ATI Nutrition Practice Exam B

11/8/2018 ATI Nutrition Practice Exam B - Google Forms
ATI Nutrition Practice Exam B
QUESTIONS RESPONSES 120

Total points
ATI Nutrition Practice Exam B
Form description
1. A nurse is teaching a client who has chronic kidney disease about *

limiting her calcium intake . which of the following food choices should
the nurse inform the client contains the highest amount of calcium and
should be limited in her diet?cup of low fat yogurt
a. Dextrose 10% in water
b. 0.45% sodium chloride
c. Dextrose 5% in lactated Ringer's
d. 0.9% sodium chloride
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. Fewer calories are required when on a vegetarian diet.
A vegetarian diet is high in vitamin B12.
https://docs.google.com/forms/d/1-Tysd41XMIQQ4lvS8thPOg93M2Fd2RnphkozESR_ja8/edit 1/21
Include two servings per day of nuts when on a vegetarian diet.
3. A nurse is providing teaching about lowering solid fat intake to an *

adolescent who is overweight. Which of the following instructions
should the nurse include?
a. "Select cheeses that contain no more than 6 grams of fat per serving."
b. "Limit eff yolks to a total of ve per week."
c. "Choose margarine that contains no more than 4 grams of saturated fat per tablespoon."
d. "Restrict your daily meat intake to 5 ounces."
4. A nurse is providing dietary teaching to a client who has celiac *
disease. Which of the following statements by the client indicates an

understanding of the teaching?
a. "I will eat my sandwiches on whole wheat bread."
b. "I can have tapioca pudding for dessert."
c. "I will choose canned soups that do not contain meat products."
d. "I can return to my normal diet after I follow this diet for 1 month."
5. A nurse is preforming a comprehensive nutritional assessment for a *

client. after reviewing the clients lab results which of the following
ndings should the nurse report to the provider?
a. Thyroxine (T4) 9.2 mcg/dL
b. WBC count 6,000/mm^3
c. Prealbumin 8 mg/dL
d. Sodium 139 mEqL
6. A nurse is providing discharge teaching to a client who has *
Parkinson Disease and a prescription for Levodopa/Carbidopa. Which

of the following foods should the nurse instruct the client to consume
with the medication ?
a. 1 oz cheddar cheese
b. 6 peanut butter crackers
c. 1 slice wheat toast
d. 6 oz Greek yogurt
7. A nurse is assessing a clients risk for pressure ulcers 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. 3 (Adequate)
b. 2 (Probably Inadequate)
c. 1 (Very Poor)
d. 4 (Excellent)
8. A nurse is providing teaching about cancer prevention to a group of *
clients. Which of the following client statements indicates and

understanding of the teaching?
a. "I should eat more re ned wheat and oat products."
b. "I should limit my alcohol intake to a maximum of three drinks daily."
c. "I will eat processed meats to achieve my required protein intake."
d. I will eat ve servings of fruits and vegetables each day."
9. A nurse is caring for a client who has cirrhosis and ascites. which of *
the following dietary instructions should the nurse provide for this
a. "Increase your daily uid intake to 3 liters per day."
b. "Decrease your sodium intake to 1 to 2 grams per day."
c. "Consume 0.5 grams per kilogram of protein per day."
d. "Eliminate foods that contain vitamin K."
10. A diabetes mellitus. The nurse should recognize which of the *
following as a manifestation of hypoglycemia?
a. Vomiting
b. Polydipsia
c. Ketonuria
d. Confusion
11. A nurse is in the ER reviewing the lab report for an older adult client *
who is confused and reports nausea and abdominal cramping. Nurse
should suspect the clients lab results to indicate a dietary de ciency of
which of the following minerals?
a. Potassium
b. Chloride
c. Phosphorus
d. Sodium
12. A nurse is teaching about increasing dietary intake of *
micronutrients to a client who has di culty seeing at night. Which

