ATI PN Nutrition CMS: Question
Section 1: Nutrition Basics & Macronutrients (Q1–Q15)
Q1. A nurse is teaching a client about the three macronutrients. Which
of the following statements should the nurse include?
A. "Macronutrients include carbohydrates, proteins, and vitamins."
B. "Macronutrients include carbohydrates, proteins, and fats, which make
up the majority of a person's diet."
C. "Macronutrients are required in small amounts for metabolic processes."
D. "Macronutrients include minerals, carbohydrates, and water."
Answer: B
Rationale: Macronutrients are nutrients required in large amounts and
include carbohydrates, proteins, and fats. Vitamins and minerals are
micronutrients, required in smaller amounts. Water is essential but is not
classified as a macronutrient in the traditional sense.
Q2. Which nutrient serves as the body's primary and preferred source
of energy?
A. Protein
B. Carbohydrates
C. Fat
D. Water
Answer: B
Rationale: Carbohydrates are the body's primary and most efficient energy
source, providing 4 kcal/g. While fat provides more energy per gram (9
kcal/g), carbohydrates are the preferred fuel for cellular metabolism.
Q3. A client asks which macronutrient provides the most energy per
gram. How should the nurse respond?
A. Carbohydrates — 4 kcal/g
B. Protein — 4 kcal/g
,C. Fats — 9 kcal/g
D. Alcohol — 7 kcal/g
Answer: C
Rationale: Fats provide the highest caloric density at 9 kcal/g, making
them the most concentrated energy source. Alcohol provides 7 kcal/g but is
not considered a nutrient. Carbohydrates and proteins each provide 4
kcal/g.
Q4. A patient on a 2000-calorie diet is prescribed 50% of calories from
carbohydrates. How many grams of carbs should the patient
consume daily?
A. 150 g
B. 200 g
C. 250 g
D. 300 g
Answer: C
Rationale: 2000 kcal × 0.50 = 1000 kcal from carbohydrates. Since
carbohydrates provide 4 kcal/g, divide 1000 kcal by 4 kcal/g = 250 g.
Q5. Which client is most at risk for negative nitrogen balance?
A. Healthy pregnant woman
B. Severe burn patient
C. Adult with stable weight
D. Bodybuilder on high-protein diet
Answer: B
Rationale: Negative nitrogen balance occurs when protein catabolism
exceeds protein intake. This is common in hypermetabolic states such as
trauma, burns, sepsis, and fever. Pregnancy and growth periods represent
positive nitrogen balance.
,Q6. A nurse teaches about complete proteins. Which food
combination provides a complete protein?
A. Rice and beans
B. Peanut butter sandwich
C. Egg and milk
D. Pasta with marinara
Answer: C
Rationale: Complete proteins contain all nine essential amino acids in
adequate amounts. Animal sources (eggs, milk, meat, poultry, fish) are
complete proteins. Rice and beans are complementary proteins—together
they provide all essential amino acids, but each alone is incomplete.
Q7. Which laboratory value indicates recent protein status?
A. Elevated BUN
B. Low prealbumin
C. High total protein
D. Elevated creatinine
Answer: B
Rationale: Prealbumin has a short half-life (2–3 days), making it a
sensitive indicator of recent protein intake and nutritional status. Albumin
(half-life 18–21 days) reflects longer-term protein status.
Q8. A client with celiac disease should avoid which grain?
A. Rice
B. Corn
C. Wheat
D. Quinoa
Answer: C
Rationale: Celiac disease is an autoimmune disorder triggered by gluten, a
protein found in wheat, barley, and rye. Patients must avoid all gluten-
containing grains. Rice, corn, and quinoa are naturally gluten-free.
, Q9. Which fat type is most beneficial for cardiovascular health?
A. Trans fat
B. Saturated fat
C. Unsaturated fat
D. Hydrogenated oil
Answer: C
Rationale: Unsaturated fats (monounsaturated and polyunsaturated) help
lower LDL cholesterol and reduce cardiovascular risk when used in place of
saturated or trans fats. Sources include olive oil, avocados, nuts, and fatty
fish.
Q10. A client asks about omega-3 fatty acids. Which food is the best
source?
A. Chicken breast
B. Salmon
C. White rice
D. Cheddar cheese
Answer: B
Rationale: Fatty fish (salmon, mackerel, sardines, tuna) are the richest
sources of omega-3 fatty acids, which support cardiovascular and brain
health.
Q11. A nurse is teaching a client about fiber. Which statement
indicates understanding?
A. "Soluble fiber helps lower cholesterol."
B. "Insoluble fiber helps lower blood sugar."
C. "Fiber provides 4 kcal/g."
D. "All fiber is digestible."
Answer: A
Rationale: Soluble fiber (oats, beans, apples) binds to cholesterol and
Section 1: Nutrition Basics & Macronutrients (Q1–Q15)
Q1. A nurse is teaching a client about the three macronutrients. Which
of the following statements should the nurse include?
