Nutrition Practice Exam (NURS-315) UPDATED ACTUAL
Questions and CORRECT Answers
1. The registered nurse (RN) is teaching a pregnant client d) Divide pre-pregnant
about her dietary needs. What amount of protein weight by 2 equals protein
grams/day should the RN instruct the client to add to needs
her daily diet?
a) Add 50 grams/day to each meal
b) Divide pregnant weight by 2 equals protein needs
c) Add 15 grams/day to each meal
d) Divide pre-pregnant weight by 2 equals protein
needs
2. The registered nurse (RN) is caring for a client who a) peanut butter
was recently diagnosed with cirrhosis of the liver. The
RN should instruct client to limit which foods from the
diet?
a) peanut butter
b) collard greens
c) eggs
d) wheat bread
3. The registered nurse (RN) is assessing the client's a) white rice with steamed
knowledge of low-sodium menu selections. Which vegetables
food items listed by the client confirm appropriate b) cottage cheese with
choices? (Select all that apply) sliced tomatoes
a) white rice with steamed vegetables
b) cottage cheese with sliced tomatoes
c) canned vegetable soup with crackers
d) turkey bacon with scrambled eggs
e) chicken with soy sauce and brown rice
4. A client receives a prescription for psyllium for consti- b) take supplement with
pation. What instruction should the registered nurse 240 mL of liquid and fol-
(RN) provide the client about taking this supplement? low with a second glass
, Nutrition Practice Exam (NURS-315) UPDATED ACTUAL
Questions and CORRECT Answers
a) take the medication in the evening before bedtime
to reduce fullness
b) take supplement with 240 mL of liquid and follow
with a second glass
c) take supplement with hot beverages to help dissolve
the powder completely
d) mix supplement with pudding or applesauce to help
hide the taste and texture
5. The registered nurse (RN) is assisting a client with meal b) vegetable soup, carrots,
selections after a myocardial infarction (MI). Which legumes, celery, toasted
client choices indicate to the RN that the client under- oat bread, and an apple
stands a prescribed low-fat, high-fiber diet?
a) chef salad with hard-boiled eggs, avocado, fat free
dressing, low fat chocolate cake
b) vegetable soup, carrots, legumes celery, toasted oat
bread, and an apple
c) broiled chicken stuffed with apples and walnuts on
toasted white bread
d) tuna salad sandwich on wheat bread with a fat free
cookie and cantaloupe
6. The registered nurse (RN) is teaching a client who b) under-reporting of
has a goal of losing 25 pounds about diet and weight food intake
loss. Which is the most common problem that the RN
should recognize about the accuracy of client report-
ing about daily food intake?
a) over-reporting of food intake
b) under-reporting of food intake
c) unawareness of the amount of food eaten
d) unwillingness to change eating habits
, Nutrition Practice Exam (NURS-315) UPDATED ACTUAL
Questions and CORRECT Answers
7. The registered nurse (RN) is caring for a client who c) portion-controlled,
was recently diagnosed with type 2 diabetes mellitus heart-healthy diet selec-
(DM). What information is most important for the RN tions
to teach 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
8. The registered nurse (RN) is instructing a client with d) baked fish and toma-
acute cholecystitis about dietary recommendations. toes with lettuce
Which food selection demonstrates to the RN that the
client understands dietary teaching?
a) chicken pot pie and buttered rolls
b) sauteed ground beef with mashed potatoes
c) fried round steak and macaroni with cheese
d) baked fish and tomatoes with lettuce
9. The registered nurse (RN) in an assisted living commu- a) lamb chops with mint
nity is assisting an Orthodox Jewish client make weekly jelly
dinner choices. Which main course selections should
the RN suggest that are suitable for a kosher diet?
a) lamb chops with mint jelly
b) crab cakes with cocktail sauce
c) pork chops with cranberry relish
d) steak with cream sauce
10. The registered nurse (RN) obtains the assistance of a) red meats
an interpreter when caring for a primiparous client b) leafy green vegetables
from Mexico, who speaks very little English and who c) fresh fruits
delivered a full-term neonate yesterday. When educat-
ing the client on the dietary plan of care, what should
Questions and CORRECT Answers
1. The registered nurse (RN) is teaching a pregnant client d) Divide pre-pregnant
about her dietary needs. What amount of protein weight by 2 equals protein
grams/day should the RN instruct the client to add to needs
her daily diet?
