ATI RN NUTRITION EDITION 9.0 EXAM
2026/2027 | Complete Test Bank Chapters 1-
15 | 300 Question
Section 1: Foundations of Nutrition & Macronutrients
1. A nurse is teaching a client about the six classes of nutrients. Which of the
following sets correctly identifies these classes?
A. Carbohydrates, fats, proteins, vitamins, minerals, water
B. Carbohydrates, fibre, proteins, vitamins, minerals, water
C. Fats, proteins, phytochemicals, vitamins, minerals, water
D. Carbohydrates, fats, enzymes, vitamins, minerals, water
Rationale: The six classic classes of nutrients are carbohydrates, fats,
proteins, vitamins, minerals, and water. Fibre and phytochemicals are food
components but are not classified among the six essential nutrient classes required
for basic physiological function .
2. A snack contains 30 g of carbohydrate, 10 g of protein, and 5 g of fat. What
is the approximate energy content?
A. 150 kcal
B. 205 kcal
C. 285 kcal
D. 345 kcal
Rationale: Carbohydrates and protein provide 4 kcal/g, while fat provides
9 kcal/g. Calculation: (30 × 4) + (10 × 4) + (5 × 9) = 120 + 40 + 45 = 205 kcal .
3. A nurse is teaching a client about macronutrients. Which statement by the
client indicates understanding?
A. "Fats provide 4 calories per gram."
B. "Carbohydrates are the body's primary energy source."
,C. "Protein should make up the majority of my caloric intake."
D. "Vitamins are considered a macronutrient."
Rationale: Carbohydrates are the body's preferred and most readily
available energy source, providing 4 kcal/g. Fats provide 9 kcal/g, and proteins
provide 4 kcal/g. Macronutrients (carbohydrates, fats, proteins) are needed in
large amounts, while micronutrients (vitamins, minerals) are needed in trace
amounts .
4. Which of the following is a complete protein?
A. Lentils
B. Peanut butter
C. Grilled chicken breast
D. Tofu
Rationale: Complete proteins contain all nine essential amino acids and
are primarily found in animal sources (meat, poultry, fish, eggs, dairy) and soy.
Chicken is a complete protein; lentils, peanut butter, and tofu (when not combined
with complementary proteins) may be limiting in certain amino acids .
5. A client asks 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
Rationale: Monounsaturated and polyunsaturated fats (olive oil, avocados,
nuts) lower LDL cholesterol. Saturated and trans fats (butter, fried foods) increase
cardiovascular risk .
6. A nurse is teaching a client about increasing dietary fiber. The nurse should
explain that soluble fiber is particularly beneficial for which condition?
,A. Constipation
B. Hypercholesterolemia
C. Dehydration
D. Iron-deficiency anemia
Rationale: Soluble fiber (found in oats, barley, beans, apples) binds with
cholesterol in the digestive tract and helps excrete it, thereby lowering LDL
cholesterol levels. Insoluble fiber is more beneficial for promoting bowel regularity
and preventing constipation .
7. A nurse is calculating the body mass index (BMI) of a client who weighs 75
kg and is 1.7 meters tall. Which is the correct BMI?
A. 22.5
B. 25.9
C. 30.1
D. 44.1
Rationale: The formula for BMI is weight in kilograms divided by height in
meters squared (kg/m²). 75 / (1.7 × 1.7) = .89 = 25.94. A BMI of 25.9 falls
into the overweight category (25.0–29.9) .
8. A nurse is reviewing the laboratory results of a client with a pressure ulcer.
Which finding indicates the client is at risk for impaired wound healing?
A. Hemoglobin 15 g/dL
B. Serum albumin 3.0 g/dL
C. Prothrombin time 11.5 seconds
D. WBC 6,000/mm³
Rationale: A serum albumin level of 3.0 g/dL is below the expected range
(3.5–5 g/dL) and indicates malnutrition, which impairs wound healing by reducing
the availability of proteins necessary for tissue repair and increases infection risk .
, 9. A nurse is teaching a client about the Acceptable Macronutrient
Distribution Range (AMDR). A person consuming 2,000 kcal per day follows
an AMDR of 55% of calories from carbohydrate. The daily carbohydrate
intake in grams is about:
A. 550 g
B. 110 g
C. 220 g
D. 275 g
Rationale: 2,000 × 0.55 = 1,100 kcal from carbohydrate. Since
carbohydrate provides 4 kcal/g, 1,100 ÷ 4 = 275 g .
10. A nurse is reviewing the laboratory values of a client following a vegan diet
for 3 years. Which finding should the nurse expect?
A. Elevated serum iron
B. Elevated serum vitamin B12
C. Decreased serum vitamin B12
D. Decreased serum folate
Rationale: Vitamin B12 is found naturally almost exclusively in animal
products. Clients following a strict vegan diet without supplementation are at high
risk for vitamin B12 deficiency, which can lead to megaloblastic anemia and
neurological complications .
11. A nurse is providing teaching to a client who is lactating about increasing
protein intake. Which food should the nurse recommend as the best source of
complete protein?
