NCLEX-PN Practice Exam Questions
1. The nurse needs to increase the calcium in the diet of a client who is lactose intolerant.
Which food items should the nurse encourage? Select allthat apply.: Tofu
Broccoli Sardines Mustard greens
2. The nurse reinforces dietary instructions to a client at risk for hypokalemiaabout the foods
high in potassium that should be included in the daily diet.
The nurse determines the client has understood if the client plans to includewhich foods in the
diet? Select all that apply.: Raisins
Kiwifruit Bananas
3. The nurse is preparing to administer a continuous tube feeding to a clientwith a
nasogastric tube. The primary health care provider has prescribed an amount of 100 mL/hr.
The tube feeding setup is an open system, a bag that has formula added at intervals. How
much formula should the nurse plan to add to fill the feeding bag?: 400 mL of formula
4. A client who has recently been started on enteral feedings begins to complain of
abdominal cramping, followed by passage of two liquid stools.The nurse notes that the client
has abdominal distention as well. The nursereviews the nutritional content on the label of the
can to see if it contains which ingredient?: Lactose
5. The nurse caring for a client with a neurological disorder is assisting in planning care to
maintain nutritional status. The client has had a swallowing study done that shows the client is
at risk for aspiration and is able to feed self.The nurse should review which interventions with
the unlicensed assistive personnel (UAP)? Select all that apply.: Add the prescribed thickener
to liquids. Observe client for episodes of coughing or choking.
6. The nurse is reinforcing instructions to a client about complete/high quali- ty protein foods.
Which food choices would indicate the client understood the teaching? Select all that apply.:
Eggs
Chicken
7. A postoperative client has been placed on a clear liquid diet. Which itemsis the client
allowed to consume? Select all that apply.: Broth
CoffeeGelatin
8. The nurse reinforces instructions regarding diet for a client at risk for hypokalemia. The
nurse determines there is a need for further teaching whenthe client selects which foods as
sources high in potassium? Select all that apply.: Bread and butter
Carrots and peas Peppers and onions
9. The nurse reviews a client's serum sodium level and notes that the level is 150 mEq/L (150
mmol/L). The primary health care provider prescribes dietary instructions for the client based
on the sodium level. Which food items should the nurse instruct the client to avoid? Select all
that apply.: Bacon
, Salami
Processed oat cereals
10. The nurse has given dietary instructions to a client to minimize the risk of osteoporosis.
The nurse determines that the client understands the recom-mended changes if the client
verbalizes the intention to increase intake of which foods? Select all that apply.: Yogurt
Cottage cheese
11. The nurse is developing a nutritional plan for an assigned client. Which is the most
critical piece of data to collect before formulating the plan?: Thepresence of food allergies
12. A licensed practical nurse is explaining the appropriate methods for mea- suring an
accurate temperature to an unlicensed assistive personnel (UAP). Which method, if noted by
the UAP as being an appropriate method, indicatesthe need for further teaching?: Taking an oral
temperature for a client with a coughand nasal congestion
13. A client is having problems with blood clotting. Which food item should thenurse
encourage the client to eat?: Green, leafy vegetables
14. When reinforcing dietary instructions to a client with irritable bowel syn- drome whose
primary symptom is alternating constipation and diarrhea, thenurse should tell the client that
which foods are best to include in the diet forthis disorder? Select all that apply.: Apples,
Whole-grain bread
15. A hospitalized client is a lacto-vegetarian. Which food item should the nurseremove from
the meal tray?: Eggs
16. A low-sodium diet has been prescribed for a client with hypertension. Which food selected
from the menu by the client indicates an understanding of thisdiet?: Baked turkey
17. The nurse is providing dietary instructions to a client with gout. The nurse should tell the
client to avoid which food item?: Scallops
18. A clear liquid diet has been prescribed for a client with gastroenteritis.Which item is
appropriate to offer to the client?: Fat-free beef broth
19. A client with heart disease is instructed regarding a low-fat diet. The nursedetermines
that the client understands the diet if the client states to avoid which food item?: Cheese
20. The nurse reinforces instructions to a client to increase the amount of riboflavin in the
diet. The nurse should tell the client to select which food itemthat is high in riboflavin?: Milk
21. A client with a burn injury is transferred to the nursing unit, and a regulardiet has been
prescribed.The nurse encourages the client to eat which dietaryitems to promote wound
healing?: Chicken breast, broccoli, strawberries, and milk
22. The nurse has completed diet teaching for a client who has been pre- scribed a low-
sodium diet to treat hypertension. The nurse determines that there is a need for further
teaching when the client makes which statement?-
1. The nurse needs to increase the calcium in the diet of a client who is lactose intolerant.
Which food items should the nurse encourage? Select allthat apply.: Tofu
Broccoli Sardines Mustard greens
2. The nurse reinforces dietary instructions to a client at risk for hypokalemiaabout the foods
high in potassium that should be included in the daily diet.
