NUTRITION

While instructing a client on how to read and interpret a Which of the following actions by the nurse would occur
food label, which of the following would suggest the food is during the outcome evaluation phase of the NCJMM?
not a healthy choice? a. Educating the client who wants to drastically limit caloric
a. 1 gram saturated fat intake
b. 10 grams added sugars b. Recording the client’s food intake for the past 24 hours
c. 4 grams dietary fiber c. Reviewing the client’s prescribed diet with a dietician
d. 3 grams protein d. Measuring the client’s WHR at a follow-up visit

Which of the following is a social determinant of health?

a. Family history of a disease
According to the MyPlate model, which macronutrient b. Age
comprises the largest part of the plate for an adult? c. Employment status
a. Protein d. Number of children
b. Fruits and vegetables
c. Grains The nurse is helping an adult, English-speaking client
d. Dairy understand a newly prescribed diet. What is the best
approach when selecting appropriate educational
materials for the client?
a. Provide materials designed to accommodate various reading
Which of the following clients should be prioritized for
abilities
referral to a multidisciplinary team to manage an acute
b. Find as many materials as possible related to the diet
nutritional concern?
c. Provide written materials in a variety of languages
a. A new mother who wants guidance on losing weight
d. Ask the client whether or not they need supplemental
postpartum
materials
b. An adult whose blood glucose levels have increased over the
past 6 months A client reports feeling overwhelmed by all the nutrition
c. A client being discharged from the hospital after a advice showing up on the client’s social media account
myocardial infarction feed. How should the nurse respond?
d. A client with a history of colon cancer a. “Show me what you are looking at on social media.”
b. “You cannot believe most of what you see online. You should
rely on your health care providers for nutrition information.”
A new mother needs financial assistance securing c. “Try not to spend so much time on social media as it is a
nutritious food options for her infant. Which federal agency sedentary activity.”
is the most appropriate resource for this client? d. “It can be overwhelming. Let’s talk about what you should
a. TEFAP look for to determine if the information is valid and reliable.”
b. WIC
c. HFMI
d. SNAP

The nurse is analyzing a popular diet plan with a client.

Which of the following information would cause the nurse
to question the validity of the presented diet?
a. It specifies a target calorie range the client is expected to
follow
b. The diet’s supporting evidence comes from a single
physician affiliated with the required meal plan
c. Following it necessitates keeping a detailed journal
describing food intake
d. Different nutrients must be consumed in prescribed
amounts

Which of the following client statements should prompt the

nurse to screen the client for food insecurity?
a. “I don’t have a steady income.”
b. “My oven does not work well.”
c. “Sometimes my food expires before I can eat it.”
d. “I don’t know any heart-healthy recipes.”

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Amber County has issued a public health warning because Which food choice indicates to the nurse that a client
arsenic was found in the drinking water. What is the safest understands postoperative dietary guidelines for
way for community members to address this gallbladder surgery?
contamination? a. Fried grouper
a. Obtain water from a neighboring county. b. Ribeye steak
b. Boil the water. c. Pasta with marinara sauce
c. Buy a water softener. d. Green salad with cheese, ham cubes, and ranch dressing
d. Purchase bottled water.
The nurse is providing dietary instruction to a team of
The nurse is assisting a client to calculate their daily caloric college athletes. Which source of energy does the nurse
intake. How many calories per gram should the nurse explain is used first during exercise?
advise the client to assign for water? a. Circulating glucose
a. 0 b. Stored glycogen
b. 4 c. Skeletal muscle
c. 5 d. Fat stores
d. 7
The nurse is caring for a client with stage 3 chronic kidney
The nurse is teaching the client about the Mediterranean disease. What is the maximum protein intake for this client
diet. Which instruction will the nurse give the client? who weighs 75 kg?
a. Decrease consumption of complex carbohydrates. a. 40 g
b. Increase intake of fish. b. 45 g
c. Avoid eating legumes. c. 50 g
d. Increase intake of dairy products. d. 55 g

Which instruction would the nurse give to a client who is

lactose intolerant?
a. Eat lactose-free dairy products.
b. Drink milk in small amounts.
c. Take a lactase enzyme after consuming a dairy product.
d. Drink milk fortified with vitamin D.

The nurse is teaching the client about dietary sources of

omega-3 fatty acids. Which food source will the nurse
include?
a. Meat
b. Poultry
c. Vegetables
d. Salmon

The nurse is assessing a client who describes the color of

their urine as pale yellow. Which statement would the
nurse give to the client?
a. “You probably have a urinary tract infection.”
b. “You need to drink more fluids.”
c. “You need to decrease your water intake.”
d. “You are well hydrated.”

The nurse instructs a client who has been following a

vegetarian diet and has asked questions about the quality
of protein in grains. After explaining about complete
proteins that provide all of the essential amino acids in one
food, the nurse presents the following list and asks the
client to choose the one that is a complete protein. Which
food choice, selected by the client, indicates to the nurse
that the client understands the instruction?
a. Oats
b. Barley
c. Soy
d. Wheat

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Which vitamin has the greatest chance of toxicity if taken in c. Potassium

large doses? d. Sodium
a. Vitamin A
b. Riboflavin (B2) Which food preparation technique should the nurse advise
c. Vitamin C a client to use to prevent loss of water-soluble vitamins
d. Pantothenic acid from the food?
a. Use less water in food preparation.
The nurse provides dietary instruction to a client who is b. Cook food for a longer time.
having difficulty controlling their blood glucose level. c. Cook at a higher temperature.
Which mineral deficiency should the nurse anticipate? d. Cut food into larger pieces.
a. Chromium
b. Calcium Which vitamin deficiency should the nurse anticipate in the
c. Copper client with chronic alcohol use?
d. Iron a. Riboflavin
b. Niacin
The nurse is teaching a client how to read a supplement c. Vitamin C
label. Which of the following statements by the client about d. Thiamin
what information can be included in a supplement label
indicates additional instruction is needed?
a. “It will describe how the ingredients can affect my body.”
b. “It will list the amount of the ingredients in the supplement.”
c. “It will describe how much of the supplement I should take.”
d. “It will describe how the supplement will cure my high blood
pressure.”

The nurse is assessing a child with bowed legs. Which

vitamin deficiency should the nurse anticipate is related to
this disorder?
a. Vitamin C
b. Calcium
c. Vitamin D
d. Riboflavin

Which information should the nurse give to a client taking

high doses of water-soluble vitamins?
a. Excess water-soluble vitamins are stored in fatty tissue.
b. Excess water-soluble vitamins are stored in the liver.
c. Excess water-soluble vitamins quickly reach toxic levels.
d. Excess water-soluble vitamins are excreted in the urine.

