1. Case Study: A nurse is discussing nutrition with a client who is experiencing
nausea and vomiting during chemotherapy. The nurse suggests that the client try
eating:
A. Spicy foods
B. Large meals
C. Small, frequent meals
D. Foods high in fat
Answer: C) Small, frequent meals
Rationale: Small, frequent meals are easier to tolerate for patients experiencing nausea
and
vomiting. They can help prevent overeating and reduce the risk of further nausea
during
chemotherapy.
2. Case Study: A nurse is teaching a client with obesity about the role of
carbohydrates in their diet. The nurse explains that which type of carbohydrate
is best for maintaining steady blood sugar levels?
A. Simple sugars
B. Refined grains
C. Whole grains
D. Sugary snacks
Answer: C) Whole grains
Rationale: Whole grains are rich in fiber and have a low glycemic index, meaning they
are
digested more slowly, which helps maintain steady blood sugar levels and supports
weight
management.
3. Case Study: A nurse is providing dietary counseling to a patient with
hypertension. The nurse suggests the patient incorporate which of the following
into their diet to help manage blood pressure?
A. Bananas
B. Potato chips
C. Processed meats
D. Whole milk
Answer: A) Bananas
Rationale: Bananas are rich in potassium, which can help balance sodium levels and
lower
blood pressure. A diet high in potassium and low in sodium is recommended for
hypertension
management.
4. Case Study: A nurse is educating a pregnant client about nutrition. The nurse
advises the client to increase intake of which of the following to support fetal
development?
,A. Folate
B. Protein
C. Carbohydrates
D. Vitamin C
Answer: A) Folate
Rationale: Folate is essential during pregnancy for preventing neural tube defects in the
developing fetus. It is important to consume foods rich in folate, such as leafy greens,
legumes,
and fortified cereals.
5. Case Study: A nurse is teaching a patient with renal failure about dietary
changes. The nurse advises the patient to limit intake of which of the following
nutrients?
A. Potassium
B. Carbohydrates
C. Iron
D. Fiber
Answer: A) Potassium
Rationale: Renal failure can impair the kidneys' ability to excrete potassium, which can
lead to
hyperkalemia. Therefore, limiting high-potassium foods such as bananas, oranges, and
potatoes
is necessary.
6. Case Study: A nurse is counseling a patient on a plant-based diet. Which of
the following is an excellent plant-based source of iron?
A. Red meat
B. Tofu
C. Cheese
D. Eggs
Answer: B) Tofu
Rationale: Tofu is a good plant-based source of iron. Since plant-based iron (non-heme
iron) is
less easily absorbed than animal-based iron, it’s important for patients to consume it
with a
source of vitamin C to enhance absorption.
7. Case Study: A nurse is educating a patient with celiac disease about their diet.
Which of the following foods should the nurse instruct the patient to avoid?
A. Oats
B. Rice
C. Gluten-free bread
D. Wheat
Answer: D) Wheat
Rationale: Celiac disease is an autoimmune disorder triggered by the ingestion of
gluten, which
is found in wheat, barley, and rye. The patient should avoid all foods containing gluten,
, including wheat-based products.
8. Case Study: A nurse is counseling a patient about weight loss. The nurse
explains that a caloric deficit must be created by which of the following methods?
A. Increasing fat intake
B. Reducing daily calorie intake or increasing physical activity
C. Reducing protein intake
D. Avoiding carbohydrates completely
Answer: B) Reducing daily calorie intake or increasing physical activity
Rationale: To achieve weight loss, a caloric deficit is necessary, which can be
accomplished
through either reducing calorie intake or increasing physical activity. Both methods are
key to
successful and sustainable weight loss.
9. Case Study: A nurse is teaching a client with gout about dietary changes. The
nurse advises the patient to avoid which of the following foods?
A. Red meat
B. Low-fat dairy products
C. Whole wheat bread
D. Leafy greens
Answer: A) Red meat
Rationale: Gout is a form of arthritis associated with high levels of uric acid. Red meat
and
organ meats are high in purines, which can increase uric acid levels and exacerbate
gout
symptoms. A diet low in purines is recommended.
10. Case Study: A nurse is discussing dietary modifications with a patient newly
diagnosed with type 2 diabetes. The nurse instructs the patient to avoid foods
high in which of the following?
A. Carbohydrates
B. Fiber
C. Protein
D. Saturated fats
Answer: A) Carbohydrates
Rationale: Type 2 diabetes requires careful monitoring of carbohydrate intake, as they
directly
affect blood glucose levels. Foods high in carbohydrates should be limited, especially
refined
sugars and starches. Fiber, protein, and fats (in moderation) can be part of a balanced
diabetic
diet.
