HESI PN Nutrition Practice Exam 2025-2026
1. Which clinical sign is most indicative of early dehydration in an elderly client?
A. Dry mouth and decreased skin turgor
B. Bounding pulse
C. Elevated blood pressure
D. Edema
Answer: A
2. What nutrition education should be provided to a nursing mother regarding fluid intake?
A. Drink to quench thirst, aiming for approximately 8-10 cups daily
B. Limit fluids to prevent breast engorgement
C. Consume only caffeinated beverages
D. Restrict water intake to 1 cup per day
Answer: A
3. How does excessive sodium intake influence blood pressure?
A. Increases hypertension risk
B. Lowers blood pressure
C. Has no effect
D. Improves cardiovascular health
Answer: A
4. What is the role of dietary fiber in nutrition?
A. Promotes bowel regularity and helps prevent constipation
B. Provides essential fatty acids
C. Increases protein synthesis
D. Strengthens bones
Answer: A
5. Which nutrient deficiency is the primary cause of megaloblastic anemia?
A. Folate
B. Vitamin C
C. Vitamin D
D. Iron
Answer: A
6. Which diet modification is most appropriate for a client with chronic kidney disease to
control hyperkalemia?
A. Avoid high-potassium foods such as bananas and oranges
B. Increase intake of citrus fruits
, C. Consume salted nuts regularly
D. Drink large quantities of fruit juice
Answer: A
7. What is the best nutritional approach during the second trimester of pregnancy?
A. Increase caloric intake by about 340 calories per day
B. Significantly reduce caloric intake
C. Maintain the pre-pregnancy diet
D. Avoid protein-rich foods
Answer: A
8. Which vitamin is synthesized in adequate amounts when skin is exposed to sunlight?
A. Vitamin D
B. Vitamin A
C. Vitamin K
D. Vitamin C
Answer: A
9. What laboratory value best reflects recent nutritional status related to protein intake?
A. Prealbumin level
B. Blood glucose
C. Serum sodium
D. Creatinine
Answer: A
10.Which food safety practice reduces the risk of listeriosis in pregnant clients?
A. Avoid unpasteurized dairy and deli meats
B. Consume raw seafood frequently
C. Eat unwashed fresh produce
D. Do not refrigerate leftovers
Answer: A
11.What is the best approach to encourage nutritional intake in a client experiencing
chemotherapy-induced nausea?
A. Provide small, frequent, bland meals and avoid strong odors
B. Encourage large, spicy meals to stimulate appetite
C. Restrict all food intake during nausea episodes
D. Only offer sugary drinks and desserts
Answer: A
,12.Which food sources are best for a client with iron deficiency anemia?
A. Cheese and apples
B. White bread and milk
C. Dark green leafy vegetables and oranges
D. Tea and crackers
Answer: C
13.When planning a diet for a client with hypertension, which foods should be limited?
A. Lean poultry and steamed vegetables
B. Processed meats and canned soups
C. Fresh fruits and brown rice
D. Oatmeal and bananas
Answer: B
14.Which nutrition intervention helps prevent neural tube defects in pregnancy?
A. Increased calcium intake
B. Increased folic acid intake
C. Increased vitamin D intake
D. Increased iron intake
Answer: B
15.How should a lactating client be advised regarding fluid intake?
A. Restrict fluids to 1 liter/day
B. Drink to quench thirst, aim for 8–10 cups/day
C. Only drink milk-based fluids
D. Limit fluids to avoid engorgement
Answer: B
16.What is the best dietary approach for managing stress incontinence?
A. Increase caffeine and alcohol
B. Avoid alcohol and caffeine, encourage hydration
C. Limit water intake
D. High sodium diet
Answer: B
17.What should be monitored when providing enteral nutrition?
A. Infusion rate and tube placement
B. Only the client’s weight
C. Tube color only
D. Ignore any diarrhea
Answer: A
18.In the elderly, which nutrient deficiency commonly leads to anemia?
A. Vitamin K
, B. Vitamin B12
C. Vitamin C
D. Vitamin D
Answer: B
19.Which foods should a lacto-vegetarian be encouraged to eat for calcium?
A. Broccoli and fortified soy products
B. Beef and pork
C. Canned tuna and chicken
D. Eggs and lamb
Answer: A
20.What complication can occur in clients receiving total parenteral nutrition (TPN)?
A. Hyperglycemia and infection
B. Increased cholesterol only
C. Reduced potassium only
D. Anemia only
Answer: A
21.Which foods should be avoided by a client with a low-potassium diet?
A. Orange juice and bananas
B. White rice and cabbage
C. Apples and lettuce
D. Pears and cucumbers
Answer: A
22.What are dietary sources of zinc important for wound healing?
A. Meats and shellfish
B. Fruit juices only
C. Bread and pasta
D. Nuts and seeds only
Answer: A
23.When educating a diabetic client, which is most important?
A. Importance of portion-controlled, heart-healthy diet
B. High sugar intake recommended
C. Limit all carbohydrates absolutely
D. Avoid exercise
Answer: A
24.Which main course is suitable for a kosher diet in an Orthodox Jewish client?