micronutrients should nurse include in teaching?
a. Calcium
b. Vitamin A
c. Vitamin B6
d. Phosphorus
13. A nurse is providing nutritional teaching to parents of 2 yr old. *
Which snack should she recommend?
a. 1/2 cup of a peanut butter sandwich
b. 1 cup yogurt
c. 1/2 of a hot dog
d. 1 cup fruit gel bites
14. A nurse is caring for a client who is prescribed Captopril. which *
food can cause a potential medication interaction?
a. Carrots
b. Watermelon
c. Cantaloupe
d. Lettuce
15. A nurse is teaching an adolescent who has a new diagnosis of *

celiac disease. what indicates that they understand teaching?
a. "I need to eliminate milk products from my diet."
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 decrease the amount of oil I use in cooking."
16. A nurse is providing diet instructions to a client who has a *
prescription for Warfarin. Which of he following foods should the nurse

recommend the client eat in moderation while taking this medication?
a. Green leafy vegetables
b. Nuts and seeds
c. Fruits with skin
d. Whole grains
17. A nurse is creating a plan of care for a client who has anorexia *
nervosa. Which intervention should she include?
a. Allow the clients to schedule mealtimes.
b. Weigh the client once weekly at the same time of the day.
c. Assign privileges based on direct weight gain.
d. Stay with the client for 30 min after meals.
18. A nurse is creating a plan of care for a client who has mucositis *
following head and neck radiation therapy for cancer. Which

intervention should she include?
a. Increase uid intake to 2 L per day.
b. Heat oral hygiene mouth rinses before use.
c. Encourage three servings of citrus foods daily.
d. Provide lemon-glycerin swabs for oral hygiene after meals.
19. 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 a day."
b. "I should decrease my consumption of foods high in potassium."
c. "I can eat dairy products because they do not have much sodium."
d. "I should choose whole grain pastas when selecting my foods."
20. 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
a. Raisins
b. Mashed potatoes
c. Apple slices
d. Skim milk
21. A nurse is teaching an older adult client about measures to reduce *

the risk of osteomalacia. Which of the following instructions should the
nurse include in the teaching?
a. Increase intake of foods high in purines.
b. Consume 20 mcg of vitamin D daily.
c. Take 150 mg of vitamin E daily.
d. Avoid foods rich in antioxidants.
22. A nurse is caring for a client who has a new prescription for *
parenteral nutrition containing a mixture of dextrose amino acids and
lipids. Prior to administration of the PN the nurse should report which
of the following food allergies to the provider?
a. Peanuts
b. Eggs
c. Shell sh
d. Gelatin
23. A nurse is caring for a client who develops diarrhea while receiving *
a continuous eternal tube feeding who of the following actions should
the nurse take?
a. Provide a low-protein formula.
b. Warm the formula to room temperature.
c. Switch to intermittent feedings.
d. Elevate the head of the bed to 30 degrees.
24. A nurse in a clinic is reviewing the lab ndings of a client who began *
a DASH diet following a recent diagnosis of hypertension . which lab
dissing indicates the client has reached one of the goals of the DASH
a. Chloride 106 mEq/L
b. Total cholesterol 190 mg/dL
c. Fasting glucose 130 mg/dL
d. Sodium 150 mEq/L
25. A nurse is teaching a client who has chronic kidney disease about *
limiting her calcium intake . which of the following food choices should
the nurse inform the client contains the highest amount of calcium and
should be limited in her diet?cup of low fat yogurt
a. 1 oz cheddar cheese
b. 1 egg
c. 1 cup low-fat yogurt
d. 1/2 cup spinach
26. A nurse is teaching a client about maximizing absorption when *
taking calcium supplements. Which of the following instructions should

the nurse include in the teaching?
a. "Take a 1,000-milligram supplement in the morning with food."
b. Take the supplement with a sublingual vitamin B12 tablet."
c. "Take the supplement with a glass of water."
d. "Take a supplement that contains vitamin D."
27. A nurse is providing teaching to a client who is at 24 weeks of *

gestation and reports constipation . Which of the following instructions
should the nurse include in the teaching? Select all that apply.
a. Increase daily ber intake.
b. Drink eight 240-mL (8-oz) glasses of water daily.
c. Eat small amounts of food frequently.
d. Perform exercises regularly using large muscle groups.
e. Use a glycerin suppository every other day.
28. 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. "This shows that my result is nally within a normal range."
b. "I should have my blood work done rst thing in the morning."
c. "I should have gone to my exercise class yesterday."
d. "This shows that I have not been following my diet."
29. A nurse is providing information to a client who has a new *

prescription for Atorvastin. Which of the following beverages should the
nurse include in the information as a contraindication for taking this
a. Milk
b. Orange Juice
c. Coffee
d. Grapefruit juice
30. A nurse is caring for a client who is receiving continuous external *

