PRACTICE NCLEX QUESTIONS BASED ON NUTRITION Part 4

by

KEY POINTS SHOULD BE KEEP IN MIND REGARDING NUTRITION WHILE NCLEX PREPARATION OR NURSING EXAM

  • Major stages of the lifespan with specific nutritional needs are pregnancy, lactation, infancy, childhood, and adolescence. Adults and older adults may experience physiological aging changes, which influence individual nutritional needs.
  • Always assess the client’s ability to eat and swallow and promote independence in eating as much as is possible
  • Always consider the client’s cultural, spiritual, and personal choices when planning nutritional intake.
  • Monitor the client’s hydration status by assessing intake and output, assessing weight, monitoring for edema, and monitoring for signs of dehydration. Each kilogram 2.2lb of weight gained or lost is equal to 1 liter of fluid retained or lost.
  • Provide nutritional supplements such as those high in protein, as prescribed, for the clients on a liquid diet.
  • Consider the client’s disease or illness and how it may affect nutritional status.
  • Calorie counts assist in determining the client’s total nutritional intake and can identify a deficit or excess intake.
  • Fluids restrictions may be prescribed for clients with hyponatremia, severe extracellular volume excess, and renal disorders. Ask specifically about the client preferences regarding types of oral fluids and temperature preference of fluids.
  • An initial assessment includes identifying allergies and food and medication interactions.
  • BMI Body Mass Index can be calculated by dividing the client’s weight in kilograms by height in meters squared.

PRACTICE NCLEX QUESTION BASED ON THE NUTRITION

  1. The nurse is teaching a client who has iron deficiency anemia about foods she should include in the diet. The nurse determines that the client understands the dietary modifications if which items are selected from the menu?
    1. Nuts and milk
    2. Coffee and tea
    3. Cooked rolled oats and fish
    4. Oranges and dark green leafy vegetables
  2. The nurse is planning to teach a client with malabsorption syndrome about the necessity of the following a low-fat diet. The nurse develops a list of high-fat foods to avoid and should include which foods items on the list? SELECT ALL THAT APPLY
    1. Oranges
    2. Broccoli
    3. Margarine
    4. Cream cheese
    5. Luncheon meats
    6. Broiled haddock
  3. The nurse instructs a client with chronic kidney disease 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?
    1. Cream of wheat, blueberries, coffee
    2. Sausage and eggs, banana, orange juice
    3. Bacon, Cantaloupe melon, tomato juice
    4. Cured pork, grits, strawberries, orange juice.
  4. The nurse is conducting a dietary assessment on a client who is on a vegan diet. The nurse provides dietary teaching and should focus on foods high in which vitamin that may be lacking in a vegan diet?
    1. Vitamin A
    2. Vitamin B12
    3. Vitamin C
    4. Vitamin E
  5. A client with hypertension has been told to maintain a diet low in sodium. The nurse who is teaching this client about foods that are allowed should include which food item in a list provided to the client?
    1. Tomato soup
    2. Boiled shrimp
    3. Instant oatmeal
    4. Summer squash
  6. A postoperative client has been placed on a clear liquid diet. The nurse should provide the client with which items that are allowed to be consumed on this diet? Select all that apply.
    1. Broth
    2. Coffee
    3. Gelatin
    4. Pudding
    5. Vegetable juice
    6. Pureed vegetables
  7. The nurse is instructing a client with hypertension on the importance of choosing foods low in sodium. The nurse should teach the client to limit intake of which food?
    1. Apples
    2. Bananas
    3. Smoked salami
    4. Streamed vegetables
  8. A client who is recovering from surgery has been advanced from a clear liquid diet to a full liquid diet. The client is looking forward to the diet change because he has been “bored” with the clear liquid diet. The nurse should offer which full liquid item to the client?
    1. Tea
    2. Gelatin
    3. Custard
    4. Ice pop
  9. A client is recovering from abdominal surgery and has a large abdominal wound. The nurse should encourage the client to eat which food item that is naturally high in vitamin C to promote wound healing?
    1. Milk
    2. Oranges
    3. Bananas
    4. Chicken
  10. The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the disorder, the nurse teaches the client about foods that are high in thiamine. The nurse determines that the client has best understanding of the dietary measures to follow if client states an intention to increase the intake of which food?
    1. Milk
    2. Chicken
    3. Broccoli
    4. Legumes
  11. The nurse provides instructions to a client with a low potassium level about the foods that are high in potassium and tells the client to consume which foods? Select all that apply.
    1. Peas
    2. Raisins
    3. Potatoes
    4. Cantaloupe
    5. Cauliflower
    6. Strawberries
  12. The nurse is reviewing laboratory results and notes that a client’s serum sodium level is 150 mEq/L. The nurse reports the serum sodium level to the primary health care provider (PHCP), and the PHCP prescribes dietary instructions based on the sodium level. Which acceptable food items does the nurse instruct the client to consume? Select all that apply.
    1. Peas
    2. Nuts
    3. Cheese
    4. Cauliflower
    5. Processed oat cereals

ANSWERS

  1. 4
  2. 3,4,5
  3. 1
  4. 2
  5. 4
  6. 1,2,3
  7. 3
  8. 3
  9. 2
  10. 4
  11. 2,3,4,6
  12. 1,2,4

Leave a Comment