a) Add 50 grams/day to each meal
b) Divide pregnant weight by 2 equals protein needs
c) Add 15 grams/day to each meal
d) Divide pre-pregnant weight by 2 equals protein
needs
2. The registered nurse (RN) is caring for a client who a) peanut butter
was recently diagnosed with cirrhosis of the liver. The
RN should instruct client to limit which foods from the
diet?
a) peanut butter
b) collard greens
c) eggs
d) wheat bread
3. The registered nurse (RN) is assessing the client's a) white rice with steamed
knowledge of low-sodium menu selections. Which vegetables
food items listed by the client confirm appropriate b) cottage cheese with
choices? (Select all that apply) sliced tomatoes
a) white rice with steamed vegetables
b) cottage cheese with sliced tomatoes
c) canned vegetable soup with crackers
d) turkey bacon with scrambled eggs
e) chicken with soy sauce and brown rice
4. A client receives a prescription for psyllium for consti- b) take supplement with
pation. What instruction should the registered nurse 240 mL of liquid and fol-
(RN) provide the client about taking this supplement? low with a second glass
, Nutrition Practice Exam (NURS-315) UPDATED ACTUAL
Questions and CORRECT Answers
a) take the medication in the evening before bedtime
to reduce fullness
b) take supplement with 240 mL of liquid and follow
with a second glass
c) take supplement with hot beverages to help dissolve
the powder completely
d) mix supplement with pudding or applesauce to help
hide the taste and texture
5. The registered nurse (RN) is assisting a client with meal b) vegetable soup, carrots,
selections after a myocardial infarction (MI). Which legumes, celery, toasted
client choices indicate to the RN that the client under- oat bread, and an apple
stands a prescribed low-fat, high-fiber diet?
a) chef salad with hard-boiled eggs, avocado, fat free
dressing, low fat chocolate cake
b) vegetable soup, carrots, legumes celery, toasted oat
bread, and an apple
c) broiled chicken stuffed with apples and walnuts on
toasted white bread
d) tuna salad sandwich on wheat bread with a fat free
cookie and cantaloupe
6. The registered nurse (RN) is teaching a client who b) under-reporting of
has a goal of losing 25 pounds about diet and weight food intake
loss. Which is the most common problem that the RN
should recognize about the accuracy of client report-
ing about daily food intake?
a) over-reporting of food intake
b) under-reporting of food intake
c) unawareness of the amount of food eaten
d) unwillingness to change eating habits
, Nutrition Practice Exam (NURS-315) UPDATED ACTUAL
Questions and CORRECT Answers
7. The registered nurse (RN) is caring for a client who c) portion-controlled,
was recently diagnosed with type 2 diabetes mellitus heart-healthy diet selec-
(DM). What information is most important for the RN tions
to teach 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
8. The registered nurse (RN) is instructing a client with d) baked fish and toma-
acute cholecystitis about dietary recommendations. toes with lettuce
Which food selection demonstrates to the RN that the
client understands dietary teaching?
a) chicken pot pie and buttered rolls
b) sauteed ground beef with mashed potatoes
c) fried round steak and macaroni with cheese
d) baked fish and tomatoes with lettuce
9. The registered nurse (RN) in an assisted living commu- a) lamb chops with mint
nity is assisting an Orthodox Jewish client make weekly jelly
dinner choices. Which main course selections should
the RN suggest that are suitable for a kosher diet?
a) lamb chops with mint jelly
b) crab cakes with cocktail sauce
c) pork chops with cranberry relish
d) steak with cream sauce
10. The registered nurse (RN) obtains the assistance of a) red meats
an interpreter when caring for a primiparous client b) leafy green vegetables
from Mexico, who speaks very little English and who c) fresh fruits
delivered a full-term neonate yesterday. When educat-
ing the client on the dietary plan of care, what should
