Fundamentals Exam 3 – Practice Questions for
Nursing Students
A nurse is caring for a client who is at high risk for aspiration. Which of the following
actions should the nurse take?
A. Give the client thin liquids
B. Instruct the client to tuck her chin while swallowing
C. Have the client use a straw.
D. Encourage the client to lie down and rest after meals - AnswerB
exp.) tucking the chin when swallowing allows food to pass down the esophagus more
easily
A nurse is preparing a presentation about basic nutrients for a group of high school
athletes. She should explain that which of the following nutrients provide the most
energy?
A. Fat
B. Protein
C. Glycogen
D. Carbohydrates - AnswerD
exp.) carbohydrates are the body's greatest energy source; providing energy for cells is
their primary function. They provide glucose, which burns completely and efficiently
without end products to excrete. They are also a ready source of energy, and they
spare proteins for depletion.
A nurse is caring for a client who requires a low-residue diet. The nurse should expect
to see which of the following foods on the clients meal tray?
A. Cooked barley
B. Pureed broccoli
C. Vanilla custard
D. Lentil soup - AnswerC
exp.) A low residue diet consists of foods that are low in fiber and easy to digest. Dairy
products and eggs such as custard and yogurt, are appropriate.
A nurse is caring for a client who weighs 80 kg (176 lbs) and 1.6 m (5 ft, 3 in tall)
Calculate her body mass index (BMI) and determine whether this clients BMI indicates
she is of a healthy weight, overweight, or obese. - AnswerBMI = weight (kg) / height
(m2)
Step 1: Clients weight (kg) and height (m) = 80 kg and 1.6 m
Step 2: 1.6 X 1.6 = 2.56 m2
Step 3: 80/2.56 = 31.25
So this client is considered obese (BMI over 30 indicates obesity)
,A nurse in a senior center is counseling a group of older adults about their nutritional
needs and considerations. Which of the following information should the nurse include?
(Select all that apply).
A. Older adults are more prone to dehydration than younger adults are
B. Older adults need the same amount of most vitamins and minerals as younger adults
do
C. Many older men and women need calcium supplementation
D. Older adults need more calories than they did when they were younger
E. Older adults should consume a diet low in carbohydrates. - AnswerA
exp.) sensations of thirst diminish with age, leaving older adults more prone to
dehydration
B
exp.) requirements for vitamins and minerals do not change from middle to older
adulthood
C
exp.) if older adults ingest insufficient calcium in the diet, the need supplements to help
prevent bone demineralization (osteoporosis)
A nurse is calculating the body mass index of a 35 year old male patient who is
extremely obese. The patients height is 5'6 and his current weight is 325 lbs. What
would the nurse document as his BMI?
A. 50.5
B. 52.4
C. 54.5
D. 55.2` - AnswerBMI = weight in pounds (325) / height in inches (66) X height in
inches (66) X 703
BMI = 52.4
A nurse is helping an overweight female patient to devise a meal plan to lose 2 pounds
per week. How many calories would the patient need to deplete per day in order to
accomplish this goal?
A. 250 calories
B. 500 calories
C. 750 calories
D. 1000 calories - AnswerD
exp.) 1 lb (0.45 kg) of body fat equals about 3.500 calories. Therefore, to gain or lose 1
lb (0.45 kg) in a week, daily calorie intake should be increase or decreased by 500 cals
a day so to lose or gain 2 lbs per week, the calorie intake should increase or decrease
by 1000 cals a day
A nurse is feeding an elderly patient who has dementia. Which intervention should the
nurse perform to facilitate this process?
A. Stroke the underside of the patients chin to promote swallowing
B. Serve meals in different places at different times
C. Offer a whole tray of various foods to choose from
, D. Avoid between-meal snacks to ensure hunger at mealtime - AnswerA
exp.) to feed a patient with dementia, the nurse should stroke the underside of the
patients chin to promote swallowing, serve meals in the same place and at the same
time, provide one food item at a time since a whole tray may overwhelming and provide
between-meal snacks that are easy to consume using the hands
A 56 year old male patient who has COPD is refusing to eat. Which intervention would
be most helpful in simulating his appetite?
