Nutrition Practice Questions

You are caring for a client in the step-down unit who tells you that they are an active member of the Seventh-Day Adventist church. When their breakfast tray comes up, you see the following items. Knowing the religious dietary preferences of these clients, which item does the nurse remove from the breakfast tray? Select all that apply. A. Coffee B. Bacon C. Scrambled eggs D. Pancakes

A and B Members of Seventh-Day Adventist church are not permitted to consume alcohol or caffeinated beverages. These individuals are usually lacto-ovo vegetarians, and for those who consume meat, pork is avoided.

A postoperative client has been placed on a clear liquid diet. The nurse should provide the client with which items that are allowed to be consumed on this diet? Select all that apply. A. Broth B. Coffee C. Gelatin D. Pudding E. Vegetable juice F. Pureed vegetables

A, B, C Rationale: A clear liquid diet consists of foods that are relatively transparent to light and are clear and liquid at room and body temperature. These foods include items such as water, bouillon, clear broth, carbonated beverages, gelatin, hard candy, lemonade, ice pops, and regular or decaffeinated coffee or tea. The incorrect food items are items that are allowed on a full liquid diet.

During a home health visit, you are helping a patient develop a list of foods they should avoid due to GERD. Which items in the patient's pantry should be avoided? A. Hot and Spicy Pork Rinds B. Peppermint Patties C. Green Beans D. Tomato Soup E. Chocolate Fondue F. Almonds G. Oranges

A, B, D, E, G Rationale: Patients with GERD should avoid foods that relax the lower esophageal sphincter such as greasy/fatty foods (Hot and Spicy Pork Rinds), peppermint (peppermint patties), acidic or citrus foods/juice (tomato soup and oranges), chocolate (chocolate fondue), along with coffee and soft drinks.

The nurse has taught a client how to manage constipation. Which action by the client would provide evidence of learning? Select all that apply. A. Increase his intake of high-fiber foods. B. Drinks at least four 8-ounce glasses of water a day. C. Go to the bathroom to evacuate after meals. D. Take a daily laxative.

A, C Rationale:The urge to defecate typically comes after eating; the nurse can help manage the patient's constipation by assisting the patient to the bathroom after meals. The nurse should also encourage the patient to increase his intake of high-fiber food and drink at least eight glasses of water a day (not four). Laxatives should be administered or taken only when absolutely necessary.

The nurse is giving an in-service in decreasing CAD risk. Which information regarding nutritional recommendations should be included? (Select all that apply.) A. Increase complex carbohydrates in diet B. Decrease caloric intake to achieve BMI of 25-29.9 C. Reduce sodium intake D. Reduce saturated fat intake

A, C, D

A nurse provides teaching to a client who has a diagnosis of gout. Which foods should be limited in the diet? Select all that apply. A. Liver B. Spinach C. Oranges D. Red meat E. Yeast rolls

A, D

The patient is being discharged from the hospital after being admitted because of hypertension. The nurse is taking to the patient about dietary modifications to address hypertension. The nurse should reinforce her teaching when the client states which of the following: A. "I'm glad I can still eat beef and pork every day." B. " I will need to get used to eating fruits and vegetables." C. "I should stop eating canned foods." D. "I have already told my son to buy me some yogurt when I get home."

A. "I'm glad I can still eat beef and pork every day." The client's dietary modifications include low fat, low sodium, high fiber, high calcium, and potassium diet. The nurse should reeducate the client that eating beef and pork is rich in saturated fats and should only be eaten sparingly.

A client has been placed on a sodium-restricted diet following a myocardial infarction. Which of the following would be the most appropriate meals to suggest? A. 3 oz. broiled fish, 1 baked potato, ½ cup canned beets, 1 orange, and milk B. 3 oz. canned salmon, fresh broccoli, 1 biscuit, tea, and 1 apple C. A bologna sandwich, fresh eggplant, 2 oz fresh fruit, tea, and apple juice D. 3 oz. turkey, 1 fresh sweet potato, 1/2 cup fresh green beans, milk, and 1 orange

A. 3 oz. broiled fish, 1 baked potato, ½ cup canned beets, 1 orange, and milk B is incorrect. Canned vegetables should be avoided. C and D are incorrect. Canned or processed meats are higher in sodium and should be avoided.

