Roth 10e NCLEX Chapter 1

MULTIPLE RESPONSE

1. The nurse is counseling a client about the characteristics of good nutrition. One aspect of good
nutrition is recognizing the difference between hunger and appetite. Which of the following
statements would it be appropriate for the nurse to make about hunger? Select all that apply.
a. Hunger and appetite mean the same d. Hunger occurs when there is a
thing decrease in blood glucose that supplies
the body with energy.
b. Hunger is a psychological desire for e. Ignoring hunger is a good strategy for
food. weight management
c. Hunger is the physiological need for f. There is no physiological basis for
food. hunger
2. In an initial assessment of a client, the nurse is looking for physical indicators of good
nutrition in the client. What are the physical characteristics that reflect good nutrition? Select
all that apply.
a. alert expression d. greasy, blemished complexion with
poor color.
b. clear skin e. shiny hair
c. firm flesh f. well developed bone structures

3. The nurse is educating a client about eating a balanced diet. Which of these nutrients should
the nurse say is the primary energy providing nutrient? Select all that apply.
a. calcium d. protein
b. carbohydrate e. vitamin A
c. fat f. vitamin B12

4. The nurse is asked to explain to a client with a secondary nutrient deficiency what that means.
Which of the following statements are correct about secondary nutrient deficiencies? Select all
that apply.
a. A secondary nutrient deficiency cannot d. A secondary nutrient deficiency is
result in malnutrition. caused by inadequate dietary intake.
b. A secondary nutrient deficiency can e. A secondary nutrient deficiency is
occur as a result of a disease condition caused by something other than diet.
that causes malabsorption.
 c. A secondary nutrient deficiency can f. A secondary nutrient deficiency is not
result in malnutrition. a concern because secondary nutrient
deficiencies are deficiencies of non-
essential nutrients.

5. The nurse is educating a client who has a teenage child about why teenagers are at risk of poor
nutritional intake. What issues might the nurse discuss with the client? Select all that apply.
a. Peer pressure will have no effect on d. The teenager may eat an apple after
the child’s food choices. school.
b. Teenagers don’t always eat right, but e. The teenager may favor fast-food
they are not at risk of malnutrition. because their friends like these foods.
c. The teenager may adopt a crash diet as f. The teenager may miss regularly
a result of peer pressure. scheduled meals, become hungry and
satisfy their hunger with foods that
have low nutrient density.

6. The 24-hour recall is used to assess dietary–social history. What information should the nurse
expect to find on the 24-hour recall? Select all that apply.
a. a list of the client’s favorite foods d. only the foods that were eaten at
breakfast, lunch, and dinner.
b. amounts of food eaten in the last 24 e. the number of calories consumed in
hours the last 24-hours
c. methods used to prepare foods eaten in f. types of foods eaten in the last 24
the last 24 hours hours

7. The nurse is explaining to a female patient why her iron status is being checked. Which of the
following statements are correct? Select all that apply.
a. Iron deficiency causes a disease called d. Iron is a necessary component of blood
rickets. and is lost during each menstrual
period.
b. Iron deficiency is common in children e. Men are never iron deficient.
and women.
c. Iron deficiency is the most common f. The need for iron does not change
nutrient deficiency in the United increase with pregnancy.
States.
 8. The nurse is explaining to a client why serum albumin is being assessed as part of the
nutrition assessment. What will the nurse say is the reason for this biochemical test? Select all
that apply
a. Serum albumin level is used to d. Serum albumin level is used to
determine if iron stores are adequate. estimate body muscle mass.
b. Serum albumin level is used to e. Serum albumin level may indicate
determine if there is blockage of the renal failure.
urinary tract.
c. Serum albumin level is used to f. Serum albumin level tells us nothing
determine protein status. about nutritional status
9. During the nutrition assessment the nurse takes a dietary-social history from the client. What
important questions will this history answer? Select all that apply.
a. Does the client have a refrigerator in d. Does the client like regular American
which to store perishable foods? food?
b. Does the client have enough money to e. Does the client have transportation to
buy food? get to the grocery store to buy food?
c. Does the client have the ability to f. Is the client at risk for food-drug
prepare food at home? interactions that can lead to
malnutrition?

