HESI NUTRITION PRACTICE
QUESTIONS & ANSWERS GRADED A+
100% GUARANTEED SUCCESS.
A client arrives at the urgent care clinic reporting diarrhea, fever, abdominal
pain, and nausea and telling the registered nurse (RN) that the symptoms
began after eating a can of beans. The RN recognizes the client is
exhibiting symptoms of which type of foodborne illness?
A. Clostridium botulinum.
B. Samonella typhi.
C. Listeria monocytogenes.
D. Campylobacter jejuni. - ANS >>A. Clostridium botulinum.
-Clostridium botulinum (A) most commonly occurs with inappropriate
preparation of canning foods. (B) is most common with undercooked
meats. (C) is common with unpasteurized dairy or undercooked meats. (D)
is found in water sources or unpasteurized dairy as well, and transferred by
chickens and birds through feces.
A client develps a vitamin K deficiency due to intestinal malabsorption.
What intervention should the registered nurse (RN) implement in the plan
of care?
A. Monitor for signs of hematuria, melena, ecchymosis.
B. Increase intake of leafy green vegetables.
C. Drink orange juice with a prescribed daily iron supplement.
D. Monitor for cardiac irregularities. - ANS >>A. Monitor for signs of
hematuria, melena, ecchymosis.
-A deficiency of vitamin K increases the client risk for bleeding due to
inadequate hepatic synthesis of prothrombin. Close monitoring for
hematuria, blood in stool, bruising or ecchymosis (A) is indicated. Although
foods rich in vitamin K (B), iron and ascorbic acid (C) are indicated for
anemia associated with malabsorption, the risk for bleeding may persist if
intestinal malabsorption persists. Vitamin K deficiency is not directly related
to cardiac irregularities (D) unless the client experiences severe blood loss.
A client in an assisted living community is refusing to eat during meal time.
The registered nurse (RN) discovers that the client has several mouth
,ulcers. What types of food should the RN recommend to promote adequate
dietary and healing of the ulcers?
A. Poached or scrambled eggs.
B. Hot soups and broths.
C. Peanut butter crackers.
D. Ice cream or milk shakes. - ANS >>A. Poached or scrambled eggs.
-Bland or soft foods with a significant protein content, such as eggs (A), are
the best choice for a client with mouth irritation and will aide in healing oral
and buccal ulcers (A). Soups and broths are usually high in sodium and be
irritating and cause pain (B). Although peanut butter crackers include a
protein and caloric source, crackers and salt in the peanut butter can be
painful for the client to eat (C). Extreme temperatures of foods, such as hot
(B) or cold products (D) may cause discomfort for the client.
A client is admitted with right upper quadrant (RUQ) pain after eating. What
should the registered nurse (RN) assess about the meal's content that
precipitated the pain?
A. Protein source.
B. Refined carbohydrates.
C. Saturated fat content.
D. Fresh, raw vegetables. - ANS >>C. Saturated fat content.
-These symptoms are often precipitated in a client with gallbladder
dysfunction or obstruction of the common bile duct. Foods high in fat (C)
trigger the release of cholecystokinin that stimulates the gallbladder to
contract, which spasms and causes biliary colic if the gallbladder is not
functioning properly in an effort to eject bile to emulsify fats. (A, B and D)
do not elicit the same reaction in the digestive tract as ingested fats have
on gallbladder function.
A client receives a prescription for psylium for constipation. What
instruction should the registered nurse (RN) provide the client about taking
this supplement?
A. Take medication in the evening before bedtime to reduce fullness.
B. Take supplement with 240 ml of liquid and follow with a second glass.
, C. Take supplement with hot beverages to help dissolve the powder
completely.
D. Mix supplement with pudding or applesauce to help hide the taste and
texture. - ANS >>B. Take supplement with 240 ml of liquid and follow with
a second glass.
-Psylium is a bulk laxative and should be taken with a full glass of fluids
followed by another glass of fluids to be effective and decrease chances of
impaction (B). (A, C and D) increase risk for further constipation and
possible impaction of the client.
A client who is lactose intolerant asks the registered nurse (RN) for
information about different food sources that are enriched in calcium and
vitamin D. Which foods should the RN suggest?
A. Fortified soy products.
B. Whole wheat breads.
C. Prune or cranberry juice.
D. Red berries and pears. - ANS >>A. Fortified soy products.
-Fortified soy products are options that are enriched with vitamin D and
calcium (A). (B, C, and D) are healthy food choices for a well balanced diet
but do not help the client reach optimal levels of vitamin D or calcium.
A female Chinese client who moves into an assisted living communityis
concerned that the community will not be able to meet her dietary
preferences. What should the registered nurse (RN) include in the diet for
this client based on her cultural group?
A. Dairy products.
B. Vegetables.
C. Pork and beef.
D. Cakes and pies. - ANS >>B. Vegetables.
-A Chinese diet includes generous amounts of rice and vegetables which
are often included in every meal (B). Native Chinese eat soy products and
have a tendency to be lactose intolerant, so diary products are not usually
in the diet (A). Fish is more likely to be served with meals, so (C) is not the
main focus of a meal. Chinese cultural desserts consist of sliced fruits or
QUESTIONS & ANSWERS GRADED A+
100% GUARANTEED SUCCESS.
