Nutrition NCLEX Questions

A client is diagnosed with chronic constipation. A high fiber diet is prescribed. Which additional recommendation does the nurse make? 1. A small sodium phosphate enema daily 2. Fluid intake of at least 2000mL per day 3. Increased amounts of vegetables and fruits 4. Decreased amounts of beans and whole grains

2. Fluid intake of at least 2000mL per day A high fiber diet attracts water into the stool which helps make the stool bulky and move through the colon more quickly. Adequate amounts of water must be available for this action.

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. 1. Broth 2. Coffee 3. Gelatin 4. Pudding 5. Vegetable juice 6. Pureed vegetables

1. Broth 2. Coffee 3. Gelatin 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.

A client is diagnosed with celiac disease and learns about the required diet. The nurse knows the client understands when the client selects which foods? 1. Corn tortillas with ground beef, sautéed onions and peppers, sour cream, and guacamole 2. Ham sandwich with lettuce and mayonnaise, peas, and potato chips 3. Chef salad with ranch dressing, crackers, and peaches 4. Macaroni and cheese, broccoli with cheese sauce, and applesauce

1. Corn tortillas with ground beef, sautéed onions and peppers, sour cream, and guacamole Corn is a vegetable and contains no gluten. The ground beef, onions, peppers, sour cream, and guacamole do not contain any gluten unless made with gluten stabilizers.

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? 1. Cream of wheat, blueberries, coffee 2. Sausage and eggs, banana, orange juice 3. Bacon, cantaloupe melon, tomato juice 4. Cured pork, grits, strawberries, orange juice

1. Cream of wheat, blueberries, coffee 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.

The nurse assesses a client's nutritional status. Which method provides the best assessment? 1. Have the client complete a diet diary 2. Ask about food likes and dislikes 3. Ask the client to do a 24 hour diet recall 4. Identify food allergies

1. Have the client complete a diet diary A diet diary is the most accurate way to find out what the client eats. The client is asked to write down everything that goes into the mouth for a set amount of time.

A client is diagnosed with chronic kidney disease. The client does not need dialysis. The nurse teaches about which dietary considerations? 1. Most calories should come from carbohydrates and fats 2. Fluids are encouraged to keep the kidneys hydrated 3. Only vegetable proteins are allowed on the diet 4. Sodium is limited, but potassium is unrestricted

1. Most calories should come from carbohydrates and fats Protein is restricted because the diseased kidneys do not filter well. Carbohydrates and fats do not require as much filtration and so the majority of calories should be from these nutrients.

The nurse is reviewing laboratory results and notes that a client's serum sodium level is 150 mEq/L. The nurse reports the serum sodium level to the PHCP, and the PHCP prescribes dietary instructions based on the sodium level. Which acceptable food items does the nurse instruct the client to consume? Select all that apply. 1. Peas 2. Nuts 3. Cheese 4. Cauliflower 5. Processed oat cereals

1. Peas 2. Nuts 4. Cauliflower A serum sodium level of 150 mEq/L indicates hypernatremia. On the basis of this finding, the nurse would instruct the client to avoid foods high in sodium. Peas, nuts, and cauliflower are good food sources of phosphorus and are not high in sodium (unless they are canned or labeled salted). Peas and cauliflower are also a good source of magnesium. Processed foods such as cheese and processed oat cereals are high in sodium content.

A client is diagnosed with Crohn Disease. The client loses weight and has diarrhea. Which additional finding dos the nurse expect related to malabsorption? Select all that apply. 1. Steatorrhea 2. Bradycardia 3. Anemia 4. Muscle wasting 5. Hypertension 6. Paresthesia

1. Steatorrhea 3. Anemia 4. Muscle wasting 6. Paresthesia Steatorrhea is stool that is fatty, greasy, and foul smelling. This is due to malabsorption of fats in the diet. Because the nutrients are not absorbed, the client has inadequate iron absorption and becomes anemic. As malnutrition becomes more severe from lack of absorption of nutrients, the client has muscle wasting. Protein is required to produce and maintain muscle. Paresthesia is caused by vitamin deficiency and lack of cobalamin which is not absorbed.

The nurse teaches a client about a diet high in calcium. which food is included in the teaching? Select all that apply. 1. Spinach 2. Almonds 3. Yogurt 4. Sardines 5. Cheese 6. Fortified orange juice

2. Almonds 3. Yogurt 4. Sardines 5. Cheese 6. Fortified orange juice Spinach has a poor source of calcium. A diet high in calcium includes almonds, milk products, cheese, yogurt, sardines, fortified orange juice, green leafy vegetables, and eggs.