Which vitamin supplement should the nurse recommend to

a client who is trying to conceive?
a. Thiamin
b. Niacin
c. Folate
d. Choline

Which minerals should the nurse instruct parents to

include in the diet of preschool-aged children for the
development of healthy bones and teeth?
a. Phosphorus and potassium
b. Iron and zinc
c. Calcium and phosphorus
d. Chloride and calcium

Which mineral deficiency should the nurse anticipate in the

client diagnosed with goiter?
a. Iron
b. Iodine

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The nurse is caring for a client with a small bowel c. Limit fluids.
obstruction. The client asks why they are experiencing d. Reduce fiber intake.
vomiting of stool. What response by the nurse is
appropriate? The nurse is caring for a client on long-term antibiotic
a. The gastrointestinal tract is one long tube, so a blockage will therapy. Which food should the nurse recommend the
cause contents to move backward. client include in the diet to maintain gut homeostasis?
b. The pyloric valve prevents stool from flowing into the a. Fish
stomach when the intestines are blocked. b. Yogurt
c. Peristaltic movement prevents the backflow of contents c. Broccoli
when the intestines are blocked. d. Carrots
d. Obstruction of the small bowel will not cause vomiting of
The nurse is caring for a client taking multiple medications.
stool.
Which should the nurse teach as supportive to the
The nurse is assessing a client who has flatus. What finding microbiome of the gut?
would the nurse expect to assess in this client? a. Gentamycin
a. Scaphoid abdomen b. Pantoprazole
b. Jaundice of the abdomen c. Lactobacillus
c. Tympany on percussion d. Lovastatin
d. Dullness on percussion
The nurse is caring for a client with multiple health
The nurse is assessing a 3-year-old client who has been problems. Which finding in the client’s history supports the
brought in by their parents due to refusal to eat and seems client’s gut homeostasis?
to choke on fluids easily. The nurse assesses that the client a. Metformin use for type 2 diabetes
has uncontrolled drooling, is hyperthermic, and has a very b. Increased intake of saturated fats
muffled cry. What precaution should the nurse take when c. Regular use of laxatives
assessing the gastrointestinal system of this client? d. High intake of whole grains
a. Avoid use of tongue blade/depressor.
b. Avoid deep palpation of the abdomen.
c. Avoid percussion of the abdomen.
d. Avoid assessment of liver margins.

The nurse is educating a client on the normal function of

the digestive system. The nurse teaches the client that
which organ is responsible for the most water absorption?
a. Esophagus
b. Stomach
c. Small intestine
d. Large intestine

The nurse is caring for a client with lower gastrointestinal

bleeding. What test would the nurse anticipate being
ordered for this client?
a. Comprehensive metabolic panel
b. Guaiac test
c. Ovum and parasite stool test
d. White blood cell count

The nurse is assessing the nutritional status of a healthy

older client. Which finding would the nurse anticipate in
this client?
a. Decreased stomach size
b. Decreased vitamin B12 absorption
c. Increased esophageal motility
d. Increased diarrhea

The nurse is educating a client on gut homeostasis. Which

instruction would the nurse give the client?
a. Reduce intake of palm oil.
b. Increase sodium intake.

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The nurse is caring for a client who had a stroke 2 days ago c. “You should start taking zinc because this will help
and is experiencing continued dysphagia. Which of the regenerate myelin to help your nervous system.”
following nutritional therapies will likely be prescribed? d. “You should review the content of your current diet with the
a. Nothing by mouth until the dysphagia subsides nutritionist.”
b. Supplements given via a nasogastric tube
c. Initiation of total parenteral nutrition A client with Parkinson’s disease asks the nurse about
d. Initiation of a soft diet possible benefits of intermittent fasting. Which reply would
be appropriate?
A client admitted with traumatic brain injury develops a. “There is no clear evidence of a benefit of intermittent
syndrome of inappropriate antidiuretic hormone (SIADH). fasting with your condition.”
The nurse should prioritize which intervention to improve b. “Although evidence supports a benefit in people with
the client’s nutritional status? epilepsy, there is no clear evidence of a benefit with Parkinson
a. Infuse intravenous fluids rapidly. disorder.”
b. Perform a dysphagia screen. c. “Yes, there is. Let’s talk with your health care provider to see
c. Restrict fluids. if this is right for you.”
d. Check the client’s blood glucose level. d. “You will need to discuss this issue with your health care
provider.”
The nurse is caring for a client who is in the early stage of
Alzheimer’s disease. The client and family inquire about What is the recommendation for daily omega-3 fatty acid
meal choices. Which food choice would be most intake for a 52-year-old adult?
appropriate for the nurse to discuss with the client? a. 0.5–1 mg
a. Colored berries b. 1.1–1.6 mcg
b. Fried fish c. 1.1–1.6 g
c. Margarine d. The daily recommendation is not yet established.
d. Zero-calorie sweeteners
Nutrition can impact the development of neurofibrillary
A client with multiple sclerosis asks the nurse about the tangles that are found in individuals with Alzheimer’s
best foods to fight fatigue and enhance nerve cell disease. Which of the following provides structural strength
conduction. Which food choices would be appropriate for to microtubules in the neuron?
this client? a. Beta-amyloid
a. Nuts, seeds, and salmon b. Amyloid precursor protein
b. Cheese, milk, and margarine c. Tau protein
c. Lean red meats, potatoes, and white bread d. Microglia
d. Eggs, lamb, and zero-calorie beverages

A child is diagnosed with epilepsy and is being seen for

intractable seizures. Which diet(s) would the
interprofessional team potentially recommend?
a. Mediterranean diet
b. Ketogenic diet
c. DASH diet
d. Vegan diet

A 67-year-old woman presents to the urgent care center

with a headache and dizziness following a 5-mile running
event for charity. Which of the following findings would be
most concerning?
a. Seizure history
b. Limited fluid intake
c. History of kidney stones
d. Recent vaccination for influenza

A client asks the nurse about taking supplements for

improving memory. Which would be the nurse’s best
response?
a. “You should start taking fish oil immediately to improve
blood flow to your brain.”
b. “You should start taking a potassium supplement because
this will help with nerve conduction.”

