Nursing Acceleration Challenge Exam I PN Nutrition and Diet Therapy

Question 1

A nurse is caring for a patient with chronic kidney disease (CKD). Which dietary modification is most appropriate for this patient?

Accepted Answer

Low-protein, low-potassium, low-phosphorus diet

Answer

CKD patients require restricted protein to reduce nitrogenous waste, restricted potassium to prevent hyperkalemia, and restricted phosphorus to prevent renal osteodystrophy. Sodium and fluid are also typically restricted.

Question 2

A nurse is preparing to administer a tube feeding via nasogastric (NG) tube. Which action should be performed FIRST?

Accepted Answer

Verify tube placement by checking gastric pH and auscultating the abdomen

Answer

Verifying tube placement is the priority safety step before initiating any tube feeding to prevent aspiration. pH of gastric aspirate should be ≤5.5. This must happen before positioning or starting the feed.

Question 3

Which laboratory value best reflects a patient's long-term nutritional status and protein stores?

Accepted Answer

Serum albumin

Answer

Serum albumin reflects protein stores over approximately 20 days and is used as a marker of chronic nutritional status. Low albumin indicates protein-calorie malnutrition. Prealbumin reflects shorter-term status, but albumin remains the classic long-term marker.

Question 4

A patient with dumping syndrome following gastrectomy should be taught to:

Accepted Answer

Eat small, frequent meals low in simple sugars and lie down after eating

Answer

Dumping syndrome occurs when hyperosmolar food rapidly enters the small intestine. Management includes small frequent meals, avoiding simple sugars (which draw fluid into the gut), limiting fluids during meals, and lying down 30 minutes after eating to slow gastric emptying.

Question 5

A nurse is counseling a patient on a low-sodium diet. Which food choice indicates the patient needs further teaching?

Accepted Answer

Canned vegetable soup

Answer

Canned soups are extremely high in sodium (often 800–1,200 mg per serving) and are a major source of hidden sodium. Fresh, unprocessed foods like chicken, vegetables, and fruit are naturally low in sodium.

Nursing Acceleration Challenge Exam (NACE) I PN-RN Practice Test

Nursing Acceleration Challenge Exam (NACE) I PN-RN Practice Test

Nursing Acceleration Challenge Exam I PN Nutrition and Diet Therapy