HESI RN EVOLVE Nutrition Practice Exam

HESI RN EVOLVE Nutrition Practice Exam Questions 1. The registered nurse (RN) is caring for a client who was recently diagnosed with type 2 diabetes mellitus (DM). What information is most important for the RN to teach the client about life-style changes? Daily fingerstick glucose monitoring. Regular exercise program. Portion-controlled, heart healthy diet selections. Compliance with oral hypoglycemic medications. 2. The registered nurse (RN) suspects that a female client is altering her own diabetic journals to please her healthcare provider. Which laboratory test should the RN review to assess the client's compliance with self management for type 1 diabetes mellitus (DM)? Oral glucose tolerance test (GTT). 24-hour urine analysis. Hemoglobin A1c. Fasting cholesterol. 3. The registered nurse (RN) is assessing a client regarding the need to increase vitamin B12 after undergoing a subtotal gastrectomy. Which foods should the RN instruct the client to include in the diet? Cheese, eggs, and fish. Lentils, dried fruits, and soybeans. Potatoes, mushrooms, and yogurt. Nuts, brown rice, and sunflower seeds. 4. The home health registered nurse (RN) is caring for a client with a stage III pressure ulcer. The RN recognizes which food groupthat contains zinc should be added to the client's dietto aid in wound healing? Cheese and eggs. Green apples and berries. Meats and shellfish. Complex carbohydrates. 5. The registered nurse (RN) receives four new admissions in an assisted living community. After reviewing the clients' medical histories, which client should the RN assess for a higher caloric diet? A client with osteoporosis. A client with type 2 diabetes mellitus. A client with rheumatoid arthritis. A client with bacterial pneumonia. 6. The registered nurse (RN) in an assisted living community is assisting an Orthodox Jewish client make weekly dinner choices. Which main course selections should the RN suggest that are suitable for a kosher diet? Lamb chops with mint jelly. Crab cakes with cocktail sauce. Pork chops with cranberry relish. Steak with cream sauce. 7. The registered nurse (RN) is assessing the client's knowledge of low-sodium menu selections. Which food items listed by the client confirm appropriate choices? (Select all that apply.) White rice with steamed vegetables. Cottage cheese with sliced tomatoes. Canned vegetable soup with crackers. Turkey bacon with scrambled eggs. Chicken with soy sauce and brown rice. 8. A client who is lactose intolerant asks the registered nurse (RN) for information about different food sources that are enriched in calcium and vitamin D. Which foods should the RN suggest? Fortified soy products. Whole wheat breads. Prune or cranberry juice. Red berries and pears. 9. The registered nurse (RN) is teaching a female client guidelines to manage stress incontinence. Which dietary change should the RN emphasize that will benefit the client? Omit smoked and salted foods. Limit fluids to less than 2 liters a day. Reduce intake of processed foods. Avoid alcohol and caffeine. 10. The registered nurse (RN) is teaching dietary instructions to a client who had a partial gastrectomy and experienced dumping syndrome. Which statement by the client indicates that the instructions were understood? Fluids should be limited to eight ounces with meals. Rice should be avoided from the client's diet. Sugar-free gelatin should be used with caution. Meat should consist of no more than 4 ounces or 120 mL/day. 11. The registered nurse (RN) is providing a list of recommended foods to the family of a client who recently had a total colectomy and colostomy. Which food item should the RN recommend including in the client's postoperative diet? Carbonated beverages. Chicken noodle soup. Boiled cabbage. Bean burritos. 12. The registered nurse (RN) assesses a client who had a total colectomy 2 weeks ago. The client appears to be confident in the management of the new colostomy, but is having problems managing the odor. What instructions should the RN provide the client to help decrease odor in the colostomy bag? (Select all that apply.) Eat foods containing yogurt. Chew mint flavored gum. Drink a glass of buttermilk. Eat sprigs of parsley. Consume raw vegetables. 13. The registered nurse (RN) is educating a client who is newly diagnosed with cirrhosis. The RN should notify the client that which vitamin deficiency, due to liver disease, increases the susceptibility of bleeding? Vitamin K. Vitamin C. Vitamin E. Vitamin B. 14. The registered nurse (RN) is caring for a client with continuous feeding through a nasogastric (NG) tube at a continuous care rehabiltation community. Which position should the RN place the client to prevent aspiration? Trendelenburg. Semi-Fowler's. Sims. Supine. 15. A female Chinese client who moves into an assisted living communityis concerned that the community will not be able to meet her dietary preferences. What should the registered nurse (RN) include in the diet for this client based on her cultural group? Dairy products. Vegetables. Pork and beef. Cakes and pies. 16. A client in an assisted living community is refusing to eat during meal time. The registered nurse (RN) discovers that the client has several mouth ulcers. What types of food should the RN recommend to promote adequate dietary and healing of the ulcers? Poached or scrambled eggs. Hot soups and broths. Peanut butter crackers. Ice cream or milk shakes. 