Nutrition Review

 1. A resident in a nursing home reads the label on a cereal box and then asks the nurse
what cellulose does. The nurse knows the main function of cellulose in the diet is to:
o 1.Maintain fluid balance.
o 2.Build and repair body tissues.
o 3.Provide a rapid source of energy.
o 4.Absorb water to increase fecal bulk.
 2. A nurse is presenting a program on nutrition to a group of nursing assistants in an
assisted living facility. The nurse states that meal planning at the facility should include
the minerals most often deficient in the U.S. diet. Which of the following minerals are
most often deficient in the U.S. diet?
o 1. Calcium and iron
o 2. Iodine and fluorine
o 3. Potassium and sodium
o 4. Phosphorus and calcium
 3. A nurse is planning refreshments for a community walk-a-thon for diabetes mellitus.
When planning refreshments, the nurse is aware that water should be readily available
because:
o 1.It is the most abundant mineral in the body.
o 2.It will keep the walkers from getting shin splints.
o 3.The people with diabetes need it to regulate sugar balance.
o 4.The walkers may need to replace fluids lost from perspiration.
 4. A third-grade student asks a nurse who is working in a school why the salt on the table
has iodine in it. The nurse responds that iodine is essential to health because it:
o 1.Strengthens bone and teeth
o 2.Is necessary for blood clotting
o 3.Assists in the body's ability to grow
o 4.Allows oxygen to travel safely to cells
 5. A nurse is explaining a discharge plan to an individual who has had surgery. In
planning an adequate diet to promote tissue healing, the nurse advises the patient to
increase his intake of the vitamins:
o 1. A and D
o 2. A and C
o 3. B6 and C
o 4. B12 and D
 6. A nurse is counseling the mother of a child who has experienced a third-degree burn
over 15% of her body. Which of the child's favorite foods would provide necessary foods
high in protein and calories?
o 1.Potato chips and pizza
o 2.Oranges and applesauce
o 3.Green beans and cantaloupe
o 4.Hamburgers and peanut butter and jelly sandwiches
 7. A patient hospitalized with peptic ulcer disease is distressed to find that he has no
coffee on his meal tray. Which of the following statements by the nurse conveys the
reason for a caffeine-restricted diet in patients with peptic ulcer disease?
o 1.“Caffeine dehydrates the body.”
o 2.“Caffeine delays gastric emptying.”
o 3.“Caffeine buffers milk and antacids.”
o 4.“Caffeine stimulates gastric acid secretions.”
 8. A patient with liver failure is on the verge of hepatic coma. Which of the following
nutrients should the nurse expect to be restricted?
o 1. Fats
o 2. Proteins
o 3. Vitamins
o 4. Carbohydrates
 9. A pregnant patient asks how much weight she should expect to gain if she follows a
balanced diet and exercises. The nurse explains:
o 1.“Weight gain should not exceed 10 pounds.”
o 2.“Your physician will be concerned if you gain more than 20 pounds.”
o 3.“Acceptable weight gain now averages around 30 pounds.”
o 4.“You may gain as much as 40 pounds.”
 10. The nurse correctly advises the pregnant patient to increase the number of calories in
her daily diet by:
o 1.300
o 2.500
o 3.750
o 4.1000
 11. Which of the following dietary modifications will provide an athlete with maximum
endurance during a marathon run?
o 1. High fat
o 2. High carbohydrate
o 3. Increased consumption of all nutrients
o 4. High protein
 12. A patient who is 8 weeks pregnant and complaining of “morning sickness” asks the
nurse what she should do to decrease her discomfort. Which of the following should the
nurse suggest to the patient?
o 1.Increase intake of fats.
o 2.Increase intake of protein.
o 3.Eat frequent small meals and snacks.
o 4.Drink fluids with meals.
 13. A patient is lactose intolerant and tells the nurse that he avoids all dairy products. To
manage his condition, the nurse suggests that he first:
o 1.Continue to avoid all dairy products.
o 2.Try repeated small amounts of milk to increase the production of lactase.
o 3.Consume dairy products as much as possible to gain calcium and vitamin D.
o 4.Substitute nondairy products, such as rice milk, soy milk, or coffee creamer.
 14. A nurse is concerned about an adolescent with very low–fat diet choices. A diet
extremely low in fat may be inadequate in:
o 1. Vitamin A
o 2. Vitamin C
o 3. Minerals
o 4. Carbohydrates
 15. Which of the following cardiovascular disorders may require the initiation of dietary
sodium restrictions?
o 1.Hyperlipidemia and renal failure
o 2.Hypercholesterolemia and hypertension
o 3.Hypertension and congestive heart failure
o 4.Hyperlipidemia and congestive heart failure
 16. The nurse instructs the patient on a sodium restriction to look for nutritional facts
about packaged food:
o 1.In USDA handbooks from the bookstore
o 2.On package labels
o 3.On websites featuring nutritional information
o 4.In handout literature provided by a nutritionist
 17. The most common type of nutritional anemia is:
o 1. Iron deficiency
o 2. Pernicious anemia
o 3. Folic-acid deficiency
o 4. Vitamin B12 deficiency
 18. A nurse is instructing a class on safe handling of foods. Which of the following
precautions should the nurse advise to minimize the loss of vitamin C in foods?
o 1.Cooking thoroughly to kill any bacteria
o 2.Adding baking soda to the cooking water
o 3.Eating sources of vitamin C raw when possible
o 4.Keeping food in a mesh bag to allow air to circulate
 19. The nurse is preparing to give an injection of vitamin B12 to a nursing home resident.
The nurse is giving the injection to prevent the disorder:
o 1.Scurvy
o 2.Pellagra
o 3.Marasmus
o 4.Pernicious anemia
 20. A patient who is receiving chemotherapy is concerned because she is unable to eat
well because of stomatitis. Which of the following interventions should the nurse
recommend?
o 1. Eat as much as possible when able.
o 2. Drink as much fluid as possible along with food at meals.
o 3. Eat small, frequent meals consisting of foods at room temperature.
o 4. Eat protein-rich foods when able.
