HESI PN NUTRITION PRACTICE EXAM
EXAMINATION TEST 2026 COMPLETE
QUESTIONS AND SOLUTIONS GRADED A+
⩥ 1. _____ are components of hormones, cells, tissues, and bones.
2. Act as catalysts for chemical reactions and enhancers of cell function.
3. Almost all foods contain some form of them.
4. A deficiency can develop in chronically ill or hospitalized clients.
5. Electrolytes play a major role in osmolality and body water
regulation, acid-base balance, enzyme reactions, and neuromuscular
activity. Answer: minerals
⩥ a. provides fluids and some electrolytes to prevent dehydration.
b. is used as an initial feeding after complete bowel rest.
c. is used initially to feed a malnourished person or a person who has
not had any oral intake for some time.
d. is used for bowel preparation for surgery or diagnostic tests, as well
as postoperatively and in clients with fever, vomiting, or diarrhea.
e. Clear liquid diet is used in gastroenteritis.. Answer: Clear liquid diet
⩥ Nursing considerations with clear liquid diets. Answer: deficient in
energy (calories) and many nutrients
,easily digested and absorbed
minimal residue left in GI tract
unappetizing and boring
intended for short-term use
relatively transparent to light and are liquid at body temperature are
considered "clear liquids," such as water, bouillon, clear broth,
carbonated beverages, gelatin, hard candy, lemonade, ice pops, and
regular or decaffeinated coffee or tea
limit caffeine intake
may consume salt and sugar
NO dairy or pulp
⩥ Monitor the client's hydration status by assessing (4). Answer: intake
and output, assessing weight, monitoring for edema, and monitoring for
signs of dehydration
,each kilogram (2.2 lb) of weight gained or lost is equal to 1 liter of fluid
retained or lost
⩥ May be used as a transition diet after clear liquids following surgery
or for clients who have difficulty chewing, swallowing, or tolerating
solid foods. Answer: Full liquid diet
⩥ Nursing considerations with a full liquid diet:. Answer: nutritionally
deficient in energy (calories) and many nutrients
includes clear and opaque liquid foods, and those that are liquid at body
temperature
all clear liquids and items such as plain ice cream, sherbet, breakfast
drinks, milk, pudding and custard, soups that are strained, refined
cooked cereals, fruit juices, and strained vegetable juices
often necessary to meet nutrient needs for clients on a full liquid diet for
more than 3 days
⩥ Provides foods that have been mechanically altered in texture to
require minimal chewing
Used for clients who have difficulty chewing but can tolerate more
variety in texture than a liquid diet offers
, Used 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
⩥ Nursing considerations with mechanical soft diets. Answer: Degree of
texture modification depends on individual need, including pureed,
mashed, ground, or chopped
Foods to be avoided in mechanically altered diets include nuts; dried
fruits; raw fruits and vegetables; fried foods; tough, smoked, or salted
meats; and foods with coarse textures
⩥ Used for clients who have difficulty chewing or swallowing
Used 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 stroke. Answer: Soft diet
⩥ Nursing considerations with soft diets:. Answer: Clients with mouth
sores should be served foods at cooler temperatures
Clients who have difficulty chewing and swallowing because of dry
mouth can increase salivary flow by sucking on sour candy
EXAMINATION TEST 2026 COMPLETE
QUESTIONS AND SOLUTIONS GRADED A+
⩥ 1. _____ are components of hormones, cells, tissues, and bones.
2. Act as catalysts for chemical reactions and enhancers of cell function.
3. Almost all foods contain some form of them.
4. A deficiency can develop in chronically ill or hospitalized clients.
5. Electrolytes play a major role in osmolality and body water
regulation, acid-base balance, enzyme reactions, and neuromuscular
activity. Answer: minerals
⩥ a. provides fluids and some electrolytes to prevent dehydration.
b. is used as an initial feeding after complete bowel rest.
c. is used initially to feed a malnourished person or a person who has
not had any oral intake for some time.
d. is used for bowel preparation for surgery or diagnostic tests, as well
as postoperatively and in clients with fever, vomiting, or diarrhea.
e. Clear liquid diet is used in gastroenteritis.. Answer: Clear liquid diet
⩥ Nursing considerations with clear liquid diets. Answer: deficient in
energy (calories) and many nutrients
,easily digested and absorbed
minimal residue left in GI tract
unappetizing and boring
intended for short-term use
relatively transparent to light and are liquid at body temperature are
considered "clear liquids," such as water, bouillon, clear broth,
carbonated beverages, gelatin, hard candy, lemonade, ice pops, and
regular or decaffeinated coffee or tea
limit caffeine intake
may consume salt and sugar
NO dairy or pulp
⩥ Monitor the client's hydration status by assessing (4). Answer: intake
and output, assessing weight, monitoring for edema, and monitoring for
signs of dehydration
,each kilogram (2.2 lb) of weight gained or lost is equal to 1 liter of fluid
retained or lost
⩥ May be used as a transition diet after clear liquids following surgery
or for clients who have difficulty chewing, swallowing, or tolerating
solid foods. Answer: Full liquid diet
⩥ Nursing considerations with a full liquid diet:. Answer: nutritionally
deficient in energy (calories) and many nutrients
includes clear and opaque liquid foods, and those that are liquid at body
temperature
all clear liquids and items such as plain ice cream, sherbet, breakfast
drinks, milk, pudding and custard, soups that are strained, refined
cooked cereals, fruit juices, and strained vegetable juices
often necessary to meet nutrient needs for clients on a full liquid diet for
more than 3 days
⩥ Provides foods that have been mechanically altered in texture to
require minimal chewing
Used for clients who have difficulty chewing but can tolerate more
variety in texture than a liquid diet offers
, Used 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
⩥ Nursing considerations with mechanical soft diets. Answer: Degree of
texture modification depends on individual need, including pureed,
mashed, ground, or chopped
Foods to be avoided in mechanically altered diets include nuts; dried
fruits; raw fruits and vegetables; fried foods; tough, smoked, or salted
meats; and foods with coarse textures
⩥ Used for clients who have difficulty chewing or swallowing
Used 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 stroke. Answer: Soft diet
⩥ Nursing considerations with soft diets:. Answer: Clients with mouth
sores should be served foods at cooler temperatures
Clients who have difficulty chewing and swallowing because of dry
mouth can increase salivary flow by sucking on sour candy