A client has been placed on a high fiber diet to treat constipation. The nurse knows the client understands the diet when the client chooses which menu? 1. Cream of tomato soup, toasted cheese sandwich, and strawberries 2. Navy bean soup, cornbread, peas, and raspberries 3. Loaded medium baked potato (with sour cream, cheese, onion, bacon, and broccoli), and pear 4. Hamburger with bun, potato chips, corn, and large apple

2. Navy bean soup, cornbread, peas, and raspberries High fiber diets are indicated for clients with constipation and large bowel disorders, as it maximized bulk in stools. The diet contains foods such as fresh fruits and vegetables, whole grain cereals and breads. Not allowed in the diet is white bread, pies, and cakes made with refined flour.

The nurse provides instructions to a client with a low potassium level about the foods that are high in potassium and tells the client to consume which foods? Select all that apply. 1. Peas 2. Raisins 3. Potatoes 4. Cantaloupe 5. Cauliflower 6. Strawberries

2. Raisins 3. Potatoes 4. Cantaloupe 6. Strawberries Common food sources of potassium include avocado, bananas, cantaloupe, carrots, fish, mushrooms, oranges, potatoes, pork, beef, veal, raisins, spinach, strawberries, and tomatoes. Peas and cauliflower are high in magnesium.

A client is diagnosed with a peptic ulcer. Which diet teaching does the nurse give? 1. Avoid all milk and dairy products 2. Eat 6 small meals a day plus a bedtime snack 3. Avoid alcohol and foods that cause distress 4. Eat only carbohydrate foods and not fats

3. Avoid alcohol and foods that cause distress Alcohol may slow the healing process and so should be avoided. Any food that causes pain or distress should be avoided. However, there is no special diet for peptic ulcers.

The nurse is planning to teach a client with malabsorption syndrome about the necessity of following a low-fat diet. The nurse develops a list of high-fat foods to avoid and should include which food items on the list? Select all that apply. 1. Oranges 2. Broccoli 3. Margarine 4. Cream cheese 5. Luncheon meats 6. Broiled haddock

3. Margarine 4. Cream cheese 5. Luncheon meats Fruits and vegetables tend to be lower in fat because they do not come from animal sources. Broiled haddock is also naturally lower in fat. Margarine, cream cheese, and luncheon meats are high-fat foods.

The nurse is instructing a client with hypertension on the importance of choosing foods low in sodium. The nurse should teach the client to limit intake of which food? 1. Apples 2. Bananas 3. Smoked salami 4. Steamed vegetables

3. Smoked salami Smoked foods are high in sodium, which is noted in the correct option. The remaining options are fruits and vegetables, which are low in sodium.

The nurse teaches a client which principle about water soluble vitamins? 1. "Large quantities must be ingested daily." 2. "Eating whole grain foods will provide all water soluble vitamins." 3. "A diet rich in raw vegetables is necessary to obtain water soluble vitamins." 4. "These vitamins must be taken in every day."

4. "These vitamins must be taken in every day." Water soluble vitamins are not stored in the body. So adequate amounts must be ingested daily.

A client identifies as a strict observant Jew. The nurse knows this client will refuse to eat which menu? 1. Chicken wings, baked potatoes, peas, angel food cake 2. Cod fish, white rice, broccoli, pears 3. Lamb with mint sauce, boiled sweet potatoes, Brussel sprouts, mixed fruit cup 4. Hamburger with bun, mashed potatoes, green beans, butterscotch pudding

4. Hamburger with bun, mashed potatoes, green beans, butterscotch pudding Meat and milk products are not consumed at the same meal. Potatoes are usually mashed with milk. Pudding is a milk product. They are also not cooked in the same utensils.

A client is diagnosed with anemia. Which client statement tells the nurse the client understands the appropriate diet? 1. "I will add more red meat and dried fruit to my diet." 2. "I can add bacon in the morning with my eggs." 3. "I will eat 6 smaller meals each day." 4. "I can stop eating so many dried beans now."

1. "I will add more red meat and dried fruit to my diet." Muscle meat, liver, dried fruit, fortified cereals, legumes and beans are all good sources of iron. Adding more lean red meat and dried fruit will increase the iron intake.