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The nurse is providing dietary instruction to a client who is b. Ketogenic diet

in the first trimester of pregnancy. Consuming which of the c. Mediterranean diet
following foods should the client prioritize to facilitate fetal d. Vegetarian diet
neurological development?
a. Apples and grapes The nurse is educating a client who is breastfeeding about
b. Whole wheat bread maternal dietary habits that can promote the infant’s
c. Fruit juice health. Which of the following statements by the client
d. Chicken and lentils indicates the need for additional instruction?
a. “I will be sure to eat some leafy green vegetables.”
A 54-year-old client, recently diagnosed with multiple b. “I will drink plenty of fluids throughout the day.”
sclerosis, presents to the clinic for a follow-up c. “I need to eat fewer carbohydrates.”
appointment. The client asks the nurse if there is any d. “I need to eat 300–400 extra calories each day.”
special diet that might help their symptoms. The nurse
advises which diet as an option for the client to discuss A diet rich in flavonoids, which are found in tea, red wine,
with the neurologist? certain fruits, and vegetables is often recommended in
a. Mediterranean diet neurodegenerative conditions, due to which of the
b. DASH diet following benefit of flavonoids?
c. Ketogenic diet a. Antioxidant effect
d. Diabetic diet b. They cross the placental barrier.
c. They cross the blood-brain barrier.
A client is prescribed phenytoin for epilepsy. Which of the d. Anticoagulant effect
following nutritional deficiencies is the client at risk for?
a. Vitamin D deficiency The nurse is providing discharge instructions to a client who
b. Iron deficiency has been prescribed an antidepressant. What nutritional
c. Hypoglycemia recommendations are appropriate for this client?
d. Hypercalcemia a. Drink a glass of orange juice when taking your medication.
b. Eat a high-fiber meal when taking your medication.
A 15-year-old client has decided to try a vegetarian diet. c. Switch to a high-carbohydrate diet to decrease the risk for
Which of the following nutritional deficiencies is this client weight loss.
at risk for developing? d. Follow a balanced diet to decrease the risk for weight gain.
a. Vitamin C
b. Omega-3 fatty acids
c. Calcium
d. Potassium

The patient care technician is assisting a client with

Parkinson’s disease during mealtime and reports the client
began to drool and cough while eating. Which action is the
most appropriate from the nurse?
a. Perform a bedside swallow evaluation.
b. Tell the patient care technician to watch the client carefully
for the rest of the meal.
c. Show the patient care technician how to suction the mouth
orally.
d. Place a nutrition consult for tomorrow morning to initiate
tube feedings.

The nurse is educating a client’s family about the addition

of polyphenols to the client’s diet. Which foods should be
recommended by the nurse?
a. Chicken
b. Fish
c. Whole-fat milk
d. Spinach

A client diagnosed with epilepsy asks the nurse if

nutritional changes could potentially help control their
seizures. Which diet would the nurse tell the client about?
a. DASH diet

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A client has been diagnosed with Cushing’s syndrome. dietary modifications.

Which of the following dietary recommendations are d. Ask the client to demonstrate how to administer insulin.
appropriate for this client?
a. Low-protein diet with added salt Which of the following indicates the diet plan for the client
b. Low-fat diet with added potassium with type 2 diabetes needs to be adjusted?
c. Low-carbohydrate diet with limited salt a. The client reports weight loss.
d. High-carbohydrate diet with limited salt b. The client’s hemoglobin A1C level has remained at 5.2%.
c. The client’s hemoglobin A1C has increased to 9.5%.
The nurse is providing diet instruction to a client with a d. The client has not experienced hypoglycemia.
vitamin D deficiency. Which of the following statements by
the client indicates the need for further instruction? The nurse is reviewing the dietary recall of a client recently
a. “I should avoid eating tuna and salmon.” diagnosed with hypothyroidism. Which of the following
b. “I should eat fortified cereal for breakfast.” foods the client documented they ate frequently indicates
c. “My diet plan may not be enough. I may need to take a the need for additional diet instruction?
vitamin D supplement.” a. Shrimp
d. “I should try to eat more spinach.” b. Low-fat milk
c. Nuts
A nurse is caring for a client with diabetes. Which of the d. Cabbage
following nutritional habits would be most likely to optimize
endocrine wellness for this client? A client with hyperthyroidism is prescribed a nutritional
a. Eating a diet high in saturated fats plan to optimize endocrine wellness. Which of the following
b. Consuming complex carbohydrates food choices align with the recommended diet?
c. Eating a low-fiber diet a. Canned tuna
d. Consuming refined carbohydrates b. Canned meats
c. Shellfish
A client presents with symptoms of polycystic ovary d. Unsalted nuts
syndrome (PCOS). Which nutritional plan would be most
likely to optimize endocrine wellness for this client to
regulate hormonal imbalances?
a. Consuming a diet high in refined carbohydrates
b. Limiting complex carbohydrates
c. Consuming a diet low in fiber
d. Eating a diet low in processed and packaged foods

A client presents with symptoms of hypoglycemia. Which

nutritional strategy would be most effective in optimizing
endocrine wellness for this client to maintain blood sugar
levels?
a. Consuming a low-fiber diet
b. Consistently eating refined carbohydrates
c. Consuming a diet high in protein and unsaturated fats
d. Eating a low-fat diet

Which nutritional strategy would be most beneficial for a

client with Addison’s disease?
a. Limiting salt intake
b. Limiting potassium intake
c. Increasing calcium intake
d. Increasing vitamin C intake

A client with newly diagnosed diabetes presents for

education on dietary modifications. Which of the following
is an appropriate method for the nurse to assess the
client's readiness to learn?
a. Ask the client to recite the appropriate dietary modifications
for diabetes.
b. Ask the client about their prior knowledge of diabetes and
dietary modifications.
c. Provide the client with written materials on diabetes and

7 SAPT
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How does protein intake contribute to growth and Which of the following practices will help clients with
development during childhood? diabetes decrease the risk for hypoglycemia after insulin
a. Maintains digestive function administration?
b. Influences nutrient absorption a. Administering less than the prescribed dose of insulin
c. Plays an anabolic role similar to that of growth hormone b. Coordinating insulin administration with their meal schedule
d. Mediates levels of growth hormone c. Eating less than the prescribed amount of carbohydrates
d. Administering insulin between meals
Which of the following foods supplies micronutrients that
decrease inflammation? Which of the following instructions should the nurse
a. Kale include when teaching a client about levothyroxine?
b. Sourdough bread a. “You can take this medication at any time during the day.”
c. Beef b. “You can take this medication at the same time you take
d. White rice vitamins and other supplements.”
c. “Take this medication at the same time every day with
Medications given to older adults to stimulate appetite meals.”
target which hormone? d. “Take this medication on an empty stomach.”
a. Ghrelin
b. Thyroid-stimulating hormone The nurse is documenting a client’s medications during an
c. Insulin admission assessment. Which of the following medications
d. Cholecystokinin can decrease parathyroid levels, thereby increasing the risk
for bone fractures?
Which of the following is a good food choice for a client with a. Levothyroxine
Hashimoto’s thyroiditis who needs to consume iodine-rich b. Metformin
foods? c. Furosemide
a. Leafy green vegetables d. Insulin
b. Fish
c. Citrus fruits
d. Whole grains

The nurse is providing dietary education for a client with

diabetes. The client asks why their sodium intake should be
limited. What is the best response from the nurse?
a. “Lowering your sodium intake can decrease your blood
glucose level.”
b. “A low-sodium diet can decrease inflammation in the body.”
c. “Sodium-controlled diets can lower your elevated risk for
developing cardiovascular disease and hypertension.”
d. “Adding less salt to your food can decrease the food’s
glycemic index.”

