1. A nurse is providing education to a client about the use of a weight
loss supplement. Which of the following statements by the client
indicates the need for further education?
A. "I should avoid taking the supplement if I am pregnant."
B. "I will take the supplement with meals to help reduce appetite."
C. "I can take the supplement with other medications without any
problem."
D. "I will monitor for side effects like nausea and headaches."
Answer: C. "I can take the supplement with other medications without
any problem."
Rationale: Some weight loss supplements can interact with prescription
medications and cause adverse effects. The nurse should teach the
client to discuss any supplement use with their healthcare provider to
prevent potential interactions.
2. A nurse is teaching a client about healthy eating for heart disease
prevention. Which of the following should the nurse include in the
teaching?
A. Eat foods high in trans fats.
B. Include more fruits, vegetables, and whole grains in the diet.
C. Limit fiber intake to reduce cholesterol.
D. Choose butter over plant-based oils for cooking.
Answer: B. Include more fruits, vegetables, and whole grains in the
diet.
Rationale: A heart-healthy diet includes high-fiber foods, such as fruits,
vegetables, and whole grains, to reduce cholesterol levels and improve
heart health. Trans fats, butter, and low fiber intake should be avoided.
,3. A nurse is caring for a client who is receiving parenteral nutrition
(PN). Which of the following is the most important action for the
nurse to take when administering PN?
A. Check the client's blood glucose levels regularly.
B. Monitor for signs of dehydration.
C. Assess the client's bowel sounds frequently.
D. Check the client's serum sodium levels daily.
Answer: A. Check the client's blood glucose levels regularly.
Rationale: Parenteral nutrition provides high levels of glucose, which
can increase the risk of hyperglycemia. Monitoring blood glucose levels
regularly is essential to prevent complications such as hyperglycemia or
hypoglycemia.
4. A nurse is educating a pregnant client about nutritional needs
during pregnancy. Which of the following recommendations should
the nurse include?
A. "You need to increase your daily intake of vitamin C to 120 mg."
B. "You should increase your protein intake by about 25 grams per day."
C. "You should avoid taking prenatal vitamins if you feel nauseous."
D. "You can reduce your calorie intake during the second trimester."
Answer: B. "You should increase your protein intake by about 25
grams per day."
Rationale: Pregnant women require an additional 25 grams of protein
per day to support fetal growth and development. Vitamin C needs are
about 85 mg per day, and calorie intake should increase, not decrease,
in the second trimester.
,5. A nurse is caring for a client with lactose intolerance. Which of the
following foods should the nurse suggest as an alternative source of
calcium?
A. Milk
B. Tofu
C. Yogurt
D. Cheese
Answer: B. Tofu
Rationale: Tofu is a good alternative source of calcium for clients with
lactose intolerance. It provides calcium without the lactose that causes
digestive issues in those with intolerance.
6. A nurse is assessing a client’s nutritional intake. The nurse notes
that the client has been consuming mostly processed foods and little
fresh produce. What should the nurse be concerned about regarding
the client’s diet?
A. Excessive sodium intake
B. Insufficient iron intake
C. High vitamin D intake
D. Low protein intake
Answer: A. Excessive sodium intake
Rationale: Processed foods are often high in sodium, which can lead to
hypertension and other cardiovascular problems. A diet high in
processed foods and low in fresh produce may also lack adequate
amounts of vitamins and minerals.
,7. A nurse is educating a client with hypertension on dietary
modifications. Which of the following foods should the nurse advise
the client to limit?
A. Fresh fruits
B. Fresh vegetables
C. Lean meats
D. Canned soup
Answer: D. Canned soup
Rationale: Canned soups are often high in sodium, which can contribute
to hypertension. Clients with hypertension should limit sodium intake to
control blood pressure.
8. A nurse is providing dietary counseling to a client who is undergoing
chemotherapy. Which of the following suggestions should the nurse
offer to help the client manage the side effect of nausea?
A. Eat large meals three times a day.
B. Drink cold fluids with meals.
C. Choose spicy and rich foods to stimulate appetite.
D. Consume small, frequent meals throughout the day.
Answer: D. Consume small, frequent meals throughout the day.
Rationale: Small, frequent meals can help reduce nausea and improve
appetite in clients undergoing chemotherapy. Large meals, spicy foods,
and drinking cold fluids with meals may worsen nausea.
