Nutrition Practice Quiz 1

February 18, 2021

Nutrition Practice Quiz 1

Is your knowledge about the foundation of nursing well and sound? This quiz will question your ability to handle different nursing procedures, and other concepts covered by Fundamentals of Nursing.

Topics

Topics or concepts included in this exam are:

Low-fat diet, clear liquid diet, full liquid diet, low sodium diet, low potassium diet, renal diet, vitamin C and iron-rich food.
Disease condition such as pancreatitis, Wernicke-Korsakoff syndrome, iron deficiency anemia, renal failure, heart failure, and hyperkalemia.

Guidelines

To make the most out of this exam, follow the guidelines below:

Read each question carefully and choose the best answer.
You are given one minute per question. Spend your time wisely!
Answers and rationales (if any) are given below. Be sure to read them.
If you need more clarifications, please direct them to the comments section.

Nutrition

Nutritiont Practice Quiz 1

1 / 10

The nurse is teaching a client who has iron deficiency anemia about foods she should include in her diet. The nurse determines that the client understands the dietary instructions if she selects which of the following from her menu?

Sugar and candy.

Nuts and fish.

Oranges and dark green leafy vegetables.

Butter and margarine.

2 / 10

The nurse is giving dietary instructions on a client who is on a vegan diet. The nurse provides dietary teaching focus on foods high in which vitamin that may be lacking in a vegan diet?

Vitamin C.

Vitamin D.

Vitamin A.

Vitamin E.

3 / 10

The nurse instructs a client with renal failure who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu?

Mushroom and blueberry.

Beans and banana.

Potato and spinach.

Fish and tomato juice.

4 / 10

A postoperative client has been placed on a clear-liquid diet. The nurse provides the client with which items that are allowed to be consumed on this diet?

Custard

Vegetable juices.

Bouillon.

Sherbet.

5 / 10

The nurse is instructing a client with hyperkalemia on the importance of choosing foods low in potassium. The nurse should teach the client to limit which of the following foods?

Grapes.

Green beans.

Carrot.

Lettuce.

6 / 10

A client with heart failure has been told to maintain a low sodium diet. A nurse who is teaching this client about foods that are allowed includes which food item in a list provided to the client?

Whole wheat bread.

Tomato juice canned.

Dried apricot.

Pretzels.

7 / 10

A nurse is caring for a client with Wernicke-Korsakoff syndrome. The physician asks the nurse to teach the client to consume thiamine-rich food. The nurse instruct the client to increase the intake of which food items?

Beef.

Chicken.

Brocolli.

Milk.

8 / 10

A client who is recovering from a surgery has been ordered a change from a clear liquid diet to a full liquid diet. The nurse would offer which full liquid item to the client?

Gelatin.

Carbonated beverages.

Popsicle

Pudding.

9 / 10

A nurse is teaching a client with pancreatitis about following a low-fat diet. The nurse develops a list of high-fat foods to avoid and includes which food on the item list?

Apple.

Broccoli.

Chocolate milk.

Salmon.

10 / 10

A client is recovering from debridement of the right leg. A nurse encourages the client to eat which food item that is naturally high in vitamin C to promote wound healing?

Chicken.

Milk

Banana

Strawberries.

Your score is

The average score is 67%

Q.1 A nurse is teaching a client with pancreatitis about following a low-fat diet. The nurse develops a list of high-fat foods to avoid and includes which food on the item list?

A. Chocolate milk.

B. Broccoli.

C. Apple.

D. Salmon.

View Answer

Q.2 The nurse is giving dietary instructions on a client who is on a vegan diet. The nurse provides dietary teaching focus on foods high in which vitamin that may be lacking in a vegan diet?

A. Vitamin A.

B. Vitamin D.

C. Vitamin E.

D. Vitamin C.

View Answer

Q.3 A nurse is caring for a client with Wernicke-Korsakoff syndrome. The physician asks the nurse to teach the client to consume thiamine-rich food. The nurse instruct the client to increase the intake of which food items?

A. Chicken.

B. Milk.

C. Beef.

D. Brocolli.

View Answer

Q.4 A client who is recovering from a surgery has been ordered a change from a clear liquid diet to a full liquid diet. The nurse would offer which full liquid item to the client?

A. Popsicle.

B. Carbonated beverages.

C. Gelatin.

D. Pudding.

View Answer

Q.5 A postoperative client has been placed on a clear-liquid diet. The nurse provides the client with which items that are allowed to be consumed on this diet?

A. Vegetable juices.

B. Custard.

C. Sherbet.

D. Bouillon.

View Answer

Q.6 The nurse is teaching a client who has iron deficiency anemia about foods she should include in her diet. The nurse determines that the client understands the dietary instructions if she selects which of the following from her menu?

A. Nuts and fish.

B. Oranges and dark green leafy vegetables.

C. Butter and margarine.

D. Sugar and candy.

View Answer

Q.7 The nurse instructs a client with renal failure who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu?

A. Mushroom and blueberry.

B. Beans and banana.

C. Fish and tomato juice.

D. Potato and spinach.

View Answer

Q.8 A client with heart failure has been told to maintain a low sodium diet. A nurse who is teaching this client about foods that are allowed includes which food item in a list provided to the client?

A. Pretzels.

B. Whole wheat bread.

C. Tomato juice canned.

D. Dried apricot.

View Answer

Q.9 The nurse is instructing a client with hyperkalemia on the importance of choosing foods low in potassium. The nurse should teach the client to limit which of the following foods?

A. Grapes.

B. Carrot.

C. Green beans.

D. Lettuce.

View Answer

Q.10 A client is recovering from debridement of the right leg. A nurse encourages the client to eat which food item that is naturally high in vitamin C to promote wound healing?

A. Milk.

B. Chicken.

C. Banana.

D. Strawberries.

View Answer

https://youtu.be/DrJtejymsiM

Pain Management Practice Quiz 3

Parenteral Nutrition Practice Quiz 1

Topics

Guidelines

Q.1 A nurse is teaching a client with pancreatitis about following a low-fat diet. The nurse develops a list of high-fat foods to avoid and includes which food on the item list?

Q.2 The nurse is giving dietary instructions on a client who is on a vegan diet. The nurse provides dietary teaching focus on foods high in which vitamin that may be lacking in a vegan diet?

Q.3 A nurse is caring for a client with Wernicke-Korsakoff syndrome. The physician asks the nurse to teach the client to consume thiamine-rich food. The nurse instruct the client to increase the intake of which food items?

Q.4 A client who is recovering from a surgery has been ordered a change from a clear liquid diet to a full liquid diet. The nurse would offer which full liquid item to the client?

Q.5 A postoperative client has been placed on a clear-liquid diet. The nurse provides the client with which items that are allowed to be consumed on this diet?

Q.6 The nurse is teaching a client who has iron deficiency anemia about foods she should include in her diet. The nurse determines that the client understands the dietary instructions if she selects which of the following from her menu?

Q.7 The nurse instructs a client with renal failure who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu?

Q.8 A client with heart failure has been told to maintain a low sodium diet. A nurse who is teaching this client about foods that are allowed includes which food item in a list provided to the client?

Q.9 The nurse is instructing a client with hyperkalemia on the importance of choosing foods low in potassium. The nurse should teach the client to limit which of the following foods?

Q.10 A client is recovering from debridement of the right leg. A nurse encourages the client to eat which food item that is naturally high in vitamin C to promote wound healing?

Question Details: