NCLEX Nutrition Practice Questions Latest Update 2023/2024

NCLEX Nutrition Practice Questions The energy needed to maintain life­sustaining activities for a specific period of time at rest is known as:A. BMRB. REEC. NutrientsD. Nutrient density A. BMR    In general, when energy requirements are completely met by kilocalorie (kcal) intake in food:A. Weight increasesB. Weight decreasesC. Weight does not changeD. Kilocalories are not a factor C. Weight does not change   In determining kcal expenditure, the nurse knows that carbohydrates and proteins provide 4 kcal of energy per gram ingested. The nurse also knows that fats provide _____ kcal per gram.A. 3 B. 4 C. 6 D. 9 D. 9    Some proteins are manufactured in the body, but others are not. Those that must be obtained through diet are known as:A. Amino acidsB. Dispensable amino acidsC. TriglyceridesD. Indispensable amino acids D. Indispensable amino acids   Knowing that protein is required for tissue growth, maintenance, and repair, the nurse must understand that for optimal tissue healing to occur, the patient must be in:A. Negative nitrogen balanceB. Positive nitrogen balanceC. Total dependence on protein for kcal productionD. Neutral nitrogen balance B. Positive nitrogen balance    In providing diet education for a patient on a low­fat diet, it is important for the nurse to understand that with few exceptions:A. Saturated fats are found mostly in vegetable sourcesB. Saturated fats are found mostly in animal sourcesC. Unsaturated fats are found mostly in animal sourcesD. Linoleic acid is a saturated fatty acid B. Saturated fats are found mostly in animal sources    Fats are composed of triglycerides and fatty acids. Triglycerides: A. Are made up of three fatty acidsB. Can be saturatedC. Can be monounsaturatedD. Can be polyunsaturated A. Are made up of three fatty acids    The patient has been diagnosed with cardiovascular disease and placed on a low­fat diet. The patient asks the nurse, "How much fat should I have? I guess the less fat, the better." The nurse needs to explain that:A. Fats have no significance in health and the incidence of diseaseB. All fats come from external sources so can be easily controlledC. Deficiencies occur when fat intake falls below 10% of daily nutritionD. Vegetable fats are the major source of saturated fats and should be avoided C. Deficiencies occur when fat intake falls below 10% of daily nutrition    The ChooseMyPlate program was developed to replace MyFoodPyramid as a basic guide for buying food and meal preparations. This system was developed by:A. Food and Drug AdministrationB. 1990 Nutrition Labeling and Education ActC. Referenced daily intakes (RDIs)D. U.S. Department of Agriculture D. U.S. Department of Agriculture    The ChooseMyPlate program includes guidelines for:A. Children younger than 2 yearsB. Balancing caloriesC. Increasing portion sizeD. Decreasing water consumption B. Balancing calories   The nurse is providing nutrition teaching to a Korean patient. In doing so, the nurse must understand that the focus of the teaching should be on:A. Changing the patient's diet to a more conventional American dietB. Discouraging the patient's ethnic food choicesC. Food preferences of the patient, including racial and ethnic choicesD. Comparing the patient's ethnic preferences with American dietary choices C. Food preferences of the patient, including racial and ethnic choices  When teaching a patient about current dietary guidelines for the general population, the nurse explains referenced daily intakes (RDIs) and daily reference values (DRVs), otherwise known as daily values. In providing this information, the nurse understands that daily values:A. Have replaced recommended daily allowances (RDAs)B. Have provided a more understandable format of RDAs for the publicC. Are based on percentages of a diet consisting of 1200 kcal/dayD.Are not usually easy to find computer experience is required B. Have provided a more understandable format of RDAs for the public    The nurse is teaching the patient about dietary guidelines. In discussing the four components of dietary reference intakes (DRIs), it is important to understand that:A. The estimated average requirement (EAR) is appropriate for 100% of the populationB. The recommended dietary allowance (RDA) meets the needs of the individualC. Adequate intake (AI) determines the nutrient requirements of the RDAD. The tolerable upper intake level (UL) is not a recommended level of intake D. The tolerable upper level intake (UL) is not a recommended level of intake    In teaching mothers­to­be about infant nutrition, the nurse instructs patients to:A. Give cow's milk during the first year of lifeB. Supplement breast milk with corn syrupC. Add honey to infant formulas for increased energyD. Remember that breast milk or formula is sufficient for the first 4 to 6 months D. Remember that breast milk or formula is sufficient for the first 4 to 6 months   To counter obesity in adolescents, increasing physical activity is often more important than curbing intake. Sports and regular, moderate to intense exercise necessitate dietary modifications to meet increased energy needs for adolescents. The nurse understands that these modifications include:A. Decreasing carbohydrates to 25% to 30% of total intakeB. Decreasing protein intake to .75 g/kg/dayC. Ingesting water before and after exerciseD. Providing vitamin and mineral supplements C. Ingesting water before and after exercise   In providing prenatal care to a patient, the nurse teaches the expectant mother that:A. Protein intake needs to decrease