A. Whole grain cereal
B. Cottage cheese
C. Peanut butter
D. Lentils
2026/2027 | Complete Test Bank Chapters 1-
15 | 300 Question
Section 1: Foundations of Nutrition & Macronutrients
1. A nurse is teaching a client about the six classes of nutrients. Which of the
following sets correctly identifies these classes?
A. Carbohydrates, fats, proteins, vitamins, minerals, water
B. Carbohydrates, fibre, proteins, vitamins, minerals, water
C. Fats, proteins, phytochemicals, vitamins, minerals, water
D. Carbohydrates, fats, enzymes, vitamins, minerals, water
Rationale: The six classic classes of nutrients are carbohydrates, fats,
proteins, vitamins, minerals, and water. Fibre and phytochemicals are food
components but are not classified among the six essential nutrient classes required
for basic physiological function .
2. A snack contains 30 g of carbohydrate, 10 g of protein, and 5 g of fat. What
is the approximate energy content?
A. 150 kcal
B. 205 kcal
C. 285 kcal
D. 345 kcal
Rationale: Carbohydrates and protein provide 4 kcal/g, while fat provides
9 kcal/g. Calculation: (30 × 4) + (10 × 4) + (5 × 9) = 120 + 40 + 45 = 205 kcal .
3. A nurse is teaching a client about macronutrients. Which statement by the
client indicates understanding?
A. "Fats provide 4 calories per gram."
B. "Carbohydrates are the body's primary energy source."
,C. "Protein should make up the majority of my caloric intake."
D. "Vitamins are considered a macronutrient."
Rationale: Carbohydrates are the body's preferred and most readily
available energy source, providing 4 kcal/g. Fats provide 9 kcal/g, and proteins
provide 4 kcal/g. Macronutrients (carbohydrates, fats, proteins) are needed in
large amounts, while micronutrients (vitamins, minerals) are needed in trace
amounts .
4. Which of the following is a complete protein?
A. Lentils
B. Peanut butter
C. Grilled chicken breast
D. Tofu
Rationale: Complete proteins contain all nine essential amino acids and
are primarily found in animal sources (meat, poultry, fish, eggs, dairy) and soy.
Chicken is a complete protein; lentils, peanut butter, and tofu (when not combined
with complementary proteins) may be limiting in certain amino acids .
5. A client asks 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
Rationale: Monounsaturated and polyunsaturated fats (olive oil, avocados,
nuts) lower LDL cholesterol. Saturated and trans fats (butter, fried foods) increase
cardiovascular risk .
6. A nurse is teaching a client about increasing dietary fiber. The nurse should
explain that soluble fiber is particularly beneficial for which condition?
,A. Constipation
B. Hypercholesterolemia
C. Dehydration
D. Iron-deficiency anemia
Rationale: Soluble fiber (found in oats, barley, beans, apples) binds with
cholesterol in the digestive tract and helps excrete it, thereby lowering LDL
cholesterol levels. Insoluble fiber is more beneficial for promoting bowel regularity
and preventing constipation .
7. A nurse is calculating the body mass index (BMI) of a client who weighs 75
kg and is 1.7 meters tall. Which is the correct BMI?
A. 22.5
B. 25.9
C. 30.1
D. 44.1
Rationale: The formula for BMI is weight in kilograms divided by height in
meters squared (kg/m²). 75 / (1.7 × 1.7) = .89 = 25.94. A BMI of 25.9 falls
into the overweight category (25.0–29.9) .
8. A nurse is reviewing the laboratory results of a client with a pressure ulcer.
Which finding indicates the client is at risk for impaired wound healing?
A. Hemoglobin 15 g/dL
B. Serum albumin 3.0 g/dL
C. Prothrombin time 11.5 seconds
D. WBC 6,000/mm³
Rationale: A serum albumin level of 3.0 g/dL is below the expected range
(3.5–5 g/dL) and indicates malnutrition, which impairs wound healing by reducing
the availability of proteins necessary for tissue repair and increases infection risk .
, 9. A nurse is teaching a client about the Acceptable Macronutrient
Distribution Range (AMDR). A person consuming 2,000 kcal per day follows
an AMDR of 55% of calories from carbohydrate. The daily carbohydrate
intake in grams is about:
A. 550 g
B. 110 g
C. 220 g
D. 275 g
Rationale: 2,000 × 0.55 = 1,100 kcal from carbohydrate. Since
carbohydrate provides 4 kcal/g, 1,100 ÷ 4 = 275 g .
10. A nurse is reviewing the laboratory values of a client following a vegan diet
for 3 years. Which finding should the nurse expect?
A. Elevated serum iron
B. Elevated serum vitamin B12
C. Decreased serum vitamin B12
D. Decreased serum folate
Rationale: Vitamin B12 is found naturally almost exclusively in animal
products. Clients following a strict vegan diet without supplementation are at high
risk for vitamin B12 deficiency, which can lead to megaloblastic anemia and
neurological complications .
11. A nurse is providing teaching to a client who is lactating about increasing
protein intake. Which food should the nurse recommend as the best source of
complete protein?
A. Whole grain cereal
B. Cottage cheese
C. Peanut butter
D. Lentils