A. Administering pain meds after meals
B. Encouraging food from home when possible
C. Scheduling his respiratory therapy before each meal
D. Reinforcing the importance of his eating exactly what is delivered to him -
AnswerB.
exp.) Food from home that the patient enjoys may stimulate him to eat. Pain medication
should be given before meals, respiratory therapy should be scheduled after meals, and
tells the patient what he must eat is no guarantee that he will comply
A nurse is feeding a patient who is experiencing dysphagia. Which nursing intervention
would the nurse initiate for this patient?
A. Feed the patient solids first then liquids last
B. Place the head of the bed at a 30 degree angle during feeding
C. Puree all foods to a liquid consistency
D. Provide a 30 minute rest period prior to mealtime - AnswerD.
exp.) when feeding a patient who has dysphagia, the nurse should provide a 30 minute
rest period prior to mealtime to promote swallowing; alternate solids and liquids when
feeding the patient; sit the patient upright or, if on bedrest, elevate the head of the bed
at a 90 degree angle; and initiate a nutrition consultant for diet modification and food
size and/or consistency
A nurse is evaluating patients to determine their need for total parenteral nutrition.
(TPN) Which patients would be the best candidates for this type of nutritional support?
Select all that apply
A. A patient with irritable bowel syndrome who has intractable diarrhea.
B. A patient with celiac disease not absorbing nutrients from the GI tract.
C. A patient who is underweight and needs short term nutritional support
D. A patient who is comatose and needs long term nutritional support
E. A patient who has anorexia and refuses to take foods via the oral route
F. A patient with burns who has not been able to eat adequately for 5 days - AnswerA,
B, F
A nurse is feeding a patient who states that she is feeling is nauseated and can't eat
what is being offered. What would be the most appropriate initial action of the nurse in
this situation?
A. Remove the tray from the room
B. Administer an antiemtetic and encourage the patient to take small amounts
C. Explore with the patient why she does not want to eat her food
Nursing Students
A nurse is caring for a client who is at high risk for aspiration. Which of the following
actions should the nurse take?
A. Give the client thin liquids
B. Instruct the client to tuck her chin while swallowing
C. Have the client use a straw.
D. Encourage the client to lie down and rest after meals - AnswerB
exp.) tucking the chin when swallowing allows food to pass down the esophagus more
easily
A nurse is preparing a presentation about basic nutrients for a group of high school
athletes. She should explain that which of the following nutrients provide the most
energy?
A. Fat
B. Protein
C. Glycogen
D. Carbohydrates - AnswerD
exp.) carbohydrates are the body's greatest energy source; providing energy for cells is
their primary function. They provide glucose, which burns completely and efficiently
without end products to excrete. They are also a ready source of energy, and they
spare proteins for depletion.
A nurse is caring for a client who requires a low-residue diet. The nurse should expect
to see which of the following foods on the clients meal tray?
A. Cooked barley
B. Pureed broccoli
C. Vanilla custard
D. Lentil soup - AnswerC
exp.) A low residue diet consists of foods that are low in fiber and easy to digest. Dairy
products and eggs such as custard and yogurt, are appropriate.
A nurse is caring for a client who weighs 80 kg (176 lbs) and 1.6 m (5 ft, 3 in tall)
Calculate her body mass index (BMI) and determine whether this clients BMI indicates
she is of a healthy weight, overweight, or obese. - AnswerBMI = weight (kg) / height
(m2)
Step 1: Clients weight (kg) and height (m) = 80 kg and 1.6 m
Step 2: 1.6 X 1.6 = 2.56 m2
Step 3: 80/2.56 = 31.25
So this client is considered obese (BMI over 30 indicates obesity)
,A nurse in a senior center is counseling a group of older adults about their nutritional
needs and considerations. Which of the following information should the nurse include?
(Select all that apply).