10. The nurse is educating a client about the need for adequate protein intake. What reason will
the nurse give the client for the importance of this nutrient? Select all that apply.
a. Protein helps regulate circulation d. Protein is a good source of fiber.
b. Protein helps regulate digestion, and e. Protein is necessary to build and repair
elimination. body tissues.
f. Protein is the body’s primary source
of energy.
c. Protein helps regulate respiration

Roth 10e NCLEX

Chapter 2

MULTIPLE CHOICE
1. The nurse is talking with an adult client about following the Dietary Guidelines for Americans
(2005). The client states that there are young children in the home, so the Dietary Guidelines
for Americans won’t help her plan a healthy diet for the entire family. When the nurse
responds, for whom should the nurse say the Dietary Guidelines for Americans (2005) are
appropriate?
a. the general public over 2 years of age c. the general public over 18 years of age
 b. the general public over 12 years of age d. the general public between the ages of
18 and 64
2. The nurse is teaching the client about the health benefits of consuming at least 3 ounces of
whole grains each day. Which of the following foods would the nurse encourage the client to
consume?
a. enriched pasta c. plain bagel
b. oatmeal d. wheat bread
3. The nurse is educating a black client about how sodium in the diet may affect blood pressure.
Which of the following statements could the nurse make to this client?
a. Consume less than 1 teaspoon of salt c. Consume no more than 2000 mg of
per day. sodium per day.
b. Consume less than 2300 mg of sodium d. There is no need to restrict sodium
per day. intake.
4. The nurse is teaching a client who recently moved to Chicago from Puerto Rico about
planning a balanced diet. What food might the nurse suggest the client consume that is often
missing from Puerto Rican cuisine?
a. corn c. non-starchy vegetables
b. olive oil d. seafood
5. The nurse is completing an initial assessment of a Somali client. For religious reasons, this
client may avoid particular foods. Which food might this client avoid due to religious
doctrine?
a. goat c. pork
b. lamb d. sheep
MULTIPLE RESPONSE
1. A basic premise of the Dietary Guidelines for Americans, 2005 is that we should consume
adequate nutrients within calorie needs. In explaining this to a client, what recommendations
could the nurse communicate? Select all that apply.
a. Consume a variety of nutrient-dense d. People over age 50 should consume
foods and beverages within and among vitamin B12 in its crystalline form.
the basic food groups while choosing
foods that limit the intake of saturated
and trans fats, cholesterol, added
sugars, salt, and alcohol.
b. Meet recommended intakes within e. Women of childbearing age who may
energy needs by adopting a balanced become pregnant and those in the first
eating pattern such as the USDA Food trimester of pregnancy should
Guide or the Dietary Approaches to consume adequate synthetic folic acid
Stop Hypertension (DASH) Eating daily (from fortified food or
Plan. supplements) in addition to food forms
of folate from a varied diet.
c. Older adults, people with dark skin, f. Women of childbearing age who may
and people exposed to insufficient become pregnant should eat foods high
ultraviolet band-radiation (i.e. in heme-iron and consume iron-rich
sunlight) should consume extra plant foods or iron-fortified foods with
vitamin D-fortified foods and an enhancer of iron absorption, such as
supplements. vitamin C rich foods.
 2. A client tells the nurse that there is no reason to engage in regular physical activity as long as
one has a BMI is in the normal range. There are benefits to physical activity not related to
body weight that the nurse could discuss with this client. Which of the following statements
would be appropriate for the nurse to share with the client? Select all that apply.
a. Engaging in regular exercise builds d. Exercise helps control blood pressure.
endurance.
b. Engaging in regular exercise increases e. Exercise promotes psychological well-
physical fitness. being and self- esteem.
c. Engaging in regular exercise will f. Exercise reduces feelings of
guarantee that the client will never depression and anxiety.
have a heart attack.
3. A client who is at risk of developing coronary artery disease makes comments indicating a
lack of understanding of which fats are unhealthy and why they should be limited in the diet.
Which of the following dietary teaching statements would the nurse make to this client? Select
all that apply.
a. Do not consume nuts because they are d. Keep total fat intake between 20 and
high in fat. 35% of calories.

b. High intake of saturated fats, trans fats, e. Select lean, low-fat and fat free meats,
and cholesterol increases the risk of poultry, and milk.
coronary heart disease.

c. Intake of all fats should be kept as f. The diet must contain some fat
close to zero as possible. because dietary fats serve as carriers
for the absorption of fat-soluble
vitamins A, D, E, and K and
carotenoids.

