Nutrition Nursing Practice Questions: Assessment and Teaching Concepts

1. Question 1
   • To ensure that every client follows the same diet
   • To eliminate the need for medical care
   • To prevent disease and support recovery
   • To replace prescribed treatments
2. Question 2
   • Fracture
   • Myopia
   • Hearing loss
   • Diabetes mellitus
3. Question 3
   • Providing the same meal plan to every client
   • Focusing only on nutrition during hospitalization
   • Encouraging healthy eating habits before disease develops
   • Waiting until a nutritional deficit is confirmed
4. Question 4
   • Stop all nutrition teaching until the appetite returns
   • Assume that nutritional needs are no longer important
   • Require the client to eat a full meal immediately
   • Use strategies to promote good nutrition despite the symptoms
5. Question 5
   • A desire to learn about food choices
   • A preference for one type of healthy food
   • A history of receiving nutrition education
   • A home situation that places the client at risk for poor nutrition
6. Question 6
   • Interest in prescribed diet teaching
   • Difficulty swallowing during a meal
   • Enjoyment of a meal
   • Preference for eating at home
7. Question 7
   • To help prevent aspiration when swallowing difficulty is observed
   • To replace all nutrition education
   • To diagnose cardiovascular disease
   • To determine whether a client prefers low-fat foods
8. Question 8
   • Selecting an identical diet for all clients
   • Recognizing conditions that can cause nutritional deficits and seeking appropriate support
   • Ignoring home factors because they are outside the hospital
   • Providing only intravenous nutrition
9. Question 9
   • A diet consisting only of intravenous feedings
   • A low-fat, low-salt, low-cholesterol diet
   • A diet excluding all nutrients
   • A low-carbohydrate diet
10. Question 10
    • It removes the need for assessment
    • It can help the client manage the illness through appropriate food choices
    • It ensures that all clients use the same prescribed diet
    • It guarantees that the illness will be cured
11. Question 11
    • A nurse discusses prevention of chronic disease
    • A nurse teaches food choices for health maintenance
    • A client has difficulty swallowing during meals
    • A client asks how to maintain healthy eating habits
12. Question 12
    • Promote healthy eating, identify risks, provide education, and administer alternative nutrition
    • Refer every client for intravenous feeding
    • Diagnose all nutritional disorders and prescribe every diet
    • Focus only on food preferences during hospitalization
13. Question 13
    • Continue the meal without documenting the observation
    • Immediately prescribe a low-carbohydrate diet
    • Recognize the finding as a possible swallowing concern and advocate for further evaluation
    • Assume the finding is only a food preference
14. Question 14
    • Determining which nurse should administer medication
    • Replacing assessment with a standard diet
    • Selecting a meal solely from the client's preferences
    • Identifying cues that suggest balance or disturbance in nutrition
15. Question 15
    • A preference for cardiovascular disease education
    • Interest in maintaining health
    • A request for a low-cholesterol meal
    • Difficulty swallowing at mealtime
16. Question 16
    • Only the client's cultural background
    • Only the nurse's dietary opinion
    • Only the client's preferred foods
    • Relevant diagnostic tests and laboratory values
17. Question 17
    • Difficulty swallowing during eating
    • A preference for eating at home
    • A diagnosis of cardiovascular disease alone
    • A desire to learn about healthy food choices
18. Question 18
    • Combine observed cues with relevant diagnostic information
    • Use only the prescribed diet name
    • Wait until a nutritional disturbance is severe
    • Use only the client's body weight preference
19. Question 19
    • The client asks about healthy eating
    • The client wants to prevent chronic illness
    • Repeated difficulty swallowing during meals
    • The client chooses a low-fat food
20. Question 20
    • Early recognition eliminates the need for referrals
    • Early recognition proves that a diagnosis is present
    • Early recognition allows the nurse to prescribe any diet
    • Early recognition allows concerns and risks to be addressed
21. Question 21
    • Signs of swallowing difficulty
    • The client's preferred television program
    • The hospital's purchasing policy
    • The nurse's personal food preference
22. Question 22
    • Begin parenteral feeding without further assessment
    • Focus only on chronic disease education
    • Assume adequate nutrition because the client is hospitalized
    • Look for nutrition-related cues and relevant diagnostic indicators
23. Question 23
    • A cue is a prescribed diet, whereas an indicator is a food preference
    • A cue is an observed sign or concern, whereas a diagnostic indicator may include a test or laboratory value
    • A cue is a treatment, whereas an indicator is a referral
    • A cue is always a laboratory value, whereas an indicator is always a symptom
24. Question 24
    • Difficulty swallowing observed during a meal
    • A history of healthy food choices
    • A preference for low-salt foods
    • A request for information about chronic disease
25. Question 25
    • Laboratory values can be diagnostic indicators of disturbances in nutrition, fluid, and electrolytes
    • Laboratory values are used only to select food preferences
    • Laboratory values replace all clinical observation
    • Laboratory values are relevant only after parenteral feeding begins
26. Question 26
    • Ignore the cue unless the client stops eating completely
    • Document and communicate the cue while advocating for appropriate further evaluation
    • Teach a cardiovascular diet without addressing swallowing
    • Assume that enteral feeding is automatically required
27. Question 27
    • Nutrients required for bodily function
    • Dietary products used instead of assessment
    • Nutrients needed only during surgery
    • Foods selected only for their taste
28. Question 28
    • The history of nursing licensure
    • Communication documentation standards
    • The digestive system
    • Environmental fall prevention
29. Question 29
    • To replace every dietary assessment
    • To guarantee prevention of all disease
    • To enhance nutrition when a nutritional alteration is present
    • To make prescribed diets unnecessary
30. Question 30
    • The digestive system determines a client's food preferences
    • The digestive system is relevant to how dietary intake supports nutrition
    • Essential nutrients are unrelated to bodily function
    • Dietary supplements eliminate the need for digestion

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