Skip to ContentGo to accessibility page
OpenStax Logo
Nutrition for Nurses

Review Questions

Nutrition for NursesReview Questions

Review Questions

1.
The nurse is caring for a client who had a stroke 2 days ago and is experiencing continued dysphagia. Which of the following nutritional therapies will likely be prescribed?
  1. Nothing by mouth until the dysphagia subsides
  2. Supplements given via a nasogastric tube
  3. Initiation of total parenteral nutrition
  4. Initiation of a soft diet
2.
A client admitted with traumatic brain injury develops syndrome of inappropriate antidiuretic hormone (SIADH). The nurse should prioritize which intervention to improve the client’s nutritional status?
  1. Infuse intravenous fluids rapidly.
  2. Perform a dysphagia screen.
  3. Restrict fluids.
  4. Check the client’s blood glucose level.
3.
The nurse is caring for a client who is in the early stage of Alzheimer’s disease. The client and family inquire about meal choices. Which food choice would be most appropriate for the nurse to discuss with the client?
  1. Colored berries
  2. Fried fish
  3. Margarine
  4. Zero-calorie sweeteners
4.
A client with multiple sclerosis asks the nurse about the best foods to fight fatigue and enhance nerve cell conduction. Which food choices would be appropriate for this client?
  1. Nuts, seeds, and salmon
  2. Cheese, milk, and margarine
  3. Lean red meats, potatoes, and white bread
  4. Eggs, lamb, and zero-calorie beverages
5.
A child is diagnosed with epilepsy and is being seen for intractable seizures. Which diet(s) would the interprofessional team potentially recommend?
  1. Mediterranean diet
  2. Ketogenic diet
  3. DASH diet
  4. Vegan diet
6.
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?
  1. Seizure history
  2. Limited fluid intake
  3. History of kidney stones
  4. Recent vaccination for influenza
7.
A client asks the nurse about taking supplements for improving memory. Which would be the nurse’s best response?
  1. “You should start taking fish oil immediately to improve blood flow to your brain.”
  2. “You should start taking a potassium supplement because this will help with nerve conduction.”
  3. “You should start taking zinc because this will help regenerate myelin to help your nervous system.”
  4. “You should review the content of your current diet with the nutritionist.”
8.
A client with Parkinson’s disease asks the nurse about possible benefits of intermittent fasting. Which reply would be appropriate?
  1. “There is no clear evidence of a benefit of intermittent fasting with your condition.”
  2. “Although evidence supports a benefit in people with epilepsy, there is no clear evidence of a benefit with Parkinson disorder.”
  3. “Yes, there is. Let’s talk with your health care provider to see if this is right for you.”
  4. “You will need to discuss this issue with your health care provider.”
9.
What is the recommendation for daily omega-3 fatty acid intake for a 52-year-old adult?
  1. 0.5–1 mg
  2. 1.1–1.6 mcg
  3. 1.1–1.6 g
  4. The daily recommendation is not yet established.
10.
Nutrition can impact the development of neurofibrillary tangles that are found in individuals with Alzheimer’s disease. Which of the following provides structural strength to microtubules in the neuron?
  1. Beta-amyloid
  2. Amyloid precursor protein
  3. Tau protein
  4. Microglia
PreviousNext
Order a print copy
Citation/Attribution
Reuse and redistribution of this content in digital or print format:
  • This book may not be used in the training of large language models or otherwise be ingested into large language models or generative AI offerings without OpenStax's prior written permission.
  • This book uses the Creative Commons Attribution-NonCommercial-ShareAlike License, which means that you can reuse and modify the material only for noncommercial purposes, must attribute OpenStax, and must distribute any derivative works under the same license.
  • Any commercial printing of this textbook, including using a local or custom printer, must be approved by OpenStax, and proper citation provided.
  • OpenStax-copyrighted images, activities, assessments, and similar components of this book are subject to the same licensing – CC-BY-NC-SA. They can be used for noncommercial purposes with attribution. Commercial use requires permission.
  • Permission requests: Anyone who intends to incorporate this content (including text, images, and other components) into large language models, use it in AI offerings, use it commercially (including in print), and/or has questions about another use case is welcome to complete our reuse request form.
Attribution information
  • If you are redistributing all or part of this book in a noncommercial print format, then you must include on every physical page the following attribution:

    Access for free at https://openstax.org/books/nutrition/pages/1-introduction

  • If you are redistributing all or part of this book in a noncommercial digital format, then for every page that includes OpenStax content, you must license the derivative work under the same CC-BY-NC-SA license as the original, and include on every digital page view the following attribution:

    Access for free at https://openstax.org/books/nutrition/pages/1-introduction

Citation information

The information below includes the information needed to generate citations in most major styles (APA, MLA, etc.); you must reformat and organize the information as needed to fit the requirements of the style. Use the information below to generate a citation. We recommend using a citation tool such as this one.

© Apr 23, 2026 OpenStax. Textbook content produced by OpenStax is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike License. The OpenStax name, OpenStax logo, OpenStax book covers, OpenStax CNX name, and OpenStax CNX logo, and Rice University name, and Rice University logo trademarks, or wordmarks are not subject to the Creative Commons license and may not be reproduced without the prior and express written consent of Rice University.