HESI Nutrition Practice Exam questions with
well verified answers
The nurse is teaching a client who has iron deficiency anemia about foods she should
include in the diet. The nurse determines that the client understands the dietary
modifications if which items are selected from the menu?
1. Nuts and milk
2. Coffee and tea
3. Cooked rolled oats and fish
4. Oranges and dark green leafy vegetables - CORRECT ANSWER -4Rationale: Dark
green leafy vegetables are a good source of iron and oranges are a good source of
vitamin C, which enhances iron absorption. All other options are not food sources that
are high in iron and vitamin C.
The nurse is planning to teach a client with malabsorption syndrome about the
necessity of following a low-fat diet. The nurse develops a list of high-fat foods to avoid
and should include which food items on the list? Select all that apply.
1. Oranges
2. Broccoli
3. Margarine
4. Cream cheese
5. Luncheon meats
6. Broiled haddock - CORRECT ANSWER -3, 4, 5Rationale: Fruits and vegetables tend
to be lower in fat because they do not come from animal sources. Broiled haddock is
also naturally lower in fat. Margarine, cream cheese, and luncheon meats are high-fat
foods.
The nurse instructs a client with chronic kidney disease who is receiving hemodialysis
about dietary modifications. The nurse determines that the client understands these
dietary modifications if the client selects which items from the dietary menu?
1. Cream of wheat, blueberries, coffee
2. Sausage and eggs, banana, orange juice
3. Bacon, cantaloupe melon, tomato juice
4. Cured pork, grits, strawberries, orange juice - CORRECT ANSWER -1Rationale: The
diet for a client with chronic kidney disease who is receiving hemodialysis should
include controlled amounts of sodium, phosphorus, calcium, potassium, and fluids,
which is indicated in the correct option. The food items in the remaining options are high
in sodium, phosphorus, or potassium.
The nurse is conducting a dietary assessment on a client who is on a vegan diet. The
nurse provides dietary teaching and should focus on foods high in which vitamin that
may be lacking in a vegan diet?
1. Vitamin A
2. Vitamin B12
3. Vitamin C
,4. Vitamin E - CORRECT ANSWER -2Rationale: Vegans do not consume any animal
products. Vitamin B12 is found in animal products and therefore would most likely be
lacking in a vegan diet. Vitamins A, C, and E are found in fresh fruits and vegetables,
which are consumed in a vegan diet.
A client with hypertension has been told to maintain a diet low in sodium. The nurse
who is teaching this client about foods that are allowed should include which food item
in a list provided to the client?
1. Tomato soup
2. Boiled shrimp
3. Instant oatmeal
4. Summer squash - CORRECT ANSWER -4Rationale: Foods that are lower in sodium
include fruits and vegetables (summer squash), because they do not contain
physiological saline. Highly processed or refined foods (tomato soup, instant oatmeal)
are higher in sodium unless their food labels specifically state "low sodium." Saltwater
fish and shellfish are high in sodium.
A postoperative client has been placed on a clear liquid diet. The nurse should provide
the client with which items that are allowed to be consumed on this diet? Select all that
apply.
1. Broth
2. Coffee
3. Gelatin
4. Pudding
5. Vegetable juice
6. Pureed vegetables - CORRECT ANSWER -1, 2, 3Rationale: A clear liquid diet
consists of foods that are relatively transparent to light and are clear and liquid at room
and body temperature. These foods include items such as water, bouillon, clear broth,
carbonated beverages, gelatin, hard candy, lemonade, ice pops, and regular or
decaffeinated coffee or tea. The incorrect food items are items that are allowed on a full
liquid diet.
The nurse is instructing a client with hypertension on the importance of choosing foods
low in sodium. The nurse should teach the client to limit intake of which food?
1. Apples
2. Bananas
3. Smoked sausage
4. Steamed vegetables - CORRECT ANSWER -3Rationale: Smoked foods are high in
sodium, which is noted in the correct option. The remaining options are fruits and
vegetables, which are low in sodium.
A client who is recovering from surgery has been advanced from a clear liquid diet to a
full liquid diet. The client is looking forward to the diet change because he has been
"bored" with the clear liquid diet. The nurse should offer which full liquid item to the
client?
1. Tea
,2. Gelatin
3. Custard
4. Ice pop - CORRECT ANSWER -3Rationale: Full liquid food items include items such
as plain ice cream, sherbet, breakfast drinks, milk, pudding and custard, soups that are
strained, refined cooked cereals, and strained vegetable juices. A clear liquid diet
consists of foods that are relatively transparent. The food items in the incorrect options
are clear liquids.