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 degrees.
c. Con rms proper tube placement by radiograph every 24 hr.
d. Flush tubing with 30 mL of water before and after medications.
31. A nurse is providing teaching to a client who is a vegetarian and *

requires an increase in zinc intake. Which of the following foods is the
best source of zinc?
a. Green grapes
b. Pinto beans
c. Pineapple
d. Cauli ower
32. A nurse is assessing the meal pattern of a client who has *

diverticular disease and a prescriptions for a high ber diet. which of
the following food choices by the client contains the most ber?
a. 1 medium banana
b. 1/2 cup bran cereal
c. 1/2 cup cooked oatmeal
d. 1 medium apple with skin
33. A nurse is providing teaching to a client who is lactating about *

increasing her protein intake. which of the following foods should the
nurse recommend as the best source of protein?
a. Peanut butter
b. Whole grain cereal
c. Legumes
d. Cottage cheese
34. A nurse is teaching an older adult client about nutritional *

recommendations. Which of the following statements should the nurse
make?
a. "You should increase your daily protein intake."
b. "You should increase your daily calorie intake."
c. "You receive an adequate amount of vitamin D from sun exposure, so it is not necessary to take a supple…
d. "You receive an adequate amount of calcium from your diet, so a supplement is not recommended."
35. A nurse is evaluating a client who is receiving a continuous external *

feeding and has diarrhea. Which of the following actions should the
nurse take to reduce the client's diarrhea?
a. Decrease the rate of the feeding
b. Check the client's gastric residual.
c. Flush the client's feeding tube.
d. Administer Promethazine to the client.
36. A nurse is providing dietary teaching for a client who post op *

following gastric bypass. Which instruction should the nurse include?
a. Eat six meals per day.
b. Complete each meal even if feeling full.
c. Plan to eat each meal over 15 minutes.
d. Start each meal with a protein.
37. A nurse is caring for a client who has diabetes mellitus and reports *
feeling dizzy weak and shaky. Which of the following is the priority
action by the nurse?
a. Teach the client manifestations of hypoglycemia.
b. Check the client's blood glucose level.
c. Offer the client 180 mL (6 oz) of orange juice.
d. Document the client's intake from the most recent meal.
38. A nurse is caring for a client who is receiving radiation therapy. The *
client reports a metallic taste in his mouth while eating. What actions
should nurse take?
a. Offer citrus fruits.
b. Suggest pickles as a snack.
c. Rinse silverware prior to eating.
d. Gargle with mouthwash.
e. Provide three large meals daily.
39. A nurse is reviewing the laboratory results of a client who is *

receiving continuous TPN. Which of the following results should the
nurse report to the provider?
a. Glucose 238 mg/dL
b. Potassium 4.7 mEq/L
c. Calcium 9.8 mg/dL
d. Sodium 140 mEq/L
40. A nurse is conducting dietary teaching for a group for women who *
are of childbearing age. Which of the following food items should the
nurse include as containing the highest amount of folate?
a. 3.5 oz chicken liver
b. 1 medium orange
c. 1 slice white bread
d. 1/2 cup chickpeas
41. A nurse is caring for a client who has anemia and a new *
prescription for an iron supplement . the nurse should recommend the
client consume the supplement with which of the following beverages
to increase absorption?
a. Tomato juice
b. Protein shake
c. Skim milk
d. Green tea
42. A nurse is teaching a client who reports constipation about ways to *

