HESI NUTRITION PRACTICE EXAM WITH WELL DETAILED
QUESTION & ANSWERS PERFECTLY A+ GRADED WITH
RATIONALE
1. During a nutrition consultation for elevated cholesterol, the dietician recommends that the
client replace saturated fats with monounsaturated or polyunsaturated fats. What explanation
should the practical nurse reenforce with the client about this change in fat in the diet?
A. Lowers the amount of low density lipoprotein (LDL) in the blood.
B. Lowers the amount of high density lipoprotein (HDL) in the blood.
C. Contributes to raising cholesterol levels in the blood.
D. Contributes to raising triglycerides levels in the blood. CORRECT ANSWER>>>>A.
When saturated fats are replaced with monosaturated or polyunsaturated fats, there is a
reduced risk of coronary artery disease. This change in diet helps to reduce serum lipids that
contribute to fatty plaque formation by lowering LDL levels in the blood (A), as long as there is a
limited intake of saturated fats. The change in diet does not have a direct affect on HDL (B).
Monosaturated or polyunsaturated fats can also aide in ridding the body of newly formed
cholesterol (C) and triglycerides (D).
The practical nurse reviews the client's medical record that indicates the client has pernicious
anemia. Which vitamin deficit is associated with this type of anemia?
A. Vitamin D.
,B. Vitamin B6
C. Vitamin B12.
D. Vitamin C. CORRECT ANSWER>>>>C. Vitamin B12. Correct In pernicious anemia, a
deficit of hydrochloric acid secretion by the stomach also results in a deficit of intrinsic factor
which is needed for the body to absorb vitamin B12 (C) for utilization by bone marrow in
erythropoiesis. Absorption and uptake of (A, B, and D) are not affected by lack of intrinsic factor
stomach B12 (C) are not 3. The practical nurse (PN) is caring for a client who was recently
diagnosed with type 2 diabetes mellitus (DM). What information is most important for the PN to
reinforce with the client about life- style changes?
A. Daily fingerstick glucose monitoring
B. Regular exercise program.
C. Portion-controlled, heart healthy diet selections.
D. Compliance with oral hypoglycemic medications. CORRECT ANSWER>>>>The
priority action of self-management is reinforcing dietary life-style changes, such as portion-
controlled, heart healthy diet selections (C), to achieve tight blood glucose control and to
prevent complications with DM. (A, B, and D) are important in the management of DM but do
not have the priority of (C).
The practical nurse (PN) is caring for a client who was recently diagnosed with cirrhosis of the
liver. Which foods should be limited in the client's diet?
A. Peanut butter.
B. Collard greens.
C. Eggs.
D. Wheat bread. CORRECT ANSWER>>>>Clients with cirrhosis have a difficult time
breaking fat down due to hepatic damage and synthesis of bile. Foods, like peanut butter (A),
are high in fat and protein and should be limited or avoided. Collard greens (B), eggs (C), and
wheat bread are low in fat, and are better choices for a client with liver disease.
, A client is admitted with right upper quadrant (RUQ) pain after eating. What should the
practical nurse ask the client about the meal's content that precipitated the pain?
A. Protein source.
B. Refined carbohydrates
C. Saturated fat content.
D. Fresh, raw vegetables. CORRECT ANSWER>>>>These symptoms are often
precipitated in a client with gallbladder dysfunction or obstruction of the common bile duct.
Foods high in fat (C) trigger the release of cholecystokinin that stimulates the gallbladder to
contract, which spasms and causes biliary colic if the gallbladder is not functioning properly in
an effort to eject bile to emulsify fats. (A, B and D) do not elicit the same reaction in the
digestive tract as ingested fats have on gallbladder function.
The practical nurse (PN) is caring for a client with heart failure (HF). What outcome of diet
therapy should the PN evaluate as a therapeutic response for this client?
A. Control fluid balance.
В. Promote weight loss.
C. Decrease cholesterol intake.
D. Manage blood pressure. CORRECT ANSWER>>>>In HF, cardiac function is impaired
causing intravascular spaces to becomes congested with excess fluids, which then contributes to
the heart's workload related to the excess blood volume Controlling fluid balance (A) and
intravascular volume is a critical outcome in managing HF sequela. Promoting weight loss (B),
decreasing cholesterol intake (C), and managing blood pressure (D) are other contributing
factors for a heart healthy diet for a client with chronic cardiac dysfunction, but fluid balance is
the primary focus in preventing cardiac decompensation.
The practical nurse (PN) is reviewing the diet with a client with acute cholecystitis. Which food
selection demonstrates to the PN that the client understands dietary recommendations?
A. Chicken pot pie and buttered rolls.
В. Sauted ground beef with mashed potaoes.