A client is recovering from abdominal surgery and has a large abdominal wound. The
nurse should encourage the client to eat which food item that is naturally high in vitamin
C to promote wound healing?
1. Milk
2. Oranges
3. Bananas
4. Chicken - CORRECT ANSWER -2Rationale: Citrus fruits and juices are especially
high in vitamin C. Bananas are high in potassium. Meats and dairy products are two
food groups that are high in the B vitamins.
The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the
disorder, the nurse teaches the client about foods that are high in thiamine. The nurse
determines that the client has the best understanding of the dietary measures to follow if
the client states an intention to increase the intake of which food?
1. Milk
2. Chicken
3. Broccoli
4. Legumes - CORRECT ANSWER -4Rationale: The client with cirrhosis needs to
consume foods high in thiamine. Thiamine is present in a variety of foods of plant and
animal origin. Legumes are especially rich in this vitamin. Other good food sources
include nuts, whole-grain cereals, and pork. Milk contains vitamins A, D, and B2. Poultry
contains niacin. Broccoli contains vitamins C, E, and K and folic acid.
A client is being weaned from parenteral nutrition (PN) and is expected to begin taking
solid food today. The ongoing solution rate has been 100 mL/hour. The nurse
anticipates that which prescription regarding the PN solution will accompany the diet
prescription?
1. Discontinue the PN.
2. Decrease PN rate to 50 mL/hour.
3. Start 0.9% normal saline at 25 mL/hour.
4. Continue current infusion rate prescriptions for PN. - CORRECT ANSWER -
2Rationale: When a client begins eating a regular diet after a period of receiving PN, the
PN is decreased gradually. PN that is discontinued abruptly can cause hypoglycemia.
Clients often have anorexia after being without food for some time, and the digestive
tract also is not used to producing the digestive enzymes that will be needed. Gradually
decreasing the infusion rate allows the client to remain adequately nourished during the
transition to a normal diet and prevents the occurrence of hypoglycemia. Even before
clients are started on a solid diet, they are given clear liquids followed by full liquids to
, further ease the transition. A solution of normal saline does not provide the glucose
needed during the transition of discontinuing the PN and could cause the client to
experience hypoglycemia.
The nurse is preparing to change the parenteral nutrition (PN) solution bag and tubing.
The client's central venous line is located in the right subclavian vein. The nurse asks
the client to take which essential action during the tubing change?
1. Breathe normally.
2. Turn the head to the right.
3. Exhale slowly and evenly.
4. Take a deep breath, hold it, and bear down. - CORRECT ANSWER -4Rationale: The
client should be asked to perform the Valsalva maneuver during tubing changes. This
helps avoid air embolism during tubing changes. The nurse asks the client to take a
deep breath, hold it, and bear down. If the intravenous line is on the right, the client
turns his or her head to the left. This position increases intrathoracic pressure.
Breathing normally and exhaling slowly and evenly are inappropriate and could enhance
the potential for an air embolism during the tubing change.
A client with parenteral nutrition (PN) infusing has disconnected the tubing from the
central line catheter. The nurse assesses the client and suspects an air embolism. The
nurse should immediately place the client in which position?
1. On the left side, with the head lower than the feet
2. On the left side, with the head higher than the feet
3. On the right side, with the head lower than the feet
4. On the right side, with the head higher than the feet - CORRECT ANSWER -
1Rationale: Air embolism occurs when air enters the catheter system, such as when the
system is opened for intravenous (IV) tubing changes or when the IV tubing
disconnects. Air embolism is a critical situation; if it is suspected, the client should be
placed in a left side-lying position. The head should be lower than the feet. This position
is used to minimize the effect of the air traveling as a bolus to the lungs by trapping it in
the right side of the heart. The positions in the remaining options are inappropriate if an
air embolism is suspected.
Which nursing action is essential prior to initiating a new prescription for 500 mL of fat
emulsion (lipids) to infuse at 50 mL/hour?
1. Ensure that the client does not have diabetes.
2. Determine whether the client has an allergy to eggs.
3. Add regular insulin to the fat emulsion, using aseptic technique.
4. Contact the health care provider (HCP) to have a central line inserted for fat emulsion
infusion. - CORRECT ANSWER -2Rationale: The client beginning infusions of fat
emulsions must be first assessed for known allergies to eggs to prevent anaphylaxis.
