D440 Nutrition Exam Questions with Verified
Correct Answers
The nurse is assessing an older female adult client's nutritional status. Which finding indicates
that the client has a nutritional deficiency? Reference Ranges: Hemoglobin [12 to 16 g/dl (120
to 160 g/L)] Hematocrit [37% to 47% (0.37 to 0.47 volume fraction)] Albumin [3.5 to 5.0 g/dl
(35 to 50 g/L)] Serum transferrin [250 to 380 mg/dl (2.5 to 3.80 g/L)]
Serum albumin of 3 g/dL (30 g/L) and serum transferrin of 180 mg/dL (1.8 g/L).
The nurse is caring for a client who is obese and has been prescribed a whey protein
concentrate as a dietary fat substitute. Which health history component is the most
important for the nurse to review prior to the client beginning this prescription?
Dairy allergy.
A client who reports frequent indigestion asks the nurse if using an herbal preparation of
peppermint might help alleviate the indigestion. Which response should the nurse do first?
Review the client's dietary intake that may precipitate the indigestion episodes.
When conducting diet teaching for a client who has iron- deficiency anemia, which foods
should the nurse encourage the client to eat?
Spinach, Beans, Raisins
Which meal selection by a client who is lacto-ovo-vegetarian indicates to the nurse that the
client understands the use of complete proteins in the diet?
Whole wheat peanut butter sandwich, banana, and milk.
A client who has migraine headaches wants to decrease the intake of foods high in tyramine
to see if that will reduce the occurrence of headaches. Which food should the nurse
recommend that the client eliminate?
Hard salami.
A client who is training for a first marathon arrives at the clinic reporting an increase in the
frequency of leg cramps. Which recommendation should the nurse provide to help decrease
the frequency of leg cramps?
, Consume a sports drink before and during training.
A client is discharged from the intensive care unit following a myocardial infarction, and the
healthcare provider prescribes a low-sodium diet. Which lunch selection indicates to the
nurse that this client understands the dietary restrictions?
Turkey salad sandwich.
The nurse is performing a nutritional assessment on a client who is a professional dance.
Which issues reported by the client should alert the nurse to perform further assessment?
Fatigue
The nurse discusses the need to balance energy intake and output to maintain weight.
The nurse should recommend that the client ___________ or ____________ to maintain an
energy balance.
Decrease caloric intake & avoid processed foods
The home health nurse is visiting an older client who was discharged from the hospital 3 days
ago following hip pinning surgery. The client lives with her daughter, who prepares the family
meals. In discussing nutrition for postoperative healing, which food choices should the nurse
suggest for this client's diet?
Scrambled eggs, Grilled Salmon, and Baked chicken
The nurse is planning a nutritional class for adequate daily intake of water. Which population
of clients should drink the most amount of water to remain adequately hydrated?
Lactating mothers who are breastfeeding.
A client who is transferred to the medical unit following a myocardial infarction has a
prescription for a cardiac diet. The client points to the lunch tray and tells the nurse, "This
hamburger has no flavor, it makes it hard to eat." Which selection is best for the nurse to
suggest the client use to improve the taste of the hamburger?
Pickles and yellow mustard.
The nurse is reviewing a nutrition plan with a client newly diagnosed with hypertension.
Which statement by the client indicates an understanding of the Dietary Approaches to Stop
Hypertension (DASH) diet?
The consumption of protein products should come from lean meats, nuts, and dried beans.
Correct Answers
The nurse is assessing an older female adult client's nutritional status. Which finding indicates
that the client has a nutritional deficiency? Reference Ranges: Hemoglobin [12 to 16 g/dl (120
to 160 g/L)] Hematocrit [37% to 47% (0.37 to 0.47 volume fraction)] Albumin [3.5 to 5.0 g/dl
(35 to 50 g/L)] Serum transferrin [250 to 380 mg/dl (2.5 to 3.80 g/L)]
Serum albumin of 3 g/dL (30 g/L) and serum transferrin of 180 mg/dL (1.8 g/L).
The nurse is caring for a client who is obese and has been prescribed a whey protein
concentrate as a dietary fat substitute. Which health history component is the most
important for the nurse to review prior to the client beginning this prescription?
Dairy allergy.
A client who reports frequent indigestion asks the nurse if using an herbal preparation of
peppermint might help alleviate the indigestion. Which response should the nurse do first?
Review the client's dietary intake that may precipitate the indigestion episodes.
When conducting diet teaching for a client who has iron- deficiency anemia, which foods
should the nurse encourage the client to eat?
Spinach, Beans, Raisins
Which meal selection by a client who is lacto-ovo-vegetarian indicates to the nurse that the
client understands the use of complete proteins in the diet?
Whole wheat peanut butter sandwich, banana, and milk.
A client who has migraine headaches wants to decrease the intake of foods high in tyramine
to see if that will reduce the occurrence of headaches. Which food should the nurse
recommend that the client eliminate?
Hard salami.
A client who is training for a first marathon arrives at the clinic reporting an increase in the
frequency of leg cramps. Which recommendation should the nurse provide to help decrease
the frequency of leg cramps?
, Consume a sports drink before and during training.
A client is discharged from the intensive care unit following a myocardial infarction, and the
healthcare provider prescribes a low-sodium diet. Which lunch selection indicates to the
nurse that this client understands the dietary restrictions?
Turkey salad sandwich.
The nurse is performing a nutritional assessment on a client who is a professional dance.
Which issues reported by the client should alert the nurse to perform further assessment?
Fatigue
The nurse discusses the need to balance energy intake and output to maintain weight.
The nurse should recommend that the client ___________ or ____________ to maintain an
energy balance.
Decrease caloric intake & avoid processed foods
The home health nurse is visiting an older client who was discharged from the hospital 3 days
ago following hip pinning surgery. The client lives with her daughter, who prepares the family
meals. In discussing nutrition for postoperative healing, which food choices should the nurse
suggest for this client's diet?
Scrambled eggs, Grilled Salmon, and Baked chicken
The nurse is planning a nutritional class for adequate daily intake of water. Which population
of clients should drink the most amount of water to remain adequately hydrated?
Lactating mothers who are breastfeeding.
A client who is transferred to the medical unit following a myocardial infarction has a
prescription for a cardiac diet. The client points to the lunch tray and tells the nurse, "This
hamburger has no flavor, it makes it hard to eat." Which selection is best for the nurse to
suggest the client use to improve the taste of the hamburger?
Pickles and yellow mustard.
The nurse is reviewing a nutrition plan with a client newly diagnosed with hypertension.
Which statement by the client indicates an understanding of the Dietary Approaches to Stop
Hypertension (DASH) diet?
The consumption of protein products should come from lean meats, nuts, and dried beans.