4. The visiting nurse is assessing a homebound client who complains of frequent diarrheal illness
that may be food related. The visiting nurse tells the client that it is estimated that every year
about 76 million people in the United States become ill from pathogens in food. Which of the
following recommendations would the nurse make regarding prevention of foodborne
illnesses? Select all that apply.
a. Clean hands before preparing food. d. Defrost foods on the kitchen counter.
b. Cook foods to a safe temperature to e. Do not eat partially cooked eggs.
kill microorganisms.
c. Consume organic raw milk. f. Separate raw foods from ready-to eat
foods while shopping.
5. A client at risk for heart disease asks the nurse for some small changes that can be made in the
diet to begin adopting an Italian-Mediterranean style diet. Select all that apply.
a. begin using olive oil as the primary fat d. eliminate pasta from the diet
in the diet
b. eat small portions e. have fruit for dessert
c. eliminate cheese from the diet f. have the main meal of the day at lunch

Roth 10e NCLEX

Chapter 4

MULTIPLE CHOICE
1. The nurse is setting up intravenous dextrose for a client. The family asks what dextrose is.
Which of the following statements would be appropriate for the nurse to make in response?
a. Dextrose is a type of sugar that is also c. Dextrose is a type of sugar that is also
called glucose. called galactose
b. Dextrose is a type of sugar that is also d. Dextrose is the same as the sugar
called levulose found in milk.
2. While the nurse is teaching a client to read a food label, the client asks why some ingredient
labels use the term “enriched” and some use the term “fortified.” Which of the following
responses is appropriate?
a. “Enriched” and “fortified” mean the c. “Fortified” means that some nutrients
same thing. that were lost in processing of the
grain have been added back.
b. “Enriched” means that some nutrients d. “Fortified” means that additional
that were lost in processing of the sugars were added during processing
grain have been added back. of the grain.
3. The nurse is teaching a client whose diet should include more complex carbohydrates and
fewer simple sugars. Which of these foods could the nurse say is a good source of complex
carbohydrates?
a. honey c. soft drinks
b. whole wheat bread d. table sugar
4. A client asks the nurse how much fiber an adult should consume each day. Which of the
following responses would the nurse say is the amount of fiber needed each day for an adult?
a. 11 grams/day c. 20-35 grams/day
b. 15-20 grams/day d. there is no recommended amount per
day
5. The client tells the nurse that consuming 2% milk results in bloating, abdominal cramps, and
diarrhea. The nurse tells the client that these effects may be due to which of the following?
a. inability of the body to digest lactose c. too much carbohydrate in the milk
b. inability of the body to breakdown d. not enough fat in the milk
milk fat
6. A client is suffering from constipation. The nurse asks about the client’s diet and learns the
diet is low in fiber containing foods. Which of the following foods could the nurse say are
very good sources of fiber?
a. orange juice c. milk
b. enriched white bread d. whole grain cereals
MULTIPLE RESPONSE
1. During the initial assessment the nurse learns that the client does not consume carbohydrate
containing foods. The nurse knows that these foods are essential to a balanced diet. Which of
the following statements could the nurse make about the functions of carbohydrates? Select all
that apply.
a. Adequate carbohydrate in the diet is d. Carbohydrates provide the primary
necessary to ensure an adequate supply source of energy in the human diet.
of protein for building and repairing
 body tissues.
b. Adequate consumption of e. Carbohydrates should be limited to 25
carbohydrate ensures production of grams/day.
ketones in the body.
c. Carbohydrates are needed for normal f. The body is not able to store
fat metabolism. carbohydrate.
2. Cereal grains and their products are dietary staples in nearly every part of the world. The
school nurse is preparing a handout for the students that lists some cereal grains and products
made with cereal grains. Which of the following would the nurse include on the handout?
Select all that apply.
a. breakfast cereals d. oats
b. rice e. soy flour
c. rye f. wheat
3. The nurse is teaching a client who has diabetes about foods that contain starch. The client asks
“what is starch?” Which of the following statements could the nurse make about starch?
a. Starch is a polysaccharide. d. Starch is found abundantly in both
plant and animal foods.
b. Starch is a simple sugar. e. Starch is the storage form of glucose in
plants.
c. Starch contains 7 calories/gram. f. Vegetables contain less starch than
grains.

