ATI NUTRITION
Proctored Exam 2026 | Practice Questions &
Answers with Rationales | Nursing Study Guide
RESOURCE FEATURES
• ATI Nutrition practice questions
• Answers for self-assessment
• Detailed rationales and explanations
• Nursing-focused nutrition review
• Clinical scenario practice
• Therapeutic-diet review
• Patient-teaching concepts
• 2026 exam preparation
, ATI Nutrition Proctored Exam 2026 |
Practice Questions & Answers with
Rationales | Nursing Study Guide
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
Answer: B
Rationale: Folate (folic acid) is essential for prevention of neural tube
defects in the developing fetus. Adequate folate intake before and during
early pregnancy significantly reduces the risk of neural tube defects such as
spina bifida and anencephaly.
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 client's 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.
Answer: C
Rationale: Adding a thickening agent to liquids helps prevent aspiration by
slowing the flow of liquids, making them easier to control and swallow.
Thickened liquids are less likely to enter the airway.
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.
Answer: A
, Rationale: Maintaining consistent food textures helps compensate for
decreased taste and smell by providing recognizable mouthfeel and texture
cues that stimulate appetite and encourage eating.
Question 4
A nurse is teaching a client who has a goiter about 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 will eat blueberries every morning."
Answer: A
Rationale: Tuna is rich in iodine, which is essential for thyroid function. A
goiter may indicate iodine deficiency, so increasing iodine-rich foods like
seafood (tuna) is appropriate.
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?
Proctored Exam 2026 | Practice Questions &
Answers with Rationales | Nursing Study Guide
RESOURCE FEATURES
• ATI Nutrition practice questions
• Answers for self-assessment
• Detailed rationales and explanations
• Nursing-focused nutrition review
• Clinical scenario practice
• Therapeutic-diet review
• Patient-teaching concepts
• 2026 exam preparation
, ATI Nutrition Proctored Exam 2026 |
Practice Questions & Answers with
Rationales | Nursing Study Guide
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
Answer: B
Rationale: Folate (folic acid) is essential for prevention of neural tube
defects in the developing fetus. Adequate folate intake before and during
early pregnancy significantly reduces the risk of neural tube defects such as
spina bifida and anencephaly.
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 client's 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.
Answer: C
Rationale: Adding a thickening agent to liquids helps prevent aspiration by
slowing the flow of liquids, making them easier to control and swallow.
Thickened liquids are less likely to enter the airway.
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.
Answer: A
, Rationale: Maintaining consistent food textures helps compensate for
decreased taste and smell by providing recognizable mouthfeel and texture
cues that stimulate appetite and encourage eating.
Question 4
A nurse is teaching a client who has a goiter about 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 will eat blueberries every morning."
Answer: A
Rationale: Tuna is rich in iodine, which is essential for thyroid function. A
goiter may indicate iodine deficiency, so increasing iodine-rich foods like
seafood (tuna) is appropriate.
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?
