HESI NUTRITION EXAM PREP
50+ (Updated for 2026) Exam Prep Pack | A+ Questions & Verified
Answers
100% Guarantee Pass
📋 DOCUMENT OVERVIEW 51 Qs
This document covers nutrition-related topics, including cholesterol management, pernicious anemia,
type 2 diabetes mellitus, cirrhosis of the liver, gallbladder dysfunction, and heart failure. The "HESI
Nutrition Exam Prep" document provides 51 questions with correct answers and detailed explanations,
offering a comprehensive review of nutrition concepts for exam preparation. Students can use this
resource to study, review, and reinforce their understanding of key concepts, allowing them to better
prepare for their exams.
✓ Verified Answers ✓ Exam Ready ✓ Study Guide
Trusted by thousands of students and professionals worldwide
EXAM QUESTIONS
QUESTION 1
During a nutrition consultation for elevated cholesterol, the dietician recommends that the client
replace saturated fats with monounsaturated or polyunsaturated fats. What explanation should the
practical nurse reenforce with the client about this change in fat in the diet?
A. Lowers the amount of low density lipoprotein (LDL) in the blood.
B. Lowers the amount of high density lipoprotein (HDL) in the blood.
C. Contributes to raising cholesterol levels in the blood.
D. Contributes to raising triglycerides levels in the blood.
CORRECT ANSWER
A. When saturated fats are replaced with monosaturated or polyunsaturated fats, there is a reduced risk
of coronary artery disease. This change in diet helps to reduce serum lipids that contribute to fatty
plaque formation by lowering LDL levels in the blood (A), as long as there is a limited intake of
saturated fats. The change in diet does not have a direct affect on HDL (B). Monosaturated or
polyunsaturated fats can also aide in ridding the body of newly formed cholesterol (C) and triglycerides
(D).
Trusted by thousands of students and professionals worldwide Page 1 of 20
, RATIONALE: Replacing saturated fats with monounsaturated or polyunsaturated fats reduces the risk of coronary
artery disease by lowering LDL levels in the blood, which is a key contributor to fatty plaque formation. This change in
diet does not directly affect HDL levels, and it can also aid in removing newly formed cholesterol and triglycerides
from the body.
QUESTION 2
The practical nurse reviews the client's medical record that indicates the client has pernicious
anemia. Which vitamin deficit is associated with this type of anemia? A. Vitamin D. B. Vitamin B6 C.
Vitamin B12. D. Vitamin C.
CORRECT ANSWER
C. Vitamin B12. Correct In pernicious anemia, a deficit of hydrochloric acid secretion by the stomach
also results in a deficit of intrinsic factor which is needed for the body to absorb vitamin B12 (C) for
utilization by bone marrow in erythropoiesis. Absorption and uptake of (A, B, and D) are not affected by
lack of intrinsic factor
RATIONALE: In pernicious anemia, the stomach's inability to produce hydrochloric acid leads to a deficiency of
intrinsic factor, a protein necessary for the absorption of vitamin B12. This unique dependency on intrinsic factor for
vitamin B12 absorption distinguishes vitamin B12 from other vitamins, such as vitamins D, B6, and C, which are not
affected by a lack of intrinsic factor.
QUESTION 3
stomach B12 (C) are not 3. The practical nurse (PN) is caring for a client who was recently
diagnosed with type 2 diabetes mellitus (DM). What information is most important for the PN to
reinforce with the client about life- style changes?
A. Daily fingerstick glucose monitoring
B. Regular exercise program.
C. Portion-controlled, heart healthy diet selections.
D. Compliance with oral hypoglycemic medications.
CORRECT ANSWER
The priority action of self-management is reinforcing dietary life-style changes, such as portion-
controlled, heart healthy diet selections (C), to achieve tight blood glucose control and to prevent
complications with DM. (A, B, and D) are important in the management of DM but do not have the
priority of (C).
RATIONALE: The correct answer prioritizes dietary lifestyle changes because a heart-healthy diet directly influences
blood glucose control, which is the primary goal of type 2 diabetes management. By controlling diet, individuals with
type 2 diabetes can effectively manage their condition and prevent complications, making it a crucial aspect of self-
management.
QUESTION 4
The practical nurse (PN) is caring for a client who was recently diagnosed with cirrhosis of the liver.
Which foods should be limited in the client's diet? A. Peanut butter. B. Collard greens. C. Eggs. D.
Wheat bread.
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, CORRECT ANSWER
Clients with cirrhosis have a difficult time breaking fat down due to hepatic damage and synthesis of
bile. Foods, like peanut butter (A), are high in fat and protein and should be limited or avoided. Collard
greens (B), eggs (C), and wheat bread are low in fat, and are better choices for a client with liver
disease.