increase dietary intake of ber. Which of the following information
should the nurse include?
a. Consume 1/2 cup of bran daily.
b. Decrease uid intake while increasing ber.
c. Leave the skin on when eating fruit.
d. Replace legumes with broiled meats.
43. A nurse is caring for an older adult client who has a pressure ulcer. *
The client practices Orthodox Judaism and strictly follows kosher
dietary laws. Which of the following foods should the nurse provide for
a. Cheeseburger
b. Macaroni and cheese
c. Clam chowder
d. Pork tenderloin
44. A nurse is planning dietary interventions for a client who is *

prescribed external radiation for laryngeal cancer. The client reports
a. Instruct the client to eat citrus fruits at the beginning of the meal.
b. Encourage the client to drink warm tomato juice in place of high-protein supplements.
c. Offer the client additional seasonings for food.
d. Provide meals at room temperature.
45. 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
a. "Does fasting mean refraining from drinking liquids."
b. "Are you exempt from fasting during illness?"
c. "Does 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."
46. 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 make to the participants?
a. "Reduce your daily intake of foods that contain protein."
b. "Limit your sodium intake to 1,800 milligrams per day."
c. "Plan to lose weight gradually at 1/2 to 1 pound per week."
d. "Taking a daily multivitamin will prevent cardiovascular disease."
47. A nurse is providing teaching about proper eating techniques to a *

client who is experiencing dysphagia following a stroke. Which of the

following instructions should the nurse include in the teaching? Select
a. Limit disruptions during mealtime.
b. Tilt the head forward when swallowing.
c. Take moderate bites when eating.
d. Drink thin liquids through a straw.
e. Place food on the unaffected side of the mouth.
48. A nurse is reviewing the laboratory data of four clients. The nurse *
should identify that which of the following clients is experiencing uid
overload?
a. A client who has a sodium level of 130 mEq/L?
b. A client who has a urine speci c gravity of 1.035.
c. A client who has a Hct of 55%.
d. A client who has an albumin level of 5.5 g/dL.
49. A nurse is initiating an enteral feeding for a client who has chronic *
bronchitis. Which of the following types of formula should the nurse
anticipate administering to the client?
a. Low protein
b. High calorie
c. High carbohydrate
d. Low fat
50. A home health nurse is reviewing the medical record of a client who *
had an open reduction internal xation of the tibia. Which of the
following ndings should the nurse identify as a risk factor for impaired
wound healing?
a. The client's peripheral pulses are +3 distal to the affected extremity.
b. The client consumes 1,000 k/cal daily.
c. The client takes zinc supplements.
d. The client's hemoglobin is 15 g/dL.
51. A nurse is teaching a client who is preparing for bowel surgery *
about a low-residue diet. Which of the following food choices by the

client indicates an understanding of the teaching?
a. Whole wheat French toast with blueberries and maple syrup.
b. Three slices of bacon and oatmeal toast.
c. Two poached eggs and banana.
d. Granola with raisins and strawberries.
52. 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. Dilute the formula before administration.
c. Chill the formula prior to administration.
d. Provide the formula as a continuous infusion.
53. A nurse is calculating the daily protein allowance of a client who *

weighs 176 lb. The client's daily protein allowance is 0.8 g/kg.
How many grams of protein should the client consume per day?
Short answer text
54. A nurse is assessing a client who experienced a 5% weight loss in *

the past 30 days. Which of the following clinical manifestations should
the nurse identify as an indication of malnutrition?
a. Moist skin
b. Hyperre exia
c. Dilated pupils
d. Ankle edema
55. A nurse is caring for an infant who has a cleft lip and palate. In *
which of the following positions should the nurse place the infant for
a. Upright
b. Supine in the crub
c. Lateral
d. Football hold
56. A nurse is caring for a client who has acute in ammatory 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
57. A nurse is caring for a client who has age-related macular *

degeneration (AMD) and asks the nurse if there are any nutritional
changes to consider. Which of the following responses should the
a. Consume foods with a high glycemic index.
b. Increase dietary intake of lutein
c. Use soy products as much as possible.
d. Add niacin-rich foods to the diet.
58. A nurse is caring for a client who is receiving continuous enteral *

