Latest ATI RN Nutrition 2023 Latest 2025
Proctored Exam with NGN — 200 Real
Questions and 100% Correct Answers
Guaranteed Pass (GRADED A+)
1. A nurse is providing dietary teaching to a client who has a new
diagnosis of gastroesophageal reflux disease. Which of the following
foods or beverages should the nurse recommend to minimize
heartburn?
A) Orange juice
B) Decaffeinated coffee
C) Peppermint
D) Potatoes
2. A nurse is preparing to teach a group of clients about vitamins and
minerals. The nurse should include in the teaching that which of the
following minerals is necessary for the transmission of nerve impulses?
A) Phosphorus
B) Calcium
C) Chloride
D) Zinc
3. A nurse is caring for a client who has a body mass index (BMI) of 30.
Four weeks after nutritional counseling, which of the following
evaluation findings indicates the plan of care was followed?
A) BMI of 25
B) Weight gain of 1.8 kg
C) BMI of 33
D) Weight loss of 2.7 kg
, 4. A nurse is caring for a client who follows the dietary laws of
Orthodox Judaism. Which of the following meal choices should the
nurse request for the client?
A) Turkey and cheese sandwich
B) Spaghetti with tomato sauce
C) Pork chop and applesauce
D) Scrambled eggs and bacon
5. A nurse in a long-term care facility is developing strategies to
promote increased food intake for an older adult client. Which of the
following interventions should the nurse implement?
A) Offer sugar substitutes to increase the client's appetite.
B) Provide opportunities to eat three large meals per day.
C) Provide entertainment while the client is eating.
D) Offer finger foods at mealtime
6. A nurse is caring for four clients. The nurse should plan to
administer total parenteral nutrition (TPN) for which of the following
clients?
A) A client who is postoperative following a laminectomy and is receiving IV
PCA
B) A client who has dysphagia and does not recognize his family
C) A client who has COPD and is going home with oxygen
D) A client who has colon cancer and will undergo a hemicolectomy
7. A nurse is performing a nutritional evaluation for a client who
reports paresthesia of the hands and feet. The nurse should identify
this manifestation as an indication of which of the following dietary
deficiencies?
A) Iron
B) Riboflavin
C) Vitamin C
, D) Vitamin B12
8. A nurse is caring for a client who reports she is having difficulty
losing weight. Which of the following responses by the nurse is
appropriate?
A) "Eat small portions of the high-calorie foods first."
B) "Set a goal and you will be able to attain it."
C) "It is helpful to self-monitor your eating."
D) "Taste food while cooking to help curb your appetite."
9. A nurse is providing discharge teaching about food choices to a
client who has hypokalemia. Which of the following foods should the
nurse identify as the best source of potassium?
A) 1 cup grapes
B) 1 cup shredded lettuce
C) 1 cup cooked tomatoes
D) 1 cup apple slices
10. A nurse is providing teaching to an obese client who has
gestational diabetes and is at 25 weeks of gestation. Which of the
following statements made by the client indicates a need for further
teaching?
A) "This does not mean that my baby will have this disease."
B) "This means that I will have diabetes for the rest of my life."
C) "If I feel dizzy, I should drink six ounces of a non-diet soda."
D) "Being obese might be one reason why I developed diabetes."
11. A nurse is planning care for a client who has ascites secondary to
liver disease. Which of the following interventions should the nurse
include in the plan of care?
A) Reduce complex carbohydrates to 30% of total calories.
B) Restrict protein intake to less than 0.8 g/kg/day.
C) Decrease daily caloric intake by 20%.
, D) Limit sodium to 2000 mg or less per day.
12. A nurse is planning eating strategies with a client who has nausea
from equilibrium imbalance. Which of the following strategies should
the nurse recommend?
A) Encourage the client to eat even if nauseated.
B) Provide low-fat carbohydrates with meals.
C) Limit fluid intake between meals.
D) Serve hot foods at mealtime.
13. A client asks the nurse which type of fat is considered most "heart
healthy." The nurse should recommend foods high in:
A) Saturated fats
B) Trans fats
C) Monounsaturated fats
D) Hydrogenated oils
14. A nurse is teaching a client about the difference between complete
and incomplete proteins. Which of the following selections represents
a complete protein?
A) Lentils
B) Peanut butter on whole wheat bread
C) Tofu stir-fry with rice
D) Grilled chicken breast
15. A client is experiencing paresthesia (numbness/tingling) of the
hands and feet. The nurse suspects a deficiency in which vitamin?
