ATI Nutrition CMS Practice Exam Questions & Answers Online Practice A &
B 2019
ATI Nutrition Practice 2019 A for CMS Prep
1. A nurse is preparing to bottle feed an infant who has a cleft lip. Which of the following actions
should the nurse take to reduce risk of aspiration?
Answer: Squeeze the infant's cheeks together while feeding - Helps obtain adequate seal
2. A nurse is preparing a health promotion seminar for a group of clients about cancer prevention.
Which of the following information should the nurse include?
Answer: Eat at least 2.5 cups of fruit and vegetables each day - Maintains body weight; reduces
risk for lung ang GI cancers.
3. A nurse is teaching a client about stress management. Which of the following statements by
the client indicates an understanding of the teaching?
Answer: I will take a long walk every evening - Benefits of exercise; assistance in stress
management
4. A nurse is providing dietary instructions for a client who has a prescription for warfarin.
Which of the following foods should the nurse recommend the client eat in moderation while
taking this medication?
Answer: Leafy green vegetables - Vitamin K containing foods as they can work against
anticoagulation effects of warfarin
5. A nurse in a long-term care facility is monitoring a client during mealtime who has Parkinson's
disease. Which of the following findings should the nurse identify as the priority?
Answer: The client drools while eating - Dysphagia; risk for aspiration
6. A nurse is reviewing the laboratory values of a group of clients. Which of the following clients
should the nurse identify as experiencing dehydration?
Answer: A client who has a sodium level of 150 mEq/L
Hypernatremia; water deficit causing increased sodium concentration; s/s of hypernatremia: h/a,
nausea, confusion, fatigue.
7. A nurse is providing teaching to a client who has diabetes mellitus and an HbA1c of 8.7%.
Which of the following statements by the client indicates an understanding of this laboratory
value?
Answer: This shows I have not been following my diet - HbA1c goal level for DM is between
6.5% and 7%
8. A nurse is caring for a client who has undergone radical head and neck resection to treat cancer
and is receiving radiation therapy. The nurse should monitor for which of the following potential
adverse effects?
Answer: Changes in the production of saliva
9. A nurse is providing dietary teaching to a client who is postoperative following a gastric
bypass procedure. Which of the following instructions should the nurse include?
Answer: • Begin each meal with a protein
• Client needs 60-120 g protein each day
10. A nurse is providing dietary teaching for a client who has osteoporosis. The nurse should
instruct the client that which of the following foods has the highest amount of calcium?
Answer: 1/2 cup roasted almonds
11. A nurse is caring for an adolescent who has type 1 diabetes mellitus. Which of the following
actions should the nurse take to assess for Somogyi phenomenon?
Answer: Monitor blood glucose levels during the night - Somogyi phenomenon is fasting
hyperglycemia that occurs in the morning in response to hypoglycemia during the nighttime.
12. A nurse is caring for a client who has a new prescription for parenteral nutrition (PN)
containing a mixture of dextrose, amino acids, and lipids. Prior to administration of the PN, the
nurse should report which of the following food allergies to the provider?
Answer: Eggs - Lipid component composed of soybean or safflower soybean oil with egg
phospholipid used as an emulsifier; risk for allergic reaction.
13. A nurse is assessing a client who has fluid volume excess. Which of the following
manifestations should the nurse expect?
Answer: Crackles in the lungs - Respiratory s/s of fluid volume excess: crackles, dyspnea,
shortness of breath
14. A nurse is teaching a client who has hypertension about decreasing sodium intake. Which of
the following information should the nurse include in the teaching?
Answer: Season food with herbs and spices - To replace salt
15. A nurse is developing an educational program about the glycemic index of foods for clients
who have diabetes mellitus. Which of the following foods should the nurse identify as having the
highest glycemic index?
Answer: Baked potato
Index of 85-90 - glycemic index is a tool used to rank foods according to the degree in which the
food raises serum glucose levels.
16. A nurse is caring for a client who is at 8 weeks of gestation and has a BMI of 34. The client
asks about weight goals during her pregnancy. The nurse should advise the client to do which of
the following?
Answer: Gain approximately 6.8 kg (15 lb)
Based on this BMI she should gain 4.9 to 9.1 kg (11-20lb) during her pregnancy.
17. A nurse is providing teaching to a client who is a vegetarian and requires an increase in zinc
intake. Which of the following foods should the nurse include in the teaching as the best source
of zinc?
Answer: Pinto beans
18. A nurse is providing teaching to a client who has dumping syndrome and is experiencing
weight loss. Which of the following instructions should the nurse include in the teaching?
Answer: Consume liquids in between meals - To slow movement of food from the stomach.
19. A client is experiencing anorexia related to cancer treatment. Which of the following
interventions should the nurse implement to increase the client' nutritional intake?
Answer: Add extra calories and protein to every meal
20. A nurse is caring for a client who is dehydrated and is receiving intermittent enteral feeding.
Which of the following actions should the nurse plan to take?
Answer: Provide the formula as a continuous infusion - For pt w/ dehydration, continuous
infusion prevents receiving high carbohydrate load with each feeding.
21. A nurse is assessing a clients risk for pressure injuries using the Braden scale. The client eats
more than half of most meals but occasionally refuses a meal. Which of the following
information should the nurse document on the nutrition category of the Braden scale?
Answer: 3 (Adequate)
A client who eats more than half of most meals, occasionally refuses a meal, and has four
servings of protein a day scores a 3-adequate on Braden
22. A nurse is assessing a client who has an elevated blood pressure, headache, and is sweating.
The client recently started taking an MAOI. The nurse should question the client regarding
consumption of which of the following foods?
Answer: Cheddar cheese
(tyramine containing foods (cheeses) can cause hypertensive crisis for those on MAOIs)
23. A nurse is providing teaching about lowering solid fat intake to an adolescent who usually
consumes 2,000 calories per day. Which of the following instructions should the nurse include?
Answer: Restrict your daily meat intake to 5 ounces
24. A nurse is assessing a client who is suspected of having lactose intolerance. Which of the
following is an expected finding?
Answer: Flatulence
25. A nurse is teaching about increasing dietary intake of micronutrients to a client who has
difficulty seeing at night. Which of the following micronutrients should the nurse include in the
teaching?
Answer: Vitamin A
26. A nurse is teaching a client who has chronic kidney disease about limiting dietary calcium
intake. Which of the following food choices should the nurse include in the teaching as having
the highest amount of calcium?
Answer: 1 cup low fat yogurt
27. A nurse is providing teaching to a client who has dumping syndrome. Which if the following
information should the nurse include?
Answer: Apply pectin to foods (dietary fiber to delay gastric emptying)
28. A nurse in a provider's office is assessing a client who has HIV. The nurse should identify
which of the following findings as an indication to increase the client's nutritional intake?
Answer: Presence of HSV infection
29. A nurse is providing discharge teaching to a postpartum client about breast milk use and
storage. Which of the following statements should the nurse make?
Answer: You cannot place thawed milk back in the freezer. (Possibility for bacterial growth)
30. A nurse is caring for a client who is receiving continuous enteral tube feedings. Which of the
following actions should the nurse take to prevent aspiration?
Answer: Monitoring gastric residuals every 4 hr
ATI Nutrition Practice 2019 B for CMS Prep
31. A nurse is reviewing the laboratory data of four clients. The nurse should identify that which
of the following clients is experiencing fluid overload:
Answer: A client who has a sodium level of 130 mEq/L
32. A nurse is planning discharge teaching for a client who is postoperative following placement
of a colostomy. Which of the following statements should the nurse plan to include?
Answer: "Increase your intake of foods containing pectin."
33. A nurse is reviewing the laboratory results of a client who has a pressure injury. Which of the
following findings should indicate to the nurse that the client is at risk for impaired wound
healing?
Answer: Albumin 3.0 g/dL
34. A nurse is providing teaching to a client who is lactating about increasing protein intake.
Which of the following foods should the nurse recommend as the best source of protein?
Answer: Cottage cheese
The nurse should recommend cottage cheese as the best source of protein because it is a
complete protein. Complete proteins contain all nine essential amino acids and provide the best
support for human growth and nourishment.
35. A nurse is creating a plan of care for a client who has anorexia nervosa. Which of the
following interventions should the nurse include in the plan?
Answer: Assign privileges based on direct weight gain.
The nurse should explain to the client that restrictions and privileges will be dependent on
treatment compliance and direct weight gain. This approach involves the client in development
of the plan of care and gives them control in achieving desired privileges.
36. A nurse in an antepartum clinic is teaching a client about nutritional recommendations during
pregnancy. Which of the following client statements indicates an understanding of the teaching?
