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Nutrition (Nursing Prerequisite) - Final Assessment Review - OSU 2025, Exams of Nutrition

Ohio State University (OSU) - LimaNutrition

Nutrition (Nursing Prerequisite) - Final Assessment Review - OSU 2025Nutrition (Nursing Prerequisite) - Final Assessment Review - OSU 2025Nutrition (Nursing Prerequisite) - Final Assessment Review - OSU 2025Nutrition (Nursing Prerequisite) - Final Assessment Review - OSU 2025

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2024/2025

Available from 06/13/2025

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Nursing Pre-Requisite – Nutrition
Final Assessment Review
2025
1. A nurse is teaching a client who has a new prescription to aid in digestion. The nurse
should inform the client to expect which of the following GI changes?
Decreased fat in stools
2. A nurse is planning care for a client who has cirrhosis of the liver. Which of the following
actions should the nurse include in the plan? (SA)
Furosemide, low Na diet, measure and girth
3. A nurse is providing teaching to a client who has a history of pancreatitis. Which of
the following food choices should the nurse instruct the client to avoid?
Cheddar cheese
4. A nurse is caring for a client who has History of alcohol use disorder and reports
burning and frequent nosebleeds. The nurse should recognize this client is manifesting
which of the following condition?
Cirrhosis
5. A nurse is preparing to administer a dose of lactulose to a client who has cirrhosis. The
client states, “I don’t need this med…”
Ammonia
6. A nurse is planning care for a client who has cirrhosis and ascites. Which interventions
should nurse include in plan of care?
Decrease the client’s fluid intake
7. A nurse is reviewing labs of a client with liver failure with ascites and is
receiving spironolactone. Which of the following findings?
Decreased Na levels
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Download Nutrition (Nursing Prerequisite) - Final Assessment Review - OSU 2025 and more Exams Nutrition in PDF only on Docsity!

Nursing Pre-Requisite – Nutrition

Final Assessment Review

  1. A nurse is teaching a client who has a new prescription to aid in digestion. The nurse should inform the client to expect which of the following GI changes? Decreased fat in stools
  2. A nurse is planning care for a client who has cirrhosis of the liver. Which of the following actions should the nurse include in the plan? (SA) Furosemide, low Na diet, measure and girth
  3. A nurse is providing teaching to a client who has a history of pancreatitis. Which of the following food choices should the nurse instruct the client to avoid? Cheddar cheese
  4. A nurse is caring for a client who has History of alcohol use disorder and reports burning and frequent nosebleeds. The nurse should recognize this client is manifesting which of the following condition? Cirrhosis
  5. A nurse is preparing to administer a dose of lactulose to a client who has cirrhosis. The client states, “I don’t need this med…” Ammonia
  6. A nurse is planning care for a client who has cirrhosis and ascites. Which interventions should nurse include in plan of care? Decrease the client’s fluid intake
  7. A nurse is reviewing labs of a client with liver failure with ascites and is receiving spironolactone. Which of the following findings? Decreased Na levels
  1. A nurse is assessing a client in a health clinic for risk factors of contracting hepatitis. Which client is at risk for Hep C? A client with multiple tattoos
  2. A nurse is caring for a client who has cirrhosis and a Rx for bumetanide. When delivering the client’s lunch tray, which of the following items is contraindicated for the client? Ham sandwich
  3. A nurse admits a client to the ER who reports N/V that worsens when he lies down… antacids don’t help, suspects acute pancreatitis… Increased serum amylase
  4. A nurse is teaching a client who has Hep A about preventing transmission of the virus… which strategy? Practice effective hand hygiene
  5. A nurse is assessing a client with advanced cirrhosis…which manifestations should expect? Petechiae
  6. A nurse is planning care for a client with viral hepatitis. Which of the following actions should be included in plan of care? Provide high carb diet
  7. A nurse is planning care for a client who has Hep B. Which of the following interventions should the nurse include in the plan? Encourage short periods of ambulation
  8. A nurse is caring for a client and a prothrombin time of 30 secs… which med should the nurse expect to administer? Vit K
  9. A nurse is teaching self-management to a client with Hep B...which instructions? Rest frequently throughout the day
  10. A nurse is caring for a client who has Bep A…client asks how he might’ve contracted the

