1. The nurse is counseling a male client about decreasing his caloric intake to treat his obesity. He
has a BMI of 31.8. What would be the best level of caloric intake for this client?
A) 1000 to 1200 cal/day
B) 1100 to 1500 cal/day
C) 1200 to 1600 cal/day
D) 1300 to 1700 cal/day
2. The nurse is a member of a panel discussing the optimal type of weight loss diet. It is pointed
out that the macronutrient distribution of the diet does not affect the amount of weight that is
lost. A member of the audience asks what really matters with weight loss. What would be the
best response?
A) The source of the calories consumed
B) The nutritional content of the calories consumed
C) The amount of the calories consumed
D) The meal at which the calories are consumed
3. A student in the nutrition class is giving a report on “Promoting Exercise Adherence in Obese
Clients.” What strategy would be expected to be included in the report?
A) Exercise at least 20 minutes at a time.
B) Join a gym.
C) Walk with a buddy at the mall.
D) Exercise at home instead of a gym.
4. The nurse is lecturing to a class of nursing students about diet adherence in the obese client. She
explains that adding structure to low-calorie diets improves adherence to the diet. The students
are given an assignment to break into groups and make a list of strategies that can be used to
encourage clients to stick with their diets. What strategy would you expect to see on every list?
A) Give the client a list of ingredients for suggested recipes
B) Give the client a list of restaurants with low-calorie menu items
C) Give the client preprinted menus
D) Give the client a list of “potential diet buddies”
5. The nurse is doing client teaching with a newly diagnosed bulimic client who asks what causes
bulimia. What would be the best response?
A) “Bulimia is usually diagnosed in people who have increased concern about their weight
and size.”
, B) “Bulimia is usually diagnosed in people who were dieting at a very young age.”
C) “Bulimia is a disease of unknown cause.”
D) “Bulimia is a disease that is caused by negative self-evaluation.”
6. The nurse is working with a group of clients in a weight loss clinic. The nurse recognizes that
factors contributing to the obesity problem are related to environment. Which of the following is
a factor related to the obesogenic environment?
A) Low-cost, high-calorie foods
B) Increased activity levels
C) Use of slow cookers at home
D) More food choices
7. The nurse is helping a client develop some menus based on MyPlate for a 1200-calorie diet.
Which of the following is the better option based on the 1200 cal/day?
A) 3 oz of baked chicken breast, 1 cup of strawberries, 1.5 cups of steamed broccoli, and 4 oz
of rice pilaf
B) 2 oz of hamburger patty, 1 cup of cottage cheese, 1 cup of skim milk, 1 cup of mixed
vegetables, and 2 slices of sourdough bread
C) 1.5 cups of corn, 1.5 cups of watermelon, 1 cup of milk, and 4 oz of buffalo chicken wings
D) 1 cup of green beans, 1 cup of raw carrot and celery sticks, 1 cup of raspberries with 1
teaspoon of honey, and 5 oz of fried chicken strips
8. The nurse is working with a group of clients in a weight loss clinic. The nurse recognizes that
the most successful diet plan is which of the following?
A) Individualized to the client’s preference and health status
B) A low-fat diet (Ornish diet)
C) Low-carbohydrate diet (Atkins type)
D) Balanced diet (MyPlate)
9. The nurse is helping a client try to understand why the family is now putting on weight after a
recent move and change in environment. The nurse suggests which of the following may be
contributing to this problem?
A) Weight gain can develop when exposure to an obesogenic environment occurs.
B) Weight gain is determined by family genetics.
C) Weight gain is short-term and related to the recent move.
D) Weight gain is nothing to worry about.
,10. A client has requested ideas for menus on a low-fat diet. The nurse suggests which of the
following menus?
A) 1/2 cup of black beans with 1/3 cup of rice and tomatoes, 1 cup of salad with 1 tablespoon
of Italian dressing, 1/2 cup of steamed broccoli, 3/4 cup of mandarin oranges, and 1 cup of
skim milk
B) 3 oz of broiled chicken breast, 1/2 cup of baked potato with 1 teaspoon of margarine, 1/2
cup of steamed broccoli, and 1 cup of hot tea
C) 3 oz of broiled steak, 1/2 cup of brown rice, 1 cup of green salad with 1 tablespoon of low-
fat ranch dressing, 1/2 cup of fresh strawberries, and 1 cup of steamed spinach
D) 3 oz of tuna mixed with lettuce, tomato slices, chopped onions, grated carrots and 2
tablespoons of Thousand Island dressing, 2 slices of whole wheat bread with 1 tablespoon
of butter, 2 oz of cheddar cheese sticks, and 1 cup of whole milk
11. The nurse is explaining the MyPlate program to a client who wants to start a diet to lose weight.
The nurse is suggesting the client start with a 1400 cal/day plan. Which of the following will the
client consume? Select all that apply.