Answer: "I should take a daily iron supplement during my pregnancy."
Clients who are pregnant should take 30 mg of iron supplementation daily to reduce the risk for
iron-deficiency anemia.
37. A nurse is admitting a client who has had a fever and diarrhea for the past 3 days. Which of
the following findings should indicate to the nurse the client is dehydrated?
Answer: Orthostatic hypotension
The nurse should identify a client who is dehydrated can experience orthostatic hypotension due
to the fluid loss from the client's body, which causes low blood volume, resulting in low blood
pressure.
38. A nurse is assessing a client who experienced a 5% weight loss in the past 30 days. Which of
the following findings should the nurse identify as an indication of malnutrition?
Answer: Ankle edema - The nurse should identify that lower extremity edema is a manifestation
of malnutrition and is indicative of a protein deficiency in the client.
Hyperreflexia - Paresthesia and weak hand grasps are manifestations of malnutrition.
39. A nurse is providing information regarding breastfeeding to the parents of a newborn. Which
of the following statements should the nurse make?
Answer: Breast milk is nutritionally complete for an infant up to 6 months of age.
Breast milk is nutritionally complete to support growth and development of newborns and
infants.
40. A nurse is providing teaching regarding diet modifications to a client who is at a high risk for
cardiovascular disease. The client is accustomed to traditional Mexican foods and wants to
continue to include them in her diet. Which of the following recommendations should the nurse
give the client?
Answer: Use canola oil instead of lard for frying - The nurse should teach the client to use
monounsaturated fats, such as canola oil, instead of saturated fats, such as lard, to reduce the risk
for cardiovascular disease.
Use soy milk instead of cow's milk - The nurse should recognize that soy milk is not part of a
traditional Mexican diet and should recommend fat-free or low-fat cow's milk.
41. A nurse is developing a teaching plan for a client who has dysphagia and is being discharged
home with a prescription for a mechanical soft diet. Which of the following foods should the
nurse include in the plan?
Answer: Mashed potatoes
A mechanical soft diet is a diet of foods with altered texture. It includes cooked fruits and
vegetables, foods that are softened with liquids, and foods that are thickened for consistency.
42. A nurse is caring for a client who has age-related macular degeneration (AMD) and asks the
nurse if there are any nutritional changes to consider. Which of the following responses should
the nurse make?
Answer: "Increase dietary intake of lutein.”
Lutein, a carotenoid found in vitamin A, slows the progression of AMD and is found in kale,
spinach, collards, and mustard greens.
43. A nurse is updating a plan of care for a client who is receiving intermittent enteral feedings
and is experiencing diarrhea. Which of the following interventions should the nurse include in
the plan?
Answer: Feed the client in small, frequent volumes. The nurse should administer the feedings in
small, frequent volumes because a large volume or rapid feeding of the formula can cause
diarrhea.
44. A nurse is planning care for a client who is receiving radiation to the neck and has developed
stomatitis. Which of the following interventions should the nurse include in the plan?
Answer: Relieve mouth pain by consuming frozen foods.
The nurse should encourage the client to consume frozen foods such as frozen bananas, ice
cream, or popsicles, which can numb the mouth and help alleviate pain.
45. A nurse is caring for a client who is being treated for cancer using chemotherapy. Which of
the following interventions should the nurse suggest to aid in management of treatment-related
changes in taste?
Answer: Use plastic utensils. Use of plastic utensils can help minimize a metallic taste that often
accompanies chemotherapy treatment.
46. A nurse is providing discharge teaching to a client who has Parkinson's disease and a
prescription for levodopa-carbidopa. Which of the following foods should the nurse instruct the
client to consume with the medication?
Answer: One slice wheat toast. Absorption of levodopa-carbidopa decreases when consumed
with protein. One slice of wheat toast is the lowest source of protein at 3 g per slice.
47. A nurse in a clinic is reviewing the laboratory findings of a client who has type 2 diabetes
mellitus. Which of the following findings indicates the client's plan of care is effective?
Answer: HbA1c 6.5%
The nurse should identify that a HbA1c level of less than 7% indicates the plan of care is
effective for a client who has type 2 diabetes mellitus.
48. A nurse is caring for a group of clients. A client who has which of the following conditions
has an increased protein requirement?
Answer: Pressure injury - A client who has a pressure injury needs additional protein to promote
healing.
49. A nurse is caring for a client who has anemia and a new prescription for an iron supplement.
The nurse should recommend the client consume the supplement with which of the following
beverages to increase absorption?
Answer: Tomato juice - The nurse should recommend the client consume the supplement with
beverages containing vitamin C, such as tomato juice or orange juice, because this will enhance
the absorption of the iron supplement.
50. A nurse is providing information about cardiovascular risk to a client who has received a
lipid panel report. The nurse should include that which of the following findings is within an
expected reference range?
Answer: HDL 79 mg/dL
An HDL level greater than 45 mg/dL for a male and greater than 55 mg/dL for a female is within
the expected reference range. An HDL of 79 mg/dL indicates the client is at low risk for
cardiovascular disease.
51. A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the
following laboratory findings indicates that the TPN therapy is effective?
Answer: Prealbumin 30 mg/dL
Prealbumin level is a sensitive indicator of nutritional status. The nurse should identify that a
level of 30 mg/dL is within the expected reference range of 15 to 36 mg/dL and indicates the
TPN is effective.
52. A nurse is providing teaching to a client who is currently experiencing an exacerbation of
Crohn's disease. Which of the following statements by the client indicates an understanding of
dietary practices during acute episodes?
Answer: I will follow a high-protein diet
Clients who have Crohn's disease should follow a high-calorie, high-protein diet to prevent
malnutrition and attain the required calories to promote healing.
53. A nurse is teaching a client about managing irritable bowel syndrome (IBS). Which of the
following information should the nurse include in the teaching?
Answer: Take peppermint oil during exacerbation of manifestations.
The nurse should teach the client to take peppermint oil because peppermint relaxes the smooth
muscle of the GI tract and decreases the manifestations of IBS.
54. A nurse is caring for a client who is prescribed captopril. The nurse should recognize that
which of the following foods could cause a potential medication interaction?
Answer: Cantaloupe
ACE inhibitors, such as captopril, retain potassium and can lead to hyperkalemia. The nurse
should recognize that cantaloupe is a food source high in potassium as one cup contains 473 mg.
The client should avoid cantaloupe as well as other foods that are high in potassium while taking
an ACE inhibitor
55. A nurse is providing nutritional teaching to a client who reports wanting to lose weight. The
nurse should identify that which of the following client statements indicates an understanding of
the teaching?
Answer: "I will make a list before I go grocery shopping."
Developing a shopping list allows the client to adhere to meal planning, prevent impulse buying,
and purchase only the quantity of food needed.
56. A nurse is teaching a client who has a BMI of 22 about dietary recommendations during
pregnancy. Which of the following statements by the client indicates an understanding of the
teaching?
Answer: "I should plan to gain a total of 25 to 35 pounds."
The nurse should teach a client whose weight is within the expected reference range to gain 11.3
to 15.9 kg (25 to 35 lb) during pregnancy.
57. A nurse is providing dietary teaching for a client who has COPD. Which of the following
instructions should the nurse include in the teaching?
Answer: Consume foods that are soft in texture and easy to chew.
Eating a soft diet and avoiding foods that are difficult to chew will decrease shortness of breath
while eating.
58. A nurse is educating a group of clients about vitamin and mineral intake during pregnancy.
Which of the following supplements should the nurse instruct the clients to avoid taking with
iron?
Answer: Calcium
The nurse should instruct the client to take calcium and iron supplements at different times, or
between meals, because calcium can interfere with iron absorption if taken together with meals.
59. A nurse is caring for a client who has diabetes mellitus and reports feeling dizzy, weak, and
shaky. Which of the following is the priority action by the nurse?
Answer: Check the client's blood glucose level.
The first action the nurse should take using the nursing process is to assess the client. Therefore,
checking the client's blood glucose level is the priority action.
60. A nurse is teaching a client who has a prescription for ferrous sulfate about food interactions.
Which of the following statements indicates that the client understands the teaching?
Answer: "I can take this medication with juice."
The nurse should instruct the client to take this medication between meals with juice. The client
can take this medication with meals if gastric upset occurs.
61. A client reports constipation during a routine checkup. The client was previously encouraged
to increase their intake of mineral supplements. Which of the following minerals should the
nurse identify as the possible cause of the constipation?
Answer: Calcium - Calcium can lead to constipation by decreasing peristalsis.
