1. Case Study: A nurse is educating a patient with lactose intolerance. Which of
the following foods should the nurse recommend?
A. Milk
B. Cheese
C. Yogurt with probiotics
D. Ice cream
Answer: C) Yogurt with probiotics
Rationale: Yogurt with probiotics is often better tolerated by individuals with lactose
intolerance
because the live bacteria help break down lactose. Milk and ice cream contain higher
lactose
levels and can cause discomfort in these patients.
2. Case Study: A nurse is providing nutritional counseling to a client with
diabetes. The nurse advises the client to consume complex carbohydrates, which
are found in which food?
A. White bread
B. Brown rice
C. Sweets
D. Potato chips
Answer: B) Brown rice
Rationale: Complex carbohydrates, such as those found in whole grains like brown rice,
are
digested more slowly than simple carbohydrates, helping to maintain stable blood sugar
levels.
They are a better choice for diabetic individuals.
3. Case Study: A nurse is counseling a client with gout on dietary management.
The nurse emphasizes avoiding high-purine foods, which include:
A. Salmon
B. Lentils
C. Chicken
D. Eggs
Answer: A) Salmon
Rationale: Gout is caused by elevated uric acid levels, which can result from high-
purine foods
like red meats, organ meats, and certain types of fish, including salmon. Limiting purine
intake
can help prevent gout flare-ups.
4. 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.
5. 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.
6. Case Study: A nurse is counseling a client on maintaining a healthy weight.
The patient asks about the role of fats in the diet. What advice should the nurse
provide?
A. Fats should be avoided to prevent weight gain.
B. Fats should be limited to less than 10% of total daily calories.
C. Fats are essential and should be included in the diet, focusing on healthy fats.
D. Fats should be consumed primarily from animal sources.
Answer: C) Fats are essential and should be included in the diet, focusing on healthy
fats.
Rationale: Healthy fats, such as those found in avocados, nuts, and olive oil, are
important for
overall health, including heart health. It is crucial to limit saturated and trans fats, but
healthy fats
should be part of a balanced diet.
7. Case Study: A nurse is educating a patient who is vegan about meeting their
protein needs. Which of the following is a good plant-based protein source?
A. Lentils
B. Chicken
C. Fish
D. Eggs
Answer: A) Lentils
Rationale: Lentils are an excellent plant-based source of protein, providing essential
amino
acids needed for tissue repair and overall body function. Vegans can rely on legumes,
, tofu,
quinoa, and other plant-based sources for protein.
8. Case Study: A nurse is educating a patient who has undergone a
thyroidectomy. The nurse recommends increasing the intake of which of the
following nutrients to support thyroid function?
A. Iodine
B. Magnesium
C. Folate
D. Vitamin E
Answer: A) Iodine
Rationale: Iodine is essential for the production of thyroid hormones. After thyroid
surgery,
adequate iodine intake is important to support any remaining thyroid tissue or to help
with
synthetic thyroid hormone production if needed.
9. Case Study: A nurse is teaching a client with a history of stroke about
nutrition. The nurse recommends a diet rich in which nutrient to support brain
health and cognitive function?
A. Omega-3 fatty acids
B. Simple sugars
C. Saturated fats
D. Protein
Answer: A) Omega-3 fatty acids
Rationale: Omega-3 fatty acids, found in foods like salmon, flaxseeds, and walnuts, are
beneficial for brain health and may help prevent further strokes and support cognitive
function.
10. Case Study: A nurse is assessing a patient's nutritional status. The nurse is
concerned about the patient's low intake of essential fatty acids. Which food
would be an appropriate source of omega-3 fatty acids?
A. Salmon
B. Chicken
C. Carrots
D. Apples
Answer: A) Salmon
Rationale: Omega-3 fatty acids are essential for heart and brain health. Fatty fish like
salmon is
A. rich source of omega-3s and is beneficial for cardiovascular health.
11. Case Study: A nurse is educating a patient with gout on dietary management.
The nurse explains the importance of drinking fluids. Which fluid should the
patient avoid?
