NCLEX-PN Nutrition
1. A client has been diagnosed with pernicious anemia. In planning care for the client, the
nurse anticipates that the client will be treated with whichvitamin or mineral?: Vitamin B12
2. A client states that he has removed all dairy foods from his diet because he is lactose
intolerant. The nurse plans care for the client knowing which information?: Calcium and
protein are valuable nutrients and need to be supplementedin some form.
3. The nurse is providing dietary instructions to a client with a diagnosis of ulcerative
colitis. The client is prescribed to follow a low residue diet during episodes of diarrhea. Which
food should the nurse instruct the clientto avoid?: Fresh corn on the cob
4. A client is receiving total parenteral nutrition and has been NPO. The primary health care
provider (PHCP) prescribed small amounts of clear liquidstoday. The nurse's priority is to
collect data regarding which criterion before giving the client anything by mouth?: The
presence of the swallow reflex
5. The mother of an infant newly diagnosed with cystic fibrosis is being taught proper
nutritional needs for the infant. The nurse determines that the mother understands nutritional
needs when the mother gives which re-
sponse?: "I know I need to monitor my infant's stools, and if there are more thanfour stools a
day, I will increase the pancreatic enzyme."
6. The nurse who is assisting in a weight loss program prepares to monitor aclient's weight.
The client receives education about caloric intake and weightreduction. In order to lose 2
pounds per week the caloric intake should be decreased by how many calories per day?: 1000
calories
7. The nurse reviews a client's serum sodium level and notes that the level is 150 mEq/L (150
mmol/L). The primary health care provider prescribes dietary instructions for the client based
on the sodium level. Which food items should the nurse instruct the client to avoid? Select all
that apply.: Bacon
Salami
Processed oat cereals
8. The nurse is providing dietary instructions to a client with gout. The nurseshould tell the
client to avoid which food item?: Scallops
9. The nurse employed in a well-baby clinic is reinforcing nutrition instructions to the
mother of a 1-month-old infant. Which instruction should the nurseprovide the mother?: Offer
breast milk or formula as the main food.
10. The nurse is reinforcing instructions to a client regarding how to decrease the intake of
phosphorus in the diet. The nurse should tell the client that which food items are allowed with
few restrictions in a phosphorus-restricted diet?Select all that apply.: Apples
, White breadEgg whites
11. The nurse is asked to assist with preparing a client who will be receiving
a continuous total parenteral nutrition (TPN) solution via a central line. The nurse plans to
institute which interventions for this client related to the TPN?Select all that apply.: Central
line dressing changes per protocol
Blood glucose monitoring around the clock
Using an electronic infusion pump with the infusion
Reviewing prescribed blood laboratory values including electrolytes
12. A client has a diagnosis of hyperphosphatemia. The nurse reinforces in- structions by
telling the client to eliminate which items from the diet? Selectall that apply.: Fish
Chicken
13. A hospitalized client is a lacto-vegetarian. Which food item should thenurse remove from
the meal tray?: Eggs
14. The nurse is developing a nutritional plan for an assigned client. Which is the most
critical piece of data to collect before formulating the plan?: Thepresence of food allergies
15. A client is recovering from abdominal surgery and has a large abdominalwound. The
nurse encourages the client to eat foods from which nutrient categories to promote wound
healing? Select all that apply.: Protien
Vitamin C
16. The nurse has given dietary instructions to a client to minimize the risk ofosteoporosis.
The nurse determines that the client understands the recom- mended changes if the client
verbalizes the intention to increase intake of which foods? Select all that apply.: Yogurt
Cottage cheese
17. The nurse reinforces instructions regarding diet for a client at risk for hypokalemia. The
nurse determines there is a need for further teaching whenthe client selects which foods as
sources high in potassium? Select all that apply.: Bread and butter
Carrots and peas Peppers and onions
18. A low-sodium diet has been prescribed for a client with hypertension. Which food selected
from the menu by the client indicates an understanding of thisdiet?: Baked Turkey
19. A 17-year-old pregnant client is being seen at the obstetric clinic. The nurseis reviewing
1. A client has been diagnosed with pernicious anemia. In planning care for the client, the
nurse anticipates that the client will be treated with whichvitamin or mineral?: Vitamin B12
2. A client states that he has removed all dairy foods from his diet because he is lactose
intolerant. The nurse plans care for the client knowing which information?: Calcium and
protein are valuable nutrients and need to be supplementedin some form.
