ATI RN Nutrition 2026 Actual
Proctored Exam Featuring All
Complete NGN 250+ Questions and
Answers for Level 3 Pass RN ATI
Exam
,Core Domains
• Macronutrients and Micronutrients
• Nutritional Assessment and Screening
• Therapeutic Diets and Nutrition Support
• Life Cycle Nutrition
• Food Safety and Foodborne Illness
• Nutrition in Disease States
• Cultural and Psychosocial Aspects of Nutrition
• Pharmacology and Nutrient Interactions
• Community and Public Health Nutrition
• Ethical and Legal Issues in Nutrition Care
Introduction
This original practice examination assesses nutrition knowledge and
clinical judgment for safe nursing practice. It emphasizes assessment,
intervention, evaluation, and patient education. Questions are scenario-
based and reflect real-world decision-making, regulatory standards, and
professional ethics. The practice bank supports exam preparation by
reinforcing nutrient metabolism, therapeutic diets, enteral and parenteral
nutrition, and evidence-based practice. This original practice bank
supports exam preparation by reinforcing nutrition concepts, nursing
process application, and clinical reasoning.
SECTION ONE: QUESTIONS 1–300
Question 1
,A nurse is teaching a client about a low-sodium diet. Which food should
the client avoid?
A. Fresh fruit
B. Canned soup
C. Grilled chicken
D. Steamed vegetables
RATIONALE: Canned soup is high in sodium. Fresh foods are
lower in sodium.
Question 2
A client with dysphagia is at risk for aspiration. Which diet is most
appropriate?
A. Pureed diet
B. Regular diet
C. Mechanical soft diet
D. Full liquid diet
RATIONALE: Pureed foods are easiest to swallow and reduce
aspiration risk in clients with dysphagia.
Question 3
A nurse is caring for a client receiving enteral tube feedings. Which
action is most important to prevent aspiration?
A. Elevate the head of the bed 30 to 45 degrees
B. Flush the tube with 10 mL water
C. Check residual every 8 hours
D. Administer feeding at room temperature
, RATIONALE: Elevating the head of the bed reduces the risk of
aspiration during tube feedings.
Question 4
A client with chronic kidney disease is prescribed a low-protein diet.
Which food should the client limit?
A. Red meat
B. Apples
C. Rice
D. Olive oil
RATIONALE: Red meat is high in protein and should be limited in
clients with CKD who are on a low-protein diet.
Question 5
A nurse is teaching a client about vitamin B12. Which food is the best
source?
A. Animal products
B. Leafy greens
C. Citrus fruits
D. Whole grains
RATIONALE: Vitamin B12 is found primarily in animal products
such as meat, dairy, and eggs.
Question 6
A client with heart failure is prescribed a fluid restriction. Which
instruction is correct?
A. “Count all liquids, including soup and gelatin.”
B. “Drink only when thirsty.”
Proctored Exam Featuring All
Complete NGN 250+ Questions and
Answers for Level 3 Pass RN ATI
Exam
,Core Domains
• Macronutrients and Micronutrients
• Nutritional Assessment and Screening
• Therapeutic Diets and Nutrition Support
• Life Cycle Nutrition
• Food Safety and Foodborne Illness
• Nutrition in Disease States
• Cultural and Psychosocial Aspects of Nutrition
• Pharmacology and Nutrient Interactions
• Community and Public Health Nutrition
• Ethical and Legal Issues in Nutrition Care
Introduction
This original practice examination assesses nutrition knowledge and
clinical judgment for safe nursing practice. It emphasizes assessment,
intervention, evaluation, and patient education. Questions are scenario-
based and reflect real-world decision-making, regulatory standards, and
professional ethics. The practice bank supports exam preparation by
reinforcing nutrient metabolism, therapeutic diets, enteral and parenteral
nutrition, and evidence-based practice. This original practice bank
supports exam preparation by reinforcing nutrition concepts, nursing
process application, and clinical reasoning.
SECTION ONE: QUESTIONS 1–300
Question 1
,A nurse is teaching a client about a low-sodium diet. Which food should
the client avoid?
A. Fresh fruit
B. Canned soup
C. Grilled chicken
D. Steamed vegetables
RATIONALE: Canned soup is high in sodium. Fresh foods are
lower in sodium.
Question 2
A client with dysphagia is at risk for aspiration. Which diet is most
appropriate?
A. Pureed diet
B. Regular diet
C. Mechanical soft diet
D. Full liquid diet
RATIONALE: Pureed foods are easiest to swallow and reduce
aspiration risk in clients with dysphagia.
Question 3
A nurse is caring for a client receiving enteral tube feedings. Which
action is most important to prevent aspiration?
A. Elevate the head of the bed 30 to 45 degrees
B. Flush the tube with 10 mL water
C. Check residual every 8 hours
D. Administer feeding at room temperature
, RATIONALE: Elevating the head of the bed reduces the risk of
aspiration during tube feedings.
Question 4
A client with chronic kidney disease is prescribed a low-protein diet.
Which food should the client limit?
A. Red meat
B. Apples
C. Rice
D. Olive oil
RATIONALE: Red meat is high in protein and should be limited in
clients with CKD who are on a low-protein diet.
Question 5
A nurse is teaching a client about vitamin B12. Which food is the best
source?
A. Animal products
B. Leafy greens
C. Citrus fruits
D. Whole grains
RATIONALE: Vitamin B12 is found primarily in animal products
such as meat, dairy, and eggs.
Question 6
A client with heart failure is prescribed a fluid restriction. Which
instruction is correct?
A. “Count all liquids, including soup and gelatin.”
B. “Drink only when thirsty.”
