HESI PN Nutrition Test Bank Latest Update 2026 |
Questions & Answers | Pass Guarantee | Instant
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1. If a practical nurse suspects a client is underreporting their food intake, what
strategy could the nurse implement to improve the accuracy of the client's
dietary reporting?
Advise the client to only eat one type of food.
Encourage the client to keep a food diary for a week.
Suggest the client skip meals to reduce calorie intake.
Tell the client to avoid discussing their diet with family.
2. Why is it essential for a practical nurse to discuss dietary modifications with a
client who has type 2 diabetes mellitus?
Dietary modifications have no impact on diabetes management.
Dietary modifications are only necessary for weight loss.
Dietary modifications help control blood sugar levels and manage
diabetes effectively.
Dietary modifications are less important than medication.
3. The practical nurse reviews the dietary treatment plan with a client who has
ascites secondary to cirrhosis of the liver. Which information should the PN
include when reviewing the dietary plan?
increased protein intake
restricted fluid intake
restricted sodium intake
increase potassium intake
,4. The registered nurse is assessing a client regarding the need to increase
B12after undergoing a subtotal gastrectomy . Which food should the RN
instruct the client to include in the diet?
Cheese, eggs and fish
Lentils, dried fruits, and soybeans
Nuts, brown rice, and sunflower seeds
Potatoes, mushroom and yogurt
5. Describe why Fowler's position is recommended for clients receiving
continuous feeding through an NG tube.
Fowler's position is primarily for clients with respiratory issues.
Fowler's position helps to keep the head elevated, reducing the risk
of aspiration.
Fowler's position is used to promote comfort during feeding.
Fowler's position allows for better digestion by lying flat.
6. The RN is teaching a primigravida client about a meal plan of foods rich in
riboflavin. Which foods should the RN instruct the client to eat at least 2
servings daily?
Fresh fruits
Enriched cereals
White rice
White potatoes
7. Which of the following clients is at the greatest risk for malnutrition?
75 year-old who lives in a skilled nursing facility
, 84 year-old who has signs of mild dementia and lives alone
45 year-old with HTN who is mostly compliant with their DASH diet
32 year-old who runs marathons and meal preps
8. The home health practical cure (PN) is caring for a client with a stage III
pressure ulcer. Which food group that contains zinc should be added to the
client's diet to aide in wound healing?
meats and shellfish
cheese and eggs
complex carbohydrates
green apples and berries
9. If a practical nurse is developing a meal plan for a client with mild
hypertension, which food item should be included to align with dietary
recommendations?
Processed snacks
Deli meats
Canned soups
Fresh fruits and vegetables
10. Why is it important for clients with cirrhosis to limit high-sodium foods in their
diet?
High-sodium foods provide necessary nutrients for recovery.
High-sodium foods are less palatable for clients with cirrhosis.
High-sodium foods are essential for liver function.
, Limiting high-sodium foods helps prevent fluid retention and
reduces strain on the liver.
11. The client with cirrhosis is beginning to show signs of hepatic
encephalopathy. The nurse would plan a dietary consult to limit the amount
of which ingredient in the client's diet?
carbohydrates
fat
minerals
protein
12. Why is it important for practical nurses to recommend specific foods for
clients receiving chemotherapy?
Specific foods can help manage side effects and support recovery
during treatment.
All foods are equally beneficial regardless of the client's condition.
Only high-calorie foods are necessary for clients undergoing
chemotherapy.
Food recommendations are irrelevant to the treatment process.
13. The nurse is performing wound care for a patient with a stage IV pressure
ulcer. Which of the following supplements would the nurse understand
could assist with wound healing?
Zinc
Vitamin K
Vitamin B1
Calcium
Questions & Answers | Pass Guarantee | Instant
Download PDF
1. If a practical nurse suspects a client is underreporting their food intake, what
strategy could the nurse implement to improve the accuracy of the client's
dietary reporting?
Advise the client to only eat one type of food.
Encourage the client to keep a food diary for a week.
Suggest the client skip meals to reduce calorie intake.
Tell the client to avoid discussing their diet with family.
2. Why is it essential for a practical nurse to discuss dietary modifications with a
client who has type 2 diabetes mellitus?
Dietary modifications have no impact on diabetes management.
Dietary modifications are only necessary for weight loss.
Dietary modifications help control blood sugar levels and manage
diabetes effectively.
Dietary modifications are less important than medication.
3. The practical nurse reviews the dietary treatment plan with a client who has
ascites secondary to cirrhosis of the liver. Which information should the PN
include when reviewing the dietary plan?
increased protein intake
restricted fluid intake
restricted sodium intake
increase potassium intake
,4. The registered nurse is assessing a client regarding the need to increase
B12after undergoing a subtotal gastrectomy . Which food should the RN
instruct the client to include in the diet?
Cheese, eggs and fish
Lentils, dried fruits, and soybeans
Nuts, brown rice, and sunflower seeds
Potatoes, mushroom and yogurt
5. Describe why Fowler's position is recommended for clients receiving
continuous feeding through an NG tube.
Fowler's position is primarily for clients with respiratory issues.
Fowler's position helps to keep the head elevated, reducing the risk
of aspiration.
Fowler's position is used to promote comfort during feeding.
Fowler's position allows for better digestion by lying flat.
6. The RN is teaching a primigravida client about a meal plan of foods rich in
riboflavin. Which foods should the RN instruct the client to eat at least 2
servings daily?
Fresh fruits
Enriched cereals
White rice
White potatoes
7. Which of the following clients is at the greatest risk for malnutrition?
75 year-old who lives in a skilled nursing facility
, 84 year-old who has signs of mild dementia and lives alone
45 year-old with HTN who is mostly compliant with their DASH diet
32 year-old who runs marathons and meal preps
8. The home health practical cure (PN) is caring for a client with a stage III
pressure ulcer. Which food group that contains zinc should be added to the
client's diet to aide in wound healing?
meats and shellfish
cheese and eggs
complex carbohydrates
green apples and berries
9. If a practical nurse is developing a meal plan for a client with mild
hypertension, which food item should be included to align with dietary
recommendations?
Processed snacks
Deli meats
Canned soups
Fresh fruits and vegetables
10. Why is it important for clients with cirrhosis to limit high-sodium foods in their
diet?
High-sodium foods provide necessary nutrients for recovery.
High-sodium foods are less palatable for clients with cirrhosis.
High-sodium foods are essential for liver function.
, Limiting high-sodium foods helps prevent fluid retention and
reduces strain on the liver.
11. The client with cirrhosis is beginning to show signs of hepatic
encephalopathy. The nurse would plan a dietary consult to limit the amount
of which ingredient in the client's diet?
carbohydrates
fat
minerals
protein
12. Why is it important for practical nurses to recommend specific foods for
clients receiving chemotherapy?
Specific foods can help manage side effects and support recovery
during treatment.
All foods are equally beneficial regardless of the client's condition.
Only high-calorie foods are necessary for clients undergoing
chemotherapy.
Food recommendations are irrelevant to the treatment process.
13. The nurse is performing wound care for a patient with a stage IV pressure
ulcer. Which of the following supplements would the nurse understand
could assist with wound healing?
Zinc
Vitamin K
Vitamin B1
Calcium
