HESI NUTRITION CERTIFICATION SCRIPT
2026 QUESTIONS WITH SOLUTIONS
GRADED A+
◍ Nursing considerations with vegan and vegetarian diets:.
Answer: 1. Vegan and vegetarian diets are not usually prescribed but are a
diet choice made by a client.2. Ensure that the client eats a sufficient amount
of varied foods to meet nutrient and energy needs.3. Clients should be
educated about consuming complementary proteins over the course of each
day to ensure that all essential amino acids are provided.4. Potential
deficiencies in vegetarian diets include energy, protein, vitamin B12, zinc,
iron, calcium, omega-3 fatty acids, and vitamin D (if limited exposure to
sunlight).5. To enhance absorption of iron, vegetarians should consume a
good source of iron and vitamin C with each meal.6. Foods eaten may
include tofu, tempeh, soy milk and soy products, meat analogs, legumes,
nuts and seeds, sprouts, and a variety of fruits and vegetables.7. Soy protein
is considered equivalent in quality to animal protein.
◍ Nursing considerations with a high fiber diet:.
Answer: a. High-fiber diet provides 20 to 35 g of dietary fiber dailyb.
Volume and weight are added to the stool, speeding the movement of
undigested materials through the intestinec. High-fiber foods are fruits and
vegetables and whole-grain productsd. Increase fiber gradually and provide
adequate fluids to reduce possible undesirable side effects such as
abdominal cramps, bloating, diarrhea, and dehydratione. Gas-forming foods
should be limited
◍ nifedipine - what beverage to avoid.
Answer: grapefruit juice
◍ The nurse is making initial rounds at the beginning of the shift and notes
, that the parenteral nutrition (PN) bag of an assigned client is empty. Which
solution should the nurse hang until another PN solution is mixed and
delivered to the nursing unit?1. 5% dextrose in water2. 10% dextrose in
water3. 5% dextrose in Ringer's lactate4. 5% dextrose in 0.9% sodium
chloride.
Answer: 2Rationale: The client is at risk for hypoglycemia; therefore, the
solution containing the highest amount of glucose should be hung until the
new PN solution becomes available. Because PN solutions contain high
glucose concentrations, the 10% dextrose in water solution is the best of the
choices presented. The solution selected should be one that minimizes the
risk of hypoglycemia. The remaining options will not be as effective in
minimizing the risk of hypoglycemia.
◍ The nurse is caring for a restless client who is beginning nutritional therapy
with parenteral nutrition (PN). The nurse should plan to ensure that which
action is taken to prevent the client from sustaining injury?1. Calculate daily
intake and output.2. Monitor the temperature once daily.3. Secure all
connections in the PN system.4. Monitor blood glucose levels every 12
hours..
Answer: 3Rationale: The nurse should plan to secure all connections in the
tubing (connections are used per agency protocol). This helps to prevent the
restless client from pulling the connections apart accidentally. The nurse
should also monitor intake and output, but this does not relate specifically to
a risk for injury as presented in the question. Also, monitoring the
temperature and blood glucose levels does not relate to a risk for injury as
presented in the question. In addition, the client's temperature and blood
glucose levels are monitored more frequently than the time frames identified
in the options to detect signs of infection and hyperglycemia, respectively.
◍ Nursing considerations with a protein restricted diet:.
Answer: a. Provide enough protein to maintain nutritional status but not an
amount that will allow the buildup of waste products from protein
metabolism (40 to 60 g of protein daily).b. The less protein allowed, the
more important it becomes that all protein in the diet be of high biological
, value (contain all essential amino acids in recommended proportions).c. An
adequate total energy intake from foods is critical for clients on
protein-restricted diets (protein will be used for energy, rather than for
protein synthesis).d. Special low-protein products, such as pastas, bread,
cookies, wafers, and gelatin made with wheat starch, can improve energy
intake and add variety to the diet.e. Carbohydrates in powdered or liquid
forms can provide additional energy.f. Vegetables and fruits contain some
protein and, for very low-protein diets, these foods must be calculated into
the diet.g. Foods are limited from the milk,
◍ 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 milk2. Coffee and tea3. Cooked rolled oats and fish4.
Oranges and dark green leafy vegetables.
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.
◍ Calcium:Iron:Magnesium:Phosphorus:Potassium:Sodium:Zinc:.