to preserve kidney functionB. Calcium intake is especially important in the first trimesterC. Folic acid is needed to help prevent birth defects and anemiaD. The mother should take in as many extra vitamins and minerals as possible C. Folic acid is needed to help prevent birth defects and anemia   The patient is an 80­year­old male who is visiting the clinic today for his routine physical examination. The patient's skin turgor is fair, but he has been complaining of fatigue and weakness. The skin is warm and dry, pulse rate is 126 beats per minute, and urinary sodium level is slightly elevated. After assessment, the nurse should recommend that the patient: A. Decrease his intake of milk and dairy products to decrease the risk of osteoporosisB. Drink more grapefruit juice to enhance vitamin C intake and medication absorptionC. Drink more water to prevent further dehydrationD. Eat more meat because meat is the only source of usable protein C. Drink more water to prevent further dehydration   The nurse is assessing a patient for nutritional status. In doing so, the nurse must:A. Choose a single objective tool that fits the patient's conditionB. Combine multiple objective measures with subjective measuresC. Forego the assessment in the presence of chronic diseaseD. Use the Mini Nutritional Assessment for pediatric patients B. Combine multiple objective measures with subjective measures   The patient has a calculated body mass index (BMI) of 34. This would classify the patient as:A. UnclassifiableB. Normal weightC. Overweight D. Obese D. ObeseBMI greater than 30 is defined as obesity.    Dysphagia refers to difficulty when swallowing. Of the following causes of dysphagia, which is considered neurogenic?A. Myasthenia GravisB. StrokeC. CandidiasisD. Muscular dystrophy B. Stroke  The patient is elderly and has been diagnosed with Imbalanced nutrition: less than body requirements. Her treatment regimen should include having the nurse:A. Encourage weight gain as rapidly as possibleB. Encourage large meals three times a dayC. Decrease fluid intake to prevent feeling fullD. Encourage fiber intake D. Encourage fiber intake   In determining the nutritional status of a patient and developing a plan of care, it is important to evaluate the patient according to:A. Published standardsB. Nursing professional standardsC. Absence of family inputD. Patient input only A. Published standards    In creating a plan of care to meet the nutritional needs of the patient, the nurse needs to explore the patient's feelings about weight and food. The nurse must do this to:A. Determine which category of plan to useB. Set realistic goals for the patientC. Mutually plan goals with patient and team D. Prevent the need for a dietitian consult C. Mutually plan goals with patient and team    The patient is admitted with facial trauma, including a broken nose, and has a history of esophageal reflux and of aspiration pneumonia. Given this information, which of the following tubes is appropriate for this patient?A. Nasogastric tubeB. Percutaneous endoscopic gastrostomy (PEG) tubeC. Nasointestinal tubeD. Jejunostomy tube D. Jejunostomy tube    The nurse is preparing to insert a nasogastric tube in a patient who is semiconscious. To determine the length of the tube needed to be inserted, the nurse measures from the:A. Tip of the nose to the xiphoid process of the sternumB. Earlobe to the xiphoid process of the sternumC. Tip of the nose to the earlobeD. Tip of the nose to the earlobe to the xiphoid process D. Tip of the nose to the earlobe to the xiphoid process   Before giving the patient an intermittent tube feeding, the nurse should:A. Make sure that the tube is secured to the gown with a safety pinB. Have the tube feeding at room temperatureC. Inject air into the stomach via the tube and auscultateD. Place the patient in a supine position B. Have the tube feeding at room temperature    At present, the most reliable method for verification of placement of small­bore feeding tubes is:A. AuscultationB. Aspiration of contentsC. X­rayD. pH testing C. X­ray  The nurse is concerned about pulmonary aspiration when providing her patient with tube feedings. The nurse should:A. Verify tube placement before feedingB. Lower the head of the bed to a supine positionC. Add blue food coloring to the enteral formulaD. Run the formula over 12 hours to decrease volume A. Verify tube placement before feeding    The patient has just started on enteral feedings but is complaining of abdominal cramping. The nurse should:A. Slow the rate of tube feedingB. Instill cold formula to "numb" the stomachC. Place the patient in a supine positionD. Change the tube feeding to a high­fat formula A. Slow the rate of tube feeding   The patient has just been started on an enteral feeding and has developed diarrhea after being on the feeding for 2 hours. The most likely cause of the diarrhea would be:A. Clostridium difficileB. Antibiotic therapyC. Formula intoleranceD. Bacterial contamination C. Formula intolerance   Patients who are unable to digest or absorb enteral nutrition benefit from parenteral nutrition (PN). However, the goal to move toward use of the GI tract is constant because PN:A. Can be given only in the hospital settingB. Cannot be used in patients in highly stressed situationsC. Can be given only by way of a peripheral IV lineD. Can lead to villous atrophy and cell shrinkage D. Can lead to villous atrophy and cell shrinkage    The nurse is caring for a patient who will be receiving PN. To reduce the risk of developing sepsis, the nurse:A. Takes down a running bag of TPN after 