1. What is the priority intervention when caring for a client who is
NPO and receiving enteral nutrition via a gastrostomy tube?
A. Measure weight weekly
B. Check gastric residual before feeding
C. Monitor intake and output
D. Flush the tube once daily
Answer: B. Check gastric residual before feeding
Rationale: Checking residual helps assess tolerance and prevent
aspiration or overfeeding.
2. 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.
3. 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.
4. 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.
5. A vegetarian is at risk for deficiency in which nutrient?
A. Fiber
B. Vitamin B12
C. Vitamin C
D. Magnesium
Answer: B. Vitamin B12
Rationale: Vitamin B12 is found in animal products. Vegetarians and
vegans may require supplementation.
6. 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.
7. 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
glucose levels.
8. A nurse is teaching a client about complete proteins. Which of the
following foods should the nurse include in the teaching?
A. Lentils
B. Brown rice
C. Soybeans
D. Peanut butter
Answer: C. Soybeans
Rationale: Complete proteins contain all nine essential amino acids.
Soybeans are a plant-based complete protein source. Lentils, rice, and
peanut butter are incomplete proteins.
9. 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.”
Rationale: Gluten is found in wheat, rye, and barley. Rice is gluten-free
and allowed.
10. 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
NPO and receiving enteral nutrition via a gastrostomy tube?
A. Measure weight weekly
B. Check gastric residual before feeding
C. Monitor intake and output
D. Flush the tube once daily
Answer: B. Check gastric residual before feeding
Rationale: Checking residual helps assess tolerance and prevent
aspiration or overfeeding.
2. 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.
3. 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.
4. 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.
5. A vegetarian is at risk for deficiency in which nutrient?
A. Fiber
B. Vitamin B12
C. Vitamin C
D. Magnesium
Answer: B. Vitamin B12
Rationale: Vitamin B12 is found in animal products. Vegetarians and
vegans may require supplementation.
6. 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.
7. 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
glucose levels.
8. A nurse is teaching a client about complete proteins. Which of the
following foods should the nurse include in the teaching?
A. Lentils
B. Brown rice
C. Soybeans
D. Peanut butter
Answer: C. Soybeans
Rationale: Complete proteins contain all nine essential amino acids.
Soybeans are a plant-based complete protein source. Lentils, rice, and
peanut butter are incomplete proteins.
9. 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.”
Rationale: Gluten is found in wheat, rye, and barley. Rice is gluten-free
and allowed.
10. 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
