Question 1

The nurse is caring for a client who is of the Islam religious group. Which food selection might this client want to avoid?

Accepted Answer

Answer reason: Many Muslims avoid pork and pork-derived products; gelatin in jello is commonly pork-based unless certified halal.

Question 2

The nurse is performing discharge diet teaching to a client with a stage 1 decubitus ulcer on the coccyx. Which diet selection by this client would indicate that the client has a clear understanding of the proper diet for healing of a decubitus ulcer?

Accepted Answer

Answer reason: Optimal healing of pressure ulcers requires high protein and vitamin C. The meal with baked chicken (protein) and broccoli/orange (vitamin C) best supports tissue repair.

Question 3

The nurse has performed nutritional teaching on a client with gout who is placed on a low-purine diet. Which selection by the client would indicate that teaching has been ineffective?

Accepted Answer

Answer reason: Spinach is relatively high in purines and should be limited in a low-purine diet for gout; cabbage, apples, and peach cobbler are low-purine choices.

Question 4

The nurse is caring for a client who is recovering from a fractured femur. Which diet selection would be best for this client?

Accepted Answer

Answer reason: Bone healing requires protein, calcium, and vitamin C. Option D provides lean protein (chicken), calcium (milk), and vitamin C (mandarin oranges), making it the most appropriate choice.

Question 5

A client with AIDS has impaired nutrition because of diarrhea. Which diet selection by the client would indicate a need for further teaching of foods that can worsen the diarrhea?

Accepted Answer

Answer reason: Raw vegetables are high in fiber and can aggravate diarrhea; baked chicken, broiled fish, and steamed rice are low-residue choices.

Question 6

The nurse is performing discharge teaching on a client with ulcerative colitis who has been placed on a low-residue diet. Which food would need to be eliminated from this client's diet?

Accepted Answer

Answer reason: A low-residue diet limits fiber; cruciferous vegetables like broccoli are high in residue and should be avoided. Refined noodles and tender meats are generally allowed.

Question 7

The nurse is assisting a client with diverticulitis to select appropriate foods. Which food should be avoided?

Accepted Answer

Answer reason: In acute diverticulitis, a low-residue diet is used and foods with small seeds are avoided because they can irritate or lodge in diverticula. Tomato and cucumber salad contains many seeds and roughage, so it should be avoided.

Question 8

What is the appropriate treatment plan for a child with no dehydration, normal eyes, moist mouth, tears present, drinks normally, not thirsty, and skin pinch goes back quickly?

Accepted Answer

Answer reason: Findings indicate no dehydration; WHO Plan A recommends home management with extra fluids and continued feeding. The best single choice capturing the plan is educating the mother to use home fluids. Options B and C are components but not the overarching plan.

Question 9

Which statement by the patient recovering from diverticulitis indicates a need for further education?

Accepted Answer

Answer reason: Post-diverticulitis recovery includes gradually increasing dietary fiber with adequate fluids; current evidence does not require avoidance of seeds or nuts. Spicy foods may be resumed as tolerated.

Question 10

Which statement by a client with dumping syndrome indicates the need for further teaching?

Accepted Answer

Answer reason: Management of dumping syndrome includes small frequent meals, fluids between meals, lying down after eating, and a diet high in protein with moderate-to-high fat and low carbohydrates. The statement advocating a low-fat diet is incorrect and indicates need for further teaching.

Question 11

Which method should the nurse use to most accurately assess the effectiveness of a weight loss program for an obese client?

Accepted Answer

Answer reason: Weight change over time is the direct, objective measure of weight-loss effectiveness. Intake/output reflects fluid balance; calorie calculation and serum proteins estimate intake/nutritional status but do not confirm actual weight loss.

Question 12

Which nursing intervention is best for preventing aspiration in a client with stroke and dysphagia?

Accepted Answer

Answer reason: Upright high Fowler's positioning reduces risk of aspiration during feeding. The other options increase risk: mixing liquids and solids, using thin liquids instead of thickened, and placing food on the affected side after stroke.

Question 13

What food choices would be best to help meet the dietary needs of a 50-year-old perimenopausal woman with a history of hypertension?

