RASMUSSEN COLLEGE
School of Nursing · ATI
Nutrition Proctored Exam
ATI — Nutrition
Academic Year: 2026/2027
Comprehensive Question Bank
Question 1
A nurse Is providing dietary teaching about prevention of neural tube defects in the
fetus to a client who is pregnant. Which of the following nutrients should the nurse
recommend?
A. Calcium
B. Folate
C. Vitamin B12
D. Magnesium
CORRECT ANSWER: B. Folate
RATIONALE:
Folate (folic acid) is essential for neural tube development in the fetus. Adequate folate
intake before and during early pregnancy significantly reduces the risk of neural tube
defects such as spina bifida.
, Question 2
A nurse is caring for a client who had a stroke and has manifestations of dysphagia.
Which of the following interventions should the nurse take?
A. Tilt the clients head backward to facilitate swallowing.
B. Use liquids to clear food from the client's mouth
C. Add a thickening agent to liquids
D. Place the client in a semi-Fowler's position.
CORRECT ANSWER: C. Add a thickening agent to liquids
RATIONALE:
Thickened liquids are easier to control and reduce the risk of aspiration in clients with
dysphagia. Tilting the head backward increases aspiration risk, and the client should be in
an upright position (Fowler's) for meals.
Question 3
A nurse is providing discharge teaching to an older adult client who lives alone.
Which of the following strategies should the nurse include to address the client's
decreased sense of taste and smell?
A. Maintain consistent food textures at mealtimes.
B. Use kosher salt in place of table salt.
C. Label and date food in the refrigerator.
D. Wait 1 hour after eating to consume fluids.
CORRECT ANSWER: A. Maintain consistent food textures at mealtimes.
RATIONALE:
Decreased sense of taste and smell can lead to decreased appetite and poor nutrition.
Maintaining consistent food textures at mealtimes can help the client eat more comfortably
and safely, especially if dentition is also an issue.
, Question 4
A nurse is teaching a client who has a goiter appropriate food choices related to
dietary needs. Which of the following client statements indicates an understanding of
the teaching?
A. "I will eat more tuna"
B. "I will eat more red meat"
C. "I will eat bananas for a snack"
D. "I would eat blueberries every morning"
CORRECT ANSWER: A. "I will eat more tuna"
RATIONALE:
Tuna is a good source of iodine, which is important for thyroid function. A goiter can be
caused by iodine deficiency. Red meat, bananas, and blueberries do not provide significant
iodine.
Question 5
A nurse is reviewing the laboratory findings of a client who has Clostridium difficile.
Which of the following findings should indicate to the nurse that the client is
experiencing fluid volume deficit?
A. Potassium 3.5 mEq/L
B. HCT 53%
C. Sodium 145 mEq/L
D. HbA1c 5%
CORRECT ANSWER: B. HCT 53%
RATIONALE:
An elevated hematocrit (HCT) indicates hemoconcentration, which is a sign of fluid volume
deficit (dehydration). Normal HCT for females is 37-47% and for males is 42-52%. A value of
53% is elevated.
, Question 6
A client in the oliguric phase of acute renal failure had a urinary output of 420 ml
during the preceding 24-hour period. How much fluid should the nurse plan to
provide the client over the next 24 hr?
A. 2,550 ml
B. 1,530 ml
C. 920 ml
D. 2,040 ml
CORRECT ANSWER: C. 920 ml
RATIONALE:
In the oliguric phase of acute renal failure, fluid intake should equal the previous day's urine
output plus 500 ml (insensible losses). 420 ml + 500 ml = 920 ml.
Question 7
A nurse is teaching a client ways to manage anorexia while receiving radiation
therapy. Which of the following instructions should the nurse include in the teaching?
A. "Limit High-kilocalorie supplements to between meals."
B. "Eat hot food rather than cold foods."
C. "Avoid overeating during "good" days."
D. "Consume nutrition-dense foods first."
CORRECT ANSWER: D. "Consume nutrition-dense foods first."
RATIONALE:
Eating nutrition-dense foods first ensures that the client gets essential calories and
nutrients even if appetite decreases during the meal. Cold foods are often better tolerated
than hot foods during radiation therapy.
