HESI NUTRITION PROCTORED EXAM 70 Questions

1 / 17 HESI NUTRITION PROCTORED EXAM 70 Questions 1. A nurse is providing dietary teaching to a client who D has a new dx of gastroesophageal reflux disease. Which of the following foods or beverages should the nurse recommend to minimize heartburn? A. Orange juice B. Decaffinated Coffee C. Peppermint 2. A nurse is preparing to teach a group of clients about B vitamins and minerals. The nurse should include in the teaching that which of the following minerals is necessary for the transmission of nerve impulses? A. Phosphorus C. Chloride D. Zinc 3. A nurse is caring for a client who has a body mass D index (BMI) of 30. Four weeks after nutritional counseling, which of the following evaluation findings indicates the plan of care was followed? A. BMI of 25 B. Weight gain of 1.8kg C. BMI of 33 4. A nurse is caring for a client who follows the dietary B laws of Orthodox Judaism. Which of the following meal choices should the nurse request for the client? A. Turkey and cheese sandwich C. Pork chop and applesauce D. Scrambled eggs and bacon 5. A nurse in a long-term care facility is developing D strategies to promote increased food intake for an older adult client. Which of the following interventions should the nurse implement? B. Spaghetti with tomato sauce D. Weightloss of 2.7kg B. Calcium D. Potatoes 2 / 17 A. Offer sugar substitutes to increase the client's appetite B. Provide opportunities to eat three large meals per day C. Provide entertainment while the client is eating 6. A nurse is caring for four clients. The nurse should D plan to administer total parenteral nutrition for which of the following clients? A. A client who is postoperative following a laminectomy and is receiving IV PCA B. A client who has dysphagia and does not recognize his family C. A client who has COPD and is going home with oxygen 7. A nurse is preforming a nutritional evaluation for a D client who reports paresthesia of the hands and feet. The nurse should identify this manifestation as an indication of which of the following dietary deficiencies? A. Iron B. Riboflavin C. Vitamin C 8. A nurse is caring for a client who reports she is A having difficulty losing weight. Which of the following responses by the nurse is appropriate? A. Eat small portions of the high-calorie foods first B. Set a goal and you will be able to attain it D. Taste food while cooking to help curb your appetite 9. A nurse is providing discharge teaching about food C choices to a client who has hypokalemia. Which of the following foods should the nurse identify as the best hemicolectomy D. A client who has colon cancer and will undergo a C. It is helpful to self-monitor your eating D. Vitamin B12 D. Offer finger foods at mealtime 3 / 17 source of potassium? A. 1 cup grapes B. 1 cup shredded lettuce D. 1 cup apple slices 10. A nurse is providing teaching to an obese client who B has gestational diabetes and is at 25 weeks of gestation. Which of the following statements made by the client indicates a need for further teaching? A. This does not mean that my baby will have this disease C. If I feel dizzy, I should drink six ounces of a non-diet soda D. Being obese might be one reason why I developed diabetes 11. A nurse is planning care for a client who has ascites D secondary to liver disease. Which of the following interventions should the nurse include in the plan of care? A. Reduce complex carbohydrates to 30% of total calories B. Restrict protein intake to less that 0.8g/kg/day C. Decrease daily caloric intake by 20% 12. A nurse is planning eating strategies with a client who B has nausea from equilibrium imbalance. Which of the following strategies should the nurse recommend? A. Encourage the client to eat even if nauseated C. Limit fluid intake between meals D. Serve hot foods at mealtime 13. A nurse is discussing denture care with the partner of C a client who is unable to preform oral hygiene. Which of the following should be included in the discussion? my life B. This means that I will have diabetes for the rest of B. Provide low-fat carbohydrates with meals D. Limit sodium to 2000 mg or less per day C. 1 cup cooked tomatoes 4 / 17 A. 1 small baked sweet potato A. Floss dentures as part of daily cleaning B. Wipe dentures before sorting them in a dry container at night D. Use a washcloth to clean the denture surfaces 14. A nurse is caring for a 30-month-old toddler and is D preparing a nutritional snack. Which of the following foods is appropriate for the nurse