Egg yolk is a component of the solution and provides emulsification. The remaining
options are unnecessary and are not related specifically to the administration of fat
emulsion.
well verified answers
The nurse is teaching a client who has iron deficiency anemia about foods she should
include in the diet. The nurse determines that the client understands the dietary
modifications if which items are selected from the menu?
1. Nuts and milk
2. Coffee and tea
3. Cooked rolled oats and fish
4. Oranges and dark green leafy vegetables - CORRECT ANSWER -4Rationale: Dark
green leafy vegetables are a good source of iron and oranges are a good source of
vitamin C, which enhances iron absorption. All other options are not food sources that
are high in iron and vitamin C.
The nurse is planning to teach a client with malabsorption syndrome about the
necessity of following a low-fat diet. The nurse develops a list of high-fat foods to avoid
and should include which food items on the list? Select all that apply.
1. Oranges
2. Broccoli
3. Margarine
4. Cream cheese
5. Luncheon meats
6. Broiled haddock - CORRECT ANSWER -3, 4, 5Rationale: Fruits and vegetables tend
to be lower in fat because they do not come from animal sources. Broiled haddock is
also naturally lower in fat. Margarine, cream cheese, and luncheon meats are high-fat
foods.
The nurse instructs a client with chronic kidney disease who is receiving hemodialysis
about dietary modifications. The nurse determines that the client understands these
dietary modifications if the client selects which items from the dietary menu?
1. Cream of wheat, blueberries, coffee
2. Sausage and eggs, banana, orange juice
3. Bacon, cantaloupe melon, tomato juice
4. Cured pork, grits, strawberries, orange juice - CORRECT ANSWER -1Rationale: The
diet for a client with chronic kidney disease who is receiving hemodialysis should
include controlled amounts of sodium, phosphorus, calcium, potassium, and fluids,
which is indicated in the correct option. The food items in the remaining options are high
in sodium, phosphorus, or potassium.
The nurse is conducting a dietary assessment on a client who is on a vegan diet. The
nurse provides dietary teaching and should focus on foods high in which vitamin that
may be lacking in a vegan diet?
1. Vitamin A
2. Vitamin B12
3. Vitamin C
,4. Vitamin E - CORRECT ANSWER -2Rationale: Vegans do not consume any animal
products. Vitamin B12 is found in animal products and therefore would most likely be
lacking in a vegan diet. Vitamins A, C, and E are found in fresh fruits and vegetables,
which are consumed in a vegan diet.
A client with hypertension has been told to maintain a diet low in sodium. The nurse
who is teaching this client about foods that are allowed should include which food item
in a list provided to the client?
1. Tomato soup
2. Boiled shrimp
3. Instant oatmeal
4. Summer squash - CORRECT ANSWER -4Rationale: Foods that are lower in sodium
include fruits and vegetables (summer squash), because they do not contain
physiological saline. Highly processed or refined foods (tomato soup, instant oatmeal)
are higher in sodium unless their food labels specifically state "low sodium." Saltwater
fish and shellfish are high in sodium.
A postoperative client has been placed on a clear liquid diet. The nurse should provide
the client with which items that are allowed to be consumed on this diet? Select all that
apply.
1. Broth
2. Coffee
3. Gelatin
4. Pudding
5. Vegetable juice
6. Pureed vegetables - CORRECT ANSWER -1, 2, 3Rationale: A clear liquid diet
consists of foods that are relatively transparent to light and are clear and liquid at room
and body temperature. These foods include items such as water, bouillon, clear broth,
carbonated beverages, gelatin, hard candy, lemonade, ice pops, and regular or
decaffeinated coffee or tea. The incorrect food items are items that are allowed on a full
liquid diet.
The nurse is instructing a client with hypertension on the importance of choosing foods
low in sodium. The nurse should teach the client to limit intake of which food?
1. Apples
2. Bananas
3. Smoked sausage
4. Steamed vegetables - CORRECT ANSWER -3Rationale: Smoked foods are high in
sodium, which is noted in the correct option. The remaining options are fruits and
vegetables, which are low in sodium.
A client who is recovering from surgery has been advanced from a clear liquid diet to a
full liquid diet. The client is looking forward to the diet change because he has been
"bored" with the clear liquid diet. The nurse should offer which full liquid item to the
client?
1. Tea
,2. Gelatin
3. Custard
4. Ice pop - CORRECT ANSWER -3Rationale: Full liquid food items include items such
as plain ice cream, sherbet, breakfast drinks, milk, pudding and custard, soups that are
strained, refined cooked cereals, and strained vegetable juices. A clear liquid diet
consists of foods that are relatively transparent. The food items in the incorrect options
are clear liquids.
