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Mastering the Basics: Nutrition &
Fluid–Electrolyte Balance for NUR 155
Nursing Fundamentals
Exam Structure:
This focused NUR 155 foundational review breaks down the essential principles of
nutrition and fluid–electrolyte balance. Designed to simplify complex concepts,
this guide highlights key nutrients, hydration needs, electrolyte functions, imbalances,
and priority nursing assessments. Content is organized for quick understanding,
clinical relevance, and exam success making it an ideal study resource for fundamentals
exams and early clinical preparation.
1. Which foods are primary sources of complete protein?
A. Broccoli and oranges
B. Lean meat and eggs
C. Bananas and sweet potatoes
D. Carrots and milk
✅ CORRECT ANSWER: B
Rationale:
1. Lean meat and eggs provide all nine essential amino acids, making
them complete proteins.
2. Plant-based proteins like beans and nuts are often incomplete and
must be combined to provide all essential amino acids.
3. The other options list sources of vitamins, minerals, or
carbohydrates, not complete proteins.
2. A patient needs to increase their intake of Vitamin C. The nurse should
recommend which food?
A. Avocado
B. Tofu
C. Broccoli
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D. White beans
✅ CORRECT ANSWER: C
Rationale:
1. Broccoli is a rich source of Vitamin C, along with other cruciferous
vegetables and citrus fruits.
2. Avocado provides healthy fats and potassium. Tofu provides calcium
and protein. White beans are a source of potassium and fiber.
3. Vitamin C is essential for collagen synthesis, wound healing, and
immune function.
3. A patient with hypokalemia should be encouraged to eat which food?
A. Cheese
B. Bananas
C. Leafy green vegetables
D. Chicken breast
✅ CORRECT ANSWER: B
Rationale:
1. Bananas are a well-known, rich dietary source of potassium.
2. Potassium is a critical electrolyte for nerve impulse transmission and
cardiac muscle function.
3. Other good sources include avocados, sweet potatoes, white beans,
and tomatoes.
4. Which nutrient pairing is correct for its dietary source?
A. Phosphorus: Citrus fruits
B. Iron: Animal meat
C. Calcium: Beans
D. Vitamin A: Dairy products
✅ CORRECT ANSWER: B
Rationale:
1. Heme iron from animal meat (e.g., red meat, poultry) is more readily
absorbed than non-heme iron from plants.
2. Phosphorus is found in beans, dairy, and meats. Calcium is found in
dairy, tofu, and leafy greens. Vitamin A is found in carrots and leafy
green vegetables.
3. Knowing primary food sources is essential for patient dietary
education.
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5. The minimum amount of energy needed to sustain life in a rested, fasting
state is defined as:
A. Anabolism
B. Catabolism
C. Basal Metabolic Rate (BMR)
D. Nutrient density
✅ CORRECT ANSWER: C
Rationale:
1. Basal Metabolic Rate represents the calories required for vital organ
function at complete rest.
2. It accounts for 60-75% of total daily energy expenditure.
3. Anabolism is the building of complex molecules; catabolism is the
breakdown of molecules for energy.
6. The process of changing simple materials into complex body substances
and tissues is called:
A. Metabolism
B. Anabolism
C. Catabolism
D. Digestion
✅ CORRECT ANSWER: B
Rationale:
1. Anabolism is a constructive metabolic process that builds molecules
and stores energy.
2. Examples include protein synthesis from amino acids and glycogen
formation from glucose.
3. It is essential for growth, repair, and maintenance of body tissues.
7. Which nutrients are classified as macronutrients?
A. Vitamins and Minerals
B. Carbohydrates, Proteins, and Fats
C. Electrolytes and Water
D. Antioxidants and Fiber
✅ CORRECT ANSWER: B
Rationale:
1. Macronutrients are required by the body in large amounts to provide
energy and support structure.
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2. Carbohydrates and proteins provide 4 kcal/gram, and fats provide 9
kcal/gram.
3. Micronutrients (vitamins and minerals) are needed in smaller
amounts for regulatory functions.
8. According to standard BMI categories, an adult with a BMI of 28 would
be classified as:
A. Underweight
B. Healthy weight
C. Overweight
D. Obese
✅ CORRECT ANSWER: C
Rationale:
1. BMI is calculated as weight in kilograms divided by height in meters
squared.
2. The classification is: Underweight (<18.5), Healthy weight (18.5-
24.9), Overweight (25-29.9), Obese (≥30).
3. A BMI of 28 falls within the overweight range (25-29.9).
9. A clear liquid diet is most appropriate for which situation?
A. Long-term management of dysphagia
B. Immediate postoperative period
C. Management of chronic kidney disease
D. As a regular weight-loss diet
✅ CORRECT ANSWER: B
Rationale:
1. Clear liquids are easily digested, leave minimal residue, and help
maintain hydration.
2. They are indicated for short-term use after surgery, before certain
diagnostic procedures, or during acute gastrointestinal illness.
3. They are nutritionally incomplete and not suitable for long-term use.
10. A patient with dysphagia following a stroke is at risk for aspiration.
Which diet would the nurse anticipate being prescribed?
