Extra Credit HESI Module 7
1. Questions
1. 1.ID: 9477003586
The nurse is instructing a client with hypertension about foods that are low in
sodium. Which menu selections by the client indicate to the nurse that the
client understands what has been taught? Select all that apply.
A. Spaghetti with fresh tomatoes Correct
B. Boiled lobster with baked potato
C. Grilled chicken with turnip greens Correct
D. Instant hot cereal with bacon
E. Tomato soup with a ham sandwich
Rationale: Foods that are lower in sodium include fruits and vegetables, which
do not contain physiologic saline. Fresh poultry and pastas are also low in
sodium. Highly processed and refined foods and luncheon meats are high in
sodium unless they are specifically labeled “low sodium.” Saltwater fish and
shellfish are higher in sodium.
Test-Taking Strategy: Focus on the subject, selecting low-sodium foods. Begin
to answer this question by eliminating boiled lobster with baked potato,
because saltwater fish and shellfish are high in sodium. Next eliminate the
options that contain processed foods and luncheon meats. Review: foods that
are high and low in sodium
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed.,
p. 141). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
2. 2.ID: 9477010158
A nurse has provided dietary instructions to a client with a new diagnosis of
gout. Which menu suggestions by the client indicate to the nurse that the
client needs additional instruction? Select all that apply.
A. Carrots
B. Tapioca
C. Scallops Correct
, Extra Credit HESI Module 7
D. Broccoli
E. Chicken liver Correct
Rationale: Organ meats such as liver, as well as certain sea foods, including
scallops, sardines, and herring, should be omitted from the diet of the client
who with gout because of the high purine content. The foods identified in the
other options contain negligible amounts of purines and may be consumed
freely by the client with gout.
Test-Taking Strategy: Note the strategic words “needs additional instruction,”
which indicate a negative event query and the need to select foods that are
unacceptable for this client. Recalling foods that are high in purines will direct
you to the correct options. Review: dietary measures for the client with gout
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness,Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., pp. 1080, 1576). St. Louis: Mosby.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 442-443).
St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
3. 3.ID: 9477007734
A clear liquid diet has been prescribed for client who has just undergone
surgery. Which foods should the nurse offer to the client? Select all that apply.
A. Custard
B. Apple juice Correct
C. Orange juice
D. Chicken broth Correct
E. Orange gelatin Correct
F. Vanilla ice cream
Rationale: A clear liquid diet consists of foods, such as apple juice, chicken
broth, and gelatin, which are relatively transparent. Custard, orange juice, and
vanilla ice cream are components of a full liquid diet.
Test-Taking Strategy: Remembering that a clear liquid diet consists of foods
that are relatively transparent will direct you to the correct options. Review: the
foods allowed on clear liquid and full liquid diets
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
, Extra Credit HESI Module 7
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Caregiving, Nutrition
HESI Concepts: Caregiving, Health, Wellness, and Illness
Reference: Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
4. 4.ID: 9477011622
Triamterene has been prescribed for a client with a history of hypertension.
Which fruits should the nurse tell the client are acceptable to eat while taking
this medication? Select all that apply.
A. Prunes
B. Apples Correct
C. Peaches Correct
D. Avocados
E. Nectarines
F. Cranberries Correct
Rationale: Triamterene is a potassium-retaining diuretic, so the client should
avoid foods high in potassium. Fruits that are naturally high in potassium
include dried prunes, avocado, bananas, fresh oranges and mangoes,
nectarines, and papayas.
Test-Taking Strategy: Focus on the subject, fruits that are acceptable to eat.To
answer this question correctly, you need to recall that triamterene is a
potassium-retaining diuretic, then identify the low-potassium foods. This will
direct you to the correct options. Review: triamterene and food items high and
low in potassium.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Fluids and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluids and
Electrolytes
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug
handbook 2015. (pp. 1233-1235) St. Louis: Saunders.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 138). St.
Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
5. 5.ID: 9477000383
, Extra Credit HESI Module 7
Diverticulitis has been diagnosed in a client who has been experiencing
episodes of gastrointestinal cramping. The nurse should tell the client to
maintain which type of diet, during the asymptomatic period?
A. Low in fat
B. High in fiber Correct
C. Low in residue
D. High in carbohydrates
Rationale: When a client’s diverticulitis is asymptomatic, a soft high-fiber diet
containing fruits, vegetables, and whole grains is recommended. The client is
also instructed to consume a small amount of bran daily and to take bulk-
forming laxatives, if prescribed, to increase stool mass and softness. Increasing
fluid intake to 2500 to 3000 mL daily (unless contraindicated) is also important.
A low-fat diet may be healthy but is not specific to this disorder. A high-
carbohydrate diet is not helpful for the client with this condition.
Test-Taking Strategy: Focus on the subject, the “asymptomatic period.”
Recalling the pathophysiology of this disorder and the effects of the diets
identified in the options will assist you in answering correctly. Review: dietary
treatment for diverticulitis
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., p. 995). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
6. 6.ID: 9477011688
A nurse is teaching a client with heart disease about a low-fat diet. Which foods
should the nurse tell the client are acceptable to eat? Select all that apply.