to offer the toddler? A. Plain popcorn B. Grabes C. Raw carrots 15. A nurse is assessing the nutritional status of an infant A who is 6 months old. The infant weighted 2.7kg at birth. Which of the following indicate to the nurse that the infant is within expected range? B. 6.4kg C. 4.5kg D 3.6kg 16. A nurse is reinforcing dietary teaching with a client A who has vitamin A deficiency. Which of the following food choices should the nurse recommend the best source of vitamin A? B. 1 cup avocado C. 1 cup green beans D. 1 large apple 17. A nurse is teaching a client who has chronic kidney A disease about dietary needs. Which of the following foods should the nurse identify as being the lowest in phosphorus? B. Bran cereal A. Medium apple A. 5.5kg D. Cheese C. Wrap gloved fingers with gauze to remove dentures 5 / 17 C. Scrambled eggs D. Ground turkey 18. A nurse is caring for a client who is receiving chemotherapy treatments. The client states, "I feel so nauseated after my treatments." Which of the following instructions should the nurse provide the client? (Select all that apply.) A. Common foods that are served cold B. Limit use of antiemetics until after first emesis A, C, E 19. A nurse is providing nutritional education to a client B who is obese. The nurse should include in the information that which of the following gastrointestinal disorders is commonly associated with obesity? A. Peptic ulcer disease C. Celiac disease D. Crohn's disease 20. A nurse is completing a nutritional assessment of an C adult female client. Which of the following findings should indicate to the nurse that the client is at an increased risk of developing cancer? A. Eats at least 5 serving of fruits and vegetables daily B. Eats 6 servings of whole grains daily C. Limits alcohol consumption to 2 drinks per day 21. A nurse is providing dietary teaching to a client who D has a body mass index of 28. Which of the following actions should the nurse take? A. Encourage the client to continue current daily caloric intake B. Recommend a total fiber intake of 12g each day C. Advise the client to add 500 calories per day to the E. Sip fluids slowly throughout the day D. Eat foods low in carbohydrates C. Sit up for 1 hr after eating meals D. Limits red meat intake to 3oz per day B. Gastroesophageal reflux disease 6 / 17 diet 22. A nurse is teaching a client about complete and A incomplete proteins. Which of the following foods should the nurse include in the teaching as an incomplete protein? B. 2 poached eggs C. 2oz cheddar cheese D. 4oz salmon fillet 23. A nurse is teaching a client about strategies to prevent C constipation. Which of the following statements by the client indicates an understanding of the teaching? A. Drinking four to five glasses of water per day will prevent constipation B. I should consume mineral oil once per day D. I can skip a meal if I feel bloated 24. A nurse has just inserted an NG tube for a client B who is to start enteral tube feedings. Which of the following actions should the nurse take to verify tube placement? A. Measure the tube length C. Flush the tube with 20mL of water D. Auscultate the client's lungs 25. A nurse is admitting a client who practices Hinduism. C The nurse should identify that which of the following foods is prohibited according to Hindu dietary practices? A. Pork B. Chicken D. Seafood easier C. Eating foods high in fiber will make elimination C. Beef B. Obtain an abdominal x-ray A. 4oz chickpeas D. Refer the client to a weight-loss support group 7 / 17 grams 26. A nurse is developing a plan of care for a client who A has anorexia nervosa. Which of the following actions should the nurse include in the plan? B. Arrange for someone to remain with the client for 30 min after meals C. Offer the client a selection of beverages at each meal D. Inform the client that a weight gain of 2.3kg per week is expected 27. A client is prescribed a 1500 calorie diet. Thirty percent of the calories are to be derived from fat. How many of fat should the nurse tell the client to consume per day? (Round to the nearest whole number. Use a leading zero if it applies. Do not use a trailing zero.) 28. A home health nurse is conducting an initial visit D with an older adult client. The client lives alone and has difficulty preparing his own meals. Which of the following actions should the nurse take first? A. Discuss nutritional requirements with the client B. Refer the client to a senior citizen center C. Arrange for a home-delivered meal program 29. A nurse is