62. A nurse is providing teaching to a client who reports nausea during pregnancy. Which of the
following statements by the client indicates an understanding of the teaching?
Answer: "I will eat dry cereal before I get out of bed."
Carbohydrates, such as dry cereal, are absorbed quickly and readily raise blood sugar levels,
which should reduce nausea.
63. A nurse is caring for a client who develops diarrhea while receiving a continuous enteral tube
feeding. Which of the following actions should the nurse take?
Answer: Warm the formula to room temperature.
A client can develop diarrhea if the formula being infused is too cold. Therefore, the nurse
should warm the formula to room temperature prior to administration.
64. A nurse is preparing to administer an influenza vaccine to an adult client who reports food
allergies. Which of the following food allergies could place the client at risk for a reaction?
Answer: Eggs - A hypersensitivity to eggs can place a client at risk for allergic reactions when
receiving the influenza vaccine. The vaccine should only be administered by a healthcare
provider who can recognize and respond to severe allergic reactions.
65. A nurse is teaching a client who is preparing for bowel surgery about a low-residue diet.
Which of the following food choices by the client indicates an understanding of the teaching?
Answer: Two poached eggs and a banana. A low-residue diet limits the amount of stool traveling
through the intestinal tract. The nurse should teach the client to avoid foods high in fiber.
Poached eggs and bananas are acceptable low-residue menu choices.
66. A nurse is providing teaching about cancer prevention to a group of clients. Which of the
following client statements indicates an understanding of the teaching?
Answer: "I will eat five servings of fruits and vegetables each day."
The nurse should instruct the clients to consume four to five servings, or about 2.5 cups, of fruits
and vegetables daily. Eating various fruits and vegetables assists in decreasing blood pressure
and weight.
67. A nurse is caring for a client who is receiving intermittent enteral feedings every 4 hr via an
NG tube. Which of the following actions should the nurse take to reduce the risk for aspiration?
Answer: Place the client in a semi-Fowler's position.
The nurse should maintain the client in a semi-Fowler's position to reduce the risk for aspiration
of stomach contents during the feeding and for at least 30 min after the completion of the
feeding.
68. A nurse is admitting a client who has diabetic ketoacidosis. Which of the following findings
should the nurse expect?
Answer: Increased urination
The nurse should identify that increased urination is a manifestation of diabetic ketoacidosis.
Other manifestations can include fruity breath, Kussmaul respirations, excessive thirst, and
orthostatic hypotension.
69. A nurse is providing dietary teaching about reducing the risk of infection to a client who has
cancer and is receiving chemotherapy. Which of the following client statements indicates an
understanding of the teaching?
Answer: "I will use leftovers within 24 hours."
The client should use leftovers within 24 hr to reduce the risk of infection from a foodborne
pathogen.
70. A nurse is reviewing the laboratory results of a client who is receiving continuous total
parenteral nutrition. Which of the following results should the nurse report to the provider?
Answer: Glucose 238 mg/dL
This laboratory finding is above the expected reference range for casual glucose and requires
reporting to the provider.
71. A nurse is caring for a client who is receiving total parenteral nutrition (TPN). The current
bag of TPN is empty and a new bag is not available on the unit. Which of the following solutions
should the nurse infuse until a new bag of TPN is available?
Answer: Dextrose 10% in water
The nurse should administer dextrose 10% in water at the same rate as the TPN to prevent
hypoglycemia.
72. A nurse is providing dietary teaching to a client who has celiac disease. Which of the
following statements by the client indicates an understanding of the teaching?
Answer: "I can have tapioca pudding for dessert."
A client who has celiac disease can consume tapioca because this starch does not contain gluten.
73. A nurse is providing teaching for a client who has a new prescription for nifedipine. Which of
the following foods should the nurse instruct the client to avoid?
Answer: Grapefruit juice
The nurse should instruct the client to avoid grapefruit and grapefruit juice while taking
nifedipine. Concurrent use can result in elevated levels of nifedipine and an increased risk for
adverse effects.
74. A nurse is caring for a client who has cirrhosis and ascites. Which of the following dietary
instructions should the nurse provide for this client?
Answer: "Decrease your sodium intake to 1 to 2 grams per day."
To decrease fluid retention, a client who has cirrhosis should limit their daily sodium intake to
2,000 mg.
75. A nurse is calculating the daily protein allowance of a client who weighs 176 lb. The client's
daily protein allowance is 0.8 g/kg. How many grams of protein should the client consume per
day? (Round your answer to the nearest whole number. Use a leading zero if it applies. Do not
use a trailing zero.)
Answer: 64
76. A nurse is assessing a client who has end-stage kidney disease (ESKD). Which of the
following dietary habits increases the client's risk for dysrhythmias?
Answer: Eating a diet rich in potassium
A client who has ESKD has impaired kidney function and is unable to eliminate potassium. As
urine output declines, hyperkalemia develops, which can cause cardiac dysrhythmias.
77. A nurse is performing a comprehensive nutritional assessment for a client. After reviewing
the client's laboratory results, which of the following findings should the nurse report to the
provider?
Answer: Prealbumin 8 mg/dL
A prealbumin level of 8 mg/dL is a critical value that indicates severe malnutrition and requires
reporting to the provider who can prescribe a nutritional intervention. The expected reference
range for prealbumin is 15 to 36 mg/dL.
78. A nurse in an emergency department is reviewing the laboratory report for a client who is
confused and reports nausea and abdominal cramping. The nurse should expect the client's
laboratory results to indicate a dietary deficiency of which of the following minerals?
Answer: Sodium
The nurse should expect the client's laboratory report to indicate a sodium deficit. The
manifestations of sodium deficit include confusion, headache, nausea, dizziness, and abdominal
cramps. The manifestations of sodium toxicity include confusion, thirst, and weakness.
79. A nurse is caring for a client who is receiving continuous enteral feedings via an NG tube.
The nurse notices that the tube feeding has stopped infusing. Which of the following actions is
the nurse's priority?
Answer: Flush the tube with warm water.
According to evidence-based practice, the first action the nurse should take when a tube feeding
stops infusing is to flush the tube with 30 to 50 mL of warm water to re-establish flow. Other
interventions might be required if flushing does not remove the clog.
80. A nurse is teaching an older adult client about nutritional recommendations. Which of the
following statements should the nurse make?
Answer: "You should increase your daily protein intake."
The nurse should instruct the client to increase the daily intake of protein to increase strength and
to enhance immune function and wound healing. The nurse should recommend a protein intake
of 1 to 1.2 g/kg/day of protein for a healthy older adult client. If the older adult client has acute
or chronic medical diagnoses, the nurse should recommend 1.2 to 1.5 g/kg/day of protein.
81. A nurse is assessing the meal pattern of a client who has diverticular disease and a
prescription for a high-fiber diet. Which of the following food choices by the client contains the
most fiber?
Answer: ½ cup bran cereal
A high-fiber diet is recommended for clients who have diverticular disease because bulky, soft
stools are easier for the client to pass and result in decreased pressure within the colon. The nurse
should determine that a ½ cup of bran cereal contains the most fiber at 10 g per serving.
82. A nurse is initiating an enteral feeding for a client who has chronic bronchitis. Which of the
following types of formula should the nurse anticipate administering to the client?
Answer: High calorie
A client who has pulmonary disease requires a formula that is high in calories and protein to
maintain energy demands.
83. A nurse is providing discharge teaching to a client who has a new ileostomy. Which of the
following dietary guidelines should the nurse include in the teaching?
Answer: Prepare meals on a schedule.
The nurse should teach a client who has an ileostomy to prepare meals on a schedule to promote
regular bowel elimination patterns.
84. A nurse is caring for a client who is receiving radiation therapy. The client reports a metallic
taste in his mouth while eating. Which of the following actions should the nurse take? (Select all
that apply.)
Answer: Provide three large meals daily is incorrect. The nurse should provide small, frequent
meals for a client who is experiencing an altered taste.
Offer citrus fruits is correct. Citrus fruits stimulate the production of more saliva, which helps
diminish the metallic taste.
Suggest pickles as a snack is correct. Pickles stimulate the production of more saliva, which
helps diminish the metallic taste. Rinse silverware prior to eating is incorrect. Plastic utensils
should be used to avoid increasing the metallic taste in foods.
Gargle with mouthwash is correct. Gargling with mouthwash stimulates the production of more
saliva, which helps diminish the metallic taste.
85. A nurse is caring for a client who has advanced Parkinson's disease and dysphagia. Which of
the following actions should the nurse take?
Answer: Offer the client a high-calorie diet.
The nurse should add high-calorie food to the client's diet because muscular rigidity increases
metabolic rate, which increases caloric need.