A. Avocados
B. Baked tuna Correct
C. Green olives
D. Baked potato Correct
E. Fresh cherries Correct
F. Cream cheese
1. Questions
1. 1.ID: 9477003586
The nurse is instructing a client with hypertension about foods that are low in
sodium. Which menu selections by the client indicate to the nurse that the
client understands what has been taught? Select all that apply.
A. Spaghetti with fresh tomatoes Correct
B. Boiled lobster with baked potato
C. Grilled chicken with turnip greens Correct
D. Instant hot cereal with bacon
E. Tomato soup with a ham sandwich
Rationale: Foods that are lower in sodium include fruits and vegetables, which
do not contain physiologic saline. Fresh poultry and pastas are also low in
sodium. Highly processed and refined foods and luncheon meats are high in
sodium unless they are specifically labeled “low sodium.” Saltwater fish and
shellfish are higher in sodium.
Test-Taking Strategy: Focus on the subject, selecting low-sodium foods. Begin
to answer this question by eliminating boiled lobster with baked potato,
because saltwater fish and shellfish are high in sodium. Next eliminate the
options that contain processed foods and luncheon meats. Review: foods that
are high and low in sodium
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed.,
p. 141). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
2. 2.ID: 9477010158
A nurse has provided dietary instructions to a client with a new diagnosis of
gout. Which menu suggestions by the client indicate to the nurse that the
client needs additional instruction? Select all that apply.
A. Carrots
B. Tapioca
C. Scallops Correct
, Extra Credit HESI Module 7
D. Broccoli
E. Chicken liver Correct
Rationale: Organ meats such as liver, as well as certain sea foods, including
scallops, sardines, and herring, should be omitted from the diet of the client
who with gout because of the high purine content. The foods identified in the
other options contain negligible amounts of purines and may be consumed
freely by the client with gout.
Test-Taking Strategy: Note the strategic words “needs additional instruction,”
which indicate a negative event query and the need to select foods that are
unacceptable for this client. Recalling foods that are high in purines will direct
you to the correct options. Review: dietary measures for the client with gout
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness,Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., pp. 1080, 1576). St. Louis: Mosby.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 442-443).
St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
3. 3.ID: 9477007734
A clear liquid diet has been prescribed for client who has just undergone
surgery. Which foods should the nurse offer to the client? Select all that apply.
A. Custard
B. Apple juice Correct
C. Orange juice
D. Chicken broth Correct
E. Orange gelatin Correct
F. Vanilla ice cream
Rationale: A clear liquid diet consists of foods, such as apple juice, chicken
broth, and gelatin, which are relatively transparent. Custard, orange juice, and
vanilla ice cream are components of a full liquid diet.
Test-Taking Strategy: Remembering that a clear liquid diet consists of foods
that are relatively transparent will direct you to the correct options. Review: the
foods allowed on clear liquid and full liquid diets
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
, Extra Credit HESI Module 7
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Caregiving, Nutrition
HESI Concepts: Caregiving, Health, Wellness, and Illness
Reference: Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
4. 4.ID: 9477011622
Triamterene has been prescribed for a client with a history of hypertension.
Which fruits should the nurse tell the client are acceptable to eat while taking
this medication? Select all that apply.
A. Prunes
B. Apples Correct
C. Peaches Correct
D. Avocados
E. Nectarines
F. Cranberries Correct
Rationale: Triamterene is a potassium-retaining diuretic, so the client should
avoid foods high in potassium. Fruits that are naturally high in potassium
include dried prunes, avocado, bananas, fresh oranges and mangoes,
nectarines, and papayas.
Test-Taking Strategy: Focus on the subject, fruits that are acceptable to eat.To
answer this question correctly, you need to recall that triamterene is a
potassium-retaining diuretic, then identify the low-potassium foods. This will
direct you to the correct options. Review: triamterene and food items high and
low in potassium.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Fluids and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluids and
Electrolytes
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug
handbook 2015. (pp. 1233-1235) St. Louis: Saunders.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 138). St.
Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
5. 5.ID: 9477000383
, Extra Credit HESI Module 7
Diverticulitis has been diagnosed in a client who has been experiencing
episodes of gastrointestinal cramping. The nurse should tell the client to
maintain which type of diet, during the asymptomatic period?
A. Low in fat
B. High in fiber Correct
C. Low in residue
D. High in carbohydrates
Rationale: When a client’s diverticulitis is asymptomatic, a soft high-fiber diet
containing fruits, vegetables, and whole grains is recommended. The client is
also instructed to consume a small amount of bran daily and to take bulk-
forming laxatives, if prescribed, to increase stool mass and softness. Increasing
fluid intake to 2500 to 3000 mL daily (unless contraindicated) is also important.
A low-fat diet may be healthy but is not specific to this disorder. A high-
carbohydrate diet is not helpful for the client with this condition.
Test-Taking Strategy: Focus on the subject, the “asymptomatic period.”
Recalling the pathophysiology of this disorder and the effects of the diets
identified in the options will assist you in answering correctly. Review: dietary
treatment for diverticulitis
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient
Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., p. 995). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills &
techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
6. 6.ID: 9477011688
A nurse is teaching a client with heart disease about a low-fat diet. Which foods
should the nurse tell the client are acceptable to eat? Select all that apply.
A. Avocados
B. Baked tuna Correct
C. Green olives
D. Baked potato Correct
E. Fresh cherries Correct
F. Cream cheese
