ATI Nutrition Proctored Exam 2026/2027
– ATI Nutrition Practice Test A & B
Questions and Answers – Instant
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Section 1: Macronutrients and Energy Balance (Questions 1–15)
1. A nurse is teaching a client about macronutrients. Which of the following
statements by the client indicates correct understanding?
A. "Protein provides 9 calories per gram."
B. "Carbohydrates provide the most concentrated source of energy."
C. "Fats provide 9 calories per gram and are the most energy-dense macronutrient."
D. "Alcohol is considered a macronutrient and provides 7 calories per gram."
Correct Answer: C
Rationale: Fats provide 9 kcal/g, making them the most energy-dense
macronutrient. Protein and carbohydrates each provide 4 kcal/g. Alcohol provides
7 kcal/g but is not classified as a macronutrient because it is not required for
human growth, maintenance, or repair.
2. A client on a 2,200-calorie diet is prescribed 55% of calories from
carbohydrates. How many grams of carbohydrates should the client consume
daily?
A. 242 g
B. 275 g
C. 303 g
D. 330 g
Correct Answer: C
, Rationale: 2,200 kcal × 0.55 = 1,210 kcal from carbohydrates. Since
carbohydrates provide 4 kcal/g, divide 1,210 by 4 = 302.5 g, rounded to 303 g.
3. Which client is at highest risk for developing negative nitrogen balance?
A. A 28-year-old client at 32 weeks of gestation
B. A 45-year-old client with a 40% total body surface area burn
C. A 30-year-old bodybuilder consuming 2 g/kg/day of protein
D. A 60-year-old client with stable chronic kidney disease
Correct Answer: B
Rationale: Negative nitrogen balance occurs when protein catabolism exceeds
protein intake. Hypermetabolic states such as severe burns, trauma, sepsis, and
fever increase protein breakdown. Pregnancy and bodybuilding represent positive
nitrogen balance. Stable CKD does not inherently cause negative nitrogen balance.
4. A nurse is teaching a client about complete proteins. Which food
combination provides a complete protein?
A. Rice and beans
B. Peanut butter on whole wheat bread
C. Scrambled eggs with milk
D. Pasta with marinara sauce
Correct 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, peanut butter and bread, and pasta with marinara are
complementary protein combinations—each food alone is incomplete, but together
they provide all essential amino acids.
,5. A nurse is caring for a client who practices veganism. Which of the
following nutrients should the nurse identify as most likely to be deficient?
A. Vitamin C
B. Vitamin B12
C. Potassium
D. Fiber
Correct Answer: B
Rationale: Vitamin B12 is found almost exclusively in animal products.
Vegans are at high risk for B12 deficiency, which can cause megaloblastic anemia
and neurological damage. Vitamin C, potassium, and fiber are abundant in plant-
based diets.
6. A nurse is teaching a client about fiber. Which of the following statements
should the nurse include?
A. "Insoluble fiber helps lower blood cholesterol."
B. "Soluble fiber helps slow glucose absorption and lower cholesterol."
C. "Fiber provides 4 calories per gram."
D. "The recommended daily intake of fiber is 10–15 grams."
Correct Answer: B
Rationale: Soluble fiber (oats, barley, legumes, apples) forms a gel in the GI
tract that slows glucose absorption and binds cholesterol, helping lower LDL.
Insoluble fiber (wheat bran, vegetables) adds bulk and promotes bowel regularity.
Fiber provides minimal calories because it is largely undigested. The recommended
intake is 25–38 g/day for adults.
7. A client asks which type of fat is most beneficial for cardiovascular health.
How should the nurse respond?
A. "Saturated fats are best because they are solid at room temperature."
B. "Trans fats are beneficial when consumed in small amounts."
, C. "Unsaturated fats, especially monounsaturated and omega-3 fatty acids, are
most cardioprotective."
D. "All fats have equal effects on cardiovascular health."
Correct Answer: C
Rationale: Unsaturated fats (olive oil, avocados, nuts, fatty fish) help lower
LDL cholesterol and reduce cardiovascular risk when used in place of saturated
and trans fats. Saturated and trans fats raise LDL cholesterol and increase
cardiovascular risk.
8. A nurse is teaching a client about omega-3 fatty acids. Which food should
the nurse recommend as the best source?
A. Chicken breast
B. Salmon
C. White rice
D. Cheddar cheese
Correct Answer: B
Rationale: Fatty fish (salmon, mackerel, sardines, tuna) are the richest sources
of EPA and DHA omega-3 fatty acids, which have anti-inflammatory properties
and cardiovascular benefits. Chicken, rice, and cheese do not contain significant
omega-3 fatty acids.
9. A nurse is calculating the protein needs of a client who weighs 70 kg and is
recovering from surgery. The provider prescribes 1.5 g/kg/day. How many
grams of protein should the client receive daily?
