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ATI Nutrition Exam
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1. A nurse is caring for a client who expresses a desire to lose weight. Which of the
following actions should the nurse take first?
a. Recommend checking weight once weekly.
b. Obtain a 24-hr dietary recall.
c. Assist with creating an exercise plan.
d. Initiate a plan for diet modification.
2. A nurse is teaching about nutritional requirements for a client who is starting a
vegetarian diet. Which of the following information should the nurse include in the
teaching?
a. Consume high-fat cheese to replace meats when on a vegetarian diet.
b. A vegetarian diet is high in vitamin B12 •
c. Fewer calories are required when on a vegetarian diet.
d. Include two servings per day of nuts when on a vegetarian diet.
3. A nurse is caring for a client who has acute inflammatory bowel disease. Which of
the following nutritional supplements should the nurse anticipate providing to this
client?
a. Hydrolyzed formula
b. Polymeric formula
c. Milk-based supplement formula
d. Modular product supplement formula
4. A nurse is teaching a client who is newly diagnosed with type 1 diabetes mellitus
how to count carbohydrates. Which of the following statements made by the client
indicates an understanding of the teaching?
a. "I am including vegetables as starch items in my carbohydrate count."
b. "I am limiting the number of carbohydrates to four carbohydrate choices or
60 grams per day."
c. "I know the serving size can affect the number of carbohydrates I eat."
d. "I know the carbohydrate count is dependent on the calories in the food
item."
5. A nurse is providing dietary teaching for a client who has osteoporosis. The nurse
should instruct the client that which of the following foods has the highest amount
of calcium?
a. 1 cup avocado
b. 2 tablespoons peanut butter
c. ½ cup roasted sunflower seeds
d. ½ cup roasted almonds
6. A nurse is discussing dietary factors to assist in blood pressure management for a
client who has hypertension. Which of the following client statements indicates an
understanding of the teaching?
a. "I can drink up to three glasses of wine each day."
b. "I should choose whole grain pastas when selecting my foods."
c. "I should decrease my consumption of foods high in potassium."
d. "I can use low-sodium salt substitutes when I cook my food."
7. A nurse is caring for a client who has a new prescription for parenteral nutrition (PN)
containing a mixture of dextrose, amino acids, and lipids. Prior to administration ofATI Nutrition test
the PN, the nurse should report which of the following food allergies to the
provider?
a. Gelatin
b. Peanuts
c. Shellfish
d. Eggs
8. A nurse is teaching a client who has chronic kidney disease about limiting dietary
calcium intake. Which of the following food choices should the nurse include in the
teaching as having the highest amount of calcium?
a. 1 cup low-fat yogurt
b. 1 oz cheddar cheese
c. 1 egg
d. ½ cup spinach
9. A home health nurse is providing dietary teaching to the guardians of a 3-year-old
child. Which of the following statements by the guardians should the nurse identify
as understanding of the teaching?
a. "I will offer my child a cup of peanut butter to dip her celery in."
b. "I can leave her grapes whole, so she can practice getting them with her
fork."
c. "I can give her popcorn as a snack to provide a serving of whole grains."
d. "I will put low-fat milk in her cup for her to drink."
10. A nurse is caring for an adolescent who has type 1 diabetes mellitus. Which of the
following actions should the nurse take to assess for Somogyi phenomenon?
a. Monitor blood glucose levels during the night.
b. Check for urinary ketones at the same time each day for 1 week.
c. Perform an oral glucose tolerance test after administering a dose of insulin.
d. Compare current glycosylated hemoglobin level with the level at time of
diagnosis
11. A nurse is reviewing the introduction of solid foods with the guardian of a 4-monthold infant. Which of the following statements by the guardian indicates an
understanding of the teaching?
a. "My baby should consume 2 tablespoons of solid food at each feeding."
b. "The majority of my baby's calories should come from solid food."
c. "I will give my baby one bottle of fruit juice each day."
d. "I will introduce a new solid food every 5 days."
12. A nurse in a long-term care facility is monitoring a client during mealtime who has
Parkinson's disease. Which of the following findings should the nurse identify as the
priority?
a. The client eats all of their cake and a few bites of bread.
b. The client drools while eating.
c. The client's hand trembles when they holds their spoon.
d. The client chooses to sit alone during the meal.
