N225 | N225 Exam 4: Nutrition - WCU Updated and
Latest Questions and Correct Answers with
Rationale
1. A nurse is teaching a client from a Hispanic culture who follows the ‘hot/cold’ theory of
food. The client has a ‘cold’ condition. Which food should the nurse suggest?
A. Cucumber
B. Chicken
C. Cornmeal
D. Citrus fruits
Correct Answer: B
Rationale: The hot/cold theory posits that illnesses are caused by an imbalance and must
be treated with foods of the opposite temperature. Since the client has a ‘cold’ condition,
they must consume ‘hot’ foods to restore balance. Chicken is traditionally classified as a hot
food in this cultural framework. Understanding these beliefs is essential for providing
culturally competent nutritional care. The nurse should always assess the client’s specific
beliefs before making recommendations.
2. Which dietary restriction should a nurse expect when caring for a client who strictly follows
Orthodox Judaism?
A. Drinking wine with every evening meal
B. Consuming meat and dairy in the same meal
C. Fasting every Friday during the year
D. Avoiding all types of shellfish
Correct Answer: D
Rationale: Orthodox Judaism follows Kosher dietary laws which strictly prohibit the
consumption of shellfish. These laws also forbid the mixing of meat and dairy products in
the same meal. Pigs and their derivatives are also considered non-kosher and must be
avoided. By respecting these restrictions, the nurse promotes a supportive environment for
the patient’s spiritual needs. Knowledge of these laws helps in planning appropriate
hospital meals for the client.
3. A nurse is educating a patient with low health literacy. Which strategy is most effective for
ensuring the patient understands the nutrition plan?
A. Use the ‘Teach-back’ method
B. Provide a detailed medical brochure
,C. Speak loudly and slowly
D. Explain the biochemical pathways of metabolism
Correct Answer: A
Rationale: The teach-back method is a gold standard for assessing patient comprehension
in clinical settings. It requires the patient to explain the information back to the nurse in
their own words. This process identifies any gaps in understanding or misconceptions
immediately. For patients with low health literacy, using plain language is equally
important. This collaborative approach ensures that the nutrition plan is both understood
and actionable.
4. A client of Muslim faith is hospitalized during the month of Ramadan. What should the
nurse prioritize in the care plan?
A. Encouraging small, frequent meals throughout the day
B. Providing pork-based protein supplements for strength
C. Arranging for meals to be served before dawn and after sunset
D. Insisting the client ignore fasting for medical reasons
Correct Answer: C
Rationale: During Ramadan, Muslims fast from dawn until sunset, which significantly
impacts meal timing and medication schedules. The nurse should collaborate with the
nutrition department to provide Suhoor (pre-dawn) and Iftar (post-sunset) meals. It is
important to monitor the patient’s clinical status to ensure fasting is safe. Respecting this
religious practice fosters trust between the patient and the healthcare provider. If fasting is
medically contraindicated, the nurse should discuss this sensitively with the client.
5. A nurse is assessing the impact of acculturation on a client’s nutrition. Which observation
indicates a common negative effect of acculturation in the US?
A. Replacement of traditional vegetables with processed snacks
B. Decreased intake of sugar-sweetened beverages
C. Increased consumption of whole grains
D. Higher preference for home-cooked meals
Correct Answer: A
Rationale: Acculturation often leads to the adoption of the ‘Standard American Diet,’ which
is typically higher in processed foods. This shift frequently results in a decrease in the
consumption of traditional, nutrient-dense vegetables and fruits. Such dietary changes are
linked to higher rates of obesity and chronic diseases like diabetes. Nurses must recognize
that moving to a new culture can disrupt healthy traditional eating patterns. Education
should focus on integrating healthy American options with beneficial traditional foods.
, 6. When teaching a client with high blood pressure about a low-sodium diet, which
behavioral strategy is most likely to result in long-term change?
A. Giving a list of forbidden foods
B. Setting a SMART goal for the next week
C. Warning the client about the dangers of a stroke
D. Asking the client to memorize sodium milligrams in all foods
Correct Answer: B
Rationale: SMART goals—Specific, Measurable, Achievable, Relevant, and Time-bound—
provide a clear roadmap for behavioral change. Unlike fear tactics or lists of ‘forbidden’
foods, SMART goals empower the client with manageable steps. For example, a goal might
be ‘I will replace salt with herbs in three meals this week.’ This approach builds the client’s
self-efficacy and makes the lifestyle change feel attainable. Monitoring progress toward
these goals allows for adjustments and reinforcement during follow-up visits.
7. A nurse is working with a client living in a ‘food desert.’ What is the primary nutritional
concern for this client?
A. Limited access to fresh, affordable, and healthy foods
B. Excessive intake of organic produce
C. Lack of knowledge regarding cooking techniques
D. Cultural beliefs that forbid the consumption of fruit
Correct Answer: A
Rationale: A food desert is an area where residents have limited access to affordable and
nutritious food, particularly fresh fruits and vegetables. This is often due to a lack of
grocery stores and a high density of convenience stores or fast food. Such environments
contribute significantly to health disparities and poor nutritional outcomes. The nurse
should help the client identify local resources like community gardens or farmers’ markets.
Understanding social determinants of health is crucial for realistic patient education.