17. A client is admitted with right upper quadrant (RUQ) pain after eating. What should the registered nurse (RN) assess about the meal's content that precipitated the pain? Protein source. Refined carbohydrates. Saturated fat content. Fresh, raw vegetables. 18. The healthcare provider prescribes an oral glucose tolerance test (GTT) for a female client with polyuria and polydypsia. The registered nurse (RN) instructs the client to be NPO after midnight. What should the client be instructed to drink with her morning medications? Any clear liquids. Tea without sugar. Coffee without milk. Water without flavorings. 19. The registered nurse (RN) is instructing a client with acute cholecystitis about dietary recommendations. Which food selection demonstrates to the RN that the client understands dietary teaching? Chicken pot pie and buttered rolls. Sauted ground beef with mashed potaoes. Fried round steak and macroni with cheese. Baked fish and tomatoes with lettuce. 20. A client receives a prescription for psylium for constipation. What instruction should the registered nurse (RN) provide the client about taking this supplement? Take medication in the evening before bedtime to reduce fullness. Take supplement with 240 ml of liquid and follow with a second glass. Take supplement with hot beverages to help dissolve the powder completely. Mix supplement with pudding or applesauce to help hide the taste and texture. 21. The registered nurse (RN) is caring for a client who is receiving total parenteral nutrition (TPN). Which metabolic change in the client should the RN assess during administration of TPN? Hypercalcemia. Hypernatremia. Hyperkalemia. Hyperglycemia. 22. The registered nurse (RN) prepares the dietary treatment plan for a client who has ascites secondary to cirrhosis of the liver. Which instruction should the RN include when teaching the dietary plan? Restricted sodium intake. Increased protein intake. Restrict fluid intake. Increase potassium intake. 23. The registered nurse (RN) is preparing dietary information for a client with a simple goiter. Which foods should the RN instruct the client to eliminate from the diet? Turnips. Oranges. Milk. Fish. 24. A client develps a vitamin K deficiency due to intestinal malabsorption. What intervention should the registered nurse (RN) implement in the plan of care? Monitor for signs of hematuria, melena, ecchymosis. Increase intake of leafy green vegetables. Drink orange juice with a prescribed daily iron supplement. Monitor for cardiac irregularities. 25. During a nutrition consultation for elevated cholesterol, the dietician recommends that the client replace saturated fats with monounsaturated or polyunsaturated fats. What information should the registered nurse (RN) teach the client about this change in fat in the diet? Lowers the amount of low density lipoprotein (LDL) in the blood. Lowers the amount of high density lipoprotein (HDL) in the blood. Contributes to raising cholesterol levels in the blood. Contributes to raising triglycerides levels in the blood. 26. The healthcare provider prescribes a protein supplement for a client who is recovering after surgery. What information should the registered nurse (RN) teach the family about the value of the supplement? An increase of protein supplies fuel for energy in the client. Additional protein promotes tissue healing postoperatively. Protein supplements stimulate the client's appetite. Increased protein satiates cravings for carbohydrates. 27. The registered nurse (RN) is caring for a client who has pernicious anemia. The RN recognizes which vitamin deficiency is associated with this type of anemia? Vitamin D. Vitamin B6. Vitamin B12. Vitamin C. 28. A client arrives at the urgent care clinic reporting diarrhea, fever, abdominal pain, and nausea and telling the registered nurse (RN) that the symptoms began after eating a can of beans. The RN recognizes the client is exhibiting symptoms of which type of foodborne illness? Clostridium botulinum. Samonella typhi. Listeria monocytogenes. Campylobacter jejuni. 29. The registered nurse (RN) is visiting a client at home who asks if commercially prepared food products can age or spoil. Which foods should the RN explain have the likelihood of aging and creating a byproduct that is not healthy? Jar of peaches. Jar of peanut butter. Canned chicken. Canned salmon. 30. The registered nurse (RN) is discharging a new mother from the postpartum unit. Which statement made by the client during discharge indicates that the new mother needs further teaching of the breastfeeding instructions? Increase caloric intake by a minimum of 500 calories to aid with milk production. Drink one glass of wine while breast feeding to help with milk "let down." Drink fluids liberally between 2 to 3 liters/day to help with milk production. Spicy foods should be avoided to reduce the incidence of causing distress for the baby. 31. The registered nurse (RN) is providing dietary instructions to the parents of a 6-month-old baby diagnosed with phenylketonuria (PKU). Which foods should the RN teach the parents to eliminate in the infant's diet? Grapes and berries. Green vegetables. Cereals and breads. Chicken and fish. 32. The registered nurse (RN) is preparing a dietary plan for a client who is on a low residue diet. Which foods should the RN instruct the client to avoid? Baked potato. Hard salami. Cottage cheese. Scrambled eggs. 33. The registered nurse (RN) is teaching a client how to prepare for a stool guaiac test. Which food should the RN instruct the client to avoid 3 days prior to collecting the specimen for this test? Shellfish. Pasta. Raw broccoli. Peanut butter. 