36 hoursB. Runs lipids for no longer than 24 hoursC. Wears a sterile mask when changing the CVC dressingD. Wears clean gloves when changing the CVC dressing C. Wears a sterile mask when changing the CVC dressing   The patient is having at least 75% of his nutritional needs met by enteral feeding, so the physician has ordered the PN to be discontinued. However, the nurse notices that the PN infusion has fallen behind. The nurse should:A. Increase the rate to get the volume caught up before discontinuingB. Stop the infusion and hang a normal saline drip in place C. Taper the PN infusion graduallyD. Hang 5% dextrose if the PN runs out C. Taper the PN infusion gradually    The patient is on PN and is lethargic. He has been complaining of thirst and headache and has had increased urination. Which of the following problems would cause these symptoms?A. Electrolyte imbalanceB. HypoglycemiaC. HyperglycemiaD. Hypercapnia C. Hyperglycemia    In providing diabetic teaching for a patient with type 1 diabetes mellitus, the nurse instructs the patient that:A. Insulin is the only consideration that must be taken into accountB. Saturated fat should be limited to less than 7% of total caloriesC. Cholesterol intake should be greater than 200 mg/dayD. Nonnutritive sweeteners can be used without restriction B. Saturated fat should be limited to less than 7% of total calories  The patient with cardiovascular disease must be taught how to reduce the risk of cardiovascular disease by balancing calorie intake with exercise to maintain a healthy body weight. In addition to this, the nurse instructs the patient to:A. Eat fish at least 5 times per weekB. Limit saturated fat to less than 7%C. Limit cholesterol to less than 200 mg/dayD. Avoid highfiber foods B. Limit saturated fat to less than 7%    The nurse is providing home care for a patient diagnosed with AIDS. In preparing meals for this patient, the nurse should:A. Provide small, frequent nutrient­dense mealsB. Encourage intake of fatty foods to increase caloric intakeC. Prepare hot meals because they are more easily toleratedD. Avoid salty foods and limit liquids to preserve electrolytes A. Provide small, frequent nutrient­dense meals   To provide successful nutritional therapies to patients, the nurse must understand that:A. Patients will have to change diet preferences drastically to be successfulB. The patient will tell the nurse when to change the plan of careC. Expectations of nurses frequently differ from those of the patientD. Nurses should never alter the plan of care regardless of outcome C. Expectations of nurses frequently differ from those of the patient   In measuring the effectiveness of nutritional interventions, the nurse should:A. Expect results to occur rapidlyB. Not be concerned with physical measures such as weightC. Expect to maintain a course of action regardless of changes in conditionD. Evaluate outcomes according to the patient's expectations and goals D. Evaluate outcomes according to the patient's expectation and goals    When expected nutritional outcomes are not being met, the nurse should: A. Revise the nurse measures or expected outcomesB. Alter the outcomes based on nursing standardsC. Ensure that patient expectations are congruent with the nurse's expectationsD. Readjust the plan to exclude cultural beliefs A. Revise the nurse measures or expected outcomes   Dietary reference intakes (DRIs) present evidence­based criteria for an acceptable range of amounts of vitamins and nutrients for each gender and age group. Components of DRIs include which of the following? (Select all that apply.)A. Estimated average requirement (EAR)B. Recommended dietary allowance (RDA)C. The Food Guide PyramidD. Adequate intake (AI)E. The tolerable upper intake level (UL) A. Estimated average requirement (EAR)B. Recommended dietary allowance (RDA)D. Adequate intake (AI)E. The tolerable upper intake level (UL)   The patient is asking the nurse about the best way to stay healthy. The nurse explains to the patient that from a nutritional point of view, the patient should (Select all that apply.)A. Maintain body weight in a healthy rangeB. Increase physical activityC. Increase intake of meat and other high­protein foodsD. Keep total fat intake to 10% or lessE. Choose and prepare foods with little salt A. Maintain body weight in a healthy rangeB. Increase physical activityE. Choose and prepare foods with little salt    When developing a plan of care for a patient with altered nutritional needs, the nurse must assess the patient for which of the following? (Select all that apply.)A. What is the condition now?B. Is the condition stable?C. Will the condition get worse?D. Will the disease process accelerate deterioration?E. Which single objective measure will predict the course of action? A. What is the condition now?B. Is the condition stable?C. Will the condition get worse?D. Will the disease process accelerate deterioration?  To create a new nutritional plan of care for a patient, the nurse needs to do which of the following? (Select all that apply.)A. Utilize the characteristics of a normal nutritional statusB. Evaluate previous patient responses to nursing interventionsC. Exclude established expected outcomes to evaluate patient responsesD. Design innovative interventions to meet the patient's needsE. Follow through with evaluation and counseling A. Utilize the characteristics of a normal nutritional statusB. Evaluate previous patient responses to nursing interventionsD. Design innovative interventions to meet the patient's needsE. Follow through with evaluation and counseling