100 Questions Module 7 Exam: HESI; Saunders Online Review for the NCLEX-RN Examination (2 Year), 2nd Edition

HESI/Saunders Online Review for the NCLEX-RN Examination 

1. The nurse is instructing a client with hypertension about foods that are low in sodium.

Which menu selections by the client indicate to the nurse that the client understands what has been taught?
Select all that apply.

✅ A. Spaghetti with fresh tomatoes
❌ B. Boiled lobster with baked potato
✅ C. Grilled chicken with turnip greens
❌ D. Instant hot cereal with bacon
❌ E. Tomato soup with a ham sandwich

Rationale:
Foods that are lower in sodium include fruits and vegetables, which naturally contain little or no sodium. Fresh poultry and pastas are also low in sodium. In contrast, highly processed foods, luncheon meats, and saltwater fish/shellfish like lobster tend to be high in sodium unless labeled “low sodium.”

Test-Taking Strategy:
Focus on identifying low-sodium foods. Eliminate options containing processed meats or saltwater seafood.

• Level of Cognitive Ability: Evaluating
• Client Needs: Physiological Integrity
• Integrated Process: Nursing Process – Evaluation
• Content Area: Nutrition
• Giddens Concepts: Client Education, Nutrition
• HESI Concepts: Health, Wellness, and Illness; Teaching and Learning/Patient Education

References:

• Nix, S. (2013). Williams’ Basic Nutrition and Diet Therapy (14th ed., p. 141).
• Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical Nursing Skills & Techniques (8th ed., p. 765).

✅ Awarded: 2.0 out of 2.0 points

2. A nurse has provided dietary instructions to a client with a new diagnosis of gout.

Which menu suggestions by the client indicate to the nurse that the client needs additional instruction?
Select all that apply.

❌ A. Carrots
❌ B. Tapioca
✅ C. Scallops
❌ D. Broccoli
✅ E. Chicken liver

Rationale:
Organ meats like liver and seafood such as scallops, sardines, and herring are high in purines and should be avoided by clients with gout. The other options are low in purines and are safe to consume.

Test-Taking Strategy:
Pay attention to the phrase “needs additional instruction,” which signals a negative event query. Select the options that are not appropriate for a gout diet.

• Level of Cognitive Ability: Evaluating
• Client Needs: Physiological Integrity
• Integrated Process: Teaching and Learning
• Content Area: Nutrition
• Giddens Concepts: Client Education, Nutrition
• HESI Concepts: Health, Wellness, and Illness; Teaching and Learning/Patient Education

References:

• Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-Surgical Nursing: Assessment and Management of Clinical Problems (9th ed., pp. 1080, 1576).
• Nix, S. (2013). Williams’ Basic Nutrition and Diet Therapy (14th ed., pp. 442–443).

3. A clear liquid diet has been prescribed for a client who has just undergone surgery.

Which foods should the nurse offer to the client?
Select all that apply.

❌ A. Custard
✅ B. Apple juice
❌ C. Orange juice
✅ D. Chicken broth
✅ E. Orange gelatin
❌ F. Vanilla ice cream

Rationale:
A clear liquid diet includes foods that are relatively transparent, such as apple juice, chicken broth, and gelatin. Custard, orange juice, and ice cream fall under full liquid diets.

Test-Taking Strategy:
Remember that clear liquids are see-through and easy to digest. Eliminate any opaque or creamy items.

• Level of Cognitive Ability: Applying
• Client Needs: Physiological Integrity
• Integrated Process: Nursing Process – Implementation
• Content Area: Nutrition
• Giddens Concepts: Caregiving, Nutrition
• HESI Concepts: Caregiving; Health, Wellness, and Illness

Reference:
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical Nursing Skills & Techniques (8th ed., p. 765).

✅ Awarded: 3.0 out of 3.0 points

4. Triamterene has been prescribed for a client with a history of hypertension.

Which fruits should the nurse tell the client are acceptable to eat while taking this medication?
Select all that apply.

❌ A. Prunes
✅ B. Apples
✅ C. Peaches
❌ D. Avocados
❌ E. Nectarines
✅ F. Cranberries

Rationale:
Triamterene is a potassium-retaining diuretic, so foods high in potassium (like avocados, prunes, and nectarines) should be avoided. Apples, peaches, and cranberries are lower in potassium and are acceptable.

