ATI NUTRITION PROCTORED EXAM 2023 QUESTIONS WITH 100% CORRECT ANSWERS/A+ GRADE

A nurse is preparing a health promotion seminar for a group of clients
about cancerprevention. 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.
 A nurse in a clinic is reviewing the laboratory findings of a client who
recently begana 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
 A nurse is caring for a client who is at 8 weeks of gestation and has a
BMI of 34. Theclient 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).
 A nurse is teaching a client who reports constipation about ways to
increase dietaryintake 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
 A nurse is caring for a client who adheres to a kosher diet. Which of
the followingfood 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
 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 inmoderation while taking this medication?
a. Leafy green vegetables
b. Whole grains
c. Fruits with skin
d. Nuts and seeds
 A nurse is providing teaching to a client who has dumping syndrome.
Which of thefollowing 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
 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.
 A nurse is providing teaching to a client who is a vegetarian and requires
an increasein 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. Cauliflow
erd. Pinto
beans
ATI Nutrition test
 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 ofthe following information should
the nurse document on the nutrition category ofthe Braden scale?
a. 1 (Very Poor)
b. 2 (Probably Inadequate)
c. 3 (Adequate)
d. 4 (Excellent)
 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."
 A nurse is caring for a client who expresses a desire to lose weight.
Which of thefollowing 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.
 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 theteaching?
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.
 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 thisclient?
a. Hydrolyzed formula
b. Polymeric formula
c. Milk-based supplement formula
d. Modular product supplement formula
 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 clientindicates 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 or60 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 fooditem."
 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 amountof calcium?
a. 1 cup avocado
b. 2 tablespoons peanut butter
c. ½ cup roasted sunflower
seedsd. ½ cup roasted
almonds
 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 anunderstanding 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."
 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 of
ATI Nutrition test
the PN, the nurse should report which of the following food allergies
to theprovider?
a. Gelatin
b. Peanuts
c. Shellfis
hd. Eggs
 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 theteaching 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