Roth 10e NCLEX Chapter 5

MULTIPLE CHOICE
1. The client has been told to consume more omega-3 fatty acids. What food could the nurse say
is a good source of omega-3 fatty acids?
a. avocado c. oatmeal
b. fatty fish d. whole wheat bread

2. The client has been told to replace saturated fats in the diet with monounsaturated fats and
wants to know why. What statement could the nurse make to the client about monounsaturated
fats?
a. Monounsaturated fats lower the c. Monounsaturated fats raise the amount
amount of high-density lipoprotein in of high-density lipoprotein in the blood
the blood when they replace saturated when they replace saturated fats in the
fats in the diet. diet.
b. Monounsaturated fats lower the d. Monounsaturated fats raise the amount
amount of low-density lipoprotein in of low-density lipoprotein in the blood
the blood when they replace saturated when they replace saturated fats in the
fats in the diet. diet.

3. The client brings the results of recent cholesterol screening with him to see the nurse. The
client is confused about what the results mean and asks what the total cholesterol number
should be. Which of the following statements could the nurse make about interpreting the
results of the cholesterol screening test?
a. Total blood cholesterol should not c. Total cholesterol should not exceed
 exceed 150 mg/dl 150 mg/ml
b. Total cholesterol should not exceed d. Total cholesterol should not exceed
200 mg/dl 200 mg/ml
4. A client tells the nurse that he read that low levels of high-density lipoprotein are a risk factor
for heart disease. The client wants to know what is considered low. What should the nurse tell
the client?
a. The level at which low high-density c. The level at which low high-density
lipoprotein becomes a major risk factor lipoprotein becomes a major risk factor
for heart disease has been set at 20 for heart disease has been set at 40
mg/dl. mg/dl.
b. The level at which low high-density d. The level at which low high-density
lipoprotein becomes a major risk factor lipoprotein becomes a major risk factor
for heart disease has been set at 30 for heart disease has been set at 60
mg/dl. mg/dl.
5. The nurse is teaching a client about planning a balanced diet. What percent of calories from
fat of the total daily calorie requirement will the nurse say is needed to prevent deficiency
symptoms?
a. 10% c. 20%
b. 15% d. 30%
MULTIPLE RESPONSE
1. The nurse is educating the client about limiting consumption of fat in the diet. The client
states that is impossible to limit his/her fat intake further because the client is already
trimming all visible fats from the foods he/she consumes. What statements could the nurse
make about fats in food? Select all that apply.
a. Avoid pastries because they are usually d. Invisible fats are found in meats,
high in fat. cream, whole milk, cheese, egg yolk,
and nuts.
b. Plant foods do not contain fats. e. It is often invisible fats that make it
difficult to regulate fat intake.

c. Foods contain both fats that are visible f. The client is correct, no further
and fats that are invisible. limitation of fats is necessary.

2. The nurse is teaching a group of clients who recently had cardiac bypass graft surgery about
the dietary guidelines they should follow after they are discharged. A client asks “what are
trans-fats and why must they be limited in the diet?” Which of the following statements can
the nurse make about trans-fats? Select all that apply.
a. Baked goods and foods eaten in d. Trans-fatty acids are a direct cause of
restaurants are major sources of trans- cancer.
fatty acids .
b. If “hydrogenated vegetable oil” is e. Trans-fatty acids increase triglyceride
listed in a product’s ingredient list, it is levels in the blood.
likely to contain a significant amount
of trans-fatty acids.
c. Trans-fatty acids are produced during f. Trans-fatty acids raise low-density
food manufacturing of semisolid lipoproteins in the blood.
products, such as margarine.
 3. The nurse is teaching a client about lifestyle approaches to reduce serum cholesterol. Which
of the following statements could the nurse make about diet and cholesterol? Select all that
apply.
a. Decrease intake of soluble fiber. d. Reduce intake of monounsaturated
fats.
b. Exercise helps reduce total serum e. Reduce intake of saturated fats.
cholesterol.
c. Increase intake of cholesterol. f. Weight loss has no effect on serum
cholesterol levels.
4. The nurse is teaching a class about reducing risk factors for heart disease. When talking about
high-density lipoprotein, the nurse mentions some of the lifestyle habits the clients can adopt
to increase the level of high-density lipoproteins in their blood. Select all that apply.
a. being slightly overweight d. not smoking
b. exercising e. maintaining a desirable weight
c. being sedentary f. smoking less than a pack a day
5. The client asks the nurse if there are any fat substitutes that can be used for baking. Which of
the following are fat substitutes that the nurse will say can be used for baking? Select all that
apply.
a. Aspartame d. Oatrim
b. Lecithin e. Simplesse
c. Olestra f. Splenda