86. A nurse is providing dietary teaching about increased zinc intake for a client who has chronic
skin ulcers of the lower extremities. Which of the following foods should the nurse recommend
as containing the highest amount of zinc?
Answer: 4 oz ground beef patty
The nurse should determine that a ground beef patty is the best food source to recommend
because a 4 oz ground beef patty contains 5.49 mg of zinc.
87. A nurse is planning dietary interventions for a client who is prescribed external radiation for
laryngeal cancer. The client reports manifestations of stomatitis. Which of the following
interventions should the nurse include? Provide meals at room temperature.
Answer: The nurse should plan to offer the client's foods at room temperature or colder. Foods at
these temperatures are less irritating to the mucosa.
88. A nurse is conducting dietary teaching for a group for clients who are trying to become
pregnant. Which of the following food items should the nurse include as containing the highest
amount of folate?
Answer: 3.5 oz chicken liver
The nurse should recommend this food because 3.5 oz of chicken liver contains the highest
amount of folate, 770 mcg.
89. A nurse is caring for a client who is receiving continuous tube feedings via a gastrostomy
tube. The client has had three loose stools in the last 4 hr. Which of the following prescriptions
should the nurse anticipate?
Answer: Decrease the rate of the feeding.
The nurse should identify the client is experiencing diarrhea, which might be due to the formula
being delivered continuously and the client's body being unable to digest it. The nurse should
anticipate a prescription to decrease the rate of the feeding.
90. A nurse is providing nutritional teaching to the guardians of a 2-year-old toddler. Which of
the following snack foods should the nurse recommend including in the toddler's diet?
Answer: 1 cup of yogurt
The nurse should recommend yogurt as a snack food for a 2-year-old toddler. The consistency of
yogurt poses no choking hazard, and because of their increased activity level, toddlers require 13
to 16 g of protein each day to meet the demands for muscle growth. At 8 g/cup, yogurt is a highquality source of protein. The nurse can also teach the guardians to make yogurt smoothies by
combining yogurt and the child's favorite fruit in a blender.
ATI Nutrition Proctored Exam
Foods high in potassium:
apricots
bananas
potatoes
tomatoes
avocado
fish
spinach
beans
91. A nurse is reinforcing diet teaching to a client who has type 2 DM. Which of the following
should the nurse include in the teaching? Select all that apply.
A. Carbs should comprise 55% of daily caloric intake
B. Use hydrogenated oils for cooking
C. Table sugar may be added to cereals
D. Drink an alcoholic beverage w/meals
E. Protein foods can be substituted for carb foods
Answer: A. Carbs should comprise 55% of daily caloric intake
C. Table sugar may be added to cereals
D. Drink an alcoholic beverage w/meals
Not B-hydrogenated oils contain trans fatty acids & cause hyperlipidemia
Not E-carbs can be exchanged but not w/proteins
92. A nurse is reviewing dietary guidelines to include in the plan of care for a client who has type
2 DM. Which of the following guidelines should the nurse include? Select all that apply.
A. Weight management
B. Lipid profile
C. Cultural needs
D. Sleep patterns
E. Personal preferences
Answer: A. Weight management
B. Lipid profile
C. Cultural needs
E. Personal preferences
93. To avoid hypoglycemia, the client should consume alcohol: with a meal or immediately after
a meal.
_______________can be included in a diabetic diet as long as adequate insulin or other agents
are provided to cover the sugar intake.
Answer: Sucrose (table sugar)
94. The nurse should instruct the diabetic client that their intake of carbohydrates should be
___to___% of total daily caloric intake.
Answer: 45-60%
The lacto-ovo vegetarian diet includes: dairy products and eggs
95. A nurse is teaching a client measures for healthy bones. Which of the following statements by
the client requires additional teaching?
A. "I will eat foods high in calcium."
B. "I will increase my fluid intake."
C. "I should participate in weight bearing exercises."
D. "I should get my vitamin D from the sunlight."
Answer: B. increasing fluid does not promote healthy bones
96. A nurse is conducting a nutritional class to a group of newly licensed nurses. Which of the
following should be included in the teaching?
A. Limit saturated fat to 10% of total caloric intake.
B. Good bowel function requires 35 g/day of fiber for women.
C. Limit cholesterol consumption to 400 mg/day
D. Normal functioning cardiac systems depends on B-complex vitamins
Answer: A. Limit saturated fat to 10% of total caloric intake.
97. A nurse is discussing essential nutrients for normal functioning of the nervous system. Which
of the following should be included in the teaching? Select all that apply.
A. Calcium
B. Thiamin
C. Vitamin B6
D. Sodium
E. Phosphorus
Answer: A. Calcium
B. Thiamin
C. Vitamin B6
D. Sodium
98. A school nurse is teaching a group of students how to read food labels. Which of the
following should be included in the teaching? Select all that apply.
A. Total carbohydrates
B. Total fat
C. Calories
D. Magnesium
E. Dietary fiber
Answer: A. Total carbohydrates
B. Total fat
C. Calories
E. Dietary fiber
99. Normal functioning of the nervous system depends on adequate levels of the B-complex
vitamins, especially:
and also adequate levels of ____and _____for regulators of nerve responses.
Answer: thiamin, niacin, vitamin B6 and B12
calcium and sodium
normal BMI:
18.5-24.9
obesity BMI is classified as:
BMI greater than or equal to 30
Basic food choices for kosher, orthodox Judaism diets:
-meat
-no mixing meat and diary (cheeseburger)
-no pork or shellfish
-fish must have scales & fins to be kosher
100. A client who follows seventh-day Adventist dietary laws will eat a strict:
They also avoid:
Answer: vegetarian diet, some are lacto-ovo, some are vegan.
they avoid alcohol, coffee, tea and caffeinated beverages.
101. A nurse is teaching a client who has cancer about appropriate food choices. The nurse
determines that the client understands the information when she chooses which of the following
snacks? Select all that apply.
A. Peanut butter sandwich on whole wheat bread w/2% milk
B. Popcorn w/soda
C. Yogurt topped w/granola & a banana
D. Meat lasagna w/buttered garlic bread
E. Plain baked potato
Answer: A. Peanut butter sandwich on whole wheat bread w/2% milk
C. Yogurt topped w/granola & a banana
D. Meat lasagna w/buttered garlic bread
102. Three complications of TPN:
Diarrhea
Polyuria
Hypocalciumia
What has more calcium yogurt or cheese?
Answer: yogurt
Niacin is found in sources such as:
Beef liver
Nuts
legumes
whole-grain enriched breads and cereals
103. Two medications may be added to PN solutions however administering any IV medication
through a PN IV line or port is contraindicated. What are the two medications?
Answer: Heparin and insulin
Expected reference range for pre-albumin:
23-43
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104. Which of the following food choices is appropriate for a pt. with GERD? Select all that
apply.
A. Baked salmon
B. Skim milk
C. Orange juice
D. Decaffeinated tea
E. Eggs and salsa
Answer: A, B, D
105. For which disease/condition would the nurse teach the client about a gluten-free diet?
A. A 54 year old man with pancreatitis.
B. A 32 year old woman with celiac disease.
C. A 22 year old man with diverticulitis.
D. A 76 year old woman with breast cancer.
Answer: B. A 32 year old woman with celiac disease.
Celiac disease is also known as gluten-sensitive enteropathy (GSE), celiac sprue, and gluten
intolerance. It is chronic & hereditary and the client should be instructed to avoid gluten.
106. Foods/beverages that are gluten-free include: (select all that apply)
A. Milk, cheese, dairy products
B. Beer
C. Fried Eggs
D. Baked potatoes
E. Fruits and vegetables
F. Whole wheat bread
Answer: A. Milk, cheese, dairy products
C. Fried Eggs
D. Baked potatoes
E. Fruits and vegetables
107. A patient who has celiac disease should increase intake of what?
Answer: simple carbohydrates (fruits, veggies, milk, etc.)
108. A nurse is providing instructions to a client who has a new diagnosis of celiac disease.
Which of the following food choices by the client indicates a need for further teaching?
A. Potatoes
B. Graham crackers
C. Wild rice
D. Canned pears
Answer: B. Graham crackers
Graham crackers are made from wheat flour
All others are gluten-free
109. A client with what disease will be instructed to avoid foods with seeds or husks (corn,
popcorn, berries, tomatoes)?
Answer: diverticular
110. A nurse is providing instructions to a client who reports constipation & has a prescription
for a high-fiber, low-fat diet. Which of the following food choices by the client indicates
understanding of the teaching?
