ATI Nutrition – Complete Practice Exam (100
Questions)
Exam: ATI Nutrition Proctored Exam 2025/2026
Format: Multiple Choice, NGN-Style
Total Questions: 100
Focus Areas: Macronutrients, vitamins/minerals, therapeutic diets,
enteral/parenteral nutrition, fluid balance, GI disorders, maternal/pediatric
nutrition, and cultural/religious dietary practices
SECTION 1: Foundations of Nutrition & Macronutrients (Questions 1-15)
Q1. A client asks which macronutrient provides the most energy per
gram. How should the nurse respond?
• A) Carbohydrates – 4 kcal/g
• B) Protein – 4 kcal/g
• C) Fats – 9 kcal/g
• D) Alcohol – 7 kcal/g
Answer: C – Fats provide 9 kcal/g, the highest among macronutrients.
Carbohydrates and protein provide 4 kcal/g each. Alcohol provides 7 kcal/g
but is not considered a nutrient .
Q2. A nurse is educating a client about the primary function of
carbohydrates. Which statement by the client indicates
understanding?
• A) "Carbohydrates help build muscle tissue."
• B) "Carbohydrates provide the main source of energy for the
body."
• C) "Carbohydrates are stored as fat immediately."
• D) "Carbohydrates are only needed for brain function."
,Answer: B – Carbohydrates are the body's primary energy source. They are
broken down into glucose, which cells use for energy. Excess
carbohydrates can be stored as glycogen or fat, but their main function is
energy provision .
Q3. What percentage of daily caloric intake should come from protein
according to the Acceptable Macronutrient Distribution Range (AMDR)?
• A) 5% to 10%
• B) 10% to 35%
• C) 35% to 50%
• D) 50% to 65%
Answer: B – The AMDR for protein is 10% to 35% of total daily calories. Fats
should be 20% to 35%, and carbohydrates 45% to 65% .
Q4. How many calories equal a weight gain of 1 pound?
• A) 1,500
• B) 2,500
• C) 3,500
• D) 4,500
Answer: C – One pound of body fat equals approximately 3,500 calories.
Therefore, a surplus of 3,500 calories results in a 1-pound weight gain .
Q5. A nurse is providing dietary teaching to a client with hypertension.
Which food should the nurse recommend as part of the DASH diet?
• A) Canned soup
• B) Processed cheese
• C) Fresh broccoli
, • D) Pickles
Answer: C – The DASH (Dietary Approaches to Stop Hypertension) diet
emphasizes fruits, vegetables, whole grains, and low-fat dairy while limiting
sodium. Fresh broccoli is a low-sodium, high-potassium food. Canned
soups, processed cheese, and pickles are high in sodium .
Q6. What is the recommended daily cholesterol limit per the Dietary
Guidelines for Americans?
• A) 100 to 200 mg
• B) 200 to 300 mg
• C) 300 to 400 mg
• D) 400 to 500 mg
Answer: B – The recommended daily cholesterol limit is 200 to 300 mg per
day, though current guidelines focus more on limiting saturated and trans
fats than dietary cholesterol itself .
Q7. To limit saturated fat intake, what percent of total daily fat intake
should be limited?
• A) 10%
• B) 20%
• C) 30%
• D) 40%
Answer: C – For heart health, saturated fats should make up no more than
10% of total calories. Total fat should be 20-35% of calories, with saturated
fat limited to less than 10% of total daily calories .
Q8. What helps aid the absorption of nonheme iron in the body?
• A) Calcium
, • B) Vitamin C
• C) Vitamin D
• D) Caffeine
Answer: B – Vitamin C (ascorbic acid) enhances the absorption of
nonheme iron (plant-based iron). Dairy products and calcium inhibit iron
absorption .
Q9. A nurse is educating a client about recommended dietary fiber
intake. How much fiber should an adult female consume daily based
on the Dietary Guidelines?
• A) 15 g
• B) 25 g
• C) 35 g
• D) 45 g
Answer: B – The Dietary Guidelines for Americans recommend 25 g of fiber
per day for adult women and 38 g per day for adult men. A general goal of
about 25–35 g/day is appropriate for most adults .
Q10. Which of the following is an example of an incomplete protein?
• A) Eggs
• B) Chicken
• C) Beans
• D) Milk
Answer: C – Plant proteins such as beans, legumes, nuts, and grains are
incomplete proteins because they lack one or more essential amino acids.
Animal proteins (eggs, chicken, milk) are complete proteins .
