1. A nurse is teaching a client with celiac disease. Which of the
following grains should be avoided?
A. Corn
B. Rice
C. Barley
D. Quinoa
Answer: C. Barley
Rationale: Barley contains gluten and should be avoided in celiac
disease. Corn, rice, and quinoa are gluten-free.
2. A client on lithium therapy should avoid excessive intake of which
electrolyte?
A. Sodium
B. Potassium
C. Calcium
D. Magnesium
Answer: A. Sodium
Rationale: Fluctuations in sodium affect lithium levels. High sodium
intake can reduce lithium effectiveness; low sodium can increase
toxicity risk.
3. A client with lactose intolerance should avoid which food?
A. Cottage cheese
B. Almond milk
C. Soy yogurt
D. Hard-boiled egg
Answer: A. Cottage cheese
Rationale: Cottage cheese contains lactose. Almond milk, soy yogurt,
and eggs are lactose-free.
4. What is the priority intervention when caring for a client who is
,NPO and receiving enteral nutrition via a gastrostomy tube?
A. Measure weight weekly
B. Check gastric residual before feeding
C. Monitor intake and output
D. Flush the tube once daily
Answer: B. Check gastric residual before feeding
Rationale: Checking residual helps assess tolerance and prevent
aspiration or overfeeding.
5. A vegetarian is at risk for deficiency in which nutrient?
A. Fiber
B. Vitamin B12
C. Vitamin C
D. Magnesium
Answer: B. Vitamin B12
Rationale: Vitamin B12 is found in animal products. Vegetarians and
vegans may require supplementation.
6. A nurse is teaching a client about complete proteins. Which of the
following foods should the nurse include in the teaching?
A. Lentils
B. Brown rice
C. Soybeans
D. Peanut butter
Answer: C. Soybeans
Rationale: Complete proteins contain all nine essential amino acids.
Soybeans are a plant-based complete protein source. Lentils, rice, and
peanut butter are incomplete proteins.
7. Which food is highest in potassium?
A. Apple
B. Orange juice
C. White bread
, D. Chicken breast
Answer: B. Orange juice
Rationale: Orange juice is rich in potassium. Other high-potassium
foods include bananas, potatoes, and spinach.
8. A nurse is caring for a client with cancer-related cachexia. Which is
the priority nutritional goal?
A. Weight loss
B. Increased fluid intake
C. Increased caloric intake
D. High-fiber diet
Answer: C. Increased caloric intake
Rationale: Cachexia involves significant muscle wasting; the primary
goal is to increase calorie and protein intake.
9. A nurse is teaching a client with dumping syndrome to avoid which
of the following?
A. Lean meats
B. Complex carbohydrates
C. Sugary foods
D. Fiber-rich foods
Answer: C. Sugary foods
Rationale: Simple sugars worsen dumping syndrome by pulling fluid
into the intestines too quickly.
10. A nurse is reinforcing teaching with a client who has a new
prescription for warfarin. Which of the following should the nurse
instruct the client to limit?
A. Foods high in potassium
B. Foods high in calcium
C. Foods high in vitamin K
D. Foods high in iron
Answer: C. Foods high in vitamin K
following grains should be avoided?
A. Corn
B. Rice
C. Barley
D. Quinoa
Answer: C. Barley
Rationale: Barley contains gluten and should be avoided in celiac
disease. Corn, rice, and quinoa are gluten-free.
2. A client on lithium therapy should avoid excessive intake of which
electrolyte?
A. Sodium
B. Potassium
C. Calcium
D. Magnesium
Answer: A. Sodium
Rationale: Fluctuations in sodium affect lithium levels. High sodium
intake can reduce lithium effectiveness; low sodium can increase
toxicity risk.
3. A client with lactose intolerance should avoid which food?
A. Cottage cheese
B. Almond milk
C. Soy yogurt
D. Hard-boiled egg
Answer: A. Cottage cheese
Rationale: Cottage cheese contains lactose. Almond milk, soy yogurt,
and eggs are lactose-free.
4. What is the priority intervention when caring for a client who is
,NPO and receiving enteral nutrition via a gastrostomy tube?
A. Measure weight weekly
B. Check gastric residual before feeding
C. Monitor intake and output
D. Flush the tube once daily
Answer: B. Check gastric residual before feeding
Rationale: Checking residual helps assess tolerance and prevent
aspiration or overfeeding.
5. A vegetarian is at risk for deficiency in which nutrient?
A. Fiber
B. Vitamin B12
C. Vitamin C
D. Magnesium
Answer: B. Vitamin B12
Rationale: Vitamin B12 is found in animal products. Vegetarians and
vegans may require supplementation.
6. A nurse is teaching a client about complete proteins. Which of the
following foods should the nurse include in the teaching?
A. Lentils
B. Brown rice
C. Soybeans
D. Peanut butter
Answer: C. Soybeans
Rationale: Complete proteins contain all nine essential amino acids.
Soybeans are a plant-based complete protein source. Lentils, rice, and
peanut butter are incomplete proteins.
7. Which food is highest in potassium?
A. Apple
B. Orange juice
C. White bread
, D. Chicken breast
Answer: B. Orange juice
Rationale: Orange juice is rich in potassium. Other high-potassium
foods include bananas, potatoes, and spinach.
8. A nurse is caring for a client with cancer-related cachexia. Which is
the priority nutritional goal?
A. Weight loss
B. Increased fluid intake
C. Increased caloric intake
D. High-fiber diet
Answer: C. Increased caloric intake
Rationale: Cachexia involves significant muscle wasting; the primary
goal is to increase calorie and protein intake.
9. A nurse is teaching a client with dumping syndrome to avoid which
of the following?
A. Lean meats
B. Complex carbohydrates
C. Sugary foods
D. Fiber-rich foods
Answer: C. Sugary foods
Rationale: Simple sugars worsen dumping syndrome by pulling fluid
into the intestines too quickly.
10. A nurse is reinforcing teaching with a client who has a new
prescription for warfarin. Which of the following should the nurse
instruct the client to limit?
A. Foods high in potassium
B. Foods high in calcium
C. Foods high in vitamin K
D. Foods high in iron
Answer: C. Foods high in vitamin K
