1. 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.
2. 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.
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. 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.
5. A nurse is teaching a client about the DASH diet. Which of the
following is emphasized?
A. Low sodium and high potassium
B. High fat and low carb
C. Increased protein
D. Gluten avoidance
Answer: A. Low sodium and high potassium
Rationale: The DASH diet lowers blood pressure by reducing sodium
and increasing potassium, calcium, and magnesium.
6. A nurse is assessing a client with signs of hypocalcemia. Which of
the following findings should the nurse expect?
A. Positive Chvostek’s sign
B. Bradycardia
C. Hypoactive reflexes
D. Constipation
Answer: A. Positive Chvostek’s sign
Rationale: A positive Chvostek’s sign (facial twitching when the cheek
is tapped) indicates neuromuscular excitability from low calcium.
7. A nurse is reinforcing education about nutrition for a client with
COPD. Which of the following is appropriate?
A. High carbohydrate intake
B. Low protein diet
C. High-calorie, high-protein meals
D. Frequent, high-fiber meals
, Answer: C. High-calorie, high-protein meals
Rationale: COPD increases energy expenditure; clients benefit from
nutrient-dense, high-calorie and high-protein meals.
8. 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.
9. 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.
10. 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
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.
2. 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.
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. 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.
5. A nurse is teaching a client about the DASH diet. Which of the
following is emphasized?
A. Low sodium and high potassium
B. High fat and low carb
C. Increased protein
D. Gluten avoidance
Answer: A. Low sodium and high potassium
Rationale: The DASH diet lowers blood pressure by reducing sodium
and increasing potassium, calcium, and magnesium.
6. A nurse is assessing a client with signs of hypocalcemia. Which of
the following findings should the nurse expect?
A. Positive Chvostek’s sign
B. Bradycardia
C. Hypoactive reflexes
D. Constipation
Answer: A. Positive Chvostek’s sign
Rationale: A positive Chvostek’s sign (facial twitching when the cheek
is tapped) indicates neuromuscular excitability from low calcium.
7. A nurse is reinforcing education about nutrition for a client with
COPD. Which of the following is appropriate?
A. High carbohydrate intake
B. Low protein diet
C. High-calorie, high-protein meals
D. Frequent, high-fiber meals
, Answer: C. High-calorie, high-protein meals
Rationale: COPD increases energy expenditure; clients benefit from
nutrient-dense, high-calorie and high-protein meals.
8. 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.
9. 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.
10. 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