What is the recommended daily intake of saturated fats for

individuals with diabetes?
a. Less than 5%
b. Less than 10%
c. Less than 15%
d. Less than 20%

What should the nurse include in dietary instructions for a

client with diabetes regarding alcohol consumption?
a. Alcohol consumption can either raise or lower blood glucose
levels.
b. Alcohol consumption does not affect blood glucose levels.
c. Drinking alcohol is acceptable if low-sugar or sugar-free
ingredients are used in mixed drinks.
d. Drinking alcohol may worsen signs of hypoglycemia when it
occurs.

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Which nutritional deficiency listed increases the risk for C.Dark green leafy vegetables
bleeding? D.Citrus fruits and acidic raw vegetables
A.Vitamin K
B.Iron Which of the following psychosocial influences impacting
C.Vitamin B12 nutritional goals for hematologic wellness is the best target
D.Folate for an initial nursing intervention?
A.Health literacy
The nurse is providing nutritional counseling to a client B.Transportation
planning pregnancy. The nurse should emphasize the C.Social support
importance of consuming what micronutrients to avoid D.Cognitive function
macrocytic anemia?
A.Vitamin D Assessing a client’s readiness to learn about nutrition-
B.Vitamin E related hematologic illness, utilizing a holistic approach,
C.Folic acid should include all of the following except:
D.Vitamin C A.Providing written materials regarding vitamin C deficiency to
the client immediately before discharge
A middle-aged client with a history of alcohol use disorder B.Determining the client’s preferred language for learning
is admitted to an acute care setting with symptoms of C.Discussing the client’s preferred learning style
severe anemia. The nurse anticipates what nutrient(s) to be D.Delaying discharge education until the client’s significant
deficient? other is present
A.Iron
B.Vitamin B12 When evaluating the effectiveness of a nutritional plan for
C.Calcium iron deficiency anemia, the nurse considers which of the
D.Copper following factors?
A.Behavior change typically takes 6 months to achieve,
The nurse notices that a client has excessive bruising and according to the Transtheoretical Model (TTM).
brittle nails. The client reports frequent infections. Which B.Hemoglobin is expected to increase as a response to oral
nutritional deficiency would the nurse expect for this ferrous sulfate within 2 to 3 months of starting.
client? C.An early sign suggesting improved anemia may include the
A.Iron client’s report of sleeping more.
B.Protein D.Shortness of breath may take several months to improve.
C.Vitamin C
D.Copper

A nurse is preparing discharge instructions for a client who

has just been diagnosed with iron deficiency anemia and
will be starting oral iron replacement therapy. Which of the
following is an important nursing consideration to include
in the teaching plan?
A.Hemoglobin should be checked in 6 months.
B.Always take iron with milk or food to increase absorption.
C.Always take iron with a citrus beverage, 1 hour before or 2
hours after meals, to increase absorption.
D.Increase diet in fatty fish.

Which nursing diagnosis is a priority for an older adult

client just diagnosed with nutritional anemia?
A.Risk for falls
B.Risk for imbalanced nutrition, less than body requirements
C.Frail elderly syndrome, related to malnutrition
D.Risk for bleeding

The nurse is preparing discharge instructions for a client

with anemia related to vitamin B12 deficiency. The nurse
suggests which of the following food items be increased in
the client’s diet?
A.Animal meat, fish, eggs, and dairy
B.Beans, seeds, and nuts

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Which of the following nutritional deficiencies can impact C.Aplasia

hematologic wellness across the lifespan? D.Iron overload
A.Vitamin C
B.Vitamin B12 A client with thalassemia is being discharged after
C.Magnesium receiving a transfusion of packed red blood cells. Which of
D.Calcium the following foods should the client be instructed to limit
in their diet?
Anemia affects which population the most often? A.Nuts
A.Pregnant individuals B.Dairy products
B.School-aged children C.Apples
C.Male and female adolescents D.Iron-fortified breakfast cereals
D.Middle-aged females
Which of the following diets can be beneficial for people
Infants and young children are at high risk for iron-deficient living with chronic illness and nutritional anemia?
anemia related to which of the following? A.High-fat diet
A.Inability to chew meat B.High-protein diet
B.Rapid growth C.Mediterranean diet
C.Frequent use of a bottle D.Low-fat diet
D.Little interest in food

Which of the following statements by a parent can indicate

that their child is at an increased risk for vitamin D
deficiency?
A.“My child prefers chocolate milk to plain milk.”
B.“I am careful to put sunscreen on my child every time we go
outside.”
C.“My child has lost some weight since the last visit.”
D.“My child loves to eat tuna fish sandwiches.”

You are reviewing the chart of a 15-month-old toddler who

was brought to the emergency department for fever for the
fourth time this month. The child’s father reports that the
child was weaned off infant formula 3 months ago and is
allergic to eggs and lactose. You suspect this child may
have a deficiency of which micronutrient?
A.Vitamin K
B.Zinc
C.Folate
D.Vitamin B12

The nurse is teaching a client about sickle cell disease.