Accepted Answer

Answer reason: Perimenopausal clients benefit from calcium-rich, low-fat foods to protect bone health, and those with hypertension should avoid high-fat, high-sodium choices. Option B provides low-fat dairy and leafy greens, offering calcium and nutrients without fried or high-salt items.

Question 14

During a health education session, which statement made by a parent of a child with galactosemia indicates the need for further teaching?

Accepted Answer

Answer reason: Children with galactosemia must avoid galactose/lactose; milk products are eliminated, soy-based formula is appropriate, and label reading is essential. Assuming all fruit juices are safe reflects misunderstanding because some fruit products may contain galactose or added lactose and are not automatically safe.

Question 15

Which of the following is NOT included in the nursing care of a patient with dengue fever?

Accepted Answer

Answer reason: Nursing care for dengue focuses on symptomatic relief and hydration (e.g., cold sponging, maintaining fluids/electrolytes). There is no recommendation to avoid vitamin D–rich foods; thus option D is not part of standard care.

Question 16

What is the key dietary advice given for patients with esophageal reflux disease?

Accepted Answer

Answer reason: GERD management includes avoiding substances that relax the lower esophageal sphincter or increase acid/bloating, such as caffeine, alcohol/beer, tobacco, milk for some patients, and carbonated beverages.

Question 17

Which nursing action provides the best data for monitoring a patient's therapeutic response to sodium restriction?

Accepted Answer

Answer reason: Daily weight is the most sensitive indicator of fluid balance and thus the best measure of response to sodium restriction, which reduces water retention.

Question 18

The nurse is caring for a client receiving continuous enteral nutrition via a gastrostomy tube. What is the best method for checking the placement of the tube?

Accepted Answer

Answer reason: PH testing of gastric aspirate (

Question 19

A 75-year-old patient who is 5 feet 7 inches tall and weighs 170 pounds is admitted with dehydration. A nursing diagnosis of Risk for Impaired Skin Integrity is identified for this patient. Which factor places the client at Risk for Impaired Skin Integrity?

Accepted Answer

Answer reason: Dehydration leads to dry, fragile skin with poor turgor, increasing susceptibility to breakdown. A pressure ulcer reflects an existing problem, while friction is not described in the scenario; age is a risk but dehydration is the most direct factor noted for this patient.

Question 20

Among the following foods, which has the highest amount of potassium per serving?

Accepted Answer

Answer reason: Avocado provides the most potassium per typical serving (about 975 mg per whole avocado), exceeding amounts in banana, cantaloupe, and raisins.

Question 21

In a 3 year child, which of the following is the best complimentary feed that can be given to this child?

Accepted Answer

Answer reason: A 3-year-old can eat family foods; the best complementary feed is energy- and protein-rich balanced food like dal with rice. The other options provide limited nutrients or energy alone.

Question 22

A child is on CPAP and is hemodynamically stable. Which of the following is the best method of feeding the child?

Accepted Answer

Answer reason: On CPAP, oral feeding increases aspiration risk and infants often cannot coordinate suck–swallow–breathe. Since the child is hemodynamically stable, enteral nutrition via a tube is preferred; thus nasogastric feeding is the best option among those listed.

Question 23

A client is receiving continuous tube feeding. What is the most appropriate nursing action to prevent aspiration during tube feeding?

Accepted Answer

Answer reason: Elevating the head of bed 30–45 degrees during enteral feeding reduces reflux and aspiration risk. Rapid infusion and bolus feedings increase aspiration risk, and administering medications with the feeding is not an aspiration-prevention measure.

Question 24

A client is diagnosed with acute renal failure. What dietary restriction is important for the nurse to emphasize?

Accepted Answer

Answer reason: In acute renal failure the kidneys cannot excrete nitrogenous wastes; limiting protein intake reduces urea production and azotemia. Sodium, fat, and carbohydrate restrictions are less central.

Question 25

A client is admitted with acute pancreatitis. What dietary intervention is appropriate for managing acute pancreatitis?

