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HESI NUTRITION ACTUAL EXAM 140 QUESTION AND CORRECT DETAILED ANSWERS WITH RATIONALES RAT, Exams of Nursing

Chapman UniversityNursing

HESI NUTRITION ACTUAL EXAM 140 QUESTION AND CORRECT DETAILED ANSWERS WITH RATIONALES RATED A GRADE.

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HESI NUTRITION ACTUAL EXAM 140 QUESTION AND
CORRECT DETAILED ANSWERS WITH RATIONALES
RATED A GRADE.
HESI Nutrition Practice Exam: 140
Questions with Answers and Rationales
Macronutrients and Micronutrients (30 Questions)
1. What are biochemical substances obtained primarily from food to support bodily
functions?
A. Enzymes
B. Nutrients
C. Hormones
D. Metabolites
Answer: B. Nutrients
Rationale: Nutrients are biochemical substances from food that provide energy, support
growth, and maintain bodily functions. Enzymes facilitate reactions, hormones regulate
processes, and metabolites are byproducts.
2. Which nutrient provides the most abundant energy per gram?
A. Carbohydrates
B. Proteins
C. Lipids
D. Vitamins
Answer: C. Lipids
Rationale: Lipids provide 9 kcal/g, compared to 4 kcal/g for carbohydrates and proteins.
Vitamins provide no energy.
3. A client asks which foods are rich in complex carbohydrates. Which food should the
nurse recommend?
A. White bread
B. Whole-grain pasta
C. Fruit juice
D. Candy
Answer: B. Whole-grain pasta
Rationale: Whole-grain pasta is a complex carbohydrate, providing sustained energy.
White bread and candy are simple carbohydrates, and fruit juice contains mostly simple
sugars.
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Download HESI NUTRITION ACTUAL EXAM 140 QUESTION AND CORRECT DETAILED ANSWERS WITH RATIONALES RAT and more Exams Nursing in PDF only on Docsity!

HESI NUTRITION ACTUAL EXAM 140 QUESTION AND

CORRECT DETAILED ANSWERS WITH RATIONALES

RATED A GRADE.

HESI Nutrition Practice Exam: 140

Questions with Answers and Rationales

Macronutrients and Micronutrients (30 Questions)

  1. What are biochemical substances obtained primarily from food to support bodily functions? A. Enzymes B. Nutrients C. Hormones D. Metabolites Answer : B. Nutrients Rationale : Nutrients are biochemical substances from food that provide energy, support growth, and maintain bodily functions. Enzymes facilitate reactions, hormones regulate processes, and metabolites are byproducts.
  2. Which nutrient provides the most abundant energy per gram? A. Carbohydrates B. Proteins C. Lipids D. Vitamins Answer : C. Lipids Rationale : Lipids provide 9 kcal/g, compared to 4 kcal/g for carbohydrates and proteins. Vitamins provide no energy.
  3. A client asks which foods are rich in complex carbohydrates. Which food should the nurse recommend? A. White bread B. Whole-grain pasta C. Fruit juice D. Candy Answer : B. Whole-grain pasta Rationale : Whole-grain pasta is a complex carbohydrate, providing sustained energy. White bread and candy are simple carbohydrates, and fruit juice contains mostly simple sugars.
  1. Which micronutrient enhances iron absorption when consumed together? A. Vitamin D B. Vitamin C C. Calcium D. Zinc Answer : B. Vitamin C Rationale : Vitamin C enhances non-heme iron absorption by reducing it to a more absorbable form.
  2. A client with a vitamin B12 deficiency should increase intake of which food? A. Spinach B. Oranges C. Liver D. Whole grains Answer : C. Liver Rationale : Liver is rich in vitamin B12, essential for red blood cell formation. Plant- based foods like spinach and oranges lack significant B12.
  3. What is the primary role of dietary fiber? A. Provides energy B. Promotes bowel regularity C. Enhances protein synthesis D. Regulates blood glucose Answer : B. Promotes bowel regularity Rationale : Fiber adds bulk to stool, aiding digestion and preventing constipation. It indirectly helps glucose regulation but is not its primary role.
  4. Which food is a good source of omega-3 fatty acids? A. Beef B. Salmon C. Butter D. Avocado Answer : B. Salmon Rationale : Salmon is rich in omega-3 fatty acids, which support heart health. Beef and butter contain mostly saturated fats, and avocados have monounsaturated fats.
  5. A client is deficient in vitamin D. Which food should the nurse recommend? A. Fortified milk B. Broccoli C. Apples D. Rice Answer : A. Fortified milk Rationale : Fortified milk is a primary dietary source of vitamin D. The other options lack significant vitamin D.
  6. Which nutrient is critical for wound healing? A. Vitamin K B. Protein C. Vitamin E D. Magnesium Answer : B. Protein

Rationale : Skinless chicken breast is a lean protein source, unlike bacon, sausage, or whole milk.

