NURS 225 Exam 2 V3 | NURS 225 Nutrition
Proctored Exam | Actual Q&A with
Rationale (NURS225 Exam 2) | West Coast
University
1. A nurse is providing teaching to a client who has a new prescription for a low-sodium diet
to manage hypertension. Which of the following statements by the client indicates an
understanding of the teaching?
A. I can use sea salt instead of table salt to season my food.
B. I will choose frozen dinners because they are portion-controlled.
C. I will use fresh herbs and lemon juice to flavor my meals.
D. I should limit my intake of fresh fruits and vegetables.
Answer: C
Rationale: Fresh herbs and lemon juice provide flavor without adding sodium, making
them excellent choices for hypertensive patients. Most processed foods, including frozen
dinners and canned goods, contain high levels of sodium as a preservative. The nurse must
emphasize that sodium restriction is a primary non-pharmacological intervention for blood
pressure management.
2. A nurse is caring for a client who is receiving total parenteral nutrition (TPN) via a central
venous access device. Which of the following actions is the priority for the nurse to take?
A. Maintain the infusion rate if the bag runs empty.
,B. Change the TPN IV tubing every 72 hours.
C. Monitor the client’s blood glucose levels every 4 to 6 hours.
D. Check the client’s weight once per week.
Answer: C
Rationale: TPN contains high concentrations of dextrose, which puts the patient at a
significant risk for hyperglycemia. Frequent blood glucose monitoring is essential to ensure
the patient’s metabolic needs are met without causing complications. Regular assessments
allow for timely adjustments in insulin or infusion rates to maintain glycemic stability.
3. A nurse is educating a client who has gastroesophageal reflux disease (GERD). Which of the
following dietary recommendations should the nurse include?
A. Drink a glass of orange juice with breakfast.
B. Increase intake of peppermint tea to soothe the stomach.
C. Consume three large meals per day instead of snacking.
D. Avoid eating within 3 hours of bedtime.
Answer: D
Rationale: Eating close to bedtime increases the risk of acid reflux due to the recumbent
position during sleep. Clients with GERD should also be advised to eat small, frequent
meals to avoid excessive gastric distention. Identifying and avoiding trigger foods like
citrus fruits, peppermint, and caffeine is a cornerstone of GERD management.
, 4. A nurse is assessing a client who has a deficiency in Vitamin K. Which of the following
findings should the nurse expect?
A. Increased prothrombin time (PT).
B. Skeletal malformations
C. Night blindness
D. Muscle weakness
Answer: A
Rationale: Vitamin K is essential for the synthesis of several clotting factors in the liver. A
deficiency leads to an impaired coagulation cascade, manifesting as prolonged bleeding or
increased PT/INR. Clinical assessment should focus on signs of bleeding such as bruising,
hematuria, or bleeding gums.
5. A nurse is teaching a client about high-fiber foods. Which of the following food choices
should the nurse recommend as having the highest fiber content?
A. One medium raw apple with skin
B. One cup of cooked black beans.
C. One slice of whole-wheat bread
D. One half-cup of white rice
Answer: B
Proctored Exam | Actual Q&A with
Rationale (NURS225 Exam 2) | West Coast
University
1. A nurse is providing teaching to a client who has a new prescription for a low-sodium diet
to manage hypertension. Which of the following statements by the client indicates an
understanding of the teaching?
A. I can use sea salt instead of table salt to season my food.
B. I will choose frozen dinners because they are portion-controlled.
C. I will use fresh herbs and lemon juice to flavor my meals.
D. I should limit my intake of fresh fruits and vegetables.
Answer: C
Rationale: Fresh herbs and lemon juice provide flavor without adding sodium, making
them excellent choices for hypertensive patients. Most processed foods, including frozen
dinners and canned goods, contain high levels of sodium as a preservative. The nurse must
emphasize that sodium restriction is a primary non-pharmacological intervention for blood
pressure management.
2. A nurse is caring for a client who is receiving total parenteral nutrition (TPN) via a central
venous access device. Which of the following actions is the priority for the nurse to take?
A. Maintain the infusion rate if the bag runs empty.
,B. Change the TPN IV tubing every 72 hours.
C. Monitor the client’s blood glucose levels every 4 to 6 hours.
D. Check the client’s weight once per week.
Answer: C
Rationale: TPN contains high concentrations of dextrose, which puts the patient at a
significant risk for hyperglycemia. Frequent blood glucose monitoring is essential to ensure
the patient’s metabolic needs are met without causing complications. Regular assessments
allow for timely adjustments in insulin or infusion rates to maintain glycemic stability.
3. A nurse is educating a client who has gastroesophageal reflux disease (GERD). Which of the
following dietary recommendations should the nurse include?
A. Drink a glass of orange juice with breakfast.
B. Increase intake of peppermint tea to soothe the stomach.
C. Consume three large meals per day instead of snacking.
D. Avoid eating within 3 hours of bedtime.
Answer: D
Rationale: Eating close to bedtime increases the risk of acid reflux due to the recumbent
position during sleep. Clients with GERD should also be advised to eat small, frequent
meals to avoid excessive gastric distention. Identifying and avoiding trigger foods like
citrus fruits, peppermint, and caffeine is a cornerstone of GERD management.
, 4. A nurse is assessing a client who has a deficiency in Vitamin K. Which of the following
findings should the nurse expect?
A. Increased prothrombin time (PT).
B. Skeletal malformations
C. Night blindness
D. Muscle weakness
Answer: A
Rationale: Vitamin K is essential for the synthesis of several clotting factors in the liver. A
deficiency leads to an impaired coagulation cascade, manifesting as prolonged bleeding or
increased PT/INR. Clinical assessment should focus on signs of bleeding such as bruising,
hematuria, or bleeding gums.
5. A nurse is teaching a client about high-fiber foods. Which of the following food choices
should the nurse recommend as having the highest fiber content?
A. One medium raw apple with skin
B. One cup of cooked black beans.
C. One slice of whole-wheat bread
D. One half-cup of white rice
Answer: B