An older client tells the nurse, "I am as active as I used to be and I eat the same foods. Why am I gaining weight?" Which response is best? 1. "Are you sure you are getting the same amount of exercise? You need to run more." 2. "As you get older, your metabolism slows down and your food needs are reduced." 3. "Have you started eating in restaurants more often? Sometimes that is the problem." 4. "As you age, your body needs more carbohydrates to repair damaged cells."

2. "As you get older, your metabolism slows down and your food needs are reduced." Metabolism slows as a person ages. This means that fewer calories are needed to maintain the same body weight. Older clients should reduce the number of calories per day to maintain the same weight.

A client asks the nurse for more information about nutrition. Which response by the nurse is correct? Select all that apply. 1. The number of calories taken in determines the person's weight 2. Basic nutritional components are carbohydrates, fats, and proteins 3. Carbohydrates contain more kilocalories per gram than proteins and fats 4. Proteins are made up of nitrogen containing amino acids 5. Fats do not contain any nutrients and can be eliminated from the diet 6. A person's nutritional needs change very little after reaching adulthood

2. Basic nutritional components are carbohydrates, fats, and proteins 4. Proteins are made up of nitrogen containing amino acids The basic components of nutrition are carbohydrates, proteins, and fats. Additionally, vitamins, minerals, and water, as well as other substances, are identified. Amino acids are the "building blocks" of the body and are required for life. They contain nitrogen.

A client is diagnosed with inflammatory bowel disease. The client has lost weight and becomes malnourished. Which nursing action is most helpful for this client? 1. Teach the client about a low fiber diet 2. Request dietary supplements be prescribed 3. Help the client use a food diary 4. Teach the client how to manage a high calorie diet

3. Help the client use a food diary A food diary helps determine if there are foods that trigger IBD. An accurate food diary helps the client manage the disease.

The nurse teaches clients about digestion. Which statement is correct? 1. "Nutrients are absorbed directly from the stomach." 2. "The purpose of the large intestine is to move waste from the body." 3. "The majority of enzymes are secreted into the stomach." 4. "Most of digestion and absorption occurs in the small intestine."

4. "Most of digestion and absorption occurs in the small intestine." Most of the digestion occurs in the small intestines where enzymes are present. Absorption also occurs in the small intestine where nutrients are present after breakdown by enzymes.

The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the disorder, the nurse teaches the client about foods that are high in thiamine. The nurse determines that the client has the best understanding of the dietary measures to follow if the client states an intention to increase the intake of which food? 1. Milk 2. Chicken 3. Broccoli 4. Legumes

4. Legumes The client with cirrhosis needs to consume foods high in thiamine. Thiamine is present in a variety of foods of plant and animal origin. Legumes are especially rich in this vitamin. Other good food sources include nuts, whole-grain cereals, and pork. Milk contains vitamins A, D, and B2. Poultry contains niacin. Broccoli contains vitamins C, E, and K and folic acid.

A client takes furosemide. The client says, "I know I should eat more bananas, but what else should I eat to get more potassium?" Which response by the nurse is best? 1. "Oranges, apricots, cantaloupe, raisins, and dates." 2. "Carrots, pears, apples, watermelon, and onions." 3. "Cabbage, brussel sprouts, cauliflower, celery, and peas." 4. "Chicken, turkey, shrimp, pork, hamburger."

1. "Oranges, apricots, cantaloupe, raisins, and dates." These foods are considered high in potassium. Additional foods are cantaloupe, apricots, kiwifruit, orange, banana, raisins, plantains, prunes, tomato juice, apple juice, orange juice, sweet potato, baked potato, dried peas, dried beans, artichokes, avocado, spinach, asparagus, fish, lamb, beef, clams, and yogurt.

The nurse teaches a client about a low fat, low sodium diet. Which statement contains correct information? Select all that apply. 1. "You can have all the raw vegetables you want." 2. "Limit the amount of fruit you eat to once a day." 3. "Changing to turkey bacon will allow you to eat bacon." 4. "Limit the amount of lean meats and remove visible fat." 5. "All low fat foods may be eaten in unlimited quantities." 6. "Processes lunchmeat contains fat and sodium."

1. "You can have all the raw vegetables you want." 4. "Limit the amount of lean meats and remove visible fat." 6. "Processes lunchmeat contains fat and sodium." Raw vegetables have no fat and only small amounts of sodium. While some animal protein should be consumed, the amount should be limited to lean meats with all visible fat removed. Processed foods contain high levels of sodium. This includes lunch meat, sausage, and other processed meats.

