ATI NUTRITION PROCTORED EXAM 2020 WITH NGN QUESTIONS
100% VERIFIED CORRECT ANSWERS/A+ GRADE
1.A nurse is caring for a client who has bilateral eye patches in place following an injury. When theclient’s
food tray arrives, which of the following interventions should the nurse take to promote independence in
eating?
Describe to the client the location of the food on the tray
2.A nurse is completing an admission assessment on an adolescent client who is vegetarian. Heeats milk
products but does not like beans. Which of the following items should the nurse suggest the client order
for lunch to provide the nutrients most likely to be lacking in his diet?
Peanut butter and jelly sandwich
3.A nurse is teaching a client about snacks that are appropriate on a low-fat, low-sodium and low-cholesterol
diet. Which of the following food choices by the client indicates the need for further teaching?
A slice of cheese
4.A nurse is providing teaching about dietary recommendations to a client who has iron deficiency anemia.
Which of the following dietary recommendations should the nurse include as a food that enhances iron
absorption when consumed with nonheme iron?
Tomato juice
5.A nurse is teaching a client who has gastroesophageal reflux disease about managing hisillness. Which
of the following recommendations should the nurse include in the teaching?
Avoid eating within 3 hr of bedtime
6.A client who has chronic lymphocytic leukemia is starting chemotherapy treatments and ask ifshe needs
to make any dietary changes. Which of the following statements should the nurse make?
“You should avoid drinking liquids an hour before the treatments”
7.A nurse is caring for a client following a CVA and observes the client experiencing severe dysphagia.
The nurse notifies the provider. Which of the following nutritional therapies will likelybe prescribed?
Supplements via nasogastric tube
8.A nurse is providing teaching to a client who is pregnant and is vegan. The nurse should instructthe client
that which of the following foods is a reliable source of Vitamin B12?
Sunflower margarine
, 9.A nurse is caring for a client who is receiving total parenteral nutrition (TPN). The pharmacy is delayed
in supplying the client’s next container of TPN. Which of the following fluids should thenurse infuse until
the next container arrives?
Dextrose 10% in water
10.A nurse is planning care for a client who has cirrhosis and ascites. Which of the followinginterventions
should the nurse include in the plan of care?
Decrease the client’s fluid intake
11.A nurse is planning teaching for the parents of a toddler who follows a vegetarian diet. The nurse
should plan to include which of the following foods as the best source of dietary protein for the child?
Soy milk
12.A nurse is developing a program about strategies to prevent foodborne illness for a communitygroup. The
nurse should plan to include which of the following recommendations?
Avoid unpasteurized dairy products, keep cold food temperatures below 40 F., reheat leftoversbefore
eating, wash raw vegetables thoroughly in clean water.
13.A nurse is teaching a client about preparing low-fat meals. The nurse should include that whichof the
following oils contains saturated fat?
Coconut
14.A nurse is teaching a client about which foods she should include in her low-fiber diet. Which ofthe
following statements indicates the client understands the teaching?
I should choose white rice as a side dish.
15.A nurse is providing discharge teaching for a client who has chronic pancreatitis. Which of thefollowing
statements should the nurse make?
You should increase your daily intake of protein
16.A nurse is caring for a client who has Crohn’s disease and is receiving parenteral nutrition.Which of the
following interventions should the nurse include in the care of this client?
Monitor daily laboratory values and reports as needed.
17.A nurse is caring for a client who has a large lower-leg ulcer. Which of the following foodsshould the
nurse suggest to the client to provide the most protein for wound healing?
100% VERIFIED CORRECT ANSWERS/A+ GRADE
1.A nurse is caring for a client who has bilateral eye patches in place following an injury. When theclient’s
food tray arrives, which of the following interventions should the nurse take to promote independence in
eating?
Describe to the client the location of the food on the tray
2.A nurse is completing an admission assessment on an adolescent client who is vegetarian. Heeats milk
products but does not like beans. Which of the following items should the nurse suggest the client order
for lunch to provide the nutrients most likely to be lacking in his diet?
Peanut butter and jelly sandwich
3.A nurse is teaching a client about snacks that are appropriate on a low-fat, low-sodium and low-cholesterol
diet. Which of the following food choices by the client indicates the need for further teaching?
A slice of cheese
4.A nurse is providing teaching about dietary recommendations to a client who has iron deficiency anemia.
Which of the following dietary recommendations should the nurse include as a food that enhances iron
absorption when consumed with nonheme iron?
Tomato juice
5.A nurse is teaching a client who has gastroesophageal reflux disease about managing hisillness. Which
of the following recommendations should the nurse include in the teaching?
Avoid eating within 3 hr of bedtime
6.A client who has chronic lymphocytic leukemia is starting chemotherapy treatments and ask ifshe needs
to make any dietary changes. Which of the following statements should the nurse make?
“You should avoid drinking liquids an hour before the treatments”
7.A nurse is caring for a client following a CVA and observes the client experiencing severe dysphagia.
The nurse notifies the provider. Which of the following nutritional therapies will likelybe prescribed?
Supplements via nasogastric tube
8.A nurse is providing teaching to a client who is pregnant and is vegan. The nurse should instructthe client
that which of the following foods is a reliable source of Vitamin B12?
Sunflower margarine
, 9.A nurse is caring for a client who is receiving total parenteral nutrition (TPN). The pharmacy is delayed
in supplying the client’s next container of TPN. Which of the following fluids should thenurse infuse until
the next container arrives?
Dextrose 10% in water
10.A nurse is planning care for a client who has cirrhosis and ascites. Which of the followinginterventions
should the nurse include in the plan of care?
Decrease the client’s fluid intake
11.A nurse is planning teaching for the parents of a toddler who follows a vegetarian diet. The nurse
should plan to include which of the following foods as the best source of dietary protein for the child?
Soy milk
12.A nurse is developing a program about strategies to prevent foodborne illness for a communitygroup. The
nurse should plan to include which of the following recommendations?
Avoid unpasteurized dairy products, keep cold food temperatures below 40 F., reheat leftoversbefore
eating, wash raw vegetables thoroughly in clean water.
13.A nurse is teaching a client about preparing low-fat meals. The nurse should include that whichof the
following oils contains saturated fat?
Coconut
14.A nurse is teaching a client about which foods she should include in her low-fiber diet. Which ofthe
following statements indicates the client understands the teaching?
I should choose white rice as a side dish.
15.A nurse is providing discharge teaching for a client who has chronic pancreatitis. Which of thefollowing
statements should the nurse make?
You should increase your daily intake of protein
16.A nurse is caring for a client who has Crohn’s disease and is receiving parenteral nutrition.Which of the
following interventions should the nurse include in the care of this client?
Monitor daily laboratory values and reports as needed.
17.A nurse is caring for a client who has a large lower-leg ulcer. Which of the following foodsshould the
nurse suggest to the client to provide the most protein for wound healing?