A. Peanut butter
B. Peeled apples
C. Hardboiled egg
D. Brown rice
Answer: D. Brown rice
111. A nurse is caring for a client post apply. The nurse verifies the postop prescription, which
reads "discontinue NPO status; advance diet as tolerated." Which of the following are
appropriate for the nurse to offer the client? Select all that apply.
A. Applesauce
B. Chicken broth
C. Sherbet
D. Wheat toast
E. Cranberry juice
Answer: B, E
A client postop will be on a clear liquid diet following surgery to transition as tolerated back to
normal diet. Cranberry juice and chicken broth are clear liquid selections.
112. A nurse is caring for a client who is on a full liquid diet due to dysphagia. Which of the
following nursing actions is the highest priority?
A. Add thickener to liquids.
B. Educate the client about acceptable liquids.
C. Perform a calorie count of consumed liquids.
D. Offer high-protein liquid supplements.
Answer: A. Add thickener to liquids.
This is highest priority to reduce the risk of aspiration
113. A nurse is performing dietary needs assessments for a group of clients. A blenderized liquid
diet is appropriate for which of the following clients? Select all that apply.
A. A client who has a wired jaw due to an MVA
B. A client who is 24 hr postop following temporomandibular joint repair
C. A client who has difficulty chewing due to a traumatic brain injury
D. A client who has hypercholesterolemia due to CAD
E. A client who is scheduled for a colonoscopy the next morning
Answer: A. A client who has a wired jaw due to an MVA
B. A client who is 24 hr postop following temporomandibular joint repair
C. A client who has difficulty chewing due to a traumatic brain injury
114. A nurse is assessing a client who is postop following a colon resection. Which of the
following findings indicates that the client is ready to transition from NPO to oral intake?
A. Client report of hunger
B. Urinary output exceeding 30 mL/hr
C. Decrease in incisional pain
D. Passage of flatus
Answer: D
115. A nurse is assisting a client who has a prescription for a mechanical soft diet w/food
selections. Which of the following are appropriate selections by the client? Select all that apply.
A. Dried prunes
B. Ground turkey
C. Mashed carrots
D. Fresh strawberries
E. Cottage cheese
Answer: B. Ground turkey
C. Mashed carrots
E. Cottage cheese
116. A nurse is teaching a client who is undergoing cancer treatment about interventions to
manage stomatitis. Which of the following statements by the client indicates an understanding of
the teaching?
A. "I will try chewing larger pieces of food."
B. "I will avoid toasting my bread."
C. "I will consume more food in the morning."
D. "I will add more citrus foods to my diet."
Answer: B. "I will avoid toasting my bread."
Dry, coarse foods can increase the incidence/risk of stomatitis
117. Which of the following food choices by a client undergoing chemotherapy with presence of
stomatitis indicates a need for further teaching?
A. Small pieces of bananas
B. Cut up fresh orange & pineapple slices
C. Yogurt with granola
D. Meat lasagnaB
Answer: B. Cut up fresh orange & pineapple slices
118. A nurse is caring for a client who has hypoglycemia. Which of the following is an
appropriate action by the nurse?
A. Offer crackers & cheese
B. Encourage sucking on 8 hard candies
C. Provide 8 oz of regular soda
D. Give juice w/table sugar
Answer: B. Encourage sucking on 8 hard candies
119. Which of the following are appropriate dietary choices for a client with cholecystitis? Select
all that apply.
A. Baked lightly-seasoned tilapia
B. Buttered steamed broccoli
C. Skim or 1% low fat milk
D. Whole wheat toast
E. Pasta with cream sauce and onions
Answer: A. Baked lightly-seasoned tilapia
C. Skim or 1% low fat milk
120. Patients with gallstones, also known as cholecystitis, should avoid what in their diet?
Answer: Fat
121. A nurse is planning for an older adult client who is receiving treatment for malnutrition. The
client is scheduled for discharge to his home where he lives alone. Which of the following
actions are appropriate to include in the plan of care? (Select all that apply.)
A. Consult social services to arrange home meal delivery
B. Encourage the client to purchase nonperishable boxed meals
C. Advise the client to purchase frozen fruits/veggies
D. Recommend drinking a supplement between meals
E. Educate the client on how to read nutrition labels
Answer: A. Consult social services to arrange home meal delivery
C. Advise the client to purchase frozen fruits/veggies
D. Recommend drinking a supplement between meals
E. Educate the client on how to read nutrition labels
122. Older adult clients will need more _____and vitamin ___to help maintain bone health. The
may also be instructed to increase ____in their diet.
Answer: calcium and vitamin D increase fiber
123. Older adults have decreased absorption of what three nutrients?
Answer: • Vitamin B12
• Folic acid
• Calcium
124. The soft diet is also known as the bland, low fiber diet and contains foods such as:
Whole foods that are low in fiber, lightly seasoned and easily digested.
Is it safe to take antibiotics while breastfeeding?
Answer: Yes, PO antibiotics are safe. Notify provider and finish entire course to reduce risk of
re-occurrence. There is a slight transfer between breast milk though. Food interactions with
MAOIs include: tyramine-rich foods caffeine foods/beverages
125. A nurse is providing follow-up dietary teaching for a client who recently was prescribed
phenelzine (Nardil). When reviewing the client's dietary log, which of the following foods
requires a need for further teaching?
A. Cottage cheese
B. Banana bread
C. Apple pie
D. Grilled steak
Answer: B. Banana bread
126. Intermittent tube feeding formula set rate: administered every 4-6 hr in equal portions of
200-300 mL over a 30-60 min time frame, usually by gravity drip
Which type of tube feeding is often used in noncritical clients, home tube feedings, and clients in
rehabilitation?
Answer: intermittent tube feeding
127. What should the head of the bed be elevated at for tube feedings and for how long?
Answer: HOB at least 30 degrees and for during and after for 30-60 min to prevent aspiration
risk
128. How often should you obtain gastric residuals for a client receiving tube feedings?
Answer: Every 4-6 hrs
129. When beginning a new prescription for enteral nutrition by intermittent tube feeding how
should you first initiate this feeding?
Answer: Increase the formula over the first 4 to 6 feedings until the prescribed volume is
achieved
130. A nurse is preparing to administer intermittent enteral feeding to a client who has
neuromuscular disorder. Which of the following are appropriate nursing interventions? Select all
that apply.
A. Fill the feeding bag w/24 hr worth of formula
B. Discard irrigation equipment after 24 hr
C. Leave unused portions of formula at the bedside
D. Label the unused portion of the formula
E. Replace administration tubing & feeding bag every 48 hr
Answer: B. Discard irrigation equipment after 24 hr
D. Label the unused portion of the formula
E. Replace administration tubing & feeding bag every 48 hr
Teach parents that they may switch their child to skim or 1% low fat milk after...
2 years of age
131. A nurse is teaching a client who has pre-stage chronic kidney disease about dietary
management. Which of the following information should the nurse include in the instructions?
A. Restrict protein intake
B. Maintain a high-phosphorus diet
C. Increase intake of foods high in potassium
D. Limit dairy products to 1 cup per day
Answer: A. Restrict protein intake
Major sources of dietary potassium (K):
oranges
dried fruits tomatoes avocados dried peas meats
broccoli bananas
Major sources of dietary chloride (Cl):
table salt
Major sources of dietary calcium (Ca): dairy broccoli kale grains egg yolks
Major sources of dietary magnesium (Mg): green leafy vegetables nuts grains meat milk
Major sources of dietary phosphorus (P): dairy peas
soft drinks
meat eggs some grains
Major sources of dietary sulfur (S): dried fruits meats red and white wines
Major diet sources of vitamin A: orange/yellow colored foods liver dairy
Major diet sources of vitamin D fish fortified dairy products sunlight
Major diet sources of vitamin E vegetable oils grains
nuts dark green vegetables
Major diet sources of vitamin K green leafy vegetables eggs liver
Major sources of vitamin C citrus fruits and juices vegetables
Major sources of Thiamin (B1) meats grains legumes
Major sources of riboflavin (B2)
milk meats
green leafy vegetables
Major sources of niacin (B3) liver nuts legumes
Major sources of pantothenic acid (B5) organ meats egg yolk avocados broccoli
Major sources of pyridoxine (B6) organ meats grains
Major sources of folate liver green leafy vegetables grains legumes
Major sources of cobalamin (B12) organ meats clams oysters grains
Examples of high fiber foods:
lentils
lima beans black beans artichokes brussel sprouts broccoli raspberries & blackberries avocados
pears bran whole wheat pasta oatmeal
split peas
LDL expected range: less than 130 HDL expected range
35-80 females
35-65 males
132. A client with fluid volume excess will have what expected lab values?
Answer: increased Hct
increased or decreased serum electrolytes increased protein decreased aldosterone increased
excretion of sodium increased natriuretic peptides decreased BUN & creatinine decreased PaCO 2
increased pH
Manifestations of hypoglycemia: mild shakiness mental confusion
sweating palpitations headache
lack of coordination blurred vision
seizures
coma
133. A nurse is assessing a client who has hypoglycemia. Which of the following findings should
the nurse expect?