9. A nurse is teaching a client about a high-fiber diet. Which of the
following foods should the nurse recommend to increase fiber intake?
,A. White bread
B. Brown rice
C. Processed cheese
D. Ground beef
Answer: B. Brown rice
Rationale: Brown rice is a whole grain that is high in fiber. Fiber is
important for digestive health and can help prevent constipation. White
bread and processed cheese are low in fiber, and ground beef is not a
significant source of fiber.
10. A nurse is caring for a client who is at risk for vitamin D deficiency.
Which of the following is an appropriate dietary recommendation?
A. Increase intake of citrus fruits.
B. Include more leafy green vegetables.
C. Eat more fortified dairy products.
D. Choose vegetable oils for cooking.
Answer: C. Eat more fortified dairy products.
Rationale: Fortified dairy products are a good source of vitamin D,
which is important for bone health. Vitamin D deficiency can lead to
osteoporosis and other health issues, and fortified dairy helps meet the
daily requirements.
11. A nurse is providing dietary advice to a client with type 2 diabetes.
Which of the following recommendations should the nurse provide
regarding carbohydrate consumption?
A. Limit carbohydrate intake to 10% of daily calories.
B. Avoid carbohydrates entirely to manage blood sugar levels.
, C. Choose complex carbohydrates, such as whole grains, over simple
carbohydrates.
D. Eat carbohydrates in a single large meal to prevent blood sugar
fluctuations.
Answer: C. Choose complex carbohydrates, such as whole grains, over
simple carbohydrates.
Rationale: Complex carbohydrates, such as whole grains, are digested
more slowly, which helps maintain stable blood sugar levels. Simple
carbohydrates can cause rapid spikes in blood glucose, which should be
avoided for optimal diabetes management.
12. A nurse is caring for a client with a diagnosis of celiac disease.
Which of the following foods should the nurse advise the client to
avoid?
A. Quinoa
B. Rice
C. Oats
D. Barley
Answer: D. Barley
Rationale: Barley contains gluten, which is harmful to individuals with
celiac disease. Quinoa and rice are gluten-free, and oats are often
contaminated with gluten, but gluten-free oats are available.
13. A nurse is providing dietary instructions to a client with iron
deficiency anemia. Which of the following foods should the nurse
encourage the client to consume?
loss supplement. Which of the following statements by the client
indicates the need for further education?
A. "I should avoid taking the supplement if I am pregnant."
B. "I will take the supplement with meals to help reduce appetite."
C. "I can take the supplement with other medications without any
problem."
D. "I will monitor for side effects like nausea and headaches."
Answer: C. "I can take the supplement with other medications without
any problem."
Rationale: Some weight loss supplements can interact with prescription
medications and cause adverse effects. The nurse should teach the
client to discuss any supplement use with their healthcare provider to
prevent potential interactions.
2. A nurse is teaching a client about healthy eating for heart disease
prevention. Which of the following should the nurse include in the
teaching?
A. Eat foods high in trans fats.
B. Include more fruits, vegetables, and whole grains in the diet.
C. Limit fiber intake to reduce cholesterol.
D. Choose butter over plant-based oils for cooking.
Answer: B. Include more fruits, vegetables, and whole grains in the
diet.
Rationale: A heart-healthy diet includes high-fiber foods, such as fruits,
vegetables, and whole grains, to reduce cholesterol levels and improve
heart health. Trans fats, butter, and low fiber intake should be avoided.
,3. A nurse is caring for a client who is receiving parenteral nutrition
(PN). Which of the following is the most important action for the
nurse to take when administering PN?
A. Check the client's blood glucose levels regularly.
B. Monitor for signs of dehydration.
C. Assess the client's bowel sounds frequently.
D. Check the client's serum sodium levels daily.
Answer: A. Check the client's blood glucose levels regularly.
Rationale: Parenteral nutrition provides high levels of glucose, which
can increase the risk of hyperglycemia. Monitoring blood glucose levels
regularly is essential to prevent complications such as hyperglycemia or
hypoglycemia.
4. A nurse is educating a pregnant client about nutritional needs
during pregnancy. Which of the following recommendations should
the nurse include?
A. "You need to increase your daily intake of vitamin C to 120 mg."
B. "You should increase your protein intake by about 25 grams per day."
C. "You should avoid taking prenatal vitamins if you feel nauseous."
D. "You can reduce your calorie intake during the second trimester."
Answer: B. "You should increase your protein intake by about 25
grams per day."