 21. A dietary modification that shows evidence of reducing the risk of cancer is:
o 1.Increasing intake of saturated fats
 o 2.Decreasing intake of saturated fats
o 3.Decreasing intake of raw fruits and vegetables
o 4.Increasing intake of smoked and salt-cured meats
 22. The primary diet intervention for therapy of kidney stones is to:
o 1.Decrease calcium intake.
o 2.Dilute the urine by increasing fluids.
o 3.Prevent vitamin and mineral deficiencies.
o 4.Alleviate the side effects of the drugs involved.
 23. A middle-aged man comes to the outpatient clinic with complaints of pain in his right
great toe. He states he was diagnosed with gout 3 years ago and has been following his
diet and medication regimen with no exacerbations until now. Which of the following
statements indicates to the nurse that he was following the diet for the management of
gout?
o 1. “I eat a high-calorie diet.”
o 2. “I don't eat foods high in purine.”
o 3. “I drink a glass of wine each night.”
o 4. “I restrict my fluid intake to 1000 ml/day.”
 24. A resident in a long-term care facility is to begin receiving nasogastric tube feedings.
Which of the following is an important consideration in selecting the type of feeding?
o 1.Feedings are usually hypertonic solutions.
o 2.Feeding solutions are basically the same for all individuals.
o 3.Feedings should be used only if the resident's GI tract is nonfunctional.
o 4.Solutions are chosen based on the ability of the resident to absorb nutrients.
 25. A physician is considering placement of an enteral tube for feeding purposes into an
older adult patient with dysphagia. Which of the following types of tubes has the least
possibility of aspiration?
o 1.Gastrostomy tube
o 2.Jejunostomy tube
o 3.Duodenostomy tube
o 4.Small-bore nasogastric tube
 26. In teaching a patient who has recently been started on angiotensin-converting enzyme
(ACE) inhibitors to control his hypertension, the nurse advises him to avoid which of the
following?
o 1. Vigorous exercise and physical exertion
o 2. Salt substitutes containing potassium chloride
o 3. Prolonged exposure to the sun
o 4. Packaged lunch meats containing nitrites
 27. When teaching a patient about preparing fresh foods the nurse will discuss that the
best method to preserve nutrients is:
o 1.Boiling
o 2.Frying
o 3.Soaking
o 4.Steaming
 28. A patient calls the nurse into his room and explains that he is unable to eat the food
because milk and meat are being served on the same tray. Which of the following is the
best response by the nurse?
o 1.“You need these nutrients to get over your disease.”
o 2.“Why don't you eat them now, I will note the change later.”
o 3.“We need to discuss this with the head dietitian, I will call her.”
o 4.“I will call and notify the dietary department to bring you a kosher tray.”
 29. A patient of Middle Eastern descent refuses to eat during the day and then asks for a
double serving during the evening. The patient is newly diagnosed with IDDM. Which of
the following is the best response by the nurse?
o 1. “I know that this is Ramadan, but you have to eat during the day.”
o 2. “We will need to hold your insulin during the day, and then double it at night.”
o 3. “I think I should talk with your physician. It is very difficult to manage your
diabetes.”
o 4. “We need to find a way for you to observe your religion and also manage your
diabetes.”
 30. The consumption of substances usually considered inedible and without nutrient
value, such as corn starch, red clay, or ice cubes, describes which of the following terms?
o 1.Effleurage
o 2.Lightening
o 3.Pica
o 4.Rugae
 31. Which of the following should the nurse include when teaching about magnesium
deficiency?
o 1.The major food sources are red meats and grains.
o 2.The major role of magnesium is in tissue growth and repair.
o 3.Magnesium deficiency is a relatively uncommon occurrence.
o 4.Frequent urination may produce magnesium deficiency.
 32. A nurse's aide is passing out evening snacks to a group of residents. Which of the
following snacks should the nurse recommend for the resident with IDDM?
o 1. Ice cream
o 2. Cookies and milk
o 3. Cheese and crackers
o 4. Slice of chocolate cake
 33. The nurse is counseling a patient with newly diagnosed IDDM concerning
preparation for increased exercise or activity. Which of the following should the nurse
encourage the patient to do before exercise?
o 1.Eat a small snack composed of fats.
o 2.Lower the amount of insulin before activity.
o 3.Eat a small snack composed of carbohydrates.
o 4.Increase the amount of insulin before activity.
 34. What tool is now being used in determining appropriate body weight instead of a
height and weight table?
o 1.Basal metabolic rate
 o 2.Body mass index
o 3.Body surface area
o 4.Body frame size
 35. In teaching a patient on a weight loss diet, the nurse includes what information about
the hormone leptin?
o 1. The hormone is secreted by the pancreas.
o 2. The lipogenic activity of insulin is increased by this hormone.
o 3. It is believed to be involved with body weight regulation and may promote
satiety.
o 4. Studies suggest that obese individuals have an excess of leptin.