A. 70 g
B. 85 g
C. 105 g
D. 140 g
Correct Answer: C
– ATI Nutrition Practice Test A & B
Questions and Answers – Instant
Download
Section 1: Macronutrients and Energy Balance (Questions 1–15)
1. A nurse is teaching a client about macronutrients. Which of the following
statements by the client indicates correct understanding?
A. "Protein provides 9 calories per gram."
B. "Carbohydrates provide the most concentrated source of energy."
C. "Fats provide 9 calories per gram and are the most energy-dense macronutrient."
D. "Alcohol is considered a macronutrient and provides 7 calories per gram."
Correct Answer: C
Rationale: Fats provide 9 kcal/g, making them the most energy-dense
macronutrient. Protein and carbohydrates each provide 4 kcal/g. Alcohol provides
7 kcal/g but is not classified as a macronutrient because it is not required for
human growth, maintenance, or repair.
2. A client on a 2,200-calorie diet is prescribed 55% of calories from
carbohydrates. How many grams of carbohydrates should the client consume
daily?
A. 242 g
B. 275 g
C. 303 g
D. 330 g
Correct Answer: C
, Rationale: 2,200 kcal × 0.55 = 1,210 kcal from carbohydrates. Since
carbohydrates provide 4 kcal/g, divide 1,210 by 4 = 302.5 g, rounded to 303 g.
3. Which client is at highest risk for developing negative nitrogen balance?
A. A 28-year-old client at 32 weeks of gestation
B. A 45-year-old client with a 40% total body surface area burn
C. A 30-year-old bodybuilder consuming 2 g/kg/day of protein
D. A 60-year-old client with stable chronic kidney disease
Correct Answer: B
Rationale: Negative nitrogen balance occurs when protein catabolism exceeds
protein intake. Hypermetabolic states such as severe burns, trauma, sepsis, and
fever increase protein breakdown. Pregnancy and bodybuilding represent positive
nitrogen balance. Stable CKD does not inherently cause negative nitrogen balance.
4. A nurse is teaching a client about complete proteins. Which food
combination provides a complete protein?
A. Rice and beans
B. Peanut butter on whole wheat bread
C. Scrambled eggs with milk
D. Pasta with marinara sauce
Correct 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, peanut butter and bread, and pasta with marinara are
complementary protein combinations—each food alone is incomplete, but together
they provide all essential amino acids.
,5. A nurse is caring for a client who practices veganism. Which of the
following nutrients should the nurse identify as most likely to be deficient?
A. Vitamin C
B. Vitamin B12
C. Potassium
D. Fiber
Correct Answer: B
Rationale: Vitamin B12 is found almost exclusively in animal products.
Vegans are at high risk for B12 deficiency, which can cause megaloblastic anemia
and neurological damage. Vitamin C, potassium, and fiber are abundant in plant-
based diets.
6. A nurse is teaching a client about fiber. Which of the following statements
should the nurse include?
A. "Insoluble fiber helps lower blood cholesterol."
B. "Soluble fiber helps slow glucose absorption and lower cholesterol."
C. "Fiber provides 4 calories per gram."
D. "The recommended daily intake of fiber is 10–15 grams."
Correct Answer: B
Rationale: Soluble fiber (oats, barley, legumes, apples) forms a gel in the GI
tract that slows glucose absorption and binds cholesterol, helping lower LDL.
Insoluble fiber (wheat bran, vegetables) adds bulk and promotes bowel regularity.
Fiber provides minimal calories because it is largely undigested. The recommended
intake is 25–38 g/day for adults.
7. A client asks which type of fat is most beneficial for cardiovascular health.
How should the nurse respond?
A. "Saturated fats are best because they are solid at room temperature."
B. "Trans fats are beneficial when consumed in small amounts."
, C. "Unsaturated fats, especially monounsaturated and omega-3 fatty acids, are
most cardioprotective."
D. "All fats have equal effects on cardiovascular health."
Correct Answer: C
Rationale: Unsaturated fats (olive oil, avocados, nuts, fatty fish) help lower
LDL cholesterol and reduce cardiovascular risk when used in place of saturated
and trans fats. Saturated and trans fats raise LDL cholesterol and increase
cardiovascular risk.
8. A nurse is teaching a client about omega-3 fatty acids. Which food should
the nurse recommend as the best source?
A. Chicken breast
B. Salmon
C. White rice
D. Cheddar cheese
Correct Answer: B
Rationale: Fatty fish (salmon, mackerel, sardines, tuna) are the richest sources
of EPA and DHA omega-3 fatty acids, which have anti-inflammatory properties
and cardiovascular benefits. Chicken, rice, and cheese do not contain significant
omega-3 fatty acids.
9. A nurse is calculating the protein needs of a client who weighs 70 kg and is
recovering from surgery. The provider prescribes 1.5 g/kg/day. How many
grams of protein should the client receive daily?
A. 70 g
B. 85 g
C. 105 g
D. 140 g
Correct Answer: C