Roth 10e NCLEX

Chapter 6

MULTIPLE CHOICE
1. The nurse is teaching a group of clients in a cardiac rehabilitation class about food sources of
proteins. In what foods will the nurse say protein is found?
a. in foods derived from both plant and c. only in foods derived from plants
animal foods
b. only in foods derived from animals d. only in fortified foods
2. The school nurse is making a presentation to parents of teenage students. One parent is
concerned that their child is not getting adequate high quality dietary protein because the child
has stopped eating meat. The nurse tells the parent that certain diets that do not contain meat
can still provide adequate protein. Which of the following statements could the nurse make
about vegetarian diets and protein?
a. all vegetarian diets deliver adequate c. lacto-ovo vegetarian diets deliver
high quality dietary protein adequate high quality dietary protein
b. fruitarian diets deliver adequate high d. vegan diets deliver adequate high
quality dietary protein quality dietary protein
3. The nurse orders a protein supplement for an elderly client who is recovering from major
surgery. Which of the following reasons could the nurse give the client to explain why the
supplement is needed?
a. The additional protein is needed to c. The protein supplement will keep the
help heal the surgical incision. client from gaining weight while
hospitalized.
 b. The protein will stimulate the client’s d. The protein supplement is a snack to
appetite. satisfy the client so dinner can be
delivered later.
4. The nurse cautions a client not to overuse products that neutralize stomach acids. Which of the
following statements could the nurse make to support this advice?
a. Hydrochloric acid is needed in the c. It just isn’t a good idea to use acid
small intestine for proteins to be neutralizers.
absorbed
b. Hydrochloric acid is needed to prepare d. The pancreatic enzymes need
the stomach to breakdown proteins. hydrochloric acid to breakdown
proteins.
MULTIPLE RESPONSE
1. The client asks the nurse “What are the best food sources for high-quality protein”. Which of
the following foods could the nurse say contain high quality proteins? Select all that apply.
a. cheese d. fish
b. corn e. milk
c. eggs f. peanuts
2. The nurse is teaching a client who follows a vegetarian diet how to combine plant based foods
to provide all of the essential amino acids. Which of the following food combinations could
the nurse say would be complementary proteins? Select all that apply.
a. cereal and milk d. white bread and peanut butter
b. corn and brown rice e. white rice and pinto beans
c. macaroni and cheese f. whole grain bread and cheddar cheese
3. Which of the following teaching statements could the nurse make to a healthy adult client who
is consuming 2 grams of protein per kilogram of body weight per day. Select all that apply.
a. Excess protein intake may put more d. Protein calories should represent no
demand on the kidneys than they are more than 15-20% of daily calorie
prepared to handle. intake.
b. Excess protein intake may put more e. The recommended protein intake for
demand on the liver than it is prepared healthy adults is 0.8 grams per
to handle. kilograms of body weight.
c. It is difficult to get that much protein f. You will need to consume at least 3
in each day, so drink some protein grams of protein per kilogram of body
shakes to get to your goal. weight to remain healthy
4. The nurse is concerned about the welfare of an infant who appears to be malnourished. The
nurse evaluates the child’sappearance and concludes that the child may be suffering from
marasmus. Which of the following observations/symptoms would support the nurse’s
conclusion? Select all that apply.
a. dull, dry hair d. irritability
b. Edema e. painful skin lesions
c. extreme wasting f. wrinkled skin
5. An elderly client tells the visiting nurse that protein foods are not part of the client’s diet
because meat prices are too high to be affordable. What non-meat foods could the nurse
recommend the client consume to boost protein intake? Select all that apply.
a. beans with rice d. Eggs
b. Cheese e. oatmeal with milk
 c. corn tortillas with beans f. peanut butter on bread
6. A parent of three children whose ages are 3, 10, and 16 asks the nurse if all three children
should be fed the same amount of protein each day. What could the nurse say determines how
much protein a person needs each day? Select all that apply.
a. Age d. physical condition
b. emotional condition e. physical size
c. Ethnicity f. Sex

