NURS 230 Nutrition Exam 1 with Proctored Questions and Answers- College of Mount Saint Vincent
Proctored Exam Questions Definitely On it!
1. A nurse is
... [Show More] educating a client who is at 10 weeks’ gestation and reports frequent nausea
and vomiting. Which of the following statements should the nurse include in the
teaching?
“you should eat dry foods that are high in carbohydrates when you wake up.”
2. A nurse is teaching a group of clients about risk factors for developing diabetes
mellitus. The nurse should include which of the following as a factor for diabetes?
Elevated HDL Level
Abdominal Obesity
History of hypertension
History of hyperthyroidism
3. A nurse is reviewing the lab reports of a client who is undergoing nutritional screening
due to a risk for chronic kidney disease. The nurse should identify that which of the
following results indicates a need for further assessment?
Hematocrit 45%
Serum creatinine 3.5 mg/dL
Sodium 140 mEQ/L
Blood urea nitrogen 18 mg/dL
4. A nurse is planning nutritional care for a group of clients. The nurse should
recommend a high-protein commercially prepared liquid nutritional supplement for
which of the following clients?
A client who has dumping syndrome
A client who has cholelithiasis and a BMI of 31
A client who has chronic kidney disease
A client who has burns over 21% of total body surface area
5. A nurse in a pediatric clinic is talking with a parent of a toddler who states that her
child will not sit at the table to eat with the family. She asks the nurse for
recommendations for “finger foods” for her child. Which of the following foods should
the nurse suggest?
Slices of ripe banana
6. A nurse is reviewing the lab findings of a client who has Clostridium Difficile. Which of
the following findings, that the client is experiencing fluid volume deficit?
Potassium 3.5 mEq/L
Sodium 145 mEq/L
Hct 53%
HbA1c 5%
- Course Hero SHITTT -
Question 1: A nurse Is providing dietary teaching about prevention of neural tube defects in
the fetus to a client who is pregnant. Which of the following nutrients should the nurse
recommend?
● Calcium
● Folate
● Vitamin B12
● Magnesium
Question 2: A nurse is caring for a client who had a stroke and has manifestations of
dysphagia. Which of the following interventions should the nurse take?
● Tilt the clients head backward to facilitate swallowing.
● Use liquids to clear food from the client's mouth
● Add a thickening agent to liquids
● Place the client in a semi Fowler's position.
Question 3: A nurse is providing discharge teaching to an older adult client who lives alone.
Which of the following strategies should the nurse include to address the client's decreased
sense of taste and smell?
● Maintain consistent food textures at mealtimes.
● Use kosher salt in place of table salt.
● Label and date food in the refrigerator.
● Wait 1 hour after eating to consume fluids.
Question 4: A nurse is teaching a client who has a goiter appropriate food choices related to
dietary needs. Which of the following client statements indicates an understanding of the
teaching?
● 'I will eat more tuna"
● "I will eat more red meat"
● "I will eat bananas for a snack"
● "I would eat blueberries every morning"
Question 5: A nurse is reviewing the laboratory findings of a client who has Clostridium
difficile. Which of the following findings should indicate to the nurse that the client is
experiencing fluid volume deficit?
● Potassium 3.5 mEq/L
● HCT 53%
● Sodium 145 mEq/L
● HbA1c 5%
Question 6: A client in the oliguric phase of acute renal failure had a urinary output of 420 ml
during the preceding 24-hour period. How much fluid should the nurse plan to provide the
client over the next 24 hr?
● 2,550 ml
● 1,530 ml
● 920 ml → “fluids are restricted to the clients daily urine output PLUS 500 mL
during the oliguric phase.” (420) + (500)= 920
● 2,040 ml → this was the answer before
Question 7: A nurse is teaching a client ways to manage anorexia while receiving radiation
therapy. Which of the following instructions should the nurse include in the teaching?
● "Limit High-kilocalorie supplements to between meals."
● "Eat hot food rather than cold foods."
● "Avoid overeating during "good" days."
● "Consume nutrition-dense foods first."
Question 8: A nurse is teaching a client who is receiving bolus feeding through a
nasogastric tube about dumping syndrome. The nurse should instruct the client to report
which of the following manifestations?
