NCLEX-PN: Nutritional Components of Care questions

A client is having problems with blood clotting. Which food item would the nurse encourage the client to eat? A. Legumes B. Citrus fruits C. Vegetable Oils D. Green, leafy vegetables

Green leafy vegetables are high in vitamin K, which acts as a catalyst for facilitating blood-clotting factors The answer is D. Green leafy vegetables

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? A. "This diet will help lower my blood pressure" B. "Fresh foods such as fruits and vegetables are high in sodium." C. "This diet is not a replacement for my antihypertensive medications." D. "The reasons I need to lower my salt intake is to reduce fluid retention

Fresh foods such as fruits and vegetables are low in sodium The answer is B: fresh foods such as fruits and vegetables are high in sodium

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: A. Apples B Cheese C. Oranges D. Skim milk

Fruits, vegetables, and skim milk contain minimal amounts of fat. Cheese is high in fat The answer is B: Cheese

A client has acute diverticulitis. Which principle should the nurse keep in mind while planning care for this client? A. Avoid high-fiber foods B. Use a fluid-restricted diet. C. Increase seed and nut intake D. Increaseraw fruits and vegetables

Diet therapy for acute diverticulitis involves allowing the bowel to rest by avoiding high fiber foods. Fluids are encouraged rather than restricted. Seed and nuts are to be avoided. The answer is A. Avoid high-fiber foods

A client is a lacto vegetarian. Which food item would the nurse remove from the tray? A. Eggs B. Milk C. Cheese D. Broccoli

Eggs are not consumed by lacto vegetarians. Other dairy and plant products are eaten by lacto vegetarians. The answer is A: Eggs

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? A. Milk B. Tomatoes C. Citrus fruits D. Green, leafy vegetables

Food sources of riboflavin include milk, lean meats, fish, and grains. Tomatoes and citrus fruits are high in vitamin C. Green leafy vegetables are high in folic acid. The answer is A: milk

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? A. Veal, potatoes, gelatin, and orange juice B. Chicken breast, broccoli, strawberries, and milk C. Peanut butter and jelly sandwich, cantaloupe, and tea D. Spaghetti with tomato sauce, garlic bread, and ginger ale

Protein and vitamin C are necessary for wound healing. The answer is A: chicken breast, broccoli, strawberries, and milk

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? A. Baked turkey B. Tomato soup C. Boiled shrimp D. Chicken gumbo

Soup contains approx. 900 mg of sodium per cup; fresh shellfish 50 mg per ounce; The answer is A: Baked turkey

A clear liquid diet has been prescribed for a client with gastroenteritis. Which item would be the most appropriate to offer to the client? A. Soft custard B. Orange juice C. Fat-free broth D. Strained soup

a clear liquid diet consists of foods that are relatively transparent. The food items in options A, B, and D would be included in a full liquid diet The answer is C: fat free broth

A nurse is providing dietary instructions to a client with gout. The nurse tells the client to avoid which food item? A. Scallops B. Chocolate C. Corn bread D. Macaroni products

scallops should be omitted from the diet of a client who has gout because of the high purine content. The answer is A: scallops