HESI PN NUTRITION PRACTICE EXAM AND CERTIFIED
STUDY GUIDE
1. 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: Portion-controlled, heart healthy
diet selectiions
2. The practical nurse (PN) suspects that a male client is altering his own dia-
betic journals to please his healthcare provider. Which laboratory test should
the PN review to evaluate the clients compliance with self management for type
1 diabetes mellitus (DM)?: Hemoglobin A1c.
3. The Practical nurse (PN) is evaluating a client for an increased need of
B12 after undergoing a subtotal gastrectomy. Which foods should the PN
recommend that the client include in the diet.: Cheese, eggs, and fish.
4. The home health practical nurse (PN) is caring a client with a stage III
pressure ulcer. Which food groupthat contains zinc should be added to the
client's dietto aide in wound healing?: Meats and shellfish
5. The practical nurse (PN) receives four new admissions in an assisted living
community. After reviewing the clients' medical histories, which client should
the PN evaluate for a higher caloric diet?: A client with bacterial pneumonia.
6. The practical nurse (PN) is assisting and Orthodox Jewish client who has
dementia make weekly dinner choices in an assisted living community. Which
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, HESI PN NUTRITION PRACTICE EXAM AND CERTIFIED
STUDY GUIDE
main course selections should the PN suggest that are suitable for a kosher diet?:
Lamb chops with mint jelly.
7. The practical nurse (PN) is evaluating the client's knowledge of low-sodium
menu selections. Which food items listed by the client confirm appropriate
choices? (select all that apply.): A. White rice with steamed vegetables.
B. Cottage cheese with sliced tomatoes.
8. A client who is lactose intolerant asks the practical nurse (PN) for sugges-
tions about different food sources that are enriched in calcium and vitamin D.
Which foods should the PN suggest?: Fortified soy products.
9. The practical nurse (PN) is reviewing guidelines to manage stress inconti-
nence with a female client. Which dietary change should the PN emphasize that
will benefit the client?: Avoid alcohol and catteine.
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12
STUDY GUIDE
1. 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: Portion-controlled, heart healthy
diet selectiions
2. The practical nurse (PN) suspects that a male client is altering his own dia-
betic journals to please his healthcare provider. Which laboratory test should
the PN review to evaluate the clients compliance with self management for type
1 diabetes mellitus (DM)?: Hemoglobin A1c.
3. The Practical nurse (PN) is evaluating a client for an increased need of
B12 after undergoing a subtotal gastrectomy. Which foods should the PN
recommend that the client include in the diet.: Cheese, eggs, and fish.
4. The home health practical nurse (PN) is caring a client with a stage III
pressure ulcer. Which food groupthat contains zinc should be added to the
client's dietto aide in wound healing?: Meats and shellfish
5. The practical nurse (PN) receives four new admissions in an assisted living
community. After reviewing the clients' medical histories, which client should
the PN evaluate for a higher caloric diet?: A client with bacterial pneumonia.
6. The practical nurse (PN) is assisting and Orthodox Jewish client who has
dementia make weekly dinner choices in an assisted living community. Which
1/
12
, HESI PN NUTRITION PRACTICE EXAM AND CERTIFIED
STUDY GUIDE
main course selections should the PN suggest that are suitable for a kosher diet?:
Lamb chops with mint jelly.
7. The practical nurse (PN) is evaluating the client's knowledge of low-sodium
menu selections. Which food items listed by the client confirm appropriate
choices? (select all that apply.): A. White rice with steamed vegetables.
B. Cottage cheese with sliced tomatoes.
8. A client who is lactose intolerant asks the practical nurse (PN) for sugges-
tions about different food sources that are enriched in calcium and vitamin D.
Which foods should the PN suggest?: Fortified soy products.
9. The practical nurse (PN) is reviewing guidelines to manage stress inconti-
nence with a female client. Which dietary change should the PN emphasize that
will benefit the client?: Avoid alcohol and catteine.
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12
