Nutrition NCLEX Practice

The nurse instructs a client with renal failure 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, tomato juice 4) Cured pork, grits, strawberries, orange juice

1) Cream of wheat, blueberries, coffee. Rationale: Client with renal failure receiving hemodialysis should include controlled amounts of sodium, phosphorus, calcium, potassium and fluids.

A 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: 1) Pork 2) Milk 3) Chicken 4) Broccoli

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

A postoperative client has been placed on a clear liquid diet. The nurse provides 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, 2, 3 Clear liquid diet consists of foods that are relatively transparent to light and are clear and liquid at room and body temperature.

A client is recovering from abdominal surgery and has a large abdominal wound. A nurse encourages 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 Rationale: Citrus fruits and juices are especially high in vitamin C. Bananas are high in potassium. Meats and dairy products are high in the B vitamins.

The nurse is conducting a dietary assessment on a client who is on a vegan diet. The nurse provides dietary teaching focusing 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. Rationale: Vegans do not consume any animal products, vitamin B12 is found in animal products and would therefore most likely be lacking in a vegan diet. Vitamins A, C and E are found in fresh fruits and vegetables.

A 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 includes which of the following on the list? 1) Oranges 2) Broccoli 3) Cream cheese 4) Broiled haddock

3) Cream cheese. Rationale: duh

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 would offer which full liquid item to the client? 1) Tea 2) Gelatin 3) Custard 4) Popsicle

3) Custard Rationale: 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 nurse is instructing a client with hypertension on the importance of choosing foods low in sodium. The nurse should teach the client to limit which of the following foods? 1) Apples 2) Bananas 3) Smoked sausage 4) Steamed vegetables

3) Smoked Sausage Rationale: duh

The nurse is teaching a client who has iron deficiency anemia about foods she should include in her diet. The nurse determines that the client understands the dietary modifications if she selects which of the following from her 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. Rationale: Dark green leafy vegetables are a good source of iron, oranges are a good source of vitamin C, which enhances absorption.

A client with hypertension has been told to maintain a diet low in sodium. A nurse who is teaching this client about foods that are allowed includes 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 Rationale: Low sodium foods include fruits and vegetables, b/c they do not contain physiological saline. Highly processed or refined foods (1 & 3) are higher in sodium unless stated otherwise. Saltwater fish and shellfish are high in sodium.