Extra Credit HESI Module 7
1. Questions
1. 1.ID: 9477003586
The nurse is instructing a client with hypertension about foods that are low in
sodium.
... [Show More] Which menu selections by the client indicate to the nurse that the
client understands what has been taught? Select all that apply.
A. Spaghetti with fresh tomatoes Correct
B. Boiled lobster with baked potato
C. Grilled chicken with turnip greens Correct
D. Instant hot cereal with bacon
E. Tomato soup with a ham sandwich
Rationale: Foods that are lower in sodium include fruits and vegetables, which
do not contain physiologic saline. Fresh poultry and pastas are also low in
sodium. Highly processed and refined foods and luncheon meats are high in
sodium unless they are specifically labeled “low sodium.” Saltwater fish and
shellfish are higher in sodium.
Test-Taking Strategy: Focus on the subject, selecting low-sodium foods. Begin
to answer this question by eliminating boiled lobster with baked potato,
because saltwater fish and shellfish are high in sodium. Next eliminate the
options that contain processed foods and luncheon meats. Review: foods that
are high and low in sodium
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed.,
p. 141). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
2. 2.ID: 9477010158
A nurse has provided dietary instructions to a client with a new diagnosis of
gout. Which menu suggestions by the client indicate to the nurse that the
client needs additional instruction? Select all that apply.
A. Carrots
B. Tapioca
C. Scallops CorrectExtra Credit HESI Module 7
D. Broccoli
E. Chicken liver Correct
Rationale: Organ meats such as liver, as well as certain sea foods, including
scallops, sardines, and herring, should be omitted from the diet of the client
who with gout because of the high purine content. The foods identified in the
other options contain negligible amounts of purines and may be consumed
freely by the client with gout.
Test-Taking Strategy: Note the strategic words “needs additional instruction,”
which indicate a negative event query and the need to select foods that are
unacceptable for this client. Recalling foods that are high in purines will direct
you to the correct options. Review: dietary measures for the client with gout
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness,Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., pp. 1080, 1576). St. Louis: Mosby.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 442-443).
St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
3. 3.ID: 9477007734
A clear liquid diet has been prescribed for client who has just undergone
surgery. Which foods should the nurse offer to the client? Select all that apply.
A. Custard
B. Apple juice Correct
C. Orange juice
D. Chicken broth Correct
E. Orange gelatin Correct
F. Vanilla ice cream
Rationale: A clear liquid diet consists of foods, such as apple juice, chicken
broth, and gelatin, which are relatively transparent. Custard, orange juice, and
vanilla ice cream are components of a full liquid diet.
Test-Taking Strategy: Remembering that a clear liquid diet consists of foods
that are relatively transparent will direct you to the correct options. Review: the
foods allowed on clear liquid and full liquid diets
Level of Cognitive Ability: Applying
Client Needs: Physiological IntegrityExtra Credit HESI Module 7
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Caregiving, Nutrition
HESI Concepts: Caregiving, Health, Wellness, and Illness
Reference: Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
4. 4.ID: 9477011622
Triamterene has been prescribed for a client with a history of hypertension.
Which fruits should the nurse tell the client are acceptable to eat while taking
this medication? Select all that apply.
A. Prunes
B. Apples Correct
C. Peaches Correct
D. Avocados
E. Nectarines
F. Cranberries Correct
Rationale: Triamterene is a potassium-retaining diuretic, so the client should
avoid foods high in potassium. Fruits that are naturally high in potassium
include dried prunes, avocado, bananas, fresh oranges and mangoes,
nectarines, and papayas.
Test-Taking Strategy: Focus on the subject, fruits that are acceptable to eat.To
answer this question correctly, you need to recall that triamterene is a
potassium-retaining diuretic, then identify the low-potassium foods. This will
direct you to the correct options. Review: triamterene and food items high and
low in potassium.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Fluids and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluids and
Electrolytes
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug
handbook 2015. (pp. 1233-1235) St. Louis: Saunders.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 138). St.
Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
5. 5.ID: 9477000383Extra Credit HESI Module 7
Diverticulitis has been diagnosed in a client who has been experiencing
episodes of gastrointestinal cramping. The nurse should tell the client to
maintain which type of diet, during the asymptomatic period?
A. Low in fat
B. High in fiber Correct
C. Low in residue
D. High in carbohydrates
Rationale: When a client’s diverticulitis is asymptomatic, a soft high-fiber diet
containing fruits, vegetables, and whole grains is recommended. The client is
also instructed to consume a small amount of bran daily and to take bulkforming laxatives, if prescribed, to increase stool mass and softness. Increasing
fluid intake to 2500 to 3000 mL daily (unless contraindicated) is also important.
A low-fat diet may be healthy but is not specific to this disorder. A highcarbohydrate diet is not helpful for the client with this condition.
Test-Taking Strategy: Focus on the subject, the “asymptomatic period.”
