Type: MCSA
What nursing diagnosis is the most important for the nurse to include in the care plan of a client who has just been
started on total parenteral nutrition (TPN) therapy?
1. Risk for Infection
2. Imbalanced Nutrition: Less Than Body Requirements
3. Activity Intolerance
4. Fluid Volume Deficit
Question 22
Type: MCMA
A client reports that an adolescent family member has started a vegan diet. Which additions to meals should the
nurse recommend to help ensure that the adolescent does not become deficient in calcium?
Standard Text: Select all that apply.
1. Tofu
2. Soybeans
3. Brewer’s yeast
4. Raisins
5. Okra
Question 23
Type: MCSA
During diet teaching with a client diagnosed with diabetes, the nurse should instruct that the most prevalent
monosaccharide is
1. fructose.
2. galactose.
3. corn syrup.
4. glucose.
Question 24
Type: MCMA
The nurse is instructing a client on foods that are considered complete proteins. What will the nurse include in
these instructions?
Standard Text: Select all that apply.
1. Meat
2. Gelatin
3. Eggs
4. Chicken
5. Fish
Question 25
Type: MCMA
A client is diagnosed with an elevated cholesterol level. What should the nurse instruct the client regarding foods
to avoid?
Standard Text: Select all that apply.
1. Fish
2. Milk
3. Liver
4. Chicken
5. Egg yolk
Question 26
Type: MCMA
The nurse is planning an educational program for community members on ways to improve nutritional intake.
What information should the nurse include about carbohydrate digestion and metabolism?
Standard Text: Select all that apply.
1. Enzymes are needed to digest carbohydrates.
2. The breakdown of carbohydrates results in simple sugars.
3. Carbohydrates are a major source of body energy.
4. The simple sugar glucose provides a readily available source of energy.
5. Pancreatic amylase enhances the use of glucose by the body cells.
Question 27
Type: MCSA
A client is diagnosed as having a negative nitrogen balance. What should the nurse instruct the client about this
finding?
1. Discuss ways to reduce protein in the diet.
2. Review how to limit carbohydrates in the diet.
3. Discuss ways to increase protein in the diet.
4. Analyze reasons why fats should be limited in the diet.
Question 28
Type: MCSA
A client diagnosed with negative nitrogen balance tells the nurse about participating in ritualistic fasts as a part of
his culture. The client abstains from all food for several days at a time. What should the nurse discuss with the
client regarding this practice?
1. The amount of weight the client will lose during the fasts
2. The need to ingest some carbohydrates for body functions
3. The amount of calories the client will need to ingest after fasting for several days
4. The importance of the practice to the client
Question 29
Type: MCMA
A client asks the nurse for help in selecting foods, as some are “good” and others are “bad.” How should the nurse
respond to the client?
Standard Text: Select all that apply.
1. “Eat a wide variety of foods to furnish adequate nutrients.”
2. “Avoid starchy foods.”
3. “Limit foods with high-fructose corn syrup.”
4. “Eat three meals a day to reduce calories.”
5. “Eat moderately to maintain correct body weight.”
Question 30
Type: MCSA
A client tells the nurse that fresh fruit should be eaten only on an empty stomach, as it will cause other foods to
ferment in the stomach. The nurse realizes this client’s nutritional status is influenced by
1. lifestyle.
2. culture.
3. beliefs about food.
4. religious practices.
Question 31
Type: MCMA
The nurse is planning instruction for a client who is underweight. What should be included in this teaching?
Standard Text: Select all that apply.
1. Discuss factors contributing to inadequate nutrition and weight loss.
2. Discuss ways to manage, minimize, or alter the factors contributing to malnourishment.
3. Discuss principles of a well-balanced diet and high- and low-calorie foods.
4. Provide information about community agencies that can assist in providing food.
5. Provide information about ways to increase calorie intake.
Question 32
Type: MCMA
The nurse is planning interventions for a client to improve the appetite. What actions would be appropriate for this
client?
Standard Text: Select all that apply.
1. Select small portions.
2. Avoid unpleasant treatments immediately before or after a meal.
3. Ensure a clean environment free of unpleasant sights and odors.
4. Encourage oral hygiene before a meal.
5. Provide medication for pain or other symptoms after a meal.
Question 33
Type: SEQ
A client’s nasogastric tube has been discontinued and needs to be removed. Place in order the steps the nurse will
perform to remove this tube.
Standard Text: Click and drag the options below to move them up or down.
Choice 1. Place the tube in a plastic bag.
Choice 2. Ask the client to take a deep breath and to hold it.
Choice 3. Smoothly withdraw the tube.
Choice 4. Pinch the tube with the gloved hand.
Choice 5. Observe the intactness of the tube.
Choice 6. Apply clean gloves.
Question 34
Type: MCSA
The nurse is preparing to administer a feeding to a client with a gastrostomy tube. What should the nurse do
before providing this feeding?
1. Assess tube placement.
2. Measure vital signs.
3. Assist the client to a prone position.
4. Lower the head of the bed.
Question 35
Type: MCMA
The nurse has finished providing a tube feeding to a client. What should the nurse document about this procedure?
Standard Text: Select all that apply.
1. Name of physician prescribing the feedings
2. Solution provided
3. Amount of fluid
4. Duration of the feeding
5. Client tolerance of the feeding
Question 36
Type: MCSA
A client receives several tube feedings each day. After documenting the client’s tolerance of the feedings and
assessments in the medical record, the nurse should also document the amount of feeding provided on the
1. graphic sheet.
2. dietary consultation notes.
3. vital signs record.
4. intake and output record.
Question 37
Type: FIB
A client is prescribed a 1600-calorie diet. Of this diet, 30% of the intake should be protein, 20% fat, and 50%
carbohydrates. How many grams of carbohydrates should the client ingest every day?
Standard Text: Calculate to the nearest whole number.
Question 38
Type: MCMA
The nurse is concerned that an older client is at risk for aspiration. What feeding techniques should the nurse
instruct the family to use once the client is discharged?
Standard Text: Select all that apply.
1. Thicken all fluids.
2. Use the chin-tuck method.
3. Place the client in a seated position
4. Focus on food preferences.
5. Keep the head of the bed at a 30-degree angle.