● Constipation
● Bradycardia
● Drowsiness
● Dizziness
Question 9: A client is receiving a thiazide diuretic for treatment of hypertension. Which of
the following foods selected by the client reflects understanding of the nurses teaching
regarding this medication?
● Navy beans and ham
● Baked potato→ high in potassium
● Cheddar cheese
● Beef broth
Question 10: A nurse is teaching about nutrition to a client who has a new diagnosis of
chronic kidney disease. Which of the following recommendations should the nurse include
in the teaching?
● Limit calcium intake
● Increase potassium intake
● Limit protein intake
● Increase phosphorus intake
Question 11: A nurse is caring for a client who has stomatitis following radiation therapy.
Which of the following interventions is appropriate for the nurse to take?
● Discourage the use of a straw. → no textbook says “try using straws”
● Offer the client frozen bananas as a snack. “ include cold or room-temp foods in diet”
● Serve the client hot meals. → no book says “prepare foods that are cooked
until tender and soft”
● Avoid serving sauces or gravies. → textbook says “ ADD gravies, broth and a
variety of sauces to moistened prepared foods” *this was the old answer*
Question 12: A nurse is teaching the Guardians of a school-age child about nutrition. Which
of the following statements should the nurse make?
● You should have your child skip breakfast
● You should eat meals together most of the time
● You should provide your child with whole fat milk
● You should reward good behavior with food→ “NEVER use food as a reward”
Question 13: A nurse is assessing an older adult client who has dysphagia and is
experiencing dehydration. Which of the following findings should the nurse expect?
● Tachycardia -- correct
● Distended neck veins
● Decrease respiratory rate
● Hypertension
Question 14: A nurse is teaching a client who has a new prescription for tetracycline. Which
of the following nutritional considerations should the nurse include in the teaching?
● Increase vitamin C intake while taking this medication
● Avoid taking this medication with milk products
● Eliminate raw fruits and vegetables until 2 weeks after completing this medication
● Take a folic acid supplement while on this medication
Question 15: A nurse is planning care for a client who had a stroke and is having difficulty
eating. Which of the following interventions should the nurse include in the plan?
● Describe food locations as if the clients plate were a clock → visual deficits
● Encourage the client to chew on both sides of their mouth.
● Place the head of the clients bed to 30 degrees for meals.
● Provide the client with wide grip adaptive utensils. → this deff could be it!!!!
Question16: A nurse is caring for a client who has malnutrition. Which of the following
findings should the nurse report to the provider?
● BMI of 18.5 → normal
● Potassium 3.7 mEq/L → normal
● Phosphorus 3.5 mg/dL→ normal
● Albumin 2.5 g/dL - correct answer
Question 17: A nurse is assessing a client who is postoperative. Which of the following
findings places the client at risk for delayed wound healing?
● Decreased albumin level→ “protein deficiency increases the risk of complications
from severe trauma or critical illness (delayed wound healing) *straight from the book*
● Increase zinc level → this was the old answer
● Increase vitamin A level
● Decrease calcium level
Question 18: A nurse is selecting food items for a client who follows a lacto-vegetarian diet.
Which of the following foods should the nurse include in the meals?
● Eggs
● Shrimp
● Cheese
● Hamburger
Question 19: A nurse is caring for a client who has dysphagia. Which of the following
instructions should the nurse give to the client to decrease the risk of choking?
● Tilt your head forward while you eat- This is correct !
● Let food cool to room temperature before consuming
● Drink water with each bite of food →
● Obtain your vitamins in liquid form →
Question 20: A nurse is assisting a client who has a wound that is not healing. Which of the
following dietary supplements should the nurse recommend?
● Vitamin C *
● Potassium
● Vitamin D
● Calcium
Question 21: A nurse is teaching a client who is at 10 weeks of gestation about increasing
folate in her diet. Which of the following food choices should the nurse recommend as the
best source of folate?
● ½ cup cooked asparagus → “folate- liver, green leafy vegetables, legumes”
(textbook) & google says asparagus
● 1 small banana → this was the old answer
● ½ cup plain low-fat yogurt
● 1 medium Apple
* Question 22: A nurse is providing discharge teaching to a client who was in the
first trimester of pregnancy and has chronic nausea. Which of the following
statements by the client indicates an understanding of the teaching? * → dont
know this one!!
