1. A client with dumping syndrome should be instructed to do which of
the following?
A. Eat three large meals per day
B. Drink fluids with meals
C. Increase simple sugars
D. Lie down after eating
Answer: D. Lie down after eating
Rationale: Lying down slows gastric emptying. Clients should also eat
small, frequent meals and avoid high-sugar foods and fluids with meals.
2. 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.
3. A client on a low-residue diet should avoid which of the following
foods?
A. White rice
B. Canned peaches
C. Whole-grain bread
D. Tender beef
Answer: C. Whole-grain bread
Rationale: A low-residue diet limits fiber to reduce stool bulk. Whole
grains are high in fiber and should be avoided.
4. 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
Rationale: Vitamin K can interfere with warfarin’s anticoagulant effect.
Patients should maintain consistent intake, not drastically increase or
decrease vitamin K.
5. Which lab result indicates malnutrition?
A. Elevated albumin
B. Decreased prealbumin
C. High cholesterol
D. Elevated creatinine
Answer: B. Decreased prealbumin
Rationale: Prealbumin is a sensitive marker of protein malnutrition and
responds quickly to changes in nutritional status.
6. 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.
7. 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.
8. 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.
9. Which of the following clients has an increased protein requirement?
A. A 70-year-old with osteoporosis
B. A client with stage 4 chronic kidney disease
C. A pregnant woman in her second trimester
D. A client with hyperlipidemia
Answer: C. A pregnant woman in her second trimester
Rationale: Pregnancy increases protein needs to support fetal growth.
CKD patients may need protein restriction, and protein is not the
priority for osteoporosis or hyperlipidemia management.
10. 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
the following?
A. Eat three large meals per day
B. Drink fluids with meals
C. Increase simple sugars
D. Lie down after eating
Answer: D. Lie down after eating
Rationale: Lying down slows gastric emptying. Clients should also eat
small, frequent meals and avoid high-sugar foods and fluids with meals.
2. 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.
3. A client on a low-residue diet should avoid which of the following
foods?
A. White rice
B. Canned peaches
C. Whole-grain bread
D. Tender beef
Answer: C. Whole-grain bread
Rationale: A low-residue diet limits fiber to reduce stool bulk. Whole
grains are high in fiber and should be avoided.
4. 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
Rationale: Vitamin K can interfere with warfarin’s anticoagulant effect.
Patients should maintain consistent intake, not drastically increase or
decrease vitamin K.
5. Which lab result indicates malnutrition?
A. Elevated albumin
B. Decreased prealbumin
C. High cholesterol
D. Elevated creatinine
Answer: B. Decreased prealbumin
Rationale: Prealbumin is a sensitive marker of protein malnutrition and
responds quickly to changes in nutritional status.
6. 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.
7. 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.
8. 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.
9. Which of the following clients has an increased protein requirement?
A. A 70-year-old with osteoporosis
B. A client with stage 4 chronic kidney disease
C. A pregnant woman in her second trimester
D. A client with hyperlipidemia
Answer: C. A pregnant woman in her second trimester
Rationale: Pregnancy increases protein needs to support fetal growth.
CKD patients may need protein restriction, and protein is not the
priority for osteoporosis or hyperlipidemia management.
10. 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