RATIONALE: The client with cirrhosis struggles with breaking down fats due to hepatic damage, thus high-fat foods
like peanut butter are problematic. In contrast, low-fat foods such as collard greens, eggs, and wheat bread are better
choices because they do not exacerbate the client's difficulty with fat metabolism.
QUESTION 5
A client is admitted with right upper quadrant (RUQ) pain after eating. What should the practical
nurse ask the client about the meal's content that precipitated the pain? A. Protein source. B.
Refined carbohydrates C. Saturated fat content. D. Fresh, raw vegetables.
CORRECT ANSWER
These symptoms are often precipitated in a client with gallbladder dysfunction or obstruction of the
common bile duct. Foods high in fat (C) trigger the release of cholecystokinin that stimulates the
gallbladder to contract, which spasms and causes biliary colic if the gallbladder is not functioning
properly in an effort to eject bile to emulsify fats. (A, B and D) do not elicit the same reaction in the
digestive tract as ingested fats have on gallbladder function.
RATIONALE: The correct answer is because the release of cholecystokinin in response to ingested fats triggers the
gallbladder to contract, which can lead to spasms and biliary colic if the gallbladder is not functioning properly. This
makes foods high in fat the most likely cause of the client's right upper quadrant pain after eating, aligning with
option C.
QUESTION 6
The practical nurse (PN) is caring for a client with heart failure (HF). What outcome of diet therapy
should the PN evaluate as a therapeutic response for this client?
A. Control fluid balance. В. Promote weight loss. C. Decrease cholesterol intake. D. Manage blood
pressure.
CORRECT ANSWER
In HF, cardiac function is impaired causing intravascular spaces to becomes congested with excess
fluids, which then contributes to the heart's workload related to the excess blood volume Controlling
fluid balance (A) and intravascular volume is a critical outcome in managing HF sequela. Promoting
weight loss (B), decreasing cholesterol intake (C), and managing blood pressure (D) are other
contributing factors for a heart healthy diet for a client with chronic cardiac dysfunction, but fluid
balance is the primary focus in preventing cardiac decompensation.
RATIONALE: In heart failure, excess fluids in the intravascular spaces congest the heart, increasing its workload and
contributing to cardiac decompensation. Therefore, controlling fluid balance is a critical outcome in managing heart
failure, and the PN should evaluate this as the primary therapeutic response to diet therapy for a client with chronic
cardiac dysfunction.
Trusted by thousands of students and professionals worldwide Page 3 of 20
50+ (Updated for 2026) Exam Prep Pack | A+ Questions & Verified
Answers
100% Guarantee Pass
📋 DOCUMENT OVERVIEW 51 Qs
This document covers nutrition-related topics, including cholesterol management, pernicious anemia,
type 2 diabetes mellitus, cirrhosis of the liver, gallbladder dysfunction, and heart failure. The "HESI
Nutrition Exam Prep" document provides 51 questions with correct answers and detailed explanations,
offering a comprehensive review of nutrition concepts for exam preparation. Students can use this
resource to study, review, and reinforce their understanding of key concepts, allowing them to better
prepare for their exams.
✓ Verified Answers ✓ Exam Ready ✓ Study Guide
Trusted by thousands of students and professionals worldwide
EXAM QUESTIONS
QUESTION 1
During a nutrition consultation for elevated cholesterol, the dietician recommends that the client
replace saturated fats with monounsaturated or polyunsaturated fats. What explanation should the
practical nurse reenforce with the client about this change in fat in the diet?
A. Lowers the amount of low density lipoprotein (LDL) in the blood.
B. Lowers the amount of high density lipoprotein (HDL) in the blood.
C. Contributes to raising cholesterol levels in the blood.
D. Contributes to raising triglycerides levels in the blood.
CORRECT ANSWER
A. When saturated fats are replaced with monosaturated or polyunsaturated fats, there is a reduced risk
of coronary artery disease. This change in diet helps to reduce serum lipids that contribute to fatty
plaque formation by lowering LDL levels in the blood (A), as long as there is a limited intake of
saturated fats. The change in diet does not have a direct affect on HDL (B). Monosaturated or
polyunsaturated fats can also aide in ridding the body of newly formed cholesterol (C) and triglycerides
(D).
Trusted by thousands of students and professionals worldwide Page 1 of 20
, RATIONALE: Replacing saturated fats with monounsaturated or polyunsaturated fats reduces the risk of coronary
artery disease by lowering LDL levels in the blood, which is a key contributor to fatty plaque formation. This change in
diet does not directly affect HDL levels, and it can also aid in removing newly formed cholesterol and triglycerides
from the body.
QUESTION 2
The practical nurse reviews the client's medical record that indicates the client has pernicious
anemia. Which vitamin deficit is associated with this type of anemia? A. Vitamin D. B. Vitamin B6 C.
Vitamin B12. D. Vitamin C.
