Download Nutrition Final Practice Exam Questions with Solution and more Exams Nutrition in PDF only on Docsity!
Nutrition Final Practice Exam Questions with Solution
1. To assist in nutrition screening in the community, the local senior center has developed a screen to help
them identify individuals at high risk for malnutrition. Which of the following risk factors might be included?
A) Eats alone most of the time
B) BMI
C) Acute weight loss
D) Appetite: A) Eats alone most of the time
The local senior center is better equipped to assess lifestyles by communicating with the community that comes for meals. They can recognize clients who may only come sporadically and alone. They can then suggest alternative programs such as Meals-on-Wheels to that individual to ensure they are eating adequately.
2. The nurse is admitting a 35-year-old client with alcoholism to the hospital. In planning nursing care, what long-
term nutritional goals might the nurse set?
A) To alleviate symptoms of disease
B) To alleviate side effects of treatments
C) To improve eating habits to reduce the risk of chronic disease
D) To replenish fluid losses: C) To improve eating habits to reduce the risk of chronic disease
After short-term goals are met, attention can center on promoting healthy eating to reduce the risk of chronic diet-related diseases such as obesity, diabetes, hyperten- sion, and atherosclerosis. The other goals are all short term.
3. The nurse is admitting a client who is diagnosed with type 2 diabetes mellitus. While in the hospital, the
client has a referral to see a bariatric surgeon for evaluation for gastric surgery. The bariatric surgeon writes an order for a body mass index (BMI) to be calculated. The nurse understands that a BMI is which of the following?
A) A calculation of an index of a person's ideal weight
B) A calculation of a person's prealbumin level
C) A calculation of calorie intake necessary to maintain ideal weight
D) A calculation of an index of a person's weight in relation to height: D) A calculation of an index of a
person's weight in relation to height
4. The nurse is finishing an admission assessment for Mrs. M who was ad- mitted during a previous shift. While
doing the medical psychosocial history, the following facts come to light: Two years ago, she was treated for a major depressive episode; she practices Islam; she lives in the area of town where there are many Muslim people; and she comes from a wealthy family. Her hair is visibly dry and dull, and she mentions that her hand grip has gotten weaker over the last few months. Because of the findings during this assessment, the nurse decides to refer her to the dietitian for a nutrition assessment. What in the psychosocial assessment might lead to a nutritional deficiency?
A) The culture she lives in
B) It is Ramadan, and Mrs. M practices Islam.
C) Her hair is dry and dull.
D) She has had a major depressive episode.: D) She has had a major depressive episode.
A) Favorite "take-out" food
B) Foods your client tolerates well
C) Foods high in nutritional value
D) Foods that are considered "comfort foods": D) Foods that are considered "comfort foods"
Nutrition theory does not always apply to practice. Honor clients' requests for individ- ual comfort foods whenever possible. Comfort foods (e.g., ice cream, chicken soup, mashed potatoes) are valuable for their emotional benefits, if not their nutritional ones.
7. The nurse is caring for a 65-year-old Mr. Y who was admitted 1 week ago after his family found him confused
and unable to ambulate in his home. Upon admission, he weighed 150 lb; today, he weighs 140 lb. The nurse knows that determining his percent weight change can help to determine his current nutritional status. What is his percent weight change?
A) 3%
B) 5%
C) 7%
D) 9%: C) 7%
The percentage weight change calculation (weight change over a specified time) is % weight change = (usual weight - present weight)/usual weight (x100) (150-140)/150 (x100) = 6.66% = 7%
8. An 80-year-old female was admitted with aspiration pneumonia. During her assessment, she mentions she has
recently had difficulty eating because "everything keeps going down the wrong pipe." When the nurse is
developing a care plan, which of the following is an appropriate nursing diagnosis to include?
A) High risk of aspiration
B) Rule out aphasia
C) Increased mucus production
D) COPD: A) High risk of aspiration
9. Part of the nutrition assessment is calculating the client's BMI. The nurse is aware that a BMI of 18 indicates
the client falls in what category?
A) Obese
B) Overweight
C) Healthy weight
D) Underweight: D) Underweight
A BMI of less than 18.5 is considered underweight;
10. A nurse is teaching a client with pancreatitis about following a low-fat diet. The nurse develops a list of high-
fat foods to avoid and includes which food on the item list?
A. Chocolate milk.
B. Broccoli.
C. Apple.
D. Salmon.: A. Chocolate milk.
menu?