Rationale: Pregnant women require an additional 25 grams of protein
per day to support fetal growth and development. Vitamin C needs are
about 85 mg per day, and calorie intake should increase, not decrease,
in the second trimester.
,5. A nurse is caring for a client with lactose intolerance. Which of the
following foods should the nurse suggest as an alternative source of
calcium?
A. Milk
B. Tofu
C. Yogurt
D. Cheese
Answer: B. Tofu
Rationale: Tofu is a good alternative source of calcium for clients with
lactose intolerance. It provides calcium without the lactose that causes
digestive issues in those with intolerance.
6. A nurse is assessing a client’s nutritional intake. The nurse notes
that the client has been consuming mostly processed foods and little
fresh produce. What should the nurse be concerned about regarding
the client’s diet?
A. Excessive sodium intake
B. Insufficient iron intake
C. High vitamin D intake
D. Low protein intake
Answer: A. Excessive sodium intake
Rationale: Processed foods are often high in sodium, which can lead to
hypertension and other cardiovascular problems. A diet high in
processed foods and low in fresh produce may also lack adequate
amounts of vitamins and minerals.
,7. A nurse is educating a client with hypertension on dietary
modifications. Which of the following foods should the nurse advise
the client to limit?
A. Fresh fruits
B. Fresh vegetables
C. Lean meats
D. Canned soup
Answer: D. Canned soup
Rationale: Canned soups are often high in sodium, which can contribute
to hypertension. Clients with hypertension should limit sodium intake to
control blood pressure.
8. A nurse is providing dietary counseling to a client who is undergoing
chemotherapy. Which of the following suggestions should the nurse
offer to help the client manage the side effect of nausea?
A. Eat large meals three times a day.
B. Drink cold fluids with meals.
C. Choose spicy and rich foods to stimulate appetite.
D. Consume small, frequent meals throughout the day.
Answer: D. Consume small, frequent meals throughout the day.
Rationale: Small, frequent meals can help reduce nausea and improve
appetite in clients undergoing chemotherapy. Large meals, spicy foods,
and drinking cold fluids with meals may worsen nausea.
9. A nurse is teaching a client about a high-fiber diet. Which of the
following foods should the nurse recommend to increase fiber intake?
,A. White bread
B. Brown rice
C. Processed cheese
D. Ground beef
Answer: B. Brown rice
Rationale: Brown rice is a whole grain that is high in fiber. Fiber is
important for digestive health and can help prevent constipation. White
bread and processed cheese are low in fiber, and ground beef is not a
significant source of fiber.
10. A nurse is caring for a client who is at risk for vitamin D deficiency.
Which of the following is an appropriate dietary recommendation?
A. Increase intake of citrus fruits.
B. Include more leafy green vegetables.
C. Eat more fortified dairy products.
D. Choose vegetable oils for cooking.
Answer: C. Eat more fortified dairy products.
Rationale: Fortified dairy products are a good source of vitamin D,
which is important for bone health. Vitamin D deficiency can lead to
osteoporosis and other health issues, and fortified dairy helps meet the
daily requirements.
11. A nurse is providing dietary advice to a client with type 2 diabetes.
Which of the following recommendations should the nurse provide
regarding carbohydrate consumption?
A. Limit carbohydrate intake to 10% of daily calories.
B. Avoid carbohydrates entirely to manage blood sugar levels.
, C. Choose complex carbohydrates, such as whole grains, over simple
carbohydrates.
D. Eat carbohydrates in a single large meal to prevent blood sugar
fluctuations.
Answer: C. Choose complex carbohydrates, such as whole grains, over
simple carbohydrates.
Rationale: Complex carbohydrates, such as whole grains, are digested
more slowly, which helps maintain stable blood sugar levels. Simple
carbohydrates can cause rapid spikes in blood glucose, which should be
avoided for optimal diabetes management.
12. A nurse is caring for a client with a diagnosis of celiac disease.
Which of the following foods should the nurse advise the client to
avoid?
A. Quinoa
B. Rice
C. Oats
D. Barley
Answer: D. Barley
Rationale: Barley contains gluten, which is harmful to individuals with
celiac disease. Quinoa and rice are gluten-free, and oats are often
contaminated with gluten, but gluten-free oats are available.
13. A nurse is providing dietary instructions to a client with iron
deficiency anemia. Which of the following foods should the nurse
encourage the client to consume?
