1
HESI SAUNDERS MODULE 7 EXAM WITH
CORRECT ANSWERS SPECIFIC TO 2025-26 REAL
EXAM [RATIONALES PROVIDED]
1. Questions
The nurse is instructing a client with hypertension about foods that are low in
sodium. Which menu selections by the client indicate to the nurse that the client
understands what has been taught? Select all that apply.
A. Spaghetti with fresh tomatoes Correct
B. Boiled lobster with baked potato
C. Grilled chicken with turnip greens Correct
D. Instant hot cereal with bacon
E. Tomato soup with a ham sandwich Incorrect
Rationale: Foods that are lower in sodium include fruits and vegetables, which do
not contain physiologic saline. Fresh poultry and pastas are also low in sodium.
Highly processed and refined foods and luncheon meats are high in sodium unless
they are specifically labeled “low sodium.” Saltwater fish and shellfish are higher in
sodium.
Test-Taking Strategy: Focus on the subject, selecting low-sodium foods. Begin to
answer this question by eliminating boiled lobster with baked potato, because
saltwater fish and shellfish are high in sodium. Next eliminate the options that
contain processed foods and luncheon meats. Review: foods that are high and low in
sodium
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 141).
St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 0.0 points out of 2.0 possible points.
2. 2.ID: 9477010158
A nurse has provided dietary instructions to a client with a new diagnosis of gout.
Which menu suggestions by the client indicate to the nurse that the client needs
additional instruction? Select all that apply.
, 2
A. Carrots
B. Tapioca Incorrect
C. Scallops Correct
D. Broccoli
E. Chicken liver Correct
Rationale: Organ meats such as liver, as well as certain sea foods, including scallops,
sardines, and herring, should be omitted from the diet of the client who with gout
because of the high purine content. The foods identified in the other options contain
negligible amounts of purines and may be consumed freely by the client with gout.
Test-Taking Strategy: Note the strategic words “needs additional instruction,” which
indicate a negative event query and the need to select foods that are unacceptable
for this client. Recalling foods that are high in purines will direct you to the correct
options. Review: dietary measures for the client with gout
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness,Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-
surgical nursing: Assessment and management of clinical problems (9thed., pp. 1080,
1576). St. Louis: Mosby.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 442-443). St.
Louis: Mosby.
Awarded 1.0 points out of 2.0 possible points.
3. 3.ID: 9477007734
A clear liquid diet has been prescribed for client who has just undergone surgery.
Which foods should the nurse offer to the client? Select all that apply.
A. Custard
B. Apple juice Correct
C. Orange juice Incorrect
D. Chicken broth Correct
E. Orange gelatin Correct
F. Vanilla ice cream
Rationale: A clear liquid diet consists of foods, such as apple juice, chicken broth,
and gelatin, which are relatively transparent. Custard, orange juice, and vanilla ice
cream are components of a full liquid diet.
Test-Taking Strategy: Remembering that a clear liquid diet consists of foods that are
relatively transparent will direct you to the correct options. Review: the foods
, 3
allowed on clear liquid and full liquid diets
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Caregiving, Nutrition
HESI Concepts: Caregiving, Health, Wellness, and Illness
Reference: Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 1.0 points out of 3.0 possible points.
4. 4.ID: 9477011622
Triamterene has been prescribed for a client with a history of hypertension. Which
fruits should the nurse tell the client are acceptable to eat while taking this
medication? Select all that apply.
A. Prunes Incorrect
B. Apples Correct
C. Peaches Correct
D. Avocados Incorrect
E. Nectarines
F. Cranberries Correct
Rationale: Triamterene is a potassium-retaining diuretic, so the client should avoid
foods high in potassium. Fruits that are naturally high in potassium include dried
prunes, avocado, bananas, fresh oranges and mangoes, nectarines, and papayas.
