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 mineral is important in preventing osteoporosis?
A. Sodium
B. Iron
C. Calcium
D. Potassium
Answer: C. Calcium
Rationale: Calcium, along with vitamin D, is crucial for bone health and
osteoporosis prevention.
3. 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.
4. A client is receiving TPN. Which lab value should the nurse monitor
to assess glucose control?
A. BUN
,B. Hemoglobin
C. Blood glucose
D. Sodium
Answer: C. Blood glucose
Rationale: TPN contains high glucose concentrations. Regular
monitoring of blood glucose is essential to avoid hyperglycemia.
5. 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.
6. 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.
7. Which food should be avoided by a client on a tyramine-restricted
diet for MAOIs?
A. Cheddar cheese
B. Banana
C. Apple
, D. White bread
Answer: A. Cheddar cheese
Rationale: Aged cheeses are high in tyramine and can trigger
hypertensive crisis when taken with MAOIs.
8. A nurse is educating a client about potassium-rich foods. Which
statement indicates understanding?
A. “I will eat more canned soups.”
B. “I’ll snack on dried apricots.”
C. “I should eat white bread.”
D. “I’ll drink cranberry juice.”
Answer: B. “I’ll snack on dried apricots.”
Rationale: Dried apricots, bananas, and potatoes are excellent sources
of potassium.
9. A nurse is reviewing the lab values of a client who has iron deficiency
anemia. Which of the following findings should the nurse expect?
A. Increased hematocrit
B. Decreased ferritin
C. Elevated transferrin saturation
D. Increased hemoglobin
Answer: B. Decreased ferritin
Rationale: Ferritin reflects iron stores, and it is typically decreased in
iron deficiency anemia. Hemoglobin and hematocrit may also be low;
transferrin saturation is usually decreased, not elevated.
10. What food should a nurse recommend for a client who needs
increased zinc intake?
A. Carrots
B. Legumes
C. Apples
D. Potatoes
Answer: B. Legumes
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 mineral is important in preventing osteoporosis?
A. Sodium
B. Iron
C. Calcium
D. Potassium
Answer: C. Calcium
Rationale: Calcium, along with vitamin D, is crucial for bone health and
osteoporosis prevention.
3. 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.
4. A client is receiving TPN. Which lab value should the nurse monitor
to assess glucose control?
A. BUN
,B. Hemoglobin
C. Blood glucose
D. Sodium
Answer: C. Blood glucose
Rationale: TPN contains high glucose concentrations. Regular
monitoring of blood glucose is essential to avoid hyperglycemia.
5. 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.
6. 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.
7. Which food should be avoided by a client on a tyramine-restricted
diet for MAOIs?
A. Cheddar cheese
B. Banana
C. Apple
, D. White bread
Answer: A. Cheddar cheese
Rationale: Aged cheeses are high in tyramine and can trigger
hypertensive crisis when taken with MAOIs.
8. A nurse is educating a client about potassium-rich foods. Which
statement indicates understanding?
A. “I will eat more canned soups.”
B. “I’ll snack on dried apricots.”
C. “I should eat white bread.”
D. “I’ll drink cranberry juice.”
Answer: B. “I’ll snack on dried apricots.”
Rationale: Dried apricots, bananas, and potatoes are excellent sources
of potassium.
9. A nurse is reviewing the lab values of a client who has iron deficiency
anemia. Which of the following findings should the nurse expect?
A. Increased hematocrit
B. Decreased ferritin
C. Elevated transferrin saturation
D. Increased hemoglobin
Answer: B. Decreased ferritin
Rationale: Ferritin reflects iron stores, and it is typically decreased in
iron deficiency anemia. Hemoglobin and hematocrit may also be low;
transferrin saturation is usually decreased, not elevated.
10. What food should a nurse recommend for a client who needs
increased zinc intake?
A. Carrots
B. Legumes
C. Apples
D. Potatoes
Answer: B. Legumes