Answer: CheeseCollard greensMilk and soy
milkRhubarbSardinesTofuYogurtChlorideSaltBreads and cerealsDark green
vegetablesDried fruitsEgg yolkLegumesLiverMeatsAvocadoCanned white
tunaCauliflowerCooked rolled oatsGreen leafy vegetablesMilkPeanut
butterPeasPork, beef, chickenPotatoesRaisinsYogurtFishNutsOrgan
meatsPork, beef, chickenWhole-grain breads and
cerealsAvocadoBananasCantaloupeCarrotsFishMushroomsOrangesPork,
beef, vealPotatoesRaisinsSpinachStrawberriesTomatoesBaconButterCanned
foodCheeseCured porkHot dogsKetchupLunch meatMilkMustardProcessed
foodSnack foodSoy sauceTable saltWhite and whole-wheat breadEggsLeafy
vegetablesMeatsProtein-rich foods
◍ 1. Amino acids, which make up _____, are critical to all aspects of growth
, and development of body tissues, and provide 4 cal/g.2. Build and repair
body tissues, regulate fluid balance, maintain acid-base balance, produce
antibodies, provide energy, and produce enzymes and hormones.3. _____
are required in the diet because the body cannot manufacture them.4. _____
contain all essential amino acids; _____ lack some of the essential fatty
acids.5. Inadequate amounts can cause malnutrition and severe wasting of
fat and muscle tissue..
Answer: proteinsessential amino acids complete proteins incomplete
proteins
◍ orange, red, yellow, and green veggies.
Answer: beta carotene
◍ bone development, muscle contraction kidney function, nerve conduction,
heart beat regularity.
Answer: phosphorus
◍ Used for constipation, irritable bowel syndrome when the primary symptom
is alternating constipation and diarrhea, and asymptomatic diverticular
disease.
Answer: High fiber high residue
◍ Provides foods that have been mechanically altered in texture to require
minimal chewingUsed for clients who have difficulty chewing but can
tolerate more variety in texture than a liquid diet offersUsed for clients who
have dental problems, surgery of the head or neck, or dysphagia (requires
swallowing evaluation and may require thickened liquids if the client has
swallowing difficulties).
Answer: Mechanical soft
◍ Foods for client who isn't eating because of mouth ulcers.
Answer: poached or scrambled eggs
◍ Used for clients who have difficulty chewing or swallowingUsed for clients
who have ulcerations of the mouth or gums, oral surgery, broken jaw, plastic
surgery of the head or neck, or dysphagia, or for the client who has had a
2026 QUESTIONS WITH SOLUTIONS
GRADED A+
◍ Nursing considerations with vegan and vegetarian diets:.
Answer: 1. Vegan and vegetarian diets are not usually prescribed but are a
diet choice made by a client.2. Ensure that the client eats a sufficient amount
of varied foods to meet nutrient and energy needs.3. Clients should be
educated about consuming complementary proteins over the course of each
day to ensure that all essential amino acids are provided.4. Potential
deficiencies in vegetarian diets include energy, protein, vitamin B12, zinc,
iron, calcium, omega-3 fatty acids, and vitamin D (if limited exposure to
sunlight).5. To enhance absorption of iron, vegetarians should consume a
good source of iron and vitamin C with each meal.6. Foods eaten may
include tofu, tempeh, soy milk and soy products, meat analogs, legumes,
nuts and seeds, sprouts, and a variety of fruits and vegetables.7. Soy protein
is considered equivalent in quality to animal protein.
◍ Nursing considerations with a high fiber diet:.
Answer: a. High-fiber diet provides 20 to 35 g of dietary fiber dailyb.
Volume and weight are added to the stool, speeding the movement of
undigested materials through the intestinec. High-fiber foods are fruits and
vegetables and whole-grain productsd. Increase fiber gradually and provide
adequate fluids to reduce possible undesirable side effects such as
abdominal cramps, bloating, diarrhea, and dehydratione. Gas-forming foods
should be limited
◍ nifedipine - what beverage to avoid.
Answer: grapefruit juice
◍ The nurse is making initial rounds at the beginning of the shift and notes
, that the parenteral nutrition (PN) bag of an assigned client is empty. Which
solution should the nurse hang until another PN solution is mixed and
delivered to the nursing unit?1. 5% dextrose in water2. 10% dextrose in
water3. 5% dextrose in Ringer's lactate4. 5% dextrose in 0.9% sodium
chloride.
Answer: 2Rationale: The client is at risk for hypoglycemia; therefore, the
solution containing the highest amount of glucose should be hung until the
new PN solution becomes available. Because PN solutions contain high
glucose concentrations, the 10% dextrose in water solution is the best of the
choices presented. The solution selected should be one that minimizes the
risk of hypoglycemia. The remaining options will not be as effective in
minimizing the risk of hypoglycemia.