Test-Taking Strategy: Focus on the subject, fruits that are acceptable to eat.To
answer this question correctly, you need to recall that triamterene is a potassium-
retaining diuretic, then identify the low-potassium foods. This will direct you to the
correct options. Review: triamterene and food items high and low in potassium.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Fluids and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluids and Electrolytes
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug handbook
2015. (pp. 1233-1235) St. Louis: Saunders.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 138). St. Louis:
Mosby.
Awarded -1.0 points out of 3.0 possible points.
5. 5.ID: 9477000383
, 4
Diverticulitis has been diagnosed in a client who has been experiencing episodes of
gastrointestinal cramping. The nurse should tell the client to maintain which type of
diet, during the asymptomatic period?
A. Low in fat
B. High in fiber Correct
C. Low in residue Incorrect
D. High in carbohydrates
Rationale: When a client’s diverticulitis is asymptomatic, a soft high-fiber diet
containing fruits, vegetables, and whole grains is recommended. The client is also
instructed to consume a small amount of bran daily and to take bulk-forming
laxatives, if prescribed, to increase stool mass and softness. Increasing fluid intake
to 2500 to 3000 mL daily (unless contraindicated) is also important. A low-fat diet
may be healthy but is not specific to this disorder. A high-carbohydrate diet is not
helpful for the client with this condition.
Test-Taking Strategy: Focus on the subject, the “asymptomatic period.” Recalling the
pathophysiology of this disorder and the effects of the diets identified in the options
will assist you in answering correctly. Review: dietary treatment for diverticulitis
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-
surgical nursing: Assessment and management of clinical problems (9thed., p. 995). St.
Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 0.0 points out of 1.0 possible points.
6. 6.ID: 9477011688
A nurse is teaching a client with heart disease about a low-fat diet. Which foods
should the nurse tell the client are acceptable to eat? Select all that apply.
A. Avocados Incorrect
B. Baked tuna Correct
C. Green olives Incorrect
D. Baked potato Correct
E. Fresh cherries Correct
F. Cream cheese
HESI SAUNDERS MODULE 7 EXAM WITH
CORRECT ANSWERS SPECIFIC TO 2025-26 REAL
EXAM [RATIONALES PROVIDED]
1. Questions
The nurse is instructing a client with hypertension about foods that are low in
sodium. Which menu selections by the client indicate to the nurse that the client
understands what has been taught? Select all that apply.
A. Spaghetti with fresh tomatoes Correct
B. Boiled lobster with baked potato
C. Grilled chicken with turnip greens Correct
D. Instant hot cereal with bacon
E. Tomato soup with a ham sandwich Incorrect
Rationale: Foods that are lower in sodium include fruits and vegetables, which do
not contain physiologic saline. Fresh poultry and pastas are also low in sodium.
Highly processed and refined foods and luncheon meats are high in sodium unless
they are specifically labeled “low sodium.” Saltwater fish and shellfish are higher in
sodium.
Test-Taking Strategy: Focus on the subject, selecting low-sodium foods. Begin to
answer this question by eliminating boiled lobster with baked potato, because
saltwater fish and shellfish are high in sodium. Next eliminate the options that
contain processed foods and luncheon meats. Review: foods that are high and low in
sodium
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 141).
St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 0.0 points out of 2.0 possible points.
2. 2.ID: 9477010158
A nurse has provided dietary instructions to a client with a new diagnosis of gout.
Which menu suggestions by the client indicate to the nurse that the client needs
additional instruction? Select all that apply.
, 2
A. Carrots
B. Tapioca Incorrect
C. Scallops Correct
D. Broccoli
E. Chicken liver Correct
Rationale: Organ meats such as liver, as well as certain sea foods, including scallops,
sardines, and herring, should be omitted from the diet of the client who with gout
because of the high purine content. The foods identified in the other options contain
negligible amounts of purines and may be consumed freely by the client with gout.