A. Clear Liquid
B. Pureed
C. Regular
D. Cardiac
Mastering the Basics: Nutrition &
Fluid–Electrolyte Balance for NUR 155
Nursing Fundamentals
Exam Structure:
This focused NUR 155 foundational review breaks down the essential principles of
nutrition and fluid–electrolyte balance. Designed to simplify complex concepts,
this guide highlights key nutrients, hydration needs, electrolyte functions, imbalances,
and priority nursing assessments. Content is organized for quick understanding,
clinical relevance, and exam success making it an ideal study resource for fundamentals
exams and early clinical preparation.
1. Which foods are primary sources of complete protein?
A. Broccoli and oranges
B. Lean meat and eggs
C. Bananas and sweet potatoes
D. Carrots and milk
✅ CORRECT ANSWER: B
Rationale:
1. Lean meat and eggs provide all nine essential amino acids, making
them complete proteins.
2. Plant-based proteins like beans and nuts are often incomplete and
must be combined to provide all essential amino acids.
3. The other options list sources of vitamins, minerals, or
carbohydrates, not complete proteins.
2. A patient needs to increase their intake of Vitamin C. The nurse should
recommend which food?
A. Avocado
B. Tofu
C. Broccoli
, 2|Page
D. White beans
✅ CORRECT ANSWER: C
Rationale:
1. Broccoli is a rich source of Vitamin C, along with other cruciferous
vegetables and citrus fruits.
2. Avocado provides healthy fats and potassium. Tofu provides calcium
and protein. White beans are a source of potassium and fiber.
3. Vitamin C is essential for collagen synthesis, wound healing, and
immune function.
3. A patient with hypokalemia should be encouraged to eat which food?
A. Cheese
B. Bananas
C. Leafy green vegetables
D. Chicken breast
✅ CORRECT ANSWER: B
Rationale:
1. Bananas are a well-known, rich dietary source of potassium.
2. Potassium is a critical electrolyte for nerve impulse transmission and
cardiac muscle function.
3. Other good sources include avocados, sweet potatoes, white beans,
and tomatoes.
4. Which nutrient pairing is correct for its dietary source?
A. Phosphorus: Citrus fruits
B. Iron: Animal meat
C. Calcium: Beans
D. Vitamin A: Dairy products
✅ CORRECT ANSWER: B
Rationale:
1. Heme iron from animal meat (e.g., red meat, poultry) is more readily
absorbed than non-heme iron from plants.
2. Phosphorus is found in beans, dairy, and meats. Calcium is found in
dairy, tofu, and leafy greens. Vitamin A is found in carrots and leafy
green vegetables.
3. Knowing primary food sources is essential for patient dietary
education.
, 3|Page
5. The minimum amount of energy needed to sustain life in a rested, fasting
state is defined as:
A. Anabolism
B. Catabolism
C. Basal Metabolic Rate (BMR)
D. Nutrient density
✅ CORRECT ANSWER: C
Rationale:
1. Basal Metabolic Rate represents the calories required for vital organ
function at complete rest.
2. It accounts for 60-75% of total daily energy expenditure.
3. Anabolism is the building of complex molecules; catabolism is the
breakdown of molecules for energy.
6. The process of changing simple materials into complex body substances
and tissues is called:
A. Metabolism
B. Anabolism
C. Catabolism
D. Digestion
✅ CORRECT ANSWER: B
Rationale:
1. Anabolism is a constructive metabolic process that builds molecules
and stores energy.
2. Examples include protein synthesis from amino acids and glycogen
formation from glucose.
3. It is essential for growth, repair, and maintenance of body tissues.
7. Which nutrients are classified as macronutrients?
A. Vitamins and Minerals
B. Carbohydrates, Proteins, and Fats
C. Electrolytes and Water
D. Antioxidants and Fiber
✅ CORRECT ANSWER: B
Rationale:
1. Macronutrients are required by the body in large amounts to provide
energy and support structure.
, 4|Page
2. Carbohydrates and proteins provide 4 kcal/gram, and fats provide 9
kcal/gram.
3. Micronutrients (vitamins and minerals) are needed in smaller
amounts for regulatory functions.
8. According to standard BMI categories, an adult with a BMI of 28 would
be classified as:
A. Underweight
B. Healthy weight
C. Overweight
D. Obese
✅ CORRECT ANSWER: C
Rationale:
1. BMI is calculated as weight in kilograms divided by height in meters
squared.
2. The classification is: Underweight (<18.5), Healthy weight (18.5-
24.9), Overweight (25-29.9), Obese (≥30).
3. A BMI of 28 falls within the overweight range (25-29.9).
9. A clear liquid diet is most appropriate for which situation?
A. Long-term management of dysphagia
B. Immediate postoperative period
C. Management of chronic kidney disease
D. As a regular weight-loss diet
✅ CORRECT ANSWER: B
Rationale:
1. Clear liquids are easily digested, leave minimal residue, and help
maintain hydration.
2. They are indicated for short-term use after surgery, before certain
diagnostic procedures, or during acute gastrointestinal illness.
3. They are nutritionally incomplete and not suitable for long-term use.
10. A patient with dysphagia following a stroke is at risk for aspiration.
Which diet would the nurse anticipate being prescribed?
A. Clear Liquid
B. Pureed
C. Regular
D. Cardiac