  1. Which nutrient deficiency is associated with scurvy? A. Vitamin A B. Vitamin C C. Vitamin D D. Vitamin K Answer : B. Vitamin C Rationale : Vitamin C deficiency causes scurvy, characterized by bleeding gums and poor wound healing.
  2. What is a good source of calcium for a lactose-intolerant client? A. Yogurt B. Kale C. Ice cream D. Cheese Answer : B. Kale Rationale : Kale is a non-dairy source of calcium, suitable for lactose intolerance.
  3. Which food is high in antioxidants? A. White bread B. Blueberries C. Butter D. Sugar syrup Answer : B. Blueberries Rationale : Blueberries are rich in antioxidants, protecting against oxidative stress.
  4. A client with a zinc deficiency should increase intake of which food? A. Oysters B. Bananas C. Carrots D. Apples Answer : A. Oysters Rationale : Oysters are a rich source of zinc, supporting immune function.
  5. Which nutrient is essential for blood clotting? A. Vitamin B B. Vitamin K C. Iron D. Folate Answer : B. Vitamin K Rationale : Vitamin K is necessary for synthesizing clotting factors.
  6. A client asks about a low-sodium snack. Which should the nurse recommend? A. Pretzels B. Fresh apple C. Canned soup D. Potato chips Answer : B. Fresh apple Rationale : Fresh apples are naturally low in sodium, unlike processed foods like pretzels or chips.
  1. Which food is a good source of magnesium? A. White rice B. Almonds C. Soda D. Candy Answer : B. Almonds Rationale : Almonds are rich in magnesium, supporting muscle and nerve function.
  2. What is the primary source of vitamin E in the diet? A. Citrus fruits B. Nuts and seeds C. Dairy products D. Red meat Answer : B. Nuts and seeds Rationale : Nuts and seeds are high in vitamin E, an antioxidant.
  3. A client with a folate deficiency should increase intake of which food? A. Eggs B. Lentils C. Milk D. Butter Answer : B. Lentils Rationale : Lentils are rich in folate, essential for DNA synthesis and cell division.
  4. Which nutrient is critical for oxygen transport in the blood? A. Iron B. Calcium C. Sodium D. Vitamin D Answer : A. Iron Rationale : Iron is a component of hemoglobin, necessary for oxygen transport.
  5. A client asks about a high-fiber breakfast. Which should the nurse suggest? A. Cornflakes B. Oatmeal C. Croissant D. Pancakes Answer : B. Oatmeal Rationale : Oatmeal is high in soluble fiber, promoting heart health and digestion.
  6. Which vitamin is synthesized by the skin upon sunlight exposure? A. Vitamin A B. Vitamin B C. Vitamin D D. Vitamin C Answer : C. Vitamin D Rationale : Vitamin D is produced in the skin with UVB exposure.
  7. A client with a protein deficiency should increase intake of which food? A. Rice B. Tofu C. Apples
  1. A client asks about a balanced breakfast. Which option aligns with MyPlate guidelines? A. Donut and coffee B. Oatmeal, berries, and milk C. Bacon and eggs D. Soda and chips Answer : B. Oatmeal, berries, and milk Rationale : This option includes grains, fruits, and dairy, aligning with MyPlate’s balanced approach.
  2. What is the recommended daily protein intake for a healthy adult? A. 0.8 g/kg body weight B. 1.5 g/kg body weight C. 2.0 g/kg body weight D. 3.0 g/kg body weight Answer : A. 0.8 g/kg body weight Rationale : The RDA for protein is 0.8 g/kg for healthy adults.
  3. A client with heart disease should follow which diet? A. High-fat diet B. DASH diet C. Ketogenic diet D. Low-fiber diet Answer : B. DASH diet Rationale : The DASH diet emphasizes low sodium and high fruits, vegetables, and whole grains for heart health.
  4. Which food should a client with celiac disease avoid? A. Rice B. Wheat bread C. Corn D. Quinoa Answer : B. Wheat bread Rationale : Wheat contains gluten, which is harmful in celiac disease.
  5. A client asks about reducing saturated fat intake. Which food should the nurse recommend avoiding? A. Olive oil B. Butter C. Salmon D. Avocado Answer : B. Butter Rationale : Butter is high in saturated fat, unlike olive oil, salmon, or avocado.
  6. What is the recommended daily water intake for an average adult? A. 1–1.5 L B. 2–3 L C. 4–5 L D. 6–7 L Answer : B. 2–3 L Rationale : Adults need 2–3 L of water daily, depending on activity and climate.
  1. A client with diabetes should monitor intake of which nutrient? A. Carbohydrates B. Calcium C. Vitamin D D. Sodium Answer : A. Carbohydrates Rationale : Carbohydrates directly affect blood glucose levels in diabetes.
  2. Which diet is recommended for a client with chronic kidney disease? A. High-protein diet B. Low-potassium diet C. High-sodium diet D. Low-fiber diet Answer : B. Low-potassium diet Rationale : Low-potassium diets help manage hyperkalemia in kidney disease.
  3. A client asks about a low-cholesterol diet. Which food should the nurse recommend? A. Egg yolks B. Oatmeal C. Shrimp D. Liver Answer : B. Oatmeal Rationale : Oatmeal is low in cholesterol and high in soluble fiber, reducing cholesterol levels.
  4. What is the primary focus of the Mediterranean diet? A. High red meat intake B. Plant-based foods and healthy fats C. Low-carbohydrate intake D. High-sugar intake Answer : B. Plant-based foods and healthy fats Rationale : The Mediterranean diet emphasizes fruits, vegetables, whole grains, and olive oil.
  5. A client with gout should avoid foods high in which substance? A. Purines B. Fiber C. Calcium D. Vitamin C Answer : A. Purines Rationale : Purine-rich foods like organ meats increase uric acid, worsening gout.
  6. Which food is appropriate for a client on a clear liquid diet? A. Pudding B. Apple juice C. Mashed potatoes D. Yogurt Answer : B. Apple juice Rationale : Clear liquid diets include transparent liquids like apple juice.
  7. A client with hypertension selects which meal, indicating understanding of a low- sodium diet?

