NUTRITION PROCTORED FINAL STUDY PAPER
2026 COMPLETE QUESTIONS AND ANSWERS
◉ Which of the following food choices by a client undergoing
chemotherapy with presence of stomatitis indicates a need for
further teaching?
A. Small pieces of bananas
B. Cut up fresh orange & pineapple slices
C. Yogurt with granola
D. Meat lasagna. Answer: B
◉ A nurse is caring for a client who has hypoglycemia. Which of the
following is an appropriate action by the nurse?
A. Offer crackers & cheese
B. Encourage sucking on 8 hard candies
C. Provide 8 oz of regular soda
D. Give juice w/table sugar Answer: B
◉ Which of the following are appropriate dietary choices for a client
with cholecystitis? Select all that apply.
,A. Baked lightly-seasoned tilapia
B. Buttered steamed broccoli
C. Skim or 1% low fat milk
D. Whole wheat toast
E. Pasta with cream sauce and onions Answer: A, C
◉ Patients with gallstones, also known as cholecystitis, should avoid
what in their diet? Answer: FAT
◉ A nurse is planning for an older adult client who is receiving
treatment for malnutrition. The client is scheduled for discharge to
his home where he lives alone. Which of the following actions are
appropriate to include in the plan of care? (Select all that apply.)
A. Consult social services to arrange home meal delivery
B. Encourage the client to purchase nonperishable boxed meals
C. Advise the client to purchase frozen fruits/veggies
D. Recommend drinking a supplement between meals
E. Educate the client on how to read nutrition labels Answer: A, C, D,
E
,◉ Older adult clients will need more _____and vitamin ___to help
maintain bone health. The may also be instructed to increase ____in
their diet. Answer: calcium and vitamin D
increase fiber
◉ Older adults have decreased absorption of what three nutrients?
Answer: 1. Vitamin B12
2. Folic acid
3. Calcium
◉ The soft diet is also known as the bland, low fiber diet and
contains foods such as: Answer: Whole foods that are low in fiber,
lightly seasoned and easily digested.
◉ Is it safe to take antibiotics while breastfeeding? Answer: Yes, PO
antibiotics are safe. Notify provider and finish entire course to
reduce risk of reoccurence. There is a slight transfer between breast
milk though.
◉ Food interactions with MAOIs include: Answer: tyramine-rich
foods
caffiene foods/beverages
, ◉ A nurse is providing follow-up dietary teaching for a client who
recently was prescribed phenelzine (Nardil). When reviewing the
client's dietary log, which of the following foods requires a need for
further teaching?
A. Cottage cheese
B. Banana bread
C. Apple pie
D. Grilled steak Answer: B
◉ Intermittent tube feeding formula set rate: Answer: administered
every 4-6 hr in equal portions of 200-300 mL over a 30-60 min time
frame, usually by gravity drip
◉ Which type of tube feeding is often used in noncritical clients,
home tube feedings, and clients in rehabilitation? Answer:
intermittent tube feeding
◉ What should the head of the bed be elevated at for tube feedings
and for how long? Answer: HOB at least 30 degrees and for during
and after for 30-60 min to prevent aspiration risk
◉ How often should you obtain gastric residuals for a client
receiving tube feedings? Answer: every 4-6 hrs
2026 COMPLETE QUESTIONS AND ANSWERS
◉ Which of the following food choices by a client undergoing
chemotherapy with presence of stomatitis indicates a need for
further teaching?
A. Small pieces of bananas
B. Cut up fresh orange & pineapple slices
C. Yogurt with granola
D. Meat lasagna. Answer: B
◉ A nurse is caring for a client who has hypoglycemia. Which of the
following is an appropriate action by the nurse?
A. Offer crackers & cheese
B. Encourage sucking on 8 hard candies
C. Provide 8 oz of regular soda
D. Give juice w/table sugar Answer: B
◉ Which of the following are appropriate dietary choices for a client
with cholecystitis? Select all that apply.
,A. Baked lightly-seasoned tilapia
B. Buttered steamed broccoli
C. Skim or 1% low fat milk
D. Whole wheat toast
E. Pasta with cream sauce and onions Answer: A, C
◉ Patients with gallstones, also known as cholecystitis, should avoid
what in their diet? Answer: FAT
◉ A nurse is planning for an older adult client who is receiving
treatment for malnutrition. The client is scheduled for discharge to
his home where he lives alone. Which of the following actions are
appropriate to include in the plan of care? (Select all that apply.)
A. Consult social services to arrange home meal delivery
B. Encourage the client to purchase nonperishable boxed meals
C. Advise the client to purchase frozen fruits/veggies
D. Recommend drinking a supplement between meals
E. Educate the client on how to read nutrition labels Answer: A, C, D,
E
,◉ Older adult clients will need more _____and vitamin ___to help
maintain bone health. The may also be instructed to increase ____in
their diet. Answer: calcium and vitamin D
increase fiber
◉ Older adults have decreased absorption of what three nutrients?
Answer: 1. Vitamin B12
2. Folic acid
3. Calcium
◉ The soft diet is also known as the bland, low fiber diet and
contains foods such as: Answer: Whole foods that are low in fiber,
lightly seasoned and easily digested.
◉ Is it safe to take antibiotics while breastfeeding? Answer: Yes, PO
antibiotics are safe. Notify provider and finish entire course to
reduce risk of reoccurence. There is a slight transfer between breast
milk though.
◉ Food interactions with MAOIs include: Answer: tyramine-rich
foods
caffiene foods/beverages
, ◉ A nurse is providing follow-up dietary teaching for a client who
recently was prescribed phenelzine (Nardil). When reviewing the
client's dietary log, which of the following foods requires a need for
further teaching?
A. Cottage cheese
B. Banana bread
C. Apple pie
D. Grilled steak Answer: B
◉ Intermittent tube feeding formula set rate: Answer: administered
every 4-6 hr in equal portions of 200-300 mL over a 30-60 min time
frame, usually by gravity drip
◉ Which type of tube feeding is often used in noncritical clients,
home tube feedings, and clients in rehabilitation? Answer:
intermittent tube feeding
◉ What should the head of the bed be elevated at for tube feedings
and for how long? Answer: HOB at least 30 degrees and for during
and after for 30-60 min to prevent aspiration risk
◉ How often should you obtain gastric residuals for a client
receiving tube feedings? Answer: every 4-6 hrs