A. Water
B. Coffee
C. Alcoholic beverages
the following foods should the nurse recommend?
A. Milk
B. Cheese
C. Yogurt with probiotics
D. Ice cream
Answer: C) Yogurt with probiotics
Rationale: Yogurt with probiotics is often better tolerated by individuals with lactose
intolerance
because the live bacteria help break down lactose. Milk and ice cream contain higher
lactose
levels and can cause discomfort in these patients.
2. Case Study: A nurse is providing nutritional counseling to a client with
diabetes. The nurse advises the client to consume complex carbohydrates, which
are found in which food?
A. White bread
B. Brown rice
C. Sweets
D. Potato chips
Answer: B) Brown rice
Rationale: Complex carbohydrates, such as those found in whole grains like brown rice,
are
digested more slowly than simple carbohydrates, helping to maintain stable blood sugar
levels.
They are a better choice for diabetic individuals.
3. Case Study: A nurse is counseling a client with gout on dietary management.
The nurse emphasizes avoiding high-purine foods, which include:
A. Salmon
B. Lentils
C. Chicken
D. Eggs
Answer: A) Salmon
Rationale: Gout is caused by elevated uric acid levels, which can result from high-
purine foods
like red meats, organ meats, and certain types of fish, including salmon. Limiting purine
intake
can help prevent gout flare-ups.
4. 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.
5. 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.
6. Case Study: A nurse is counseling a client on maintaining a healthy weight.
The patient asks about the role of fats in the diet. What advice should the nurse
provide?
A. Fats should be avoided to prevent weight gain.
B. Fats should be limited to less than 10% of total daily calories.
C. Fats are essential and should be included in the diet, focusing on healthy fats.
D. Fats should be consumed primarily from animal sources.
Answer: C) Fats are essential and should be included in the diet, focusing on healthy
fats.
Rationale: Healthy fats, such as those found in avocados, nuts, and olive oil, are
important for
overall health, including heart health. It is crucial to limit saturated and trans fats, but
healthy fats
should be part of a balanced diet.
7. Case Study: A nurse is educating a patient who is vegan about meeting their
protein needs. Which of the following is a good plant-based protein source?
A. Lentils
B. Chicken
C. Fish
D. Eggs
Answer: A) Lentils
Rationale: Lentils are an excellent plant-based source of protein, providing essential
amino
acids needed for tissue repair and overall body function. Vegans can rely on legumes,
, tofu,
quinoa, and other plant-based sources for protein.
8. Case Study: A nurse is educating a patient who has undergone a
thyroidectomy. The nurse recommends increasing the intake of which of the
following nutrients to support thyroid function?
A. Iodine
B. Magnesium
C. Folate
D. Vitamin E
Answer: A) Iodine
Rationale: Iodine is essential for the production of thyroid hormones. After thyroid
surgery,
adequate iodine intake is important to support any remaining thyroid tissue or to help
with
synthetic thyroid hormone production if needed.
9. Case Study: A nurse is teaching a client with a history of stroke about
nutrition. The nurse recommends a diet rich in which nutrient to support brain
health and cognitive function?
A. Omega-3 fatty acids
B. Simple sugars
C. Saturated fats
D. Protein
Answer: A) Omega-3 fatty acids
Rationale: Omega-3 fatty acids, found in foods like salmon, flaxseeds, and walnuts, are
beneficial for brain health and may help prevent further strokes and support cognitive
function.
10. Case Study: A nurse is assessing a patient's nutritional status. The nurse is
concerned about the patient's low intake of essential fatty acids. Which food
would be an appropriate source of omega-3 fatty acids?
A. Salmon
B. Chicken
C. Carrots
D. Apples
Answer: A) Salmon
Rationale: Omega-3 fatty acids are essential for heart and brain health. Fatty fish like
salmon is
A. rich source of omega-3s and is beneficial for cardiovascular health.
11. Case Study: A nurse is educating a patient with gout on dietary management.
The nurse explains the importance of drinking fluids. Which fluid should the
patient avoid?
A. Water
B. Coffee
C. Alcoholic beverages