D. Saturated fats Answer : B. Complex carbohydrates Rationale : Complex carbohydrates provide steady glucose release, aiding blood sugar control.

  1. Which nutrient should a client with heart failure limit? A. Potassium B. Sodium C. Calcium D. Magnesium Answer : B. Sodium Rationale : Sodium restriction prevents fluid retention in heart failure.
  2. A client on a vegan diet should ensure adequate intake of which nutrient? A. Vitamin B B. Vitamin C C. Vitamin A D. Sodium Answer : A. Vitamin B Rationale : Vitamin B12 is primarily found in animal products, requiring supplementation in vegan diets.
  3. Which food should a client with lactose intolerance avoid? A. Almond milk B. Ice cream C. Rice D. Spinach Answer : B. Ice cream Rationale : Ice cream contains lactose, which is poorly tolerated in lactose intolerance.
  4. What is the recommended daily cholesterol intake for heart health? A. <100 mg B. <200 mg C. <300 mg DA. <400 mg Answer : C. <300 mg Rationale : Limiting cholesterol to <300 mg/day supports heart health.
  5. A client with diverticulitis should follow which diet during an acute episode? A. High-fiber diet B. Low-residue diet C. High-fat diet D. Low-protein diet Answer : B. Low-residue diet Rationale : A low-residue diet reduces bowel irritation during acute diverticulitis.
  6. Which food is appropriate for a client on a full liquid diet? A. Scrambled eggs B. Cream of wheat C. Toast D. Raw carrots

Answer : B. Cream of wheat Rationale : Full liquid diets include smooth, liquid foods like cream of wheat.

  1. A client with hyperlipidemia should increase intake of which type of fat? A. Saturated fat B. Trans fat C. Monounsaturated fat D. Cholesterol Answer : C. Monounsaturated fat Rationale : Monounsaturated fats, like those in olive oil, improve lipid profiles.
  2. What is the primary focus of the USDA MyPlate model? A. High-protein intake B. Balanced food groups C. Low-carbohydrate intake D. High-fat intake Answer : B. Balanced food groups Rationale : MyPlate promotes balanced intake of fruits, vegetables, grains, protein, and dairy.

Dietary History and Nutritional Assessment (30 Questions)

  1. Which anthropometric measurement assesses nutritional status? A. Blood pressure B. Body Mass Index (BMI) C. Heart rate D. Respiratory rate Answer : B. Body Mass Index (BMI) Rationale : BMI assesses nutritional status by evaluating weight relative to height.
  2. A client’s BMI is 27. What does this indicate? A. Underweight B. Normal weight C. Overweight D. Obese Answer : C. Overweight Rationale : A BMI of 25–29.9 indicates overweight.
  3. What is the first step in obtaining a dietary history? A. Measure waist circumference B. Ask about food preferences C. Check blood glucose D. Review medical history Answer : B. Ask about food preferences Rationale : Food preferences provide insight into dietary habits, initiating the history.
  4. A client reports unintentional weight loss of 10% in 3 months. What should the nurse suspect? A. Normal variation

C. Increase sodium intake D. Reduce fiber intake Answer : B. Reduce calorie intake Rationale : Reducing calories helps decrease body fat.

