1. Case Study
A 62-year-old male patient with a history of Type 2 diabetes is being discharged from the
hospital after a knee replacement. He reports that he struggles to manage his blood glucose
levels. The nurse educates him on healthy food choices.
Which of the following is the most appropriate dietary recommendation to improve his blood
glucose control?
A) A diet high in complex carbohydrates and low in simple sugars
B) A diet low in complex carbohydrates and high in simple sugars
C) A diet that is high in protein and low in carbohydrates
D) A high-fat diet with moderate protein intake
Answer: A) A diet high in complex carbohydrates and low in simple sugars
Rationale: Complex carbohydrates (such as whole grains and vegetables) are digested more
slowly, helping to maintain stable blood glucose levels. Simple sugars cause rapid spikes in
blood glucose, which can exacerbate diabetes.
2. Case Study
A 35-year-old female patient who is pregnant reports feeling fatigued and lightheaded. She is
diagnosed with iron-deficiency anemia.
Which food should the nurse recommend the patient consume to increase her iron levels?
A) A glass of milk
B) A spinach salad with orange slices
C) A bowl of oatmeal with raisins
D) A chicken breast with broccoli
Answer: B) A spinach salad with orange slices
Rationale: Spinach is a good source of non-heme iron, and vitamin C (from orange slices)
enhances the absorption of non-heme iron.
3. Case Study
A 50-year-old male patient with hypertension and hyperlipidemia asks the nurse about dietary
changes that could help improve his heart health.
Which of the following dietary changes would be most beneficial for this patient?
A) Increase saturated fat intake and decrease fiber
B) Increase fiber intake and reduce sodium
C) Reduce protein intake and increase carbohydrates
D) Increase caffeine intake and reduce potassium
,Answer: B) Increase fiber intake and reduce sodium
Rationale: Increasing dietary fiber and reducing sodium can help lower blood pressure and
improve cholesterol levels, which are crucial for heart health.
4. Case Study
A 75-year-old female patient is recovering from a hip fracture and is experiencing delayed
wound healing. Her nurse is concerned that her diet may not be providing enough nutrients for
optimal recovery.
Which nutrient should the nurse focus on to improve the patient’s wound healing?
A) Vitamin A
B) Calcium
C) Protein
D) Vitamin C
Answer: C) Protein
Rationale: Protein is essential for tissue repair and wound healing. Adequate protein intake
helps to support the formation of new tissue and collagen.
5. Case Study
A 40-year-old female patient with a history of kidney stones asks the nurse for advice on
preventing further stones. She is currently following a high-protein diet.
Which of the following is the most appropriate dietary modification for this patient?
A) Increase calcium intake
B) Decrease protein intake
C) Increase sodium intake
D) Decrease fluid intake
Answer: B) Decrease protein intake
Rationale: High-protein diets can increase the risk of kidney stones, especially in patients
predisposed to them. Reducing protein intake can help lower the risk.
6. Case Study
A 55-year-old male patient is being treated for gout. The nurse is reviewing his diet.
Which of the following foods should the nurse recommend the patient avoid?
A) Lean beef
B) Whole wheat bread
, C) Cherries
D) Low-fat yogurt
Answer: A) Lean beef
Rationale: Gout is associated with high levels of uric acid in the blood. Purine-rich foods like
red meats, including lean beef, can exacerbate gout by increasing uric acid levels.
7. Case Study
A 60-year-old female patient is diagnosed with osteoporosis. The nurse is educating her on
nutritional modifications to prevent further bone loss.
Which nutrient should the nurse emphasize in the patient’s diet?
A) Vitamin D
B) Vitamin C
C) Potassium
D) Iron
Answer: A) Vitamin D
Rationale: Vitamin D is critical for calcium absorption and bone health. Adequate levels of
vitamin D help prevent further bone loss in patients with osteoporosis.
8. Case Study
A 30-year-old female patient is breastfeeding and wants to ensure she is meeting her nutritional
needs.
Which of the following should the nurse recommend to support her breastfeeding efforts?
A) Decrease fluid intake to avoid water retention
B) Avoid dairy products to prevent infant allergies
C) Consume an additional 300–500 kcal per day
D) Increase caffeine intake to boost energy
Answer: C) Consume an additional 300–500 kcal per day
Rationale: Breastfeeding increases caloric needs. An additional 300–500 kcal per day is
necessary to support milk production and the mother's energy needs.
9. Case Study
A 45-year-old patient has been diagnosed with celiac disease. The nurse is educating the patient
on avoiding gluten in their diet.
Which food item is safe for the patient to eat?