13. A home health nurse is reviewing the medical record of a client who had an open
reduction internal fixation of the tibia. Which of the following findings should the
nurse identify as a risk factor for impaired wound healing?
a. The client's hemoglobin is 15 g/dl.
b. The client's peripheral pulses are +3 distal to the affected extremity.ATI Nutrition test
c. The client consumes 1,000 kcal daily.
d. The client takes zinc supplements.
14. A nurse is providing teaching to a client who has diabetes mellitus and an HbA1c of
8.7%. Which of the following statements by the client indicates an understanding of
this laboratory value?
a. "I should have gone to my exercise class yesterday."
b. "This shows that my result is finally within a normal range."
c. "This shows that I have not been following my diet."
d. "I should have my blood work done first thing in the morning."
15. A nurse is teaching a client about stress management. Which of the following
statements by the client indicates an understanding of the teaching?
a. "I will take a long walk every evening."
b. "I will keep a daily diet and activity log."
c. "I will avoid eating 1 hour before bedtime."
d. "I will drink a full glass of water with each meal."
16. A nurse is caring for a client who is receiving total parenteral nutrition (TPN) and is
prescribed an oral diet. The client asks the nurse why the TPN is being continued
since he is now eating. Which of the following responses should the nurse make?
a. "Your blood glucose levels need to be within a normal range before the
parenteral nutrition can be stopped."
b. You should consume at least 60 percent of your calories orally before the
parenteral nutrition can be discontinued."
c. "You should have a weight gain of at least 1 kilogram per day before the
therapy is stopped."
d. "Your bowel movements need to be regular before the therapy can be
discontinued."
17. A nurse is caring for a client who is receiving total parenteral nutrition (TPN) through
a peripherally inserted central catheter. The pharmacist informs the nurse that there
will be a delay in delivering the next bag of TPN solution. Which of the following
actions should the nurse take?
a. Slow the rate of the current infusion.
b. Infuse 0.9% sodium chloride when the current infusion ends.
c. Infuse dextrose 10% in water when the current infusion ends.
d. Remove the tubing and flush the access device when the current infusion
ends
18. A nurse is assessing a client who has diabetes mellitus. Which of the following
findings should the nurse identify as a manifestation of hypoglycemia?
a. Diaphoresis
b. Bradycardia
c. Abdominal cramps
d. Acetone breath
19. A nurse is planning dietary teaching for a client who has dumping syndrome
following a gastrectomy. Which of the following interventions should the nurse
include in the client's plan of care?
a. Use simple sugars to sweeten foods.
b. Remain upright for 1 hr following meals.
c. Limit eating to three large meals per day.ATI Nutrition test
d. Select grains with less than 2 g fiber per serving.
20. A nurse is providing dietary teaching to a client who is postoperative following a
gastric bypass procedure. Which of the following instructions should the nurse
include?
a. Eat six small meals per day.
b. Begin each meal with a protein.
c. Finish each meal even if feeling full.
d. Plan to eat each meal over 15 min.
21. A nurse is evaluating a client who is receiving a continuous enteral feeding and has
diarrhea. Which of the following actions should the nurse take to reduce the client's
diarrhea?
a. Flush the client's feeding tube.
b. Administer promethazine to the client.
c. Decrease the rate of the feeding.
d. Check the client's gastric residual.
22. A nurse is assessing a client who has an elevated blood pressure, headache, and is
sweating. The client recently started taking an MAOI. The nurse should question the
client regarding the consumption of which of the following foods?
a. Grapefruit juice
b. Whole milk
c. Whole grain bread
d. Cheddar cheese
23. A nurse is teaching a client who has hypertension about decreasing sodium intake.
Which of the following information should the nurse include in the teaching?
a. Use soy sauce as a marinade for meats.
b. Season foods with herbs and spices.
c. Select processed cheese products when available.
d. Choose a frozen dinner for a quick meal option.
24. A nurse is providing discharge teaching to a postpartum client about breast milk use
and storage. Which of the following statements should the nurse make?
a. "Refrigerate unused breast milk immediately after bottle feeding."
b. “You cannot place thawed breast milk back in the freezer."
c. "You can store expressed breast milk in the freezer for up to 18 months."
d. "Defrost frozen breast milk on the lowest defrost setting in the microwave."
25. A nurse is teaching an adolescent who has a new diagnosis of celiac disease. Which
of the following statements by the client indicates an understanding of the teaching?
a. "I need to decrease the amount of oil I use in cooking."
b. "I need to eat fewer acidic foods, such as tomatoes and oranges."
c. "I need to eliminate rye from my diet."
d. "I need to eliminate milk products from my diet."