List the two key hormones that are responsible for increasing and decreasing hunger and explain the role of each. Gherlin – hormone produced in the stomach that increases hunger. Leptin – hormone produced by fat cells that decrease hunger. List two examples of Environmental external forces that can influence eating habits and comment on your personal experience with each of them. Economics, Lifestyle, Cultural/Religious Beliefs, Local Environment

  1. is the internal drive to find and eat food. It is often experienced as a negative sensation.
  2. is the external drive that encourages us to find and eat food. Related to pleasant sensations associated with food. **1. Hunger
  3. Appetite** Fats are considered both: Micronutrients and Organic Macronutrients and Organic Macronutrients and Inorganic Micronutrients and Inorganic Define organic: Organic - a compound that contains carbon and hydrogen

If a fudge brownie has 15 grams of carbohydrates, 2 grams of protein and 13 grams of fat. How many calories are in the brownie? 15 x 4 =60 2 x 4 = 8 13 x 9 = 117 60 +8 + 117= 185 calories The current recommendation to maintain your body weight is 2000 calories daily. You should not consume any more than 55 % of your calories from carbohydrates. How many grams of carbohydrates should you eat in a day? 275 grams (2000 x.55 =1100calories 1100calories/ 4 = 275 grams of carbs) There are three states of nutritional health. Name the three states overnutrition, undernutrition and desirable An individual’s health can be assessed using the ABCDEs of nutritional assessment. Give a brief description of what D stands for. Dietary- review of dietary intake and assessment MyPlate illustrates 3 concepts. Name the concepts: Variety, moderation, and balance.

  1. A nurse is caring for a client who expresses a desire to lose weight. Which of the following actions should the nurse take first? a. Recommend checking weight once weekly. b. Obtain a 24-hr dietary recall. c. Assist with creating an exercise plan. d. Initiate a plan for diet modification.
  2. A nurse is teaching about nutritional requirements for a client who is starting a vegetarian diet. Which of the following information should the nurse include in the teaching? a. Consume high-fat cheese to replace meats when on a vegetarian diet. b. A vegetarian diet is high in vitamin B12 • c. Fewer calories are required when on a vegetarian diet. d. Include two servings per day of nuts when on a vegetarian diet.
  3. A nurse is caring for a client who has acute inflammatory bowel disease. Which of the following nutritional supplements should the nurse anticipate providing to this client? a. Hydrolyzed formula b. Polymeric formula c. Milk-based supplement formula d. Modular product supplement formula
  4. A nurse is teaching a client who is newly diagnosed with type 1 diabetes mellitus how to count carbohydrates. Which of the following statements made by the client indicates an understanding of the teaching? a. "I am including vegetables as starch items in my carbohydrate count." b. "I am limiting the number of carbohydrates to four carbohydrate choices or 60 grams per day." c. "I know the serving size can affect the number of carbohydrates I eat." d. "I know the carbohydrate count is dependent on the calories in the food item."
  5. A nurse is providing dietary teaching for a client who has osteoporosis. The nurse should instruct the client that which of the following foods has the highest amount of calcium? a. 1 cup avocado b. 2 tablespoons peanut butter c. ½ cup roasted sunflower seeds d. ½ cup roasted almonds

parenteral nutrition can be discontinued." b. You should consume at least 60 percent of your calories orally before the c. "I will give my baby one bottle of fruit juice each day." d. "I will introduce a new solid food every 5 days."

  1. A nurse in a long-term care facility is monitoring a client during mealtime who has Parkinson's disease. Which of the following findings should the nurse identify as the priority? a. The client eats all of their cake and a few bites of bread. b. The client drools while eating. c. The client's hand trembles when they holds their spoon. d. The client chooses to sit alone during the meal.
  2. A home health nurse is reviewing the medical record of a client who had an open reduction internal fixation of the tibia. Which of the following findings should the nurse identify as a risk factor for impaired wound healing? a. The client's hemoglobin is 15 g/dl. b. The client's peripheral pulses are +3 distal to the affected extremity. c. The client consumes 1,000 kcal daily. d. The client takes zinc supplements.
  3. A nurse is providing teaching to a client who has diabetes mellitus and an HbA1c of 8.7%. Which of the following statements by the client indicates an understanding of this laboratory value? a. "I should have gone to my exercise class yesterday." b. "This shows that my result is finally within a normal range." c. "This shows that I have not been following my diet." d. "I should have my blood work done first thing in the morning."
  4. A nurse is teaching a client about stress management. Which of the following statements by the client indicates an understanding of the teaching? a. "I will take a long walk every evening." b. "I will keep a daily diet and activity log." c. "I will avoid eating 1 hour before bedtime." d. "I will drink a full glass of water with each meal."
  5. A nurse is caring for a client who is receiving total parenteral nutrition (TPN) and is prescribed an oral diet. The client asks the nurse why the TPN is being continued since he is now eating. Which of the following responses should the nurse make? a. "Your blood glucose levels need to be within a normal range before the parenteral nutrition can be stopped." c. "You should have a weight gain of at least 1 kilogram per day before the therapy is stopped."