Test-Taking Strategy:
Recall that the goal is to avoid high-potassium foods. Use your knowledge of fruits with high potassium content to guide you.

• Level of Cognitive Ability: Applying
• Client Needs: Physiological Integrity
• Integrated Process: Teaching and Learning
• Content Area: Nutrition
• Giddens Concepts: Client Education, Fluids and Electrolytes
• HESI Concepts: Teaching and Learning/Patient Education; Fluids and Electrolytes

References:

• Hodgson, B., & Kizior, R. (2015). Saunders Nursing Drug Handbook (pp. 1233–1235).
• Nix, S. (2013). Williams’ Basic Nutrition and Diet Therapy (14th ed., p. 138).

✅ Awarded: 3.0 out of 3.0 points

5. Diverticulitis has been diagnosed in a client experiencing gastrointestinal cramping.

Which type of diet should the nurse recommend during the asymptomatic period?

✅ A. Low in fat
✅ B. High in fiber
❌ C. Low in residue
❌ D. High in carbohydrates

Correct Answer: B. High in fiber

Rationale:
During asymptomatic periods, clients with diverticulitis should follow a soft, high-fiber diet with plenty of fluids. This includes fruits, vegetables, and whole grains. A low-fat or high-carbohydrate diet isn't specifically helpful.

Test-Taking Strategy:
Focus on the asymptomatic period. Understand that fiber helps prevent constipation and complications in diverticulitis.

• Level of Cognitive Ability: Applying
• Client Needs: Physiological Integrity
• Integrated Process: Teaching and Learning
• Content Area: Nutrition
• Giddens Concepts: Client Education, Health Promotion
• HESI Concepts: Health, Wellness, and Illness; Teaching and Learning/Patient Education

References:

• Lewis, S. et al. (2014). Medical-Surgical Nursing (9th ed., p. 995).
• Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical Nursing Skills & Techniques (8th ed., p. 765).

✅ Awarded: 1.0 out of 1.0 points

6. A nurse is teaching a client with heart disease about a low-fat diet.

Which foods should the nurse tell the client are acceptable to eat?
Select all that apply.

❌ A. Avocados
✅ B. Baked tuna
❌ C. Green olives
✅ D. Baked potato
✅ E. Fresh cherries
❌ F. Cream cheese

Rationale:
Low-fat diets focus on fruits, vegetables, and lean proteins. Avocados and olives, though plant-based, are high in fat. Cream cheese, a dairy product, is also high in fat. Baked tuna, baked potatoes, and cherries are suitable.

Test-Taking Strategy:
Identify naturally low-fat, unprocessed foods. Eliminate high-fat dairy and fatty fruits.

• Level of Cognitive Ability: Applying
• Client Needs: Physiological Integrity
• Integrated Process: Teaching and Learning
• Content Area: Nutrition
• Giddens Concepts: Client Education, Health Promotion
• HESI Concepts: Health, Wellness, and Illness; Teaching and Learning/Patient Education

References:

• Lewis, S. et al. (2014). Medical-Surgical Nursing (9th ed., pp. 715–716).
• Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical Nursing Skills & Techniques (8th ed., p. 765).

✅ Awarded: 3.0 out of 3.0 points

7. A client with atrial fibrillation has been placed on warfarin sodium.

Which foods are acceptable for the client to eat?
Select all that apply.

❌ A. Lettuce
✅ B. Cherries
❌ C. Broccoli
❌ D. Cabbage
✅ E. Potatoes
✅ F. Spaghetti

Rationale:
Warfarin affects vitamin K-dependent clotting. High-vitamin K foods (like lettuce, broccoli, cabbage) should be limited. Cherries, potatoes, and spaghetti are low in vitamin K and safe to consume.

Test-Taking Strategy:
Avoid high-vitamin K foods while on warfarin. Green leafy vegetables are common culprits.

• Level of Cognitive Ability: Applying
• Client Needs: Physiological Integrity
• Integrated Process: Teaching and Learning
• Content Area: Nutrition
• Giddens Concepts: Client Education, Health Promotion
• HESI Concepts: Health, Wellness, and Illness; Teaching and Learning/Patient Education

References:

• Nix, S. (2013). Williams’ Basic Nutrition and Diet Therapy (14th ed., p. 105).
• Rosenjack Burchum & Rosenthal (2016), pp. 607, 622–623.