Nutrition NCLEX Practice

A nurse has completed diet teaching for a client who has been prescribed a low-sodium diet to treat hypertension. The nurse determines that further teaching is necessary when the client makes which of these statements?

"Fresh foods such as fruits and vegetables are high in sodiums"

A client has acute diverticulitis. Which principle should the nurse keep in mind while planning care for this client?

avoid high-fiber foods

A low-sodium diet has been prescribed for a client with hypertension. Which of the following foods, if selected from the menu by the client, would indicate an understanding of this diet?

baked turkey

A client with heart disease is instructed regarding a low-fat diet. The nurse determines that the client understands the diet if the client states that a food item to avoid is

cheese

A client with a burn injury is transferred to the nursing unit, and a regular diet has been prescribed. The nurse encourages the client to eat which dietary items to promote wound healing?

chicken breast, broccoli, strawberries, and milk

A client is lacto vegetarian. Which food item would the nurse remove from the tray?

eggs

A clear liquid diet has been prescribed for a client with gastroenteritis. Which item would be the most appropriate to offer to the client?

fat-free broth

A client is having problems with blood clotting which food item would the nurse encourage the client to eat?

green, leafy vegetables

A nurse instructs a client to increase the amount of riboflavin in the diet. The nurse tells the client to select which food item that is high in riboflavin?

milk

A nurse is providing dietary instructions to a client with gout. The nurse tells the client to avoid which food item?

scallops