Accepted Answer

Answer reason: In acute pancreatitis the goal is to minimize pancreatic stimulation; after NPO the diet is advanced to small, frequent low-fat meals. High fiber, high protein, or low carbohydrate are not primary recommendations.

Question 26

A client is admitted with chronic kidney disease. What dietary restriction is important for the nurse to emphasize for this client?

Accepted Answer

Answer reason: CKD patients require protein restriction to reduce nitrogenous waste and uremic toxins. The other options suggest high sodium, potassium, or phosphorus intake, which would be contraindicated.

Question 27

Which statement by a client with gastroesophageal reflux disease (GERD) indicates adequate understanding?

Accepted Answer

Answer reason: Sitting upright after meals reduces reflux by using gravity; the other statements promote GERD symptoms (late meals, large meals, lying flat).

Question 28

What dietary recommendation should a nurse provide to a patient experiencing GERD symptoms?

Accepted Answer

Answer reason: Acidic foods like tomato products aggravate GERD, while caffeine, chocolate, and spicy foods can also worsen reflux. Advising limitation of tomato-based products is appropriate.

Question 29

Which nursing action prevents complications while giving NG feeding?

Accepted Answer

Answer reason: High Fowler’s positioning during NG feeding reduces aspiration risk. Do not arbitrarily advance the tube; flushing with air is not recommended; the air vent on a Salem sump should remain open, not plugged.

Question 30

Which gift is best for a nurse to recommend for an adult grandparent with Parkinson disease?

Accepted Answer

Answer reason: Parkinson disease causes bradykinesia and tremors, making meals take longer and food cool quickly. A warming tray keeps food warm to promote adequate intake and comfort. The other options do not specifically address Parkinson-related needs.

Question 31

Which food selection should the nurse serve to a client with glomerulonephritis and azotemia?

Accepted Answer

Answer reason: In azotemia from glomerulonephritis the diet should be low in protein and potassium. Apples and cucumbers are low‑potassium, low‑protein foods. Dried peaches/apricots are high in potassium; bran muffin and eggs add potassium/phosphorus and protein; bread and rice provide more protein/phosphorus than fruit/vegetables.

Question 32

Which assessment finding raises concern for a child with sickle cell anemia?

Accepted Answer

Answer reason: Frequent soda intake (often caffeinated) increases dehydration risk, which can precipitate vaso-occlusive crises in sickle cell disease. The other findings are generally acceptable: moderate sports participation, normal sleep, and occasional ibuprofen use.

Question 33

What is the best gift to recommend for a grandparent with Parkinson disease?

Accepted Answer

Answer reason: Parkinson disease causes bradykinesia and slow eating; a warming tray keeps food warm and palatable, supporting nutrition. The other options don’t address PD-related needs.

Question 34

Which nursing diagnosis is the highest priority for a client with gastrointestinal reflux disease?

Accepted Answer

Answer reason: Gastroesophageal reflux disease (GERD) leads to regurgitation of acidic gastric contents into the esophagus, causing irritation, discomfort, and avoidance of certain foods. As a result, clients may experience inadequate nutrient intake or weight loss, making “Imbalanced nutrition: less than body requirements” the highest priority. While pain and tissue integrity are relevant, maintaining proper nutrition is essential for healing and preventing further complications.

Question 35

What type of fluid should be offered to a child with leukemia experiencing nausea?

Accepted Answer

Answer reason: Cold clear liquids are typically better tolerated during nausea because they minimize strong odors and are easier to keep down, helping maintain hydration. Warm liquids and dietary restrictions listed are not appropriate choices for relieving nausea.

Question 36

Which intervention is most appropriate for a client who has stomatitis?

Accepted Answer

Answer reason: Stomatitis involves inflamed, painful oral mucosa. The priority is to minimize irritation and pain while maintaining nutrition; soft, bland foods are least irritating. Hot beverages, alcohol-containing mouthwash, and potentially abrasive/electric toothbrushes can worsen irritation.

Question 37

A 72 year-old client is admitted for possible dehydration. The nurse knows that older adults are particularly at risk for dehydration because they have?

Accepted Answer

Answer reason: Older adults often have a diminished thirst mechanism, leading to reduced fluid intake and higher dehydration risk. The other options do not explain the typical age-related risk.