● I will include a high-fat food with each meal
● I will eat a high-carbohydrate diet → theres a similar question to this on the
first page of the doc and it says to “you should eat dry foods that are high in
carbohydrates when you wake up.”
● I will lie down for one hour after eating (I think it’s this one)
● I will drink 12 oz of water with breakfast
Question 23: A nurse is reviewing the laboratory findings of an older adult client. The nurse
should identify which of the following findings as an indication of malnutrition?
● RBC count 5 million/mm3
● Hemoglobin 16 G / DL → this was the old answer
● Prealbumin 10 mg / DL - correct answer
● WBC count 7,000 / mm3
Question 24: A nurse is teaching a client who has a new colostomy about nutrition. Which of
the following client statements indicates an understanding of the teaching?
● I would chew gum to decrease gas formation → chewing gum results in gas
formation so this isn't right
● I will eat a large evening meal
● I will try new foods one at a time = google says introduce new foods one at a time
● I will drink 4 to 6 cups of fluid per day→ textbook says “consume a diet that
is HIGH in fluids *at least 1.9-2.4 L per day) and soluble fiber so i dont think this
is right (old answer)
Question 25: A nurse is teaching a parent about appropriate snack choices for her 9 month
old infant. Which of the following food choices should the nurse recommend?
● Raw carrots
● Skim milk
● Unsalted popcorn
● Graham crackers
Question 26: A nurse is reviewing the laboratory findings of a client who has heart failure.
Which of the following findings indicates that the client is experiencing fluid volume excess?
*DONT KNO
● Creatinine 0.8 mg / DL→ normal value
● BUN 10 mg / DL → this is a normal value → this was the old answer
● Hgb 15 g/dL → normal → i think this is it -- i think so too its the only one on
the cusp…
● Sodium 140 mEq/L→ normal maybe??? All it’s saying on google for this is dietary
sodium should be restricted. So this could be it maybe.
Question 27: A nurse is planning a mechanical soft diet for a client who has difficulty
chewing. Which of the following foods should the nurse plan to include on the client's meal
tray?
● Peas
● Dried apricots
● Canned pears
● Cashews
Question 28: A nurse is assessing a client who is receiving Total parenteral Nutrition(TPN).
The nurse should identify which of the following findings as an adverse effect of TPN?
● Temperature 36.1C (97F) → normal
● Weight gain of 1.5 kg (3.3 lb) per day ~ metabolic complications including fluid overload
as be evidence by weight gain greater than 1kg/day
● Hemoglobin 16 g/dL → normal (old answer)
● Blood glucose 98 mg / DL → good
Question 29: A nurse is planning nutritional care for a group of clients. The nurse should
recommend a high protein, commercially prepared liquid nutritional supplement for which of
the following clients?
● A client who has chronic kidney disease → no limit protein
● A client who has dumping syndrome
● A client who has burns over 21% of total body surface area → this is correct
● A client who has cholelithiasis and a BMI of 31
High-protein foods include meat, fish, eggs, legumes, milk, yogurt, cheese,
and nut for a pt with burns yes!!
Question 30: A nurse is providing dietary teaching to a client about sources of protein. The
nurse should identify which of the following items as a complete protein?
● Legumes
● Salmon → animal sources
● Almonds
● Gelatin
Question 31: a nurse is developing a plan of care for a client who is receiving radiation
therapy and is experiencing nausea. Which of the following interventions should the nurse
include in the plan?
● Serve low carbohydrate meals (no they need high-carbohydrate,low-fat foods)
● Administer antiemetics on a schedule
● Ensure foods are served hot- (no they need foods cold)
● Provide a snack 30 minutes before treatments (no they shouldn’t eat prior to
chemotherapy or radiation)
Question 32: A nurse is providing breakfast for a client who has celiac disease. Which of the
following meal items should the nurse select? (celiac=no wheat, rye, barley)**
● Poached eggs with wheat bagel
● Rice cereal with sliced bananas
● Graham crackers with peanut butter
● Rye toast with herbal tea
Question 33: A nurse is assisting a client at mealtime who is at risk for aspiration following a
stroke. Which of the following actions should the nurse take?
