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HESI/Saunders Module 7: Basic Care and Comfort Questions with 100% Correct Answers
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HESI/Saunders Module 7: Basic Care andComfort Questions with 100% Correct Answers
A nurse has taught a client with a new colostomy about measures to control stool odor in the
ostomy drainage bag. Which foods listed on the client's shopping list indicate to the nurse that
the client has understood the information? Select all that apply.
a. Eggs
b. Yogurt
c. Parsley
d. Broccoli
e. Cucumbers
f. Cranberry juice - ✔️✔️b. Yogurt
c. Parsley
f. Cranberry juice
Rationale: Deodorizing foods for the client with an ostomy include beet greens, parsley,
buttermilk, cranberry juice, and yogurt. Eggs, broccoli, and cucumbers are gas-forming foods.
A nurse is teaching a client with an ileostomy about foods that could result in the production of
liquid stools. Which food that just arrived on the client's meal tray should the nurse discourage
the client from eating?
a. Bran
b. Pasta
c. Boiled rice
d. Low-fat cheese - ✔️✔️a. Bran
Rationale: Ileostomy output is liquid. The addition or elimination of various foods can help
thicken this liquid drainage. Bran is high in dietary fiber and will therefore increase the output
of liquid stool by hastening its propulsion through the bowel. Foods that help thicken the stool
of the client with an ileostomy include pasta, boiled rice, and low-fat cheese.
,A client with liver cancer who is undergoing chemotherapy tells the nurse that some foods on
the meal tray taste bitter. Which food does the nurse suggest that the client eliminate from the
diet, knowing that it is most likely to taste bitter to the client?
a. Beef
b. Custard
c. Potatoes
d. Cantaloupe - ✔️✔️a. Beef
Rationale: Chemotherapy may distort how certain foods taste to the client. Beef and pork are
often reported by people undergoing chemotherapy to taste bitter or metallic. The nurse can
promote nutrition by helping the client choose alternative sources of protein. The foods set
forth in other options are not likely to cause this problem.
A client with diabetes mellitus who has been taught about dietary management of the disease
wishes to have 8 oz (240 ml) of nonfat yogurt with breakfast. The nurse determines that the
client understands diet management when the client states that which action will be taken
after eating the nonfat yogurt?
a. Not eating ice cream for 2 days
b. Omitting 8 oz (240 ml) of skim milk from that meal
c. Omitting salad dressing and butter at lunchtime
d. Eating only half of an allowed meat product at supper - ✔️✔️b. Omitting 8 oz (240 ml) of skim
milk from that meal
Rationale: Yogurt is a milk product. Therefore if the client is going to eat 8 oz (240 ml) of yogurt
at a meal, the client should eliminate the milk product from the same meal. Ice cream is not
recommended for the diabetic diet because it is high in fat and sugar. Meat is not a milk
product, and it is unnecessary to alter the meat allowance at suppertime. Salad dressing and
butter are fats.
A nurse is caring for a client with cirrhosis. As part of the teaching regarding dietary means of
minimizing the effects of the disorder, the nurse educates the client about foods that are high
in thiamine. The nurse determines that the client has the best understanding of the material if
the client states to increase the intake of which foods? Select all that apply.
a. Milk
,b. Peanuts
c. Chicken
d. Broccoli
e. Asparagus
f. Whole-grain cereals - ✔️✔️b. Peanuts
e. Asparagus
f. Whole-grain cereals
Rationale: Thiamine is present in a variety of foods of plant and animal origin. Pork products are
especially rich in the vitamin, but other good sources are peanuts, asparagus, legumes, and
whole-grain and enriched cereals. Milk is high in vitamins A and D, calcium, and magnesium.
Chicken is high in protein. Broccoli is high in calcium and folic acid.
A nurse is monitoring the nutritional status of a client receiving enteral nutrition. Which
parameter does the nurse use to determine the effectiveness of the tube feedings?
a. Daily weight
b. Serum protein level
c. Calorie count sheets
d. Daily intake and output records - ✔️✔️a. Daily weight
Rationale: The most accurate measurement of the effectiveness of nutritional management of
the client is the daily weight. The client should be weighed at the same time (preferably early
morning) each day, wearing the same clothes, on the same scale. The incorrect options may be
used to assess nutrition and hydration status, but the effectiveness of the diet is measured by
whether the client's body weight is maintained.
A nurse is instructing a client in the first trimester of pregnancy about nutrition. Which
statement by the client indicates the need for further instruction?
a. "I need to eat foods high in calcium."
b. "How I eat can affect my baby's growth."
c. "I need to take vitamins throughout my pregnancy."
, d. "My risk for malnourishment is much higher while I'm pregnant." - ✔️✔️d. "My risk for
malnourishment is much higher while I'm pregnant."
Rationale: Although pregnancy poses some nutritional risk for the mother, the client is not at
risk of becoming malnourished. Calcium intake is critical during the third trimester, but calcium
intake must be increased from the start of pregnancy. Adequate nutrition during pregnancy
significantly and positively influences fetal growth and development. Intake of dietary iron and
vitamins is insufficient for the majority of pregnant women, and the use of iron and vitamin
supplements is routinely encouraged.
A client who has recently been started on enteral feedings complains of abdominal cramping
and diarrhea. The nurse reviews the nutritional content on the label of the can of feeding
solution. Which ingredient is the nurse looking for that may be causing this problem?
a. Maltose
b. Lactose
c. Sucrose
d. Fructose - ✔️✔️b. Lactose
Rationale: Several tube-feeding formulas contain lactose. A client with a history of lactose
intolerance would experience the symptoms identified in the question if one of these formulas
were administered. If the client is found to be lactose intolerant, the health care provider
should prescribe a lactose-free formula. This will resolve the client's symptoms and promote
adequate nutrition for the client.
A nurse provides dietary instructions to a client with iron-deficiency anemia. Which foods does
the nurse recommend to the client? Select all that apply.
a. Lentils
b. Raisins
c. Pineapple
d. Egg whites
e. Kidney beans
f. Refined white bread - ✔️✔️a. Lentils
b. Raisins
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