26. A nurse is reviewing the laboratory values of a group of clients. Which of the
following clients should the nurse identify as experiencing dehydration?
a. A client who has a potassium level of 4.4 mEq/L
b. A client who has a hematocrit of 45%
c. A client who has a sodium level of 150 mEq/L
d. A client who has a BUN of 18 mg/dlATI Nutrition test
27. A nurse is providing education to an adolescent about making nutrient-dense food
choices. Which of the following statements by the client indicates an understanding
of the teaching?
a. "Pasta with white sauce is a better choice than pasta with red sauce."
b. "Sweetened fruit yogurt is a healthy breakfast choice."
c. "Canned pinto beans are a better choice than refried beans."
d. "Sausage is a healthy choice of protein."
28. A nurse is teaching a prenatal education class about breastfeeding. Which of the
following instructions should the nurse include in the teaching?
a. Offer supplemental formula until the milk supply is established.
b. Offer the newborn 30 ml (1 oz) of glucose water after the first breastfeeding
session.
c. Plan to breastfeed the newborn every 4 hr.
d. Plan 5-min feedings on each breast on the first day after birth.
29. A nurse is assessing a client for dysphagia following a stroke. The nurse should
identify which of the following findings as a manifestation of dysphagia?
a. The client reports abdominal pain after eating.
b. The client has an increase in bowel sounds after eating.
c. The client has an increased interest in eating.
d. The client's voice changes after eating.
30. A community health nurse is planning to teach a class about weight management for
cardiovascular health. Which of the following statements should the nurse plan to
include?
a. "Limit your sodium intake to 1,800 milligrams per day."
b. "Reduce your daily intake of foods that contain protein."
c. "Taking a daily multivitamin will prevent cardiovascular disease."
d. "Plan to lose weight gradually at½ to 1 pound per week."
31. A nurse in an acute care facility is planning care for a client who has chosen to follow
Islamic dietary laws during Ramadan. Which of the following actions should the
nurse plan to take?
a. Place the client on NPO status during nighttime hours.
b. Provide a snack for the client after sunset.
c. Offer the client hot tea with daytime meals.
d. Allow the client to eat privately with their family each day at 1300
32. A nurse is creating a plan of care for a client who has mucositis following head and
neck radiation therapy to treat cancer. Which of the following interventions should
the nurse include in the plan?
a. Encourage three servings of citrus foods daily.
b. Provide lemon-glycerin swabs for oral hygiene after meals.
c. Increase fluid intake to 2 L per day.
d. Heat oral hygiene mouth rinses before use.
33. A nurse is assessing a client who has type 2 diabetes mellitus. The nurse should
recognize which of the following as a manifestation of hypoglycemia?
a. Confusion
b. Polydipsia
c. Vomiting
d. KetonuriaATI Nutrition test
34. A nurse is reviewing the laboratory findings of a client who has acute pancreatitis.
Which of the following is an expected finding?
a. Increased calcium
b. Decreased bilirubin
c. Increased glucose
d. Decreased alkaline phosphatase
35. A nurse is preparing to bottle feed an infant who has a cleft lip. Which of the
following actions should the nurse take to reduce the risk of aspiration?
a. Burp the infant once at the end of the feeding.
b. Use a bottle that has a two-way valve.
c. Place a low-flow rate nipple on the bottle.
d. Squeeze the infant's cheeks together while feeding
36. A nurse is teaching about increasing dietary intake of micronutrients to a client who
has difficulty seeing at night. Which of the following micronutrients should the nurse
include in the teaching?
a. Vitamin A
b. Calcium
c. Vitamin B6
d. Phosphorus
37. A nurse is providing teaching to a client who has dumping syndrome and is
experiencing weight loss. Which of the following instructions should the nurse
include in the teaching?
a. Consume liquids between meals.
b. Increase intake of simple carbohydrates.
c. Decrease foods high in fat content.
d. Eat meals low in protein.
38. A nurse is caring for a client who has undergone a radical head and neck resection to
treat cancer and is receiving radiation therapy. The nurse should monitor for which
of the following potential adverse effects?
a. Bone marrow suppression
b. Radiation enteritis
c. Malabsorption of nutrients
d. Changes in the production of saliva
39. A client is experiencing anorexia related to cancer treatment. Which of the following
interventions should the nurse implement to increase the client's nutritional intake?
a. Recommend cooking aromatic foods to stimulate appetite.
b. Serve hot foods rather than cold foods.
c. Instruct the client to eat three meals per day.
d. Add extra calories and protein to every meal.
