ATI NUTRITION RETAKE EXAM 2026 |
VERIFIED Q&A | RASMUSSEN COLLEGE |
GUARANTEED
Core Domains
• Macronutrients (Carbohydrates, Proteins, and Fats)
• Micronutrients (Vitamins and Minerals)
• Therapeutic Diets and Disease Management
• Enteral and Parenteral Nutrition
• Nutrition Across the Lifespan (Pregnancy, Pediatrics, Geriatrics)
• Fluid and Electrolyte Balance
• Metabolic Conditions (Diabetes, Renal Disease, Cardiovascular Disease)
• Food Safety, Allergies, and Drug-Nutrient Interactions
• Nutritional Assessment and Screening
• Dysphagia and Modified Diets
Introduction
This comprehensive examination is designed to assess the knowledge, clinical
judgment, and evidence-based practice skills required for successful completion of
the ATI Nutrition Retake Exam at Rasmussen College. The test evaluates
foundational understanding of macronutrients and micronutrients, mastery of
therapeutic diets and disease management, and the ability to apply nutritional
principles in diverse clinical scenarios. Candidates will demonstrate proficiency in
identifying nutritional deficiencies, interpreting laboratory values, and
implementing appropriate dietary interventions across the lifespan. The
examination consists of multiple-choice questions that blend theoretical knowledge
,with practical, scenario-based applications. Each question challenges the
candidate to think critically, apply evidence-based nutrition standards accurately,
and exercise sound professional judgment. Successful completion of this exam
signifies readiness to provide safe, effective, and compassionate nutritional care in
nursing practice.
SECTION ONE: QUESTIONS 1–100
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
B. Folate
RATIONALE: Folate (folic acid) supplementation before and during early
pregnancy significantly reduces the risk of neural tube defects such as spina bifida.
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
C. Add a thickening agent to liquids
RATIONALE: Thickened liquids slow flow through the pharynx, reducing
aspiration risk. The head should tilt forward (chin tuck), not backward. Semi-
Fowler's is insufficient; upright (Fowler's) is better.
,3. Which macronutrient provides the most energy per gram?
A. Carbohydrates
B. Protein
C. Fats
D. Alcohol
C. Fats
RATIONALE: 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.
4. A nurse is teaching a client who has a goiter about appropriate food choices.
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"
A. "I will eat more tuna"
RATIONALE: Goiter is often caused by iodine deficiency. Tuna (seafood) is
rich in iodine. Red meat (iron), bananas (potassium), and blueberries (antioxidants)
do not address iodine deficiency.
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%
B. HCT 53%
RATIONALE: In fluid volume deficit (dehydration), hemoconcentration
occurs, elevating hematocrit (normal ~37-47% for women, 42-52% for men).
6. A nurse is reinforcing diet teaching to a client who has type 2 diabetes
mellitus. Which of the following should the nurse include in the teaching?
Select all that apply.
A. Carbohydrates should comprise 55% of daily caloric intake
B. Use hydrogenated oils for cooking
C. Table sugar may be added to cereals
D. Drink an alcoholic beverage with meals
E. Protein foods can be substituted for carbohydrate foods
A, C, D
RATIONALE: Carbohydrates should comprise 45-60% of total daily caloric
intake, making 55% appropriate. Table sugar can be included as long as adequate
insulin is provided. Alcohol should be consumed with a meal to prevent
hypoglycemia. Hydrogenated oils contain trans fatty acids and should be avoided.
Protein cannot be substituted for carbohydrates.
7. To avoid hypoglycemia, the client should consume alcohol:
A. On an empty stomach
B. With a meal or immediately after a meal
C. Before bedtime
D. In the morning
B. With a meal or immediately after a meal
VERIFIED Q&A | RASMUSSEN COLLEGE |
GUARANTEED
Core Domains
• Macronutrients (Carbohydrates, Proteins, and Fats)
• Micronutrients (Vitamins and Minerals)
• Therapeutic Diets and Disease Management
• Enteral and Parenteral Nutrition
• Nutrition Across the Lifespan (Pregnancy, Pediatrics, Geriatrics)
• Fluid and Electrolyte Balance
• Metabolic Conditions (Diabetes, Renal Disease, Cardiovascular Disease)
• Food Safety, Allergies, and Drug-Nutrient Interactions
• Nutritional Assessment and Screening
• Dysphagia and Modified Diets
Introduction
This comprehensive examination is designed to assess the knowledge, clinical
judgment, and evidence-based practice skills required for successful completion of
the ATI Nutrition Retake Exam at Rasmussen College. The test evaluates
foundational understanding of macronutrients and micronutrients, mastery of
therapeutic diets and disease management, and the ability to apply nutritional
principles in diverse clinical scenarios. Candidates will demonstrate proficiency in
identifying nutritional deficiencies, interpreting laboratory values, and
implementing appropriate dietary interventions across the lifespan. The
examination consists of multiple-choice questions that blend theoretical knowledge
,with practical, scenario-based applications. Each question challenges the
candidate to think critically, apply evidence-based nutrition standards accurately,
and exercise sound professional judgment. Successful completion of this exam
signifies readiness to provide safe, effective, and compassionate nutritional care in
nursing practice.
SECTION ONE: QUESTIONS 1–100
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
B. Folate
RATIONALE: Folate (folic acid) supplementation before and during early
pregnancy significantly reduces the risk of neural tube defects such as spina bifida.
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
C. Add a thickening agent to liquids
RATIONALE: Thickened liquids slow flow through the pharynx, reducing
aspiration risk. The head should tilt forward (chin tuck), not backward. Semi-
Fowler's is insufficient; upright (Fowler's) is better.
,3. Which macronutrient provides the most energy per gram?
A. Carbohydrates
B. Protein
C. Fats
D. Alcohol
C. Fats
RATIONALE: 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.
4. A nurse is teaching a client who has a goiter about appropriate food choices.
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"
A. "I will eat more tuna"
RATIONALE: Goiter is often caused by iodine deficiency. Tuna (seafood) is
rich in iodine. Red meat (iron), bananas (potassium), and blueberries (antioxidants)
do not address iodine deficiency.
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%
B. HCT 53%
RATIONALE: In fluid volume deficit (dehydration), hemoconcentration
occurs, elevating hematocrit (normal ~37-47% for women, 42-52% for men).
6. A nurse is reinforcing diet teaching to a client who has type 2 diabetes
mellitus. Which of the following should the nurse include in the teaching?
Select all that apply.
A. Carbohydrates should comprise 55% of daily caloric intake
B. Use hydrogenated oils for cooking
C. Table sugar may be added to cereals
D. Drink an alcoholic beverage with meals
E. Protein foods can be substituted for carbohydrate foods
A, C, D
RATIONALE: Carbohydrates should comprise 45-60% of total daily caloric
intake, making 55% appropriate. Table sugar can be included as long as adequate
insulin is provided. Alcohol should be consumed with a meal to prevent
hypoglycemia. Hydrogenated oils contain trans fatty acids and should be avoided.
Protein cannot be substituted for carbohydrates.
7. To avoid hypoglycemia, the client should consume alcohol:
A. On an empty stomach
B. With a meal or immediately after a meal
C. Before bedtime
D. In the morning
B. With a meal or immediately after a meal