  1. What does a low serum prealbumin level indicate? A. Recent malnutrition B. Chronic malnutrition C. Iron deficiency D. Vitamin D deficiency Answer : A. Recent malnutrition Rationale : Prealbumin reflects short-term nutritional changes.
  2. A client reports frequent fast food consumption. What should the nurse assess for? A. Vitamin B12 deficiency B. High sodium intake C. Low protein intake D. Vitamin C deficiency Answer : B. High sodium intake Rationale : Fast food is typically high in sodium, increasing hypertension risk.
  3. Which measurement is used to assess visceral fat? A. BMI B. Waist circumference C. MUAC D. Blood pressure Answer : B. Waist circumference Rationale : Waist circumference indicates visceral fat accumulation.
  4. A client with a BMI of 18 should be assessed for what condition? A. Obesity B. Underweight C. Normal weight D. Overweight Answer : B. Underweight Rationale : A BMI <18.5 indicates underweight status.
  5. What is the purpose of a food diary in nutritional assessment? A. Measure blood glucose B. Track dietary intake C. Assess physical activity D. Monitor hydration Answer : B. Track dietary intake Rationale : A food diary records detailed food consumption data.
  6. A client’s hemoglobin A1c is 8%. What should the nurse assess for? A. Iron deficiency B. Poor glucose control C. Vitamin D deficiency D. Hypokalemia Answer : B. Poor glucose control Rationale : Hemoglobin A1c >6.5% indicates poor diabetes control.
  1. Which lab value indicates hydration status? A. Serum sodium B. Serum albumin C. Hemoglobin D. Blood glucose Answer : A. Serum sodium Rationale : Serum sodium levels reflect fluid balance.
  2. A client reports low appetite. What should the nurse assess for? A. Overnutrition B. Malnutrition C. Hyperglycemia D. Hyperkalemia Answer : B. Malnutrition Rationale : Low appetite can lead to inadequate nutrient intake.
  3. What does a high serum triglyceride level indicate? A. Poor carbohydrate intake B. High fat intake C. Low protein intake D. Vitamin deficiency Answer : B. High fat intake Rationale : Elevated triglycerides suggest excessive fat or sugar consumption.
  4. A client’s dietary history shows high red meat intake. What should the nurse assess for? A. Vitamin C deficiency B. High saturated fat intake C. Low calcium intake D. Vitamin B12 deficiency Answer : B. High saturated fat intake Rationale : Red meat is high in saturated fat, increasing heart disease risk.
  5. Which assessment tool evaluates chewing and swallowing difficulties? A. BMI B. Dysphagia screening C. Blood test D. MUAC Answer : B. Dysphagia screening Rationale : Dysphagia screening identifies swallowing issues affecting nutrition.
  6. A client’s serum potassium is 5.8 mEq/L. What should the nurse suspect? A. Hypokalemia B. Hyperkalemia C. Hyponatremia D. Hypercalcemia Answer : B. Hyperkalemia Rationale : A potassium level >5.5 mEq/L indicates hyperkalemia.
  7. What does a low serum calcium level suggest? A. Vitamin D deficiency B. Iron deficiency

Answer : A. 25-hydroxyvitamin D Rationale : 25-hydroxyvitamin D measures vitamin D levels.

  1. A client’s dietary history shows high processed food intake. What should the nurse assess for? A. Low sodium intake B. High sodium intake C. Vitamin D deficiency D. Low fat intake Answer : B. High sodium intake Rationale : Processed foods are high in sodium.

Nutrition in Disease Management (50 Questions)

  1. A client with type 2 diabetes should avoid which food? A. Whole-grain bread B. Sugary soda C. Grilled chicken D. Spinach Answer : B. Sugary soda Rationale : Sugary soda causes rapid blood glucose spikes.
  2. What dietary modification is recommended for a client with hypertension? A. Increase sodium intake B. Reduce sodium intake C. Increase saturated fat D. Reduce protein intake Answer : B. Reduce sodium intake Rationale : Sodium reduction lowers blood pressure.
  3. A client with chronic kidney disease should limit which nutrient? A. Potassium B. Fiber C. Vitamin C D. Calcium Answer : A. Potassium Rationale : Potassium restriction prevents hyperkalemia in kidney disease.
  4. Which food should a client with gout avoid? A. Carrots B. Scallops C. Apples D. Broccoli Answer : B. Scallops Rationale : Scallops are high in purines, increasing uric acid levels.
  5. A client with heart failure should monitor intake of which nutrient? A. Sodium B. Protein