d. "Your bowel movements need to be regular before the therapy can be discontinued."

  1. A nurse is caring for a client who is receiving total parenteral nutrition (TPN) through a peripherally inserted central catheter. The pharmacist informs the nurse that there will be a delay in delivering the next bag of TPN solution. Which of the following actions should the nurse take? a. Slow the rate of the current infusion. b. Infuse 0.9% sodium chloride when the current infusion ends. c. Infuse dextrose 10% in water when the current infusion ends. d. Remove the tubing and flush the access device when the current infusion ends
  2. A nurse is assessing a client who has diabetes mellitus. Which of the following findings should the nurse identify as a manifestation of hypoglycemia? a. Diaphoresis b. Bradycardia c. Abdominal cramps d. Acetone breath
  3. A nurse is planning dietary teaching for a client who has dumping syndrome following a gastrectomy. Which of the following interventions should the nurse include in the client's plan of care? a. Use simple sugars to sweeten foods. b. Remain upright for 1 hr following meals. c. Limit eating to three large meals per day.
  4. A nurse is providing dietary teaching to a client who is postoperative following a gastric bypass procedure. Which of the following instructions should the nurse include? a. Eat six small meals per day. b. Begin each meal with a protein. c. Finish each meal even if feeling full. d. Plan to eat each meal over 15 min.
  5. A nurse is evaluating a client who is receiving a continuous enteral feeding and has diarrhea. Which of the following actions should the nurse take to reduce the client's diarrhea? a. Flush the client's feeding tube. b. Administer promethazine to the client. c. Decrease the rate of the feeding. d. Check the client's gastric residual.
  6. A nurse is assessing a client who has an elevated blood pressure, headache, and is sweating. The client recently started taking an MAOI. The nurse should question the client regarding the consumption of which of the following foods? d. Select grains with less than 2 g fiber per serving.

b. Offer the newborn 30 ml (1 oz) of glucose water after the first breastfeeding session. c. Plan to breastfeed the newborn every 4 hr. d. Plan 5 - min feedings on each breast on the first day after birth.

  1. A nurse is assessing a client for dysphagia following a stroke. The nurse should identify which of the following findings as a manifestation of dysphagia? a. The client reports abdominal pain after eating. b. The client has an increase in bowel sounds after eating. c. The client has an increased interest in eating. d. The client's voice changes after eating.
  2. A community health nurse is planning to teach a class about weight management for cardiovascular health. Which of the following statements should the nurse plan to include? a. "Limit your sodium intake to 1,800 milligrams per day." b. "Reduce your daily intake of foods that contain protein." c. "Taking a daily multivitamin will prevent cardiovascular disease." d. "Plan to lose weight gradually at½ to 1 pound per week."
  3. A nurse in an acute care facility is planning care for a client who has chosen to follow Islamic dietary laws during Ramadan. Which of the following actions should the nurse plan to take? a. Place the client on NPO status during nighttime hours. b. Provide a snack for the client after sunset. c. Offer the client hot tea with daytime meals. d. Allow the client to eat privately with their family each day at 1300
  4. A nurse is creating a plan of care for a client who has mucositis following head and neck radiation therapy to treat cancer. Which of the following interventions should the nurse include in the plan? a. Encourage three servings of citrus foods daily. b. Provide lemon-glycerin swabs for oral hygiene after meals. c. Increase fluid intake to 2 L per day. d. Heat oral hygiene mouth rinses before use.
  5. A nurse is assessing a client who has type 2 diabetes mellitus. The nurse should recognize which of the following as a manifestation of hypoglycemia? a. Confusion b. Polydipsia c. Vomiting d. Ketonuria
  6. A nurse is reviewing the laboratory findings of a client who has acute pancreatitis. Which of the following is an expected finding? a. Increased calcium