Recalling the pathophysiology of this disorder and the effects of the diets
identified in the options will assist you in answering correctly. Review: dietary
treatment for diverticulitis
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., p. 995). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
6. 6.ID: 9477011688
A nurse is teaching a client with heart disease about a low-fat diet. Which foods
should the nurse tell the client are acceptable to eat? Select all that apply.
A. Avocados
B. Baked tuna Correct
C. Green olives
D. Baked potato Correct
E. Fresh cherries Correct
F. Cream cheeseExtra Credit HESI Module 7
Rationale: Fruits and vegetables tend to be lower in fat because they do not
come from animal sources, although olives, though technically a fruit, are high
in fat (as are avocados), and fish is also naturally lower in fat. Meats and dairy
products (e.g., cream cheese) are higher in fat, although modifications can be
made to these foods to reduce their fat content.
Test-Taking Strategy: Focus on the subject, low-fat foods. Recalling that dairy
products are high in fat will eliminate cream cheese. Remembering that some
fruits and vegetables are high in fat will help you eliminate green olives and
avocados. Review: foods high and low in fat
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., pp. 715-716). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
7. 7.ID: 9477003558
A client with atrial fibrillation has been placed on warfarin sodium. As part of the
instructions for the medication, which foods does the nurse tell the client are
acceptable to eat? Select all that apply.
A. Lettuce
B. Cherries Correct
C. Broccoli
D. Cabbage
E. Potatoes Correct
F. Spaghetti Correct
Rationale: Anticoagulant medications work by antagonizing the action of
vitamin K, which is needed for clotting. When a client is taking an
anticoagulant, foods high in vitamin K are often omitted from the diet. Vitamin K
is found in large amounts in green leafy vegetables such as lettuce, broccoli,
spinach, Brussels sprouts, cabbage, and turnip greens. Cherries, potatoes, and
spaghetti are foods that are low in vitamin K.
Test-Taking Strategy: Focus on the subject, dietary measures for the client on
warfarin sodium. Recall that when a client is taking an anticoagulant, foods
high in vitamin K are often omitted from the diet. Knowledge regarding theseExtra Credit HESI Module 7
food items will direct you to the correct options. Review: foods high and low in
vitamin K
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed.,
p. 105). St. Louis: Mosby.
Rosenjack Burchum, Rosenthal (2016) pp. 607, 622-623
Awarded 3.0 points out of 3.0 possible points.
8. 8.ID: 9477012954
A regular diet has been prescribed for a client with a leg fracture who has been
placed in skeletal traction. Which foods that will promote wound healing does
the nurse encourage the client to select from the hospital menu?
A. Spare ribs, rice, gelatin, tea
B. Pasta, garlic bread, ginger ale
C. Chicken breast, broccoli, strawberries, milk Correct
D. Peanut butter and jelly sandwich, chocolate cake, tea
Rationale: Protein and vitamin C are necessary for wound healing. Poultry and
milk are good sources of protein. Broccoli and strawberries are good sources of
vitamin C. Peanut butter is a source of niacin. Gelatin, jelly, tea, and ginger ale
have no nutritional value. Pasta, rice, and bread deliver complex
carbohydrates. Spare ribs may contain some protein but are high in fat.
Test-Taking Strategy: Focus on the subject, food items that promote wound
healing. Eliminate pasta, garlic bread, and ginger ale first because it contains
no fruits or vegetables. Review the food item presented in each option and
recall that protein and vitamin C are necessary for wound healing. This will
assist in answering correctly. Review: foods high in protein and vitamin C
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Client Education, Tissue Integrity
HESI Concepts: Teaching and Learning/Patient Education, Tissue Integrity
Reference: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., pp. 183-184). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.Extra Credit HESI Module 7
9. 9.ID: 9476999160
A client who experienced a stroke (brain attack) is experiencing residual
dysphagia. Which foods should the nurse remove from the client’s meal tray?
A. Peas Correct
B. Scrambled eggs
C. Cheese casserole
D. Mashed potatoes
Rationale: In general, flavorful, warm, or well-chilled foods with texture
stimulate the swallow reflex. Moist pastas, casseroles, egg dishes, and
potatoes are usually well tolerated. Raw vegetables, chunky vegetables such
as diced beets, stringy vegetables, and those with skin, such as corn and peas
are foods commonly excluded from the diet of a client with dysphagia.
Test-Taking Strategy: Focus on the subject, that the client has dysphagia.
Select the food that would be most difficult to swallow; this is the correct option.
Review dietary measures for a client with dysphagia.
Level of Cognitive Ability: Applying
Client Needs: Safe and Effective Care Environment
Integrated Process: Nursing Process/Implementation
Content Area: Adult Health/Neurological
Giddens Concepts: Intracranial Regulation, Safety
HESI Concepts: Intracranial Regulation, Safety
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed.,
pp. 354-355). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., pp. 769-770). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
10. 10.ID: 9477007710
A client recovering from acute kidney injury (AKI) is being discharged home.
The nurse determines that the client understands the therapeutic dietary
regimen when the client states that he will plan to eat foods that are low in
which substance?
A. Fats
B. Vitamins
C. Potassium Correct
D. Carbohydrates [Show Less]