1. Case Study: A nurse is caring for a patient with a history of eating disorders.
The patient expresses concerns about body weight and diet. The nurse should
emphasize which approach to nutritional counseling?
A. Encouraging extreme caloric restriction
B. Promoting a balanced, sustainable approach to eating
C. Focus on weight loss as the primary goal
D. Encouraging the patient to avoid all fats
Answer: B) Promoting a balanced, sustainable approach to eating
Rationale: A balanced approach to nutrition that focuses on overall health, not just
weight loss,
is important for patients with eating disorders. The goal should be to encourage a
healthy
relationship with food.
2. 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.
3. Case Study: A nurse is providing dietary counseling to a client who is
postpartum and breastfeeding. The nurse encourages the client to increase intake
of which of the following nutrients?
A. Vitamin C
B. Iron
C. Calcium
D. Vitamin B12
Answer: C) Calcium
Rationale: Breastfeeding mothers need adequate calcium intake for bone health, as
calcium is
transferred to the infant through breast milk. Dairy products, fortified non-dairy milk,
and leafy
greens are good sources of calcium.
4. 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.
5. 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.
6. Case Study: A nurse is educating a patient about managing their blood sugar
levels. The nurse emphasizes that which of the following should be included in
meals to slow the absorption of sugar?
A. Protein
B. Simple carbohydrates
C. Refined sugars
D. Dietary fiber
Answer: D) Dietary fiber
Rationale: Fiber slows the absorption of sugar into the bloodstream, which helps
stabilize blood
sugar levels. Whole grains, fruits, and vegetables are good sources of dietary fiber.
7. Case Study: A nurse is teaching a post-operative patient about nutrition. The
nurse emphasizes the need for which nutrient to promote wound healing?
A. Vitamin D
B. Vitamin A
C. Vitamin C
D. Iron
Answer: C) Vitamin C
Rationale: Vitamin C plays a critical role in collagen formation and tissue repair, making
, it
essential for wound healing. The nurse should encourage the patient to consume
vitamin C-rich
foods, such as citrus fruits, strawberries, and bell peppers.
8. Case Study: A nurse is discussing nutrition with a patient who has a history
of kidney stones. The nurse advises the patient to increase intake of which of the
following fluids to help prevent new stones from forming?
A. Caffeine
B. Water
C. Soda
D. Alcohol
Answer: B) Water
Rationale: Increasing water intake helps to dilute urine and reduce the risk of kidney
stone
formation. Staying hydrated is a key preventive measure for patients prone to kidney
stones.
9. Case Study: A nurse is assessing a patient’s nutritional status and notices that
the patient has a low intake of vitamin D. The nurse should encourage the patient
to consume which of the following foods?
A. Fortified cereal
B. Potatoes
C. Oranges
D. Green leafy vegetables
Answer: A) Fortified cereal
Rationale: Fortified cereals are often enriched with vitamin D. Vitamin D is essential for
calcium absorption and bone health, and it’s not naturally abundant in many foods, so
fortified
options are helpful.
10. Case Study: A nurse is educating a patient with constipation about dietary
modifications. Which of the following foods should the nurse recommend to
improve bowel function?
A. White bread
B. Fresh fruits and vegetables
C. Fried chicken
D. Milk
Answer: B) Fresh fruits and vegetables
Rationale: Fresh fruits and vegetables are high in fiber, which helps to promote regular
bowel
movements. A diet high in fiber can prevent and relieve constipation.
11. Case Study: A nurse is counseling a patient with a history of heart disease.
The nurse suggests which of the following foods to help reduce the risk of further
cardiovascular problems?
A. Bacon
The patient expresses concerns about body weight and diet. The nurse should
emphasize which approach to nutritional counseling?
A. Encouraging extreme caloric restriction
B. Promoting a balanced, sustainable approach to eating
C. Focus on weight loss as the primary goal
D. Encouraging the patient to avoid all fats
Answer: B) Promoting a balanced, sustainable approach to eating
Rationale: A balanced approach to nutrition that focuses on overall health, not just
weight loss,
is important for patients with eating disorders. The goal should be to encourage a
healthy
relationship with food.
2. 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.
3. Case Study: A nurse is providing dietary counseling to a client who is
postpartum and breastfeeding. The nurse encourages the client to increase intake
of which of the following nutrients?
A. Vitamin C
B. Iron
C. Calcium
D. Vitamin B12
Answer: C) Calcium
Rationale: Breastfeeding mothers need adequate calcium intake for bone health, as
calcium is
transferred to the infant through breast milk. Dairy products, fortified non-dairy milk,
and leafy
greens are good sources of calcium.
4. 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.
5. 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.
6. Case Study: A nurse is educating a patient about managing their blood sugar
levels. The nurse emphasizes that which of the following should be included in
meals to slow the absorption of sugar?
A. Protein
B. Simple carbohydrates
C. Refined sugars
D. Dietary fiber
Answer: D) Dietary fiber
Rationale: Fiber slows the absorption of sugar into the bloodstream, which helps
stabilize blood
sugar levels. Whole grains, fruits, and vegetables are good sources of dietary fiber.
7. Case Study: A nurse is teaching a post-operative patient about nutrition. The
nurse emphasizes the need for which nutrient to promote wound healing?
A. Vitamin D
B. Vitamin A
C. Vitamin C
D. Iron
Answer: C) Vitamin C
Rationale: Vitamin C plays a critical role in collagen formation and tissue repair, making
, it
essential for wound healing. The nurse should encourage the patient to consume
vitamin C-rich
foods, such as citrus fruits, strawberries, and bell peppers.
8. Case Study: A nurse is discussing nutrition with a patient who has a history
of kidney stones. The nurse advises the patient to increase intake of which of the
following fluids to help prevent new stones from forming?
A. Caffeine
B. Water
C. Soda
D. Alcohol
Answer: B) Water
Rationale: Increasing water intake helps to dilute urine and reduce the risk of kidney
stone
formation. Staying hydrated is a key preventive measure for patients prone to kidney
stones.
9. Case Study: A nurse is assessing a patient’s nutritional status and notices that
the patient has a low intake of vitamin D. The nurse should encourage the patient
to consume which of the following foods?
A. Fortified cereal
B. Potatoes
C. Oranges
D. Green leafy vegetables
Answer: A) Fortified cereal
Rationale: Fortified cereals are often enriched with vitamin D. Vitamin D is essential for
calcium absorption and bone health, and it’s not naturally abundant in many foods, so
fortified
options are helpful.
10. Case Study: A nurse is educating a patient with constipation about dietary
modifications. Which of the following foods should the nurse recommend to
improve bowel function?
A. White bread
B. Fresh fruits and vegetables
C. Fried chicken
D. Milk
Answer: B) Fresh fruits and vegetables
Rationale: Fresh fruits and vegetables are high in fiber, which helps to promote regular
bowel
movements. A diet high in fiber can prevent and relieve constipation.
11. Case Study: A nurse is counseling a patient with a history of heart disease.
The nurse suggests which of the following foods to help reduce the risk of further
cardiovascular problems?
A. Bacon
