FUNDAMENTALS EXAM 3 (2025-
2026) PRACTICE QUESTIONS WITH
CORRECT VERIFIED AND WELL
ANALYZED ANSWERS GRADED A+
A nurse is caring for a client who is at high risk for aspiration. Which
of the following actions should the nurse take?
A. Give the client thin liquids
B. Instruct the client to tuck her chin while swallowing
C. Have the client use a straw.
D. Encourage the client to lie down and rest after meals
B
exp.) tucking the chin when swallowing allows food to pass down the
esophagus more easily
A nurse is preparing a presentation about basic nutrients for a group
of high school athletes. She should explain that which of the
following nutrients provide the most energy?
A. Fat
B. Protein
C. Glycogen
D. Carbohydrates
D
exp.) carbohydrates are the body's greatest energy source; providing
energy for cells is their primary function. They provide glucose, which
burns completely and efficiently without end products to excrete.
They are also a ready source of energy, and they spare proteins for
depletion.
A nurse is caring for a client who requires a low-residue diet. The
nurse should expect to see which of the following foods on the
client’s meal tray?
A. Cooked barley
,B. Pureed broccoli
C. Vanilla custard
D. Lentil soup
C
exp.) A low residue diet consists of foods that are low in fiber and
easy to digest. Dairy products and eggs such as custard and yogurt,
are appropriate.
A nurse is caring for a client who weighs 80 kg (176 lbs) and 1.6 m (5
ft, 3 in tall) Calculate her body mass index (BMI) and determine
whether this clients BMI indicates she is of a healthy weight,
overweight, or obese.
BMI = weight (kg) / height (m2)
Step 1: Client’s weight (kg) and height (m) = 80 kg and 1.6 m
Step 2: 1.6 X 1.6 = 2.56 m2
Step 3: 80/2.56 = 31.25
So this client is considered obese (BMI over 30 indicates obesity)
A nurse in a senior center is counseling a group of older adults about
their nutritional needs and considerations. Which of the following
information should the nurse include? (Select all that apply).
A. Older adults are more prone to dehydration than younger adults
are
B. Older adults need the same amount of most vitamins and minerals
as younger adults do
C. Many older men and women need calcium supplementation
D. Older adults need more calories than they did when they were
younger
E. Older adults should consume a diet low in carbohydrates.
A
exp.) sensations of thirst diminish with age, leaving older adults more
prone to dehydration
B
exp.) requirements for vitamins and minerals do not change from
middle to older adulthood
C
exp.) if older adults ingest insufficient calcium in the diet, the need
supplements to help prevent bone demineralization (osteoporosis)
, A nurse is calculating the body mass index of a 35-year-old male
patient who is extremely obese. The patient’s height is 5'6 and his
current weight is 325 lbs. What would the nurse document as his
BMI?
A. 50.5
B. 52.4
C. 54.5
D. 55.2`
BMI = weight in pounds (325) / height in inches (66) X height in inches
(66) X 703
BMI = 52.4
A nurse is helping an overweight female patient to devise a meal plan
to lose 2 pounds per week. How many calories would the patient need
to deplete per day in order to accomplish this goal?
A. 250 calories
B. 500 calories
C. 750 calories
D. 1000 calories
D
exp.) 1 lb (0.45 kg) of body fat equals about 3.500 calories. Therefore,
to gain or lose 1 lb (0.45 kg) in a week, daily calorie intake should be
increased or decreased by 500 cals a day so to lose or gain 2 lbs per
week, the calorie intake should increase or decrease by 1000 cals a
day
A nurse is feeding an elderly patient who has dementia. Which
intervention should the nurse perform to facilitate this process?
A. Stroke the underside of the patients chins to promote swallowing
B. Serve meals in different places at different times
C. Offer a whole tray of various foods to choose from
D. Avoid between-meal snacks to ensure hunger at mealtime
A
exp.) to feed a patient with dementia, the nurse should stroke the
underside of the patients chin to promote swallowing, serve meals in
the same place and at the same time, provide one food item at a time
since a whole tray may overwhelm and provide between-meal snacks
that are easy to consume using the hands
2026) PRACTICE QUESTIONS WITH
CORRECT VERIFIED AND WELL
ANALYZED ANSWERS GRADED A+
A nurse is caring for a client who is at high risk for aspiration. Which
of the following actions should the nurse take?