A. Nuts and fish.
B. Oranges and dark green leafy vegetables.
C. Butter and margarine.
D. Sugar and candy.: B. Oranges and dark green leafy vegetables.
Dark green leafy vegetables are rich in iron while oranges are a good source of vitamin C, which enhances iron absorption.
14. 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?
A. Mushroom and blueberry.
B. Beans and banana.
C. Fish and tomato juice.
D. Potato and spinach: A. Mushroom and blueberry.
A renal diet is one that is low in sodium, phosphorous, and potassium. Options B, C, and D are high in sodium, phosphorus, and potassium.
15. A client with heart failure has been told to maintain a low sodium diet. A nurse who is teaching this client
about foods that are allowed includes which food item in a list provided to the client?
A. Pretzels.
B. Refined bread.
C. Tomato juice canned.
D. Dried apricot: D. Dried apricot
16. A client is recovering from debridement of the right leg. A nurse encour- ages the client to eat which food
item that is naturally high in vitamin C to promote wound healing?
A. Milk.
B. Chicken.
C. Banana.
D. Strawberries: D. Strawberries
Citrus fruits and juices are especially high in vitamin C. Options A and B: Meats such as chicken and dairy products such as milk are high in vitamin B. Option C: Banana is rich in potassium.
17. You are taking care of a patient with severe COPD. What type of diet would best suit this patient's needs?
A. Fried chicken, French fries, and pudding
B. Pureed sweet potatoes, ground turkey & gravy with mash potatoes
C. Cut apples, fresh broccoli, and grilled chicken
D. Green beans, boiled carrots, and steamed fish: B. Pureed sweet potatoes, ground turkey & gravy with mash
potatoes
C. A patient with osteoporosis D. A patient with Addison's disease: D. A patient with Addison's disease Patients with Addison disease secrete too much potassium so they need to be on a low potassium diet.
20. A patient is on a lacto-ovo vegetarian diet. What type of foods can the patient eat?
A. Oysters, yogurt, and turkey
B. Fish, milk, and poached eggs
C. Chicken, cheese, and grilled eggplant
D. Boiled eggs and chocolate milk: D. Boiled eggs and chocolate milk
Patients on a lacto-ovo vegetarian diet eat eggs and dairy products but avoid meat, poultry, and seafood.
21. A patient receiving dialysis should avoid what type of foods?
A. Steamed broccoli, broiled mackerel, and artificial sweeteners
B. Fresh fruits and vegetable, poultry, and beans
C. Canned soups, cold cut sandwiches, and Chinese take-out
D. Microwaved sweet potatoes, boiled cabbage, and artichokes: C. Canned soups, cold cut sandwiches, and
Chinese take-out Patients who are receiving dialysis have renal disease and therefore should follow a sodium restricted diet. Canned soups, cold cut sandwiches, and Chinese take-out are all high in sodium.
22. A patient has a low magnesium level. Which food of the selection below is the highest in magnesium?
A. Liver
B. Avocado
C. Rhubarb
D. Mushrooms: B. Avocado
23. A patient is started on the diuretic Spironolactone. Which foods should the patient be careful to avoid eating
too much of?
A. Eggs
B. Green leafy vegetables
C. Bananas
D. Hot Dogs: C. Bananas
24. A patient was recently admitted for a Deep Vein Thrombosis and was started on Warfarin. During your
education with the patient you would instruct the patient to avoid what food?
A. Lettuce
B. Spinach
C. Bananas
D. Processed meats: B. Spinach
A. Corn, poultry, and grains
B. Liver, beef, and fish
C. Citrus fruit and tomatoes
D. Peanuts, beans, and pork: C. Citrus fruit and tomatoes
Foods high in vitamin C help promote the production of collagen which is vital for wound healing. Citrus fruits and tomatoes are high in vitamin C.
29. A patient asks you what vitamin is best for eye sight. Your response is:
A. Vitamin C
B. Vitamin A
C. Vitamin B
D. Vitamin B6: B. Vitamin A
Vitamin A maintains eye sight. Foods rich in vitamin A are liver, egg yolks, green/or- ange vegetables & fruits.
30. You have a patient who just had a stroke and has garbled speech. What type of diet do you expect the patient
to be prescribed after a speech evaluation?
A. Mechanically altered diet with nectar thick liquids
B. Soft diet
C. Full liquid diet
D. Mechanically altered diet with thin liquids: A. Mechanically altered diet with nectar thick liquids
31. A client comes into the clinic for a routine examination. The nurse mea- sures this client's weight at 231
pounds. Previously this client weighed 247 pounds. Which of the following can the nurse accurately document about this assessment finding?
a. Nothing.
b. The client has lost 6.9 percent of his weight.
c. The client has a health condition causing weight loss.
d. The client has lost 6.5 percent of his weight.: d. The client has lost 6.5 percent of his weight.