Roth 10 e
Chapter 7

MULTIPLE CHOICE
1. A pregnant client tells the nurse that she is taking megadoses of vitamin A in the hopes that it
will keep her complexion clear throughout the pregnancy. What could the nurse say about the
client’s use of this vitamin supplement?
a. Consuming megadoses of vitamin A c. Taking megadoses of vitamin A are a
may cause permanent night blindness. good idea during pregnancy because
vitamin A supports a healthy immune
system.

b. Consuming megadoses of vitamin A d. Taking megadoses of vitamin A will

may result in birth defects. neither help nor hurt her or the fetus
during the pregnancy.
2. During an initial nutrition assessment of a client, the client asks about food sources for
vitamin D other than fortified milk. The client likes warm, rather than cold milk and is
concerned that warming the milk destroys the vitamin D. Which of the following statements
could the nurse make about vitamin D and warmed milk?
a. About 50% of vitamin D is destroyed c. The only way to get adequate vitamin
by warming the milk, so drink twice as D is to drink fortified milk.
much.
b. Egg yolk contains vitamin D, but since d. Vitamin D is not harmed by cooking.
it is destroyed by cooking, the egg
yolk must be undercooked.
3. A client presents with these symptoms: legs that feel heavy, burning feet, muscle
degeneration, headaches, depression, anorexia, constipation, tachycardia, edema, heart failure,
and irritability. The nurse recognizes that these symptoms could reflect a deficiency of what
B-complex vitamin?
a. niacin c. riboflavin
b. pantothenic acid d. thiamine
4. The nurse notes while assessing a client that the client is taking a vitamin prescribed by a
physician for cholesterol lowering. What vitamin has been prescribed?
a. niacin c. vitamin D
b. pantothenic acid d. vitamin C
 5. While completing the initial assessment of a client, the nurse notes that the client does not like
to consume fruits and vegetables. Physical findings show that the client has gingivitis, bruised
skin, pinpoint hemorrhages of the skin, sore joints and muscles, and involuntary weight loss.
What nutrient deficiency should the nurse suspect?
a. vitamin A c. Pantothenic Acid
b. vitamin C d. vitamin B12
6. A family member of an elderly client contacts the nurse and asks why the client is receiving
B12 injections. Which of the following answers could the nurse give?
a. The injections of B12 are given to c. The injections of B12 are given to
prevent blindness. prevent pellagra
b. The injections of B12 are given to d. The injections of B12 are given to
prevent beriberi prevent pernicious anemia
MULTIPLE RESPONSE
1. A client asks the nurse how one can be sure they are consuming foods that will provide
adequate vitamin A. Which of the following messages would be appropriate for the nurse to
convey? Select all that apply.
a. Consume at least 5 servings a day of d. Provitamin A carotenoids are found
darkly pigmented fruits and only in orange vegetables.
vegetables.
b. Consume liver, butter, cream, whole e. Spinach and broccoli are goods
milk, and whole milk cheeses without sources of provitamin A carotenoids.
restriction.
c. Eat nuts everyday. f. You must take a vitamin A supplement
to ensure adequate intake of this
vitamin.
2. In reviewing a client’s medical record, the nurse notes the client is unable to produce intrinsic
factor. The nurse is concerned that this problem could result in the client developing an
anemia related to deficiency of what vitamin(s)?
a. vitamin B1 d. vitamin B12
b. vitamin B2 e. vitamin A
c. vitamin B6 f. vitamin C
3. A female client tells the nurse that she is trying to get pregnant and asks if there are any
nutrients she should be particularly considered about during the time she is trying to conceive.
The nurse tells her that women of childbearing age should consume at least 400 micrograms
of folic acid each day. Why will the nurse say this is important?
a. Adequate intake of folic acid will help c. Consuming 400 micrograms of folic
the client to conceive acid each day will guarantee a healthy
baby.
b. Consuming at least 400 micrograms of d. Research shows that consuming 400
folic acid each day helps prevent major micrograms of folic acid each day
birth defects. helps prevent morning sickness in the
first days of pregnancy.

