HESI NUTRITION PRACTICE EXAM,
HESI NUTRITION, NUTRITION
PROCTORED, NUTRITION HESI PREP,
NUTRITION PRACTICE EXAM
240+ (Updated for 2026) Exam Prep Pack | A+ Questions & Verified
Answers
100% Guarantee Pass
📋 DOCUMENT OVERVIEW 241 Qs
This document covers various nutrition-related topics, including dietary management for clients with
type 2 diabetes, vitamin deficiencies, and specific dietary needs for clients with pressure ulcers,
cirrhosis of the liver, and goiter. The document provides 241 questions with correct answers and
detailed explanations, serving as a comprehensive review resource for students studying nutrition. By
utilizing this document, students can study, review, and understand key concepts, ultimately
enhancing their knowledge and preparation for nutrition-related exams.
✓ Verified Answers ✓ Exam Ready ✓ Study Guide
Trusted by thousands of students and professionals worldwide
EXAM QUESTIONS
QUESTION 1
The RN is caring for a client who was recently diagnosed iwth type 2 DM. What information is most
important for the RN to teach the client about life-style changes?
CORRECT ANSWER
Portion-controlled, heart healthy diet selections
Trusted by thousands of students and professionals worldwide Page 1 of 67
, RATIONALE: Teaching the client about portion-controlled, heart-healthy diet selections is crucial because type 2
diabetes management involves controlling blood sugar levels through a balanced diet, which also helps prevent
cardiovascular complications associated with diabetes. By focusing on heart-healthy diet selections, the RN can help
the client make informed choices that address both glycemic control and cardiovascular risk reduction, thereby
promoting overall health and well-being.
QUESTION 2
The RN suspects that a female client is altering her own diabetic journals. Which lab test should the
RN review?
CORRECT ANSWER
Hemoglobin A1C
RATIONALE: The RN should review Hemoglobin A1C because this lab test measures the average blood glucose levels
over the past 2-3 months, making it a long-term indicator of glucose control that is less susceptible to manipulation,
unlike daily journal entries. By examining the Hemoglobin A1C result, the RN can verify the client's self-reported
glucose control and identify any discrepancies that may suggest altered journal entries.
QUESTION 3
The RN is assessing the client regarding the need to increase vitamin B12. Which foods should the
RN instruct the client to include?
CORRECT ANSWER
Cheese, eggs, fish
RATIONALE: Vitamin B12 is essential for the production of red blood cells and is found primarily in animal products,
such as cheese, eggs, and fish, as these foods are rich in vitamin B12. Including these foods in one's diet helps
ensure sufficient vitamin B12 intake, making them the RN's recommended choices for the client to increase their
vitamin B12 levels.
QUESTION 4
The home health RN is caring for a client with a stage III pressure ulcer. The RN recognizes which
food group that contains zinc should be added to the client's diet
CORRECT ANSWER
Meats and shellfish
RATIONALE: Zinc is an essential nutrient for wound healing, and shellfish, particularly oysters, are rich in zinc, making
them an ideal food choice to add to the client's diet to support wound healing and pressure ulcer management.
Meats, such as beef and chicken, also contain zinc, but shellfish are particularly high in this nutrient, which is crucial
for the client's recovery.
QUESTION 5
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, The RN receives four new admissions in an assisted living community. Which client should the RN
assess for a higher caloric diet?
CORRECT ANSWER
A client with bacterial pneumonia
RATIONALE: The correct answer is "A client with bacterial pneumonia" because bacterial pneumonia is a severe
respiratory infection that often leads to increased energy expenditure and metabolic demand, making it a suitable
candidate for a higher caloric diet to support recovery. This is in contrast to other conditions, such as dehydration or a
minor skin infection, which do not typically require significant increases in caloric intake.
QUESTION 6
Orthodox Jewish client can have what?
CORRECT ANSWER
lamb chops with mint jelly
RATIONALE: The phrase "lamb chops with mint jelly" is the correct answer because it refers to a traditional Kosher
dish that is permissible for an Orthodox Jewish client to consume, given that it consists of lamb, a Kosher meat, and
mint jelly, a non-meat ingredient that does not pose any dietary restrictions. This dish aligns with Kosher dietary laws,
which dictate that meat and dairy products cannot be mixed together, and that only certain meats, such as lamb, are
considered Kosher.
QUESTION 7
Client's knowledge of low-sodium menu selections
CORRECT ANSWER
White rice/steamed veggies and cottage cheese/sliced tomatoes
RATIONALE: This answer is correct because it showcases a variety of low-sodium menu selections, including a low-
sodium side dish (white rice), a low-sodium protein source (cottage cheese), and low-sodium vegetables (steamed
veggies and sliced tomatoes) that are naturally low in sodium. By incorporating these options, the client demonstrates
an understanding of how to make informed choices to manage sodium intake while still consuming a balanced meal.