A client is severely burned. Which principle does the nurse use to plan the nutrition for this client? 1. High levels of protein and carbohydrate with moderate amounts of fat are needed 2. Water soluble vitamins contribute to fluid loss and should be given in moderation 3. Fat soluble vitamins do not help with the wound healing process and should be limited 4. Carbohydrates are required to heal burn wounds and large amounts should be given

1. High levels of protein and carbohydrate with moderate amounts of fat are needed Protein is needed for rebuilding tissues and carbohydrates are needed for energy. Fats are required as part of the rebuilding process. The diet should also focus on vitamins (especially A, C, E) and minerals (including zinc).

The nurse knows a client who identifies as practicing Mormonism (Church of Jesus Christ of Latter-Day Saints) will refuse which beverage? Select all that apply. 1. Herbal teas 2. Coffee 3. Milk 4. Wine 5. Fruit juice

2. Coffee 4. Wine Coffee contains caffeine which is not allowed. Wine contains alcohol which is prohibited. Followers of the Mormon faith do not partake of alcohol, caffeine, or other stimulant beverages.

Food safety is important to prevent food-borne illnesses. The nurse teaches clients which most important safety technique? 1. Special food storage containers to use for leftover food 2. Handwashing before, during, and after food preparation 3. Keep all foods at temperature below 40 F 4. Leftover foods must be stored properly within 3 hours of a meal

2. Handwashing before, during, and after food preparation Proper handwashing before, during, and after food handling and preparation is the most important method to prevent foodborne illnesses.

A client has difficulty chewing following a stroke. Which diet does the nurse request for the client? 1. Full liquid 2. Mechanical soft 3. Postoperative 4. Soft

2. Mechanical soft Food on a mechanical soft diet are pureed, finely chopped, or ground. The purpose is to help the client easily chew the foods for swallowing. A soft diet may be helpful, but some foods on that diet may be difficult for this client to chew unless ground or chopped finely.

A client is recovering from abdominal surgery and has a large abdominal wound. The nurse should encourage the client to eat which food item that is naturally high in vitamin C to promote wound healing? 1. Milk 2. Oranges 3. Bananas 4. Chicken

2. Oranges Citrus fruits and juices are especially high in vitamin C. Bananas are high in potassium. Meats and dairy products are two food groups that are high in the B vitamins.

A client is prescribed a clear liquid diet and is progressed to a full liquid diet. Which food does the nurse allow the client to add to the menu? Select all that apply. 1. Flavored gelatin 2. Tomato soup, strained 3. Ice cream 4. Coffee with cream and sugar 5. Cream of rice cereal 6. Applesauce

2. Tomato soup, strained 3. Ice cream 4. Coffee with cream and sugar 5. Cream of rice cereal The full liquid diet contains all clear liquids plus smooth textured diary products (yogurt and ice cream), refined cooked cereals, vegetable and fruit juices, and pureed vegetables. Strained, smooth tomato soup is allowed. Milk products such as ice cream, plain yogurt, pudding, and custards are allowed. Cream is allowed to be added to the coffee and sugar on the clear liquid diet. Smooth creamed cereals are allowed.

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? 1. Vitamin A 2. Vitamin B12 3. Vitamin C 4. Vitamin E

2. Vitamin B12 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.

A client is told to increase fat soluble vitamins in the diet. Which information does the nurse teach the client? 1. "Oats, wheat, and rye will help increase the levels of vitamin E." 2. "Green leafy and yellow vegetables, and pineapples are good sources of vitamin K." 3. "Eat more eggs, whole milk, and salmon to increase vitamin D." 4. "Eat foods rich in vitamin A include soy beans, corn, and wheat germ."

3. "Eat more eggs, whole milk, and salmon to increase vitamin D." Egg yolks, milk with butterfat, salmon, and cod livers are excellent sources of vitamin D. Some orange juice is fortified with vitamin D.

The nurse identifies which client as having the lowest need for calories per kilogram of body weight? 1. Toddler living at home with no siblings 2. School age child spending 6 hours a day at school 3. Adolescent active in sports and other extracurricular activities 4. Older adult who spends most of the day reading and writing

4. Older adult who spends most of the day reading and writing A sedentary older adult has a lower need for calories than at any other time in life. Metabolism slows as the person becomes older. Being sedentary also reduces the calorie needs.

