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. The

nurse 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

 Vitamin B12