A. Fruity breath odor
B. Diaphoresis
C. Vomiting
D. Polyuria
Answer: B
Decreased sodium s/s: confusion headache nausea dizzy abdominal cramping
Increased sodium s/s:
confusion thirst
weakness
Increased phosphorus s/s:
numbness/tingling tetany decreased calcium Decreased potassium s/s: irregular HR muscle
weakness
leg cramping anorexia
Increased potassium s/s: dysryhthmias muscle weakness
Decreased chloride s/s: lack of emotion anorexia muscle cramping
134. A nurse is caring for a client who is receiving TPN. The current bag of TPN is empty & a
new bag is not available on the unit. Which of the following solutions should the nurse infuse
until a new bag of TPN is available?
A. Dextrose in 10% water
B. 0.45% sodium chloride
C. Dextrose 5% in LR
D. 0.9% sodium chloride
Answer: A. Dextrose in 10% water
To prevent hypoglycemia
135. A nurse is teaching about nutritional requirements for a client who is starting a vegetarian
diet. Which of the following information should the nurse include in the teaching?
A. Consume high-fat cheese to replace meats when on a vegetarian diet
B. A vegetarian diet is high in vitamin B12
C. Fewer calories are required when on a vegetarian diet
D. Include 2 servings per day of nuts when on a vegetarian diet
Answer: D. Include 2 servings per day of nuts when on a vegetarian diet
To receive daily recommended intake of omega 3 fatty acids
136. A nurse is providing teaching about lowering solid fat intake to an adolescent who is
overweight. Which of the following instructions should the nurse include?
A. "Limit egg yolks to a total of 5 per week."
B. "Restrict your daily meat intake to 5 oz."
C. "Select cheeses that contain no more than 6 g of fat per serving."
D. "Choose margarine that contains no more than 4 g of saturated fat per tablespoon."
Answer: B. "Restrict your daily meat intake to 5 oz."
A meat portion should be restricted to no more than the size of a deck of cards.
137. A nurse is providing dietary teaching to a client who has celiac disease. Which of the
following statements by the client indicates an understanding of the teaching?
A. "I can return to my normal diet after I follow this diet for 1 month."
B. "I can have tapioca pudding for dessert."
C. "I will choose canned soups that don't contain meat products."
D. "I will eat my sandwiches on whole wheat bread."
Answer: B. "I can have tapioca pudding for dessert."
Tapioca doesn't contain gluten, all other choices do, diet is lifelong
138. A nurse is performing a comprehensive nutritional assessment for a client. After reviewing
the client's lab results, which of the following findings should the nurse report to the provider?
A. WBC count of 6000/mm3
B. Sodium 139 mEq/L
C. Prealbumin 8 mg/dL
D. Thyroxine (t4) 9.2 mcg/dL
Answer: C. Prealbumin 8 mg/dL
This indicates a critical level that indicates severe malnutrition
139. A nurse is providing discharge teaching to a client who has Parkinson's disease & a
prescription for levodopa-carbidopa. Which of the following foods should the nurse instruct the
client to consume w/the med?
A. 6 oz greek yogurt
B. 1 oz cheddar cheese
C. 6 peanut butter crackers
D. 1 slice wheat toast
Answer: D. 1 slice wheat toast
This is the lowest protein option since the med effectiveness decreases w/protein absorption
140. A nurse is assessing a client's risk for pressure ulcers using the Braden scale. The client eats
more than half of most meals but occasionally refuses a meal. Which of the following
information should the nurse document on the nutrition category of the Braden scale?
A. 1 (very poor)
B. 2 (Probably Inadequate)
C. 3 (Adequate)
D. 4 (Excellent)
Answer: C. 3 (Adequate)
141. A nurse is providing teaching about cancer prevention to a group of clients. Which of the
following client statements indicates an understanding of the teaching?
A. "I will eat 5 servings of fruits & veggies each day."
B. "I should limit my alcohol intake to a max of 3 drinks daily."
C. "I should eat more refined wheat & oat products."
D. "I will eat processed meats to achieve my required protein intake."
Answer: A. "I will eat 5 servings of fruits & veggies each day."
142. A nurse is caring for a client who has cirrhosis and ascites. Which of the following dietary
instructions should the nurse provide for this client?
A. "Decrease your sodium intake to 1-2 grams/day"
B. "Increase your daily fluid intake to 3 L/day"
C. "Consume 0.5 gram per kg of protein/day"
D. "Eliminate foods that contain vitamin K."
Answer: A. "Decrease your sodium intake to 1-2 grams/day"
A client with cirrhosis should limit sodium intake to 2000 mg
143. A nurse is assessing a client who has type 2 DM. The nurse should recognize which of the
following as a manifestation of hypoglycemia?
A. Confusion
B. Polydipsia
C. Vomiting
D. Ketonuria
Answer: A. Confusion
144. A nurse is an ED is reviewing the lab report for an older adult client who is confused &
reports nausea & abd. cramping. The nurse should suspect the client's lab results to indicate a
dietary deficiency of which of the following minerals?
A. Sodium
B. Phosphorus
C. Potassium
D. Chloride
Answer: A. Sodium
145. Sodium deficit manifestations include: confusion, headache, adb cramping, and dizziness.
A nurse is teaching about dietary intake of micronutrients to a client who has difficulty seeing at
night. Which of the following micronutrients should the nurse include in the teaching?
A. Vitamin A
B. Calcium
C. Vitamin B6
D. Phosphorus
Answer: A. Vitamin A
Vitamin A enables the eyes to adapt to dim lighting more rapidly at night, which improves night
vision.
146. A nurse is providing nutritional teaching to the parents of a 2-year-old toddler. Which of the
following snack foods should the nurse recommend?
A. 1 cup fruit gel bites
B. 1 cup yogurt
C. 1/2 of a hot dog
D. 1/2 of a peanut butter sandwich
Answer: B. 1 cup yogurt
Good source of protein, little risk of choking
147. A nurse is caring for a client who is prescribed captopril. The nurse is aware that which of
the following foods could cause a potential medication interaction?
A. Watermelon
B. Cantaloupe
C. Lettuce
D. Carrots
Answer: B. Cantaloupe
Cantaloupe is high in potassium, the client on captopril should avoid foods high in potassium
148. A nurse is teaching an adolescent who has a new diagnosis of celiac disease. Which of the
following statements by the client indicates understanding of the teaching?
A. "I need to decrease the amount of oil I use in cooking."
B. "I need to eat fewer acidic foods, such as tomatoes & oranges."
C. "I need to eliminate rye from my diet."
D. "I need to eliminate milk products from my diet."
Answer: C. "I need to eliminate rye from my diet."
Eating sources of gluten, such as rye or barley, increases manifestations of celiac disease
149. A nurse is providing dietary instructions for a client who has a prescription for warfarin.
Which of the following foods should the nurse recommend the client eat in moderation while
taking this med?
A. Green leafy vegetables
B. Whole grains
C. Fruits with skin
D. Nuts and seeds
Answer: A. Green leafy vegetables
These have high vitamin K which can deplete the effects of warfarin, an anticoagulant
150. A nurse is creating a plan of care for a client who has anorexia nervosa. Which of the
following interventions should the nurse include in the plan?
A. Weight the client once weekly at the same time of the day.
B. Stay with the client for 30 min after meals
C. Allow the client to schedule mealtimes
D. Assign privileges based on direct weight gain
Answer: D. Assign privileges based on direct weight gain
151. A nurse is creating a plan of care for a client who has mucositis following head & neck
radiation therapy for cancer. Which of the following interventions should the nurse include in the
plan?
A. Encourage 3 servings of citrus foods daily
B. Provide lemon-glycerin swabs for oral hygiene after meals
C. Increase fluid intake to 2 L/day
D. Heat oral hygiene mouth rinses before use
Answer: C. Increase fluid intake to 2 L/day
152. A nurse is discussing dietary factors to assist in BP management for a client who has HTN.
Which of the following client statements indicates an understanding of the teaching?
A. "I can drink up to 3 glasses of wine/day."
B. "I should choose whole grain pastas when selecting my foods."
C. "I should decrease my consumption of foods high in potassium."
D. "I can eat dairy products because they do not have much sodium."
Answer: B. "I should choose whole grain pastas when selecting my foods."
