NURSING 2362 MODDULE 7 EXAM
Questions
1. ID: 8482583554The 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.
Spaghetti with fresh tomatoes Correct
Boiled lobster with baked potato
Grilled chicken with turnip greens Correct
Instant hot cereal with bacon
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: Use the process of elimination and 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
if this question was difficult.
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing
Process/Evaluation Content Area: Nutrition
References: Black, J., & Hawks, J. (2009). Medical-surgical nursing: Clinical
management for positive outcomes (8th ed., pp. 138, 1439). St. Louis: Saunders.
Ignatavicius, D., & Workman, M. (2010). Medical-surgical nursing: Patient-
centered collaborative care (6th ed., p. 184). St. Louis: Saunders. Awarded 2.0 points out of 2.0
possible points.
2. ID: 8482583566A 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.
, Carrots
Tapioca
Scallops Correct
Broccoli
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
these foods if you had difficulty with this question.
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Teaching and
Learning Content Area: Nutrition
Reference: Ignatavicius, D., & Workman, M. (2010). Medical-surgical nursing:
Patient-centered collaborative care (6th ed., p. 354). St. Louis: Saunders. Awarded 2.0 points
out of 2.0 possible points.
3. ID: 8482583570A 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.
Custard
Apple juice Correct
Orange juice
Chicken broth Correct
Orange gelatin
Correct 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 if you had difficulty with this question.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Questions
1. ID: 8482583554The 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.
Spaghetti with fresh tomatoes Correct
Boiled lobster with baked potato
Grilled chicken with turnip greens Correct
Instant hot cereal with bacon
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: Use the process of elimination and 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
if this question was difficult.
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing
Process/Evaluation Content Area: Nutrition
References: Black, J., & Hawks, J. (2009). Medical-surgical nursing: Clinical
management for positive outcomes (8th ed., pp. 138, 1439). St. Louis: Saunders.
Ignatavicius, D., & Workman, M. (2010). Medical-surgical nursing: Patient-
centered collaborative care (6th ed., p. 184). St. Louis: Saunders. Awarded 2.0 points out of 2.0
possible points.
2. ID: 8482583566A 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.
, Carrots
Tapioca
Scallops Correct
Broccoli
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
these foods if you had difficulty with this question.
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Teaching and
Learning Content Area: Nutrition
Reference: Ignatavicius, D., & Workman, M. (2010). Medical-surgical nursing:
Patient-centered collaborative care (6th ed., p. 354). St. Louis: Saunders. Awarded 2.0 points
out of 2.0 possible points.
3. ID: 8482583570A 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.
Custard
Apple juice Correct
Orange juice
Chicken broth Correct
Orange gelatin
Correct 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 if you had difficulty with this question.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