b. Decreased bilirubin c. Increased glucose d. Decreased alkaline phosphatase

  1. A nurse is preparing to bottle feed an infant who has a cleft lip. Which of the following actions should the nurse take to reduce the risk of aspiration? a. Burp the infant once at the end of the feeding. b. Use a bottle that has a two-way valve. c. Place a low-flow rate nipple on the bottle. d. Squeeze the infant's cheeks together while feeding
  2. A nurse is teaching about increasing dietary intake of micronutrients to a client who has difficulty seeing at night. Which of the following micronutrients should the nurse include in the teaching? a. Vitamin A b. Calcium c. Vitamin B d. Phosphorus
  3. A nurse is providing teaching to a client who has dumping syndrome and is experiencing weight loss. Which of the following instructions should the nurse include in the teaching? a. Consume liquids between meals. b. Increase intake of simple carbohydrates. c. Decrease foods high in fat content. d. Eat meals low in protein.
  4. A nurse is caring for a client who has undergone a radical head and neck resection to treat cancer and is receiving radiation therapy. The nurse should monitor for which of the following potential adverse effects? a. Bone marrow suppression b. Radiation enteritis c. Malabsorption of nutrients d. Changes in the production of saliva
  5. A client is experiencing anorexia related to cancer treatment. Which of the following interventions should the nurse implement to increase the client's nutritional intake? a. Recommend cooking aromatic foods to stimulate appetite. b. Serve hot foods rather than cold foods. c. Instruct the client to eat three meals per day. d. Add extra calories and protein to every meal.
  6. A nurse is developing an educational program about the glycemic index of foods for clients who have diabetes mellitus. Which of the following foods should the nurse identify as having the highest glycemic index?

a. "Choose ground beef that is at least 70% lean." b. "Restrict your daily meat intake to 5 ounces." c. "Select cheeses that contain no more than 6 grams of fat per serving." d. "Choose margarine that contains no more than 4 grams of saturated fat per tablespoon."

  1. A nurse is assessing a client who is suspected of having lactose intolerance. Which of the following is an expected finding? a. Flatulence b. Bloody stools c. Hyperemesis d. Steatorrhea
  2. A nurse is preparing a health promotion seminar for a group of clients about cancer prevention. Which of the following information should the nurse include? a. Consume high-calorie foods and beverages at meal time. b. Eat at least 2.5 cups of fruits and vegetables each day. c. Plan to perform moderate-intensity exercise for 90 min/week. d. Limit alcohol consumption to no more than three drinks per day.
  3. A nurse in a clinic is reviewing the laboratory findings of a client who recently began a Dietary Approaches to Stop Hypertension (DASH) diet. Which of the following laboratory findings indicates the client has reached one of the goals of the DASH diet? a. Sodium 150 mEq/L b. Chloride 106 mEq/L c. Fasting glucose 130 mg/dl d. Total cholesterol 190 mg/dl
  4. A nurse is caring for a client who is at 8 weeks of gestation and has a BMI of 34. The client asks about weight goals during her pregnancy. The nurse should advise the client to do which of the following? a. Maintain her current BMI. b. Gain approximately 6.8 kg (15 lb). c. Lower her BMI to 30. d. Gain 12.7 to 15.8 kg (28 to 35 lb).
  5. A nurse is teaching a client who reports constipation about ways to increase dietary intake of fiber. Which of the following information should the nurse include? a. Replace legumes with broiled meats. b. Consume½ cup of bran daily. c. Leave the skin on when eating fruit. d. Decrease fluid intake while increasing fiber
  1. A nurse is caring for a client who adheres to a kosher diet. Which of the following food choices would be appropriate for this client? a. Vegetable salad with cheese b. Lean cuts of pork c. Turkey and cheese on rye bread d. Shrimp salad and crackers
  2. A nurse is providing dietary instructions for a client who has a prescription for warfarin. Which of the following foods should the nurse recommend the client eat in moderation while taking this medication? a. Leafy green vegetables b. Whole grains c. Fruits with skin d. Nuts and seeds
  3. A nurse is providing teaching to a client who has dumping syndrome. Which of the following information should the nurse include? a. Drink liquids with meals. b. Apply pectin to foods. c. Remain active after eating a meal. d. Replace sugars with honey.
  4. A nurse is teaching a client about measures to reduce the risk of osteomalacia. Which of the following instructions should the nurse include in the teaching? a. Consume 20 mcg of vitamin D daily. b. Avoid foods with copious amounts of antioxidants. c. Increase intake of foods high in purine. d. Take 150 mg of vitamin E daily.
  5. A nurse is providing teaching to a client who is a vegetarian and requires an increase in zinc intake. Which of the following foods should the nurse include in the teaching as the best source of zinc? a. Pineapple b. Green grapes c. Cauliflower d. Pinto beans
  6. A nurse is assessing a client's risk for pressure injuries using the Braden scale. The client eats more than half of most meals but occasionally refuses a meal. Which of the following information should the nurse document on the nutrition category of the Braden scale? a. 1 (Very Poor) b. 2 (Probably Inadequate) c. 3 (Adequate) d. 4 (Excellent)

