ATI nutrition Exam latest 2024/2025 Complete 150+ QUESTIONS
With Correct Verified Answers Graded A+
1. Recommended - min. 130 g/day
carb intake - 45-65% caloric intake
men: 200-330 g/day; women: 180-230 g/day
2. Examples and glucose - corn syrup
sources of fructose - fruits
Monosaccha- galactose - broken down milk sugar
rides
3. Examples and sucrose - table sugar, molasses
sources of Dis- lactose - milk
accharides maltose - sweeteners
4. Examples and starches - grains, legumes, root vegetables
sources of Poly- fiber - indigestible plant parts
saccharides
5. Complete pro- Contains all 9 essential amino acids, generally from ani-
teins mal sources
6. Incomplete pro- Does not contain all 9 essential amino acids. plant
teins sources like grains, nuts, legumes, vegetables and fruits
7. Complementary food sources that provide all essential amino acids when
proteins eaten together
8. Recommended 10% caloric intake
protein intake women: 46g/kg; men 56g/kg
9. Benefit of fiber - stimulates peristalsis to ease elimination
- adds bulk to feces
- helps lower cholesterol
- lessen risk of intestinal cancers
10. Recommended women: 25g/day; men: 38g/day
fiber intake - sources: fruits, vegetables, whole grains
11. Importance of - concentrated energy
lipids - hormone production
- structural material for cell walls
, ATI nutrition Exam latest 2024/2025
- protective padding for vital organs
- insulation
- cover nerve fibers
- aid in resorption of fat soluble vitamins
12. Importance of - tissue building and maintenance
protein - balance nitrogen and water
- back up energy
- support metabolic processes
- support immune system
13. Importance of - energy
carbs - regulate protein and fat metabolism
- normal cardiac and CNS function
14. Unsaturated fats fat from plant sources; helps reduce health risks
15. Saturated fats fat from animal sources
16. Essential fatty - omega 3 and omega 6
acids - essential for: blood clotting, BP, inflammatory responses,
and other metabolic processes
17. Recommended no more than 20-35%; 10% or less from saturated fat
fat intake sources
18. Risks of high fat - cardiovascular disease
diet - HTN
- DM
19. Risks of inade- kwashiorkor or marasmus leading to cachectic state
quate protein
20. Lab value: Total <200 mg/dL
cholesterol
21. Lab value: HDL women >55 mg/dL; men >45 mg/dL
22. Lab value: LDL < 130 mg/dL
, ATI nutrition Exam Latest 2024/2025
23. Water soluble vi- C and B complex
tamins
24. Fat soluble vita- A, D, E, K
mins
25. Vitamin C (ascor- - purpose: tissue building, metabolic reactions;
bic acid) wound/fracture healing, collagen formation, adrenaline
production, iron absorption, conversion of folic acid, cel-
lular adhesion
- sources: citrus, tomatoes, peppers, green leafy veg-
etable, strawberries
26. Vitamin B1 (Thi- - purpose: proper digestion, peristalsis, energy to smooth
amin) muscles, glands, CNS, blood vessels
- sources: all foods, esp. meat, grains and legumes
27. Vitman B2 (Ri- - purpose: growth and tissue healing
boflavin) - sources: milk, meats, green leafy vegetables
28. Vitman B3 - purpose: metabolism of fats, glucose, and alcohol
(Niacin) - sources: beef liver, nuts, legumes, whole grain and
enriched breads/cereals
29. Vitamin B5 (Pan- - purpose: energy production, catabolism, synthesis of
tothenic acid) fatty acids, phospholipids, cholesterol, steroid hormones,
acetycholine
- sources: organ meats, egg yolk, avocado, cashew nuts,
peanuts, brown rice, soy, lentil, broccoli, milk
30. Vitamin B6 (Pyri- - purpose: cellular function; synthesis of HGB, neurotrans-
doxine) mitters, niacin
- sources: organ meats and grains
31. Biotin - purpose: coenzyme for fatty acid synthesis, amino acid
metabolism, formation of glucose
- sources: eggs, milk, dark green vegetables
32. Folate (folic acid) - purpose: HGB and amino acid synthesis, prevent neu-