A. Lamb chops with mint jelly
B. Pork roast with apples
C. Shrimp scampi
1. Which clinical sign is most indicative of early dehydration in an elderly client?
A. Dry mouth and decreased skin turgor
B. Bounding pulse
C. Elevated blood pressure
D. Edema
Answer: A
2. What nutrition education should be provided to a nursing mother regarding fluid intake?
A. Drink to quench thirst, aiming for approximately 8-10 cups daily
B. Limit fluids to prevent breast engorgement
C. Consume only caffeinated beverages
D. Restrict water intake to 1 cup per day
Answer: A
3. How does excessive sodium intake influence blood pressure?
A. Increases hypertension risk
B. Lowers blood pressure
C. Has no effect
D. Improves cardiovascular health
Answer: A
4. What is the role of dietary fiber in nutrition?
A. Promotes bowel regularity and helps prevent constipation
B. Provides essential fatty acids
C. Increases protein synthesis
D. Strengthens bones
Answer: A
5. Which nutrient deficiency is the primary cause of megaloblastic anemia?
A. Folate
B. Vitamin C
C. Vitamin D
D. Iron
Answer: A
6. Which diet modification is most appropriate for a client with chronic kidney disease to
control hyperkalemia?
A. Avoid high-potassium foods such as bananas and oranges
B. Increase intake of citrus fruits
, C. Consume salted nuts regularly
D. Drink large quantities of fruit juice
Answer: A
7. What is the best nutritional approach during the second trimester of pregnancy?
A. Increase caloric intake by about 340 calories per day
B. Significantly reduce caloric intake
C. Maintain the pre-pregnancy diet
D. Avoid protein-rich foods
Answer: A
8. Which vitamin is synthesized in adequate amounts when skin is exposed to sunlight?
A. Vitamin D
B. Vitamin A
C. Vitamin K
D. Vitamin C
Answer: A
9. What laboratory value best reflects recent nutritional status related to protein intake?
A. Prealbumin level
B. Blood glucose
C. Serum sodium
D. Creatinine
Answer: A
10.Which food safety practice reduces the risk of listeriosis in pregnant clients?
A. Avoid unpasteurized dairy and deli meats
B. Consume raw seafood frequently
C. Eat unwashed fresh produce
D. Do not refrigerate leftovers
Answer: A
11.What is the best approach to encourage nutritional intake in a client experiencing
chemotherapy-induced nausea?
A. Provide small, frequent, bland meals and avoid strong odors
B. Encourage large, spicy meals to stimulate appetite
C. Restrict all food intake during nausea episodes
D. Only offer sugary drinks and desserts
Answer: A
,12.Which food sources are best for a client with iron deficiency anemia?
A. Cheese and apples
B. White bread and milk
C. Dark green leafy vegetables and oranges
D. Tea and crackers
Answer: C
13.When planning a diet for a client with hypertension, which foods should be limited?
A. Lean poultry and steamed vegetables
B. Processed meats and canned soups
C. Fresh fruits and brown rice
D. Oatmeal and bananas
Answer: B
14.Which nutrition intervention helps prevent neural tube defects in pregnancy?
A. Increased calcium intake
B. Increased folic acid intake
C. Increased vitamin D intake
D. Increased iron intake
Answer: B
15.How should a lactating client be advised regarding fluid intake?
A. Restrict fluids to 1 liter/day
B. Drink to quench thirst, aim for 8–10 cups/day
C. Only drink milk-based fluids
D. Limit fluids to avoid engorgement
Answer: B
16.What is the best dietary approach for managing stress incontinence?
A. Increase caffeine and alcohol
B. Avoid alcohol and caffeine, encourage hydration
C. Limit water intake
D. High sodium diet
Answer: B
17.What should be monitored when providing enteral nutrition?
A. Infusion rate and tube placement
B. Only the client’s weight
C. Tube color only
D. Ignore any diarrhea
Answer: A
18.In the elderly, which nutrient deficiency commonly leads to anemia?
A. Vitamin K
, B. Vitamin B12
C. Vitamin C
D. Vitamin D
Answer: B
19.Which foods should a lacto-vegetarian be encouraged to eat for calcium?
A. Broccoli and fortified soy products
B. Beef and pork
C. Canned tuna and chicken
D. Eggs and lamb
Answer: A
20.What complication can occur in clients receiving total parenteral nutrition (TPN)?
A. Hyperglycemia and infection
B. Increased cholesterol only
C. Reduced potassium only
D. Anemia only
Answer: A
21.Which foods should be avoided by a client with a low-potassium diet?
A. Orange juice and bananas
B. White rice and cabbage
C. Apples and lettuce
D. Pears and cucumbers
Answer: A
22.What are dietary sources of zinc important for wound healing?
A. Meats and shellfish
B. Fruit juices only
C. Bread and pasta
D. Nuts and seeds only
Answer: A
23.When educating a diabetic client, which is most important?
A. Importance of portion-controlled, heart-healthy diet
B. High sugar intake recommended
C. Limit all carbohydrates absolutely
D. Avoid exercise
Answer: A
24.Which main course is suitable for a kosher diet in an Orthodox Jewish client?
A. Lamb chops with mint jelly
B. Pork roast with apples
C. Shrimp scampi