11. Case Study: A nurse is teaching a patient with chronic liver disease about
dietary modifications. Which of the following should the nurse recommend
limiting?
nausea and vomiting during chemotherapy. The nurse suggests that the client try
eating:
A. Spicy foods
B. Large meals
C. Small, frequent meals
D. Foods high in fat
Answer: C) Small, frequent meals
Rationale: Small, frequent meals are easier to tolerate for patients experiencing nausea
and
vomiting. They can help prevent overeating and reduce the risk of further nausea
during
chemotherapy.
2. Case Study: A nurse is teaching a client with obesity about the role of
carbohydrates in their diet. The nurse explains that which type of carbohydrate
is best for maintaining steady blood sugar levels?
A. Simple sugars
B. Refined grains
C. Whole grains
D. Sugary snacks
Answer: C) Whole grains
Rationale: Whole grains are rich in fiber and have a low glycemic index, meaning they
are
digested more slowly, which helps maintain steady blood sugar levels and supports
weight
management.
3. Case Study: A nurse is providing dietary counseling to a patient with
hypertension. The nurse suggests the patient incorporate which of the following
into their diet to help manage blood pressure?
A. Bananas
B. Potato chips
C. Processed meats
D. Whole milk
Answer: A) Bananas
Rationale: Bananas are rich in potassium, which can help balance sodium levels and
lower
blood pressure. A diet high in potassium and low in sodium is recommended for
hypertension
management.
4. Case Study: A nurse is educating a pregnant client about nutrition. The nurse
advises the client to increase intake of which of the following to support fetal
development?
,A. Folate
B. Protein
C. Carbohydrates
D. Vitamin C
Answer: A) Folate
Rationale: Folate is essential during pregnancy for preventing neural tube defects in the
developing fetus. It is important to consume foods rich in folate, such as leafy greens,
legumes,
and fortified cereals.
5. Case Study: A nurse is teaching a patient with renal failure about dietary
changes. The nurse advises the patient to limit intake of which of the following
nutrients?
A. Potassium
B. Carbohydrates
C. Iron
D. Fiber
Answer: A) Potassium
Rationale: Renal failure can impair the kidneys' ability to excrete potassium, which can
lead to
hyperkalemia. Therefore, limiting high-potassium foods such as bananas, oranges, and
potatoes
is necessary.
6. Case Study: A nurse is counseling a patient on a plant-based diet. Which of
the following is an excellent plant-based source of iron?
A. Red meat
B. Tofu
C. Cheese
D. Eggs
Answer: B) Tofu
Rationale: Tofu is a good plant-based source of iron. Since plant-based iron (non-heme
iron) is
less easily absorbed than animal-based iron, it’s important for patients to consume it
with a
source of vitamin C to enhance absorption.
7. Case Study: A nurse is educating a patient with celiac disease about their diet.
Which of the following foods should the nurse instruct the patient to avoid?
A. Oats
B. Rice
C. Gluten-free bread
D. Wheat
Answer: D) Wheat
Rationale: Celiac disease is an autoimmune disorder triggered by the ingestion of
gluten, which
is found in wheat, barley, and rye. The patient should avoid all foods containing gluten,
, including wheat-based products.
8. Case Study: A nurse is counseling a patient about weight loss. The nurse
explains that a caloric deficit must be created by which of the following methods?
A. Increasing fat intake
B. Reducing daily calorie intake or increasing physical activity
C. Reducing protein intake
D. Avoiding carbohydrates completely
Answer: B) Reducing daily calorie intake or increasing physical activity
Rationale: To achieve weight loss, a caloric deficit is necessary, which can be
accomplished
through either reducing calorie intake or increasing physical activity. Both methods are
key to
successful and sustainable weight loss.
9. Case Study: A nurse is teaching a client with gout about dietary changes. The
nurse advises the patient to avoid which of the following foods?
A. Red meat
B. Low-fat dairy products
C. Whole wheat bread
D. Leafy greens
Answer: A) Red meat
Rationale: Gout is a form of arthritis associated with high levels of uric acid. Red meat
and
organ meats are high in purines, which can increase uric acid levels and exacerbate
gout
symptoms. A diet low in purines is recommended.
10. Case Study: A nurse is discussing dietary modifications with a patient newly
diagnosed with type 2 diabetes. The nurse instructs the patient to avoid foods
high in which of the following?
A. Carbohydrates
B. Fiber
C. Protein
D. Saturated fats
Answer: A) Carbohydrates
Rationale: Type 2 diabetes requires careful monitoring of carbohydrate intake, as they
directly
affect blood glucose levels. Foods high in carbohydrates should be limited, especially
refined
sugars and starches. Fiber, protein, and fats (in moderation) can be part of a balanced
diabetic
diet.
11. Case Study: A nurse is teaching a patient with chronic liver disease about
dietary modifications. Which of the following should the nurse recommend
limiting?
