HESI/SAUNDERS MODULE 7 EXAMS SET
FULL SOLUTION SOLVED QUESTIONS 2026
GRADED A+
◉ A nurse has taught a client with a new colostomy about measures
to control stool odor in the ostomy drainage bag. Which foods listed
on the client's shopping list indicate to the nurse that the client has
understood the information? Select all that apply.
a. Eggs
b. Yogurt
c. Parsley
d. Broccoli
e. Cucumbers
f. Cranberry juice Answer: b. Yogurt
c. Parsley
f. Cranberry juice
Rationale: Deodorizing foods for the client with an ostomy include
beet greens, parsley, buttermilk, cranberry juice, and yogurt. Eggs,
broccoli, and cucumbers are gas-forming foods.
◉ A nurse is teaching a client with an ileostomy about foods that
could result in the production of liquid stools. Which food that just
arrived on the client's meal tray should the nurse discourage the client
from eating?
,a. Bran
b. Pasta
c. Boiled rice
d. Low-fat cheese Answer: a. Bran
Rationale: Ileostomy output is liquid. The addition or elimination of
various foods can help thicken this liquid drainage. Bran is high in
dietary fiber and will therefore increase the output of liquid stool by
hastening its propulsion through the bowel. Foods that help thicken
the stool of the client with an ileostomy include pasta, boiled rice, and
low-fat cheese.
◉ A client with liver cancer who is undergoing chemotherapy tells
the nurse that some foods on the meal tray taste bitter. Which food
does the nurse suggest that the client eliminate from the diet, knowing
that it is most likely to taste bitter to the client?
a. Beef
b. Custard
c. Potatoes
d. Cantaloupe Answer: a. Beef
Rationale: Chemotherapy may distort how certain foods taste to the
client. Beef and pork are often reported by people undergoing
chemotherapy to taste bitter or metallic. The nurse can promote
nutrition by helping the client choose alternative sources of protein.
The foods set forth in other options are not likely to cause this
problem.
,◉ A client with diabetes mellitus who has been taught about dietary
management of the disease wishes to have 8 oz (240 ml) of nonfat
yogurt with breakfast. The nurse determines that the client
understands diet management when the client states that which action
will be taken after eating the nonfat yogurt?
a. Not eating ice cream for 2 days
b. Omitting 8 oz (240 ml) of skim milk from that meal
c. Omitting salad dressing and butter at lunchtime
d. Eating only half of an allowed meat product at supper Answer: b.
Omitting 8 oz (240 ml) of skim milk from that meal
Rationale: Yogurt is a milk product. Therefore if the client is going to
eat 8 oz (240 ml) of yogurt at a meal, the client should eliminate the
milk product from the same meal. Ice cream is not recommended for
the diabetic diet because it is high in fat and sugar. Meat is not a milk
product, and it is unnecessary to alter the meat allowance at
suppertime. Salad dressing and butter are fats.
◉ A nurse is caring for a client with cirrhosis. As part of the teaching
regarding dietary means of minimizing the effects of the disorder, the
nurse educates the client about foods that are high in thiamine. The
nurse determines that the client has the best understanding of the
material if the client states to increase the intake of which foods?
Select all that apply.
a. Milk
b. Peanuts
c. Chicken
d. Broccoli
e. Asparagus
, f. Whole-grain cereals Answer: b. Peanuts
e. Asparagus
f. Whole-grain cereals
Rationale: Thiamine is present in a variety of foods of plant and
animal origin. Pork products are especially rich in the vitamin, but
other good sources are peanuts, asparagus, legumes, and whole-grain
and enriched cereals. Milk is high in vitamins A and D, calcium, and
magnesium. Chicken is high in protein. Broccoli is high in calcium
and folic acid.
◉ A nurse is monitoring the nutritional status of a client receiving
enteral nutrition. Which parameter does the nurse use to determine the
effectiveness of the tube feedings?
a. Daily weight
b. Serum protein level
c. Calorie count sheets
d. Daily intake and output records Answer: a. Daily weight
Rationale: The most accurate measurement of the effectiveness of
nutritional management of the client is the daily weight. The client
should be weighed at the same time (preferably early morning) each
day, wearing the same clothes, on the same scale. The incorrect
options may be used to assess nutrition and hydration status, but the
effectiveness of the diet is measured by whether the client's body
weight is maintained.
◉ A nurse is instructing a client in the first trimester of pregnancy
about nutrition. Which statement by the client indicates the need for
further instruction?
