HESI/Saunders Module 7: Basic Care and
Comfort Exam Questions with Certified
Verified Correct Solutions and rationale
latest update 2025
A client with diabetes mellitus who has been taught about dietary
management of the disease wishes to have 8 oz (240 ml) of nonfat
yogurt with breakfast. The nurse determines that the client
understands diet management when the client states that which
action will be taken after eating the nonfat yogurt?
a. Not eating ice cream for 2 days
b. Omitting 8 oz (240 ml) of skim milk from that meal
c. Omitting salad dressing and butter at lunchtime
d. Eating only half of an allowed meat product at supper --- correct
precise answers ---b. Omitting 8 oz (240 ml) of skim milk from that
meal
Rationale: Yogurt is a milk product. Therefore if the client is going to
eat 8 oz (240 ml) of yogurt at a meal, the client should eliminate the
milk product from the same meal. Ice cream is not recommended for
the diabetic diet because it is high in fat and sugar. Meat is not a milk
product, and it is unnecessary to alter the meat allowance at
suppertime. Salad dressing and butter are fats.
,A nurse is caring for a client with cirrhosis. As part of the teaching
regarding dietary means of minimizing the effects of the disorder, the
nurse educates the client about foods that are high in thiamine. The
nurse determines that the client has the best understanding of the
material if the client states to increase the intake of which foods?
Select all that apply.
a. Milk
b. Peanuts
c. Chicken
d. Broccoli
e. Asparagus
f. Whole-grain cereals --- correct precise answers ---b. Peanuts
e. Asparagus
f. Whole-grain cereals
Rationale: Thiamine is present in a variety of foods of plant and
animal origin. Pork products are especially rich in the vitamin, but
other good sources are peanuts, asparagus, legumes, and whole-grain
and enriched cereals. Milk is high in vitamins A and D, calcium, and
magnesium. Chicken is high in protein. Broccoli is high in calcium and
folic acid.
,A nurse is monitoring the nutritional status of a client receiving
enteral nutrition. Which parameter does the nurse use to determine
the effectiveness of the tube feedings?
a. Daily weight
b. Serum protein level
c. Calorie count sheets
d. Daily intake and output records --- correct precise answers ---a.
Daily weight
Rationale: The most accurate measurement of the effectiveness of
nutritional management of the client is the daily weight. The client
should be weighed at the same time (preferably early morning) each
day, wearing the same clothes, on the same scale. The incorrect
options may be used to assess nutrition and hydration status, but the
effectiveness of the diet is measured by whether the client's body
weight is maintained.
A nurse is instructing a client in the first trimester of pregnancy about
nutrition. Which statement by the client indicates the need for further
instruction?
a. "I need to eat foods high in calcium."
b. "How I eat can affect my baby's growth."
c. "I need to take vitamins throughout my pregnancy."
, d. "My risk for malnourishment is much higher while I'm pregnant." -
-- correct precise answers ---d. "My risk for malnourishment is much
higher while I'm pregnant."
Rationale: Although pregnancy poses some nutritional risk for the
mother, the client is not at risk of becoming malnourished. Calcium
intake is critical during the third trimester, but calcium intake must
be increased from the start of pregnancy. Adequate nutrition during
pregnancy significantly and positively influences fetal growth and
development. Intake of dietary iron and vitamins is insufficient for
the majority of pregnant women, and the use of iron and vitamin
supplements is routinely encouraged.
A client who has recently been started on enteral feedings complains
of abdominal cramping and diarrhea. The nurse reviews the
nutritional content on the label of the can of feeding solution. Which
ingredient is the nurse looking for that may be causing this problem?
a. Maltose
b. Lactose
c. Sucrose
d. Fructose --- correct precise answers ---b. Lactose
Rationale: Several tube-feeding formulas contain lactose. A client
with a history of lactose intolerance would experience the symptoms
identified in the question if one of these formulas were administered.
