ATI RN Nutrition CMS Proctored Exam 2026/2027
– 70 Scenario-Based Questions and Correct
Answers with Rationales (GRADED A+)
1. A 45-year-old client is 5'8" (172.7 cm) tall and weighs 198
lbs (89.8 kg). What is this client's BMI classification?
A. Normal weight (BMI 18.5-24.9)
B. Overweight (BMI 25-29.9)
C. Obese Class I (BMI 30-34.9) [CORRECT]
D. Obese Class II (BMI 35-39.9)
Rationale: BMI calculation: 198 lbs ÷ (68 in)² × 703 = 30.1 kg/m²,
which classifies as Obese Class I .
2. A 72-year-old male client has the following laboratory
results: albumin 2.8 g/dL, prealbumin 18 mg/dL, transferrin
140 mg/dL. Which interpretation is most accurate?
A. Normal nutritional status; values are within expected range for
older adults
B. Mild protein depletion; monitor dietary intake
C. Moderate to severe protein-energy malnutrition; requires
nutritional intervention [CORRECT]
D. Acute inflammatory response; values will normalize without
intervention
Rationale: Albumin < 3.5 g/dL, prealbumin < 15-20 mg/dL, and
transferrin < 200 mg/dL collectively indicate moderate-to-severe
protein malnutrition .
, 3. A nurse is calculating the ideal body weight (IBW) for a
5'6" (167.6 cm) tall female client using the Hamwi method.
What is the correct IBW?
A. 100 lbs + (6 x 5 lbs) = 130 lbs
B. 106 lbs + (6 x 6 lbs) = 142 lbs
C. 100 lbs + (6 x 5 lbs) = 130 lbs for the first 5 feet, then add
frame size adjustment [CORRECT]
D. 110 lbs + (6 x 5 lbs) = 140 lbs
Rationale: The Hamwi method for women: 100 lbs for the first 5
feet + 5 lbs per additional inch (±10% for frame size) .
4. A nurse is providing dietary teaching about the prevention
of neural tube defects to a client who is pregnant. Which
nutrient should the nurse recommend?
A. Calcium
B. Folate [CORRECT]
C. Vitamin B12
D. Magnesium
Rationale: Adequate folic acid (folate) intake before and during
early pregnancy is crucial for preventing neural tube defects .
5. A nurse is caring for a client who had a stroke and has
manifestations of dysphagia. Which intervention 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 [CORRECT]
D. Place the client in a semi-Fowler's position.
, Rationale: Thickening liquids helps prevent aspiration in clients
with dysphagia .
6. A nurse is providing discharge teaching to an older adult
client who lives alone. Which strategy should the nurse
include to address the client's decreased sense of taste and
smell?
A. Maintain consistent food textures at mealtimes. [CORRECT]
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.
Rationale: Consistent food textures can help make eating more
predictable and appealing .
7. A nurse is teaching a client who has a goiter about
appropriate food choices related to dietary needs. Which
client statement indicates an understanding of the teaching?
A. "I will eat more tuna." [CORRECT]
B. "I will eat more red meat."
C. "I will eat bananas for a snack."
D. "I would eat blueberries every morning."
Rationale: Tuna is a good source of iodine, which is important for
clients with a goiter .
8. A nurse is reviewing the laboratory findings of a client who
has Clostridium difficile. Which finding should indicate to the
nurse that the client is experiencing fluid volume deficit?
A. Potassium 3.5 mEq/L
B. HCT 53% [CORRECT]
– 70 Scenario-Based Questions and Correct
Answers with Rationales (GRADED A+)
1. A 45-year-old client is 5'8" (172.7 cm) tall and weighs 198
lbs (89.8 kg). What is this client's BMI classification?
A. Normal weight (BMI 18.5-24.9)
B. Overweight (BMI 25-29.9)
C. Obese Class I (BMI 30-34.9) [CORRECT]
D. Obese Class II (BMI 35-39.9)
Rationale: BMI calculation: 198 lbs ÷ (68 in)² × 703 = 30.1 kg/m²,
which classifies as Obese Class I .
2. A 72-year-old male client has the following laboratory
results: albumin 2.8 g/dL, prealbumin 18 mg/dL, transferrin
140 mg/dL. Which interpretation is most accurate?
A. Normal nutritional status; values are within expected range for
older adults
B. Mild protein depletion; monitor dietary intake
C. Moderate to severe protein-energy malnutrition; requires
nutritional intervention [CORRECT]
D. Acute inflammatory response; values will normalize without
intervention
Rationale: Albumin < 3.5 g/dL, prealbumin < 15-20 mg/dL, and
transferrin < 200 mg/dL collectively indicate moderate-to-severe
protein malnutrition .
, 3. A nurse is calculating the ideal body weight (IBW) for a
5'6" (167.6 cm) tall female client using the Hamwi method.
What is the correct IBW?
A. 100 lbs + (6 x 5 lbs) = 130 lbs
B. 106 lbs + (6 x 6 lbs) = 142 lbs
C. 100 lbs + (6 x 5 lbs) = 130 lbs for the first 5 feet, then add
frame size adjustment [CORRECT]
D. 110 lbs + (6 x 5 lbs) = 140 lbs
Rationale: The Hamwi method for women: 100 lbs for the first 5
feet + 5 lbs per additional inch (±10% for frame size) .
4. A nurse is providing dietary teaching about the prevention
of neural tube defects to a client who is pregnant. Which
nutrient should the nurse recommend?
A. Calcium
B. Folate [CORRECT]
C. Vitamin B12
D. Magnesium
Rationale: Adequate folic acid (folate) intake before and during
early pregnancy is crucial for preventing neural tube defects .
5. A nurse is caring for a client who had a stroke and has
manifestations of dysphagia. Which intervention 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 [CORRECT]
D. Place the client in a semi-Fowler's position.
, Rationale: Thickening liquids helps prevent aspiration in clients
with dysphagia .
6. A nurse is providing discharge teaching to an older adult
client who lives alone. Which strategy should the nurse
include to address the client's decreased sense of taste and
smell?
A. Maintain consistent food textures at mealtimes. [CORRECT]
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.
Rationale: Consistent food textures can help make eating more
predictable and appealing .
7. A nurse is teaching a client who has a goiter about
appropriate food choices related to dietary needs. Which
client statement indicates an understanding of the teaching?
A. "I will eat more tuna." [CORRECT]
B. "I will eat more red meat."
C. "I will eat bananas for a snack."
D. "I would eat blueberries every morning."
Rationale: Tuna is a good source of iodine, which is important for
clients with a goiter .
8. A nurse is reviewing the laboratory findings of a client who
has Clostridium difficile. Which finding should indicate to the
nurse that the client is experiencing fluid volume deficit?
A. Potassium 3.5 mEq/L
B. HCT 53% [CORRECT]