A. Give the client thin liquids
B. Instruct the client to tuck her chin while swallowing
C. Have the client use a straw.
D. Encourage the client to lie down and rest after meals
B
exp.) tucking the chin when swallowing allows food to pass down the
esophagus more easily
A nurse is preparing a presentation about basic nutrients for a group
of high school athletes. She should explain that which of the
following nutrients provide the most energy?
A. Fat
B. Protein
C. Glycogen
D. Carbohydrates
D
exp.) carbohydrates are the body's greatest energy source; providing
energy for cells is their primary function. They provide glucose, which
burns completely and efficiently without end products to excrete.
They are also a ready source of energy, and they spare proteins for
depletion.
A nurse is caring for a client who requires a low-residue diet. The
nurse should expect to see which of the following foods on the
client’s meal tray?
A. Cooked barley
,B. Pureed broccoli
C. Vanilla custard
D. Lentil soup
C
exp.) A low residue diet consists of foods that are low in fiber and
easy to digest. Dairy products and eggs such as custard and yogurt,
are appropriate.
A nurse is caring for a client who weighs 80 kg (176 lbs) and 1.6 m (5
ft, 3 in tall) Calculate her body mass index (BMI) and determine
whether this clients BMI indicates she is of a healthy weight,
overweight, or obese.
BMI = weight (kg) / height (m2)
Step 1: Client’s weight (kg) and height (m) = 80 kg and 1.6 m
Step 2: 1.6 X 1.6 = 2.56 m2
Step 3: 80/2.56 = 31.25
So this client is considered obese (BMI over 30 indicates obesity)
A nurse in a senior center is counseling a group of older adults about
their nutritional needs and considerations. Which of the following
information should the nurse include? (Select all that apply).
A. Older adults are more prone to dehydration than younger adults
are
B. Older adults need the same amount of most vitamins and minerals
as younger adults do
C. Many older men and women need calcium supplementation
D. Older adults need more calories than they did when they were
younger
E. Older adults should consume a diet low in carbohydrates.
A
exp.) sensations of thirst diminish with age, leaving older adults more
prone to dehydration
B
exp.) requirements for vitamins and minerals do not change from
middle to older adulthood
C
exp.) if older adults ingest insufficient calcium in the diet, the need
supplements to help prevent bone demineralization (osteoporosis)
, A nurse is calculating the body mass index of a 35-year-old male
patient who is extremely obese. The patient’s height is 5'6 and his
current weight is 325 lbs. What would the nurse document as his
BMI?
A. 50.5
B. 52.4
C. 54.5
D. 55.2`
BMI = weight in pounds (325) / height in inches (66) X height in inches
(66) X 703
BMI = 52.4
A nurse is helping an overweight female patient to devise a meal plan
to lose 2 pounds per week. How many calories would the patient need
to deplete per day in order to accomplish this goal?
A. 250 calories
B. 500 calories
C. 750 calories
D. 1000 calories
D
exp.) 1 lb (0.45 kg) of body fat equals about 3.500 calories. Therefore,
to gain or lose 1 lb (0.45 kg) in a week, daily calorie intake should be
increased or decreased by 500 cals a day so to lose or gain 2 lbs per
week, the calorie intake should increase or decrease by 1000 cals a
day
A nurse is feeding an elderly patient who has dementia. Which
intervention should the nurse perform to facilitate this process?
A. Stroke the underside of the patients chins to promote swallowing
B. Serve meals in different places at different times
C. Offer a whole tray of various foods to choose from
D. Avoid between-meal snacks to ensure hunger at mealtime
A
exp.) to feed a patient with dementia, the nurse should stroke the
underside of the patients chin to promote swallowing, serve meals in
the same place and at the same time, provide one food item at a time
since a whole tray may overwhelm and provide between-meal snacks
that are easy to consume using the hands
