Nutrition ATI Proctored Exam 2025 | Updated
Questions and Correct Answers with
Rationales | Graded A+ | Verified Answers
A nurse is teaching a client with chronic kidney disease about predialysis dietary
recommendations. The nurse should recommend restricting the intake of which
of the following nutrients?
A. protein
B. carbs
C. calcium
D. monounsaturated fats ---------CORRECT ANSWER-----------------**A.**
Rationale: Dietary restrictions for clients who have chronic kidney disease vary
based on the degree of the kidney function; however, most clients need protein
limitations. Predialysis protein restriction can help preserves some kidney
function
B. Clients who have kidney disease require enough calories to avoid the use of
muscle protein of energy. Carbohydrates are a good source of calories for these
clients.
C. many clients who have chronic kidney disease require calcium, VD, and iron
supplements
D. Clients who have chronic kidneys disease require enough calories to avoid
the use of muscle protein from energy. Foods like canola oil and olive oil are
monounsaturated fats that can supply additional calories in the client's meals.
,A nurse is caring for an infant who has gastroenteritis and is dehydrated. Which of
the following characteristics places the infant at a higher risk of electrolyte
imbalance compared to an adult client?
A. less extracellular fluid
B. reduced body surface area
C. longer intestinal tract
D. decreased rate of metabolism ---------CORRECT ANSWER-----------------**C.**
Rationale: Compared to adults or older children, infants have a longer intestinal
tract. This results in greater fluid losses, especially through diarrhea.
A. Compared to adults or older children, infants have a large amount of
extracellular fluid. This results in a larger fluid volume and more rapid water loss
in this age group.
C. compared to adults or older children, infants have a larger body surface area.
This results in greater fluid losses through the intestines.
D. compared to adults or older children, infants have an increased rate of
metabolism. This results in the production of more metabolic waste, which
must be excreted by the kidneys.
A home health nurse is planning care for a client who is receiving chemotherapy
and has neutropenia. Which of the following foods should the nurse include in the
client's plan of care?
A. soft-boiled eggs
B. brie cheese made with unpasteurized milk
C. cold deli-meat sandwiches
D. baked chicken ---------CORRECT ANSWER-----------------**D.**
,Rationale: well-cooked meats, including baked chicken, do not pose a threat to
client who have neutropenia and may be included in the client's dietary plan.
for optimal safety, poultry should be cooked to an internal temperature of 74
degrees celcius
B. soft cheeses like brie, which are made with unpasteurized milk, can contain
bacteria and should be avoided by cients who have neutropenia
C. cold deli meats and lunch meats can contain Listeria monocytogenes. these
bacteria remain viable at refrigerated and room temperatures and can make a
client who is immunocompromised severely ill. as an alternative, the nurse
should recommend heating all deli meats or lunch meats.
A nurse is caring for a client from the Middle East who has celiac disease. Which
of the following actions should the nurse perform regarding the client's diet?
A. provide foods prepared according to Kosher dietary law
B. ask the kitchen to prepare grits to meet the client's dietary need for grains
C. determine the client's dietary preference
D. prepare a diet tray that includes veggies and barley soup ---------CORRECT
ANSWER-----------------**C.**
Rationale: while generalization are often made regarding the traditional eating
practice of client based on their cultural backgrounds, individual foods choices
can deviate from these generalizations. The nurse should assess the client's
dietary habits before planning to meet dietary needs.
B. Although client who have celiac disease are unable to consume gains such as
wheat, rye, and barley, it is not culturally sensitive to request the preparation of
certain foods without consulting the client.
, D. Client who have celiac disease are unable to process certain gains, including
wheat, rye, and barley. If consumed, these grains can result in diarrhea,
abdominal pain and weight loss.
A nurse is assessing a client's nutritional status. The nurse determines the client is
consuming 500 calories more per day than his energy level requires. If his dietary
habits do not change, how long will it take the client to gain 4.5 kg (10lb)?
A. 10 months
B. 5 months
C. 5 weeks
D. 10 weeks ---------CORRECT ANSWER-----------------**D**
Rationale: because 1 lb of body fat is equivalent to 3500 calories, consuming 500
extra calories each day for 7 days would lead to a total 3500 calories and 1 lb
grain per week. At the rate of 1 lb per week, the client would gain 10lb in 10
weeks.
B.at the rate of 1 lb per week, the client would gain 20 to 25 lb in 5 months
C. at the end of 1 lb per week, the client would gain 5 lb in 5 weeks.
A nurse is caring for a client who has diverticulitis and a new prescription for a
low-fiber diet. Which of the following food items should the nurse remove the
client's meal tray?