A client arrives at the urgent care clinic reporting diarrhea, fever, abdominal
pain, and nausea and telling the registered nurse (RN) that the symptoms
began after eating a can of beans. The RN recognizes the client is
exhibiting symptoms of which type of foodborne illness?
A. Clostridium botulinum.
B. Samonella typhi.
C. Listeria monocytogenes.
D. Campylobacter jejuni. - ANS >>A. Clostridium botulinum.
-Clostridium botulinum (A) most commonly occurs with inappropriate
preparation of canning foods. (B) is most common with undercooked
meats. (C) is common with unpasteurized dairy or undercooked meats. (D)
is found in water sources or unpasteurized dairy as well, and transferred by
chickens and birds through feces.
A client develps a vitamin K deficiency due to intestinal malabsorption.
What intervention should the registered nurse (RN) implement in the plan
of care?
A. Monitor for signs of hematuria, melena, ecchymosis.
B. Increase intake of leafy green vegetables.
C. Drink orange juice with a prescribed daily iron supplement.
D. Monitor for cardiac irregularities. - ANS >>A. Monitor for signs of
hematuria, melena, ecchymosis.
-A deficiency of vitamin K increases the client risk for bleeding due to
inadequate hepatic synthesis of prothrombin. Close monitoring for
hematuria, blood in stool, bruising or ecchymosis (A) is indicated. Although
foods rich in vitamin K (B), iron and ascorbic acid (C) are indicated for
anemia associated with malabsorption, the risk for bleeding may persist if
intestinal malabsorption persists. Vitamin K deficiency is not directly related
to cardiac irregularities (D) unless the client experiences severe blood loss.
A client in an assisted living community is refusing to eat during meal time.
The registered nurse (RN) discovers that the client has several mouth
,ulcers. What types of food should the RN recommend to promote adequate
dietary and healing of the ulcers?
A. Poached or scrambled eggs.
B. Hot soups and broths.
C. Peanut butter crackers.
D. Ice cream or milk shakes. - ANS >>A. Poached or scrambled eggs.
-Bland or soft foods with a significant protein content, such as eggs (A), are
the best choice for a client with mouth irritation and will aide in healing oral
and buccal ulcers (A). Soups and broths are usually high in sodium and be
irritating and cause pain (B). Although peanut butter crackers include a
protein and caloric source, crackers and salt in the peanut butter can be
painful for the client to eat (C). Extreme temperatures of foods, such as hot
(B) or cold products (D) may cause discomfort for the client.
A client is admitted with right upper quadrant (RUQ) pain after eating. What
should the registered nurse (RN) assess about the meal's content that
precipitated the pain?
A. Protein source.
B. Refined carbohydrates.
C. Saturated fat content.
D. Fresh, raw vegetables. - ANS >>C. Saturated fat content.
-These symptoms are often precipitated in a client with gallbladder
dysfunction or obstruction of the common bile duct. Foods high in fat (C)
trigger the release of cholecystokinin that stimulates the gallbladder to
contract, which spasms and causes biliary colic if the gallbladder is not
functioning properly in an effort to eject bile to emulsify fats. (A, B and D)
do not elicit the same reaction in the digestive tract as ingested fats have
on gallbladder function.
A client receives a prescription for psylium for constipation. What
instruction should the registered nurse (RN) provide the client about taking
this supplement?
A. Take medication in the evening before bedtime to reduce fullness.
B. Take supplement with 240 ml of liquid and follow with a second glass.
, C. Take supplement with hot beverages to help dissolve the powder
completely.
D. Mix supplement with pudding or applesauce to help hide the taste and
texture. - ANS >>B. Take supplement with 240 ml of liquid and follow with
a second glass.
-Psylium is a bulk laxative and should be taken with a full glass of fluids
followed by another glass of fluids to be effective and decrease chances of
impaction (B). (A, C and D) increase risk for further constipation and
possible impaction of the client.
A client who is lactose intolerant asks the registered nurse (RN) for
information about different food sources that are enriched in calcium and
vitamin D. Which foods should the RN suggest?
A. Fortified soy products.
B. Whole wheat breads.
C. Prune or cranberry juice.
D. Red berries and pears. - ANS >>A. Fortified soy products.
-Fortified soy products are options that are enriched with vitamin D and
calcium (A). (B, C, and D) are healthy food choices for a well balanced diet
but do not help the client reach optimal levels of vitamin D or calcium.
A female Chinese client who moves into an assisted living communityis
concerned that the community will not be able to meet her dietary
preferences. What should the registered nurse (RN) include in the diet for
this client based on her cultural group?
A. Dairy products.
B. Vegetables.
C. Pork and beef.
D. Cakes and pies. - ANS >>B. Vegetables.
-A Chinese diet includes generous amounts of rice and vegetables which
are often included in every meal (B). Native Chinese eat soy products and
have a tendency to be lactose intolerant, so diary products are not usually
in the diet (A). Fish is more likely to be served with meals, so (C) is not the
main focus of a meal. Chinese cultural desserts consist of sliced fruits or
