Extra Credit HESI Module 7
1. Questions
1. 1.ID: 6
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...
extra credit hesi module 7 1 questions 1 1id 9477003586 the nurse is instructing a client with hypertension about foods that are low in sodium which menu selections by the client indicate to the
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Extra Credit HESI Module 7
1. Questions
1. 1.ID: 9477003586
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.
Test-Taking Strategy: Focus on the subject, selecting low-sodium 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
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). St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
2. 2.ID: 9477010158
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 Correct
, D. Broccoli
E. 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.
Test-Taking 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 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). St. Louis: Mosby.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 442-
Awarded 2.0 points out of 2.0 possible points.
3. 3.ID: 9477007734
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.
A. Custard
B. Apple juice Correct
C. Orange juice
D. Chicken broth Correct
E. Orange gelatin Correct
F. 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.
Test-Taking 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
Level of Cognitive Ability: Applying
, 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). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
4. 4.ID: 9477011622
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 Correct
C. Peaches Correct
D. Avocados
E. Nectarines
F. Cranberries Correct
Rationale: Triamterene is a potassium-retaining 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.
Test-Taking Strategy: Focus on the subject, fruits that are acceptable
to eat.To answer this question correctly, you need to recall that
triamterene is a potassium-retaining diuretic, then identify the low-
potassium foods. This will direct you to the correct options. Review:
triamterene and food items high and low in potassium.
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 2015. (pp. 1233-1235) St. Louis: Saunders.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 138).
St.
Awarded 3.0 points out of 3.0 possible points.
5. 5.ID: 9477000383
, 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?
A. Low in fat
B. High in fiber Correct
C. Low in residue
D. High in carbohydrates
Rationale: When a client’s diverticulitis is asymptomatic, a soft high-
fiber 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 bulk- forming laxatives, if
prescribed, to increase stool mass and softness. Increasing fluid
intake to 2500 to 3000 mL daily (unless contraindicated) is also
important. A low-fat diet may be healthy but is not specific to this
disorder. A high- carbohydrate diet is not helpful for the client with
this condition.
Test-Taking Strategy: Focus on the subject, the “asymptomatic period.”
Recalling the pathophysiology of this disorder and the effects of the
diets identified in the options will assist you in answering correctly.
Review: dietary treatment for 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., Dirksen, S., Heitkemper, M., & Bucher, L.
(2014). Medical-surgical nursing: Assessment and management of clinical
problems (9th ed., p. 995). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
6. 6.ID: 9477011688
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 Correct
C. Green olives
D. Baked potato Correct
E. Fresh cherries Correct
F. Cream cheese
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