 36. During teaching about prenatal diet, the nurse should recommend to the pregnant
woman to include which vitamin to reduce the occurrence of spina bifida in her baby?
o 1.Pyridoxine
o 2.Riboflavin
o 3.Folic acid
o 4.Ascorbic acid
 37. Cheilosis, a common occurrence in elderly patients, is the result of a deficiency of
which vitamin?
o 1.Cobalamin (vitamin B12)
o 2.Niacin (vitamin B3)
o 3.Riboflavin (vitamin B2)
o 4.Thiamine (vitamin B1)
 38. Which of the following are implicated in the prevalence of nephrolithiasis in Western
countries?
o 1. Decreased amounts of choline, complex carbohydrates, and manganese
o 2. Increased amounts of animal fat, grains, and caffeine
o 3. Decreased amounts of calcium, folate, and water
o 4. Increased amounts of sodium, animal protein, and sugar
 39. Kwashiorkor is a severe state of malnutrition resulting from a deficiency of which
nutrient?
o 1.Fats
o 2.Carbohydrates
o 3.Vitamins
o 4.Protein
 40. To maintain stable prothrombin rates, patients who take Coumadin need a consistent
intake of which vitamin?
o 1.B12
o 2.C
o 3.A
o 4.K
 41. Which of the following information should the nurse give the patient when asked
about ergogenic aids with bodybuilding?
o 1. These products are a safe and effective way to increase body mass and
endurance.
 o 2. Creatine is not as safe or effective as anabolic steroids.
o 3. Although their use is widespread, ergogenic aids may not be safe to use.
o 4. The recommended dosage of creatine for dietary supplement is 20 g/day.
 42. A postoperative patient has been on intravenous (IV) fluids for several days. What
remark made by the patient indicates that she is probably ready to be started on oral
feedings?
o 1.“I can't wait to see some real food rather than this IV bottle!”
o 2.“I'm so glad I don't have any more nausea—what a nuisance that was!”
o 3.“My stomach is really rumbling. I don't know why—there's nothing in it!”
o 4.“My stomach is feeling a little bloated because I haven't had anything in it for
so long.”
 43. An elderly woman complains to the nurse that she is “burping acid” on a daily basis.
What recommendations from the nurse would be most likely to reduce the patient's
discomfort?
o 1.Eat one large meal per day to allow the stomach to empty thoroughly.
o 2.Be sure to have a high-carbohydrate snack before bedtime.
o 3.Avoid fatty foods, alcohol, caffeine, and nicotine.
o 4.Try a glass of wine before meals and at bedtime.
 44. Apple juice can cause diarrhea and abdominal discomfort in young children resulting
from which of the following?
o 1. Ascorbic acid
o 2. Pectin
o 3. Sorbitol
o 4. Potassium
 45. A patient states that she manages her hypoglycemia with a very low–arbohydrate diet
but that she is having increased episodes of nervousness, headaches, and hunger a couple
hours after eating. The nurse should suggest which of the following to the patient?
o 1.Increasing simple carbohydrates to maintain blood glucose levels
o 2.Limiting dietary fiber
o 3.Increasing protein intake
o 4.Eating a diet rich in complex carbohydrates and dietary fiber
 46. Which of the following should the nurse include when trying to alleviate a patient's
confusion about vitamin C?
o 1.Vitamin C is fat soluble and readily stored in the body.
o 2.Deficiency symptoms include night blindness and dry, scaly skin.
o 3.Improper storage and cooking can result in food losing its vitamin C.
o 4.Vitamin C has been proven to significantly reduce the incidence and severity of
colds.
 47. A home health care nurse is caring for a patient who is recovering from a mild heart
attack. His wife says, “He loves to eat milk, meat, and cheese, especially when his family
comes for dinner. How am I ever going to get him to change?” The most appropriate
response for the nurse should be:
o 1. “I will explain all the dangers of not changing his lifestyle.”
o 2. “His family will understand the importance of his maintaining his health.”
 o 3. “Make changes gradually; incorporate small portions of favorite foods in
moderation.”
o 4. “Do the best you can; his heart attack was mild. He does not have to worry too
much.”
 48. Which of the following foods should the nurse recommend to a patient to reduce
triglycerides?
o 1.Red meats, coconut oil, and shrimp
o 2.Poultry, eggs, and whole milk
o 3.Soybeans, green vegetables, and olive oil
o 4.Lamb, lobster, and yogurt
 49. Which of the following facts should the nurse include when teaching a patient how to
obtain adequate protein intake on a vegetarian diet?
o 1.It is impossible to obtain adequate amino acid intake on a strictly vegetarian
diet.
o 2.Plant proteins must be supplemented with animal amino acids to create a well-
balanced diet.
o 3.Plants are the richest source of complete proteins.
o 4.A diet of plant protein alone can provide adequate amounts of amino acids when
beans and peas are included.
 50. A patient returns to the unit after undergoing a total gastrectomy. After 5 days, the
patient is placed on TPN. The nurse should understand that this means:
o 1. A short-term supplementation through a tube placed in a peripheral vein
o 2. Full nutritional support for longer periods through a large central vein
o 3. A long-term method of feeding using different points along the GI tract
o 4. A short-term supplementation through a nasogastric tube until full oral feedings
can be resumed
 51. A patient who is newly diagnosed with HIV is angry and withdrawn. He verbalizes to
the nurse that he does not understand why she is even bothering to tell him about
nutrition when he is going to die anyway. What should the nurse say at this point?
o 1.“When you are ready to listen, we will talk again.”
o 2.“I will leave written material here for you to read.”
o 3.“I know you feel you have lost control over your life.”
o 4.“Eating well is a way you can maintain your immune system.”