providing teaching about formula feeding D to the parents of an infant. Which of the following instructions should the nurse include? A. Formula that remains in the bottle should be used for one more feeding B. Formula should be changed to whole milk when the infant is 9 months old C. If the infant is gaining weight too rapidly, dilute the formula feeding, stop the feeding D. If the infant turns away after taking most of the system of rewards A. Encourage the client to participate in developing a D. Preform a nutrition screening 50 8 / 17 30. A nurse is teaching about implementing a C heart-healthy diet to a client who has coronary artery disease. Which of the following foods should the nurse recommend to the client? A. Baked ham B. Processed Cheese D. Canned potato soup 31. A nurse is teaching a client about adding more fiber to A his diet. The nurse should teach the client that which of the following foods has the highest fiber content? B. 1 slice rye toast C. 1 cup raw watermelon D. 1 oz cashews 32. A nurse is evaluating the meal choices of a client who C has major depressive disorder and a prescription of Phenelzine. Which of the following selections should the nurse identify as appropriate? A. Cheddar cheese B. Smoked salmon D. Pepperoni pizza 33. A nurse is providing teaching about food allergies to A the parents of a toddler. Which of the following foods should the nurse identify as highest risk for allergies in toddlers? B. Milk C. Banannas D. Citrus fruits 34. A nurse is preparing to administer a gavage feeding C via nasogastric tube to a preterm newborn who is receiving supplemental oxygen. Which of the following actions should the nurse take? A. Stabilize the tube with tape to the newborns fore- A. Eggs C. Strawberry yogurt A. 1 cup cooked sweet potato C. Broiled salmon 9 / 17 head B. Remove supplemental oxygen during the feeding D. Place the newborn on her left side for 30 min after the feeding 35. A nurse is providing education to a client who is C experiencing dumping syndrome following gastric surgery. Which of the following statements by the client indicates an understanding of the teaching? A. I should drink additional fluids with my meals B. I should eat high-fiber snacks between meals D. I can have caffeinated beverages in small amounts 36. A nurse is initiating continuous enteral feedings for a D client who has a new gastrostomy tube. Which of the following actions should the nurse take? A. Measure the client's gastric residual every 12 hr B. Obtain the client's electrolyte levels every 4 hr C. Keep the client's HOB elevated at 15* during feedings 37. A nurse is teaching an in-service about manifesta- A tions of hypoglycemia to a group of newly licensed nurses. Which of the following should the nurse include in the teaching? B. Vomiting C. Kussmal respirations D. Bradycardia 38. A nurse is assessing a client who has a stage III A pressure ulcer that is healing poorly. The nurse should identify that which of the following vitamin deficiencies increases the client's risk for delayed wound healing? hr D. Flush the client's tube with 30 mL of water every 4 A. Vitamin C A. Blurred vision C. I should eat a protein source with each meal C. Measure the stomach aspirate prior to the feeding 10 / 17 B. Vitamin D C. Vitamin E D. Vitamin B6 39. A nurse is providing teaching to a client who has type B 1 diabetes mellitus. Which of the following statements by the client indicates an understanding of the teaching? A. Albumin in my urine is an indication of normal kidney function C. I will have ketones in my urine if my blood glucose is maintained at 190 mg/dL D. I will keep by blood glucose levels between 200 and 212 mg/dL 40. A nurse is caring for a client who is receiving parenter- A al nutrition. Which of the following findings indicates the therapy is effective? B. Client's mucous membranes are pink C. Client reports ability to complete ADLs D. Client's blood glucose level is within the expected reference range 41. A nurse is teaching a client about dietary changes B needed for weight loss. Which of the following actions should the nurse preform first? A. Educate the client about daily caloric requirements C. Provide the client with meal planning information D. Show the client how to identify the fat content of packaged foods 42. A nurse is teaching a group of clients about stress. B Which of the following should the nurse include in the teaching? A. Protein requirements decrease in times of stress C. Stress causes a positive nitrogen balance in the