Nursing Exam Questions PDF

1. A nurse is discussing the prevention of osteoporosis with an older adult client. What nutrient should the nurse instruct the client to increase intake of? a. Calcium 2. How many calories are contained in a food item that has 15 g of carbohydrate, 4 g of protein, and 10 g of fat?...

1. A nurse is discussing the prevention of osteoporosis with an older adult client. What nutrient should the nurse instruct the client to increase intake of? a. Calcium 2. How many calories are contained in a food item that has 15 g of carbohydrate, 4 g of protein, and 10 g of fat? a. 166 calories 3. A nurse is planning nutritional instructions for a client experiencing fatigue due to iron deficiency anemia. Which food should the nurse recommend to the client? a. 1 cup of canned black beans 4. A nurse is instructing a group of adults about nutrition. What is an appropriate daily intake of fiber for adult women? a. 20-35 g 5. A nurse is instructing a client about foods to include in a low-fat, high-fiber diet. Which statement by the client indicates understanding of the instruction? a. "I should eat white rice as a side dish," b. "I can prepare refried beans for supper," c. "A fresh pear would be a good snack option," d. "Bran cereal would be a good breakfast choice." 6. A nurse is instructing a client about healthier cooking oils. Which cooking oil has the least amount of saturated fat? a. Canola oil 7. A nurse is instructing a client about lean proteins. What is a source of very lean protein? a. Skinless white turkey meat 8. A nurse is instructing a group of clients about vitamin supplements. Which vitamin is fat soluble and can be retrieved from storage as needed? a. Vitamin D 9. A nurse is planning to instruct a client about a low potassium diet. Which foods should the nurse instruct the client to avoid? a. Orange juice, yogurt 10. A nurse is assessing the energy content of foods on a client's lunch tray. In addition to carbohydrates and proteins, what food component does the nurse need to know? a. Fats 11. A nurse is educating a group of older adults on weight management using the BMI scale. Which client has a healthy BMI? a. A client with a weight of 150 lb and height of 68 inches 12. A nurse is providing dietary instruction to a client with diverticulitis about increasing fiber intake. What food choice by the client indicates understanding of the instruction? a. Sweet potatoes 13. A nurse is instructing a health class about nutritional requirements throughout the lifespan. What information should the nurse include? a. "Older adults have altered food flavor from a decrease in taste cells." 14. A nurse is providing nutritional teaching to the mother of a preschooler and recommending food options to provide 1 ounce of grains. Which food should the nurse recommend? a. 1 cup ready-to-eat cereal flakes 15. A nurse is caring for a client requiring increased protein intake. Among the client's favorite foods, which should the nurse recommend as the best source of protein? a. Chicken 16. A nurse is admitting a client with anorexia and malnutrition. Which laboratory finding should the nurse expect to be altered? a. Albumin 17. A nurse is instructing a group of clients about nutrition and eating foods high in iron. What should the nurse include aids in the absorption of iron? a. Vitamin C 18. A nurse is instructing a group of clients at a health fair about dietary supplements. What information should the nurse include? a. "Consuming foods high in vitamin K can produce toxic effects." 19. A nurse is explaining food label requirements to a group at a health clinic. What specific information is required on packaging according to the Nutrition Labeling and Education Act of 1990? a. Dietary fiber, Calcium, Total food energy (calories), Sodium 20. A nurse is providing instruction to a client with cancer about foods to prevent protein-energy malnutrition. What foods should the nurse include? a. Milkshakes 21. A nurse is educating a group of adult athletes about the effects of dehydration on the body. What manifestation should the nurse include in the instruction? a. Impaired motor control 22. A nurse is assessing the energy produced from carbohydrates consumed during lunch. How many calories would 6g of carbohydrate produce? a. 24 calories 23. A nurse is preparing an education program for parents of adolescents. What should be included as indications of nutritional risk among adolescents? a. "Frequently skipping breakfast," b. "Eating without family supervision," c. "Frequently skipping more than three meals per week." 24. A nurse at a health fair is assessing the weight of four clients. Which client should be classified as overweight? a. A male client with a body mass index of 29 25. A nurse is providing nutritional education to a client with dumping syndrome following a hemi-colectomy. What foods should the nurse instruct the client to avoid? a. Fresh Apples 26. A nurse is assisting a client with selecting complex carbohydrates from a menu list. What food should the nurse recommend? a. Green beans 27. A nurse is assessing a client with vitamin B12 deficiency. What finding should the nurse expect? a. Bleeding gums 28. A nurse is caring for a client with a new prescription for a low sodium diet. The client's family wants to bring in some of the client's favorite foods. What food items should the nurse tell the family members to omit? a. Pickled vegetables 29. A nurse is providing information to a group of older adults about oil-rich foods. What food should be included as equivalent to 6 tsp of oil? a. 1 oz sunflower seeds 30. A nurse is providing nutrition instruction to a group of clients. What food contains the highest level of thiamine per serving? a. 1 cup whole grain wheat flour 31. A nurse is teaching a group of clients about sources of omega-3 fatty acids. What food is a good source of omega-3 fatty acids? a. Fish 32. A community health nurse is educating college students regarding proper nutrition. What themes are included in the nurse's education regarding food guides? a. Proportionality, Activity, Moderation, Variety 33. A nurse is assessing four female clients for obesity. Which client has manifestations of obesity? a. A client who weighs 30% above ideal body weight 34. A nurse is reviewing the medical record of an older adult client with a BMI of 17. What finding should the nurse identify as a risk for malnutrition? a. The client has Chronic Obstructive Pulmonary Disease (COPD) 35. A nurse is orienting a newly licensed nurse regarding primary prevention of malnutrition. What statement by the newly licensed nurse indicates comprehension of primary prevention education strategies? a. "The client will be provided education to maintain optimal weight through exercise and nutrition." 