HESI Nutrition Practice Exam, Nutrition Proctored
Exams, Nutrition Hesi Prepreration , Questions ,
Answers and Rationale 2025 .
Question 1: A nurse is teaching a client about the importance of vitamin
D in their diet. Which of the following foods is the best source of
vitamin D?
A) Carrots
B) Salmon
C) Spinach
D) Apples
Answer: B) Salmon
Rationale: Vitamin D is crucial for calcium absorption and bone health.
Fatty fish like salmon is an excellent source of vitamin D, while other
options like carrots, spinach, and apples do not provide significant
amounts of this nutrient.
Question 2: A client is diagnosed with iron-deficiency anemia. Which
food should the nurse recommend to enhance iron absorption?
A) Whole wheat bread
B) Orange juice
C) Milk
D) Coffee
Answer: B) Orange juice
Rationale: Vitamin C enhances the absorption of non-heme iron (plant-
based iron). Orange juice, being high in vitamin C, would help increase
,iron absorption. Whole wheat bread contains iron but does not enhance
its absorption, and milk and coffee inhibit iron absorption.
Question 3: A nurse is caring for a client who has diabetes mellitus and
is being taught about carbohydrate counting. Which of the following
foods contains approximately 15 grams of carbohydrates?
A) 1 cup of milk
B) 1 slice of whole wheat bread
C) 1 medium apple
D) 1 cup of cooked rice
Answer: C) 1 medium apple
Rationale: A serving size that provides about 15 grams of carbohydrates
is commonly used in carbohydrate counting for clients with diabetes. A
medium apple contains approximately 15 grams of carbohydrates, while
the other options contain different amounts.
Question 4: A client who is post-surgery is receiving total parenteral
nutrition (TPN). Which of the following laboratory findings should the
nurse monitor to evaluate the client’s nutritional status?
A) Hemoglobin
B) Serum albumin
C) Blood glucose levels
D) Hematocrit
Answer: B) Serum albumin
Rationale: Serum albumin is a key indicator of protein status and is
commonly used to assess nutritional status, especially in patients
receiving TPN. Blood glucose levels are important for patients on TPN
,but are not directly related to nutritional status, while hemoglobin and
hematocrit are more related to blood volume and oxygen-carrying
capacity.
Question 5: A nurse is planning a diet for a client with celiac disease.
Which food should be avoided?
A) Quinoa
B) Oats
C) Rice
D) Corn
Answer: B) Oats
Rationale: Clients with celiac disease must avoid gluten, which is found
in wheat, barley, and rye. Although oats themselves do not contain
gluten, they are often contaminated with gluten during processing.
Quinoa, rice, and corn are gluten-free and safe options for people with
celiac disease.
Question 6: A client asks the nurse about the role of fiber in the diet.
Which of the following is the primary benefit of consuming an adequate
amount of fiber?
A) Increased absorption of vitamins and minerals
B) Regulation of bowel movements
C) Increased energy levels
D) Decreased protein synthesis
Answer: B) Regulation of bowel movements
Rationale: Fiber is important for digestive health. It helps regulate
bowel movements by adding bulk to the stool, which aids in preventing
, constipation. It does not directly affect vitamin or mineral absorption,
energy levels, or protein synthesis.
Question 7: A nurse is discussing fat intake with a client. Which of the
following types of fats should the nurse recommend as part of a healthy
diet?
A) Saturated fats
B) Trans fats
C) Polyunsaturated fats
D) Hydrogenated fats
Answer: C) Polyunsaturated fats
Rationale: Polyunsaturated fats, such as those found in fish, nuts, and
vegetable oils, are considered healthy fats. Saturated and trans fats can
raise cholesterol levels and increase the risk of heart disease, while
hydrogenated fats are artificial fats that should be avoided.
Question 8: A nurse is advising a client who is pregnant about dietary
changes. Which of the following nutrients should the client increase in
their diet to prevent neural tube defects in the fetus?
A) Vitamin C
B) Folate
C) Iron
D) Vitamin D
Answer: B) Folate
Rationale: Folate (or folic acid) is essential in preventing neural tube
defects during pregnancy. It is recommended that women of
Exams, Nutrition Hesi Prepreration , Questions ,
Answers and Rationale 2025 .
