exam elaborations hesi module 7 question and answers all solved
the nurse is instructing a client with hypertension about foods that are low in so
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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 Correct
B. Boiled lobster with baked potato
C. Grilled chicken with turnip greens Correct
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 do not contain physiologic saline.
Fresh poultry and pastas are also low in sodium. Highly processed and refined foods and luncheon meats are high
in sodium unless they are specifically labeled “low sodium.” Saltwater fish and shellfish are higher in sodium.
TestTaking Strategy: Focus on the subject, selecting lowsodium foods. Begin to answer this question by
eliminating boiled lobster with baked potato, because saltwater fish and shellfish are high in sodium. Next eliminate
the options that contain processed foods and luncheon meats. Review: foods that are high and low in sodium
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.
F. Carrots
G. Tapioca
H. Scallops Correct
I. Broccoli
J. Chicken liver Correct
Rationale: Organ meats such as liver, as well as certain sea foods, including scallops, sardines, and herring, should
be omitted from the diet of the client who with gout because of the high purine content. The foods identified in the
other options contain negligible amounts of purines and may be consumed freely by the client with gout.
TestTaking Strategy: Note the strategic words “needs additional instruction,” which indicate a negative event query
and the need to select foods that are unacceptable for this client. Recalling foods that are high in purines will direct
you to the correct options. Review: dietary measures for the client with gout
A clear liquid diet has been prescribed for client who has just undergone surgery. Which foods should the nurse
offer to the client? Select all that apply.
K. Custard
L. Apple juice Correct
M. Orange juice
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, N. Chicken broth Correct
O. Orange gelatin Correct
P. Vanilla ice cream
Rationale: A clear liquid diet consists of foods, such as apple juice, chicken broth, and gelatin, which are relatively
transparent. Custard, orange juice, and vanilla ice cream are components of a full liquid diet.
TestTaking Strategy: Remembering that a clear liquid diet consists of foods that are relatively transparent will direct
you to the correct options. Review: the foods allowed on clear liquid and full liquid diets
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.
Q. Prunes
R. Apples Correct
S. Peaches Correct
T. Avocados
U. Nectarines
V. Cranberries Correct
Rationale: Triamterene is a potassiumretaining diuretic, so the client should avoid foods high in potassium. Fruits
that are naturally high in potassium include dried prunes, avocado, bananas, fresh oranges and mangoes,
nectarines, and papayas.
TestTaking Strategy: Focus on the subject, fruits that are acceptable to eat.To answer this question correctly, you
need to recall that triamterene is a potassiumretaining diuretic, then identify the lowpotassium foods. This will
direct you to the correct options. Review: triamterene and food items high and low in potassium.
Diverticulitis has been diagnosed in a client who has been experiencing episodes of gastrointestinal cramping. The
nurse should tell the client to maintain which type of diet, during the asymptomatic period?
W. Low in fat Incorrect
X. High in fiber Correct
Y. Low in residue
Z. High in carbohydrates
Rationale: When a client’s diverticulitis is asymptomatic, a soft highfiber diet containing fruits, vegetables, and
whole grains is recommended. The client is also instructed to consume a small amount of bran daily and to take
bulkforming laxatives, if prescribed, to increase stool mass and softness. Increasing fluid intake to 2500 to 3000 mL
daily (unless contraindicated) is also important. A lowfat diet may be healthy but is not specific to this disorder. A
highcarbohydrate diet is not helpful for the client with this condition.
TestTaking Strategy: Focus on the subject, the “asymptomatic period.” Recalling the pathophysiology of this
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,disorder and the effects of the diets identified in the options will assist you in answering correctly. Review: dietary
treatment for diverticulitis
A nurse is teaching a client with heart disease about a lowfat diet. Which foods should the nurse tell the client are
acceptable to eat? Select all that apply.
Avocados
Baked tuna Correct
Green olives
Baked potato Correct
Fresh cherries Correct
Cream cheese
Rationale: Fruits and vegetables tend to be lower in fat because they do not come from animal sources, although
olives, though technically a fruit, are high in fat (as are avocados), and fish is also naturally lower in fat. Meats and
dairy products (e.g., cream cheese) are higher in fat, although modifications can be made to these foods to reduce
their fat content.
TestTaking Strategy: Focus on the subject, lowfat foods. Recalling that dairy products are high in fat will eliminate
cream cheese. Remembering that some fruits and vegetables are high in fat will help you eliminate green olives and
avocados. Review: foods high and low in fat
A client with atrial fibrillation has been placed on warfarin sodium. As part of the instructions for the medication,
which foods does the nurse tell the client are acceptable to eat? Select all that apply.
Lettuce
Cherries Correct
Broccoli
Cabbage
Potatoes Correct
Spaghetti Correct
Rationale: Anticoagulant medications work by antagonizing the action of vitamin K, which is needed for clotting.
When a client is taking an anticoagulant, foods high in vitamin K are often omitted from the diet. Vitamin K is found
in large amounts in green leafy vegetables such as lettuce, broccoli, spinach, Brussels sprouts, cabbage, and turnip
greens. Cherries, potatoes, and spaghetti are foods that are low in vitamin K.
TestTaking Strategy: Focus on the subject, dietary measures for the client on warfarin sodium. Recall that when a
client is taking an anticoagulant, foods high in vitamin K are often omitted from the diet. Knowledge regarding these
food items will direct you to the correct options. Review: foods high and low in vitamin K
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, A regular diet has been prescribed for a client with a leg fracture who has been placed in skeletal traction. Which
foods that will promote wound healing does the nurse encourage the client to select from the hospital menu?
Spare ribs, rice, gelatin, tea
Peanut butter and jelly sandwich, chocolate cake, tea
Rationale: Protein and vitamin C are necessary for wound healing. Poultry and milk are good sources of protein.
Broccoli and strawberries are good sources of vitamin C. Peanut butter is a source of niacin. Gelatin, jelly, tea, and
ginger ale have no nutritional value. Pasta, rice, and bread deliver complex carbohydrates. Spare ribs may contain
some protein but are high in fat.
TestTaking Strategy: Focus on the subject, food items that promote wound healing. Eliminate pasta, garlic bread,
and ginger ale first because it contains no fruits or vegetables. Review the food item presented in each option and
recall that protein and vitamin C are necessary for wound healing. This will assist in answering correctly. Review:
foods high in protein and vitamin C
A client who experienced a stroke (brain attack) is experiencing residual dysphagia. Which foods should the nurse
remove from the client’s meal tray?
Peas Correct
Scrambled eggs
Cheese casserole
Mashed potatoes
Rationale: In general, flavorful, warm, or wellchilled foods with texture stimulate the swallow reflex. Moist pastas,
casseroles, egg dishes, and potatoes are usually well tolerated. Raw vegetables, chunky vegetables such as diced
beets, stringy vegetables, and those with skin, such as corn and peas are foods commonly excluded from the diet of
a client with dysphagia.
TestTaking Strategy: Focus on the subject, that the client has dysphagia. Select the food that would be most
difficult to swallow; this is the correct option. Review dietary measures for a client with dysphagia.
A client recovering from acute kidney injury (AKI) is being discharged home. The nurse determines that the client
understands the therapeutic dietary regimen when the client states that he will plan to eat foods that are low in
which substance?
Fats
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