B. Acute stress causes an increase in metabolism B. Determine the client's daily caloric intake A. Client has soft, formed bowel movements B. I will keep my HbAc at 5 percent 11 / 17 body D. Glucose is broken down more slowly during times of stress 43. A nurse is reviewing the medication administration C record for a client who is 2 days postoperative following abdominal surgery. The nurse recognizes that which of the following medications places the client at risk for wound dehiscence? A. Omeprazole B. Zolmitriptan D. Verapamil 44. A nurse is caring for an older adult client who reports C difficulty chewing due to ill-fitting dentures. Which of the following foods should the nurse recommend for the client? A. Dried fruit B. Roast beef D. Apple slices 45. A nurse is planning care for a client who reports C increasing difficulty swallowing food. Which of the following interventions should the nurse plan to take? A. Turn the client's television during meal times B. Place the client into a semi-reclining position for meals D. Encourage the client to use a straw when drinking liquids 46. A nurse is caring for a client who is receiving a contin- A uous enteral tube feeding and reports cramping and abdominal distention. Which of the following actions should the nurse take? B. Apply low intermittent suction A. Check for gastric residual C. Encourage the client to rest prior to mealtimes C. Tuna fish C. Prednisone 12 / 17 C. Increase the rate of the feeding D. Request of higher-fat formula 47. A nurse is reviewing the laboratory findings of a client A who has heart failure. Which of the following findings indicates that the client is experiencing fluid volume excess? B. Hgb of 15g/dL C. Creatinine 0.8mg/dL D. Sodium 140 mEq/L 48. A nurse is preparing to remove a client's clogged NG D tube prior to re-inserting a new tube. Which of the following actions should the nurse take first? A. Assist the client to blow her nose B. Ask the client to take a deep breath and hold it C. Pinch the proximal end of the tube 49. A nurse is teaching a parent about appropriate snack C choices for her 9-month-old infant. Which of the following food choices should the nurse recommend? A. Skim milk B. Unsalted popcorn D. Raw carrots 50. A nurse is caring for a client who is lactose intolerant. C Which of the following clinical manifestations should the nurse asses be? A. Fever B. Bloody stools D. Statorrhea 51. A nurse is planning care for a client who reports B following Seventh-Day Adventist dietary laws. Which of the following dietary guidelines should the nurse include in the plan of care? C. Cramping C. Graham crackers D. Disconnect the tube from suction source A. BUN of 8mg/dL 13 / 17 A. Replace salt with pepper when seasoning water C. Offer pork with two meals per week D. Provide a high-protein snack between meals 52. A nurse is assessing a client who reports muscle D spasms in his calves and tingling in his hands. The client indicates consuming a low intake of milk products and green leafy vegetables. The nurse should identify that the clients findings indicate a deficiency in which of the following sources of nutrition? A. Iron B. Omega 3 fatty acids C. Vitamin C 53. A nurse is teaching a nutrition class for clients who A have type 2 diabetes mellitus. Which of the following statements should the nurse include about management of acute illness? B. Decrease fluid intake to 1000 mL per day C. Monitor blood glucose twice per day D. Check urine for ketones every 24 hrs 54. A nurse is caring for a client who is taking antibiotics D and develops diarrhea. Which of the following foods should the nurse recommend to include in the client's diet? A. Whole wheat bread B. Fresh orange sections C. Ice cream 55. A nurse is teaching a group of clients who are at risk C for heart disease decreasing saturated fats in their diet. Which of the fats should the nurse recommend the clients use when cooking? A. Palm oil B. Peanut oil D. Yogurt A. Consume carbs every 3-4 hrs D. Calcium B. Request that coffee is removed from meal trays 14 / 17 D. Stick margarine 56. A nurse is caring for a client who has a small-bore A jejuonostomy and is receiving a continuous tube feeding with a high-viscosity formula. Which of the actions should the nurse take to prevent the tube from clogging? B. Flush the tubing with 10 mL of water every 6 hr C. Administer the feeding by gravity drip D. Heat the formula prior to infusion 57. A nurse is teaching about diet modifications to a client A who is breastfeeding. Which of the