36. A healthy 37-year-old client asks the nurse if it is necessary to take a daily nutritional supplement. What is the best response by the nurse? a. "The best way to obtain nutrients is by eating a variety of foods." 37. A nurse is educating a client experiencing sleep disturbances and desires to decrease caffeine intake. What beverage should the nurse recommend? a. Lemon-lime soda 38. A nurse is consulting with a dietitian regarding a client's need for increased protein intake. What food source should the nurse identify as an incomplete protein? a. Grains 39. A nurse is instructing a group of clients regarding calcium-rich foods. What food should the nurse include as the best source of calcium? a. 1 cup milk 40. A nurse is instructing a group of young adult clients about the role of essential nutrients. What information should the nurse include? a. "Animal sources of protein contain 20 essential amino acids." 41. A nurse is discussing the risk of dehydration with a client needing to increase daily fluid intake. What food should the nurse encourage the client to consume that has the highest percentage of water by weight? a. Watermelon 42. A nurse is completing a nutritional assessment on a client. What finding should the nurse include as influencing nutritional intake? a. Illiteracy 43. A nurse is providing instructions to a client with type 1 diabetes about nutritional intake during illness. What information should the nurse include? a. "Choose solid foods over liquids." 44. The school nurse is providing formal health education to a group of teens using the dietary guide, MyPlate. What is the most accurate description of the MyPlate food guidance system? a. "Half of the plate should be fruits and vegetables." 45. Dietary reference intakes (DRIs) are based upon a review of available scientific data. Applying this information to nutritional education to clients, what nutrient should be the majority of daily intake to sustain health? a. Water 46. A clinic nurse has determined that an underweight female dancer has a body fat of 8% and is now experiencing amenorrhea. The nurse educates the client that the long-term risks associated with amenorrhea include which of the following? a. Bone loss and increased risk of fractures 47. A nurse is caring for a group of clients. Which client has an increased need for dietary protein? a. A client receiving peritoneal dialysis 48. Which value will guide the nurse in providing the amount of dietary Vitamin B12 needed for a client found to be low in Vitamin B12? a. Recommended daily allowance (RDA) 49. A nurse is providing information about factors that influence nutrition to a client adhering to a lacto-vegan diet. What information should the nurse provide? a. "Include full servings of nuts and flaxseed daily." 50. A school nurse is instructing a group of high school student athletes about protein and amino acid supplements. What information should the nurse include? a. "Protein-rich foods provide student athletes a safe alternative to amino acid supplements." 51. The nurse is teaching a group of clients about vitamins and minerals. What should the nurse include regarding the formation of which vitamin requiring sunlight? a. Vitamin D 52. A nurse is conducting an assessment of a community's nutritional status. Knowing that each person is ultimately responsible for the quality of dietary intake, what has the greatest impact on the community's health and nutritional status? a. Economics and sufficient funding 53. A nurse is reviewing laboratory results for a client with a history of atherosclerosis and notes elevated cholesterol levels. What statement by the client indicates the nurse should plan follow-up instruction on a low-cholesterol diet? a. "I eat two eggs for breakfast each morning." 54. A nurse is completing an admission assessment on an adolescent client who is a vegetarian but does not like beans. What item should the nurse suggest the client order for lunch to provide nutrients most likely to be lacking in his diet? a. Peanut butter jelly sandwich 55. A nurse is caring for a client asking about the amount of exercise needed for healthful fitness benefits. What response should the nurse make? a. "You should alternate moderate-intensity and vigorous activity for 45 minutes each day." 56. A nurse is providing discharge instructions to a client newly diagnosed with hypertension. What statement by the client indicates understanding of the low- sodium diet prescription? a. "I will avoid purchasing deli meats for making sandwiches." b. "Reading nutritional food labels will help me make healthier choices." c. "I will include more fresh fruits and vegetables in my daily diet." 57. A nurse is planning a teaching session about nutritional requirements across the lifespan for a group of mothers. What information should be included? a. "Toddlers become picky eaters." 58. What definition is the best for describing optimal nutritional status? a. "Sufficient nutrients to provide for daily body requirements and for increased metabolic demands." 59. A nurse is providing nutritional instructions to a client with osteoporosis. What food should the nurse recommend as the highest in calcium? a. 1 cup chopped chicken breast 60. A nurse is instructing a group of clients at a community health program about recommended dietary allowance. What information should the nurse include? a. "RDA is the daily percentage of energy intake values established for macronutrients."