Which of the following dietary strategies can decrease the
risk of disease complications?
A.Eating several small meals throughout the day
B.Limiting carbohydrate intake
C.Consuming dairy products and other sources of vitamin D
D.Avoiding seafood

Folate deficiency is more common in older adults who:

A.Are underweight
B.Follow a vegetarian diet
C.Consume alcohol daily
D.Eat at restaurants several times a week

Which of the following blood disorders is associated with

the most nutritional deficiencies?
A.Thalassemia
B.Sickle cell disease

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The nurse is educating a client with hypertension about the C.Magnesium levels
Dietary Approaches to Stop Hypertension (DASH) diet. D.Potassium levels
Which statement by the client indicates the need for further
teaching? The nurse notes a very high and peaked T-wave abnormality
A.“The DASH diet increases my sodium intake.” on a client’s electrocardiogram (ECG). Which laboratory
B.“The DASH diet increases my vegetable intake.” value should the nurse expect the provider to order?
C.“The DASH diet increases my potassium intake.” A.Magnesium level
D.“The DASH diet decreases my sugar intake.” B.Sodium level
C.Calcium level
The nurse is reviewing a client’s medical record and notes D.Potassium level
that the last two blood pressure readings were 130/81 mm
Hg and 122/99 mm Hg. Which diagnosis does the nurse The nurse is caring for a client who has hyperlipidemia.
anticipate for this client? Which food choice by the client is appropriate?
A.Normal blood pressure A.Cake
B.Elevated blood pressure B.Oatmeal
C.Low blood pressure C.Fried chicken
D.Hypertensive blood pressure D.Hot dog

The nurse is educating a client on ways to promote heart The nurse is caring for a client who is prescribed the DASH
health. Which food modification would the nurse diet to manage their high cholesterol levels. What food
recommend for a heart-healthy diet? choice in the client’s 72-hour diet recall requires further
A.Red meat at 2 meals a day teaching?
B.Prepackaged meat products A.Whole milk
C.Pineapple slices B.Potatoes
D.Caffeinated unsweetened tea C.Oysters
D.Orange juice
The nurse is evaluating a client at a follow-up appointment
who reports following a heart-healthy nutritional plan for 3
months. Which objective data should the nurse utilize to
support the client’s statement?
A.BMI change from 30 to 29 kg/m²
B.LDL change from 100 to 110 mg/dL
C.Blood pressure from 142/88 to 144/86 mm Hg
D.Increased shortness of breath

The nurse in the outpatient cardiology clinic is assessing a

client who had an acute myocardial infarction 6 months ago
and has completed an outpatient cardiac rehabilitation
program. Which cholesterol level indicates to the nurse
that the client has achieved a desired level?
A.Total cholesterol 202 mg/dL
B.LDL 130 mg/dL
C.HDL 48 mg/dL
D.Triglycerides 242 mg/dL

The nurse is caring for a client with newly diagnosed atrial

fibrillation. Which food should the nurse educate the client
to avoid?
A.Coffee
B.Oranges
C.Milk
D.Fish

The nurse is caring for a client with a history of cardiac

arrest due to torsades de pointes. Which laboratory value is
a priority for the nurse to monitor in this client?
A.Total cholesterol
B.Calcium levels

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A client who has a pre-existing heart condition consults her Which of the following would be an example of a DASH diet
provider to plan for her next pregnancy. Which statement meal?
would the provider need to include in the teaching for a A.Sliced ham, canned corn, and a cup of milk
client who has a normal BMI? B.Fried eggs, bacon, and coffee
A.“You are able to gain as much weight as you need.” C.Grilled shrimp with whole grain rice and mixed vegetables
B.“You need to increase your caloric intake by 340 calories D.Oatmeal, sausage, and apple juice
daily in the second trimester.”
C.“You need to drink whole milk to help the fetus’s bones A client is taking warfarin for a valve replacement. Which
develop.” food should the nurse include in the teaching that the client
D.“You need to refrain from exercising.” should consistently consume?
A.Asparagus
When educating a new client about nutrition for their child B.Potatoes
to promote heart health, which statement should be C.Water
included? D.Protein
A.“Use only breast milk for the first 6 months of life.”
B.“At six months, pureed vegetables can be added to the The nurse is educating a client on how to eat heart healthy.
infant’s diet.” The client tells the nurse that their typical meal consists of
C.“You can give your infant 100% fruit juice.” traditional Mexican foods. Which meal chosen would
D.“Healthy eating habits cannot start until later.” indicate the client understands the instruction?
A.Beef enchilada with cheese sauce and refried beans
When teaching a client about healthy snack choices for B.Nachos covered with grilled chicken, cheese, sour cream,
their child to promote heart health, which snack choice and lettuce
would be the most appropriate? C.Quesadilla with fried shrimp, black beans, and pico de gallo
A.Fruit flavored snacks D.Grilled chicken, onions, green peppers, and avocado with
B.Whole milk corn tortillas
C.Banana
D.Ice cream

For a client who is following a heart healthy diet, what is the

recommended sodium intake?
A.< 1500 mg/day
B.< 2300 mg/day
C.< 3000 mg/day
D.< 4000 g/day

Which factor can influence teenagers’ nutritional intake but

may not have as strong an influence in other age groups?
A.Social media
B.Parental guidance
C.Income level
D.Availability of food

A teenager comes to the clinic with her parents for

concerns about eating disorders. Which long-term
complication is associated with eating disorders?
A.Aortic stenosis
B.Diverticulitis
C.Hypokalemia and hyponatremia
D.Rheumatoid arthritis

A nurse is providing education to a client with a total

cholesterol of 240 mg/dL. Which of the following diet
strategies needs to be included?
A.Continue to consume 5–7 alcoholic beverages each week
B.Decrease intake of red meat and full-fat dairy products
C.Decrease intake of oatmeal, lentils, and other sources of
fiber
D.Continue the current diet plan— this cholesterol level is
within the accepted range

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Which disease-related alteration can potentially place an A client with chronic obstructive pulmonary disease
older client with chronic obstructive pulmonary disease (COPD) is being assessed by a nurse. With palpation, the
(COPD) at risk for altered nutrition? nurse feels crackling. What does the crackling most likely
A.Alter taste indicate?
B.Decreased energy requirements A.Fremitus
C.Fatigue B.Orthopnea
D.Alter smell C.Crepitus
D.Tuberculosis
On initial laboratory tests, an adult client’s albumin level is
below 3.5 g/dL. Which additional test could potentially be Which of the following findings is the best indicator that the
utilized to gather additional information about nutritional client has followed the prescribed nutritional plan to
risk for malnutrition? maintain a healthy weight?
A.Hemoglobin A1C A.The client can verbalize why obesity is detrimental to
B.Antinuclear antibodies (ANA) pulmonary health.
C.Prealbumin B.The client can describe the MyPlate approach to food
D.Chest x-ray selection.
C.The client’s food log demonstrates adherence to healthy
What is the process for carbon dioxide and oxygen nutritional plan.
exchange? D.The client has reached their recommended weight range.
A.Ventilation
B.Gas exchange A client states that they are experiencing a nighttime
C.Perfusion cough. Which medication could explain this symptom?
D.Diffusion A.Acetaminophen
B.Ibuprofen
The nurse is instructing an older client on the importance of C.Beta-2 agonist
adequate calcium and vitamin D intake. Which of the D.Angiotensin-converting enzyme (ACE) inhibitors
following age-related changes would this intervention
affect?
A.Decreased lung capacity
B.Increased muscle atrophy
C.Decreased elasticity
D.Increased vascular resistance