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? 1. Tomato soup 2. Boiled shrimp 3. Instant oatmeal 4. Summer squash

4. Summer squash 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 client choses to eat a vegetarian diet. The nurse knows the client selects which menu? 1. Chef salad with oil and vinegar dressing, crackers, ice cream and strawberries 2. Toasted cheese sandwich, tomato soup, applesauce, cookies 3. Three egg omelet with tomatoes, peppers, onions, tofu bacon, toast with jelly, orange 4. Tofu burger on bun, plain baked potato, carrots, peaches

4. Tofu burger on bun, plain baked potato, carrots, peaches Tofu is a vegetable protein made to look like hamburger. Potatoes are vegetables and are eaten without butter or sour cream. Carrots are vegetables and peaches are fruit. These foods are all consumed on a vegetarian diet. This is the only menu the nurse knows for sure the client will eat.

A client diagnosed with Crohn disease is prescribed a low residue diet. Which food does the nurse recommend be included on this diet? Select all that apply. 1. Salad with raw vegetables 2. Cereal with fresh fruit 3. Snacks of dried fruit and nuts 4. Corn on the cob with butter 5. Navy bean soup with cornbread 6. White rice with poached fish

6. White rice with poached fish White rice has the hull and bran removed and produces little residue. Lean meats and fish contain little to no fibrous residue.

A client begins a low cholesterol diet. Which statement indicates to the nurse the best understanding of the diet? 1. "If I keep my fat intake low, I will limit my cholesterol intake." 2. "I should keep my dairy intake to a small amount in the morning and evening." 3. "I can keep my cholesterol intake low if I eat foods that have no animal protein." 4. "I will limit my foods to soups and salads to keep my cholesterol intake low."

3. "I can keep my cholesterol intake low if I eat foods that have no animal protein." Cholesterol comes from foods that contain animal protein. Therefore, the best way to keep cholesterol intake low is to avoid foods that have little to no animal protein.

A client who is recovering from surgery has been advanced from a clear liquid diet to a full liquid diet. The client is looking forward to the diet change because he has been "bored" with the clear liquid diet. The nurse should offer which full liquid item to the client? 1. Tea 2. Gelatin 3. Custard 4. Ice pop

3. Custard Full liquid food items include items such as plain ice cream, sherbet, breakfast drinks, milk, pudding, and custard, soups that are strained, refined cooked cereals, and strained vegetable juices. A clear liquid diet consists of foods that are relatively transparent. The food items in the incorrect options are clear liquids.

A client learns about a diabetic diet based on carbohydrate intake. The client is to have 45 g of carbohydrate at lunch. The client understands the teaching if which lunch menu is observed by the nurse? 1. Toasted cheese sandwich (2 slice bread), 1/2 cup applesauce, 1 cup creamed tomato soup, small pear 2. Broiled chicken breast, large baked potato, 1/2 cup corn, 3/4 cup strawberries 3. Hamburger patty, hamburger bun (2 halves), lettuce salad with no calorie dressing, small apple 4. Chef salad with no calorie dressing, 7 saltine crackers, small peach

3. Hamburger patty, hamburger bun (2 halves), lettuce salad with no calorie dressing, small apple For diabetes mellitus, meal planning should include meals with complex carbohydrates, low intake of fat, high intake of fiber, and some protein. Option 3 contains the least amount of carbohydrates.

A client is prescribed a low sodium diet. The client asks the nurse about eating at a restaurant. Which reply is best? 1. "You can eat what you want at a restaurant because they don't add salt to the foods." 2. "Select foods from the menu that you would fix for yourself at home." 3. "Ask the wait staff for the special low sodium menu and select foods from that." 4. "Select fresh, low sodium foods and ask that no salt be added during cooking."

4. "Select fresh, low sodium foods and ask that no salt be added during cooking." Fresh foods that are naturally low in sodium should be selected. Requesting no added salt will help keep the sodium level as low as possible.

The nurse is teaching a client who has iron deficiency anemia about foods she should include in the diet. The nurse determines that the client understands the dietary modifications if which items are selected from the menu? 1. Nuts and milk 2. Coffee and tea 3. Cooked rolled oats and fish 4. Oranges and dark green leafy vegetables

4. Oranges and dark green leafy vegetables Dark green leafy vegetables are a good source of iron, and oranges are a good source of vitamin C, which enhances iron absorption. All other options are not food sources that are high in iron and vitamin C.