A. canned fruits
b. white bread
c. broiled hamburger
Questions and Correct Answers with
Rationales | Graded A+ | Verified Answers
A nurse is teaching a client with chronic kidney disease about predialysis dietary
recommendations. The nurse should recommend restricting the intake of which
of the following nutrients?
A. protein
B. carbs
C. calcium
D. monounsaturated fats ---------CORRECT ANSWER-----------------**A.**
Rationale: Dietary restrictions for clients who have chronic kidney disease vary
based on the degree of the kidney function; however, most clients need protein
limitations. Predialysis protein restriction can help preserves some kidney
function
B. Clients who have kidney disease require enough calories to avoid the use of
muscle protein of energy. Carbohydrates are a good source of calories for these
clients.
C. many clients who have chronic kidney disease require calcium, VD, and iron
supplements
D. Clients who have chronic kidneys disease require enough calories to avoid
the use of muscle protein from energy. Foods like canola oil and olive oil are
monounsaturated fats that can supply additional calories in the client's meals.
,A nurse is caring for an infant who has gastroenteritis and is dehydrated. Which of
the following characteristics places the infant at a higher risk of electrolyte
imbalance compared to an adult client?
A. less extracellular fluid
B. reduced body surface area
C. longer intestinal tract
D. decreased rate of metabolism ---------CORRECT ANSWER-----------------**C.**
Rationale: Compared to adults or older children, infants have a longer intestinal
tract. This results in greater fluid losses, especially through diarrhea.
A. Compared to adults or older children, infants have a large amount of
extracellular fluid. This results in a larger fluid volume and more rapid water loss
in this age group.
C. compared to adults or older children, infants have a larger body surface area.
This results in greater fluid losses through the intestines.
D. compared to adults or older children, infants have an increased rate of
metabolism. This results in the production of more metabolic waste, which
must be excreted by the kidneys.
A home health nurse is planning care for a client who is receiving chemotherapy
and has neutropenia. Which of the following foods should the nurse include in the
client's plan of care?
A. soft-boiled eggs
B. brie cheese made with unpasteurized milk
C. cold deli-meat sandwiches
D. baked chicken ---------CORRECT ANSWER-----------------**D.**
,Rationale: well-cooked meats, including baked chicken, do not pose a threat to
client who have neutropenia and may be included in the client's dietary plan.
for optimal safety, poultry should be cooked to an internal temperature of 74
degrees celcius
B. soft cheeses like brie, which are made with unpasteurized milk, can contain
bacteria and should be avoided by cients who have neutropenia
C. cold deli meats and lunch meats can contain Listeria monocytogenes. these
bacteria remain viable at refrigerated and room temperatures and can make a
client who is immunocompromised severely ill. as an alternative, the nurse
should recommend heating all deli meats or lunch meats.
A nurse is caring for a client from the Middle East who has celiac disease. Which
of the following actions should the nurse perform regarding the client's diet?
A. provide foods prepared according to Kosher dietary law
B. ask the kitchen to prepare grits to meet the client's dietary need for grains
C. determine the client's dietary preference
D. prepare a diet tray that includes veggies and barley soup ---------CORRECT
ANSWER-----------------**C.**
Rationale: while generalization are often made regarding the traditional eating
practice of client based on their cultural backgrounds, individual foods choices
can deviate from these generalizations. The nurse should assess the client's
dietary habits before planning to meet dietary needs.
B. Although client who have celiac disease are unable to consume gains such as
wheat, rye, and barley, it is not culturally sensitive to request the preparation of
certain foods without consulting the client.
, D. Client who have celiac disease are unable to process certain gains, including
wheat, rye, and barley. If consumed, these grains can result in diarrhea,
abdominal pain and weight loss.
A nurse is assessing a client's nutritional status. The nurse determines the client is
consuming 500 calories more per day than his energy level requires. If his dietary
habits do not change, how long will it take the client to gain 4.5 kg (10lb)?
A. 10 months
B. 5 months
C. 5 weeks
D. 10 weeks ---------CORRECT ANSWER-----------------**D**
Rationale: because 1 lb of body fat is equivalent to 3500 calories, consuming 500
extra calories each day for 7 days would lead to a total 3500 calories and 1 lb
grain per week. At the rate of 1 lb per week, the client would gain 10lb in 10
weeks.
B.at the rate of 1 lb per week, the client would gain 20 to 25 lb in 5 months
C. at the end of 1 lb per week, the client would gain 5 lb in 5 weeks.
A nurse is caring for a client who has diverticulitis and a new prescription for a
low-fiber diet. Which of the following food items should the nurse remove the
client's meal tray?
A. canned fruits
b. white bread
c. broiled hamburger