FULL SOLUTION SOLVED QUESTIONS 2026
GRADED A+
◉ A nurse has taught a client with a new colostomy about measures
to control stool odor in the ostomy drainage bag. Which foods listed
on the client's shopping list indicate to the nurse that the client has
understood the information? Select all that apply.
a. Eggs
b. Yogurt
c. Parsley
d. Broccoli
e. Cucumbers
f. Cranberry juice Answer: b. Yogurt
c. Parsley
f. Cranberry juice
Rationale: Deodorizing foods for the client with an ostomy include
beet greens, parsley, buttermilk, cranberry juice, and yogurt. Eggs,
broccoli, and cucumbers are gas-forming foods.
◉ A nurse is teaching a client with an ileostomy about foods that
could result in the production of liquid stools. Which food that just
arrived on the client's meal tray should the nurse discourage the client
from eating?
,a. Bran
b. Pasta
c. Boiled rice
d. Low-fat cheese Answer: a. Bran
Rationale: Ileostomy output is liquid. The addition or elimination of
various foods can help thicken this liquid drainage. Bran is high in
dietary fiber and will therefore increase the output of liquid stool by
hastening its propulsion through the bowel. Foods that help thicken
the stool of the client with an ileostomy include pasta, boiled rice, and
low-fat cheese.
◉ A client with liver cancer who is undergoing chemotherapy tells
the nurse that some foods on the meal tray taste bitter. Which food
does the nurse suggest that the client eliminate from the diet, knowing
that it is most likely to taste bitter to the client?
a. Beef
b. Custard
c. Potatoes
d. Cantaloupe Answer: a. Beef
Rationale: Chemotherapy may distort how certain foods taste to the
client. Beef and pork are often reported by people undergoing
chemotherapy to taste bitter or metallic. The nurse can promote
nutrition by helping the client choose alternative sources of protein.
The foods set forth in other options are not likely to cause this
problem.
,◉ A client with diabetes mellitus who has been taught about dietary
management of the disease wishes to have 8 oz (240 ml) of nonfat
yogurt with breakfast. The nurse determines that the client
understands diet management when the client states that which action
will be taken after eating the nonfat yogurt?
a. Not eating ice cream for 2 days
b. Omitting 8 oz (240 ml) of skim milk from that meal
c. Omitting salad dressing and butter at lunchtime
d. Eating only half of an allowed meat product at supper Answer: b.
Omitting 8 oz (240 ml) of skim milk from that meal
Rationale: Yogurt is a milk product. Therefore if the client is going to
eat 8 oz (240 ml) of yogurt at a meal, the client should eliminate the
milk product from the same meal. Ice cream is not recommended for
the diabetic diet because it is high in fat and sugar. Meat is not a milk
product, and it is unnecessary to alter the meat allowance at
suppertime. Salad dressing and butter are fats.
◉ A nurse is caring for a client with cirrhosis. As part of the teaching
regarding dietary means of minimizing the effects of the disorder, the
nurse educates the client about foods that are high in thiamine. The
nurse determines that the client has the best understanding of the
material if the client states to increase the intake of which foods?
Select all that apply.
a. Milk
b. Peanuts
c. Chicken
d. Broccoli
e. Asparagus
, f. Whole-grain cereals Answer: b. Peanuts
e. Asparagus
f. Whole-grain cereals
Rationale: Thiamine is present in a variety of foods of plant and
animal origin. Pork products are especially rich in the vitamin, but
other good sources are peanuts, asparagus, legumes, and whole-grain
and enriched cereals. Milk is high in vitamins A and D, calcium, and
magnesium. Chicken is high in protein. Broccoli is high in calcium
and folic acid.
◉ A nurse is monitoring the nutritional status of a client receiving
enteral nutrition. Which parameter does the nurse use to determine the
effectiveness of the tube feedings?
a. Daily weight
b. Serum protein level
c. Calorie count sheets
d. Daily intake and output records Answer: a. Daily weight
Rationale: The most accurate measurement of the effectiveness of
nutritional management of the client is the daily weight. The client
should be weighed at the same time (preferably early morning) each
day, wearing the same clothes, on the same scale. The incorrect
options may be used to assess nutrition and hydration status, but the
effectiveness of the diet is measured by whether the client's body
weight is maintained.
◉ A nurse is instructing a client in the first trimester of pregnancy
about nutrition. Which statement by the client indicates the need for
further instruction?