A. Older adults are more prone to dehydration than younger adults are
B. Older adults need the same amount of most vitamins and minerals as younger adults
do
C. Many older men and women need calcium supplementation
D. Older adults need more calories than they did when they were younger
E. Older adults should consume a diet low in carbohydrates. - AnswerA
exp.) sensations of thirst diminish with age, leaving older adults more prone to
dehydration
B
exp.) requirements for vitamins and minerals do not change from middle to older
adulthood
C
exp.) if older adults ingest insufficient calcium in the diet, the need supplements to help
prevent bone demineralization (osteoporosis)
A nurse is calculating the body mass index of a 35 year old male patient who is
extremely obese. The patients height is 5'6 and his current weight is 325 lbs. What
would the nurse document as his BMI?
A. 50.5
B. 52.4
C. 54.5
D. 55.2` - AnswerBMI = weight in pounds (325) / height in inches (66) X height in
inches (66) X 703
BMI = 52.4
A nurse is helping an overweight female patient to devise a meal plan to lose 2 pounds
per week. How many calories would the patient need to deplete per day in order to
accomplish this goal?
A. 250 calories
B. 500 calories
C. 750 calories
D. 1000 calories - AnswerD
exp.) 1 lb (0.45 kg) of body fat equals about 3.500 calories. Therefore, to gain or lose 1
lb (0.45 kg) in a week, daily calorie intake should be increase or decreased by 500 cals
a day so to lose or gain 2 lbs per week, the calorie intake should increase or decrease
by 1000 cals a day
A nurse is feeding an elderly patient who has dementia. Which intervention should the
nurse perform to facilitate this process?
A. Stroke the underside of the patients chin to promote swallowing
B. Serve meals in different places at different times
C. Offer a whole tray of various foods to choose from
, D. Avoid between-meal snacks to ensure hunger at mealtime - AnswerA
exp.) to feed a patient with dementia, the nurse should stroke the underside of the
patients chin to promote swallowing, serve meals in the same place and at the same
time, provide one food item at a time since a whole tray may overwhelming and provide
between-meal snacks that are easy to consume using the hands
A 56 year old male patient who has COPD is refusing to eat. Which intervention would
be most helpful in simulating his appetite?
A. Administering pain meds after meals
B. Encouraging food from home when possible
C. Scheduling his respiratory therapy before each meal
D. Reinforcing the importance of his eating exactly what is delivered to him -
AnswerB.
exp.) Food from home that the patient enjoys may stimulate him to eat. Pain medication
should be given before meals, respiratory therapy should be scheduled after meals, and
tells the patient what he must eat is no guarantee that he will comply
A nurse is feeding a patient who is experiencing dysphagia. Which nursing intervention
would the nurse initiate for this patient?
A. Feed the patient solids first then liquids last
B. Place the head of the bed at a 30 degree angle during feeding
C. Puree all foods to a liquid consistency
D. Provide a 30 minute rest period prior to mealtime - AnswerD.
exp.) when feeding a patient who has dysphagia, the nurse should provide a 30 minute
rest period prior to mealtime to promote swallowing; alternate solids and liquids when
feeding the patient; sit the patient upright or, if on bedrest, elevate the head of the bed
at a 90 degree angle; and initiate a nutrition consultant for diet modification and food
size and/or consistency
A nurse is evaluating patients to determine their need for total parenteral nutrition.
(TPN) Which patients would be the best candidates for this type of nutritional support?
Select all that apply
A. A patient with irritable bowel syndrome who has intractable diarrhea.
B. A patient with celiac disease not absorbing nutrients from the GI tract.
C. A patient who is underweight and needs short term nutritional support
D. A patient who is comatose and needs long term nutritional support
E. A patient who has anorexia and refuses to take foods via the oral route
F. A patient with burns who has not been able to eat adequately for 5 days - AnswerA,
B, F
A nurse is feeding a patient who states that she is feeling is nauseated and can't eat
what is being offered. What would be the most appropriate initial action of the nurse in
this situation?
A. Remove the tray from the room
B. Administer an antiemtetic and encourage the patient to take small amounts
C. Explore with the patient why she does not want to eat her food
