ATI Nutrition Questions And Correct
Answers 2024 Updated
A nurse is educating a client who has anemia about dietary intake of iron. Which of the following is a
non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey - Answer B. Dried beans
A nurse is discussing foods that are high in vitamin D with a client who is unable to be out in sunlight.
Which of the following should be included in the teaching?
A. 1 cup of steamed long-grain brown rice
B. 6 medium raw strawberries
C. 1/2 cup boiled Brussel sprouts
D. 2 large, poached eggs - Answer D. 2 large, poached eggs
A nurse is conducting a nutritional class on minerals and electrolytes. The nurse should include which of
the following foods is a major source of magnesium?
A. Tuna
B. Tomatoes
C. Eggs
D. Oranges - Answer A. Tuna
, A nurse is reviewing dietary recommendations with a group of clients at a health fair. Which of the
following information should the nurse include?
A. "Fats should be 5% to 15% of daily calorie intake"
B. "Make protein 10% to 35% of total calories each day"
C. " Consume 1,500 mL of water from liquids and solids daily"
D. "The body needs 40 mg of iron each day" - Answer B. "Make protein 10% to 35% of total calories
each day"
A nurse is discussing health problems associated with nutrient deficiencies with a group of clients.
Which of the following conditions is associated with a deficiency of vitamin C? (Select all that apply)
A. Dysrhythmias
B. Scurvy
C. Pernicious anemia
D. Megaloblastic anemia
E. Bleeding gums - Answer B. Scurvy
E. Bleeding gums
A nurse is discussing how the body processes food with a client during a routine provider's visit. Which
of the following statements should the nurse include?
A. Glycerol can be broken down into glucose for use by the body
B. The liver converts unused glucose into glycogen
C. Excess fatty acids are stored in the muscle tissue
Answers 2024 Updated
A nurse is educating a client who has anemia about dietary intake of iron. Which of the following is a
non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey - Answer B. Dried beans
A nurse is discussing foods that are high in vitamin D with a client who is unable to be out in sunlight.
Which of the following should be included in the teaching?
A. 1 cup of steamed long-grain brown rice
B. 6 medium raw strawberries
C. 1/2 cup boiled Brussel sprouts
D. 2 large, poached eggs - Answer D. 2 large, poached eggs
A nurse is conducting a nutritional class on minerals and electrolytes. The nurse should include which of
the following foods is a major source of magnesium?
A. Tuna
B. Tomatoes
C. Eggs
D. Oranges - Answer A. Tuna
, A nurse is reviewing dietary recommendations with a group of clients at a health fair. Which of the
following information should the nurse include?
A. "Fats should be 5% to 15% of daily calorie intake"
B. "Make protein 10% to 35% of total calories each day"
C. " Consume 1,500 mL of water from liquids and solids daily"
D. "The body needs 40 mg of iron each day" - Answer B. "Make protein 10% to 35% of total calories
each day"
A nurse is discussing health problems associated with nutrient deficiencies with a group of clients.
Which of the following conditions is associated with a deficiency of vitamin C? (Select all that apply)
A. Dysrhythmias
B. Scurvy
C. Pernicious anemia
D. Megaloblastic anemia
E. Bleeding gums - Answer B. Scurvy
E. Bleeding gums
A nurse is discussing how the body processes food with a client during a routine provider's visit. Which
of the following statements should the nurse include?
A. Glycerol can be broken down into glucose for use by the body
B. The liver converts unused glucose into glycogen
C. Excess fatty acids are stored in the muscle tissue
