1. Which food should a nurse recommend to a client who is trying to
increase their intake of monounsaturated fats?
A. Butter
B. Coconut oil
C. Avocado
D. Lard
Answer: C. Avocado
Rationale: Monounsaturated fats are heart-healthy and found in foods
like avocados, olive oil, and nuts.
2. Which lab value is the best indicator of long-term nutritional status?
A. Hematocrit
B. Albumin
C. Prealbumin
D. Hemoglobin
Answer: B. Albumin
Rationale: Albumin reflects long-term protein status. Prealbumin is
more sensitive to short-term changes.
3. A nurse is assessing a client who has dysphagia. Which of the
following interventions is appropriate?
A. Offer fluids through a straw
B. Provide thin liquids
C. Instruct the client to tuck their chin when swallowing
D. Encourage self-feeding
Answer: C. Instruct the client to tuck their chin when swallowing
Rationale: Chin-tuck helps reduce aspiration risk. Thickened liquids are
usually safer than thin ones; straws can increase aspiration risk.
4. Which of the following conditions requires a low-purine diet?
A. Hypertension
,B. Chronic kidney disease
C. Gout
D. Diabetes mellitus
Answer: C. Gout
Rationale: Gout is managed by limiting purine intake, which can reduce
uric acid levels and flare-ups.
5. 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.
6. A nurse is caring for a client with a pressure injury. Which nutrient
promotes wound healing?
A. Sodium
B. Vitamin E
C. Protein
D. Potassium
Answer: C. Protein
Rationale: Protein supports tissue repair and wound healing. Vitamin C
and zinc are also important but protein is essential.
7. What is a recommended source of omega-3 fatty acids?
A. Butter
B. Cod liver oil
C. Whole milk
D. Corn oil
Answer: B. Cod liver oil
, Rationale: Omega-3s are found in fatty fish and fish oils like cod liver
oil, beneficial for heart health.
8. Which food choice supports iron absorption in a client taking oral
iron supplements?
A. Milk
B. Coffee
C. Orange juice
D. Green tea
Answer: C. Orange juice
Rationale: Vitamin C enhances iron absorption. Milk and tannins in
coffee/tea inhibit absorption.
9. A nurse is reviewing lab values for a client on a diuretic. Which
electrolyte is most at risk for imbalance?
A. Sodium
B. Potassium
C. Calcium
D. Chloride
Answer: B. Potassium
Rationale: Many diuretics (like furosemide) cause potassium loss,
leading to hypokalemia.
10. 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.
increase their intake of monounsaturated fats?
A. Butter
B. Coconut oil
C. Avocado
D. Lard
Answer: C. Avocado
Rationale: Monounsaturated fats are heart-healthy and found in foods
like avocados, olive oil, and nuts.
2. Which lab value is the best indicator of long-term nutritional status?
A. Hematocrit
B. Albumin
C. Prealbumin
D. Hemoglobin
Answer: B. Albumin
Rationale: Albumin reflects long-term protein status. Prealbumin is
more sensitive to short-term changes.
3. A nurse is assessing a client who has dysphagia. Which of the
following interventions is appropriate?
A. Offer fluids through a straw
B. Provide thin liquids
C. Instruct the client to tuck their chin when swallowing
D. Encourage self-feeding
Answer: C. Instruct the client to tuck their chin when swallowing
Rationale: Chin-tuck helps reduce aspiration risk. Thickened liquids are
usually safer than thin ones; straws can increase aspiration risk.
4. Which of the following conditions requires a low-purine diet?
A. Hypertension
,B. Chronic kidney disease
C. Gout
D. Diabetes mellitus
Answer: C. Gout
Rationale: Gout is managed by limiting purine intake, which can reduce
uric acid levels and flare-ups.
5. 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.
6. A nurse is caring for a client with a pressure injury. Which nutrient
promotes wound healing?
A. Sodium
B. Vitamin E
C. Protein
D. Potassium
Answer: C. Protein
Rationale: Protein supports tissue repair and wound healing. Vitamin C
and zinc are also important but protein is essential.
7. What is a recommended source of omega-3 fatty acids?
A. Butter
B. Cod liver oil
C. Whole milk
D. Corn oil
Answer: B. Cod liver oil
, Rationale: Omega-3s are found in fatty fish and fish oils like cod liver
oil, beneficial for heart health.
8. Which food choice supports iron absorption in a client taking oral
iron supplements?
A. Milk
B. Coffee
C. Orange juice
D. Green tea
Answer: C. Orange juice
Rationale: Vitamin C enhances iron absorption. Milk and tannins in
coffee/tea inhibit absorption.
9. A nurse is reviewing lab values for a client on a diuretic. Which
electrolyte is most at risk for imbalance?
A. Sodium
B. Potassium
C. Calcium
D. Chloride
Answer: B. Potassium
Rationale: Many diuretics (like furosemide) cause potassium loss,
leading to hypokalemia.
10. 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.