For the client with chronic obstructive pulmonary disease

(COPD), which dietary teaching should be incorporated?
A.High-fat food choices
B.Simple carbohydrates as primary food choice
C.High-protein, calorie-dense food choices
D.Low-fiber food choices

Which of the following is a primary goal of nutrition therapy

for a client with chronic obstructive pulmonary disease
(COPD)?
A.Maintaining a healthy body weight
B.Improving oxygenation status
C.Preventing muscle wasting
D.Lowering CO2 levels

The nurse is instructing a client with chronic obstructive

pulmonary disease (COPD) on strategies to maximize food
intake. Which of the following responses by the client
indicates additional education is needed?
A.“I will treat myself to cake or pudding for dessert.”
B.“I will eat add cheese to my food whenever possible.”
C.“I will eat more cold foods rather than hot meals.”
D.“I will try to eat as much as I can during the evening before I
go to bed.”

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Based on physiological changes that occur during should the nurse instruct the parent to include with the
pregnancy, which nutrients should the nurse encourage a child’s meals to decrease the risk for an asthma
client to eat to support the pulmonary system and fetal exacerbation?
development during pregnancy? A.Salmon or other fatty fish
A.Carbohydrates B.A lean protein such as chicken
B.Vitamin C C.At least one serving of fruits and vegetables
C.Proteins D.A serving of red meat
D.Vitamin B
The nurse is counseling a client experiencing worsening
Nutritional factors play a role in the development and COPD symptoms on diet strategies to minimize the impacts
function of the pulmonary system during infancy. Which of the disease. Which dietary component is associated with
nutrient is essential for the development of the pulmonary worsening airway inflammation and lung function
system? limitations?
A.Iron A.Saturated fats
B.Protein B.Carbohydrates
C.Vitamin C C.Vitamins
D.Omega-3 fatty acids D.Unsaturated fats

The nurse is caring for a pregnant client who has nutritional What is the goal of an anti-inflammatory diet for clients
deficits. How should the nurse describe the potential fetal with RTI and pneumonia?
effects from maternal malnourishment? A.To limit the immune system’s response
A.The fetus will experience lower blood glucose levels. B.To increase the immune system’s response
B.The fetus will develop a slower-than-normal heart rate. C.To decrease lung function and reduce coughing
C.The fetus may develop cognitive and behavioral delays. D.To minimize the duration of and decrease the risk for
D.The fetus may experience hormone imbalances. infections

The nurse is working with a client who was recently The nurse is instructing a client on long-term oxygen
diagnosed with asthma and is using a bronchodilator therapy at home on the role of nutrition in managing the
inhaler. Which of the following foods should the nurse client’s condition. Which of the following statements by the
instruct the client to minimize or avoid? client indicates the client understands the instruction?
A.Steak A.“I know my GI tract is not getting as much oxygen as it used
B.Coffee to, so I need to make sure I get enough vitamins and minerals
C.Grapefruit in my body.”
D.Kale B.“I need to eat whatever I feel like I can – calories are the most
important thing.”
The nurse is providing prenatal diet instruction for a C.“I need to eat as much protein as possible.”
pregnant client. Which nutrients should the nurse D.“I need to try to avoid foods high in calcium as these can
encourage the client to consume to promote proper fetal affect my condition.”
lung function and development?
A.Proteins, vitamins A, D, and E, and omega-3 fatty acids
B.Carbohydrates and vitamins A, D, and E
C.Proteins and iron
D.Fats, vitamins B12 and B6, and calcium

The nurse is providing discharge teaching for a client with

respiratory alterations. Which of the following statements
regarding the effects of nutrition on the immune system
and lung health should be included in the plan?
A.Good nutrition is important, although it does not prevent
acute respiratory tract infections.
B.Nutrition only affects lung tissue repair, not the immune
system.
C.Improper nutritional intake alters the immune system but
does not impact lung health.
D.Nutrition plays a role in supporting the immune system to
prevent and treat infection and repair lung tissue.

The nurse is instructing the parent of a child recently

diagnosed with asthma. Which of the following foods

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The nurse provides dietary instruction to a client with C.Fill drinking glasses completely.
kidney disease. The nurse informs the client which nutrient D.Sip fluids slowly.
is not directly absorbed by the kidney?
A.Calcium Which food item on a 72-hour nutritional recall does the
B.Sodium nurse identify as appropriate for a client who needs to
C.Magnesium restrict phosphorus intake?
D.Potassium A.Vanilla ice cream
B.Potato chips
Which laboratory value would indicate to the nurse that an C.Hot dogs
adult male client has a potential renal problem? D.Chocolate milk
A.Serum creatinine: 1.5 mg/dL
B.Blood urea nitrogen: 7 mg/dL Which food selection on a 72-hour recall indicates to the
C.Glomerular filtration rate: 93 mL/min/1.73 m² nurse that a client who must restrict potassium and sodium
D.Potassium: 4.1 mg/dL intake requires more instruction?
A.Salt substitute
When should the nurse perform a bladder scan to B.Cauliflower
determine a client’s postvoid residual (PVR)? C.Grapes
A.Before the client voids D.Apple
B.Immediately after the client voids
C.One hour after the client voids
D.When the client has the urge to void

Which snack choice made by a client indicates to the nurse

that the client understands the need to increase complex
carbohydrates in the diet?
A.Snack cakes
B.Crackers
C.Muffins
D.Fruits

Which nutritional instruction would the nurse give to a

client with chronic kidney disease (CKD) who is not on
dialysis?
A.Decrease calcium intake.
B.Use plant sources of protein before animal sources.
C.Increase intake of trans fat.
D.Reduce dietary fiber.

When developing a nutritional plan of care, which factor

should the nurse consider for improving client adherence to
the plan?
A.Level of engagement
B.Age
C.Gender
D.Comorbidities

Which assessment finding in a client on dialysis is of

concern to the nurse?
A.Client is not restricting protein intake.
B.Client chooses foods that are low in potassium.
C.Client drinks large amounts of fluids.
D.Client has increased intake of calcium.