QUESTION 8
Lactose intolerant client needs foods enriched with calcium and vit d
CORRECT ANSWER
Fortified soy products
RATIONALE: Fortified soy products are an appropriate choice for a lactose intolerant client needing foods enriched
with calcium and vitamin D because they are often fortified with these nutrients, making them a suitable substitute for
dairy products. Unlike many other plant-based options, fortified soy products can provide the desired level of calcium
and vitamin D, helping to meet the client's nutritional needs.
Trusted by thousands of students and professionals worldwide Page 3 of 67
, QUESTION 9
Stress incontinence dietary change
CORRECT ANSWER
avoid alcohol and caffeine
RATIONALE: Consuming alcohol and caffeine can exacerbate stress incontinence by increasing bladder irritation and
overactivity, which worsens urinary leakage. This is due to the diuretic effects of caffeine and the bladder irritating
properties of alcohol, making it harder to control the bladder muscles and maintain continence.
QUESTION 10
Instructions for client experiencing dumping syndrome
CORRECT ANSWER
Fluids should be limited to eight oz with meals
RATIONALE: Dumping syndrome occurs when food, especially high-sugar or high-fat foods, moves too quickly from
the stomach to the small intestine, causing symptoms such as abdominal cramps, diarrhea, and nausea. Limiting
fluids to eight oz with meals helps prevent stomach distension and reduces the risk of rapid gastric emptying, thereby
alleviating symptoms associated with dumping syndrome.
QUESTION 11
Recommended food for postoperative colectomy and colostomy
CORRECT ANSWER
chicken noodle soup
RATIONALE: Chicken noodle soup is a recommended food for postoperative colectomy and colostomy patients
because it is easy to digest, providing essential nutrients while minimizing the risk of gastrointestinal irritation or
discomfort that can exacerbate post-surgical complications. The low fiber, high protein, and easily absorbed
carbohydrate content in chicken noodle soup make it an ideal option for patients with altered gastrointestinal function
following a colectomy and colostomy.
QUESTION 12
reduce odor in colostomy
CORRECT ANSWER
eat foods with yogurt
drunk buttermilk
eat parsley
RATIONALE: The combination of yogurt, buttermilk, and parsley helps reduce odor in a colostomy by introducing
beneficial probiotic bacteria and chlorophyll, which counteract the odor-causing compounds produced by gut bacteria.
This approach is based on the principle that certain foods can alter the gut microbiome and subsequent odor
production, making it a more natural and non-invasive solution compared to other methods.
Trusted by thousands of students and professionals worldwide Page 4 of 67
HESI NUTRITION, NUTRITION
PROCTORED, NUTRITION HESI PREP,
NUTRITION PRACTICE EXAM
240+ (Updated for 2026) Exam Prep Pack | A+ Questions & Verified
Answers
100% Guarantee Pass
📋 DOCUMENT OVERVIEW 241 Qs
This document covers various nutrition-related topics, including dietary management for clients with
type 2 diabetes, vitamin deficiencies, and specific dietary needs for clients with pressure ulcers,
cirrhosis of the liver, and goiter. The document provides 241 questions with correct answers and
detailed explanations, serving as a comprehensive review resource for students studying nutrition. By
utilizing this document, students can study, review, and understand key concepts, ultimately
enhancing their knowledge and preparation for nutrition-related exams.
✓ Verified Answers ✓ Exam Ready ✓ Study Guide
Trusted by thousands of students and professionals worldwide
EXAM QUESTIONS
QUESTION 1
The RN is caring for a client who was recently diagnosed iwth type 2 DM. What information is most
important for the RN to teach the client about life-style changes?
CORRECT ANSWER
Portion-controlled, heart healthy diet selections
Trusted by thousands of students and professionals worldwide Page 1 of 67
, RATIONALE: Teaching the client about portion-controlled, heart-healthy diet selections is crucial because type 2
diabetes management involves controlling blood sugar levels through a balanced diet, which also helps prevent
cardiovascular complications associated with diabetes. By focusing on heart-healthy diet selections, the RN can help
the client make informed choices that address both glycemic control and cardiovascular risk reduction, thereby
promoting overall health and well-being.
QUESTION 2
The RN suspects that a female client is altering her own diabetic journals. Which lab test should the
RN review?
CORRECT ANSWER
Hemoglobin A1C
RATIONALE: The RN should review Hemoglobin A1C because this lab test measures the average blood glucose levels
over the past 2-3 months, making it a long-term indicator of glucose control that is less susceptible to manipulation,
unlike daily journal entries. By examining the Hemoglobin A1C result, the RN can verify the client's self-reported
glucose control and identify any discrepancies that may suggest altered journal entries.
QUESTION 3
The RN is assessing the client regarding the need to increase vitamin B12. Which foods should the
RN instruct the client to include?
CORRECT ANSWER
Cheese, eggs, fish
RATIONALE: Vitamin B12 is essential for the production of red blood cells and is found primarily in animal products,
such as cheese, eggs, and fish, as these foods are rich in vitamin B12. Including these foods in one's diet helps
ensure sufficient vitamin B12 intake, making them the RN's recommended choices for the client to increase their
vitamin B12 levels.
