1. A nurse is providing dietary teaching to a client who has a new diagnosis of gastroesophageal reflux

disease. Which of the following foods or beverages should the nurse recommended to minimize

heartburn?

• Orange juice

• Decaffeinated coffee

• Peppermint

• Potatoes

2. A nurse is preparing g to teach a group of clients about vitamins and minerals. Thenurse should

include in the teaching that which of the following minerals is necessary for the transmission of nerve

impulses?

• Phosphorus

• Calcium

• Chloride

• Zinc

3. A nurse is caring for a client who has a body mass index (BMI) of 30. Four weeks after nutritional

counseling, which of the following evaluation findings indicates the plan of care was followed?

• BMI of 25

• Weight gain of 1.8kg

• BMI of 33

• Weight loss of 2.7kg

4. A nurse is caring for a client who follows the dietary laws of Orthodox Judaism.

Which of the following meal choices should the nurse request for the client?

• Turkey and cheese sandwich

• Spaghetti with tomato sauce

• Pork chop and applesauce

• Scrambled eggs and bacon

5. A nurse is a long-term care facility is developing strategies to promote increased food intake for an

older adult client. Which of the following interventions should the nurse implement?

• Offer sugar substitutes to increase the client’s appetite.

• Provide opportunities to eat three large meals per day.

• Provide entertainment while the client is eating. Offer finger foods at mealtime.

6. A nurse is caring for four clients. The nurse should plan to administer total parenteral nutrition for

which of the following clients?

• A client who is postoperative following a laminectomy and is receiving IV PCA

• A client who has dysphagia and does not recognize his family

• A client who has COPD and is going home with oxygen

• A client who has colon cancer and will undergo a hemicolectomy

7. A nurse is performing a nutritional evaluation for a client who reports paresthesia of the hands and

feet. The nurse should identify this manifestation as an indication of which of the following dietary

deficiencies?

• Iron

• Riboflavin

• Vitamin C