 52. Which of the following conditions would cause some people to develop a deficiency
of vitamin B12?
o 1.Zollinger-Ellison syndrome
o 2.Marasmus
o 3.Achlorhydria
o 4.Diverticulosis
 53. Most flatus in the bowel is the result of:
o 1. Excessive intake of air during deglutition
o 2. Inadequate intake of fluids such as water during the digestion process
o 3. Undigested or incompletely absorbed carbohydrates in the alimentary canal
o 4. Inadequate intake of grains, fruits, and vegetables high in resistant starches
 54. Which of the following is the process by which the body attempts to achieve dynamic
equilibrium?
o 1.Homeostasis
o 2.Metabolism
o 3.Catabolism
o 4.Anabolism
 55. Which of the following foods should be included in the diet of an adolescent who
does not like carrots?
o 1.Bananas, lima beans, and salmon
o 2.Cheese, corn, and prunes
o 3.Collard greens, beef liver, and spinach
o 4.Peaches, tomatoes, and avocados
 56. A patient with a complaint of irregular heartbeat was diagnosed with hypokalemia
and was advised to increase his dietary intake of potassium. He asks the nurse, “What
foods are high in potassium?” The nurse's response should include:
o 1. Dairy products
o 2. Apricots, oranges, and bananas
o 3. Fish liver oils and fortified milk
o 4. Wheat germ and dark green, leafy vegetables
 57. A patient whose blood pressure has been elevated tells the nurse that the physician
has recommended that he reduce his intake of dietary sodium. The nurse advises the
patient to:
o 1.Limit fresh fruits and vegetables.
o 2.Increase dairy products in his diet.
o 3.Increase canned and processed meats in his diet.
o 4.Substitute spices, herbs, or lemon juice for salt in seasoning his food.
 58. Which of the following statements by the nurse explains to the patient the reason for
her primary care provider prescribing vitamin E?
o 1.“It helps the liver make blood clotting factors and helps reduce the risk of hip
fracture.”
o 2.“It promotes normal bone growth, helps control cell reproduction, and may help
treat skin disorders such as psoriasis.”
o 3.“It helps your eyes adapt to light and to dark, and it prevents skin conditions
such as follicular hyperkeratosis.”
o 4.“It helps promote your immune system, reduces the risk of heart disease and
stroke, and seems to help prevent some age-related dementias.”
 59. Which of the following nutrients is required for adequate development of collagen?
o 1. Vitamin E
o 2. Calcium
o 3. Sodium
o 4. Vitamin C
 60. A diet that is based on corn and few other foods contributes to pellagra because it:
o 1.Lacks fat-soluble vitamins
o 2.Contains an excess of complex carbohydrates
 o 3.Is low in niacin and tryptophan
o 4.Is inadequate in saturated fats
 61. Which of the following should the nurse emphasize when asked by a neighbor about
cooking healthy meals for her family?
o 1.The more expensive the meat, the more nutrients it contains.
o 2.The higher the grade on canned goods, the more nutritious the contents.
o 3.Refined cereal products are more nutritious than fortified cereal products.
o 4.Raw fruits and vegetables contain more nutrients than cooked vegetables.
 62. Which of the following prenatal patients is most at risk for the potential of nutritional
complications?
o 1. A patient in her third trimester who has gained 39 pounds
o 2. A woman in her third trimester with complaints of heartburn
o 3. An underweight adolescent who confesses to eating erratically
o 4. A 36-year-old primigravida in her second trimester who is slightly anemic
 63. A high school student asks the school nurse whether he should drink a “special
electrolyte solution” because he is in training to make the track team. His specialty is the
high jump. The best reply for the nurse should be:
o 1.“Make certain it has vitamins to increase energy.”
o 2.“No. You need a sugar solution to add energy for endurance.”
o 3.“Yes, absolutely. It helps to replace minerals lost when you sweat.”
o 4.“For nonendurance events, water is the best solution to prevent dehydration.”
 64. A patient is recovering from burns over 40% of his total body surface area. A high-
protein, high-carbohydrate diet is essential for recovery because:
o 1.The vitamins supplied will promote healing and supply energy.
o 2.Extra calories are needed to allow the person to be active in the rehabilitation
process.
o 3.Protein is needed for tissue healing, and carbohydrates will assist protein to be
used for this purpose.
o 4.Extra carbohydrates will assist in counteracting the negative nitrogen balance
caused by massive trauma.
 65. Which of the following increased human consumption has been linked with
hypertension in the general population?
o 1. Nutritional supplements
o 2. Processed foods
o 3. Genetically modified foods
o 4. Fresh fruits and vegetables
 66. A patient who is taking isonicotinic acid hydrazide (INH) for treatment of
tuberculosis asks the nurse if any special attention should be paid to her dietary intake
while she is on the medication. The nurse's reply should be:
o 1.“You will need to take more vitamin C than usual.”
o 2.“You need to make sure that you get enough vitamin B6.”
o 3.“You must make sure you don't get too much calcium.”
o 4.“You should avoid milk products.”
 67. A patient is being started on nicardipine (Cardene) for her high blood pressure. The
nurse should instruct her to:
o 1.Take the pills with crackers or milk.
o 2.Avoid taking an antacid within 3 hours of taking the pills.
o 3.Avoid drinking grapefruit juice while taking the pills.
o 4.Take the pills with at least one full glass of water.