C. Vitamin D D. Iron Answer : A. Sodium Rationale : Sodium restriction prevents fluid retention in heart failure.

  1. What dietary recommendation is appropriate for a client with anemia? A. Increase vitamin C intake B. Reduce iron intake C. Increase sodium intake D. Reduce fiber intake Answer : A. Increase vitamin C intake Rationale : Vitamin C enhances iron absorption, aiding anemia treatment.
  2. A client with osteoporosis should increase intake of which nutrient? A. Vitamin A B. Calcium C. Sodium D. Fiber Answer : B. Calcium Rationale : Calcium supports bone health in osteoporosis.
  3. Which food should a client with GERD avoid? A. Oatmeal B. Chocolate C. Rice D. Bananas Answer : B. Chocolate Rationale : Chocolate relaxes the lower esophageal sphincter, worsening GERD.
  4. A client with liver disease should limit which nutrient? A. Protein B. Carbohydrates C. Vitamin C D. Fiber Answer : A. Protein Rationale : Excessive protein can lead to ammonia buildup in liver disease.
  5. What dietary modification is recommended for a client with diverticulitis during recovery? A. Low-fiber diet B. High-fiber diet C. High-fat diet D. Low-protein diet Answer : B. High-fiber diet Rationale : High fiber prevents recurrence of diverticulitis after acute phase.
  6. A client with diabetes taking insulin should be taught to monitor for which condition? A. Hyperglycemia B. Hypoglycemia C. Hyperkalemia D. Hyponatremia
  1. What should a client with kidney stones avoid? A. Spinach B. Rice C. Chicken D. Apples Answer : A. Spinach Rationale : Spinach is high in oxalates, contributing to calcium oxalate stones.
  2. A client with heart disease should increase intake of which nutrient? A. Saturated fat B. Omega-3 fatty acids C. Sodium D. Cholesterol Answer : B. Omega-3 fatty acids Rationale : Omega-3 fatty acids reduce inflammation and heart disease risk.
  3. Which food should a client with pancreatitis avoid? A. Olive oil B. Fried foods C. Bananas D. Whole grains Answer : B. Fried foods Rationale : High-fat foods like fried foods exacerbate pancreatitis.
  4. A client with diabetes should monitor portion sizes of which food? A. Broccoli B. Pasta C. Chicken D. Lettuce Answer : B. Pasta Rationale : Pasta is high in carbohydrates, affecting blood glucose.
  5. What dietary modification is recommended for a client with gallstones? A. High-fat diet B. Low-fat diet C. High-sodium diet D. Low-protein diet Answer : B. Low-fat diet Rationale : Low-fat diets reduce gallbladder stimulation.
  6. A client with anemia should increase intake of which food? A. White bread B. Red meat C. Soda D. Butter Answer : B. Red meat Rationale : Red meat is rich in heme iron, aiding anemia treatment.
  7. Which nutrient should a client with heart failure avoid? A. Potassium B. Sodium C. Calcium

D. Fiber Answer : B. Sodium Rationale : Sodium causes fluid retention, worsening heart failure.

  1. A client with hyperlipidemia should avoid which food? A. Olive oil B. Butter C. Salmon D. Avocado Answer : B. Butter Rationale : Butter is high in saturated fat, increasing lipid levels.
  2. What dietary recommendation is appropriate for a client with hypothyroidism? A. Increase iodine intake B. Reduce iodine intake C. Increase sodium intake D. Reduce protein intake Answer : A. Increase iodine intake Rationale : Iodine supports thyroid hormone production.
  3. A client with Crohn’s disease should follow which diet during remission? A. High-fiber diet B. Low-residue diet C. High-fat diet D. Low-protein diet Answer : A. High-fiber diet Rationale : High-fiber diets support gut health during remission.
  4. Which food is appropriate for a client with a colostomy? A. Popcorn B. Mashed potatoes C. Nuts D. Raw cabbage Answer : B. Mashed potatoes Rationale : Soft foods like mashed potatoes reduce stoma irritation.
  5. A client with rheumatoid arthritis should increase intake of which nutrient? A. Omega-3 fatty acids B. Saturated fat C. Sodium D. Sugar Answer : A. Omega-3 fatty acids Rationale : Omega-3s reduce inflammation in arthritis.
  6. What should a client with constipation increase? A. Fiber B. Sodium C. Fat D. Sugar Answer : A. Fiber Rationale : Fiber promotes bowel regularity.