The nurse determines the client has understood if the client plans to includewhich foods in the
diet? Select all that apply.: Raisins
Kiwifruit Bananas
3. The nurse is preparing to administer a continuous tube feeding to a clientwith a
nasogastric tube. The primary health care provider has prescribed an amount of 100 mL/hr.
The tube feeding setup is an open system, a bag that has formula added at intervals. How
much formula should the nurse plan to add to fill the feeding bag?: 400 mL of formula
4. A client who has recently been started on enteral feedings begins to complain of
abdominal cramping, followed by passage of two liquid stools.The nurse notes that the client
has abdominal distention as well. The nursereviews the nutritional content on the label of the
can to see if it contains which ingredient?: Lactose
5. The nurse caring for a client with a neurological disorder is assisting in planning care to
maintain nutritional status. The client has had a swallowing study done that shows the client is
at risk for aspiration and is able to feed self.The nurse should review which interventions with
the unlicensed assistive personnel (UAP)? Select all that apply.: Add the prescribed thickener
to liquids. Observe client for episodes of coughing or choking.
6. The nurse is reinforcing instructions to a client about complete/high quali- ty protein foods.
Which food choices would indicate the client understood the teaching? Select all that apply.:
Eggs
Chicken
7. A postoperative client has been placed on a clear liquid diet. Which itemsis the client
allowed to consume? Select all that apply.: Broth
CoffeeGelatin
8. The nurse reinforces instructions regarding diet for a client at risk for hypokalemia. The
nurse determines there is a need for further teaching whenthe client selects which foods as
sources high in potassium? Select all that apply.: Bread and butter
Carrots and peas Peppers and onions
9. The nurse reviews a client's serum sodium level and notes that the level is 150 mEq/L (150
mmol/L). The primary health care provider prescribes dietary instructions for the client based
on the sodium level. Which food items should the nurse instruct the client to avoid? Select all
that apply.: Bacon
, Salami
Processed oat cereals
10. The nurse has given dietary instructions to a client to minimize the risk of osteoporosis.
The nurse determines that the client understands the recom-mended changes if the client
verbalizes the intention to increase intake of which foods? Select all that apply.: Yogurt
Cottage cheese
11. The nurse is developing a nutritional plan for an assigned client. Which is the most
critical piece of data to collect before formulating the plan?: Thepresence of food allergies
12. A licensed practical nurse is explaining the appropriate methods for mea- suring an
accurate temperature to an unlicensed assistive personnel (UAP). Which method, if noted by
the UAP as being an appropriate method, indicatesthe need for further teaching?: Taking an oral
temperature for a client with a coughand nasal congestion
13. A client is having problems with blood clotting. Which food item should thenurse
encourage the client to eat?: Green, leafy vegetables
14. When reinforcing dietary instructions to a client with irritable bowel syn- drome whose
primary symptom is alternating constipation and diarrhea, thenurse should tell the client that
which foods are best to include in the diet forthis disorder? Select all that apply.: Apples,
Whole-grain bread
15. A hospitalized client is a lacto-vegetarian. Which food item should the nurseremove from
the meal tray?: Eggs
16. A low-sodium diet has been prescribed for a client with hypertension. Which food selected
from the menu by the client indicates an understanding of thisdiet?: Baked turkey
17. The nurse is providing dietary instructions to a client with gout. The nurse should tell the
client to avoid which food item?: Scallops
18. A clear liquid diet has been prescribed for a client with gastroenteritis.Which item is
appropriate to offer to the client?: Fat-free beef broth
19. A client with heart disease is instructed regarding a low-fat diet. The nursedetermines
that the client understands the diet if the client states to avoid which food item?: Cheese
20. The nurse reinforces instructions to a client to increase the amount of riboflavin in the
diet. The nurse should tell the client to select which food itemthat is high in riboflavin?: Milk
21. A client with a burn injury is transferred to the nursing unit, and a regulardiet has been
prescribed.The nurse encourages the client to eat which dietaryitems to promote wound
healing?: Chicken breast, broccoli, strawberries, and milk
22. The nurse has completed diet teaching for a client who has been pre- scribed a low-
sodium diet to treat hypertension. The nurse determines that there is a need for further
teaching when the client makes which statement?-