34. The registered nurse (RN) is teaching a client who has mild hypertension about nutritional options. Which instruction should the RN recommend the client change in the daily diet? Avoid green leafy vegetables. Choose foods with simple sugars. Limit foods high in fiber. Decrease intake of canned foods. 35. The registered nurse (RN) is educating a female client of the importance of osteoporosis prevention. Which foods should the RN instruct the client to include in her diet? Apples. Cheddar cheese. Lima beans. Canned tuna. 36. The registered nurse (RN) is caring for a client who was recently diagnosed with cirrhosis of the liver. The RN should instruct the client to limit which foods from the diet? Peanut butter. Collard greens. Eggs. Wheat bread. 37. The registered nurse (RN) is assisting a client with meal selections after a myocardial infarction (MI). Which client choices indicate to the RN that the client understands a prescribed low-fat, high fiber diet? Chef salad with hard boiled eggs, avocado, fat free dressing, low fat chocolate cake. Vegetable soup, carrots, legumes, celery, toasted oat bread, and an apple. Broiled chicken stuffed with apples and walnuts on toasted white bread. Tuna salad sandwich on wheat bread with a fat free cookie and cantaloupe. 38. Which foods should the registered nurse (RN) instruct a client who is receiving chemotherapy to eat? (Select all that apply.) Cooked broccoli, cauliflower, and boiled eggs. Orange juice. Baked potatoes. Pastries. Pastas. Fried chicken. 39. The registered nurse (RN) is teaching the parents of an 6-month-old baby about the dangers of botulism in food. Which food should the RN instruct the parents not to feed to their infant before the age of 12 months? Honey. Strawberry jelly. Cow's milk. Peanut butter. 40. The registered nurse (RN) is caring for an older client with malnutrition. The RN recognizes which factor is most likely contributing to this older client's nutritional status? Increased need for vitamins and minerals. Loss of teeth or poorly fitting dentures. A decline in kidney function. Snacks eaten all day without a complete meal. 41. The registered nurse (RN) is caring for a group of clients who are on high protein diets. The RN recognizes which client's condition is most likely to experience the most therapeutic response with this diet? Client with cardiovascular disease. Client recovering from illness or surgery. Client who is experiencing a stressful life event. Client who exercises regularly after sporadic activity. 42. The registered nurse (RN) is caring for a client with heart failure (HF). What outcome of diet therapy should the RN evaluate as a therapeutic response for this client? Control fluid balance. Promote weight loss. Decrease cholesterol intake. Manage blood pressure. 43. The registered nurse (RN) is teaching a client who receives a new prescription, nifedipine, about blood pressure managment. Which dietary beverage should the RN instruct the client to avoid while taking this medication? Cranberry juice. Tomato juice. Soy milk. Grapefruit juice. 44. The registered nurse (RN) is teaching a pregnant client about her dietary needs. What amount of protein grams/day should the RN instruct the client to add to her daily diet? Add 50 grams/day to each meal. Divide pregnant weight by 2 equals protein needs. Add 15 grams/day to each meal. Divide pre-pregnant weight by 2 equals protein needs. 45. The registered nurse (RN) is teaching a client who has a goal of losing 25 pounds about diet and weight loss. Which is the most common problem that the RN should recognize about the accuracy of client reporting about daily food intake? Over reporting of food intake. Under reporting of food intake. Unawareness of the amount of food eaten. Unwillingness to change eating habits. 46. The registered nurse (RN) is teaching an obese adolescent. Which is an effective strategy for the RN to recommend to the adolescent about weight management? Count calories throughout the day. Reduce carbohydrate intake. Limit juices and soda drinks. Eat three regular meals a day. 47. The registered nurse (RN) is preparing a client for surgery. Which information should the RN use to assess a client's nutritional status before the procedure? Serum plasma albumin. Complete blood count. Subjective Global Assessment. A two week calorie count. 48. The registered nurse (RN) is teaching a primigravida client the importance of increasing magnesium in the diet. The client asks why this is important. Which education should the RN provide about magnesium needs during pregnancy? Enhances the synthesis of proteins, nucleic acids and fats. Aids in prevention of demineralization of bone. Assists with metabolism of amino acids. Facilitates the synthesis of neural pathways in the fetus. 49. The registered nurse (RN) obtains the assistance of an interpreter when caring for aprimiparousclient from Mexico, who speaks very little English and who delivered a full term neonate yesterday. When educating the client on the dietary plan of care, what should the RN tell the interpreter to encourage the client to include in her diet? (Select all that apply.) Red meats. Leafy green vegetables. Corn. Potatoes. Fresh fruits. 50. The registered nurse (RN) is teaching a primigravida client about a meal plan of foods rich in riboflavin. Which foods should the RN instruct the client to eat at least 2 servings daily? Fresh fruits. Enriched cereals. White potatoes. White rice. SubmitSave Answers