Nutrition Practice Questions – Answers
1. Client altering diabetic journals – test to assess compliance:
Answer: C. Hemoglobin A1c
2. Foods rich in vitamin B12 after subtotal gastrectomy:
Answer: A. Cheese, eggs, and fish
3. Food group containing zinc to aid wound healing:
Answer: C. Meats and shellfish
4. Client requiring higher caloric diet:
Answer: D. Client with bacterial pneumonia
5. Kosher diet main course:
Answer: A. Lamb chops with mint jelly
6. Position for continuous NG tube feeding to prevent aspiration:
Answer: B. Semi-Fowler’s
7. Cultural dietary preference for Chinese client:
Answer: B. Vegetables
8. Food for client with mouth ulcers:
Answer: A. Poached or scrambled eggs
9. Meal content precipitating right upper quadrant pain (RUQ):
Answer: C. Saturated fat content
10. GTT – what beverage is allowed with morning meds:
Answer: D. Water without flavorings
11. Acute cholecystitis – correct dietary choice:
Answer: D. Baked fish and tomatoes with lettuce
12. Low-sodium diet – correct selections (Select all that apply):
Answer: A. White rice with steamed vegetables
Answer: B. Cottage cheese with sliced tomatoes
13. Lactose-intolerant client – sources of calcium & vitamin D:
Answer: A. Fortified soy products
14. Stress incontinence – dietary change:
Answer: D. Avoid alcohol and caffeine
15. Dumping syndrome – client demonstrates understanding:
Answer: A. Fluids should be limited to eight ounces with meals
16. Post-total colectomy – food recommendation:
Answer: B. Chicken noodle soup
17. Reduce colostomy odor (Select all that apply):
Answer: A. Eat foods containing yogurt
Answer: C. Drink a glass of buttermilk
Answer: D. Eat sprigs of parsley
18. Cirrhosis – vitamin deficiency increasing bleeding risk:
Answer: A. Vitamin K
19. Psyllium – proper administration:
Answer: B. Take supplement with 240 ml of liquid and follow with a second glass
1. Client altering diabetic journals – test to assess compliance:
Answer: C. Hemoglobin A1c
2. Foods rich in vitamin B12 after subtotal gastrectomy:
Answer: A. Cheese, eggs, and fish
3. Food group containing zinc to aid wound healing:
Answer: C. Meats and shellfish
4. Client requiring higher caloric diet:
Answer: D. Client with bacterial pneumonia
5. Kosher diet main course:
Answer: A. Lamb chops with mint jelly
6. Position for continuous NG tube feeding to prevent aspiration:
Answer: B. Semi-Fowler’s
7. Cultural dietary preference for Chinese client:
Answer: B. Vegetables
8. Food for client with mouth ulcers:
Answer: A. Poached or scrambled eggs
9. Meal content precipitating right upper quadrant pain (RUQ):
Answer: C. Saturated fat content
10. GTT – what beverage is allowed with morning meds:
Answer: D. Water without flavorings
11. Acute cholecystitis – correct dietary choice:
Answer: D. Baked fish and tomatoes with lettuce
12. Low-sodium diet – correct selections (Select all that apply):
Answer: A. White rice with steamed vegetables
Answer: B. Cottage cheese with sliced tomatoes
13. Lactose-intolerant client – sources of calcium & vitamin D:
Answer: A. Fortified soy products
14. Stress incontinence – dietary change:
Answer: D. Avoid alcohol and caffeine
15. Dumping syndrome – client demonstrates understanding:
Answer: A. Fluids should be limited to eight ounces with meals
16. Post-total colectomy – food recommendation:
Answer: B. Chicken noodle soup
17. Reduce colostomy odor (Select all that apply):
Answer: A. Eat foods containing yogurt
Answer: C. Drink a glass of buttermilk
Answer: D. Eat sprigs of parsley
18. Cirrhosis – vitamin deficiency increasing bleeding risk:
Answer: A. Vitamin K
19. Psyllium – proper administration:
Answer: B. Take supplement with 240 ml of liquid and follow with a second glass
