TESTBANK FOR OPENSTAX NUTRITION FOR NURSES
Unit 1: Foundations of Nutrition
Chapter 1: Introduction to Nutrition for Nurses
Chapter 2: A Holistic View of Macronutrients
Chapter 3: A Holistic View of Micronutrients
Chapter 4: The Digestive Process
,Unit 2: Neurological System
Chapter 5: Applying Clinical Judgment to Promote Nutrition for Neurological Wellness
Chapter 6: Special Nutritional Considerations for Neurological Health
Unit 3: Endocrine System
Chapter 7: Applying Clinical Judgment to Promote Nutrition for Endocrine Wellness
Chapter 8: Special Nutritional Considerations for Endocrine Health
Unit 4: Hematologic System
Chapter 9: Applying Clinical Judgment to Promote Nutrition for Hematologic Wellness
Chapter 10: Special Nutritional Considerations for Hematologic Health
Unit 5: Cardiovascular System
Chapter 11: Applying Clinical Judgment to Promote Nutrition for Cardiovascular Wellness
Chapter 12: Special Nutritional Considerations for Cardiovascular Health
Unit 6: Pulmonary System
Chapter 13: Applying Clinical Judgment to Promote Nutrition for Pulmonary Wellness
Chapter 14: Special Nutritional Considerations for Pulmonary Health
Unit 7: Renal System
Chapter 15: Applying Clinical Judgment to Promote Nutrition for Renal Wellness
Chapter 16: Special Nutritional Considerations for Renal Health
Unit 8: Gastrointestinal System
Chapter 17: Applying Clinical Judgment to Promote Nutrition for Gastrointestinal Wellness
Chapter 18: Special Nutritional Considerations for Gastrointestinal Health
Unit 9: Musculoskeletal & Integumentary System
Chapter 19: Applying Clinical Judgment to Promote Nutrition for Musculoskeletal and
Integumentary Wellness
Chapter 20: Special Nutritional Considerations for Musculoskeletal and Integumentary Health
,Chapter 1: Introduction to Nutrition for Nurses
1. Question
A nurse is assessing a 52-year-old female client during a routine wellness exam. The client’s
height is 5 feet 4 inches (1.63 m) and her weight is 185 lbs (84 kg). Based on the calculated
Body Mass Index (BMI), how should the nurse classify this client's weight status?
A. Healthy weight
B. Overweight
C. Class 1 Obesity
D. Class 2 Obesity
Correct Answer: C. Class 1 Obesity
Detailed Rationale: The client's BMI is approximately 31.7. According to the CDC weight
classifications provided in the text, a BMI of 30.0 to < 35.0 is categorized as Class 1
Obesity. BMI is a screening tool used to identify risks for obesity-linked adverse health
outcomes. A healthy weight is 18.5 to < 25, and overweight is 25.0 to < 30.
2. Question
A nurse is calculating the waist-to-hip ratio (WHR) for a male client with a history of type 2
diabetes. The client’s waist circumference is 42 inches and his hip circumference is 40 inches.
Which interpretation of the WHR should the nurse provide to the client?
A. The ratio indicates a low health risk.
B. The ratio indicates a moderate health risk.
C. The ratio indicates a high health risk.
D. The ratio is within the healthy reference range for men.
Correct Answer: C. The ratio indicates a high health risk.
Detailed Rationale: The calculated WHR is 1.05 (42 divided by 40). For men, a WHR
greater than 1.0 is classified as a "High" health risk. For women, a ratio of 0.86 or higher
is considered high risk. Excess weight around the midsection (android obesity) is
associated with a higher risk for cardiovascular disease and metabolic complications.
, 3. Question
A nurse is caring for a client with newly diagnosed congestive heart failure. Which action by the
nurse best demonstrates the interdisciplinary approach to the client's nutritional care?
A. The nurse independently prescribes a low-sodium meal plan for the client.
B. The nurse refers the client to a registered dietitian to develop a personalized nutrition care
plan.
C. The nurse tells the family to bring in the client's favorite home-cooked meals.
D. The nurse instructs the client to follow a liquid diet until the heart failure improves.
Correct Answer: B. The nurse refers the client to a registered dietitian to develop a
personalized nutrition care plan.
Detailed Rationale: While the primary health care provider makes the initial dietary order,
the registered dietitian is the specialist who reviews the history, physical exam, and labs
to develop a detailed nutrition care plan. The nurse’s role is to collaborate with this team,
assess the client's understanding, and provide ongoing support for adherence.
4. Question
A nurse is screening a client using the "Hunger Vital Sign" tool. The client responds "sometimes
true" to the statement: "We worried whether our food would run out before we got money to buy
more." Which action should the nurse take FIRST?
A. Instruct the client on the benefits of a Mediterranean diet.
B. Provide the client with a list of local food pantries and social service resources.
C. Document the finding as a negative screen since it was only "sometimes" true.
D. Perform a full physical assessment to check for signs of scurvy.
Correct Answer: B. Provide the client with a list of local food pantries and social service
resources.
Detailed Rationale: An affirmative response of "often true" or "sometimes true" to either
statement in the Hunger Vital Sign tool indicates a positive screen for food insecurity.
The nurse's priority is to address this social determinant of health by providing
immediate referrals to community resources and social services to ensure the client has
access to nutritious food.