 68. Which of the following grains would a child on a gluten-free diet for celiac disease be
able to eat?
o 1. Oats
o 2. Rye
o 3. Wheat
o 4. Rice
 69. Which of the following foods that are rich in tyramine should a patient taking a
monoamine oxidase inhibitor (MAOI) medication be instructed to avoid?
o 1.Milk products and whole grains
o 2.Chicken liver and yeast
o 3.Green, leafy vegetables
o 4.Citrus fruits
 70. A patient with a history of family allergies asks what foods she can feed her 4-month-
old son that would be least likely to cause an allergic reaction. The nurse's most
appropriate response should be to suggest:
o 1.Rice cereal
o 2.Cow's milk
o 3.Wheat cereal
o 4.Scrambled eggs
 71. Which of the following strategies is the focus of diet therapy for a patient with
phenylketonuria (PKU)?
o 1. Allowing unlimited aspartame intake
o 2. Using as many milk-based foods as possible
o 3. High levels of phenylalanine included on a daily basis
o 4. Individualized diet plans containing some of this essential amino acid, with
careful monitoring of phenylalanine levels
 72. A patient with hepatitis wants to know what type of diet he should follow to help him
get well. Which of the following diets should the nurse instruct him on eating?
o 1.Low fat, low protein, low carbohydrate
o 2.High fat, low protein, low carbohydrate
o 3.High carbohydrate, moderate fat, adequate protein
o 4.Low fat, high protein, low carbohydrate
 73. The absorption of iron, especially iron from nonmeat sources, can be enhanced
significantly if iron is ingested with:
o 1.Citrus juices
o 2.Fish liver oils
o 3.Green, leafy vegetables
o 4.Milk and dairy products
 74. The diabetic diet is based on the exchange system. In using this system, the patient
should be instructed that:
o 1. Only foods listed in the same exchange can be substituted.
o 2. Dietetic or diabetic foods should be used as much as possible.
o 3. Substitution within a food exchange for meal planning can be done only by a
physician or dietitian.
o 4. Food exchanges are not particularly important as long as you stay within your
recommended calories.
 75. TFAs (trans fatty acids) should be limited in the diet because of their tendency to:
o 1.Inhibit the absorption of fat-soluble vitamins.
o 2.Add calories to the daily intake.
o 3.Increase blood levels of LDLs.
o 4.Reduce the amount of HDLs in the blood.
 76. For breakfast, a patient with diabetes fries an egg in 1 teaspoon of margarine, has a
biscuit with 1 teaspoon of butter, and drinks a cup of black coffee. From which exchange
lists has she selected her meal?
o 1.One milk, two bread, and one fat exchange
o 2.One meat, one bread, and two fat exchanges
o 3.One bread, one meat, and one vegetable exchange
o 4.One meat, one milk, one fruit, and one fat exchange
 77. A patient with diabetes remarks that in the late afternoon she frequently becomes
shaky and feels very nervous. What should the nurse suggest to her as a readily available
source of carbohydrate that might get her over this hypoglycemic episode?
o 1. Cereal
o 2. Oranges
o 3. Crackers
o 4. Bread and butter
 78. Which of the following dinner selections would be best suited for a patient admitted
with chronic renal failure?
o 1.Ground round steak, asparagus, bread and butter, fruit cup, and milk
o 2.Hamburger with tomato on a bun, potato chips, and a glass of chocolate milk
o 3.Liver, cottage cheese with peach half, deviled eggs, and coffee with cream and
sugar
o 4.Apple juice, 1 oz roasted chicken, asparagus, sliced tomatoes, fruit cup, and tea
with sugar
 79. What type of nutrition should most likely be ordered for a patient admitted for acute
pancreatitis?
o 1.Parenteral nutritional support
o 2.Clear liquids
o 3.Full liquids, progressing to soft foods as tolerated
o 4.Soft, bland diet
 80. A patient who was admitted for treatment of peptic ulcer disease asks the nurse if
eating too many spicy foods caused the disease. The nurse should explain to him:
o 1. Smoking and alcohol use are the causes of ulcers.
 o 2. Spicy foods and alcohol will cause ulcers.
o 3. The cause is an organism named Helicobacter pylori.
o 4. Stress and worry are the primary causes of ulcers.
 81. A patient is admitted with a diagnosis of suspected myocardial infarction. He
complains about his soft diet order. The nurse explains to the patient that the purpose of
this diet is to:
o 1.Reduce the workload on the heart.
o 2.Decrease irritation to the digestive tract.
o 3.Reduce the number of calories in his diet.
o 4.Decrease peristalsis within the digestive tract.
 82. A patient has a problem with atonic constipation probably caused by poor eating
habits coupled with his dependence on laxatives. Which of the following menus would be
best suited to help him overcome constipation?
o 1.Ground beef patty, boiled potato, baked squash, and milk
o 2.Baked chicken, macaroni, cooked carrots, custard, and coffee
o 3.Macaroni and cheese, peach halves, vanilla ice cream, and milk
o 4.Beef stew with carrots and onions, coleslaw, rye bread, and tea
 83. To reduce the risk of developing hypertension, sodium intake should be limited to
how many grams per day?
o 1. 1.4 g/day
o 2. 2.4 g/day
o 3. 3.4 g/day
o 4. 4.4 g/day
 84. Iron deficiency can result from taking which of the following on a regular basis?
o 1.Vitamin C
o 2.Aspirin
o 3.Antacids
o 4.Anticonvulsants
 85. A patient who has been experiencing severe pain from gallstones is scheduled for
surgery in 2 weeks. To minimize her discomfort until then, the nurse should instruct the
patient to modify her diet in which of the following ways?
o 1.Limit fat intake as much as possible.
o 2.Reduce the total number of calories.
o 3.Increase the amount of dairy products.
o 4.Limit carbohydrate foods.
 86. A patient receiving medical nutritional therapy for coronary heart disease asks the
nurse why the physician recommended an increase in the amount of fiber in his diet. The
nurse should explain that:
o 1. “Fiber slows glucose absorption.”
o 2. “The intestine speeds up the time that food takes to pass through it when fiber
is increased in the diet.”
o 3. “Fiber helps increase LDL cholesterol in the colon.”
o 4. “The stomach empties faster when fiber is present in the diet.”
