1. 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.
2. 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.
3. 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.
,4. A nurse is reinforcing teaching to a client with a new colostomy.
Which food should the nurse recommend to decrease odor?
A. Broccoli
B. Garlic
C. Buttermilk
D. Fish
Answer: C. Buttermilk
Rationale: Buttermilk, yogurt, and parsley can help reduce colostomy
odor. Cruciferous vegetables and fish increase it.
5. 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.
6. A nurse is teaching a client about nutrition during pregnancy. Which
of the following should the nurse recommend increasing?
A. Sodium
B. Caffeine
C. Iron
D. Vitamin K
Answer: C. Iron
Rationale: Pregnant clients need increased iron to support increased
blood volume and fetal development.
7. 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.
8. Which of the following is a sign of vitamin C deficiency?
A. Night blindness
B. Delayed wound healing
C. Rickets
D. Neural tube defects
Answer: B. Delayed wound healing
Rationale: Vitamin C is essential for collagen synthesis and wound
healing. Night blindness is related to vitamin A, rickets to vitamin D,
and neural tube defects to folate.
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 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
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.
2. 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.
3. 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.
,4. A nurse is reinforcing teaching to a client with a new colostomy.
Which food should the nurse recommend to decrease odor?
A. Broccoli
B. Garlic
C. Buttermilk
D. Fish
Answer: C. Buttermilk
Rationale: Buttermilk, yogurt, and parsley can help reduce colostomy
odor. Cruciferous vegetables and fish increase it.
5. 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.
6. A nurse is teaching a client about nutrition during pregnancy. Which
of the following should the nurse recommend increasing?
A. Sodium
B. Caffeine
C. Iron
D. Vitamin K
Answer: C. Iron
Rationale: Pregnant clients need increased iron to support increased
blood volume and fetal development.
7. 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.
8. Which of the following is a sign of vitamin C deficiency?
A. Night blindness
B. Delayed wound healing
C. Rickets
D. Neural tube defects
Answer: B. Delayed wound healing
Rationale: Vitamin C is essential for collagen synthesis and wound
healing. Night blindness is related to vitamin A, rickets to vitamin D,
and neural tube defects to folate.
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 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