Test-Taking Strategy: Note the strategic words “needs additional instruction,” which
indicate a negative event query and the need to select foods that are unacceptable
for this client. Recalling foods that are high in purines will direct you to the correct
options. Review: dietary measures for the client with gout
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness,Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-
surgical nursing: Assessment and management of clinical problems (9thed., pp. 1080,
1576). St. Louis: Mosby.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 442-443). St.
Louis: Mosby.
Awarded 1.0 points out of 2.0 possible points.
3. 3.ID: 9477007734
A clear liquid diet has been prescribed for client who has just undergone surgery.
Which foods should the nurse offer to the client? Select all that apply.
A. Custard
B. Apple juice Correct
C. Orange juice Incorrect
D. Chicken broth Correct
E. Orange gelatin Correct
F. Vanilla ice cream
Rationale: A clear liquid diet consists of foods, such as apple juice, chicken broth,
and gelatin, which are relatively transparent. Custard, orange juice, and vanilla ice
cream are components of a full liquid diet.
Test-Taking Strategy: Remembering that a clear liquid diet consists of foods that are
relatively transparent will direct you to the correct options. Review: the foods
, 3
allowed on clear liquid and full liquid diets
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Caregiving, Nutrition
HESI Concepts: Caregiving, Health, Wellness, and Illness
Reference: Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 1.0 points out of 3.0 possible points.
4. 4.ID: 9477011622
Triamterene has been prescribed for a client with a history of hypertension. Which
fruits should the nurse tell the client are acceptable to eat while taking this
medication? Select all that apply.
A. Prunes Incorrect
B. Apples Correct
C. Peaches Correct
D. Avocados Incorrect
E. Nectarines
F. Cranberries Correct
Rationale: Triamterene is a potassium-retaining diuretic, so the client should avoid
foods high in potassium. Fruits that are naturally high in potassium include dried
prunes, avocado, bananas, fresh oranges and mangoes, nectarines, and papayas.
Test-Taking Strategy: Focus on the subject, fruits that are acceptable to eat.To
answer this question correctly, you need to recall that triamterene is a potassium-
retaining diuretic, then identify the low-potassium foods. This will direct you to the
correct options. Review: triamterene and food items high and low in potassium.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Fluids and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluids and Electrolytes
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug handbook
2015. (pp. 1233-1235) St. Louis: Saunders.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 138). St. Louis:
Mosby.
Awarded -1.0 points out of 3.0 possible points.
5. 5.ID: 9477000383
, 4
Diverticulitis has been diagnosed in a client who has been experiencing episodes of
gastrointestinal cramping. The nurse should tell the client to maintain which type of
diet, during the asymptomatic period?
A. Low in fat
B. High in fiber Correct
C. Low in residue Incorrect
D. High in carbohydrates
Rationale: When a client’s diverticulitis is asymptomatic, a soft high-fiber diet
containing fruits, vegetables, and whole grains is recommended. The client is also
instructed to consume a small amount of bran daily and to take bulk-forming
laxatives, if prescribed, to increase stool mass and softness. Increasing fluid intake
to 2500 to 3000 mL daily (unless contraindicated) is also important. A low-fat diet
may be healthy but is not specific to this disorder. A high-carbohydrate diet is not
helpful for the client with this condition.
Test-Taking Strategy: Focus on the subject, the “asymptomatic period.” Recalling the
pathophysiology of this disorder and the effects of the diets identified in the options
will assist you in answering correctly. Review: dietary treatment for diverticulitis
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-
surgical nursing: Assessment and management of clinical problems (9thed., p. 995). St.
Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 0.0 points out of 1.0 possible points.
6. 6.ID: 9477011688
A nurse is teaching a client with heart disease about a low-fat diet. Which foods
should the nurse tell the client are acceptable to eat? Select all that apply.
A. Avocados Incorrect
B. Baked tuna Correct
C. Green olives Incorrect
D. Baked potato Correct
E. Fresh cherries Correct
F. Cream cheese