40. A nurse is developing an educational program about the glycemic index of foods for
clients who have diabetes mellitus. Which of the following foods should the nurse
identify as having the highest glycemic index?
a. Sweet corn
b. Macaroni
c. Baked potato
d. PeanutsATI Nutrition test
41. A nurse is assessing a client who has fluid volume excess. Which of the following
manifestations should the nurse expect?
a. Weak peripheral pulses
b. Increased hematocrit
c. Crackles in the lungs
d. Weight loss from baseline
42. A nurse is providing information to a client who has a new prescription for
atorvastatin. Which of the following beverages should the nurse include in the
information as contraindicated while taking this medication?
a. Orange juice
b. Coffee
c. Grapefruit juice
d. Milk
43. A nurse in a provider's office is assessing a client who has HIV. The nurse should
identify which of the following findings as an indication to increase the client's
nutritional intake?
a. T-helper (CD4+) cells 700/mm3
b. Presence of herpes simplex virus infection
c. HIV viral load below detectable levels
d. Increased lean body mass
44. A nurse is caring for a client who is dehydrated and is receiving intermittent enteral
feeding. Which of the following actions should the nurse plan to take?
a. Use a low-fat formula for administration.
b. Chill the formula prior to administration.
c. Provide the formula as a continuous infusion.
d. Dilute the formula before administration.
45. A nurse is caring for a client who is receiving continuous enteral tube feedings.
Which of the following actions should the nurse take to prevent aspiration?
a. Monitor gastric residuals every 4 hr.
b. Maintain elevation of the head of the client's bed at 15° .
c. Confirm proper tube placement by radiograph every 24 hr.
d. Flush tubing with 30 ml of water before and after medications
46. A nurse is providing teaching about lowering solid fat intake to an adolescent client
who usually consumes about 2,000 calories per day. Which of the following
instructions should the nurse include?
a. "Choose ground beef that is at least 70% lean."
b. "Restrict your daily meat intake to 5 ounces."
c. "Select cheeses that contain no more than 6 grams of fat per serving."
d. "Choose margarine that contains no more than 4 grams of saturated fat per
tablespoon."
47. A nurse is assessing a client who is suspected of having lactose intolerance. Which of
the following is an expected finding?
a. Flatulence
b. Bloody stools
c. Hyperemesis
d. SteatorrheaATI Nutrition test
48. A nurse is preparing a health promotion seminar for a group of clients about cancer
prevention. Which of the following information should the nurse include?
a. Consume high-calorie foods and beverages at meal time.
b. Eat at least 2.5 cups of fruits and vegetables each day.
c. Plan to perform moderate-intensity exercise for 90 min/week.
d. Limit alcohol consumption to no more than three drinks per day.
49. A nurse in a clinic is reviewing the laboratory findings of a client who recently began
a Dietary Approaches to Stop Hypertension (DASH) diet. Which of the following
laboratory findings indicates the client has reached one of the goals of the DASH
diet?
a. Sodium 150 mEq/L
b. Chloride 106 mEq/L
c. Fasting glucose 130 mg/dl
d. Total cholesterol 190 mg/dl
50. A nurse is caring for a client who is at 8 weeks of gestation and has a BMI of 34. The
client asks about weight goals during her pregnancy. The nurse should advise the
client to do which of the following?
a. Maintain her current BMI.
b. Gain approximately 6.8 kg (15 lb).
c. Lower her BMI to 30.
d. Gain 12.7 to 15.8 kg (28 to 35 lb).
51. A nurse is teaching a client who reports constipation about ways to increase dietary
intake of fiber. Which of the following information should the nurse include?
a. Replace legumes with broiled meats.
b. Consume½ cup of bran daily.
c. Leave the skin on when eating fruit.
d. Decrease fluid intake while increasing fiber
52. A nurse is caring for a client who adheres to a kosher diet. Which of the following
food choices would be appropriate for this client?
a. Vegetable salad with cheese
b. Lean cuts of pork
c. Turkey and cheese on rye bread
d. Shrimp salad and crackers
53. A nurse is providing dietary instructions for a client who has a prescription for
warfarin. Which of the following foods should the nurse recommend the client eat in
moderation while taking this medication?
a. Leafy green vegetables
b. Whole grains
c. Fruits with skin
d. Nuts and seeds
54. A nurse is providing teaching to a client who has dumping syndrome. Which of the
following information should the nurse include?
a. Drink liquids with meals.
b. Apply pectin to foods.
c. Remain active after eating a meal.
d. Replace sugars with honey.ATI Nutrition test
55. A nurse is teaching a client about measures to reduce the risk of osteomalacia.
Which of the following instructions should the nurse include in the teaching?
a. Consume 20 mcg of vitamin D daily.
b. Avoid foods with copious amounts of antioxidants.
c. Increase intake of foods high in purine.
d. Take 150 mg of vitamin E daily.
