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 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 finding suggests dehydration?
A. Moist mucous membranes
B. Bounding pulse
C. Decreased skin turgor
D. Weight gain
Answer: C. Decreased skin turgor
Rationale: Poor skin turgor is a classic sign of dehydration, especially
in older adults.
,4. 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.
5. 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.
6. 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.
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 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.
9. A nurse is reviewing nutritional recommendations for older adults.
Which of the following changes is related to aging?
A. Increased calorie needs
B. Increased sense of thirst
C. Decreased absorption of vitamin B12
D. Increased taste sensitivity
Answer: C. Decreased absorption of vitamin B12
Rationale: Older adults often have reduced intrinsic factor, leading to
lower B12 absorption.
10. Which client statement indicates understanding of the gluten-free
diet for celiac disease?
A. “I can eat whole-wheat bread.”
B. “I’ll avoid rye crackers.”
C. “I should avoid rice.”
D. “I can eat barley soup.”
Answer: B. “I’ll avoid rye crackers.”
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 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 finding suggests dehydration?
A. Moist mucous membranes
B. Bounding pulse
C. Decreased skin turgor
D. Weight gain
Answer: C. Decreased skin turgor
Rationale: Poor skin turgor is a classic sign of dehydration, especially
in older adults.
,4. 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.
5. 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.
6. 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.
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 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.
9. A nurse is reviewing nutritional recommendations for older adults.
Which of the following changes is related to aging?
A. Increased calorie needs
B. Increased sense of thirst
C. Decreased absorption of vitamin B12
D. Increased taste sensitivity
Answer: C. Decreased absorption of vitamin B12
Rationale: Older adults often have reduced intrinsic factor, leading to
lower B12 absorption.
10. Which client statement indicates understanding of the gluten-free
diet for celiac disease?
A. “I can eat whole-wheat bread.”
B. “I’ll avoid rye crackers.”
C. “I should avoid rice.”
D. “I can eat barley soup.”
Answer: B. “I’ll avoid rye crackers.”