QUESTION & ANSWERS PERFECTLY A+ GRADED WITH
RATIONALE
1. During a nutrition consultation for elevated cholesterol, the dietician recommends that the
client replace saturated fats with monounsaturated or polyunsaturated fats. What explanation
should the practical nurse reenforce with the client about this change in fat in the diet?
A. Lowers the amount of low density lipoprotein (LDL) in the blood.
B. Lowers the amount of high density lipoprotein (HDL) in the blood.
C. Contributes to raising cholesterol levels in the blood.
D. Contributes to raising triglycerides levels in the blood. CORRECT ANSWER>>>>A.
When saturated fats are replaced with monosaturated or polyunsaturated fats, there is a
reduced risk of coronary artery disease. This change in diet helps to reduce serum lipids that
contribute to fatty plaque formation by lowering LDL levels in the blood (A), as long as there is a
limited intake of saturated fats. The change in diet does not have a direct affect on HDL (B).
Monosaturated or polyunsaturated fats can also aide in ridding the body of newly formed
cholesterol (C) and triglycerides (D).
The practical nurse reviews the client's medical record that indicates the client has pernicious
anemia. Which vitamin deficit is associated with this type of anemia?
A. Vitamin D.
,B. Vitamin B6
C. Vitamin B12.
D. Vitamin C. CORRECT ANSWER>>>>C. Vitamin B12. Correct In pernicious anemia, a
deficit of hydrochloric acid secretion by the stomach also results in a deficit of intrinsic factor
which is needed for the body to absorb vitamin B12 (C) for utilization by bone marrow in
erythropoiesis. Absorption and uptake of (A, B, and D) are not affected by lack of intrinsic factor
stomach B12 (C) are not 3. The practical nurse (PN) is caring for a client who was recently
diagnosed with type 2 diabetes mellitus (DM). What information is most important for the PN to
reinforce with the client about life- style changes?
A. Daily fingerstick glucose monitoring
B. Regular exercise program.
C. Portion-controlled, heart healthy diet selections.
D. Compliance with oral hypoglycemic medications. CORRECT ANSWER>>>>The
priority action of self-management is reinforcing dietary life-style changes, such as portion-
controlled, heart healthy diet selections (C), to achieve tight blood glucose control and to
prevent complications with DM. (A, B, and D) are important in the management of DM but do
not have the priority of (C).
The practical nurse (PN) is caring for a client who was recently diagnosed with cirrhosis of the
liver. Which foods should be limited in the client's diet?
A. Peanut butter.
B. Collard greens.
C. Eggs.
D. Wheat bread. CORRECT ANSWER>>>>Clients with cirrhosis have a difficult time
breaking fat down due to hepatic damage and synthesis of bile. Foods, like peanut butter (A),
are high in fat and protein and should be limited or avoided. Collard greens (B), eggs (C), and
wheat bread are low in fat, and are better choices for a client with liver disease.
, A client is admitted with right upper quadrant (RUQ) pain after eating. What should the
practical nurse ask the client about the meal's content that precipitated the pain?
A. Protein source.
B. Refined carbohydrates
C. Saturated fat content.
D. Fresh, raw vegetables. CORRECT ANSWER>>>>These symptoms are often
precipitated in a client with gallbladder dysfunction or obstruction of the common bile duct.
Foods high in fat (C) trigger the release of cholecystokinin that stimulates the gallbladder to
contract, which spasms and causes biliary colic if the gallbladder is not functioning properly in
an effort to eject bile to emulsify fats. (A, B and D) do not elicit the same reaction in the
digestive tract as ingested fats have on gallbladder function.
The practical nurse (PN) is caring for a client with heart failure (HF). What outcome of diet
therapy should the PN evaluate as a therapeutic response for this client?
A. Control fluid balance.
В. Promote weight loss.
C. Decrease cholesterol intake.
D. Manage blood pressure. CORRECT ANSWER>>>>In HF, cardiac function is impaired
causing intravascular spaces to becomes congested with excess fluids, which then contributes to
the heart's workload related to the excess blood volume Controlling fluid balance (A) and
intravascular volume is a critical outcome in managing HF sequela. Promoting weight loss (B),
decreasing cholesterol intake (C), and managing blood pressure (D) are other contributing
factors for a heart healthy diet for a client with chronic cardiac dysfunction, but fluid balance is
the primary focus in preventing cardiac decompensation.
The practical nurse (PN) is reviewing the diet with a client with acute cholecystitis. Which food
selection demonstrates to the PN that the client understands dietary recommendations?
A. Chicken pot pie and buttered rolls.
В. Sauted ground beef with mashed potaoes.