What instruction should the nurse give to a client on a fluid

restriction secondary to kidney disease who reports
increased thirst?
A.Suck on hard, sweet candies.
B.Use large glasses for drinking.

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The nurse is caring for a client in the first trimester of The nurse is working at a community health fair, providing
pregnancy. Which assessment finding requires follow-up by information about risk reduction for renal cancer. Which
the nurse? nutritional instruction will the nurse teach to reduce the
A.Decreased GFR risk for renal cancer?
B.Increased fluid retention A.Increase intake of cruciferous vegetables.
C.Mild glycosuria B.Increase intake of red meat.
D.Proteinuria C.Eat more pan-fried foods.
D.Cook meats on the grill.
Which instruction would the nurse give to a client about
nutrition during pregnancy? The nurse is developing a teaching plan for a client who has
A.Eat 340 calories more each day in the first trimester. just entered stage 4 CKD. Which instruction will the nurse
B.Start prenatal vitamins in the second trimester. give the client?
C.Avoid or limit caffeine intake. A.There are no restrictions on fluid intake.
D.Reduce fluid intake. B.Reduce calcium intake.
C.Restrict potassium intake.
The nurse provides nutrition counseling to the parents of a D.Increase magnesium intake.
child with CKD. Which nutritional restriction is most likely
to affect growth and development? Which instruction should the nurse give a client with benign
A.Potassium prostatic hypertrophy to reduce lower urinary tract
B.Sodium symptoms?
C.Fluids A.Increase intake of fresh fruits.
D.Protein B.Use butter rather than olive oil.
C.Reduce intake of whole grains.
The nurse is educating a 14-year-old female adolescent D.Drink whole milk.
with CKD and her parents about nutrition. Which
recommended daily intake for iron should the nurse teach
the adolescent and her parents?
A.7 mg/day
B.9 mg/day
C.12 mg/day
D.15 mg/day

The nurse is teaching a client about nutritional

interventions for an overactive bladder. Which instruction
should the nurse give the client?
A.Avoid cola drinks.
B.Use artificial sweeteners instead of sugar.
C.Reduce fiber intake.
D.Avoid foods high in potassium.

The nurse is providing discharge instructions to a client

following the removal of a calcium kidney stone. Which
instruction will the nurse give this client to prevent future
stone formation?
A.Avoid foods high in purine.
B.Avoid foods high in oxalate.
C.Restrict nondairy animal protein.
D.Increase sodium intake.

The nurse is completing a follow-up assessment of a client

with a history of kidney stones. Which of the following
dietary habits reported by the client indicates the need for
additional instruction related to their kidney stone history?
A.Drinks at least 2 L of fluid daily
B.Eats a variety of fruits and vegetables
C.Consumes a high-protein diet
D.Drinks less than 6 oz of fruit juice each day

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The nurse is assessing a client who has poor dentition. The nurse is preparing a client’s nutritional plan for
Which function of the gastrointestinal system will be increasing their iron intake. Which vitamin should the nurse
affected most by this? include?
A.Ingestion A.Vitamin A
B.Digestion B.Vitamin C
C.Absorption C.Vitamin E
D.Metabolism D.Vitamin D

The nurse is assessing a client for gastrointestinal wellness. The nurse is reviewing a client’s laboratory results and
Which action should the nurse complete to assess the notices there has been little progress in raising the client’s
gastrointestinal system? vitamin K level. Which assessment finding can the nurse
A.Auscultate the lungs directly relate to this continued deficiency?
B.Inspect the nares A.Pharyngitis
C.Palpate the abdomen B.Ecchymosis
D.Percuss the thorax C.Skin dryness
D.Weight loss
The nurse is assessing a client for gastrointestinal wellness.
Which finding could indicate a vitamin deficiency? The nurse is caring for a vegan client who is having difficulty
A.Cyanotic lips eating enough protein. Which food item is appropriate for
B.Angular cheilitis the nurse to recommend to this client?
C.Abdominal tenderness A.Quinoa
D.Diaphoretic skin B.Fish
C.Eggs
The nurse prioritizes the nutritional content of clients’ meal D.Carrots
options when planning their care. Which protein option is
best for clients of the Buddhist faith who are vegetarians?
A.Broccoli
B.Fish
C.Tofu
D.Whole wheat bread

The nurse is caring for a client with a protein and iron

deficiency who is allergic to beef. Which is the best
alternative for the nurse to suggest?
A.Edamame
B.Milk
C.Cheese
D.Okra

The nurse is providing dietary instruction to a client who

needs to eat foods that support the gut’s normal microbial
growth. Which of the following statements indicates that
the client understands the education?
A.“I will drink at least a liter of water every day.”
B.“I will eat yogurt every morning with my breakfast.”
C.“I will make sure I eat protein at every meal.”
D.“I will drink an extra glass of milk every day.”

The nurse is working with a client with an iron deficiency.

Which of the following foods would increase iron
absorption?
A.Whole milk
B.Whole grain toast
C.Scrambled eggs
D.Fresh orange

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A nurse is educating a pregnant client about factors that The nurse is teaching a client about food substitutions to
affect the fetal microbiome. Which choice, when asked help improve gut health. Which substitution is appropriate
what factors affect their fetus’s microbiome, indicates the for milk?
need for further teaching? A. Ice cream
A. The father’s microbiome B. Greek yogurt
B. The mother’s microbiome C. Kefir
C. The child’s diet D. Kombucha
D. Interaction with the environment
The nurse is working with a client who has diverticulitis and
What is the caloric intake a nurse should expect the has been prescribed ciprofloxacin. Which food should this
provider to order for a premature infant? client avoid while taking this medication?
A. 2000 kcal/day A. Red meat
B. 120 kcal/kg/day B. Milk
C. 100 kcal/kg/day C. Tomatoes
D. 1500 kcal/day D. Oatmeal

The nurse is educating a group of pregnant clients about The nurse is providing discharge education to a client who
genetic diseases. Which disease should the nurse explain has been prescribed amoxicillin. Which food should the
will need lifelong management due to the individual’s nurse instruct the client to incorporate into their diet to
inability to convert lactose into glucose? help prevent medication-related nutrient depletion?
A. Diverticulitis A. Beans
B. Ulcerative colitis B. Whole grains
C. Crohn’s disease C. Sunflower seeds
D. Galactosemia D. Kale

The nurse is teaching a client about the nutritional needs of

their adolescent child. Which information should be
included in the education?
A. Young males need fewer calories than young females do.
B. Adolescent females require 3000 kcal/day.
C. Fast foods need to be supplanted with healthier options.
D. Adolescents need less iron intake daily than other age
groups.