following statements by the client indicates an understanding of the teaching? B. I should take a 1500 mg iron supplement daily C. I can eat a 2500 calorie daily diet to lose 1 lb per week D. I can eat ounces of swordfish daily 58. A nurse is teaching a parent about recommended pro- D tein intake for a toddler. The nurse should identify that which of the following food selections is equivalent to 1 oz of protein? A. 2 tbsp peanut butter B. 1/2 cup peas C. 1 slice of bread 59. A nurse is on a med-surg unit caring for a client who D follows the dietary laws of Orthodox Judaism. Which of the following menu selections should the nurse recommend for this client? A. Fried catfish B. Broiled shrimp C. Canola oil my baby nurses A. I should drink an 8 ounce glass of water each time D. 1 scrambled egg A. Replace the back and tubing every 24hr 15 / 17 C. Pork sausage 60. A nurse is caring for a client who has stomatitis fol- B lowing radiation treatment. Which of the following is an appropriate intervention for the nurse to take? B. Offer mouth rinses with normal saline & water C. Serve foods while still at a hot temperature D. Instruct the client to drink liquids without a straw 61. A nurse is reviewing the lab findings of a client who A has C.Diff. Which of the following findings should indicate to the nurse that the client is experiencing Fluid Volume Defecit? B. Potassium 3.5 C. Sodium 145 D. HbA1c 5% 62. A nurse is teaching about nutrition to a client who C has a new diagnosis of chronic kidney disease. Which of the following recommendations should the nurse include in the teaching? A. Increase phosphorus intake B. Limit calcium intake D. Increase potassium intake 63. A nurse is caring for a client with a major burn injury D who is receiving TPN. Which of the following lab tests is the priority for the nurse to use to confirm the client is receiving adequate nutrition? A. Iron B. Magnesium C. Folic acid 64. A nurse is teaching a client who has hypertension D about a heart healthy diet. Which of the following D. Grilled cheese / (other option) grilled vegetables D. Prealbumin C. Limit protein intake A. Hct 53% A. Serve foods without sauces or gravies 16 / 17 statements indicates that the client understands the teaching? A. I will get 15% of my total daily calories from saturated fats B. I will decrease the potassium in my diet C. I will limit my daily sodium intake to 3 grams 65. A nurse is reviewing the lab results of a client who has D bulimia nervosa. The nurse should notify the provider of which of the following results? A. WBC 5200/mm^3 B. Hemoglobin 14 C. Magnesium 1.6 66. A nurse is teaching a client ways to manage anorexia D while receiving radiation therapy. Which of the following instructions should the nurse include in the teaching? A. Limit high kilo-calorie supplements to between meals B. Avoid overeating during your "good" days C. Eat hot foods rather than cold foods 67. A nurse is providing anticipatory guidance to a client D who has Phenylketonuria (PKU) and planning a pregnancy. Which of the following information should the nurse include in the discussion? A. Diet sodas should not be consumed more than two or three times per week B. Serum bilirubin should be monitored one or two times a month during pregnancy C. Breastfeeding will prevent your baby from developing PKU 68. B months prior to conception D. A low-protein diet should be followed for three D. Consume nutrient-dense foods first D. Potassium 3.2 D. I will eat five 8-ounce servings of fruit daily 17 / 17 A nurse is planning care for a client who practices islam and is currently observing dietary restrictions for the months of Ramadan. Which of the following interventions should the nurse include in the plan of care? A. Remove beef products from the dietary plan C. Serve meat and dairy items separately D. Provide a strictly vegetarian diet on Fridays 69. A nurse is reviewing blood glucose values for a client A who is at risk for Diabetes Mellitus. Which of the following findings should the nurse report to the provider? B. Fasting blood glucose 70 mg/dL C. Glycosylated hemoglobin 5% D. Casual blood glucose 90 mg/dL 70. A nurse is planning care for a toddler who has burns A over 50% total body surface area. Which of the following actions should the nurse include in the plan of care? B. Limit intake of Vitamin C C. Limit dietary protein D. Administer insulin prior to meals A. Administer enteral feedings A. 2 hr glucose tolerance test level 150 mg/dL B. Facilitate fasting during daylight hours