WGU D440
HESI Nutrition
Objective Assessment
Actual Questions with Verified Answers
Pass the Exam with Confidence
What You Will Get:
➢60 OA Exam Questions w/ Answers
➢ (Victoria + Kareem + Stephanie Study Guides)
➢ 100+ OA Exam Practice Questions w/ Answers
➢ Expert Rationales included.
, Preview Pages Below
Get the Complete PDF After Purchase
PREVIEW BEFORE PURCHASE
If you require further clarification
or in need of any study resources,
feel free to Message me.
Selected exam and study-guide pages are shown below.
,Table of Contents
D440 HESI Nutrition OA Exam .............................................. 2
D440 HESI OA Exam Practice QS ......................................... 41
D440 HESI OA Exam Study Guide ....................................... 85
D440 HESI Nutrition OA Exam
Case Study: Postoperative Dietary Management
A nurse is providing discharge instructions to a client who underwent a
laparoscopic cholecystectomy earlier in the week. The client asks for specific
guidance on dietary modifications to prevent complications during recovery.
Question 1. Which dietary instruction should the nurse include in the discharge
teaching plan?
A. Maintain a low-fat diet for 6 weeks to reduce bile demand
B. Follow a high-protein, high-calorie diet to promote incision healing
C. Begin a clear liquid diet for the first 2 weeks post-discharge
D. Avoid all dairy products permanently to prevent gallstone recurrence
Correct Answer: A
Rationale:
After laparoscopic cholecystectomy, the liver continues to produce bile but no
longer stores it in a concentrated form. A low-fat diet for approximately 4–6 weeks
reduces the demand for bile and minimizes gastrointestinal distress, bloating, and
diarrhea. Option B is incorrect because while protein is important, high-fat
, content would strain the digestive system. Option C is unnecessary beyond the
immediate postoperative period. Option D is incorrect because dairy avoidance is
not required unless the client has concurrent lactose intolerance.
Question 2. A client hospitalized with partial-thickness and full-thickness burns
to both legs is prescribed a high-calorie, high-protein diet. Which breakfast
selection should the nurse encourage the client to consume?
A. Oatmeal with sliced banana and herbal tea
B. Scrambled eggs, sausage, and orange juice
C. Whole wheat toast with jelly and black coffee
D. Fresh fruit salad with low-fat yogurt
Correct Answer: B
Rationale:
Burn injuries create a hypermetabolic state with significant protein and calorie
losses through wound exudate. Scrambled eggs and sausage provide high
biological value protein and calories necessary for wound healing and tissue
regeneration. Orange juice offers vitamin C for collagen synthesis. Option A lacks
adequate protein. Option C is insufficient in protein and calories. Option D is too
low in protein and energy density for burn recovery needs.
Question 3. A nurse instructs a client with type 2 diabetes mellitus to avoid
refined sugars and simple carbohydrates. Which food selection indicates the
client understands the dietary teaching?
A. White rice with stir-fried vegetables
B. Avocado slices with lemon juice
C. Baked potato with sour cream
D. Pretzels with hummus
HESI Nutrition
Objective Assessment
Actual Questions with Verified Answers
Pass the Exam with Confidence
What You Will Get:
➢60 OA Exam Questions w/ Answers
➢ (Victoria + Kareem + Stephanie Study Guides)
➢ 100+ OA Exam Practice Questions w/ Answers
➢ Expert Rationales included.
, Preview Pages Below
Get the Complete PDF After Purchase
PREVIEW BEFORE PURCHASE
If you require further clarification
or in need of any study resources,
feel free to Message me.
Selected exam and study-guide pages are shown below.
,Table of Contents
D440 HESI Nutrition OA Exam .............................................. 2
D440 HESI OA Exam Practice QS ......................................... 41
D440 HESI OA Exam Study Guide ....................................... 85
D440 HESI Nutrition OA Exam
Case Study: Postoperative Dietary Management
A nurse is providing discharge instructions to a client who underwent a
laparoscopic cholecystectomy earlier in the week. The client asks for specific
guidance on dietary modifications to prevent complications during recovery.
Question 1. Which dietary instruction should the nurse include in the discharge
teaching plan?
A. Maintain a low-fat diet for 6 weeks to reduce bile demand
B. Follow a high-protein, high-calorie diet to promote incision healing
C. Begin a clear liquid diet for the first 2 weeks post-discharge
D. Avoid all dairy products permanently to prevent gallstone recurrence
Correct Answer: A
Rationale:
After laparoscopic cholecystectomy, the liver continues to produce bile but no
longer stores it in a concentrated form. A low-fat diet for approximately 4–6 weeks
reduces the demand for bile and minimizes gastrointestinal distress, bloating, and
diarrhea. Option B is incorrect because while protein is important, high-fat
, content would strain the digestive system. Option C is unnecessary beyond the
immediate postoperative period. Option D is incorrect because dairy avoidance is
not required unless the client has concurrent lactose intolerance.
Question 2. A client hospitalized with partial-thickness and full-thickness burns
to both legs is prescribed a high-calorie, high-protein diet. Which breakfast
selection should the nurse encourage the client to consume?
A. Oatmeal with sliced banana and herbal tea
B. Scrambled eggs, sausage, and orange juice
C. Whole wheat toast with jelly and black coffee
D. Fresh fruit salad with low-fat yogurt
Correct Answer: B
Rationale:
Burn injuries create a hypermetabolic state with significant protein and calorie
losses through wound exudate. Scrambled eggs and sausage provide high
biological value protein and calories necessary for wound healing and tissue
regeneration. Orange juice offers vitamin C for collagen synthesis. Option A lacks
adequate protein. Option C is insufficient in protein and calories. Option D is too
low in protein and energy density for burn recovery needs.
Question 3. A nurse instructs a client with type 2 diabetes mellitus to avoid
refined sugars and simple carbohydrates. Which food selection indicates the
client understands the dietary teaching?
A. White rice with stir-fried vegetables
B. Avocado slices with lemon juice
C. Baked potato with sour cream
D. Pretzels with hummus