QUESTION 4
The home health RN is caring for a client with a stage III pressure ulcer. The RN recognizes which
food group that contains zinc should be added to the client's diet
CORRECT ANSWER
Meats and shellfish
RATIONALE: Zinc is an essential nutrient for wound healing, and shellfish, particularly oysters, are rich in zinc, making
them an ideal food choice to add to the client's diet to support wound healing and pressure ulcer management.
Meats, such as beef and chicken, also contain zinc, but shellfish are particularly high in this nutrient, which is crucial
for the client's recovery.
QUESTION 5
Trusted by thousands of students and professionals worldwide Page 2 of 67
, The RN receives four new admissions in an assisted living community. Which client should the RN
assess for a higher caloric diet?
CORRECT ANSWER
A client with bacterial pneumonia
RATIONALE: The correct answer is "A client with bacterial pneumonia" because bacterial pneumonia is a severe
respiratory infection that often leads to increased energy expenditure and metabolic demand, making it a suitable
candidate for a higher caloric diet to support recovery. This is in contrast to other conditions, such as dehydration or a
minor skin infection, which do not typically require significant increases in caloric intake.
QUESTION 6
Orthodox Jewish client can have what?
CORRECT ANSWER
lamb chops with mint jelly
RATIONALE: The phrase "lamb chops with mint jelly" is the correct answer because it refers to a traditional Kosher
dish that is permissible for an Orthodox Jewish client to consume, given that it consists of lamb, a Kosher meat, and
mint jelly, a non-meat ingredient that does not pose any dietary restrictions. This dish aligns with Kosher dietary laws,
which dictate that meat and dairy products cannot be mixed together, and that only certain meats, such as lamb, are
considered Kosher.
QUESTION 7
Client's knowledge of low-sodium menu selections
CORRECT ANSWER
White rice/steamed veggies and cottage cheese/sliced tomatoes
RATIONALE: This answer is correct because it showcases a variety of low-sodium menu selections, including a low-
sodium side dish (white rice), a low-sodium protein source (cottage cheese), and low-sodium vegetables (steamed
veggies and sliced tomatoes) that are naturally low in sodium. By incorporating these options, the client demonstrates
an understanding of how to make informed choices to manage sodium intake while still consuming a balanced meal.
QUESTION 8
Lactose intolerant client needs foods enriched with calcium and vit d
CORRECT ANSWER
Fortified soy products
RATIONALE: Fortified soy products are an appropriate choice for a lactose intolerant client needing foods enriched
with calcium and vitamin D because they are often fortified with these nutrients, making them a suitable substitute for
dairy products. Unlike many other plant-based options, fortified soy products can provide the desired level of calcium
and vitamin D, helping to meet the client's nutritional needs.
Trusted by thousands of students and professionals worldwide Page 3 of 67
, QUESTION 9
Stress incontinence dietary change
CORRECT ANSWER
avoid alcohol and caffeine
RATIONALE: Consuming alcohol and caffeine can exacerbate stress incontinence by increasing bladder irritation and
overactivity, which worsens urinary leakage. This is due to the diuretic effects of caffeine and the bladder irritating
properties of alcohol, making it harder to control the bladder muscles and maintain continence.
QUESTION 10
Instructions for client experiencing dumping syndrome
CORRECT ANSWER
Fluids should be limited to eight oz with meals
RATIONALE: Dumping syndrome occurs when food, especially high-sugar or high-fat foods, moves too quickly from
the stomach to the small intestine, causing symptoms such as abdominal cramps, diarrhea, and nausea. Limiting
fluids to eight oz with meals helps prevent stomach distension and reduces the risk of rapid gastric emptying, thereby
alleviating symptoms associated with dumping syndrome.
QUESTION 11
Recommended food for postoperative colectomy and colostomy
CORRECT ANSWER
chicken noodle soup
RATIONALE: Chicken noodle soup is a recommended food for postoperative colectomy and colostomy patients
because it is easy to digest, providing essential nutrients while minimizing the risk of gastrointestinal irritation or
discomfort that can exacerbate post-surgical complications. The low fiber, high protein, and easily absorbed
carbohydrate content in chicken noodle soup make it an ideal option for patients with altered gastrointestinal function
following a colectomy and colostomy.
QUESTION 12
reduce odor in colostomy
CORRECT ANSWER
eat foods with yogurt
drunk buttermilk
eat parsley
RATIONALE: The combination of yogurt, buttermilk, and parsley helps reduce odor in a colostomy by introducing
beneficial probiotic bacteria and chlorophyll, which counteract the odor-causing compounds produced by gut bacteria.
This approach is based on the principle that certain foods can alter the gut microbiome and subsequent odor
production, making it a more natural and non-invasive solution compared to other methods.
Trusted by thousands of students and professionals worldwide Page 4 of 67