A) 4 oz protein
B) 1.5 cups vegetables
C) 4 teaspoon oils
D) 1 cup fruit
E) 3 oz grains
F) 3 cups milk
12. Bulimia nervosa (BN) is an eating disorder where nutritional counseling focuses on identifying
and correcting food misinformation and fears. Which of the following is true about bulimia?
Select all that apply.
A) Bulimics recognize the behavior is abnormal.
B) Bulimics lack of sense of control over eating.
C) Bulimics experience weight fluctuations and tend to be of normal or slightly above normal
weight.
D) Bulimia has a higher mortality rate than anorexia nervosa.
E) Bulimia is harder to treat than anorexia.
13. Many of the symptoms of anorexia are silent or hidden, even the physical symptoms. Which of
the following are physical symptoms of anorexia? Select all that apply.
A) Amenorrhea
B) Anemia
C) Diarrhea
, D) Hypotension
E) Hypervitaminosis D
14. When treating a client for anorexia nervosa (AN), it is important to know what diet interventions
work best. Which diet interventions are appropriate for clients with anorexia nervosa? Select all
that apply.
A) Increasing sodium intake to promote normal fluid balance
B) Providing small, frequent feedings to maximize intake
C) Emphasizing foods that are served cold or at room temperature
D) Emphasizing foods that are served hot
E) Avoiding caffeine
15. There are many health risks associated with obesity. What are the most common complications
of obesity? Select all that apply.
A) Respiratory dysfunction
B) Dyslipidemia
C) Cystitis
D) Hypotension
E) Cholecystitis
16. Refeeding syndrome is a potentially fatal complication of overfeeding. Why is refeeding
syndrome so dangerous?
A) There is an abrupt change from a catabolic state to an anabolic state.
B) It results in a decrease in insulin.
C) It occurs as a result of a low-calorie diet.
D) It improves the client’s chance of survival after multiple organ failures.
17. Enteral nutrition (EN) is used to supplement adequate nutrition to a client who cannot take in
adequate calories and nutrients orally. Research studies have shown what about enteral
nutrition?
A) It is better than parenteral nutrition.
B) It reduces length of hospital stay.
C) It does not reduce length of hospital stay.
D) It reduces mortality.
has a BMI of 31.8. What would be the best level of caloric intake for this client?
A) 1000 to 1200 cal/day
B) 1100 to 1500 cal/day
C) 1200 to 1600 cal/day
D) 1300 to 1700 cal/day
2. The nurse is a member of a panel discussing the optimal type of weight loss diet. It is pointed
out that the macronutrient distribution of the diet does not affect the amount of weight that is
lost. A member of the audience asks what really matters with weight loss. What would be the
best response?
A) The source of the calories consumed
B) The nutritional content of the calories consumed
C) The amount of the calories consumed
D) The meal at which the calories are consumed
3. A student in the nutrition class is giving a report on “Promoting Exercise Adherence in Obese
Clients.” What strategy would be expected to be included in the report?
A) Exercise at least 20 minutes at a time.
B) Join a gym.
C) Walk with a buddy at the mall.
D) Exercise at home instead of a gym.
4. The nurse is lecturing to a class of nursing students about diet adherence in the obese client. She
explains that adding structure to low-calorie diets improves adherence to the diet. The students
are given an assignment to break into groups and make a list of strategies that can be used to
encourage clients to stick with their diets. What strategy would you expect to see on every list?
A) Give the client a list of ingredients for suggested recipes
B) Give the client a list of restaurants with low-calorie menu items
C) Give the client preprinted menus
D) Give the client a list of “potential diet buddies”
5. The nurse is doing client teaching with a newly diagnosed bulimic client who asks what causes
bulimia. What would be the best response?
A) “Bulimia is usually diagnosed in people who have increased concern about their weight
and size.”
, B) “Bulimia is usually diagnosed in people who were dieting at a very young age.”
C) “Bulimia is a disease of unknown cause.”
D) “Bulimia is a disease that is caused by negative self-evaluation.”
6. The nurse is working with a group of clients in a weight loss clinic. The nurse recognizes that
factors contributing to the obesity problem are related to environment. Which of the following is
a factor related to the obesogenic environment?
A) Low-cost, high-calorie foods
B) Increased activity levels
C) Use of slow cookers at home
D) More food choices
7. The nurse is helping a client develop some menus based on MyPlate for a 1200-calorie diet.
Which of the following is the better option based on the 1200 cal/day?
