like furosemide) cause potassium loss,
leading to hypokalemia.
3. A nurse is caring for a client with cancer-related cachexia. Which is
the priority nutritional goal?
A. Weight loss
B. Increased fluid intake
C. Increased caloric intake
D. High-fiber diet
Answer: C. Increased caloric intake
Rationale: Cachexia involves significant muscle wasting; the primary
goal is to increase calorie and protein intake.
4. A nurse is reinforcing teaching about the Mediterranean diet. Which
of the following foods should be emphasized?
,A. Red meats
B. Butter
C. Olive oil
D. Cream sauces
Answer: C. Olive oil
Rationale: The Mediterranean diet emphasizes plant-based foods,
healthy fats (like olive oil), fish, and whole grains.
5. Which of the following is the best source of folic acid for a client
planning to become pregnant?
A. Liver
B. Citrus fruits
C. Leafy green vegetables
D. Fortified cereals
Answer: D. Fortified cereals
Rationale: Fortified cereals are rich in folic acid and are recommended
for women of childbearing age to prevent neural tube defects.
6. A nurse is teaching a client with celiac disease. Which of the
following grains should be avoided?
A. Corn
B. Rice
C. Barley
D. Quinoa
Answer: C. Barley
Rationale: Barley contains gluten and should be avoided in celiac
disease. Corn, rice, and quinoa are gluten-free.
7. A nurse is reinforcing teaching about a heart-healthy diet. Which
instruction is appropriate?
A. Increase saturated fat intake
B. Use trans fats for cooking
C. Consume fish twice per week
, D. Avoid all carbohydrates
Answer: C. Consume fish twice per week
Rationale: Fatty fish like salmon provide omega-3s which reduce
cardiovascular risk. Saturated and trans fats should be limited.
8. A vegetarian is at risk for deficiency in which nutrient?
A. Fiber
B. Vitamin B12
C. Vitamin C
D. Magnesium
Answer: B. Vitamin B12
Rationale: Vitamin B12 is found in animal products. Vegetarians and
vegans may require supplementation.
9. 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.
10. A nurse is reinforcing teaching to a client with a new colostomy.
Which food should the nurse recommend to decrease odor?
A. Broccoli
B. Garlic
C. Buttermilk
D. Fish
Answer: C. Buttermilk
Rationale: Buttermilk, yogurt, and parsley can help reduce colostomy
A. Hypertension
B. Chronic kidney disease
C. Gout
D. Diabetes mellitus
Answer: C. Gout
Rationale: Gout is managed by limiting purine intake, which can reduce
uric acid levels and flare-ups.
2. A nurse is reviewing lab values for a client on a diuretic. Which
electrolyte is most at risk for imbalance?
A. Sodium
B. Potassium
C. Calcium
D. Chloride
Answer: B. Potassium
Rationale: Many diuretics (like furosemide) cause potassium loss,
leading to hypokalemia.
3. A nurse is caring for a client with cancer-related cachexia. Which is
the priority nutritional goal?
A. Weight loss
B. Increased fluid intake
C. Increased caloric intake
D. High-fiber diet
Answer: C. Increased caloric intake
Rationale: Cachexia involves significant muscle wasting; the primary
goal is to increase calorie and protein intake.
4. A nurse is reinforcing teaching about the Mediterranean diet. Which
of the following foods should be emphasized?
,A. Red meats
B. Butter
C. Olive oil
D. Cream sauces
Answer: C. Olive oil
Rationale: The Mediterranean diet emphasizes plant-based foods,
healthy fats (like olive oil), fish, and whole grains.
5. Which of the following is the best source of folic acid for a client
planning to become pregnant?
A. Liver
B. Citrus fruits
C. Leafy green vegetables
D. Fortified cereals
Answer: D. Fortified cereals
Rationale: Fortified cereals are rich in folic acid and are recommended
for women of childbearing age to prevent neural tube defects.
6. A nurse is teaching a client with celiac disease. Which of the
following grains should be avoided?
A. Corn
B. Rice
C. Barley
D. Quinoa
Answer: C. Barley
Rationale: Barley contains gluten and should be avoided in celiac
disease. Corn, rice, and quinoa are gluten-free.
7. A nurse is reinforcing teaching about a heart-healthy diet. Which
instruction is appropriate?
A. Increase saturated fat intake
B. Use trans fats for cooking
C. Consume fish twice per week
, D. Avoid all carbohydrates
Answer: C. Consume fish twice per week
Rationale: Fatty fish like salmon provide omega-3s which reduce
cardiovascular risk. Saturated and trans fats should be limited.
8. A vegetarian is at risk for deficiency in which nutrient?
A. Fiber
B. Vitamin B12
C. Vitamin C
D. Magnesium
Answer: B. Vitamin B12
Rationale: Vitamin B12 is found in animal products. Vegetarians and
vegans may require supplementation.
9. 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.
10. A nurse is reinforcing teaching to a client with a new colostomy.
Which food should the nurse recommend to decrease odor?
A. Broccoli
B. Garlic
C. Buttermilk
D. Fish
Answer: C. Buttermilk
Rationale: Buttermilk, yogurt, and parsley can help reduce colostomy