A nurse is providing dietary teaching to a client receiving a potassium-retaining diuretic about foods that are low in potassium. Which foods should the nurse include on a list of foods with low potassium content? A. Apple B. Carrots C. Spinach D. Avocado

A. Apple Rationale: One medium apple with skin provides approximately 159 mg of potassium per serving, so it has the lowest potassium content of these choices. One large carrot has 341 mg of potassium. Raw spinach (oz) provides 470 mg of potassium. One medium avocado provides the highest potassium content, 700 mg.

A patient who is taking Lasix knows that he should increase the intake of what food? A. Avocado B. Iceberg lettuce C. Plums D. Apples

A. Avocado Avocados are high in potassium

The nurse educates the client with a urinary tract calculi that he may have which of the following foods: (SATA) A. Broccoli B. Lettuce C. Cheese D. Apples

A. Broccoli B. Lettuce C. Apples These foods have a low calcium content. Calcium can increase the risk of developing urinary tract calculi.

The nurse is providing instructions to a client with kidney disease about a low-protein diet. The client demonstrates understanding of the dietary instructions by stating the need to limit which food in the diet? A. Chicken B. Whole milk C. Swiss cheese D. Peanut butter

A. Chicken Rationale: Chicken (3 ounces) contains 26 g of protein Peanut butter (2 tablespoons) contains 9 g of protein Whole milk (1 cup) contains 8 g of protein Swiss cheese (1 ounce) contains 7 g of protein

The nurse instructs a client with chronic kidney disease who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu? A. Cream of wheat, blueberries, coffee B. Sausage and eggs, banana, orange juice C. Bacon, cantaloupe melon, tomato juice D. Cured pork, grits, strawberries, orange juice

A. Cream of wheat, blueberries, coffee Rationale: The diet for a client with chronic kidney disease who is receiving hemodialysis should include controlled amounts of sodium, phosphorus, calcium, potassium, and fluids, which is indicated in the correct option. The food items in the remaining options are high in sodium, phosphorus, or potassium.

Which of the following is an appropriate lunch for a patient on a level 1 dysphagia diet? A. Pureed meatloaf, pureed broccoli, and chocolate pudding B. PB and J sandwich on white bread, applesauce, cooked carrots, and tea with honey C. Chicken salad, a fruit cup, and a thin chocolate milkshake D. Tomato soup with a turkey sandwich, orange, and brownies without nuts

A. Pureed meatloaf, pureed broccoli, and chocolate pudding A level 1 dysphagia diet requires all of the food to be pureed

A client is diagnosed with lactose intolerance. What symptoms would be anticipated if a client with lactose intolerance consumes dairy products? Select all that apply. A. Vomiting B. Bloating C. Gas D. Diarrhea E. Severe right lower quadrant pain

B, C, D

Select the therapeutic diet that is accurately paired with an indicator of it. A. The DASH diet: Heart failure B. A high fiber diet: Coronary artery disease C. Mechanical soft diet: Myocardial infarction D. A weight reduction diet: Heart disease

B. A high fiber diet: Coronary artery disease A high fiber diet and a low cholesterol diet are indicated for clients affected with CAD.

An 18-year-old male presents to the hospital with severe pain later attributed to multiple large kidney stones. He is treated with surgery but needs to stay in a post-op recovery unit, and while he is there, he continues to request milk with every meal and every snack. The nurse should first: A. Allow him to have milk anytime because calcium is good for the healing process B. Advise him to drink less milk to improve his recovery C. Confront the dietitian and tell them to stop letting him have milk D. Ignore the situation because this is the dietitian's job, not the nurse's

B. Advise him to drink less milk to improve his recovery

The nurse is teaching a patient with type 1 diabetes who had surgery to revise a lower leg stump with a skin graft about nutrition. What food should the nurse teach the patient to eat to best facilitate healing? A. Nonfat milk B. Chicken breast C. Fortified oatmeal D. Olive oil and nuts

B. Chicken breast Rationale: High-quality protein such as chicken breast is important for tissue repair. Nonfat milk, nuts, and fortified oatmeal have some protein but not as much as chicken breast.