 87. Which of the following should the nurse take into consideration when planning meals
for patients with chronic renal disease?
o 1.Maintain normal serum blood levels of magnesium and bicarbonates.
o 2.Reduce the levels of chloride and sulfates in the blood.
o 3.Maintain adequate protein and calorie intake.
o 4.Restrict fluids to avoid edema.
 88. The wife of a patient with cancer asks for suggestions to work around his lack of
interest in eating resulting from fatigue and a sore mouth. Which of the following
recommendations might the nurse suggest?
o 1.“Limit the amount of gravy, sauces, or butter added to foods.”
o 2.“Offer salty, spicy, or acidic foods to stimulate his appetite through taste.”
o 3.“Avoid snacking, since it will spoil his appetite.”
o 4.“Try shakes made from frozen liquid supplements or milk shakes with protein
powders added.”
 89. Which of the following problems might an adolescent with bulimia experience other
than intake and absorption?
o 1. Dental erosion
o 2. Gastroesophageal reflux
o 3. Constipation
o 4. Hyperglycemia
 90. Which of the following conditions would not increase the caloric needs of a patient?
o 1.Severe burns
o 2.Healing fracture
o 3.Surgical infection
o 4.Hay fever allergies
 91. Which bacterial poisoning might a patient contract from eating raw eggs?
o 1.E. coli
o 2.Salmonella
o 3.C. botulinum
o 4.Staphylococcus
 92. How many protein calories would a patient consume from an 18-g soy burger?
Answer: ______ calories
 93. A middle-aged woman is concerned because her mother has just been diagnosed with
osteoporosis. She asks what she can do to limit her chances for getting osteoporosis.
Which of the following should the nurse recommend?
o 1. “Increase the potassium in your diet.”
o 2. “Try to increase dairy products in your diet.”
o 3. “You should limit the amount of salt you eat.”
o 4. “Increase the amount of protein you consume each day.”
 94. A patient's sister asks what type of postoperative nutrition her brother will need. The
correct response by the nurse should be:
o 1.“All patients need total parenteral nutrition after surgery.”
o 2.“It all depends on what kind of surgery was done and your brother's condition
after surgery.”
 o 3.“Patients should experience a period of mini-starvation after surgery.”
o 4.“IV fluids and an extremely high protein diet are indicated after surgery.”
 95. Which of the following dietary sources of potassium might a patient consider in
addition to bananas?
o 1.Whole grains
o 2.Green, leafy vegetables
o 3.Red meats
o 4.Dairy products
 96. The trace elements in the body are defined as:
o 1. Minerals that are not essential to health
o 2. Essential nutrients found in very small amounts
o 3. Only minerals that are found in the blood
o 4. Minerals that are undetectable by blood studies
 97. Which of the following diagnostic assessments should be performed on a patient to
determine the average blood glucose levels over a 3-month interval?
o 1.Fasting blood glucose
o 2.Postprandial glucose
o 3.Glucose tolerance test
o 4.Hg A1c
 98. Which of the following are recommended supplements for patients with end-stage
renal disease with high levels of homocystine in the blood?
o 1.Saturated fats and cholesterol
o 2.Ascorbic acid and choline
o 3.Folic acid and vitamin B12
o 4.Potassium and sodium
 99. Increasing bone mineral density during childhood and adolescence reduces the risk of
developing which condition in later life?
o 1. Osteoporosis
o 2. Osteomalacia
o 3. Osteomyelitis
o 4. Osteosarcoma
 100. Which of the following is likely to have the greatest impact on the eating habits of
adolescents?
o 1.Nutrition knowledge
o 2.Availability of nutritious foods
o 3.Instructions from parents and health care professionals
o 4.Personal beliefs about nutrition
 101. Which of the following levels indicate coronary heart disease (CHD)?
o 1.Elevated levels of serum TC and LDL, with reduced levels of HDL
o 2.Reduced levels of serum TC and LDL, with elevated levels of HDL
o 3.Elevated levels of serum TC and HDL, with reduced levels of LDL
o 4.Reduced levels of serum TC and HDL, with elevated levels of LDL
 102. Which of the following diets strongly predisposes humans to the development of
colon cancer?
 o 1. High in fiber and vegetables, low in fats and calories
o 2. Low in fats and calories, high in fruits and fibers
o 3. High in fats and calories, low in fruits and fibers
o 4. Low in calories and vegetables, high in fruits and fats
 103. After the age of 30 years, as lean body mass declines, a gradual but accelerated
decrease occurs in which of the following?
o 1.Body mass index
o 2.Basal metabolic rate
o 3.Bone mineral density
o 4.Blood glucose metabolism
 104. The mother of a 16-year-old girl reports to the nurse that her daughter has been
eating large amounts of food sometimes and throwing up afterward. In addition, the girl
is exercising much more than she did in the past. Which of the following conditions
should the nurse explore?
o 1.Anorexia nervosa
o 2.Bulimia nervosa
o 3.Binge eating disorder
o 4.Compulsive eating disorder
 105. It has been shown that a direct relationship exists between excess body weight and
which of the following conditions?
o 1. Renal disease and type 2 diabetes.
o 2. Gallbladder disease and hypertension.
o 3. Hypertension and type 2 diabetes.
o 4. Hypertension and degenerative joint disease.