4. The nurse tells a healthy client that the American Medical Association (AMA) recommends
that everyone take one multiple vitamin a day. The client asks why. Which of the following
statements could the nurse make about this recommendation? Select all that apply.
a. Almost everyone can take a daily d. Multivitamins will help the client build
 multivitamin without fear of toxicity. bigger muscles.

b. Food no longer contains the right e. Taking a multivitamin everyday will

nutrients in adequate quantities. ensure will cure the common cold.

c. Many people do not get adequate f. Taking a multivitamin will give the
nutrients from their diet because they client more energy.
do not follow a healthy eating plan,
relying on fast food and processed
foods.

Roth 10e NCLEX

Chapter 8

MULTIPLE CHOICE
1. The client asks the public health nurse how to preserve the minerals in cooked vegetables.
Which of the following responses would be appropriate for the nurse to use?
a. Boil all vegetables for at least 10 c. Steam vegetables to minimize loss of
minutes. minerals in the cooking water.
b. Minerals are not lost in cooking, so d. Vegetables to not contain minerals, so
any cooking method is fine. do not be concerned about how to cook
them.

2. In reviewing the client’s chart, the nurse notes that the client was recently found to have
hypokalemia. The nurse evaluates the client’s food intake to see if the client is eating fruits
and vegetables to provide the mineral lacking in those with hypokalemia. What mineral is the
nutrient of concern?
a. calcium c. Phosphorus
b. chloride d. Potassium
3. The nurse is discussing with a client ways in which the client can reduce dietary intake of
sodium. Which of the following is the primary source of dietary sodium?
a. cheese c. soft drinks
b. “softened” water d. table salt
4. The nurse is concerned about a child who has been ill with severe vomiting and diarrhea. The
nurse knows that this illness may cause a deficiency in what mineral?
a. cobalamin c. potassium
b. molybdenum d. sodium
5. The nurse is explaining to a client who consumes a vegan diet that she is not getting any heme
iron because animal proteins are not present in the vegan diet. She counsels the client to eat
iron rich foods that contain nonheme iron and to be sure to consume foods that contain a
vitamin that will enhance absorption of the nonheme iron. What vitamin is the nurse
discussing?
a. vitamin A c. vitamin D
b. vitamin C d. vitamin E
 6. The pregnant client tells the nurse that she has completely eliminated salt from her diet in an
attempt to reduce the edema in her ankles. The client states that she eats no processed foods or
seafood, and adds no salt to her food. The nurse tells the client that table salt and seafood are
the primary source of iodine in the diet and if the client consumes insufficient iodine, her child
could suffer from what disorder?
a. anemia c. hypogonadism
b. cretinism d. low blood pressure
MULTIPLE RESPONSE
1. The nurse tells a client that eating a balanced diet will supply the minerals that help maintain
the body’s electrolyte balance. Which of the following minerals will the nurse say are
electrolytes? Select all that apply.
a. chloride d. manganese
b. chromium e. potassium
c. iron f. sodium
2. During assessment of a client, the nurse learns that the client is taking megadoses of many
minerals. What general symptoms of mineral toxicity might the nurse expect to find? Select
all that apply.

a. changes in the blood d. changes in hormones

b. changes in the blood vessels e. changes in muscles
c. changes in bones f. hair loss
3. The nurse is reviewing a 3 year old child’s dietary intake with the parents. The nurse notices
that the child drinks soft drinks and juice, but no milk. The nurse knows that milk is a good
source of calcium, a very important nutrient. In stressing to the parents the importance of
consuming adequate calcium the nurse lists the functions of calcium in the body. Which of the
following dietary teaching statements would the nurse make? Select all that apply.
a. Calcium is needed for blood clotting. d. Calcium is needed for proper heart
function.
b. Calcium is needed for normal muscle e. Calcium is needed for strong bones.
action.
c. Calcium is needed for normal nerve f. Calcium is needed for strong teeth.
transmission.
4. The nurse tells a client that both calcium and phosphorus are necessary for development of
strong bones and teeth. The nurse discusses good sources of calcium, but not phosphorus. This
leads the client to ask about food sources of phosphorus. Which of the following statements
could the nurse make about phosphorus? Select all that apply.

a. Beans, while they do provide protein, d. Nuts contain substantial amounts of

do not provide phosphorus. phosphorus.
b. Berries are significant source of e. Protein rich foods such as milk,
phosphorus. cheese, meats, poultry and fish are the
best food sources of phosphorus.
c. Deficiency of phosphorus is rare f. Soft drinks contain significant amounts
because it is found in many foods. of phosphorus.

