1. A nurse is planning care for a client who is newly diagnosed with
type 2 diabetes. Which of the following should be included in the
teaching plan?
A. “Avoid all carbohydrates.”
B. “Use regular soda to treat low blood sugar.”
C. “Eat meals and snacks at regular times.”
D. “Choose foods with high glycemic index.”
Answer: C. “Eat meals and snacks at regular times.”
Rationale: Consistent meal timing helps manage blood glucose levels
effectively. Carbs should be balanced, not eliminated.
2. 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.
3. 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.
,4. 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.
5. 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.
6. 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.
7. 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.
8. A nurse is reinforcing teaching with a client who has a new
prescription for warfarin. Which of the following should the nurse
instruct the client to limit?
A. Foods high in potassium
B. Foods high in calcium
C. Foods high in vitamin K
D. Foods high in iron
Answer: C. Foods high in vitamin K
Rationale: Vitamin K can interfere with warfarin’s anticoagulant effect.
Patients should maintain consistent intake, not drastically increase or
decrease vitamin K.
9. Which food should a nurse recommend to a client who is trying to
increase their intake of monounsaturated fats?
A. Butter
B. Coconut oil
C. Avocado
D. Lard
Answer: C. Avocado
Rationale: Monounsaturated fats are heart-healthy and found in foods
like avocados, olive oil, and nuts.
10. A client is receiving TPN. Which lab value should the nurse
monitor to assess glucose control?
A. BUN
B. Hemoglobin
type 2 diabetes. Which of the following should be included in the
teaching plan?
A. “Avoid all carbohydrates.”
B. “Use regular soda to treat low blood sugar.”
C. “Eat meals and snacks at regular times.”
D. “Choose foods with high glycemic index.”
Answer: C. “Eat meals and snacks at regular times.”
Rationale: Consistent meal timing helps manage blood glucose levels
effectively. Carbs should be balanced, not eliminated.
2. 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.
3. 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.
,4. 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.
5. 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.
6. 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.
7. 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.
8. A nurse is reinforcing teaching with a client who has a new
prescription for warfarin. Which of the following should the nurse
instruct the client to limit?
A. Foods high in potassium
B. Foods high in calcium
C. Foods high in vitamin K
D. Foods high in iron
Answer: C. Foods high in vitamin K
Rationale: Vitamin K can interfere with warfarin’s anticoagulant effect.
Patients should maintain consistent intake, not drastically increase or
decrease vitamin K.
9. Which food should a nurse recommend to a client who is trying to
increase their intake of monounsaturated fats?
A. Butter
B. Coconut oil
C. Avocado
D. Lard
Answer: C. Avocado
Rationale: Monounsaturated fats are heart-healthy and found in foods
like avocados, olive oil, and nuts.
10. A client is receiving TPN. Which lab value should the nurse
monitor to assess glucose control?
A. BUN
B. Hemoglobin