Questions)
Exam: ATI Nutrition Proctored Exam 2025/2026
Format: Multiple Choice, NGN-Style
Total Questions: 100
Focus Areas: Macronutrients, vitamins/minerals, therapeutic diets,
enteral/parenteral nutrition, fluid balance, GI disorders, maternal/pediatric
nutrition, and cultural/religious dietary practices
SECTION 1: Foundations of Nutrition & Macronutrients (Questions 1-15)
Q1. A client asks which macronutrient provides the most energy per
gram. How should the nurse respond?
• A) Carbohydrates – 4 kcal/g
• B) Protein – 4 kcal/g
• C) Fats – 9 kcal/g
• D) Alcohol – 7 kcal/g
Answer: C – Fats provide 9 kcal/g, the highest among macronutrients.
Carbohydrates and protein provide 4 kcal/g each. Alcohol provides 7 kcal/g
but is not considered a nutrient .
Q2. A nurse is educating a client about the primary function of
carbohydrates. Which statement by the client indicates
understanding?
• A) "Carbohydrates help build muscle tissue."
• B) "Carbohydrates provide the main source of energy for the
body."
• C) "Carbohydrates are stored as fat immediately."
• D) "Carbohydrates are only needed for brain function."
,Answer: B – Carbohydrates are the body's primary energy source. They are
broken down into glucose, which cells use for energy. Excess
carbohydrates can be stored as glycogen or fat, but their main function is
energy provision .
Q3. What percentage of daily caloric intake should come from protein
according to the Acceptable Macronutrient Distribution Range (AMDR)?
• A) 5% to 10%
• B) 10% to 35%
• C) 35% to 50%
• D) 50% to 65%
Answer: B – The AMDR for protein is 10% to 35% of total daily calories. Fats
should be 20% to 35%, and carbohydrates 45% to 65% .
Q4. How many calories equal a weight gain of 1 pound?
• A) 1,500
• B) 2,500
• C) 3,500
• D) 4,500
Answer: C – One pound of body fat equals approximately 3,500 calories.
Therefore, a surplus of 3,500 calories results in a 1-pound weight gain .
Q5. A nurse is providing dietary teaching to a client with hypertension.
Which food should the nurse recommend as part of the DASH diet?
• A) Canned soup
• B) Processed cheese
• C) Fresh broccoli
, • D) Pickles
Answer: C – The DASH (Dietary Approaches to Stop Hypertension) diet
emphasizes fruits, vegetables, whole grains, and low-fat dairy while limiting
sodium. Fresh broccoli is a low-sodium, high-potassium food. Canned
soups, processed cheese, and pickles are high in sodium .
Q6. What is the recommended daily cholesterol limit per the Dietary
Guidelines for Americans?
• A) 100 to 200 mg
• B) 200 to 300 mg
• C) 300 to 400 mg
• D) 400 to 500 mg
Answer: B – The recommended daily cholesterol limit is 200 to 300 mg per
day, though current guidelines focus more on limiting saturated and trans
fats than dietary cholesterol itself .
Q7. To limit saturated fat intake, what percent of total daily fat intake
should be limited?
• A) 10%
• B) 20%
• C) 30%
• D) 40%
Answer: C – For heart health, saturated fats should make up no more than
10% of total calories. Total fat should be 20-35% of calories, with saturated
fat limited to less than 10% of total daily calories .
Q8. What helps aid the absorption of nonheme iron in the body?
• A) Calcium
, • B) Vitamin C
• C) Vitamin D
• D) Caffeine
Answer: B – Vitamin C (ascorbic acid) enhances the absorption of
nonheme iron (plant-based iron). Dairy products and calcium inhibit iron
absorption .
Q9. A nurse is educating a client about recommended dietary fiber
intake. How much fiber should an adult female consume daily based
on the Dietary Guidelines?
• A) 15 g
• B) 25 g
• C) 35 g
• D) 45 g
Answer: B – The Dietary Guidelines for Americans recommend 25 g of fiber
per day for adult women and 38 g per day for adult men. A general goal of
about 25–35 g/day is appropriate for most adults .
Q10. Which of the following is an example of an incomplete protein?
• A) Eggs
• B) Chicken
• C) Beans
• D) Milk
Answer: C – Plant proteins such as beans, legumes, nuts, and grains are
incomplete proteins because they lack one or more essential amino acids.
Animal proteins (eggs, chicken, milk) are complete proteins .
