ATI Nutrition Proctor Study Guide Review
questions and Answers
How many calories do carbs provide? - ANS>>4 cal/g
How many calories do fats provide? - ANS>>9 cal/g
How many calories do proteins provide? - ANS>>4 cal/g
Glucose - ANS>>70-115
Albumin - ANS>>3.5-5.0
Prealbumin - ANS>>15-36
Protein - ANS>>6-8
Sodium - ANS>>135-145
Potassium - ANS>>3.5-5.0
Calcium - ANS>>9.0-10.5
Magnesium - ANS>>1.3-2.1
Platelets - ANS>>150,000-400,000
Hemoglobin - ANS>>12-18
, Hematocrit - ANS>>37%-52%
Cholesterol - ANS>><200
HDL - ANS>>Male >40; Female >50
LDL - ANS>><100
Triglycerides - ANS>><150
Glycosylated Hemoglobin A1c - ANS>>4.0-6.0%
Creatinine - ANS>>0.6-1.3
BUN - ANS>>6-20
WBC - ANS>>5,000-10,000
Food sources for folic acid - ANS>>Green leafy vegetables; liver, beef, and fish; legumes; grapefruit an
oranges
Food sources for niacin - ANS>>Meats, poultry, fish, beans, peanuts, grains, legumes, milk, whole grain
and enriched breads and cereals.
Deficiency of Niacin (B3) - ANS>>results in pellagra S/S: sun-sensitive skin lesions and GI an
neurological findings.
Food sources for B12 (thiamine) - ANS>>pork and nuts, whole-grain cereals, legumes
Thiamin (B1) deficiency - ANS>>results in beriberi (ataxia, confusion, anorexia, tachycaria), headache, w
loss, fatigue
Food sources for B2 (riboflavin) - ANS>>milk, lean meats, fish, grains
Deficiency of Riboflavin (B2) - ANS>>results in cheilosis (S/S: scales and cracks on lips and in corners o
mouth), swollen/smooth red tongue (glossitis), and dermatitis of ears, nose, and mouth)
Food sources for B6 (pyridoxine) - ANS>>yeast, corn, meat, poultry, fish
questions and Answers
How many calories do carbs provide? - ANS>>4 cal/g
How many calories do fats provide? - ANS>>9 cal/g
How many calories do proteins provide? - ANS>>4 cal/g
Glucose - ANS>>70-115
Albumin - ANS>>3.5-5.0
Prealbumin - ANS>>15-36
Protein - ANS>>6-8
Sodium - ANS>>135-145
Potassium - ANS>>3.5-5.0
Calcium - ANS>>9.0-10.5
Magnesium - ANS>>1.3-2.1
Platelets - ANS>>150,000-400,000
Hemoglobin - ANS>>12-18
, Hematocrit - ANS>>37%-52%
Cholesterol - ANS>><200
HDL - ANS>>Male >40; Female >50
LDL - ANS>><100
Triglycerides - ANS>><150
Glycosylated Hemoglobin A1c - ANS>>4.0-6.0%
Creatinine - ANS>>0.6-1.3
BUN - ANS>>6-20
WBC - ANS>>5,000-10,000
Food sources for folic acid - ANS>>Green leafy vegetables; liver, beef, and fish; legumes; grapefruit an
oranges
Food sources for niacin - ANS>>Meats, poultry, fish, beans, peanuts, grains, legumes, milk, whole grain
and enriched breads and cereals.
Deficiency of Niacin (B3) - ANS>>results in pellagra S/S: sun-sensitive skin lesions and GI an
neurological findings.
Food sources for B12 (thiamine) - ANS>>pork and nuts, whole-grain cereals, legumes
Thiamin (B1) deficiency - ANS>>results in beriberi (ataxia, confusion, anorexia, tachycaria), headache, w
loss, fatigue
Food sources for B2 (riboflavin) - ANS>>milk, lean meats, fish, grains
Deficiency of Riboflavin (B2) - ANS>>results in cheilosis (S/S: scales and cracks on lips and in corners o
mouth), swollen/smooth red tongue (glossitis), and dermatitis of ears, nose, and mouth)
Food sources for B6 (pyridoxine) - ANS>>yeast, corn, meat, poultry, fish