8. Which food combination would be appropriate for a client who follows a vegan diet?
A. Egg salad on whole wheat bread
B. Grilled cheese sandwich with tomato soup
C. Greek yogurt with honey and nuts
D. Lentils and rice with a side salad
Correct Answer: D
Latest Questions and Correct Answers with
Rationale
1. A nurse is teaching a client from a Hispanic culture who follows the ‘hot/cold’ theory of
food. The client has a ‘cold’ condition. Which food should the nurse suggest?
A. Cucumber
B. Chicken
C. Cornmeal
D. Citrus fruits
Correct Answer: B
Rationale: The hot/cold theory posits that illnesses are caused by an imbalance and must
be treated with foods of the opposite temperature. Since the client has a ‘cold’ condition,
they must consume ‘hot’ foods to restore balance. Chicken is traditionally classified as a hot
food in this cultural framework. Understanding these beliefs is essential for providing
culturally competent nutritional care. The nurse should always assess the client’s specific
beliefs before making recommendations.
2. Which dietary restriction should a nurse expect when caring for a client who strictly follows
Orthodox Judaism?
A. Drinking wine with every evening meal
B. Consuming meat and dairy in the same meal
C. Fasting every Friday during the year
D. Avoiding all types of shellfish
Correct Answer: D
Rationale: Orthodox Judaism follows Kosher dietary laws which strictly prohibit the
consumption of shellfish. These laws also forbid the mixing of meat and dairy products in
the same meal. Pigs and their derivatives are also considered non-kosher and must be
avoided. By respecting these restrictions, the nurse promotes a supportive environment for
the patient’s spiritual needs. Knowledge of these laws helps in planning appropriate
hospital meals for the client.
3. A nurse is educating a patient with low health literacy. Which strategy is most effective for
ensuring the patient understands the nutrition plan?
A. Use the ‘Teach-back’ method
B. Provide a detailed medical brochure
,C. Speak loudly and slowly
D. Explain the biochemical pathways of metabolism
Correct Answer: A
Rationale: The teach-back method is a gold standard for assessing patient comprehension
in clinical settings. It requires the patient to explain the information back to the nurse in
their own words. This process identifies any gaps in understanding or misconceptions
immediately. For patients with low health literacy, using plain language is equally
important. This collaborative approach ensures that the nutrition plan is both understood
and actionable.
4. A client of Muslim faith is hospitalized during the month of Ramadan. What should the
nurse prioritize in the care plan?
A. Encouraging small, frequent meals throughout the day
B. Providing pork-based protein supplements for strength
C. Arranging for meals to be served before dawn and after sunset
D. Insisting the client ignore fasting for medical reasons
Correct Answer: C
Rationale: During Ramadan, Muslims fast from dawn until sunset, which significantly
impacts meal timing and medication schedules. The nurse should collaborate with the
nutrition department to provide Suhoor (pre-dawn) and Iftar (post-sunset) meals. It is
important to monitor the patient’s clinical status to ensure fasting is safe. Respecting this
religious practice fosters trust between the patient and the healthcare provider. If fasting is
medically contraindicated, the nurse should discuss this sensitively with the client.
5. A nurse is assessing the impact of acculturation on a client’s nutrition. Which observation
indicates a common negative effect of acculturation in the US?
A. Replacement of traditional vegetables with processed snacks
B. Decreased intake of sugar-sweetened beverages
C. Increased consumption of whole grains
D. Higher preference for home-cooked meals
Correct Answer: A
Rationale: Acculturation often leads to the adoption of the ‘Standard American Diet,’ which
is typically higher in processed foods. This shift frequently results in a decrease in the
consumption of traditional, nutrient-dense vegetables and fruits. Such dietary changes are
linked to higher rates of obesity and chronic diseases like diabetes. Nurses must recognize
that moving to a new culture can disrupt healthy traditional eating patterns. Education
should focus on integrating healthy American options with beneficial traditional foods.
, 6. When teaching a client with high blood pressure about a low-sodium diet, which
behavioral strategy is most likely to result in long-term change?
A. Giving a list of forbidden foods
B. Setting a SMART goal for the next week
C. Warning the client about the dangers of a stroke
D. Asking the client to memorize sodium milligrams in all foods
Correct Answer: B
Rationale: SMART goals—Specific, Measurable, Achievable, Relevant, and Time-bound—
provide a clear roadmap for behavioral change. Unlike fear tactics or lists of ‘forbidden’
foods, SMART goals empower the client with manageable steps. For example, a goal might
be ‘I will replace salt with herbs in three meals this week.’ This approach builds the client’s
self-efficacy and makes the lifestyle change feel attainable. Monitoring progress toward
these goals allows for adjustments and reinforcement during follow-up visits.
7. A nurse is working with a client living in a ‘food desert.’ What is the primary nutritional
concern for this client?
A. Limited access to fresh, affordable, and healthy foods
B. Excessive intake of organic produce
C. Lack of knowledge regarding cooking techniques
D. Cultural beliefs that forbid the consumption of fruit
Correct Answer: A
Rationale: A food desert is an area where residents have limited access to affordable and
nutritious food, particularly fresh fruits and vegetables. This is often due to a lack of
grocery stores and a high density of convenience stores or fast food. Such environments
contribute significantly to health disparities and poor nutritional outcomes. The nurse
should help the client identify local resources like community gardens or farmers’ markets.
Understanding social determinants of health is crucial for realistic patient education.
8. Which food combination would be appropriate for a client who follows a vegan diet?
A. Egg salad on whole wheat bread
B. Grilled cheese sandwich with tomato soup
C. Greek yogurt with honey and nuts
D. Lentils and rice with a side salad
Correct Answer: D