CORRECT ANSWER
C. Vitamin B12. Correct In pernicious anemia, a deficit of hydrochloric acid secretion by the stomach
also results in a deficit of intrinsic factor which is needed for the body to absorb vitamin B12 (C) for
utilization by bone marrow in erythropoiesis. Absorption and uptake of (A, B, and D) are not affected by
lack of intrinsic factor
RATIONALE: In pernicious anemia, the stomach's inability to produce hydrochloric acid leads to a deficiency of
intrinsic factor, a protein necessary for the absorption of vitamin B12. This unique dependency on intrinsic factor for
vitamin B12 absorption distinguishes vitamin B12 from other vitamins, such as vitamins D, B6, and C, which are not
affected by a lack of intrinsic factor.
QUESTION 3
stomach B12 (C) are not 3. The practical nurse (PN) is caring for a client who was recently
diagnosed with type 2 diabetes mellitus (DM). What information is most important for the PN to
reinforce with the client about life- style changes?
A. Daily fingerstick glucose monitoring
B. Regular exercise program.
C. Portion-controlled, heart healthy diet selections.
D. Compliance with oral hypoglycemic medications.
CORRECT ANSWER
The priority action of self-management is reinforcing dietary life-style changes, such as portion-
controlled, heart healthy diet selections (C), to achieve tight blood glucose control and to prevent
complications with DM. (A, B, and D) are important in the management of DM but do not have the
priority of (C).
RATIONALE: The correct answer prioritizes dietary lifestyle changes because a heart-healthy diet directly influences
blood glucose control, which is the primary goal of type 2 diabetes management. By controlling diet, individuals with
type 2 diabetes can effectively manage their condition and prevent complications, making it a crucial aspect of self-
management.
QUESTION 4
The practical nurse (PN) is caring for a client who was recently diagnosed with cirrhosis of the liver.
Which foods should be limited in the client's diet? A. Peanut butter. B. Collard greens. C. Eggs. D.
Wheat bread.
Trusted by thousands of students and professionals worldwide Page 2 of 20
, CORRECT ANSWER
Clients with cirrhosis have a difficult time breaking fat down due to hepatic damage and synthesis of
bile. Foods, like peanut butter (A), are high in fat and protein and should be limited or avoided. Collard
greens (B), eggs (C), and wheat bread are low in fat, and are better choices for a client with liver
disease.
RATIONALE: The client with cirrhosis struggles with breaking down fats due to hepatic damage, thus high-fat foods
like peanut butter are problematic. In contrast, low-fat foods such as collard greens, eggs, and wheat bread are better
choices because they do not exacerbate the client's difficulty with fat metabolism.
QUESTION 5
A client is admitted with right upper quadrant (RUQ) pain after eating. What should the practical
nurse ask the client about the meal's content that precipitated the pain? A. Protein source. B.
Refined carbohydrates C. Saturated fat content. D. Fresh, raw vegetables.
CORRECT ANSWER
These symptoms are often precipitated in a client with gallbladder dysfunction or obstruction of the
common bile duct. Foods high in fat (C) trigger the release of cholecystokinin that stimulates the
gallbladder to contract, which spasms and causes biliary colic if the gallbladder is not functioning
properly in an effort to eject bile to emulsify fats. (A, B and D) do not elicit the same reaction in the
digestive tract as ingested fats have on gallbladder function.
RATIONALE: The correct answer is because the release of cholecystokinin in response to ingested fats triggers the
gallbladder to contract, which can lead to spasms and biliary colic if the gallbladder is not functioning properly. This
makes foods high in fat the most likely cause of the client's right upper quadrant pain after eating, aligning with
option C.
QUESTION 6
The practical nurse (PN) is caring for a client with heart failure (HF). What outcome of diet therapy
should the PN evaluate as a therapeutic response for this client?
A. Control fluid balance. В. Promote weight loss. C. Decrease cholesterol intake. D. Manage blood
pressure.
CORRECT ANSWER
In HF, cardiac function is impaired causing intravascular spaces to becomes congested with excess
fluids, which then contributes to the heart's workload related to the excess blood volume Controlling
fluid balance (A) and intravascular volume is a critical outcome in managing HF sequela. Promoting
weight loss (B), decreasing cholesterol intake (C), and managing blood pressure (D) are other
contributing factors for a heart healthy diet for a client with chronic cardiac dysfunction, but fluid
balance is the primary focus in preventing cardiac decompensation.
RATIONALE: In heart failure, excess fluids in the intravascular spaces congest the heart, increasing its workload and
contributing to cardiac decompensation. Therefore, controlling fluid balance is a critical outcome in managing heart
failure, and the PN should evaluate this as the primary therapeutic response to diet therapy for a client with chronic
cardiac dysfunction.
Trusted by thousands of students and professionals worldwide Page 3 of 20