The nurse is teaching an adult client how to maintain good

gut bacteria. Which foods would be appropriate for the
client to include in their diet to maintain good gut bacteria?
A. Blueberries, strawberries, and kiwi
B. Salmon and tuna
C. Broccoli and cauliflower
D. Yogurt, kimchi, and honey

An older adult reports a problem with constipation. Which

dietary recommendation is appropriate for this client?
A. Decrease water intake.
B. Increase sodium intake.
C. Decrease calcium intake.
D. Increase fiber intake.

The nurse is providing teaching to a client with ulcerative

colitis. Which nutritional component should be adjusted
when the client is in remission?
A. Water intake
B. Fiber intake
C. Iron intake
D. Potassium intake

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The nurse is educating a client on ways to promote bone B. Bread and pasta
health after the client suffered a stress fracture. Foods C. Brown and wild rice
containing which of the following vitamins are the priority D. Fish and poultry
for this client?
A. Vitamin D During an admission assessment, the nurse is assessing
B. Vitamin B12 the client’s fingernails. Which of the following findings
C. Vitamin C would be concerning?
D. Vitamin E A. Capillary refill < 2 seconds
B. Smooth nails
During an assessment, the nurse notes the client has C. Clubbing of nails
tenting. What does this indicate? D. Translucent color with pinkish tone
A. Poor muscle tone
B. Poor circulation The nurse is providing nutritional instruction to a client with
C. Poor skin integrity a surgical wound that is slow to heal. Which of the following
D. Poor hydration statements by the client indicates the client understands
the recommended diet strategies?
The nurse is educating the client with a torn bicep muscle A. “I will eat smaller, more frequent meals.”
on the effects of nutrition on musculoskeletal health. What B. “I will drink water throughout the day.”
recommendation do you expect the nurse to make? C. “I will limit my intake of dairy products.”
A. Increase protein intake D. “I will eat several servings of fruits and vegetables each day.”
B. Increase vitamin D intake
C. Include foods high in biotin The nurse is working with a client who is experiencing
D. Include foods high in iron alopecia. Which of the following nutrients, found in liver
and egg yolks, could the nurse recommend?
Which client would most likely benefit from consuming A. Folate
bromelain? B. Zinc
A. A 40-year-old marathon runner with sore muscles in legs C. Selenium
B. A 78-year-old client with a stage 3 pressure ulcer D. Biotin
C. An 83-year-old client with osteoporosis
D. A 65-year-old client with edema in their right knee due to
osteoarthritis

A client with a stage 2 pressure injury was prescribed

protein shakes twice daily. Upon return to the office for a
recheck, the pressure ulcer changed to stage 1. Which of
the following findings supports the conclusion the client
has improved?
A. A blister has now formed at the site of the pressure injury.
B. The site of the pressure injury shows some healthy adipose
tissue.
C. The site of the pressure injury is red but intact.
D. The pressure injury diameter is smaller but deeper.

The client has returned to the clinic for a follow-up

appointment after being diagnosed with osteoporosis.
Which of the following statements by the client indicates
they have followed the recommended diet to manage their
condition?
A. “I have been eating more fruit than I used to.”
B. “I try to eat several servings of dairy products each day.”
C. “I don’t like to eat fish.”
D. “I have switched from eating French fries to baked
potatoes.”

The nurse is caring for a client who is prescribed a gluten-

free diet to manage their dermatitis herpetiformis. Which
foods require modification when conforming to a gluten-
free diet?
A. Fresh fruit and vegetables

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The nurse is educating a client about the FRAX assessment. B. Calcium level
Which statement by the client indicates the need for further C. Magnesium level
teaching? D. Vitamin D level
A. “The FRAX will tell my doctor if I have osteoporosis.”
B. “The FRAX will tell my doctor if I’m at risk for a fracture.” The nurse is caring for a menopausal client who had a FRAX
C. “The results of the FRAX will help the nurse develop my plan assessment that indicated a high risk for fracture in the
of care.” next 10 years. What should the nurse encourage the client
D. “The FRAX is a risk assessment for osteoporosis.” to do now to help mitigate this risk?
A. Ask their health care provider to prescribe an estrogen
The nurse is reviewing a client’s chart and notes their supplement.
current medications. Which classification of medication B. Ask their health care provider to check their calcium and
increases the client’s risk for fracture? vitamin D levels.
A. Antibiotics C. Include extra protein in their diet.
B. Antidepressants D. Get daily weight-bearing exercise such as walking.
C. NSAIDs
D. Corticosteroids The nurse is caring for an older adult client and recognizes
which musculoskeletal manifestation is most likely to
The nurse is teaching ways to promote healthy teeth in benefit from increasing leucine consumption?
children. Which of the following practices is recommended A. Osteomyelitis
for children? B. Sarcopenia
A. Brush teeth once a day in the morning. C. Fractures
B. Introduce fluoride toothpaste at 3 years of age. D. Osteopenia
C. Brush teeth with a fluoride toothpaste.
D. Schedule the first dental visit at 1 year of age. The nurse is caring for a preterm newborn born at 28 weeks’
gestation. Which musculoskeletal manifestation is most
The nurse is evaluating a client with PUPPP at a postpartum likely to be observed in this infant?
appointment. The client reports being very itchy. Which A. Osteoporosis
objective data support the diagnosis of PUPPP? B. Osteopenia
A. Flat lesions in the vaginal area C. Hip dysplasia
B. No visible rash, but the client reports itchy skin D. Club foot
C. Silvery-white lines on the breasts
D. Raised hives on the torso

The nurse is caring for an adolescent client who

participates in sports after school 4 or 5 times a week for 2–
4 hours. The adolescent reports fatigue and sore muscles.
What should the nurse suggest to this client?
A. “Drink a soda to increase your energy level after exercise.”
B. “Don’t exercise until your symptoms go away.”
C. “Try to eat a combination of protein and complex
carbohydrates.”
D. “Avoid whole grains, fruits, legumes, and vegetables.”

The nurse is caring for a client with newly diagnosed

osteoporosis who was prescribed bisphosphonate. Which
of the following should the nurse teach the client to avoid
eating after taking the medication because it can interfere
with the medication’s absorption?
A. Coffee
B. Oranges
C. Milk
D. Grapefruit

The nurse is caring for a pregnant client who lives in a

higher latitude part of the country that receives less direct
sunlight. Which laboratory value should the nurse expect
the health care provider to be monitoring as a priority of
care with this client?
A. Albumin level

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21 SAPT