Question 1: A nurse is teaching a client about the importance of vitamin
D in their diet. Which of the following foods is the best source of
vitamin D?
A) Carrots
B) Salmon
C) Spinach
D) Apples
Answer: B) Salmon
Rationale: Vitamin D is crucial for calcium absorption and bone health.
Fatty fish like salmon is an excellent source of vitamin D, while other
options like carrots, spinach, and apples do not provide significant
amounts of this nutrient.
Question 2: A client is diagnosed with iron-deficiency anemia. Which
food should the nurse recommend to enhance iron absorption?
A) Whole wheat bread
B) Orange juice
C) Milk
D) Coffee
Answer: B) Orange juice
Rationale: Vitamin C enhances the absorption of non-heme iron (plant-
based iron). Orange juice, being high in vitamin C, would help increase
,iron absorption. Whole wheat bread contains iron but does not enhance
its absorption, and milk and coffee inhibit iron absorption.
Question 3: A nurse is caring for a client who has diabetes mellitus and
is being taught about carbohydrate counting. Which of the following
foods contains approximately 15 grams of carbohydrates?
A) 1 cup of milk
B) 1 slice of whole wheat bread
C) 1 medium apple
D) 1 cup of cooked rice
Answer: C) 1 medium apple
Rationale: A serving size that provides about 15 grams of carbohydrates
is commonly used in carbohydrate counting for clients with diabetes. A
medium apple contains approximately 15 grams of carbohydrates, while
the other options contain different amounts.
Question 4: A client who is post-surgery is receiving total parenteral
nutrition (TPN). Which of the following laboratory findings should the
nurse monitor to evaluate the client’s nutritional status?
A) Hemoglobin
B) Serum albumin
C) Blood glucose levels
D) Hematocrit
Answer: B) Serum albumin
Rationale: Serum albumin is a key indicator of protein status and is
commonly used to assess nutritional status, especially in patients
receiving TPN. Blood glucose levels are important for patients on TPN
,but are not directly related to nutritional status, while hemoglobin and
hematocrit are more related to blood volume and oxygen-carrying
capacity.
Question 5: A nurse is planning a diet for a client with celiac disease.
Which food should be avoided?
A) Quinoa
B) Oats
C) Rice
D) Corn
Answer: B) Oats
Rationale: Clients with celiac disease must avoid gluten, which is found
in wheat, barley, and rye. Although oats themselves do not contain
gluten, they are often contaminated with gluten during processing.
Quinoa, rice, and corn are gluten-free and safe options for people with
celiac disease.
Question 6: A client asks the nurse about the role of fiber in the diet.
Which of the following is the primary benefit of consuming an adequate
amount of fiber?
A) Increased absorption of vitamins and minerals
B) Regulation of bowel movements
C) Increased energy levels
D) Decreased protein synthesis
Answer: B) Regulation of bowel movements
Rationale: Fiber is important for digestive health. It helps regulate
bowel movements by adding bulk to the stool, which aids in preventing
, constipation. It does not directly affect vitamin or mineral absorption,
energy levels, or protein synthesis.
Question 7: A nurse is discussing fat intake with a client. Which of the
following types of fats should the nurse recommend as part of a healthy
diet?
A) Saturated fats
B) Trans fats
C) Polyunsaturated fats
D) Hydrogenated fats
Answer: C) Polyunsaturated fats
Rationale: Polyunsaturated fats, such as those found in fish, nuts, and
vegetable oils, are considered healthy fats. Saturated and trans fats can
raise cholesterol levels and increase the risk of heart disease, while
hydrogenated fats are artificial fats that should be avoided.
Question 8: A nurse is advising a client who is pregnant about dietary
changes. Which of the following nutrients should the client increase in
their diet to prevent neural tube defects in the fetus?
A) Vitamin C
B) Folate
C) Iron
D) Vitamin D
Answer: B) Folate
Rationale: Folate (or folic acid) is essential in preventing neural tube
defects during pregnancy. It is recommended that women of