A) 3 oz of baked chicken breast, 1 cup of strawberries, 1.5 cups of steamed broccoli, and 4 oz
of rice pilaf
B) 2 oz of hamburger patty, 1 cup of cottage cheese, 1 cup of skim milk, 1 cup of mixed
vegetables, and 2 slices of sourdough bread
C) 1.5 cups of corn, 1.5 cups of watermelon, 1 cup of milk, and 4 oz of buffalo chicken wings
D) 1 cup of green beans, 1 cup of raw carrot and celery sticks, 1 cup of raspberries with 1
teaspoon of honey, and 5 oz of fried chicken strips
8. The nurse is working with a group of clients in a weight loss clinic. The nurse recognizes that
the most successful diet plan is which of the following?
A) Individualized to the client’s preference and health status
B) A low-fat diet (Ornish diet)
C) Low-carbohydrate diet (Atkins type)
D) Balanced diet (MyPlate)
9. The nurse is helping a client try to understand why the family is now putting on weight after a
recent move and change in environment. The nurse suggests which of the following may be
contributing to this problem?
A) Weight gain can develop when exposure to an obesogenic environment occurs.
B) Weight gain is determined by family genetics.
C) Weight gain is short-term and related to the recent move.
D) Weight gain is nothing to worry about.
,10. A client has requested ideas for menus on a low-fat diet. The nurse suggests which of the
following menus?
A) 1/2 cup of black beans with 1/3 cup of rice and tomatoes, 1 cup of salad with 1 tablespoon
of Italian dressing, 1/2 cup of steamed broccoli, 3/4 cup of mandarin oranges, and 1 cup of
skim milk
B) 3 oz of broiled chicken breast, 1/2 cup of baked potato with 1 teaspoon of margarine, 1/2
cup of steamed broccoli, and 1 cup of hot tea
C) 3 oz of broiled steak, 1/2 cup of brown rice, 1 cup of green salad with 1 tablespoon of low-
fat ranch dressing, 1/2 cup of fresh strawberries, and 1 cup of steamed spinach
D) 3 oz of tuna mixed with lettuce, tomato slices, chopped onions, grated carrots and 2
tablespoons of Thousand Island dressing, 2 slices of whole wheat bread with 1 tablespoon
of butter, 2 oz of cheddar cheese sticks, and 1 cup of whole milk
11. The nurse is explaining the MyPlate program to a client who wants to start a diet to lose weight.
The nurse is suggesting the client start with a 1400 cal/day plan. Which of the following will the
client consume? Select all that apply.
A) 4 oz protein
B) 1.5 cups vegetables
C) 4 teaspoon oils
D) 1 cup fruit
E) 3 oz grains
F) 3 cups milk
12. Bulimia nervosa (BN) is an eating disorder where nutritional counseling focuses on identifying
and correcting food misinformation and fears. Which of the following is true about bulimia?
Select all that apply.
A) Bulimics recognize the behavior is abnormal.
B) Bulimics lack of sense of control over eating.
C) Bulimics experience weight fluctuations and tend to be of normal or slightly above normal
weight.
D) Bulimia has a higher mortality rate than anorexia nervosa.
E) Bulimia is harder to treat than anorexia.
13. Many of the symptoms of anorexia are silent or hidden, even the physical symptoms. Which of
the following are physical symptoms of anorexia? Select all that apply.
A) Amenorrhea
B) Anemia
C) Diarrhea
, D) Hypotension
E) Hypervitaminosis D
14. When treating a client for anorexia nervosa (AN), it is important to know what diet interventions
work best. Which diet interventions are appropriate for clients with anorexia nervosa? Select all
that apply.
A) Increasing sodium intake to promote normal fluid balance
B) Providing small, frequent feedings to maximize intake
C) Emphasizing foods that are served cold or at room temperature
D) Emphasizing foods that are served hot
E) Avoiding caffeine
15. There are many health risks associated with obesity. What are the most common complications
of obesity? Select all that apply.
A) Respiratory dysfunction
B) Dyslipidemia
C) Cystitis
D) Hypotension
E) Cholecystitis
16. Refeeding syndrome is a potentially fatal complication of overfeeding. Why is refeeding
syndrome so dangerous?
A) There is an abrupt change from a catabolic state to an anabolic state.
B) It results in a decrease in insulin.
C) It occurs as a result of a low-calorie diet.
D) It improves the client’s chance of survival after multiple organ failures.
17. Enteral nutrition (EN) is used to supplement adequate nutrition to a client who cannot take in
adequate calories and nutrients orally. Research studies have shown what about enteral
nutrition?
A) It is better than parenteral nutrition.
B) It reduces length of hospital stay.
C) It does not reduce length of hospital stay.
D) It reduces mortality.