A) Vitamin C
B) Iron
C) Vitamin B12
D) Vitamin D
Proctored Exam with NGN — 200 Real
Questions and 100% Correct Answers
Guaranteed Pass (GRADED A+)
1. A nurse is providing dietary teaching to a client who has a new
diagnosis of gastroesophageal reflux disease. Which of the following
foods or beverages should the nurse recommend to minimize
heartburn?
A) Orange juice
B) Decaffeinated coffee
C) Peppermint
D) Potatoes
2. A nurse is preparing to teach a group of clients about vitamins and
minerals. The nurse should include in the teaching that which of the
following minerals is necessary for the transmission of nerve impulses?
A) Phosphorus
B) Calcium
C) Chloride
D) Zinc
3. A nurse is caring for a client who has a body mass index (BMI) of 30.
Four weeks after nutritional counseling, which of the following
evaluation findings indicates the plan of care was followed?
A) BMI of 25
B) Weight gain of 1.8 kg
C) BMI of 33
D) Weight loss of 2.7 kg
, 4. A nurse is caring for a client who follows the dietary laws of
Orthodox Judaism. Which of the following meal choices should the
nurse request for the client?
A) Turkey and cheese sandwich
B) Spaghetti with tomato sauce
C) Pork chop and applesauce
D) Scrambled eggs and bacon
5. A nurse in a long-term care facility is developing strategies to
promote increased food intake for an older adult client. Which of the
following interventions should the nurse implement?
A) Offer sugar substitutes to increase the client's appetite.
B) Provide opportunities to eat three large meals per day.
C) Provide entertainment while the client is eating.
D) Offer finger foods at mealtime
6. A nurse is caring for four clients. The nurse should plan to
administer total parenteral nutrition (TPN) for which of the following
clients?
A) A client who is postoperative following a laminectomy and is receiving IV
PCA
B) A client who has dysphagia and does not recognize his family
C) A client who has COPD and is going home with oxygen
D) A client who has colon cancer and will undergo a hemicolectomy
7. A nurse is performing a nutritional evaluation for a client who
reports paresthesia of the hands and feet. The nurse should identify
this manifestation as an indication of which of the following dietary
deficiencies?
A) Iron
B) Riboflavin
C) Vitamin C
, D) Vitamin B12
8. A nurse is caring for a client who reports she is having difficulty
losing weight. Which of the following responses by the nurse is
appropriate?
A) "Eat small portions of the high-calorie foods first."
B) "Set a goal and you will be able to attain it."
C) "It is helpful to self-monitor your eating."
D) "Taste food while cooking to help curb your appetite."
9. A nurse is providing discharge teaching about food choices to a
client who has hypokalemia. Which of the following foods should the
nurse identify as the best source of potassium?
A) 1 cup grapes
B) 1 cup shredded lettuce
C) 1 cup cooked tomatoes
D) 1 cup apple slices
10. A nurse is providing teaching to an obese client who has
gestational diabetes and is at 25 weeks of gestation. Which of the
following statements made by the client indicates a need for further
teaching?
A) "This does not mean that my baby will have this disease."
B) "This means that I will have diabetes for the rest of my life."
C) "If I feel dizzy, I should drink six ounces of a non-diet soda."
D) "Being obese might be one reason why I developed diabetes."
11. A nurse is planning care for a client who has ascites secondary to
liver disease. Which of the following interventions should the nurse
include in the plan of care?
A) Reduce complex carbohydrates to 30% of total calories.
B) Restrict protein intake to less than 0.8 g/kg/day.
C) Decrease daily caloric intake by 20%.
, D) Limit sodium to 2000 mg or less per day.
12. A nurse is planning eating strategies with a client who has nausea
from equilibrium imbalance. Which of the following strategies should
the nurse recommend?
A) Encourage the client to eat even if nauseated.
B) Provide low-fat carbohydrates with meals.
C) Limit fluid intake between meals.
D) Serve hot foods at mealtime.
13. A client asks the nurse which type of fat is considered most "heart
healthy." The nurse should recommend foods high in:
A) Saturated fats
B) Trans fats
C) Monounsaturated fats
D) Hydrogenated oils
14. A nurse is teaching a client about the difference between complete
and incomplete proteins. Which of the following selections represents
a complete protein?
A) Lentils
B) Peanut butter on whole wheat bread
C) Tofu stir-fry with rice
D) Grilled chicken breast
15. A client is experiencing paresthesia (numbness/tingling) of the
hands and feet. The nurse suspects a deficiency in which vitamin?
A) Vitamin C
B) Iron
C) Vitamin B12
D) Vitamin D