● Instruct the client to tuck her chin when swallowing
● Encourage the client to rest 10 min before meal time → this is for
dysphasia
● Place the client in a semi Fowler's position to eat
● Tell the client to lie down after eating a meal
Question 34: a nurse is caring for a client who has dysphagia and requires a level 2
dysphagia diet. Which of the following foods should the nurse provide for the client?
● Dried cranberries
● Canned corn
● Pineapple chunks- On google it says to avoid canned pineapple.
● Cottage cheese
Question 35: A nurse is teaching a client about foods high in vitamin A. Which of the
following food choices by the client indicates an understanding of the teaching?
● Baked sweet potato
● Egg white omelet → egg yolks not egg whites
● Cauliflower
● Brown rice
Question 36: A nurse is providing teaching to a client about high fiber foods. Which of the
following foods should the nurse include as containing the highest amount of fiber?
● 1/2 cup cooked broccoli
● 1/2 cup Corn Flakes with skim milk
● 1 medium apple with the peel
● 1 slice whole wheat bread
Question 37: A nurse is assisting in the selection of food for a client who has hypokalemia.
Which of the following foods should the nurse select that contains the greatest amount of
potassium?
● 1 oz of cheddar cheese
● 1 cup of brown rice
● one medium raw tomato
● one small baked potato → from textbook: major K+ sources are: oranges, dried
fruits, tomatoes, avocados, dried pears, meats, broccoli, bananas, even google
said it has more mg then tomato.
Question 38: A nurse is planning care for a client who is pregnant and plans to breastfeed
her newborn. Which of the following information should the nurse include in the plan of
care?
● The newborn should receive 1 oz of glucose water after the first breastfeeding session
● The newborn should breastfeed every 4 hr during the day
● The newborn should have bursts of six sucks and swallows during feeding
● The newborn should breastfeed immediately following birth
Question 39: A nurse is developing a plan of care for a client who is recovering from a
stroke and is experiencing dysphagia and right-sided weakness. Which of the following
interventions should the nurse include in the plan of care?
● Provide a non skid placemat for the client at meals-non skid because utensils
should be wide like in the question above! And google said non skid can be useful for
people with stroke!
● Instruct the client to chew food on the right side of their mouth- definitely not this.
● Provide narrow(they need wide) grip utensils during meals →
● Instruct the client to tilt their head back when swallowing→ no needs to be
forward
Question 40: A nurse is teaching a client who is 24 hr postpartum about breastfeeding.
Which of the following client statements indicates an understanding of the teaching?
● "I will offer my baby water between feedings."
● "I will store my breastmilk in the refrigerator for up to 48 hours."
● "I will nurse my baby once every 4 hours."
● "I will alternate the first breast that I offer my baby with each feeding."
Question 41: A nurse in a provider's office is reviewing the laboratory values of a client who
reports a poor appetite. Which of the following values should the nurse report to the
provider?
● Serum creatinine 0.9 mg / DL
● HDL 60 mg / DL
● HgB 10g / DL
● Fasting blood glucose 90 mg/dL→ normal
Question 42: A nurse is teaching a group of nurses about the dietary practices to consider
when planning care for clients who follow a Kosher diet. Which of the following dietary
practices should the nurse include in the teaching?
● The client uses their right hand when eating food.
● The client can eat meat and non-dairy margarine together
● The client replaces salt with soy sauce.
● The client's primary vegetables are squash and corn.
Question 43: A nurse is using the Braden scale to assess a client's risk for pressure injury.
Which of the following findings should the nurse identify as the greatest risk for developing a
pressure injury?
● Constantly moist skin - correct answer
● Intermittent paresthesia of the lower extremities
● Limited mobility with independent position changes
● Continuous enteral nutrition
Question 44: A nurse is teaching about managing hypoglycemia with carbohydrates to a
client who has diabetes mellitus. Which of the following foods should the nurse include in
the teaching as containing the most carbohydrate?
● 1 tsp honey
● 4 oz fruit juice- this is correct
● 1 glucose tablet
● 4 pieces hard candy
Question 45: A nurse is teaching a group of parents about appropriate food choices for
toddlers. Which of the following choices by the parents demonstrates understanding of the
teaching?
● Caramel popcorn
● Hot dog cut in fourths
● Cooked spaghetti with sauce
● Steak cut into small pieces→ prevent choking
Question 46: A nurse is assessing a client who is receiving Total Parenteral Nutrition(TPN).
