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Nutrition for Nurses

Review Questions

Nutrition for NursesReview Questions

Review Questions

1.
The nurse is educating a client on ways to promote bone health after the client suffered a stress fracture. Foods containing which of the following vitamins are the priority for this client?
  1. Vitamin D
  2. Vitamin B12
  3. Vitamin C
  4. Vitamin E
2.
During an assessment, the nurse notes the client has tenting. What does this indicate?
  1. Poor muscle tone
  2. Poor circulation
  3. Poor skin integrity
  4. Poor hydration
3.
The nurse is educating the client with a torn bicep muscle on the effects of nutrition on musculoskeletal health. What recommendation do you expect the nurse to make?
  1. Increase protein intake
  2. Increase vitamin D intake
  3. Include foods high in biotin
  4. Include foods high in iron
4.
Which client would most likely benefit from consuming bromelain?
  1. A 40-year-old marathon runner with sore muscles in legs
  2. A 78-year-old client with a stage 3 pressure ulcer
  3. An 83-year-old client with osteoporosis
  4. A 65-year-old client with edema in their right knee due to osteoarthritis
5.
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?
  1. A blister has now formed at the site of the pressure injury.
  2. The site of the pressure injury shows some healthy adipose tissue.
  3. The site of the pressure injury is red but intact.
  4. The pressure injury diameter is smaller but deeper.
6.
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?
  1. “I have been eating more fruit than I used to.”
  2. “I try to eat several servings of dairy products each day.”
  3. “I don’t like to eat fish.”
  4. “I have switched from eating French fries to baked potatoes.”
7.
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?
  1. Fresh fruit and vegetables
  2. Bread and pasta
  3. Brown and wild rice
  4. Fish and poultry
8.
During an admission assessment, the nurse is assessing the client’s fingernails. Which of the following findings would be concerning?
  1. Capillary refill < 2 seconds
  2. Smooth nails
  3. Clubbing of nails
  4. Translucent color with pinkish tone
9.
The nurse is providing nutritional instruction to a client with a surgical wound that is slow to heal. Which of the following statements by the client indicates the client understands the recommended diet strategies?
  1. “I will eat smaller, more frequent meals.”
  2. “I will drink water throughout the day.”
  3. “I will limit my intake of dairy products.”
  4. “I will eat several servings of fruits and vegetables each day.”
10.
The nurse is working with a client who is experiencing alopecia. Which of the following nutrients, found in liver and egg yolks, could the nurse recommend?
  1. Folate
  2. Zinc
  3. Selenium
  4. Biotin
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