A 62-year-old male patient with a history of Type 2 diabetes is being discharged from the
hospital after a knee replacement. He reports that he struggles to manage his blood glucose
levels. The nurse educates him on healthy food choices.
Which of the following is the most appropriate dietary recommendation to improve his blood
glucose control?
A) A diet high in complex carbohydrates and low in simple sugars
B) A diet low in complex carbohydrates and high in simple sugars
C) A diet that is high in protein and low in carbohydrates
D) A high-fat diet with moderate protein intake
Answer: A) A diet high in complex carbohydrates and low in simple sugars
Rationale: Complex carbohydrates (such as whole grains and vegetables) are digested more
slowly, helping to maintain stable blood glucose levels. Simple sugars cause rapid spikes in
blood glucose, which can exacerbate diabetes.
2. Case Study
A 35-year-old female patient who is pregnant reports feeling fatigued and lightheaded. She is
diagnosed with iron-deficiency anemia.
Which food should the nurse recommend the patient consume to increase her iron levels?
A) A glass of milk
B) A spinach salad with orange slices
C) A bowl of oatmeal with raisins
D) A chicken breast with broccoli
Answer: B) A spinach salad with orange slices
Rationale: Spinach is a good source of non-heme iron, and vitamin C (from orange slices)
enhances the absorption of non-heme iron.
3. Case Study
A 50-year-old male patient with hypertension and hyperlipidemia asks the nurse about dietary
changes that could help improve his heart health.
Which of the following dietary changes would be most beneficial for this patient?
A) Increase saturated fat intake and decrease fiber
B) Increase fiber intake and reduce sodium
C) Reduce protein intake and increase carbohydrates
D) Increase caffeine intake and reduce potassium
,Answer: B) Increase fiber intake and reduce sodium
Rationale: Increasing dietary fiber and reducing sodium can help lower blood pressure and
improve cholesterol levels, which are crucial for heart health.
4. Case Study
A 75-year-old female patient is recovering from a hip fracture and is experiencing delayed
wound healing. Her nurse is concerned that her diet may not be providing enough nutrients for
optimal recovery.
Which nutrient should the nurse focus on to improve the patient’s wound healing?
A) Vitamin A
B) Calcium
C) Protein
D) Vitamin C
Answer: C) Protein
Rationale: Protein is essential for tissue repair and wound healing. Adequate protein intake
helps to support the formation of new tissue and collagen.
5. Case Study
A 40-year-old female patient with a history of kidney stones asks the nurse for advice on
preventing further stones. She is currently following a high-protein diet.
Which of the following is the most appropriate dietary modification for this patient?
A) Increase calcium intake
B) Decrease protein intake
C) Increase sodium intake
D) Decrease fluid intake
Answer: B) Decrease protein intake
Rationale: High-protein diets can increase the risk of kidney stones, especially in patients
predisposed to them. Reducing protein intake can help lower the risk.
6. Case Study
A 55-year-old male patient is being treated for gout. The nurse is reviewing his diet.
Which of the following foods should the nurse recommend the patient avoid?
A) Lean beef
B) Whole wheat bread
, C) Cherries
D) Low-fat yogurt
Answer: A) Lean beef
Rationale: Gout is associated with high levels of uric acid in the blood. Purine-rich foods like
red meats, including lean beef, can exacerbate gout by increasing uric acid levels.
7. Case Study
A 60-year-old female patient is diagnosed with osteoporosis. The nurse is educating her on
nutritional modifications to prevent further bone loss.
Which nutrient should the nurse emphasize in the patient’s diet?
A) Vitamin D
B) Vitamin C
C) Potassium
D) Iron
Answer: A) Vitamin D
Rationale: Vitamin D is critical for calcium absorption and bone health. Adequate levels of
vitamin D help prevent further bone loss in patients with osteoporosis.
8. Case Study
A 30-year-old female patient is breastfeeding and wants to ensure she is meeting her nutritional
needs.
Which of the following should the nurse recommend to support her breastfeeding efforts?
A) Decrease fluid intake to avoid water retention
B) Avoid dairy products to prevent infant allergies
C) Consume an additional 300–500 kcal per day
D) Increase caffeine intake to boost energy
Answer: C) Consume an additional 300–500 kcal per day
Rationale: Breastfeeding increases caloric needs. An additional 300–500 kcal per day is
necessary to support milk production and the mother's energy needs.
9. Case Study
A 45-year-old patient has been diagnosed with celiac disease. The nurse is educating the patient
on avoiding gluten in their diet.
Which food item is safe for the patient to eat?