153. A nurse is developing a teaching plan for a client who has dysphagia & is being discharged
home w/a prescription for a mechanical soft diet. Which of the following foods should the nurse
include in the plan?
A. Raisins
B. Skim milk
C. Apple slices
D. Mashed potatoes
Answer: D. Mashed potatoes
154. A nurse is teaching an older adult client about measures to reduce the risk of osteomalacia.
Which of the following instructions should the nurse include in the teaching?
A. Consume 20 mcg of vitamin D daily.
B. Avoid foods rich in antioxidants.
C. Increase intake of foods high in purine.
D. Take 150 mg of vitamin E daily.
Answer: A. Consume 20 mcg of vitamin D daily.
155. A nurse is caring for a client who as a new prescription for PN containing a mixture of
dextrose, amino acids, & lipids. Prior to administration of the PN, the nurse should report which
of the following food allergies to the provider?
A. Gelatin
B. Peanuts
C. Shellfish
D. Eggs
Answer: D. Eggs
156. A nurse is caring for a client who develops diarrhea while receiving a continuous enteral
tube feeding. Which of the following actions should the nurse take?
A. Provide a low-protein formula
B. Elevate the HOB to 30 deg.
C. Switch to intermittent feedings
D. Warm the formula to room temp
Answer: D. Warm the formula to room temp
A client can develop diarrhea if the formula is too cold.
157. A nurse in a clinic is reviewing the lab findings of a client who began a DASH diet
following a recent dx of HTN. Which of the following lab findings indicates the client has
reached 1 of the goals of the DASH diet?
A. Sodium 150 mEq/L
B. Chloride 106 mEq/L
C. Fasting glucose 130 mg/dL
D. Total cholesterol 190 mg/dL
Answer: D. Total cholesterol 190 mg/dL
158. A nurse is teaching a client who has chronic kidney disease about limiting her calcium
intake. Which of the following food choices should the nurse inform the client contains the
highest amount of Ca & should be limited in her diet?
A. 1 cup low-fat yogurt
B. 1 oz cheddar cheese
C. 1 egg
D. 1/2 cup spinach
Answer: A. 1 cup low-fat yogurt
This contains about 314 mg per cup, spinach contains about 122 mg per cup, egg contains 25 mg,
cheddar cheese contains 214 mg per oz
159. A nurse is teaching a client about maximizing absorption when taking calcium supplements.
Which of the following instructions should the nurse include in the teaching?
A. "Take a supplement that contains vitamin D."
B. "Take the supplement w/a full glass of water."
C. "Take a 1000 mg supplement in the morning w/food."
D. "Take the supplement w/a sublingual vitamin B12 tablet."
Answer: A. "Take a supplement that contains vitamin D."
160. A nurse is providing teaching to a client who is at 24 weeks of gestation & reports
constipation. Which of the following instructions should the nurse include in the teaching? Select
all that apply.
A. Drink eight 240 mL (8 oz) glasses of water daily
B. Eat small amounts of food frequently
C. Increase daily fiber intake
D. Use a glycerin suppository every other day
E. Perform exercises regularly using large muscle groups
Answer: A. Drink eight 240 mL (8 oz) glasses of water daily
C. Increase daily fiber intake
E. Perform exercises regularly using large muscle groups
161. A nurse is providing teaching to a client who has DM & an HbA1c of 8.7%. Which of the
following statements by the client indicates understanding of this lab value?
A. "I should have gone to my exercise class yesterday."
B. "This shows that my result is finally within normal range."
C. "This shows that I have not been following my diet."
D. "I should have my blood work done 1st thing in the morning."
Answer: C. "This shows that I have not been following my diet."
162. A nurse is providing info to a client who has a new prescription for atorvastatin. Which of
the following beverages should the nurse include in the info as a contraindication for taking this
med?
A. Orange juice
B. Coffee
C. Grapefruit juice
D. Milk
Answer: C. Grapefruit juice
163. A nurse is caring for a client who is receiving continuous enteral tube feedings. Which of
the following actions should the nurse take to prevent aspiration?
A. Monitor gastric residuals every 4 hr
B. Maintain elevation of the head of the bed at 15 deg.
C. Confirm proper tube placement by radiograph every 24 hr
D. Flush tubing w/30 mL water before and after meds
Answer: A. Monitor gastric residuals every 4 hr
164. A nurse is providing teaching to a client who is a vegetarian & requires an increase in zinc
intake. Which of the following foods is the best source of zinc?
A. Pineapple
B. Green grapes
C. Cauliflower
D. Pinto beans
Answer: D. Pinto beans
165. A nurse is assessing the meal pattern of a client who has diverticular disease & a
prescription for a high-fiber diet. Which of the following food choices by the client contains the
most fiber?
A. 1 medium banana
B. 1/2 cup cooked oatmeal
C. 1 medium apple w/skin
D. 1/2 cup bran cereal
Answer: D. 1/2 cup bran cereal
166. A nurse is providing teaching to a client who is lactating about increasing her protein intake.
Which of the following foods should the nurse recommend as the best source of protein?
A. Legumes
B. Cottage cheese
C. Peanut butter
D. Whole grain cereal
Answer: B. Cottage cheese
167. A nurse is teaching an older adult client about nutritional recommendations. Which of the
following statements should the nurse make?
A. "You should increase your daily calorie intake."
B. "You should increase your daily protein intake."
C. "You receive an adequate amount of calcium from your diet, so a supplement is not
recommended."
D. "You receive an adequate amount of vitamin D from sun exposure, so it is not necessary to
take a supplement."
Answer: B. "You should increase your daily protein intake."
168. A nurse is evaluating a client who is receiving continuous enteral feeding & has diarrhea.
Which of the following actions should the nurse take to reduct the client's diarrhea?
A. Flush the client's feeding tube
B. Administer promethazine to the client
C. Decrease the rate of the feeding
D. Check the client's gastric residual
Answer: C. Decrease the rate of the feeding
169. A nurse is providing dietary teaching for a client who is postop following gastric bypass.
Which of the following instructions should the nurse include?
A. Eat 6 small meals per day
B. Start each meal w/a protein
C. Complete each meal even if feeling full
D. Plan to eat each meal over 15 min
Answer: B. Start each meal w/a protein
170. A nurse is caring for a client who has DM and reports feeling dizzy, weak, and shaky.
Which of the following is the priority action by the nurse?
A. Offer the client 180 mL (6 oz) of orange juice
B. Document the client's intake from the most recent meal
C. Teach the client about manifestations of hypoglycemia
D. Check the client's blood glucose level
Answer: D. Check the client's blood glucose level
171. A nurse is caring for a client who is receiving radiation therapy. The client reports a metallic
taste in his mouth while eating. Which of the following actions should the nurse take? Select all
that apply.
A. Provide 3 large meals/day
B. Offer citrus fruits
C. Suggest pickles as a snack
D. Rinse silverware prior to eating
E. Gargle w/mouthwash
Answer: B. Offer citrus fruits
C. Suggest pickles as a snack
E. Gargle w/mouthwash
172. A nurse is reviewing lab results of a client who is receiving continuous total parenteral
nutrition. Which of the following results should the nurse report to the provider?
A. Glucose 238 mg/dL
B. Potassium 4.7 mEq/L
C. Calcium 9.8 mg/dL
D. Sodium 140 mEq/L
Answer: A. Glucose 238 mg/dL
173. A nurse is conducting dietary teaching for a group of women who are of childbearing age.
Which of the following food items should the nurse include as containing the highest amount of
folate?
A. 1/2 cup chickpeas
B. 3.5 oz chicken liver
C. 1 medium orange
D. 1 slice white bread
Answer: B. 3.5 oz chicken liver
174. A nurse is caring for a client who has anemia & a new prescription for an iron supplement.
The nurse should recommend the client consume the supplement w/which of the following
beverages to increase absorption?
A. Protein shake
B. Skim milk
C. Tomato juice
D. Green tea
Answer: C. Tomato juice
175. A nurse is teaching a client who reports constipation about ways to increase dietary intake
of fiber. Which of the following info should the nurse include?
A. Replace legumes w/broiled meats
B. Consume 1/2 cup bran/daily
C. Leave the skin on when eating fruit
D. Decrease fluid intake while increasing fiber
Answer: C. Leave the skin on when eating fruit
176. A nurse is caring for an older adult client who has a pressure ulcer. The client practices
Orthodox Judaism & strictly follows kosher dietary laws. Which of the following foods should
the nurse provide for this client?