◍ The nurse is caring for a restless client who is beginning nutritional therapy
with parenteral nutrition (PN). The nurse should plan to ensure that which
action is taken to prevent the client from sustaining injury?1. Calculate daily
intake and output.2. Monitor the temperature once daily.3. Secure all
connections in the PN system.4. Monitor blood glucose levels every 12
hours..
Answer: 3Rationale: The nurse should plan to secure all connections in the
tubing (connections are used per agency protocol). This helps to prevent the
restless client from pulling the connections apart accidentally. The nurse
should also monitor intake and output, but this does not relate specifically to
a risk for injury as presented in the question. Also, monitoring the
temperature and blood glucose levels does not relate to a risk for injury as
presented in the question. In addition, the client's temperature and blood
glucose levels are monitored more frequently than the time frames identified
in the options to detect signs of infection and hyperglycemia, respectively.
◍ Nursing considerations with a protein restricted diet:.
Answer: a. Provide enough protein to maintain nutritional status but not an
amount that will allow the buildup of waste products from protein
metabolism (40 to 60 g of protein daily).b. The less protein allowed, the
more important it becomes that all protein in the diet be of high biological
, value (contain all essential amino acids in recommended proportions).c. An
adequate total energy intake from foods is critical for clients on
protein-restricted diets (protein will be used for energy, rather than for
protein synthesis).d. Special low-protein products, such as pastas, bread,
cookies, wafers, and gelatin made with wheat starch, can improve energy
intake and add variety to the diet.e. Carbohydrates in powdered or liquid
forms can provide additional energy.f. Vegetables and fruits contain some
protein and, for very low-protein diets, these foods must be calculated into
the diet.g. Foods are limited from the milk,
◍ 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 milk2. Coffee and tea3. Cooked rolled oats and fish4.
Oranges and dark green leafy vegetables.
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.
◍ Calcium:Iron:Magnesium:Phosphorus:Potassium:Sodium:Zinc:.
Answer: CheeseCollard greensMilk and soy
milkRhubarbSardinesTofuYogurtChlorideSaltBreads and cerealsDark green
vegetablesDried fruitsEgg yolkLegumesLiverMeatsAvocadoCanned white
tunaCauliflowerCooked rolled oatsGreen leafy vegetablesMilkPeanut
butterPeasPork, beef, chickenPotatoesRaisinsYogurtFishNutsOrgan
meatsPork, beef, chickenWhole-grain breads and
cerealsAvocadoBananasCantaloupeCarrotsFishMushroomsOrangesPork,
beef, vealPotatoesRaisinsSpinachStrawberriesTomatoesBaconButterCanned
foodCheeseCured porkHot dogsKetchupLunch meatMilkMustardProcessed
foodSnack foodSoy sauceTable saltWhite and whole-wheat breadEggsLeafy
vegetablesMeatsProtein-rich foods
◍ 1. Amino acids, which make up _____, are critical to all aspects of growth
, and development of body tissues, and provide 4 cal/g.2. Build and repair
body tissues, regulate fluid balance, maintain acid-base balance, produce
antibodies, provide energy, and produce enzymes and hormones.3. _____
are required in the diet because the body cannot manufacture them.4. _____
contain all essential amino acids; _____ lack some of the essential fatty
acids.5. Inadequate amounts can cause malnutrition and severe wasting of
fat and muscle tissue..
Answer: proteinsessential amino acids complete proteins incomplete
proteins
◍ orange, red, yellow, and green veggies.
Answer: beta carotene
◍ bone development, muscle contraction kidney function, nerve conduction,
heart beat regularity.
Answer: phosphorus
◍ Used for constipation, irritable bowel syndrome when the primary symptom
is alternating constipation and diarrhea, and asymptomatic diverticular
disease.
Answer: High fiber high residue
◍ Provides foods that have been mechanically altered in texture to require
minimal chewingUsed for clients who have difficulty chewing but can
tolerate more variety in texture than a liquid diet offersUsed for clients who
have dental problems, surgery of the head or neck, or dysphagia (requires
swallowing evaluation and may require thickened liquids if the client has
swallowing difficulties).
Answer: Mechanical soft
◍ Foods for client who isn't eating because of mouth ulcers.
Answer: poached or scrambled eggs
◍ Used for clients who have difficulty chewing or swallowingUsed for clients
who have ulcerations of the mouth or gums, oral surgery, broken jaw, plastic
surgery of the head or neck, or dysphagia, or for the client who has had a
