1.

A nurse is teaching a client with pancreatitis about following a low-

fat diet. The nurse develops a list of high-fat foods to avoid and
includes which food on the item list?

A. Chocolate milk.
B. Broccoli.
C. Apple.
D. Salmon.

2. The nurse is giving dietary instructions on a client who is on a vegan

diet. The nurse provides dietary teaching focus on foods high in which
vitamin that may be lacking in a vegan diet?

A. Vitamin A.
B. Vitamin D.
C. Vitamin E.
D. Vitamin C.

3. A nurse is caring for a client with Wernicke-Korsakoff syndrome. The

physician asks the nurse to teach the client to consume thiamine-rich
food. The nurse instruct the client to increase the intake of which food
items?

A. Chicken.
B. Milk.
C. Beef.
D. Brocolli.

4. A client who is recovering from a surgery has been ordered a change

from a clear liquid diet to a full liquid diet. The nurse would offer which
full liquid item to the client?
A. Popsicle.
B. Carbonated beverages.
C. Gelatin.
D. Pudding.

5. A postoperative client has been placed on a clear-liquid diet. The

nurse provides the client with which items that are allowed to be
consumed on this diet?

A. Vegetable juices.
B. Custard.
C. Sherbet.
D. Bouillon.

6. The nurse is teaching a client who has iron deficiency anemia about
foods she should include in her diet. The nurse determines that the
client understands the dietary instructions if she selects which of the
following from her menu?

A. Nuts and fish.

B. Oranges and dark green leafy vegetables.
C. Butter and margarine.
D. Sugar and candy.

7. The nurse instructs a client with renal failure who is receiving

hemodialysis about dietary modifications. The nurse determines that
the client understands these dietary modifications if the client selects
which items from the dietary menu?

A. Mushroom and blueberry.

B. Beans and banana.
C. Fish and tomato juice.
D. Potato and spinach.
8. A client with heart failure has been told to maintain a low sodium
diet. A nurse who is teaching this client about foods that are allowed
includes which food item in a list provided to the client?

A. Pretzels.
B. Whole wheat bread.
C. Tomato juice canned.
D. Dried apricot.

9. The nurse is instructing a client with hyperkalemia on the importance

of choosing foods low in potassium. The nurse should teach the client
to limit which of the following foods?

A. Grapes.
B. Carrot.
C. Green beans.
D. Lettuce.

10. A client is recovering from debridement of the right leg. A nurse

encourages the client to eat which food item that is naturally high in
vitamin C to promote wound healing?

A. Milk.
B. Chicken.
C. Banana.
D. Strawberries.

Answers and Rationale

1. Answer: A. Chocolate milk.

Chocolate milk is a high-fat food.

  Options B and C: Fruits and vegetables are low in fat because they do
not come from animal sources.
 Option D: Salmon is naturally lower in fat.

2. Answer: B. Vitamin D.

Deficiencies in vegetarian diets include vitamin B12 which are found in animal
products and vitamin D (if limited exposure to sunlight).

 Options A, C, and D are found in fruits and vegetables, which are eaten
by a vegetarian.

3. Answer: C. Beef.

Food sources of thiamin include beef, liver, nuts, oats, oranges, pork, eggs,
seeds, legumes, peas and yeast.

 Option A: Poultry contains niacin.

 Option B: Milk contains vitamins A, D, and B2.
 Option D: Broccoli contains folic acid, vitamins C, E, and K.

4. Answer: D. Pudding.

Full liquid food items include items such as plain ice cream, sherbet, breakfast
drinks, milk, pudding, and custard, soups that are strained, refined cooked
cereals, and strained vegetable juices.

 Options A, B, and C are clear liquid diet.

5. Answer: D. Bouillon.

A clear liquid diet consists of foods that are relatively transparent to light and
liquid at room and body temperature. Foods allowed on the clear liquid diet
(bouillon, popsicles, plain gelatin, ice chips, sweetened tea or coffee (no
creamer), carbonated beverages, and water)

 Options A, B, and C are full liquid diet.

6. Answer: B. Oranges and dark green leafy vegetables.

Dark green leafy vegetables are rich in iron while oranges are a good source of
vitamin C, which enhances iron absorption.

7. Answer: A. Mushroom and blueberry.

A renal diet is one that is low in sodium, phosphorous, potassium and protein.

 Options B, C, and D are high in sodium, phosphorus, and potassium.

8. Answer: D. Dried apricot.

Foods that are lower in sodium includes fruits and vegetables like dried apricot.

9. Answer: B. Carrot.

Carrots has 320 mg of potassium per 100 mg serving; green beans give 209 mg
of potassium, 194 mg for lettuce, and 191 mg for grapes all in 100 mg serving.
Other foods that are low in potassium include: applesauce, blueberries,
pineapple, and cabbage.

10. Answer: D. Strawberries.

Citrus fruits and juices are especially high in vitamin C.

 Options A and B: Meats such as chicken and dairy products such as

milk are high in vitamin B.
 Option C: Banana is rich in potassium.