A. "Macronutrients include carbohydrates, proteins, and vitamins."
B. "Macronutrients include carbohydrates, proteins, and fats, which make
up the majority of a person's diet."
C. "Macronutrients are required in small amounts for metabolic processes."
D. "Macronutrients include minerals, carbohydrates, and water."
Answer: B
Rationale: Macronutrients are nutrients required in large amounts and
include carbohydrates, proteins, and fats. Vitamins and minerals are
micronutrients, required in smaller amounts. Water is essential but is not
classified as a macronutrient in the traditional sense.
Q2. Which nutrient serves as the body's primary and preferred source
of energy?
A. Protein
B. Carbohydrates
C. Fat
D. Water
Answer: B
Rationale: Carbohydrates are the body's primary and most efficient energy
source, providing 4 kcal/g. While fat provides more energy per gram (9
kcal/g), carbohydrates are the preferred fuel for cellular metabolism.
Q3. A client asks which macronutrient provides the most energy per
gram. How should the nurse respond?
A. Carbohydrates — 4 kcal/g
B. Protein — 4 kcal/g
,C. Fats — 9 kcal/g
D. Alcohol — 7 kcal/g
Answer: C
Rationale: Fats provide the highest caloric density at 9 kcal/g, making
them the most concentrated energy source. Alcohol provides 7 kcal/g but is
not considered a nutrient. Carbohydrates and proteins each provide 4
kcal/g.
Q4. A patient on a 2000-calorie diet is prescribed 50% of calories from
carbohydrates. How many grams of carbs should the patient
consume daily?
A. 150 g
B. 200 g
C. 250 g
D. 300 g
Answer: C
Rationale: 2000 kcal × 0.50 = 1000 kcal from carbohydrates. Since
carbohydrates provide 4 kcal/g, divide 1000 kcal by 4 kcal/g = 250 g.
Q5. Which client is most at risk for negative nitrogen balance?
A. Healthy pregnant woman
B. Severe burn patient
C. Adult with stable weight
D. Bodybuilder on high-protein diet
Answer: B
Rationale: Negative nitrogen balance occurs when protein catabolism
exceeds protein intake. This is common in hypermetabolic states such as
trauma, burns, sepsis, and fever. Pregnancy and growth periods represent
positive nitrogen balance.
,Q6. A nurse teaches about complete proteins. Which food
combination provides a complete protein?
A. Rice and beans
B. Peanut butter sandwich
C. Egg and milk
D. Pasta with marinara
Answer: C
Rationale: Complete proteins contain all nine essential amino acids in
adequate amounts. Animal sources (eggs, milk, meat, poultry, fish) are
complete proteins. Rice and beans are complementary proteins—together
they provide all essential amino acids, but each alone is incomplete.
Q7. Which laboratory value indicates recent protein status?
A. Elevated BUN
B. Low prealbumin
C. High total protein
D. Elevated creatinine
Answer: B
Rationale: Prealbumin has a short half-life (2–3 days), making it a
sensitive indicator of recent protein intake and nutritional status. Albumin
(half-life 18–21 days) reflects longer-term protein status.
Q8. A client with celiac disease should avoid which grain?
A. Rice
B. Corn
C. Wheat
D. Quinoa
Answer: C
Rationale: Celiac disease is an autoimmune disorder triggered by gluten, a
protein found in wheat, barley, and rye. Patients must avoid all gluten-
containing grains. Rice, corn, and quinoa are naturally gluten-free.
, Q9. Which fat type is most beneficial for cardiovascular health?
A. Trans fat
B. Saturated fat
C. Unsaturated fat
D. Hydrogenated oil
Answer: C
Rationale: Unsaturated fats (monounsaturated and polyunsaturated) help
lower LDL cholesterol and reduce cardiovascular risk when used in place of
saturated or trans fats. Sources include olive oil, avocados, nuts, and fatty
fish.
Q10. A client asks about omega-3 fatty acids. Which food is the best
source?
A. Chicken breast
B. Salmon
C. White rice
D. Cheddar cheese
Answer: B
Rationale: Fatty fish (salmon, mackerel, sardines, tuna) are the richest
sources of omega-3 fatty acids, which support cardiovascular and brain
health.
Q11. A nurse is teaching a client about fiber. Which statement
indicates understanding?
A. "Soluble fiber helps lower cholesterol."
B. "Insoluble fiber helps lower blood sugar."
C. "Fiber provides 4 kcal/g."
D. "All fiber is digestible."
Answer: A
Rationale: Soluble fiber (oats, beans, apples) binds to cholesterol and