School of Nursing · ATI
Nutrition Proctored Exam
ATI — Nutrition
Academic Year: 2026/2027
Comprehensive Question Bank
Question 1
A nurse Is providing dietary teaching about prevention of neural tube defects in the
fetus to a client who is pregnant. Which of the following nutrients should the nurse
recommend?
A. Calcium
B. Folate
C. Vitamin B12
D. Magnesium
CORRECT ANSWER: B. Folate
RATIONALE:
Folate (folic acid) is essential for neural tube development in the fetus. Adequate folate
intake before and during early pregnancy significantly reduces the risk of neural tube
defects such as spina bifida.
, Question 2
A nurse is caring for a client who had a stroke and has manifestations of dysphagia.
Which of the following interventions should the nurse take?
A. Tilt the clients head backward to facilitate swallowing.
B. Use liquids to clear food from the client's mouth
C. Add a thickening agent to liquids
D. Place the client in a semi-Fowler's position.
CORRECT ANSWER: C. Add a thickening agent to liquids
RATIONALE:
Thickened liquids are easier to control and reduce the risk of aspiration in clients with
dysphagia. Tilting the head backward increases aspiration risk, and the client should be in
an upright position (Fowler's) for meals.
Question 3
A nurse is providing discharge teaching to an older adult client who lives alone.
Which of the following strategies should the nurse include to address the client's
decreased sense of taste and smell?
A. Maintain consistent food textures at mealtimes.
B. Use kosher salt in place of table salt.
C. Label and date food in the refrigerator.
D. Wait 1 hour after eating to consume fluids.
CORRECT ANSWER: A. Maintain consistent food textures at mealtimes.
RATIONALE:
Decreased sense of taste and smell can lead to decreased appetite and poor nutrition.
Maintaining consistent food textures at mealtimes can help the client eat more comfortably
and safely, especially if dentition is also an issue.
, Question 4
A nurse is teaching a client who has a goiter appropriate food choices related to
dietary needs. Which of the following client statements indicates an understanding of
the teaching?
A. "I will eat more tuna"
B. "I will eat more red meat"
C. "I will eat bananas for a snack"
D. "I would eat blueberries every morning"
CORRECT ANSWER: A. "I will eat more tuna"
RATIONALE:
Tuna is a good source of iodine, which is important for thyroid function. A goiter can be
caused by iodine deficiency. Red meat, bananas, and blueberries do not provide significant
iodine.
Question 5
A nurse is reviewing the laboratory findings of a client who has Clostridium difficile.
Which of the following findings should indicate to the nurse that the client is
experiencing fluid volume deficit?
A. Potassium 3.5 mEq/L
B. HCT 53%
C. Sodium 145 mEq/L
D. HbA1c 5%
CORRECT ANSWER: B. HCT 53%
RATIONALE:
An elevated hematocrit (HCT) indicates hemoconcentration, which is a sign of fluid volume
deficit (dehydration). Normal HCT for females is 37-47% and for males is 42-52%. A value of
53% is elevated.
, Question 6
A client in the oliguric phase of acute renal failure had a urinary output of 420 ml
during the preceding 24-hour period. How much fluid should the nurse plan to
provide the client over the next 24 hr?
A. 2,550 ml
B. 1,530 ml
C. 920 ml
D. 2,040 ml
CORRECT ANSWER: C. 920 ml
RATIONALE:
In the oliguric phase of acute renal failure, fluid intake should equal the previous day's urine
output plus 500 ml (insensible losses). 420 ml + 500 ml = 920 ml.
Question 7
A nurse is teaching a client ways to manage anorexia while receiving radiation
therapy. Which of the following instructions should the nurse include in the teaching?
A. "Limit High-kilocalorie supplements to between meals."
B. "Eat hot food rather than cold foods."
C. "Avoid overeating during "good" days."
D. "Consume nutrition-dense foods first."
CORRECT ANSWER: D. "Consume nutrition-dense foods first."
RATIONALE:
Eating nutrition-dense foods first ensures that the client gets essential calories and
nutrients even if appetite decreases during the meal. Cold foods are often better tolerated
than hot foods during radiation therapy.