If the client is found to be lactose intolerant, the health care provider
Comfort Exam Questions with Certified
Verified Correct Solutions and rationale
latest update 2025
A client with diabetes mellitus who has been taught about dietary
management of the disease wishes to have 8 oz (240 ml) of nonfat
yogurt with breakfast. The nurse determines that the client
understands diet management when the client states that which
action will be taken after eating the nonfat yogurt?
a. Not eating ice cream for 2 days
b. Omitting 8 oz (240 ml) of skim milk from that meal
c. Omitting salad dressing and butter at lunchtime
d. Eating only half of an allowed meat product at supper --- correct
precise answers ---b. Omitting 8 oz (240 ml) of skim milk from that
meal
Rationale: Yogurt is a milk product. Therefore if the client is going to
eat 8 oz (240 ml) of yogurt at a meal, the client should eliminate the
milk product from the same meal. Ice cream is not recommended for
the diabetic diet because it is high in fat and sugar. Meat is not a milk
product, and it is unnecessary to alter the meat allowance at
suppertime. Salad dressing and butter are fats.
,A nurse is caring for a client with cirrhosis. As part of the teaching
regarding dietary means of minimizing the effects of the disorder, the
nurse educates the client about foods that are high in thiamine. The
nurse determines that the client has the best understanding of the
material if the client states to increase the intake of which foods?
Select all that apply.
a. Milk
b. Peanuts
c. Chicken
d. Broccoli
e. Asparagus
f. Whole-grain cereals --- correct precise answers ---b. Peanuts
e. Asparagus
f. Whole-grain cereals
Rationale: Thiamine is present in a variety of foods of plant and
animal origin. Pork products are especially rich in the vitamin, but
other good sources are peanuts, asparagus, legumes, and whole-grain
and enriched cereals. Milk is high in vitamins A and D, calcium, and
magnesium. Chicken is high in protein. Broccoli is high in calcium and
folic acid.
,A nurse is monitoring the nutritional status of a client receiving
enteral nutrition. Which parameter does the nurse use to determine
the effectiveness of the tube feedings?
a. Daily weight
b. Serum protein level
c. Calorie count sheets
d. Daily intake and output records --- correct precise answers ---a.
Daily weight
Rationale: The most accurate measurement of the effectiveness of
nutritional management of the client is the daily weight. The client
should be weighed at the same time (preferably early morning) each
day, wearing the same clothes, on the same scale. The incorrect
options may be used to assess nutrition and hydration status, but the
effectiveness of the diet is measured by whether the client's body
weight is maintained.
A nurse is instructing a client in the first trimester of pregnancy about
nutrition. Which statement by the client indicates the need for further
instruction?
a. "I need to eat foods high in calcium."
b. "How I eat can affect my baby's growth."
c. "I need to take vitamins throughout my pregnancy."
, d. "My risk for malnourishment is much higher while I'm pregnant." -
-- correct precise answers ---d. "My risk for malnourishment is much
higher while I'm pregnant."
Rationale: Although pregnancy poses some nutritional risk for the
mother, the client is not at risk of becoming malnourished. Calcium
intake is critical during the third trimester, but calcium intake must
be increased from the start of pregnancy. Adequate nutrition during
pregnancy significantly and positively influences fetal growth and
development. Intake of dietary iron and vitamins is insufficient for
the majority of pregnant women, and the use of iron and vitamin
supplements is routinely encouraged.
A client who has recently been started on enteral feedings complains
of abdominal cramping and diarrhea. The nurse reviews the
nutritional content on the label of the can of feeding solution. Which
ingredient is the nurse looking for that may be causing this problem?
a. Maltose
b. Lactose
c. Sucrose
d. Fructose --- correct precise answers ---b. Lactose
Rationale: Several tube-feeding formulas contain lactose. A client
with a history of lactose intolerance would experience the symptoms
identified in the question if one of these formulas were administered.
If the client is found to be lactose intolerant, the health care provider