Unit 1: Foundations of Nutrition
Chapter 1: Introduction to Nutrition for Nurses
Chapter 2: A Holistic View of Macronutrients
Chapter 3: A Holistic View of Micronutrients
Chapter 4: The Digestive Process
,Unit 2: Neurological System
Chapter 5: Applying Clinical Judgment to Promote Nutrition for Neurological Wellness
Chapter 6: Special Nutritional Considerations for Neurological Health
Unit 3: Endocrine System
Chapter 7: Applying Clinical Judgment to Promote Nutrition for Endocrine Wellness
Chapter 8: Special Nutritional Considerations for Endocrine Health
Unit 4: Hematologic System
Chapter 9: Applying Clinical Judgment to Promote Nutrition for Hematologic Wellness
Chapter 10: Special Nutritional Considerations for Hematologic Health
Unit 5: Cardiovascular System
Chapter 11: Applying Clinical Judgment to Promote Nutrition for Cardiovascular Wellness
Chapter 12: Special Nutritional Considerations for Cardiovascular Health
Unit 6: Pulmonary System
Chapter 13: Applying Clinical Judgment to Promote Nutrition for Pulmonary Wellness
Chapter 14: Special Nutritional Considerations for Pulmonary Health
Unit 7: Renal System
Chapter 15: Applying Clinical Judgment to Promote Nutrition for Renal Wellness
Chapter 16: Special Nutritional Considerations for Renal Health
Unit 8: Gastrointestinal System
Chapter 17: Applying Clinical Judgment to Promote Nutrition for Gastrointestinal Wellness
Chapter 18: Special Nutritional Considerations for Gastrointestinal Health
Unit 9: Musculoskeletal & Integumentary System
Chapter 19: Applying Clinical Judgment to Promote Nutrition for Musculoskeletal and
Integumentary Wellness
Chapter 20: Special Nutritional Considerations for Musculoskeletal and Integumentary Health
,Chapter 1: Introduction to Nutrition for Nurses
1. Question
A nurse is assessing a 52-year-old female client during a routine wellness exam. The client’s
height is 5 feet 4 inches (1.63 m) and her weight is 185 lbs (84 kg). Based on the calculated
Body Mass Index (BMI), how should the nurse classify this client's weight status?
A. Healthy weight
B. Overweight
C. Class 1 Obesity
D. Class 2 Obesity
Correct Answer: C. Class 1 Obesity
Detailed Rationale: The client's BMI is approximately 31.7. According to the CDC weight
classifications provided in the text, a BMI of 30.0 to < 35.0 is categorized as Class 1
Obesity. BMI is a screening tool used to identify risks for obesity-linked adverse health
outcomes. A healthy weight is 18.5 to < 25, and overweight is 25.0 to < 30.
2. Question
A nurse is calculating the waist-to-hip ratio (WHR) for a male client with a history of type 2
diabetes. The client’s waist circumference is 42 inches and his hip circumference is 40 inches.
Which interpretation of the WHR should the nurse provide to the client?
A. The ratio indicates a low health risk.
B. The ratio indicates a moderate health risk.
C. The ratio indicates a high health risk.
D. The ratio is within the healthy reference range for men.
Correct Answer: C. The ratio indicates a high health risk.
Detailed Rationale: The calculated WHR is 1.05 (42 divided by 40). For men, a WHR
greater than 1.0 is classified as a "High" health risk. For women, a ratio of 0.86 or higher
is considered high risk. Excess weight around the midsection (android obesity) is
associated with a higher risk for cardiovascular disease and metabolic complications.
, 3. Question
A nurse is caring for a client with newly diagnosed congestive heart failure. Which action by the
nurse best demonstrates the interdisciplinary approach to the client's nutritional care?
A. The nurse independently prescribes a low-sodium meal plan for the client.
B. The nurse refers the client to a registered dietitian to develop a personalized nutrition care
plan.
C. The nurse tells the family to bring in the client's favorite home-cooked meals.
D. The nurse instructs the client to follow a liquid diet until the heart failure improves.
Correct Answer: B. The nurse refers the client to a registered dietitian to develop a
personalized nutrition care plan.
Detailed Rationale: While the primary health care provider makes the initial dietary order,
the registered dietitian is the specialist who reviews the history, physical exam, and labs
to develop a detailed nutrition care plan. The nurse’s role is to collaborate with this team,
assess the client's understanding, and provide ongoing support for adherence.
4. Question
A nurse is screening a client using the "Hunger Vital Sign" tool. The client responds "sometimes
true" to the statement: "We worried whether our food would run out before we got money to buy
more." Which action should the nurse take FIRST?
A. Instruct the client on the benefits of a Mediterranean diet.
B. Provide the client with a list of local food pantries and social service resources.
C. Document the finding as a negative screen since it was only "sometimes" true.
D. Perform a full physical assessment to check for signs of scurvy.
Correct Answer: B. Provide the client with a list of local food pantries and social service
resources.
Detailed Rationale: An affirmative response of "often true" or "sometimes true" to either
statement in the Hunger Vital Sign tool indicates a positive screen for food insecurity.
The nurse's priority is to address this social determinant of health by providing
immediate referrals to community resources and social services to ensure the client has
access to nutritious food.
