1
ATI Nutrition Retake Exam 2025/2026 –
70 Revised Questions with Correct
Detailed Answers | Verified & Graded A+
Dietary Modifications
1. A nurse is teaching a client with celiac disease about dietary modifications. Which food
is safe to include in their diet?
A. Wheat bread
B. Quinoa
C. Barley soup
D. Rye crackers
Rationale: Quinoa is a gluten-free grain, safe for clients with celiac disease, unlike
wheat, barley, or rye, which contain gluten.
2. A nurse is planning a diet for a client with type 2 diabetes. Which food should be limited
to control blood glucose?
A. Whole-grain oats
B. Sugary beverages
C. Lean chicken
D. Broccoli
Rationale: Sugary beverages cause rapid blood glucose spikes and should be limited in
diabetes management.
3. A nurse is advising a client with hypertension on a low-sodium diet. Which food should
be avoided?
A. Fresh apples
B. Canned soup
C. Grilled salmon
D. Brown rice
Rationale: Canned soup often contains high sodium levels, which can exacerbate
hypertension.
4. A nurse is teaching a client with chronic kidney disease about dietary restrictions. Which
nutrient should be limited?
A. Carbohydrates
B. Potassium
C. Fiber
D. Vitamin C
Rationale: Potassium restriction is necessary in chronic kidney disease to prevent
hyperkalemia due to impaired excretion.
5. A nurse is planning a diet for a client with gastroesophageal reflux disease (GERD).
Which food should be avoided?
A. Oatmeal
B. Spicy chili
, 2
C. Bananas
D. Whole-grain bread
Rationale: Spicy foods like chili can trigger acid reflux, worsening GERD symptoms.
6. A nurse is counseling a client with lactose intolerance. Which food is safe to consume?
A. Whole milk
B. Almond milk
C. Ice cream
D. Cheddar cheese
Rationale: Almond milk is lactose-free, making it safe for clients with lactose
intolerance.
7. A nurse is teaching a client with heart failure about dietary modifications. Which
instruction is appropriate?
A. Increase sodium intake
B. Limit fluid intake
C. Consume high-fat foods
D. Avoid vegetables
Rationale: Limiting fluid intake helps prevent fluid overload in heart failure.
8. A nurse is advising a client with diverticulitis during an acute flare. Which diet is most
appropriate?
A. High-fiber diet
B. Low-residue diet
C. High-fat diet
D. Unrestricted diet
Rationale: A low-residue diet reduces bowel irritation during a diverticulitis flare.
9. A nurse is planning a diet for a client with iron-deficiency anemia. Which food should be
encouraged?
A. White bread
B. Spinach
C. Ice cream
D. Soda
Rationale: Spinach is rich in iron, supporting red blood cell production in anemia.
10. A nurse is teaching a client with gout about dietary modifications. Which food should be
avoided?
A. Cherries
B. Organ meats
C. Low-fat yogurt
D. Green beans
Rationale: Organ meats are high in purines, which can increase uric acid levels and
worsen gout.
Lab Values
11. A nurse is reviewing lab values for a client on a low-potassium diet. Which value
indicates hyperkalemia?
A. 3.5 mEq/L
B. 5.8 mEq/L
ATI Nutrition Retake Exam 2025/2026 –
70 Revised Questions with Correct
Detailed Answers | Verified & Graded A+
Dietary Modifications
1. A nurse is teaching a client with celiac disease about dietary modifications. Which food
is safe to include in their diet?
A. Wheat bread
B. Quinoa
C. Barley soup
D. Rye crackers
Rationale: Quinoa is a gluten-free grain, safe for clients with celiac disease, unlike
wheat, barley, or rye, which contain gluten.
2. A nurse is planning a diet for a client with type 2 diabetes. Which food should be limited
to control blood glucose?
A. Whole-grain oats
B. Sugary beverages
C. Lean chicken
D. Broccoli
Rationale: Sugary beverages cause rapid blood glucose spikes and should be limited in
diabetes management.
3. A nurse is advising a client with hypertension on a low-sodium diet. Which food should
be avoided?
A. Fresh apples
B. Canned soup
C. Grilled salmon
D. Brown rice
Rationale: Canned soup often contains high sodium levels, which can exacerbate
hypertension.
4. A nurse is teaching a client with chronic kidney disease about dietary restrictions. Which
nutrient should be limited?
A. Carbohydrates
B. Potassium
C. Fiber
D. Vitamin C
Rationale: Potassium restriction is necessary in chronic kidney disease to prevent
hyperkalemia due to impaired excretion.
5. A nurse is planning a diet for a client with gastroesophageal reflux disease (GERD).
Which food should be avoided?
A. Oatmeal
B. Spicy chili
, 2
C. Bananas
D. Whole-grain bread
Rationale: Spicy foods like chili can trigger acid reflux, worsening GERD symptoms.
6. A nurse is counseling a client with lactose intolerance. Which food is safe to consume?
A. Whole milk
B. Almond milk
C. Ice cream
D. Cheddar cheese
Rationale: Almond milk is lactose-free, making it safe for clients with lactose
intolerance.
7. A nurse is teaching a client with heart failure about dietary modifications. Which
instruction is appropriate?
A. Increase sodium intake
B. Limit fluid intake
C. Consume high-fat foods
D. Avoid vegetables
Rationale: Limiting fluid intake helps prevent fluid overload in heart failure.
8. A nurse is advising a client with diverticulitis during an acute flare. Which diet is most
appropriate?
A. High-fiber diet
B. Low-residue diet
C. High-fat diet
D. Unrestricted diet
Rationale: A low-residue diet reduces bowel irritation during a diverticulitis flare.
9. A nurse is planning a diet for a client with iron-deficiency anemia. Which food should be
encouraged?
A. White bread
B. Spinach
C. Ice cream
D. Soda
Rationale: Spinach is rich in iron, supporting red blood cell production in anemia.
10. A nurse is teaching a client with gout about dietary modifications. Which food should be
avoided?
A. Cherries
B. Organ meats
C. Low-fat yogurt
D. Green beans
Rationale: Organ meats are high in purines, which can increase uric acid levels and
worsen gout.
Lab Values
11. A nurse is reviewing lab values for a client on a low-potassium diet. Which value
indicates hyperkalemia?
A. 3.5 mEq/L
B. 5.8 mEq/L
