A nursing student is learning about macronutrients. Which of the following is considered a macronutrient?

• Vitamin C

• Calcium

• Protein

• Iron

A nurse is teaching a group of patients about the importance of dietary fiber. Which of the following statements by a patient indicates a correct understanding of fiber's role?

• Fiber helps to lower cholesterol levels.

• Fiber is a source of protein.

• Fiber is not necessary for a healthy diet.

• Fiber is found primarily in dairy products.

A nurse is performing a nutritional assessment on a patient. Which of the following methods would provide the most accurate assessment of the patient's dietary intake?

• 24-hour dietary recall

• Food frequency questionnaire

• Direct observation

• Dietary diary

A nurse is caring for a patient with diabetes mellitus. Which dietary recommendation is most appropriate for managing this condition?

• A high-sugar diet

• A diet high in carbohydrates

• A balanced diet with controlled carbohydrate intake

• A low-protein diet

Which of the following is an important food safety guideline for nursing students to teach patients?

• Rinse raw meat before cooking.

• Cook eggs until the whites are firm.

• Leave leftovers at room temperature for up to 4 hours.

• Thaw frozen food at room temperature.

A nurse is educating a patient about the importance of hydration. Which of the following is the recommended daily fluid intake for an average adult?

• 2-3 cups

• 6-8 cups

• 10-12 cups

• 14-16 cups

Which vitamin is essential for calcium absorption in the body?

• Vitamin A

• Vitamin C

• Vitamin D

• Vitamin E

A nurse is administering enteral nutrition through a nasogastric tube. Which of the following actions is most important to ensure the patient’s safety?

• Ensure the formula is at room temperature.

• Administer the feeding quickly to prevent discomfort.

• Verify tube placement before feeding.

• Use a large bore tube for easier administration.

Which of the following foods is recommended for managing blood pressure?

• Processed snacks

• Fresh fruits and vegetables

• Cured meats

• Pickled foods

What diet would be ordered for preparation for bowel surgery and lower endoscopy; acute gastrointestinal disorders; initial postoperative diet

• Full liquid

• Clear Liquid

• Mechanical Soft

• Pureed