 106. Which of the following reasons accounts for the nausea and sometimes vomiting in
the mother-to-be during the first trimester?
o 1.Delayed emptying of intestines
o 2.Frequent urination
o 3.Relaxation of the cardiac sphincter
o 4.Rising level of estrogen in the blood
 107. Guidelines for nutrition during lactation include:
o 1.Decreasing the amount of calories consumed during pregnancy to prevent
additional weight gain
o 2.Limiting fluids to four to six glasses per day to prevent fluid overload
o 3.Increasing the energy intake by approximately 500 kilocalories more than the
usual adult allowance
o 4.Increasing the amount of fats in the diet to ensure ample absorption of fat-
soluble vitamins by the baby
 108. A patient who does not like to drink water asks the nurse if it is okay to drink six to
eight glasses of tea each day instead. The nurse should tell her:
o 1. “Tea is a good substitute, especially if you like the taste. Be sure to add enough
sugar to make it flavorful too.”
o 2. “Tea is a diuretic and increases your need for fluids. You might try sparkling
water or water flavored with fruit flavors.”
 o 3. “Drinking tea with meals helps absorb iron from the foods.”
o 4. “Tea is better than coffee because it does not contain caffeine.”
 109. The macronutrients with the greatest sources of energy in the diet are:
o 1.Protein and carbohydrates
o 2.Carbohydrates and fats
o 3.Fats and proteins
o 4.Carbohydrates and vitamins
 110. A patient who was admitted for treatment of food poisoning mentions to the nurse
that he saw a bandage on the hand of the person at the fast food restaurant where he
bought his chicken dinner. The nurse explains to the patient that he most likely has been
infected with which of the following?
o 1.Clostridium perfringens
o 2.Salmonella typhi
o 3.Escherichia coli
o 4.Staphylococcus aureus
 111. For which of the following age-groups should the nurse include caution to mothers
about botulism in honey?
o 1. Infants
o 2. Adolescents
o 3. Middle-aged adults
o 4. Older adults
 112. A female patient says that, during premenstrual syndrome, she has symptoms of
hypoglycemia that do not respond to eating food. What should the nurse tell the patient
about this phenomenon?
o 1.“You are probably eating the wrong foods. You should include high-calorie
carbohydrates such as candy or fruit juice.”
o 2.“Although the symptoms are similar, this is probably not hypoglycemia and will
not respond to the same treatment.”
o 3.“Have you tried taking crackers and milk for the symptoms?”
o 4.“The next time this happens, be sure to get a blood sugar done so we can
prescribe a proper diet for you.”
 113. Which of the following reasons make children and adolescents particularly
susceptible to iron-deficiency anemia?
o 1.Their diets are deficient in trace minerals necessary to absorb the iron that they
get in food intake.
o 2.Iron is filtered from the bloodstream and excreted by the kidneys during growth
spurts.
o 3.They use greater amounts of iron for growth, and they prefer foods that are low
in iron content.
o 4.They do not absorb as much iron from their diet and they will not take
supplements.
 114. On a 2000 kilocalories/day diet, what is the least amount of kilocalories that should
come from fat? Answer: ________ kilocalories/day
 115. On the low end of a 2000-calorie diet, what is the number of calories that should
come from carbohydrates? Answer: _______calories
 116. Which of the following actions describes the term “pouching”?
o 1. Development of enlarged villi in the small intestine that are known as
diverticula
 2.Adipose deposits around the middle of the body that give the appearance
of an abdominal pouch
 3.Retaining pieces of food or medications between the cheeks and gums
 4.Carrying a small bag with emergency food and medications in case of a
diabetic reaction away from home
o 117. The Women, Infants, and Children (WIC) program is designed to meet
which of the following needs? Choose all that apply.
 _____1.Nutrition education
 _____2.Vouchers for prescribed supplemental foods
 _____3.Meals on Wheels to homebound elderly patients
 _____4.Community meals for any low-income adult
 _____5.Dietary counseling for patients with eating disorders
o 118. The designation of “GRAS” means that food additives are:
 1.Derived from plant origins
 2.Unsafe for use with small children and pregnant women
 3.Added to genetically modified foods to retain freshness
 4.Generally recognized as safe
o 119. For which of the following reasons are food additives such as alginate,
lecithin, agar, and carrageenan used?
 1. To improve nutritive value
 2. To impart and maintain desired consistency
 3. To enhance flavor
 4. To maintain appearance, palatability, and wholesomeness
o 120. Which of the following ways does alcoholism contribute to poor nutrition?
 1.Increased pancreatic secretions that block digestion of nutrients
 2.Increased liver stores of fat-soluble vitamins that hamper metabolism
 3.Reduced intake and metabolism of essential nutrients
 4.Increased pancreatic secretions and rapid breakdown of nutrients
o 121. A patient who has been taking a tricyclic antidepressant for several weeks
complains to the nurse that she is gaining weight and cannot seem to lose it.
Patient teaching should include:
 1.“This is an alarming occurrence, and you should make an appointment
with your psychiatrist immediately.”
 2.“Have you been eating more junk food and snacks? That can put on the
pounds pretty quickly.”
 3.“This is a common side effect of tricyclic antidepressants. Let's take a
look at your food diary and see if there is a way we can help control this
while you continue to take the medication.”
 4.“You should stop taking the medication right away and see if you can
lose the weight.”
o 122. A patient who has been taking disulfiram (Antabuse) reports to the nurse that
at a banquet last night he had a flushing reaction and had to leave the dinner. He is
very embarrassed and wants to know how to prevent this from happening again.
The nurse should explain to him:
 1. “In addition to alcoholic beverages, a reaction can be triggered from
eating foods with alcohol in them, such as sauces that may not have been
cooked thoroughly and may still have an alcoholic content.”
 2. “That was probably just a freak accidental happening. I'm sure it won't
take place again.”
 3. “As long as you never eat the same foods again, you should be okay.”