32. The nurse calculates a client's body mass index as being 25.2. According to the Classification of Body Mass
Index in Adults, which of the following can the nurse accurately document about this finding?
a. This client is overweight.
b. This client is mildly malnourished.
c. This client is of normal weight.
d. This client is obese.: a. This client is overweight
33. Fruits, vegetables and cereals are potent sources of:
a. Antioxidants
b. Unsaturated fat
37. Products that contain live microorganisms in sufficient numbers to alter intestinal microflora and promote
intestinal microbial balance are known as:
a. Antibiotics
b. Probiotics
c. Fruits and vegetables
d. Digestive enzymes: b. Probiotics
38. A deficiency of thiamine (vitamin B1) in the diet causes:
a. Osteopenia
b. Beriberi
c. Protein malnutrition
d. Scurvy: b. Beriberi
39. The USDA Dietary Guidelines for Americans advise:
a. Limiting carbohydrates to 10 percent of daily calories
b. Limiting total fat intake to 20 to 35 percent of calories
c. Limiting protein to 10 percent of daily calories
d. Limiting intake of fats and oils to 10 percent of daily calories: b. Limiting total fat intake to 20 to 35 percent of
calories
40. All of the following statements about vitamin B3 (niacin) are true except:
a. It helps to release energy in carbohydrates, fat, and protein
b. It improves blood lipid levels
c. Deficiency causes beriberi
d. It is involved in the synthesis of sex hormones: c. Deficiency causes beriberi
41. The nurse is teaching a client whose diet should include more complex carbohydrates and fewer simple
sugars. Which of these foods could the nurse say is a good source of complex carbohydrates?
a. honey
b. soft drinks
c. whole wheat bread
d. table sugar: c. whole wheat bread
Berries, honey, and soft drinks all contain mostly simple sugars. Whole wheat bread contains starch, a complex carbohydrate.
42. A client asks the nurse how much fiber an adult should consume each day. Which of the following responses
would the nurse say is the amount of fiber needed each day for an adult?
a. 11 grams/day
b. 20-35 grams/day
c. 15-20 grams/day
46. The school nurse is making a presentation to parents of teenage students. One parent is concerned that their
child is not getting adequate high quality dietary protein because the child has stopped eating meat. The nurse tells the parent that certain diets that do not contain meat can still provide adequate protein. Which of the following statements could the nurse make about vege- tarian diets and protein?
a. all vegetarian diets deliver adequate high quality dietary protein
b. lacto-ovo vegetarian diets deliver adequate high quality dietary protein
c. fruitarian diets deliver adequate high quality dietary protein
d. vegan diets deliver adequate high quality dietary protein: b. lacto-ovo vege- tarian diets deliver adequate high
quality dietary protein
47. The nurse orders a protein supplement for an elderly client who is recov- ering from major surgery. Which
of the following reasons could the nurse give the client to explain why the supplement is needed?
a. The additional protein is needed to help heal the surgical incision.
b. The protein supplement will keep the client from gaining weight while hospitalized.
c. The protein will stimulate the client's appetite.
d. The protein supplement is a snack to satisfy the client so dinner can be delivered later.: a. The additional protein
is needed to help heal the surgical incision.
48. Which of the following factors is most likely to have had a negative impact on a patient's overall nutritional
status?
A. Age
B. Limited finances
C. Food intolerance
D. Gender: B. Limited finances
The ongoing inability to purchase, store, and/or prepare food that contributes to a well-balance, nutritional diet has most likely had a negative impact on this patient's general nutritional status. The inability to digest a major food group can have a negative impact on nutritional status. With proper planning, however, essential protein, minerals, and vitamins can be obtained from nondairy sources.
49. Which of the following suggests poor nutrition? Please select from the
options below.
A. The patient has sustained a fracture.
B. The patient has acne on her face and upper chest.
C. The patient weighs 6 pounds less than her ideal body weight (IBW): C. The patient weighs 6 pounds less than
her ideal body weight (IBW)
50. Adolescent females should be counseled to do which of the following?
A. Increase protein consumption from a variety of sources.
B. Divide their daily caloric intake among six meals.
C. Take daily calcium and iron supplements
D. Increase sodium intake: C. Take daily calcium and iron supplements