While working in a post-operative unit, the nurse is assigned to take care of a 32-year-old who is post-op day one from an appendectomy. The patient have not eaten for the past three days and is asking when she will be allowed to have a meal again. Upon consulting with the interdisciplinary team. the provider decides it is time to place a diet for your patient. Which diet does the nurse expect the provider will order? A. Full liquid diet B. Clear liquid diet C. Soft diet D. Mechanical diet

B. Clear liquid diet This diet is best for patients who have not had oral intake for some time, and for the first time, a patient eats after complete bowel rest.

The mother of a toddler with Celiac disease is being instructed by the nurse regarding dietary modifications for her child. Which food choice by the mother would indicate a need for further discussion? A. Rice cakes B. Restaurant-made French fries C. Milkshake D. Grilled chicken

B. Restaurant-made French fries French fries made at restaurants aren't necessarily gluten-free. French fries are among the most easily cross-contaminated food in restaurants.

The nurse is conducting a dietary assessment on a client who is on a vegan diet. The nurse provides dietary teaching and should focus on foods high in which vitamin that may be lacking in a vegan diet? A. Vitamin A B. Vitamin B12 3. Vitamin C 4. Vitamin E

B. Vitamin B12 Rationale: Vegans do not consume any animal products. Vitamin B12 is found in animal products and therefore would most likely be lacking in a vegan diet. Vitamins A, C, and E are found in fresh fruits and vegetables, which are consumed in a vegan diet.

The client is talking to the nurse about dietary modifications for his Irritable Bowel Syndrome. The nurse listens carefully to what the clients says he has been eating and interrupts to provide further instructions when she hears the client say: A. He has been drinking 8 glasses of water daily B. He has been eating more broccoli and fresh vegetables lately C. He ate pasta two days ago D. He has been eating brown rice instead of white rice ever since he was discharged from the hospital

C. He ate pasta two days ago Pasta is a low fiber food, and patients with IBS should have a fiber diet.

For a patient with Crohn's disease, the medical-surgical nurse recommends a diet that is: A. High in fiber, and low in protein and calories B. High in potassium C. Low in fiber, and high in protein and calories D. Low in potassium.

C. Low in fiber, and high in protein and calories

The nurse is teaching a women's group about prevention of hypertension. What information should be included in the teaching for all the women? Select all that apply. A. Lose weight. B. Limit nuts and seeds. C. Limit sodium and fat intake. D. Increase fruits and vegetables. E. Exercise 30 minutes most days.

C, D, E Primary prevention of hypertension is to make lifestyle modifications that prevent or delay the increase in BP. Along with exercise for 30 minutes on most days, the DASH eating plan is a healthy way to lower BP by limiting sodium and fat intake, increasing fruits and vegetables, and increasing nutrients that are associated with lowering BP. Nuts and seeds and dried beans are used for protein intake. Weight loss may or may not be necessary for the individual.

The nurse determines a need for additional instruction when the patient with newly diagnosed type 1 diabetes says which of the following? A. "I can have an occasional alcoholic drink if I include it in my meal plan." B. "I will need a bedtime snack because I take an evening dose of NPH insulin." C. "I can choose any foods, as long as I use enough insulin to cover the calories." D. "I will eat something at meal times to prevent hypoglycemia, even if I am not hungry."

C. "I can choose any foods, as long as I use enough insulin to cover the calories." Rationale: Most patients with type 1 diabetes need to plan diet choices very carefully. Patients who are using intensified insulin therapy have considerable flexibility in diet choices but still should restrict dietary intake of items such as fat, protein, and alcohol. The other patient statements are correct and indicate good understanding of the diet instruction.