The nurse should recognize which of the following is a metabolic complication associated
with an infusion of TPN?
● Endocarditis
● Sepsis - correct answer
● Azotemia
● Thrombosis
Question 47: A nurse is providing teaching to a group of clients about retaining nutrients
when preparing fruits and vegetables. Which of the following client statements indicates an
understanding of the teaching?
● "I boil vegetables on the stove until they are soft."
● "I soak fruits in water before peeling them."
● "I cook vegetables for the week and reheat them at each meal."
● " I keep my ripe fruits refrigerator until I eat them" - google said this, found this in ATI
Nutrition as well. “All pre-cut and pre-peeled fruits and vegetables should also be
refrigerated”
Question 48: A nurse is teaching a client who has celiac disease about gluten free foods.
Which of the following foods should the nurse recommend? (Celiac= no wheat,rye,barley)
● Tapioca
● Cold cuts
● Flavor chips
● Barley
Question 49: A nurse is providing teaching to a client who has a prescription for a low
saturated fat diet. Which of the following statements by the client indicates an
understanding of the teaching?
● " I will include 7 ounces of fish in my diet weekly."
● " I can choose an avocado dip instead of salsa."
● " I can eat the skin on poultry if it is broiled."
● " I will use margarine on my waffles."
Question 50: A nurse is teaching the family of a school-age child who is obese about
complications of childhood obesity. Which of the following complications should the nurse
include in the teaching?
● Type 1 diabetes mellitus
● Hypothyroidism
● Hypertension
● Juvenile rheumatoid arthritis
Question 51: A nurse is teaching a client about nutrition dense food choices. Which of the
following statements by the client indicates an understanding of the teaching?
● "I should eat refried beans."
● "I should eat pasta with cheese sauce."
● "I should eat oven baked sweet potato fries."
● "I should eat sweetened fruit yogurt."
Question 52: A nurse is providing teaching to a client who has Type 1 diabetes mellitus.
Which of the following statements by the client indicates an understanding of the teaching?
● "Albumin in my urine is an indication of normal kidney function."
● " I will keep my blood glucose levels between 200 and 212 milligrams per
deciliter." → high
● "I will keep my HbA1c at 5 percent." → need to keep below 6%
● " I will have ketones in my urine if my blood glucose is maintained at 190 mg per
deciliter."
Question 53: A nurse is teaching a group of clients about risk factors for developing
diabetes mellitus. The nurse should include which of the following as a risk factor for
diabetes?
● History of hyperthyroidism
● History of hypotension
● Abdominal obesity
● Elevated HDL level
Question 54: A nurse is providing dietary teaching to a client who has a body mass index of
28. Which of the following actions should the nurse take?
● Recommend a total fiber intake of 12 g each day.
● Advise the client to add 500 calories per day to the diet.
● Encourage the client to continue current daily caloric intake.
● Refer the client to a weight loss support group.
Question 55: A nurse is teaching a parent about recommended protein intake for a toddler.
The nurse should identify which of the following food selections is equivalent to 1 oz of
protein?
● 1 scrambled egg
● ½ cup peas
● 1 slice of bread
● 2 tbsp peanut butter
Question 56: A nurse is caring for a client who has a small bore jejunostomy tube and is
receiving a continuous tube feeding with a high-viscosity formula. Which of the following
actions should the nurse take to prevent the tubing from clogging?
● Administer the feeding by gravity drip.
● Flush the tubing with 10 mL water every 6 hr.
● Replace the bag and tubing every 24 hr.
● Heat the formula prior to infusion.
Question 57: A nurse is teaching an older adult client about vitamin D deficiency. The nurse
should encourage the client to consume an adequate amount of vitamin D to prevent which
of the following complications?
● Bleeding
● Infection
● Fractures--- i think this is the answer (Yes in ATI nutrition book it says aids in bone
mineralization and out of the answers this is the one that deals with bones).
● Dry eyes
Question 58: A nurse is caring for a client who has heart failure and has gained 0.9 kg (2 lb)
over the last 24 hr. Which of the following interventions should the nurse take?
● Reduce the client's sodium intake.
● Provide the client with three large meals per day.
● Restrict the client's protein intake.
