HESI RN Health and Wellness Through Nutritional Science Proctored Exam - D440 Practice Questions

An adult female client arrives at the clinic for an annual physical exam expressing an interest in becoming pregnant and requests information about preventing neural tube defects during pregnancy. Which food should the nurse encourage the client to include in her diet?

A client tells the home health nurse about being very health-conscious and primarily buying groceries at health food stores and farmers' markets. It is most important for the nurse to provide the client with information related to the safety of which of the foods that the client might purchase?

A malnourished child is receiving several nutritional supplements. Which statement by the child indicates that an adequate amount of Vitamin A is being provided?

The nurse is helping develop a meal plan based on nutritional guidelines for an older adult client being discharged to home with the client's spouse. Which statement by the client and spouse best indicates an understanding of the nutritional guidelines when planning meals?

A client who is taking an antibiotic develops diarrhea. As the client resumes a regular diet, the nurse offers yogurt and buttermilk, but also observes that the client has several small bruises. Which additional dietary change should the nurse offer?

The nurse is preparing to review nutritional guidelines with older adult clients. Which action should the nurse recommend to this age group?

One day following the delivery of her first child, an Asian American client refuses to eat the food on her dinner tray, reporting that the foods provided are "cold foods." Which intervention should the nurse implement first?

A client who reports frequent indigestion asks the nurse if using an herbal preparation of peppermint might help alleviate the indigestion. Which response should the nurse do first?

A client wants to increase intake of Vitamin E. Which snack should the nurse encourage?

The nurse is assessing the nutritional status of several clients. Which client has the greatest risk for health problems related to nutritional deficits?

A 5'3" (1.6 m), 113 lb (51.3 kg) client has a lipid profile of a total cholesterol of 267 mg/dL (6.92 mmol/L), an LDL of 167 mg/dL (4.33 mmol/L), an HDL of 85 mg/dL (2.2 mmol/L), triglycerides 79 mg/dL (0.89 mmol/L), and a VLDL of 16 mg/dL (0.41 mmol/L). Based on these findings, it is most important for the nurse to teach the client to make every effort to completely avoid which foods?