The healthcare provider is teaching a client diagnosed with Celiac disease about the disease process. Which of the following statements made by the client would indicate a correct understanding of the teaching? A. "I'm glad that I can still eat bread made with rye flour" B. "I have an allergy to the proteins that are found in wheat" C. "My immune system reacts to gluten and damages my gut" D. "The bacteria in my gut are not able to ferment the gluten"

C. "My immune system reacts to gluten and damages my gut"

A post-gastric bypass client has been advanced from a clear liquid diet to a full liquid diet. The client verbalized that he was happy about the diet change because he has been bored with the clear liquid diet. Which item should the nurse offer to the client that belongs to a full liquid diet? A. Gelatin B. Tea C. Custard D. Popsicle

C. Custard The rest of the options are clear liquids.

The home health nurse is talking to a client with iron-deficiency anemia. Which meal plan would indicate to the nurse that the client understood her discharge instructions? A. Roast beef, gelatin salad, green beans, and peach pie B. Chicken salad, coleslaw, French fries, ice cream C. Egg salad on wheat bread, carrot sticks, lettuce salad, raisins D. Pork chop, creamed potatoes, corn, and coconut cake

C. Egg salad on wheat bread, carrot sticks, lettuce salad, raisins Egg yolks, wheat bread, carrots, raisins, and green, leafy vegetables are all high in iron, which is an important mineral for this client. Roast beef, cabbage, and pork chops are also high in iron, but the side dishes accompanying these choices are not.

The nurse is providing care for a patient who is a strict vegetarian. Which would be the best dietary choices the nurse recommends to prevent iron deficiency? A. Brown rice and kidney beans B. Cauliflower and egg substitutes C. Soybeans and hot breakfast cereal D. Whole-grain bread and citrus fruits

C. Soybeans and hot breakfast cereal Rationale: Vegetarians are at a particular risk for iron deficiency, a problem that can be prevented by regularly consuming high-iron foods such as hot cereals and soybeans. The other foods listed are not classified as high sources of iron.

A client admitted due to emergent hypertension is about to be discharged. The nurse is giving instructions about dietary modifications. Which food choice by the client would indicate an accurate understanding of low fat, low cholesterol diet? A. Macaroni and cheese B. Fish and chips C. Turkey breast salad D. Pepperoni pizza

C. Turkey breast sandwich Turkey breast is low in fat and a high protein source.

A client with hypertension has been told to maintain a diet low in sodium. The nurse who is teaching this client about foods that are allowed should include which food item in a list provided to the client? A. Tomato soup B. Boiled shrimp C. Instant oatmeal D. Summer squash

D. Summer squash Rationale: Foods that are lower in sodium include fruits and vegetables (summer squash), because they do not contain physiological saline. Highly processed or refined foods (tomato soup, instant oatmeal) are higher in sodium unless their food labels specifically state "low sodium." Saltwater fish and shellfish are high in sodium.

A nurse is educating a prediabetic client about the Mediterranean diet. Which of the following statements indicates that the teaching was successful? A. "On this diet, I can consume wine instead of beer with no limits" B. "I can still eat pizza each day because of the cheese, meat, and vegetables for my toppings" C. "With this diet, a 12 oz steak is still a viable dinner option" D. "This diet will likely minimize my waistline"

D. "This diet will likely minimize my waistline"

A nurse is learning about religious dietary restrictions at a nursing conference. Which of the following religious meal selections should the nurse understand is appropriate? A. Orthodox Jews: Grilled shrimp B. Mormons: Toast with coffee C. Orthodox Jews: Grilled pork chop D. Hindus: Vegetable plate

D. Hindus: Vegetable plate

A client is diagnosed with a moderate case of acute ulcerative colitis. The nurse doing dietary teaching should give the client examples of foods to eat that represent which therapeutic diet? A. High fat with milk B. Low fiber with milk C. High protein with milk D. Low fiber without milk

D. Low fiber without milk Rationale: The client with a mild to moderate case of acute ulcerative colitis often is prescribed a diet that is low in fiber and does not include milk. This will help to reduce the frequency of diarrhea for this client. The remaining options are incorrect diets and may cause discomfort for the client.