NURS 225 Final Exam V1 | NURS 225
Nutrition Proctored Exam | Actual Q&A
with Rationale (NURS225 Final Exam) |
West Coast University
1. A nurse is assessing a client with a Body Mass Index (BMI) of 32. Which of the following
classifications should the nurse document?
A. Obesity Class I
B. Overweight
C. Obesity Class II
D. Normal weight
Answer: A
Rationale: BMI categories define a range from 30.0 to 34.9 as Obesity Class I. This
measurement is calculated by taking the weight in kilograms divided by the height in
meters squared. The nurse should use this data to initiate further assessment of
comorbidities related to weight.
2. A nurse is teaching a client about the DASH diet to manage hypertension. Which of the
following food choices by the client indicates an understanding of the teaching?
A. Canned vegetables with salt
B. Low-fat yogurt with fresh fruit
,C. Whole milk yogurt
D. Red meat twice a day
Answer: B
Rationale: The DASH diet emphasizes the consumption of fruits, vegetables, and low-fat
dairy products while limiting saturated fats and sodium. Fresh fruit and low-fat yogurt are
primary components of this cardioprotective eating plan. This diet is specifically designed
to reduce blood pressure and improve overall cardiovascular health.
3. Which of the following vitamins should the nurse identify as being at risk for deficiency in a
client following a strict vegan diet?
A. Vitamin C
B. Vitamin A
C. Vitamin B12
D. Folate
Answer: C
Rationale: Vitamin B12 is found almost exclusively in animal-based products, making
vegans highly susceptible to deficiency. Long-term deficiency can lead to irreversible
neurological damage and pernicious anemia. Clients on a vegan diet should be educated on
the importance of consuming B12-fortified foods or supplements.
, 4. A nurse is caring for a client who is prescribed warfarin. Which of the following foods
should the nurse instruct the client to consume in consistent amounts?
A. Milk and cheese
B. Bananas and oranges
C. Spinach and broccoli
D. Chicken and fish
Answer: C
Rationale: Warfarin acts as an anticoagulant by interfering with the action of Vitamin K,
which is essential for blood clotting. Dark leafy greens like spinach and broccoli are high in
Vitamin K and can decrease the effectiveness of the medication if intake fluctuates
significantly. Consistency in daily Vitamin K intake is vital for maintaining a stable
International Normalized Ratio (INR).
5. A client has a new prescription for a low-residue diet. Which of the following foods should
the nurse recommend?
A. Whole wheat bread
B. Poached eggs
C. Raw carrots
D. Dried apricots
Answer: B
Nutrition Proctored Exam | Actual Q&A
with Rationale (NURS225 Final Exam) |
West Coast University
1. A nurse is assessing a client with a Body Mass Index (BMI) of 32. Which of the following
classifications should the nurse document?
A. Obesity Class I
B. Overweight
C. Obesity Class II
D. Normal weight
Answer: A
Rationale: BMI categories define a range from 30.0 to 34.9 as Obesity Class I. This
measurement is calculated by taking the weight in kilograms divided by the height in
meters squared. The nurse should use this data to initiate further assessment of
comorbidities related to weight.
2. A nurse is teaching a client about the DASH diet to manage hypertension. Which of the
following food choices by the client indicates an understanding of the teaching?
A. Canned vegetables with salt
B. Low-fat yogurt with fresh fruit
,C. Whole milk yogurt
D. Red meat twice a day
Answer: B
Rationale: The DASH diet emphasizes the consumption of fruits, vegetables, and low-fat
dairy products while limiting saturated fats and sodium. Fresh fruit and low-fat yogurt are
primary components of this cardioprotective eating plan. This diet is specifically designed
to reduce blood pressure and improve overall cardiovascular health.
3. Which of the following vitamins should the nurse identify as being at risk for deficiency in a
client following a strict vegan diet?
A. Vitamin C
B. Vitamin A
C. Vitamin B12
D. Folate
Answer: C
Rationale: Vitamin B12 is found almost exclusively in animal-based products, making
vegans highly susceptible to deficiency. Long-term deficiency can lead to irreversible
neurological damage and pernicious anemia. Clients on a vegan diet should be educated on
the importance of consuming B12-fortified foods or supplements.
, 4. A nurse is caring for a client who is prescribed warfarin. Which of the following foods
should the nurse instruct the client to consume in consistent amounts?
A. Milk and cheese
B. Bananas and oranges
C. Spinach and broccoli
D. Chicken and fish
Answer: C
Rationale: Warfarin acts as an anticoagulant by interfering with the action of Vitamin K,
which is essential for blood clotting. Dark leafy greens like spinach and broccoli are high in
Vitamin K and can decrease the effectiveness of the medication if intake fluctuates
significantly. Consistency in daily Vitamin K intake is vital for maintaining a stable
International Normalized Ratio (INR).
5. A client has a new prescription for a low-residue diet. Which of the following foods should
the nurse recommend?
A. Whole wheat bread
B. Poached eggs
C. Raw carrots
D. Dried apricots
Answer: B