b. Vitamin B c. Vitamin A d. Calcium

  1. A nurse is providing teaching for a client who has a new prescription for nifedipine. Which of the following foods should the nurse instruct the client to avoid? a. Milk b. Aged cheese c. Grapefruit juice d. Bananas
  2. A nurse is preparing to administer an influenza vaccine to an adult client who reports food allergies. Which of the following food allergies could place the client at risk for a reaction? a. Peanuts b. Milk c. Shellfish d. Eggs
  3. A nurse is planning care for a client who is receiving radiation to the neck and has developed stomatitis. Which of the following interventions should the nurse include in the plan? a. Avoid the use of a straw when drinking liquids. b. Drink high-carbohydrate nutritional supplements. c. Relieve mouth pain by consuming frozen foods. d. Rinse the mouth with hydrogen peroxide after eating
  4. A nurse is developing a teaching plan for a client who has dysphagia and is being discharged home with a prescription for a mechanical soft diet. Which of the following foods should the nurse include in the plan? a. 0 Fresh peas b. Q White rice c. 0 Orange slices d. Mashed potatoes
  5. A nurse is providing dietary teaching for a client who has COPD. Which of the following instructions should the nurse include in the teaching? a. Eat at least three well-proportioned, large meals a day. b. Drink low-protein, low-calorie nutrition formulas between meals. c. Avoid adding gravies and sauces to foods. d. Consume foods that are soft in texture and easy to chew.
  6. A nurse is caring for a client who is receiving continuous tube feedings via a gastrostomy tube. The client has had three loose stools in the last 4 hr. Which of the following prescriptions should the nurse anticipate?

a. Reposition the tube and verify placement. b. Decrease the rate of the feeding. c. Administer a prokinetic medication. d. Irrigate the tubing with 30 ml of water.

  1. A nurse is providing teaching to a client who is lactating about increasing protein intake. Which of the following foods should the nurse recommend as the best source of protein? a. Legumes b. Cottage cheese c. Peanut butter d. Whole grain cereal
  2. A nurse is performing a comprehensive nutritional assessment for a client. After reviewing the client's laboratory results, which of the following findings should the nurse report to the provider? a. WBC count 6,000/mm b. Sodium 139 mEq/L c. Prealbumin 8 mg/dL d. Thyroxine (T4) 9.2 mcg/dl
  3. A client reports constipation during a routine checkup. The client was previously encouraged to increase their intake of mineral supplements. Which of the following minerals should the nurse identify as the possible cause of the constipation? a. Phosphorus b. Potassium c. Magnesium d. Calcium
  4. A nurse is providing discharge teaching to a client who has Parkinson's disease and a prescription for levodopa-carbidopa. Which of the following foods should the nurse instruct the client to consume with the medication? a. 6 oz Greek yogurt b. 1 oz cheddar cheese c. Six peanut butter crackers d. One slice wheat toast
  5. A nurse is providing nutritional teaching to the guardians of a 2-year-old toddler. Which of the following snack foods should the nurse recommend including in the toddler's diet? a. 1 cup of fruit gel bites b. 1 cup of yogurt c. ½ of a hot dog d. ½ of a peanut butter and jelly sandwich