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 of the following is the best source of folic acid for a client
planning to become pregnant?
A. Liver
B. Citrus fruits
C. Leafy green vegetables
D. Fortified cereals
Answer: D. Fortified cereals
Rationale: Fortified cereals are rich in folic acid and are recommended
for women of childbearing age to prevent neural tube defects.
3. A nurse is reinforcing teaching about the Mediterranean diet. Which
of the following foods should be emphasized?
A. Red meats
B. Butter
C. Olive oil
D. Cream sauces
Answer: C. Olive oil
Rationale: The Mediterranean diet emphasizes plant-based foods,
healthy fats (like olive oil), fish, and whole grains.
4. 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.
5. Which is the best snack option for a toddler?
A. Raw carrots
B. Popcorn
C. Cheese cubes
D. Whole grapes
Answer: C. Cheese cubes
Rationale: Cheese is safe and nutritious. Carrots, popcorn, and whole
grapes are choking hazards for toddlers.
6. Which of the following is an appropriate source of vitamin D?
A. Olive oil
B. Fortified milk
C. Egg whites
D. Spinach
Answer: B. Fortified milk
Rationale: Fortified dairy products are primary sources of vitamin D,
essential for calcium absorption.
7. 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.
8. A nurse is planning care for a client who is newly diagnosed with
type 2 diabetes. Which of the following should be included in the
teaching plan?
A. “Avoid all carbohydrates.”
B. “Use regular soda to treat low blood sugar.”
C. “Eat meals and snacks at regular times.”
D. “Choose foods with high glycemic index.”
Answer: C. “Eat meals and snacks at regular times.”
Rationale: Consistent meal timing helps manage blood glucose levels
effectively. Carbs should be balanced, not eliminated.
9. A nurse is reinforcing teaching about a heart-healthy diet. Which
instruction is appropriate?
A. Increase saturated fat intake
B. Use trans fats for cooking
C. Consume fish twice per week
D. Avoid all carbohydrates
Answer: C. Consume fish twice per week
Rationale: Fatty fish like salmon provide omega-3s which reduce
cardiovascular risk. Saturated and trans fats should be limited.
10. Which is an appropriate snack for a client with diabetes mellitus?
A. Doughnut
B. Apple with peanut butter
C. Candy bar
D. White bread and jam
Answer: B. Apple with peanut butter
Rationale: This snack includes fiber and protein, helping stabilize blood
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 of the following is the best source of folic acid for a client
planning to become pregnant?
A. Liver
B. Citrus fruits
C. Leafy green vegetables
D. Fortified cereals
Answer: D. Fortified cereals
Rationale: Fortified cereals are rich in folic acid and are recommended
for women of childbearing age to prevent neural tube defects.
3. A nurse is reinforcing teaching about the Mediterranean diet. Which
of the following foods should be emphasized?
A. Red meats
B. Butter
C. Olive oil
D. Cream sauces
Answer: C. Olive oil
Rationale: The Mediterranean diet emphasizes plant-based foods,
healthy fats (like olive oil), fish, and whole grains.
4. 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.
5. Which is the best snack option for a toddler?
A. Raw carrots
B. Popcorn
C. Cheese cubes
D. Whole grapes
Answer: C. Cheese cubes
Rationale: Cheese is safe and nutritious. Carrots, popcorn, and whole
grapes are choking hazards for toddlers.
6. Which of the following is an appropriate source of vitamin D?
A. Olive oil
B. Fortified milk
C. Egg whites
D. Spinach
Answer: B. Fortified milk
Rationale: Fortified dairy products are primary sources of vitamin D,
essential for calcium absorption.
7. 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.
8. A nurse is planning care for a client who is newly diagnosed with
type 2 diabetes. Which of the following should be included in the
teaching plan?
A. “Avoid all carbohydrates.”
B. “Use regular soda to treat low blood sugar.”
C. “Eat meals and snacks at regular times.”
D. “Choose foods with high glycemic index.”
Answer: C. “Eat meals and snacks at regular times.”
Rationale: Consistent meal timing helps manage blood glucose levels
effectively. Carbs should be balanced, not eliminated.
9. A nurse is reinforcing teaching about a heart-healthy diet. Which
instruction is appropriate?
A. Increase saturated fat intake
B. Use trans fats for cooking
C. Consume fish twice per week
D. Avoid all carbohydrates
Answer: C. Consume fish twice per week
Rationale: Fatty fish like salmon provide omega-3s which reduce
cardiovascular risk. Saturated and trans fats should be limited.
10. Which is an appropriate snack for a client with diabetes mellitus?
A. Doughnut
B. Apple with peanut butter
C. Candy bar
D. White bread and jam
Answer: B. Apple with peanut butter
Rationale: This snack includes fiber and protein, helping stabilize blood
