NR 228 EXAM 2 UPDATED ACTUAL QUESTIONS WITH
CORRECT ANSWERS
Question 1.
1. A client that must obtain the greatest percentage of daily carbohydrates from complex
carbohydrates most likely has which disease process Diabetes
ANSWER
10. A client needs regular injection of vitamin B12. Which is the best rationale for this client
needing vitamin B12? The client stomachs does not produce the intrinsic factor.
Question 2.
2. A nurse in a community clinic is instructing a group of clients about food high in iron. The nurse
should include information that which nutrients aids in the absorption of iron Vitamin C
ANSWER
11. What is the most likely causes of Vitamin toxicity? Long/term use of megadose
supplements
Question 3.
3. The nurse on the medical-surgical floor is instructing a group of clients about vitamins and
minerals and is discussing exposure to sunlight. The nurse is most likely discussing which
vitamin? Vitamin D
ANSWER
12.A nurse is caring for clients with type 2 Diabetes. The nurse teaches the client which
technique to maintain constant glycemic control? space meals and snacks evenly throughout
the day
Question 4.
4. A nurse is teaching a client who is breastfeeding dietary recommendations. Which statement by
the client indicates understanding of the instruction? I will eat more protein at each meal"
ANSWER
1/7
, 13.A nurse in a diabetic clinic is educating a client diagnosed with type 1 diabetes mellitus
Who has increased his exercise level. Which of the following dietary recommendation is most
appropriate for this client? Consume additional carbohydrates
Question 5.
5. A nurse is providing nutritional teaching to a client who has osteoporosis and discuss the intake of
salmon, milk, and spinach. What is the nurse rationale for the selection of these specific food
items? These food items are rich in calcium and should be used by a client diagnosed with
osteoporosis
ANSWER
14. A nurse is educating a hospitalized client who was diagnosed with acute pancreatitis.
Which nutritional alterations will be observed in this client? "There may be alliterations in
insulin and glucagon as these hormones are secreted by the pancreas."
Question 6.
6. The nurse is caring for a client who is diabetic and reports a headache, restlessness, fatigue, and
hunger. The nurse should identify that the client is likely experiencing which condition?
Hypoglycemia
ANSWER
15.A nurse is discussing dietary recommendations for chronic cholecystitis with a client.
Which diet will be discussed? Low-fat diet
Question 7.
7. The nurse is conducting a nutrition teaching session. Which is a good source of omega/3 fatty
acid? Fish
ANSWER
16.The nurse is preparing a plan of care for a client was recently diagnosed with gallbladder
disease has symptoms that occur after eating that include my love nominal pain which is
priority nutritional considerations for this client. Discuss long term strategies to reduce the
pain to improve nutritional status
Question 8.
8. A nurse is providing teaching to a client who is pregnant. The nurse should instruct the client that
which food is a reliable source of Vitamin B12? Dairy products
2/7
CORRECT ANSWERS
Question 1.
1. A client that must obtain the greatest percentage of daily carbohydrates from complex
carbohydrates most likely has which disease process Diabetes
ANSWER
10. A client needs regular injection of vitamin B12. Which is the best rationale for this client
needing vitamin B12? The client stomachs does not produce the intrinsic factor.
Question 2.
2. A nurse in a community clinic is instructing a group of clients about food high in iron. The nurse
should include information that which nutrients aids in the absorption of iron Vitamin C
ANSWER
11. What is the most likely causes of Vitamin toxicity? Long/term use of megadose
supplements
Question 3.
3. The nurse on the medical-surgical floor is instructing a group of clients about vitamins and
minerals and is discussing exposure to sunlight. The nurse is most likely discussing which
vitamin? Vitamin D
ANSWER
12.A nurse is caring for clients with type 2 Diabetes. The nurse teaches the client which
technique to maintain constant glycemic control? space meals and snacks evenly throughout
the day
Question 4.
4. A nurse is teaching a client who is breastfeeding dietary recommendations. Which statement by
the client indicates understanding of the instruction? I will eat more protein at each meal"
ANSWER
1/7
, 13.A nurse in a diabetic clinic is educating a client diagnosed with type 1 diabetes mellitus
Who has increased his exercise level. Which of the following dietary recommendation is most
appropriate for this client? Consume additional carbohydrates
Question 5.
5. A nurse is providing nutritional teaching to a client who has osteoporosis and discuss the intake of
salmon, milk, and spinach. What is the nurse rationale for the selection of these specific food
items? These food items are rich in calcium and should be used by a client diagnosed with
osteoporosis
ANSWER
14. A nurse is educating a hospitalized client who was diagnosed with acute pancreatitis.
Which nutritional alterations will be observed in this client? "There may be alliterations in
insulin and glucagon as these hormones are secreted by the pancreas."
Question 6.
6. The nurse is caring for a client who is diabetic and reports a headache, restlessness, fatigue, and
hunger. The nurse should identify that the client is likely experiencing which condition?
Hypoglycemia
ANSWER
15.A nurse is discussing dietary recommendations for chronic cholecystitis with a client.
Which diet will be discussed? Low-fat diet
Question 7.
7. The nurse is conducting a nutrition teaching session. Which is a good source of omega/3 fatty
acid? Fish
ANSWER
16.The nurse is preparing a plan of care for a client was recently diagnosed with gallbladder
disease has symptoms that occur after eating that include my love nominal pain which is
priority nutritional considerations for this client. Discuss long term strategies to reduce the
pain to improve nutritional status
Question 8.
8. A nurse is providing teaching to a client who is pregnant. The nurse should instruct the client that
which food is a reliable source of Vitamin B12? Dairy products
2/7