feedings via an NG tube. The nurse notices that the tube feeding has
stopped infusing. Which of the following actions is the nurse's priority?
a. Change the formula.
b. Change the tube.
c. Flush the tube with warm water.
d. Notify the provider.
59. A nurse is providing discharge teaching about breast milk use and *
storage to a client who is postpartum. Which of the following
statements should the nurse make?
a. "You can store expressed breast milk in the freezer for up to 18 months"
b. "Refrigerate unused breast milk immediately after bottle feeding."
c. "Defrost frozen breast milk on lowest defrost setting in the microwave."
d. "You cannot place thawed breast milk back in the freezer."
60. A nurse is assessing a client who has end-stage kidney disease *

(ESKD). Which of the following dietary habits increases the client's risk
for dysrhythmias?
a. Consuming a diet low in fat.
b. Consuming a diet rich in protein.
c. Eating a diet de cient in iron.
d. Eating a diet rich in potassium.

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11/8/2018 ATI Nutrition Practice Exam B - Google Forms

QUESTIONS RESPONSES 120

ATI Nutrition Practice Exam B

1. A nurse is teaching a client who has chronic kidney disease about *

a. Dextrose 10% in water

b. 0.45% sodium chloride

c. Dextrose 5% in lactated Ringer's

d. 0.9% sodium chloride

2. A nurse is teaching about nutritional requirements for a client who is *

a. Consume high-fat cheese to replace meats when on a vegetarian diet.

b. Fewer calories are required when on a vegetarian diet.

A vegetarian diet is high in vitamin B12.

Include two servings per day of nuts when on a vegetarian diet.

3. A nurse is providing teaching about lowering solid fat intake to an *

b. "Limit eff yolks to a total of ve per week."

d. "Restrict your daily meat intake to 5 ounces."

4. A nurse is providing dietary teaching to a client who has celiac *

disease. Which of the following statements by the client indicates an

a. "I will eat my sandwiches on whole wheat bread."

b. "I can have tapioca pudding for dessert."

5. A nurse is preforming a comprehensive nutritional assessment for a *

a. Thyroxine (T4) 9.2 mcg/dL

b. WBC count 6,000/mm^3

d. Sodium 139 mEqL

6. A nurse is providing discharge teaching to a client who has *

Parkinson Disease and a prescription for Levodopa/Carbidopa. Which

b. 6 peanut butter crackers

c. 1 slice wheat toast

7. A nurse is assessing a clients risk for pressure ulcers using the *

8. A nurse is providing teaching about cancer prevention to a group of *

clients. Which of the following client statements indicates and

a. "I should eat more re ned wheat and oat products."

b. "I should limit my alcohol intake to a maximum of three drinks daily."

c. "I will eat processed meats to achieve my required protein intake."

d. I will eat ve servings of fruits and vegetables each day."

a. "Increase your daily uid intake to 3 liters per day."

b. "Decrease your sodium intake to 1 to 2 grams per day."

c. "Consume 0.5 grams per kilogram of protein per day."

d. "Eliminate foods that contain vitamin K."

10. A diabetes mellitus. The nurse should recognize which of the *

following as a manifestation of hypoglycemia?

12. A nurse is teaching about increasing dietary intake of *

micronutrients to a client who has di culty seeing at night. Which

13. A nurse is providing nutritional teaching to parents of 2 yr old. *

Which snack should she recommend?

a. 1/2 cup of a peanut butter sandwich

c. 1/2 of a hot dog

d. 1 cup fruit gel bites

14. A nurse is caring for a client who is prescribed Captopril. which *

food can cause a potential medication interaction?

15. A nurse is teaching an adolescent who has a new diagnosis of *

a. "I need to eliminate milk products from my diet."

c. "I need to eliminate rye from my diet."

d. "I need to decrease the amount of oil I use in cooking."

16. A nurse is providing diet instructions to a client who has a *

prescription for Warfarin. Which of he following foods should the nurse

a. Green leafy vegetables

b. Nuts and seeds

c. Fruits with skin

nervosa. Which intervention should she include?

a. Allow the clients to schedule mealtimes.

c. Assign privileges based on direct weight gain.