A client is recovering from abdominal surgery and has a large abdominal wound. The
nurse should encourage the client to eat which food item that is naturally high in vitamin
C to promote wound healing?
1. Milk
2. Oranges
3. Bananas
4. Chicken - CORRECT ANSWER -2Rationale: Citrus fruits and juices are especially
high in vitamin C. Bananas are high in potassium. Meats and dairy products are two
food groups that are high in the B vitamins.
The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the
disorder, the nurse teaches the client about foods that are high in thiamine. The nurse
determines that the client has the best understanding of the dietary measures to follow if
the client states an intention to increase the intake of which food?
1. Milk
2. Chicken
3. Broccoli
4. Legumes - CORRECT ANSWER -4Rationale: The client with cirrhosis needs to
consume foods high in thiamine. Thiamine is present in a variety of foods of plant and
animal origin. Legumes are especially rich in this vitamin. Other good food sources
include nuts, whole-grain cereals, and pork. Milk contains vitamins A, D, and B2. Poultry
contains niacin. Broccoli contains vitamins C, E, and K and folic acid.
A client is being weaned from parenteral nutrition (PN) and is expected to begin taking
solid food today. The ongoing solution rate has been 100 mL/hour. The nurse
anticipates that which prescription regarding the PN solution will accompany the diet
prescription?
1. Discontinue the PN.
2. Decrease PN rate to 50 mL/hour.
3. Start 0.9% normal saline at 25 mL/hour.
4. Continue current infusion rate prescriptions for PN. - CORRECT ANSWER -
2Rationale: When a client begins eating a regular diet after a period of receiving PN, the
PN is decreased gradually. PN that is discontinued abruptly can cause hypoglycemia.
Clients often have anorexia after being without food for some time, and the digestive
tract also is not used to producing the digestive enzymes that will be needed. Gradually
decreasing the infusion rate allows the client to remain adequately nourished during the
transition to a normal diet and prevents the occurrence of hypoglycemia. Even before
clients are started on a solid diet, they are given clear liquids followed by full liquids to
, further ease the transition. A solution of normal saline does not provide the glucose
needed during the transition of discontinuing the PN and could cause the client to
experience hypoglycemia.
The nurse is preparing to change the parenteral nutrition (PN) solution bag and tubing.
The client's central venous line is located in the right subclavian vein. The nurse asks
the client to take which essential action during the tubing change?
1. Breathe normally.
2. Turn the head to the right.
3. Exhale slowly and evenly.
4. Take a deep breath, hold it, and bear down. - CORRECT ANSWER -4Rationale: The
client should be asked to perform the Valsalva maneuver during tubing changes. This
helps avoid air embolism during tubing changes. The nurse asks the client to take a
deep breath, hold it, and bear down. If the intravenous line is on the right, the client
turns his or her head to the left. This position increases intrathoracic pressure.
Breathing normally and exhaling slowly and evenly are inappropriate and could enhance
the potential for an air embolism during the tubing change.
A client with parenteral nutrition (PN) infusing has disconnected the tubing from the
central line catheter. The nurse assesses the client and suspects an air embolism. The
nurse should immediately place the client in which position?
1. On the left side, with the head lower than the feet
2. On the left side, with the head higher than the feet
3. On the right side, with the head lower than the feet
4. On the right side, with the head higher than the feet - CORRECT ANSWER -
1Rationale: Air embolism occurs when air enters the catheter system, such as when the
system is opened for intravenous (IV) tubing changes or when the IV tubing
disconnects. Air embolism is a critical situation; if it is suspected, the client should be
placed in a left side-lying position. The head should be lower than the feet. This position
is used to minimize the effect of the air traveling as a bolus to the lungs by trapping it in
the right side of the heart. The positions in the remaining options are inappropriate if an
air embolism is suspected.
Which nursing action is essential prior to initiating a new prescription for 500 mL of fat
emulsion (lipids) to infuse at 50 mL/hour?
1. Ensure that the client does not have diabetes.
2. Determine whether the client has an allergy to eggs.
3. Add regular insulin to the fat emulsion, using aseptic technique.
4. Contact the health care provider (HCP) to have a central line inserted for fat emulsion
infusion. - CORRECT ANSWER -2Rationale: The client beginning infusions of fat
emulsions must be first assessed for known allergies to eggs to prevent anaphylaxis.
Egg yolk is a component of the solution and provides emulsification. The remaining
options are unnecessary and are not related specifically to the administration of fat
emulsion.