 4. “Are you sure you didn't use too much aftershave or cologne before you
left the house?”
o 123. After 6 weeks on medical nutrition therapy to lower his LDL cholesterol, a
patient receives the good news that his target has been realized. He tells the nurse
that he is relieved to know that he can now resume his previous diet. The nurse
should tell him:
 1.“The medical nutrition therapy you have been prescribed should
continue with modifications to keep your cholesterol levels from going
back up again.”
 2.“That is good news! I'm so happy for you.”
 3.“It may take several weeks for you to be able to tolerate your previous
diet again.”
 4.“If you increased your exercise regimen, you could return to your
previous diet much faster.”
o 124. A patient with diabetes calls and reports to the nurse that she is nauseated
and coughing a lot. She is not able to manage solid foods and wants to know if
she should skip her diabetes medication until she feels better. The nurse should
explain to her:
 1. “Yes, because otherwise you will have a hypoglycemic reaction.”
 2. “Even though you can't take solid foods, you will need the medication
to cover soft and liquid foods that you may have.”
 3. “Don't take the medication again until you can tolerate a full diet of
solid foods.”
 4. “It's okay to stop the medication, but you should start taking it again if
you have any symptoms of a reaction.”
o 125. The foods that are the most likely to raise serum cholesterol levels are foods
that:
 1.Have no trans fatty acids
 2.Are high in unsaturated fats
 3.Are fat free
 4.Are high in saturated fats
o 126. Which of the following is a common side effect of narcotic analgesics?
 1.Anxiety
 2.Constipation
 3.Diarrhea
 4.Tachypnea
o 127. Which of the following nursing interventions would be appropriate for a
patient who is receiving a PCA (patient-controlled analgesic) of Demerol?
 1. Administer before meals.
 2. Caution patient to use sunscreen and protective clothing.
 3. Increase the intake of fluids.
 4. Instruct patient to make position changes slowly.
o 128. Which of the following types of dietary fiber is noncarbohydrate?
 1.Cellulose
 2.Lignin
 3.Mucilages
 4.Pectin
o 129. Sugar alcohols are often used as sugar replacers. An upside of using sugar
alcohols is that they do not promote:
 1.Constipation
 2.Diarrhea
 3.Indigestion
 4.Tooth decay
o 130. What is the fuel factor for carbohydrates per gram? Answer: ____________
o 131. Which of the following foods would be used more frequently in a low-
saturated fat diet to lower the risk of heart disease?
 1. Bacon
 2. Eggs
 3. Palm oil
 4. Olive oil
o 132. In which of the following states would a negative nitrogen balance occur?
 1.Childhood
 2.Illness
 3.Lactation
 4.Pregnancy
o 133. Which of the following persons has the lowest energy needs per unit of body
weight?
 1.6-month-old girl
 2.31-year-old mother
 3.37-year-old father
 4.78-year-old grandmother
o 134. A 3-oz piece of chicken breast contains 16 g protein, 2 g fat, and 0
carbohydrates. What is its kilocalorie value? Answer: _________ kilocalories
o 135. Which of the following food sources supplies the greatest amount of vitamin
E?
 1. Chicken liver
 2. Safflower oil
 3. Whole-grain cereal
 4. Whole milk
o 136. Which of the following foods should the nurse teach the patient to choose to
increase intake of vitamin C?
 1.Bread and rice
  2.Eggs and milk
 3.Safflower oil
 4.Tomatoes and kiwi
o 137. What percentage of the body's calcium is found in bones and teeth? Answer:
__________%
o 138. Which of the following minerals whether it becomes deficient or toxic in the
body can cause cardiac problems?
 1.Calcium
 2.Chloride
 3.Potassium
 4.Sulfa
o 139. What are some of the advantages of breastfeeding the nurse should include in
her teaching plan to a new mother? Place an “X” by all advantages that apply.
 ______1. Causes allergies and intolerances
 ______2. Does not improve cognitive development
 ______3. Ease of digestion
 ______4. Economy and convenience
 ______5. Fewer infections
o 140. Which of the following suggestions should make child feeding easier? Place
an “X” by all suggestions that apply.
 ______1.Be patient.
 ______2.Offer a variety of foods.
 ______3.Overseason.
 ______4.Serve dessert first.
 ______5.Serve small portions.
o 141. To help consumers determine how a food fits into a healthy diet, the
following nutrients must be listed as percent of the daily value (DV%). Number
these nutrients in priority order of how they would occur on a nutrition label, with
#1 indicating highest priority and #8 indicating lowest priority.
 _____Calcium and iron
 _____Cholesterol
 _____Dietary fiber
 _____Saturated fat
 _____Sodium
 _____Total carbohydrate
 _____Total fat
 _____Vitamins A and C
o 142. To prevent a bacterial food infection four steps for food safety should be
followed. Place the following steps in order: ____Chill
o ____Clean
o ____Cook
o ____Separate
 143. Food fads fall into which one of the following claims?
o 1. Food availability
o 2. Food combinations
o 3. Food habits
 o 4. Food taste
 144. Food fads appeal to which of the following vulnerable groups? (choose all that
apply)
o ______1.Teenagers
o ______2.Older individuals
o ______3.Religious persons
o ______4.Athletes
o ______5.Obese individuals
o ______6.Movie stars
 145. Of the five forces that move water and solutes across membranes listed below,
identify all the forces occurring in the following figure:
o ______1.Filtration
o ______2.Osmosis
o ______3.Active transport
o ______4.Diffusion
o ______5.Pinocytosis

o ______1. Energy
o ______2. Condiments
o ______3. Nutrients
o ______4. Texture
 147. Place an “X” beside all those items that are changing food patterns of people in the
United States.
o ______1.Economical buying
o ______2.Fast foods
o ______3.Households
o ______4.Income
o ______5.Working women