Roth 10e NCLEX

Chapter 9

MULTIPLE CHOICE
1. A client comes to the clinic experiencing thirst, dizziness, nausea, headache, and profuse
sweating after running a 10K race on a day when the outside temperature was 98 degrees F.
What stage of heat illness should the nurse suspect?
a. heat cramp c. heat fatigue
b. heat exhaustion d. heat stroke
2. An otherwise healthy client with a diagnosis of schizophrenia presents to the clinic with
significant edema. The nurse knows that there are several conditions that can cause excessive
accumulation of fluid in the body. What should the nurse conclude is the most likely cause of
edema in this patient?
a. congestive heart failure c. hypoproteinemia
b. excessive drinking d. renal failure
3. A client’s lab results indicate that the client is acidotic. The nurse knows of several conditions
that can cause acidosis. Which of the following will the nurse suspect is the cause of the
client’s acidosis?
a. a loss of hydrochloric acid c. severe vomiting

b. renal failure d. too many antacid tablets

4. A healthy client expresses concern about maintaining proper electrolyte balance in the body.
The nurse learns that this concern is rooted in the client’s experience with her elderly parents
who frequently suffer from electrolyte imbalances. Which of the following statements about
electrolyte balance could the nurse make to the client?
a. Electrolyte balance is not critical to c. Healthy people who are eating a
health. balanced diet need not be concerned
about electrolyte balance.
b. Electrolyte imbalances cannot be d. Try not to eat fresh fruit each day.
avoided because the body doesn’t have
adequate mechanisms to regulate
electrolyte balance.
5. The nurse is teaching a health class at a local school. A student asks how long a person can
live without water. Which of the following answers would the nurse give?
a. 1-7 days c. 15-20 days
b. 10-14 days d. 30-45 days
6. The nurse is teaching a client about the need for adequate fluid intake and is explaining that
there are both sensible and insensible losses of fluids from the body. Which of the following
will the nurse say are sources of sensible fluid loss?
a. Feces c. respiration
b. perspiration d. urine
MULTIPLE RESPONSE
1. An otherwise healthy but dehydrated client requires rehydration. What factors that lead to
fluid imbalances, other than illness, could the nurse discuss with this client? Select all that
apply.
 a. excessive caffeine intake d. exposure to sun or high temperatures
b. excessive use of alcohol e. fad diets
c. exercise without fluid replacement f. fasting
2. The nurse is counseling a client who was recently treated for dehydration. The nurse is
teaching the client the signs of dehydration so the client can take in fluids and avoid
dehydration in the future. What will the nurse say are the signs and symptoms of dehydration?
Select all that apply.
a. dry skin d. low body temperature
b. high blood pressure e. mental disorientation
c. low blood pressure f. Thirst
3. The nurse is counseling parents about the need to keep their infant well hydrated. What
information could the nurse share with client so the client would understand the importance of
keeping the infant well hydrated? Select all that apply.
a. A loss of 10 % of body water can d. Infants are at high risk of dehydration
cause serious problems. when fever, vomiting, and diarrhea
occur.
b. A loss of 10% of body water will occur e. There are no risks associated with fluid
on most warm days and should be loss until 40% of body water has been
expected. lost.
c. A loss of 20% of body water can cause f. Thirst is not a reliable indicator of
circulatory problems and death. when the body needs water.

4. To emphasize the need for adequate fluid intake, the nurse is teaching a client about the
functions of water in the body. Which of the following could the nurse say are functions of
water in the body. Select all that apply.

a. acts as lubricant and cushion around d. participates in many chemical

joints reactions in the body
b. assists in regulation of body e. provides transport for nutrients
temperature
c. helps hair grow f. serves as a solvent for minerals,
vitamins, amino acids, glucose