Question 38

The nurse is caring for a client with a venous stasis ulcer. Which nursing intervention would be MOST effective in promoting healing?

Accepted Answer

Answer reason: Adequate nutrition, especially sufficient calories and protein, is essential for tissue repair and wound healing; without it, other interventions are less effective.

Question 39

A 14 month-old had cleft palate surgical repair several days ago. The parents ask the nurse about feedings after discharge. Which of the following lunches is the BEST example of an appropriate meal?

Accepted Answer

Answer reason: Post–cleft palate repair diet should be soft/blenderized to avoid trauma to the surgical site; avoid hard, crunchy, or particulate foods. Option B provides only soft foods.

Question 40

The nurse is providing dietary instructions to the mother of an 8-year-old child diagnosed with celiac disease. Which of the following foods, if selected by the mother, would indicate her understanding of the dietary instructions?

Accepted Answer

Answer reason: Celiac disease requires a gluten-free diet; wheat products must be avoided. A cheese omelet is gluten-free, whereas the other options contain wheat/gluten.

Question 41

The nurse is assisting an older adult client with dysphagia during meals. Which intervention is the highest priority to promote safe oral intake?

Accepted Answer

Answer reason: High-Fowler’s positioning reduces the risk of aspiration by improving airway protection during swallowing. Thin liquids increase aspiration risk, and unsupervised feeding is unsafe for dysphagia.

Question 42

A client with dehydration secondary to persistent vomiting is prescribed oral rehydration therapy (ORT). Which finding indicates that ORT has been effective?

Accepted Answer

Answer reason: Adequate urine output is a direct indicator of improved hydration status and perfusion. Persistent dry mucosa or prolonged capillary refill indicates ongoing dehydration.

Question 43

A client with heart failure is on a sodium-restricted diet. What food item should the nurse instruct the client to avoid?

Accepted Answer

Answer reason: Canned soups are typically high in sodium, which should be avoided on a sodium-restricted diet. Fresh fruits, whole-grain bread, and lean meat are generally lower in sodium.

Question 44

A client is admitted with a suspected peptic ulcer. What dietary intervention is appropriate for managing peptic ulcers?

Accepted Answer

Answer reason: For peptic ulcer disease, advise balanced regular meals with adequate protein for healing while avoiding irritants such as caffeine and spicy foods; high fiber is not specifically indicated.

Question 45

A client is diagnosed with pernicious anemia. What dietary supplement is essential for managing this condition?

Accepted Answer

Answer reason: Pernicious anemia results from impaired absorption of vitamin B12 due to lack of intrinsic factor; management requires lifelong vitamin B12 replacement, not iron, folate, or vitamin C.

Question 46

What is another name for tube feeding through the mouth?

Accepted Answer

Answer reason: Tube feeding inserted via the mouth into the stomach is termed orogastric feeding. Other options are incorrect or nonstandard terms.

Question 47

What is the appropriate position for a patient receiving continuous feeding?

Accepted Answer

Answer reason: For continuous enteral feeding the head of bed should be elevated to reduce aspiration risk; Reverse Trendelenburg provides elevation when the patient cannot be flexed at the hips and is the safest single choice listed.

Question 48

Oral Rehydration Therapy is recommended for which condition?

Accepted Answer

Answer reason: Oral rehydration therapy is specifically indicated for acute watery diarrhea to replace fluid and electrolyte losses, as in cholera; the other conditions do not typically require ORT.

Question 49

A patient with bowlegs and a calcium level of 7.5 mg/100 ml should be instructed to add which of the following foods to their diet?

Accepted Answer

Answer reason: Bowlegs with hypocalcemia suggests vitamin D deficiency (rickets). Egg yolks are a dietary source of vitamin D, which promotes calcium absorption and helps correct low calcium.

Question 50

What should nursing staff encourage a client with osteoporosis to increase in their diet?

Accepted Answer

Answer reason: Clients with osteoporosis need increased calcium and vitamin D. Turnip greens are calcium-rich leafy greens; the other options do not support bone health (soft drinks may worsen calcium loss).

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