1. Which mineral is important in preventing osteoporosis?
A. Sodium
B. Iron
C. Calcium
D. Potassium
Answer: C. Calcium
Rationale: Calcium, along with vitamin D, is crucial for bone health and
osteoporosis prevention.
2. Which food should be avoided by a client on a tyramine-restricted
diet for MAOIs?
A. Cheddar cheese
B. Banana
C. Apple
D. White bread
Answer: A. Cheddar cheese
Rationale: Aged cheeses are high in tyramine and can trigger
hypertensive crisis when taken with MAOIs.
3. 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
odor. Cruciferous vegetables and fish increase it.
4. Which of the following clients has an increased protein requirement?
A. A 70-year-old with osteoporosis
,B. A client with stage 4 chronic kidney disease
C. A pregnant woman in her second trimester
D. A client with hyperlipidemia
Answer: C. A pregnant woman in her second trimester
Rationale: Pregnancy increases protein needs to support fetal growth.
CKD patients may need protein restriction, and protein is not the
priority for osteoporosis or hyperlipidemia management.
5. A nurse is reinforcing dietary teaching to a client who follows a
kosher diet. Which of the following food combinations is appropriate?
A. Cheeseburger with fries
B. Chicken with cream sauce
C. Fish with steamed vegetables
D. Ham and eggs
Answer: C. Fish with steamed vegetables
Rationale: Kosher diets prohibit mixing meat and dairy and exclude
pork. Fish with vegetables is typically acceptable.
6. A nurse is providing dietary instructions to a client with chronic
kidney disease. Which should be limited?
A. Potassium
B. Iron
C. Fiber
D. Vitamin D
Answer: A. Potassium
Rationale: Potassium can accumulate in CKD and cause dangerous
arrhythmias; intake must often be restricted.
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 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.
9. A nurse is teaching a client about the DASH diet. Which of the
following is emphasized?
A. Low sodium and high potassium
B. High fat and low carb
C. Increased protein
D. Gluten avoidance
Answer: A. Low sodium and high potassium
Rationale: The DASH diet lowers blood pressure by reducing sodium
and increasing potassium, calcium, and magnesium.
10. A client on a low-residue diet should avoid which of the following
foods?
A. White rice
B. Canned peaches
C. Whole-grain bread
D. Tender beef
Answer: C. Whole-grain bread
A. Sodium
B. Iron
C. Calcium
D. Potassium
Answer: C. Calcium
Rationale: Calcium, along with vitamin D, is crucial for bone health and
osteoporosis prevention.
2. Which food should be avoided by a client on a tyramine-restricted
diet for MAOIs?
A. Cheddar cheese
B. Banana
C. Apple
D. White bread
Answer: A. Cheddar cheese
Rationale: Aged cheeses are high in tyramine and can trigger
hypertensive crisis when taken with MAOIs.
3. 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
odor. Cruciferous vegetables and fish increase it.
4. Which of the following clients has an increased protein requirement?
A. A 70-year-old with osteoporosis
,B. A client with stage 4 chronic kidney disease
C. A pregnant woman in her second trimester
D. A client with hyperlipidemia
Answer: C. A pregnant woman in her second trimester
Rationale: Pregnancy increases protein needs to support fetal growth.
CKD patients may need protein restriction, and protein is not the
priority for osteoporosis or hyperlipidemia management.
5. A nurse is reinforcing dietary teaching to a client who follows a
kosher diet. Which of the following food combinations is appropriate?
A. Cheeseburger with fries
B. Chicken with cream sauce
C. Fish with steamed vegetables
D. Ham and eggs
Answer: C. Fish with steamed vegetables
Rationale: Kosher diets prohibit mixing meat and dairy and exclude
pork. Fish with vegetables is typically acceptable.
6. A nurse is providing dietary instructions to a client with chronic
kidney disease. Which should be limited?
A. Potassium
B. Iron
C. Fiber
D. Vitamin D
Answer: A. Potassium
Rationale: Potassium can accumulate in CKD and cause dangerous
arrhythmias; intake must often be restricted.
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 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.
9. A nurse is teaching a client about the DASH diet. Which of the
following is emphasized?
A. Low sodium and high potassium
B. High fat and low carb
C. Increased protein
D. Gluten avoidance
Answer: A. Low sodium and high potassium
Rationale: The DASH diet lowers blood pressure by reducing sodium
and increasing potassium, calcium, and magnesium.
10. A client on a low-residue diet should avoid which of the following
foods?
A. White rice
B. Canned peaches
C. Whole-grain bread
D. Tender beef
Answer: C. Whole-grain bread