A. Pork tenderloin
B. Cheeseburger
C. Clam chowder
D. Macaroni & cheese
Answer: D. Macaroni & cheese
177. A nurse is planning dietary interventions for a client who is prescribed external radiation for
laryngeal cancer. The client reports manifestations of stomatitis. Which of the following
interventions should the nurse include?
A. Provide meals at room temp
B. Offer the client additional seasonings for food
C. Instruct the client to eat citrus fruits at the beginning of the meal
D. Encourage the client to drink warm tomato juice in place of high-protein supplements
Answer: A. Provide meals at room temp
178. A nurse is performing a cultural assessment for a client whose religious practices include
fasting 1 day each week. Which of the following questions should the nurse ask the client? Select
all that apply.
A. "Are you exempt from fasting during illness?"
B. "Does fasting mean refraining from drinking liquids?"
C. "Does fasting occur during certain hours of the day?"
D. "Is vegetarianism a form of fasting?"
E. "Does fasting mean eating only a certain type of food?"
Answer: A. "Are you exempt from fasting during illness?"
B. "Does fasting mean refraining from drinking liquids?"
C. "Does fasting occur during certain hours of the day?"
E. "Does fasting mean eating only a certain type of food?"
179. A community health nurse is planning to teach a class about weight management for
cardiovascular health. Which of the following statements should the nurse plan to make to the
participants?
A. "Limit your sodium intake to 1800 mg/day."
B. "Reduce your daily intake of foods that contain protein."
C. "Taking a daily multivitamin will prevent cardiovascular disease."
D. "Plan to lose weight gradually at 1/2 to 1 pound per week."
Answer: D. "Plan to lose weight gradually at 1/2 to 1 pound per week."
180. A nurse is providing teaching about proper eating techniques to a client who is experiencing
dysphagia following a stroke. Which of the following instructions should the nurse include in the
teaching? Select all that apply.
A. Tilt the head forward when swallowing.
B. Drink thin liquids through a straw.
C. Place food on the unaffected side of the mouth.
D. Take moderate bites when eating.
E. Limit disruptions during mealtime.
Answer: A. Tilt the head forward when swallowing.
C. Place food on the unaffected side of the mouth.
E. Limit disruptions during mealtime.
181. A nurse is reviewing the lab data of 4 clients. The nurse should identify that which of the
following clients is experiencing fluid overload?
A. A client who has an albumin level of 5.5 g/dL.
B. A client who has a urine specific gravity of 1.035.
C. A client who has a Hct of 55%.
D. A client who has a sodium level of 130 mEq/L.
Answer: D. A client who has a sodium level of 130 mEq/L.
182. A nurse is initiating an enteral feeding for a client who has chronic bronchitis. Which of the
following types of formula should the nurse anticipate administering to the client?
A. Low protein
B. High carb
C. High calorie
D. Low fat
Answer: C. High calorie
183. A home health nurse is reviewing the medical record of a client who had an open reduction
internal fixation of the tibia. Which of the following findings should the nurse identify as a risk
factor for impaired wound healing?
A. The client's Hgb is 15 g/dL.
B. The client's peripheral pulses are +3 distal to the affected extremity.
C. The client consumes 1000 k/cal daily.
D. The client takes zinc supplements.
Answer: C. The client consumes 1000 k/cal daily.
184. A nurse is teaching a client who is preparing for bowel surgery about a low-residue diet.
Which of the following food choices by the client indicates an understanding of the teaching?
A. 3 slices of bacon & oatmeal toast
B. Granola w/raisins & strawberries
C. Whole wheat french toast w/blueberries & maple syrup
D. 2 poached eggs & a banana
Answer: D. 2 poached eggs & a banana
185. A nurse is caring for a client who is dehydrated & is receiving intermittent enteral feeding.
Which of the following actions should the nurse plan to take?
A. Use a low-fat formula for admin
B. Chill the formula prior to admin
C. Provide the formula as a continuous infusion
D. Dilute the formula before admin
Answer: C. Provide the formula as a continuous infusion
186. A nurse is calculating the daily protein allowance of a client who weighs 176 lb. The client's
daily protein allowance is 0.8 g/kg. How many grams of protein should the client consume per
day?
Answer: 64 g
187. A nurse is assessing a client who experienced a 5% weight loss in the past 30 days. Which
of the following clinical manifestations should the nurse identify as an indication of
malnutrition?
A. Moist skin
B. Ankle edema
C. Hyperreflexia
D. Dilated pupils
Answer: B. Ankle edema
188. A nurse is caring for an infant who has a cleft lip & palate. In which of the following
positions should the nurse place the infant for bottle feeding?
A. Lateral
B. Football hold
C. Supine in the crib
D. Upright
Answer: D. Upright
189. A nurse is caring for a client who has acute IBD. Which of the following nutritional
supplements should the nurse anticipate providing to this client?
A. Hydrolyzed formula
B. Polymeric formula
C. Milk-based supplement formula
D. Modular product supplement formula
Answer: A. Hydrolyzed formula
190. A nurse is caring for a client who has age-related macular degeneration (AMD) & asks the
nurse if there are any nutritional changes to consider. Which of the following responses should
the nurse make?
A. Use soy products as much as possible
B. Add niacin-rich foods to the diet
C. Increase dietary intake of lutein
D. Consume foods w/a high glycemic index
Answer: C. Increase dietary intake of lutein
Found in vitamin A
191. A nurse is caring for a client who is receiving continuous enteral feedings via NG tube. The
nurse notices that the tube feeding has stopped infusing. Which of the following actions is the
nurse's priority?
A. Change the formula
B. Change the tube
C. Notify the provider
D. Flush the tube w/warm water
Answer: D. Flush the tube w/warm water
normal BUN & creatinine
BUN=7-20 mg/dL higher in men than women
Creat=0.6-1.2
192. A nurse is assessing a client who has end-stage kidney disease (ESKD). Which of the
following dietary habits increases the client's risk for dysrhythmias?
A. Consuming a low-fat diet
B. Eating a diet rich in potassium
C. Consuming a diet rich in protein
D. Eating a diet deficient in iron
Answer: B. Eating a diet rich in potassium
193. A nurse is caring for a client who is at 8 weeks of gestation & has a BMI of 34. The client
asks about weight goals during her pregnancy. The nurse should advise the client to do which of
the following?
A. Maintain her current BMI.
B. Gain approximately 6.8 kg (15 lb).
C. Lower her BMI to 30.
D. Gain 12.7 to 15.8 kg (28-35 lb).
Answer: B. Gain approximately 6.8 kg (15 lb).
194. A client is experiencing anorexia r/t cancer tx. Which of the following interventions should
the nurse implement to increase the client's nutritional intake?
A. Recommend cooking aromatic foods to stimulate appetite.
B. Serve hot foods rather than cold foods.
C. Instruct the client to eat 3 meals per day
D. Add extra calories & protein to every meal.
Answer: D. Add extra calories & protein to every meal.
195. A nurse is caring for a client who is receiving TPN. Which of the following lab findings
indicates that the TPN therapy is effective?
A. Calcium 8 mg/mL
B. Hemoglobin 9 g/dL
C. Prealbumin 30 mg/dL
D. Cholesterol 140 mg/dL
Answer: C. Prealbumin 30 mg/dL
Prealbumin is indicative to nutritional status
196. A nurse is teaching a female client about a healthy diet to control HTN. Which of the
following client statements indicates an understanding of the teaching?
A. "I will drink 2 glasses of whole milk daily."
B. "I will decrease the potassium in my diet."
C. "I will eat 4 servings of unsalted nuts per week."
D. "I will limit alcohol consumption to 2 drinks/day."
Answer: C. "I will eat 4 servings of unsalted nuts per week."
197. A nurse is updating a plan of care for a client who is receiving intermittent enteral feedings
& is experiencing diarrhea. Which of the following interventions should the nurse include in the
plan?
A. Discard the client's opened cans of formula within 48 hr.
B. Administer the client's formula cold.
C. Feed the client in small, frequent volumes
D. Consider a low-calorie formula for the client
Answer: C. Feed the client in small, frequent volumes
198. A nurse is planning nutritional teaching for the parents of a toddler who has failure to thrive.
Which of the following instructions should the nurse include in the teaching? (Select all that
apply.)
A. Eliminate environmental disruptions during meals.
B. Stop the meal when the toddler exhibits negative behavior.
C. Provide 240 mL (8 oz) fruit juice in between meals.
D. Schedule meal times at the same time each day.
E. Allow the toddler to determine the length of the meal.
Answer: A. Eliminate environmental disruptions during meals.
D. Schedule meal times at the same time each day.