56. A nurse is providing teaching to a client who is a vegetarian and requires an increase
in zinc intake. Which of the following foods should the nurse include in the teaching
as the best source of zinc?
a. Pineapple
b. Green grapes
c. Cauliflower
d. Pinto beans
57. A nurse is assessing a client's risk for pressure injuries using the Braden scale. The
client eats more than half of most meals but occasionally refuses a meal. Which of
the following information should the nurse document on the nutrition category of
the Braden scale?
a. 1 (Very Poor)
b. 2 (Probably Inadequate)
c. 3 (Adequate)
d. 4 (Excellent)
58. A nurse is teaching a female client about a healthy diet to control hypertension.
Which of the following client statements indicates an understanding of the teaching?
a. “I will drink two glasses of whole milk daily."
b. "I will decrease the potassium in my diet."
c. "I will eat four servings of unsalted nuts per week."
d. "I will limit alcohol consumption to three drinks per day."
59. A nurse is performing a cultural nursing assessment for a client whose religious
practices include fasting 1 day each week. Which of the following questions should
the nurse ask the client? (Select all that apply.)
a. "Are you exempt from fasting during illness?"
b. "Does fasting mean refraining from drinking liquids?"
c. "Does your fasting occur during certain hours of the day?"
d. "Is vegetarianism a form of fasting?"
e. "Does fasting mean eating only a certain type of food?"
60. A nurse is providing information about cardiovascular risk to a client who has
received a lipid panel report. The nurse should include that which of the following
findings is within an expected reference range?
a. Total cholesterol 210 mg/dL
b. HDL 79 mg/dl
c. Triglycerides 175 mg/dL
d. LDL 137 mg/dl
61. A nurse is teaching a client about managing irritable bowel syndrome (IBS). Which of
the following information should the nurse include in the teaching?
a. Increase intake of fresh fruit high in fructose.
b. Limit foods that contain probiotics.
c. Take peppermint oil during exacerbation of manifestations.ATI Nutrition test
d. Substitute white sugar with honey.
62. A nurse is caring for a client who has advanced Parkinson's disease and dysphagia.
Which of the following actions should the nurse take?
a. Turn the television on to distract the client during meals.
b. Give the client fluids to clear the mouth of solid foods during meals.
c. Offer the client a high-calorie diet.
d. Encourage the client to maintain a low-Fowler's position following meals.
63. A nurse is educating a group of clients about vitamin and mineral intake during
pregnancy. Which of the following supplements should the nurse instruct the clients
to avoid taking with iron?
a. Magnesium
b. Vitamin B12
c. Vitamin A
d. Calcium
64. A nurse is providing teaching for a client who has a new prescription for nifedipine.
Which of the following foods should the nurse instruct the client to avoid?
a. Milk
b. Aged cheese
c. Grapefruit juice
d. Bananas
65. A nurse is preparing to administer an influenza vaccine to an adult client who reports
food allergies. Which of the following food allergies could place the client at risk for a
reaction?
a. Peanuts
b. Milk
c. Shellfish
d. Eggs
66. A nurse is planning care for a client who is receiving radiation to the neck and has
developed stomatitis. Which of the following interventions should the nurse include
in the plan?
a. Avoid the use of a straw when drinking liquids.
b. Drink high-carbohydrate nutritional supplements.
c. Relieve mouth pain by consuming frozen foods.
d. Rinse the mouth with hydrogen peroxide after eating
67. A nurse is developing a teaching plan for a client who has dysphagia and is being
discharged home with a prescription for a mechanical soft diet. Which of the
following foods should the nurse include in the plan?
a. 0 Fresh peas
b. Q White rice
c. 0 Orange slices
d. Mashed potatoes
68. A nurse is providing dietary teaching for a client who has COPD. Which of the
following instructions should the nurse include in the teaching?
a. Eat at least three well-proportioned, large meals a day.
b. Drink low-protein, low-calorie nutrition formulas between meals.
c. Avoid adding gravies and sauces to food [Show Less]