● Weigh the client once per week
Question 59: A nurse is caring for a client who is receiving chemotherapy treatments. The
client states, "I feel so nauseated after my treatments." Which of the following instructions
should the nurse provide the client? (SELECT ALL THAT APPLY)
● Sit up for 1 hr after eating meals.
● Sip fluids slowly throughout the day.
● Eat foods low in carbohydrates
● Consume foods that are served cold.
● Limit use of antiemetics until after first emesis.
Question 60: A nurse is administering continuous enteral feedings for a client through a
percutaneous esophageal gastrostomy (PEG) tube. Which of the following actions should
the nurse take?
● Flush the tube with 15 mL of water every 8 hr. → book says “feeding tubes
should be flushed with 20-50mL of warm water every 4 hours”
● Return gastric contents if residual is less than 250 ml
● Check gastric residuals every 8 hr.--> book says check gastric residuals typically 4-6
hrs
● Measure the pH of gastric residual every 24 hr→ book says “obtain gastric
residuals every 4-6 hr”
Question 61: A nurse is teaching an in-service about manifestations of hypoglycemia to a
group of newly licensed nurses. Which of the following should the nurse include in the
teaching?
● Vomiting
● Bradycardia
● Blurred vision-this is correct
● Kussmaul respirations
Question 62: A nurse is teaching a group of clients about recommended nutrition for
healthy eating. Which of the following instructions should the nurse include in the teaching?
● Restrict sodium intake 3,000 mg per day
● Consume 50% of daily food intake from protein
● Keep total fat intake at 25% of calories per day
● Limit cholesterol intake of 500 mg per day
63: A nurse is planning care for a client who reports increasing difficulty swallowing food.
Which of the following interventions should the nurse plan to take?
● Encourage the client to use a straw when drinking liquids.
● Encourage the client to rest prior to mealtimes.
● Turn on the client's television during meals.
● Place the client into a semi-reclining position for meals.
Question 64: A nurse is providing dietary teaching to a client newly diagnosed with celiac
disease. Which of the following information should the nurse include in the teaching?
● "A normal diet may resume after a period of remission."
● "Dietary restrictions will eventually allow the intake of gluten to resume."
● "This condition may cause secondary lactose intolerance."
● "Nutritional therapy for this condition includes limiting proteins and calories."
Question 65: A nurse is caring for a client who has moderate partial thickness burns over
30% of their total body surface area. Which of the following actions should the nurse take?
● Limit zinc intake.
● Initiate a low protein diet
● Provide a vitamin C supplement
● Administer a potassium-sparing diuretic
Question 66: A nurse is teaching a group of clients about dietary needs to prevent
osteoporosis. Which of the following dietary choices should the nurse recommend as having
the highest calcium content?
● 1 cup green grapes
● 1 cup broccoli (Major Sources: Dairy, Broccoli, kale, fortified grains)
● One large tomato
● One medium banana
Question 67: A nurse is caring for a client who consumed 40,000 mcg of vitamin A daily for 3
months. For which of the following findings should the nurse monitor to identify vitamin A
toxicity?
● Moon face
● Headache
● Renal calculi
● Tachycardia
Question 68: A nurse is caring for an older adult client who reports difficulty chewing due to
ill-fitting dentures. Which of the following foods should the nurse recommend for the client?
● Tuna fish
● Roast beef
● Dried fruit
● Apple slices
Question 69: A nurse measures a client's weight at 70 kg and height as 1.6 m. What is a
client's body mass index? (Round the answer to the nearest whole number. Use a leading
zero if it applies. Do not use a trailing zero.)
70 X 2.2 ~ this is all that listed under the ans
Okay this is wrong^^ BMI equation is MASS/HEIGHT
BMI = mass (kg) divided by height (METERS SQUARED)
BMI= 70 kg / (1.6)(1.6) = 27.34→ rounded to 27
Question 70: A nurse is reviewing the laboratory reports of a client who is undergoing
nutritional screening due to a risk for chronic kidney disease. The nurse should identify that
which of the following results indicates the need for further assessment?
● Hematocrit 45%
● Blood urea nitrogen 18 mg / dL
● Sodium 140 meq /L → this was the old answer
● Serum creatinine 3.5 mg/dL → HIGH!! Levels are 0.6-1.2 [Show Less]