rotube defects in utero
With Correct Verified Answers Graded A+
1. Recommended - min. 130 g/day
carb intake - 45-65% caloric intake
men: 200-330 g/day; women: 180-230 g/day
2. Examples and glucose - corn syrup
sources of fructose - fruits
Monosaccha- galactose - broken down milk sugar
rides
3. Examples and sucrose - table sugar, molasses
sources of Dis- lactose - milk
accharides maltose - sweeteners
4. Examples and starches - grains, legumes, root vegetables
sources of Poly- fiber - indigestible plant parts
saccharides
5. Complete pro- Contains all 9 essential amino acids, generally from ani-
teins mal sources
6. Incomplete pro- Does not contain all 9 essential amino acids. plant
teins sources like grains, nuts, legumes, vegetables and fruits
7. Complementary food sources that provide all essential amino acids when
proteins eaten together
8. Recommended 10% caloric intake
protein intake women: 46g/kg; men 56g/kg
9. Benefit of fiber - stimulates peristalsis to ease elimination
- adds bulk to feces
- helps lower cholesterol
- lessen risk of intestinal cancers
10. Recommended women: 25g/day; men: 38g/day
fiber intake - sources: fruits, vegetables, whole grains
11. Importance of - concentrated energy
lipids - hormone production
- structural material for cell walls
, ATI nutrition Exam latest 2024/2025
- protective padding for vital organs
- insulation
- cover nerve fibers
- aid in resorption of fat soluble vitamins
12. Importance of - tissue building and maintenance
protein - balance nitrogen and water
- back up energy
- support metabolic processes
- support immune system
13. Importance of - energy
carbs - regulate protein and fat metabolism
- normal cardiac and CNS function
14. Unsaturated fats fat from plant sources; helps reduce health risks
15. Saturated fats fat from animal sources
16. Essential fatty - omega 3 and omega 6
acids - essential for: blood clotting, BP, inflammatory responses,
and other metabolic processes
17. Recommended no more than 20-35%; 10% or less from saturated fat
fat intake sources
18. Risks of high fat - cardiovascular disease
diet - HTN
- DM
19. Risks of inade- kwashiorkor or marasmus leading to cachectic state
quate protein
20. Lab value: Total <200 mg/dL
cholesterol
21. Lab value: HDL women >55 mg/dL; men >45 mg/dL
22. Lab value: LDL < 130 mg/dL
, ATI nutrition Exam Latest 2024/2025
23. Water soluble vi- C and B complex
tamins
24. Fat soluble vita- A, D, E, K
mins
25. Vitamin C (ascor- - purpose: tissue building, metabolic reactions;
bic acid) wound/fracture healing, collagen formation, adrenaline
production, iron absorption, conversion of folic acid, cel-
lular adhesion
- sources: citrus, tomatoes, peppers, green leafy veg-
etable, strawberries
26. Vitamin B1 (Thi- - purpose: proper digestion, peristalsis, energy to smooth
amin) muscles, glands, CNS, blood vessels
- sources: all foods, esp. meat, grains and legumes
27. Vitman B2 (Ri- - purpose: growth and tissue healing
boflavin) - sources: milk, meats, green leafy vegetables
28. Vitman B3 - purpose: metabolism of fats, glucose, and alcohol
(Niacin) - sources: beef liver, nuts, legumes, whole grain and
enriched breads/cereals
29. Vitamin B5 (Pan- - purpose: energy production, catabolism, synthesis of
tothenic acid) fatty acids, phospholipids, cholesterol, steroid hormones,
acetycholine
- sources: organ meats, egg yolk, avocado, cashew nuts,
peanuts, brown rice, soy, lentil, broccoli, milk
30. Vitamin B6 (Pyri- - purpose: cellular function; synthesis of HGB, neurotrans-
doxine) mitters, niacin
- sources: organ meats and grains
31. Biotin - purpose: coenzyme for fatty acid synthesis, amino acid
metabolism, formation of glucose
- sources: eggs, milk, dark green vegetables
32. Folate (folic acid) - purpose: HGB and amino acid synthesis, prevent neu-
rotube defects in utero