3. The nurse is providing dietary instructions to a client with a diagnosis of ulcerative
colitis. The client is prescribed to follow a low residue diet during episodes of diarrhea. Which
food should the nurse instruct the clientto avoid?: Fresh corn on the cob
4. A client is receiving total parenteral nutrition and has been NPO. The primary health care
provider (PHCP) prescribed small amounts of clear liquidstoday. The nurse's priority is to
collect data regarding which criterion before giving the client anything by mouth?: The
presence of the swallow reflex
5. The mother of an infant newly diagnosed with cystic fibrosis is being taught proper
nutritional needs for the infant. The nurse determines that the mother understands nutritional
needs when the mother gives which re-
sponse?: "I know I need to monitor my infant's stools, and if there are more thanfour stools a
day, I will increase the pancreatic enzyme."
6. The nurse who is assisting in a weight loss program prepares to monitor aclient's weight.
The client receives education about caloric intake and weightreduction. In order to lose 2
pounds per week the caloric intake should be decreased by how many calories per day?: 1000
calories
7. The nurse reviews a client's serum sodium level and notes that the level is 150 mEq/L (150
mmol/L). The primary health care provider prescribes dietary instructions for the client based
on the sodium level. Which food items should the nurse instruct the client to avoid? Select all
that apply.: Bacon
Salami
Processed oat cereals
8. The nurse is providing dietary instructions to a client with gout. The nurseshould tell the
client to avoid which food item?: Scallops
9. The nurse employed in a well-baby clinic is reinforcing nutrition instructions to the
mother of a 1-month-old infant. Which instruction should the nurseprovide the mother?: Offer
breast milk or formula as the main food.
10. The nurse is reinforcing instructions to a client regarding how to decrease the intake of
phosphorus in the diet. The nurse should tell the client that which food items are allowed with
few restrictions in a phosphorus-restricted diet?Select all that apply.: Apples
, White breadEgg whites
11. The nurse is asked to assist with preparing a client who will be receiving
a continuous total parenteral nutrition (TPN) solution via a central line. The nurse plans to
institute which interventions for this client related to the TPN?Select all that apply.: Central
line dressing changes per protocol
Blood glucose monitoring around the clock
Using an electronic infusion pump with the infusion
Reviewing prescribed blood laboratory values including electrolytes
12. A client has a diagnosis of hyperphosphatemia. The nurse reinforces in- structions by
telling the client to eliminate which items from the diet? Selectall that apply.: Fish
Chicken
13. A hospitalized client is a lacto-vegetarian. Which food item should thenurse remove from
the meal tray?: Eggs
14. The nurse is developing a nutritional plan for an assigned client. Which is the most
critical piece of data to collect before formulating the plan?: Thepresence of food allergies
15. A client is recovering from abdominal surgery and has a large abdominalwound. The
nurse encourages the client to eat foods from which nutrient categories to promote wound
healing? Select all that apply.: Protien
Vitamin C
16. The nurse has given dietary instructions to a client to minimize the risk ofosteoporosis.
The nurse determines that the client understands the recom- mended changes if the client
verbalizes the intention to increase intake of which foods? Select all that apply.: Yogurt
Cottage cheese
17. The nurse reinforces instructions regarding diet for a client at risk for hypokalemia. The
nurse determines there is a need for further teaching whenthe client selects which foods as
sources high in potassium? Select all that apply.: Bread and butter
Carrots and peas Peppers and onions
18. A low-sodium diet has been prescribed for a client with hypertension. Which food selected
from the menu by the client indicates an understanding of thisdiet?: Baked Turkey
19. A 17-year-old pregnant client is being seen at the obstetric clinic. The nurseis reviewing
