ATI NUTRITION PROCTORED EXAM – PRACTICE QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) PLUS RATIONALES 2026 Q&A | INSTANT DOWNLOAD PDF.
Core Domains
- Essential Nutrients and Dietary Guidelines
- Nutrition Across the Lifespan
- Therapeutic Diets and Disease Management
- Enteral and Parenteral Nutrition Support
- Food Safety and Nursing Assessment
- Metabolic Disorders and Fluid/Electrolyte Balance
- Nutritional Needs for Surgical Recovery
- Pharmacological Interactions with Nutrition
Introduction
The purpose of this comprehensive assessment is to evaluate the clinical proficiency and
theoretical knowledge required for success on the ATI Nutrition Proctored Exam. This exam
measures a candidate’s ability to integrate nutritional principles into holistic nursing care,
ensuring safe and effective patient outcomes. The assessment consists of 200 multiple-choice
and scenario-based questions designed to test critical thinking, professional decision-making,
and the application of evidence-based practice. Candidates will be evaluated on their
understanding of foundational nutritional science as well as their ability to manage complex
clinical situations, such as metabolic instability and specialized feeding protocols, reflecting the
demands of real-world nursing environments.
SECTION ONE: QUESTIONS 1–100
1. A nurse is providing teaching to a client who has a new prescription for phenelzine. Which
of the following foods should the nurse instruct the client to avoid?
A. Fresh salmon
B. Aged cheddar cheese
,C. Roasted chicken
D. Sliced apples
🟢 Correct answer B
🔴 RATIONALE: Phenelzine is an MAOI; consuming foods high in tyramine, such as aged
cheeses, can trigger a hypertensive crisis.
2. A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the
following actions should the nurse take to prevent complications?
A. Change the TPN IV tubing every 72 hours.
B. Check the client's capillary blood glucose every 4 to 6 hours.
C. Increase the infusion rate if the schedule falls behind.
D. Administer the TPN through a peripheral intravenous line.
🟢 Correct answer B
🔴 RATIONALE: TPN contains high concentrations of dextrose, placing the client at risk for
hyperglycemia; frequent monitoring allows for timely insulin administration.
3. A nurse is assessing a client for protein-calorie malnutrition. Which of the following
findings should the nurse expect?
A. Dependent edema
B. Moist skin
C. Hyperreflexia
D. Increased muscle mass
🟢 Correct answer A
🔴 RATIONALE: Protein deficiency leads to a decrease in colloidal osmotic pressure, causing
fluid to leak into the interstitial space, resulting in edema.
4. A nurse is providing education to a client who is pregnant about folic acid intake. Which of
the following information should the nurse include?
,A. Folic acid helps prevent neural tube defects in the fetus.
B. Increase intake to 200 mcg per day.
C. Folic acid is primarily found in dairy products.
D. Start taking folic acid after the first trimester.
🟢 Correct answer A
🔴 RATIONALE: Adequate folic acid intake before and during early pregnancy is essential for the
proper closure of the neural tube.
5. A nurse is teaching a client with heart failure about a low-sodium diet. Which of the
following food choices by the client indicates an understanding of the teaching?
A. Smoked ham
B. Canned vegetable soup
C. Fresh turkey breast
D. Soy sauce
🟢 Correct answer C
🔴 RATIONALE: Fresh meats are naturally low in sodium compared to processed, smoked, or
canned options which contain high levels of salt as a preservative.
6. A nurse is reviewing the lab results of a client who has chronic kidney disease. Which of
the following minerals should the nurse expect to be restricted in the client's diet?
A. Calcium
B. Iron
C. Phosphorus
D. Zinc
🟢 Correct answer C
🔴 RATIONALE: As kidney function declines, the ability to excrete phosphorus decreases,
leading to hyperphosphatemia and potential bone disease.
, 7. A nurse is planning care for a client who has dysphagia following a stroke. Which of the
following interventions should the nurse include?
A. Provide thin liquids to facilitate swallowing.
B. Encourage the client to tilt their head back while swallowing.
C. Place food on the unaffected side of the client's mouth.
D. Allow the client to eat in a side-lying position.
🟢 Correct answer C
🔴 RATIONALE: Placing food on the unaffected side maximizes the use of intact motor and
sensory function to safely bolus and swallow food.
8. A nurse is caring for a client who is 24 hours postoperative following abdominal surgery
and is receiving a clear liquid diet. Which of the following items should the nurse offer?
A. Vanilla pudding
B. Orange juice with pulp
C. Grape juice
D. Low-fat yogurt
🟢 Correct answer C
🔴 RATIONALE: Clear liquids are those that are transparent at room temperature; grape juice is
appropriate, while pudding and yogurt are considered full liquids.
9. A nurse is educating a client who has a new diagnosis of Celiac disease. Which of the
following grains should the nurse instruct the client to avoid?
A. Rice
B. Barley
C. Corn
D. Quinoa
🟢 Correct answer B
🔴 RATIONALE: Barley contains gluten, which triggers an immune response in clients with
(VERIFIED ANSWERS) PLUS RATIONALES 2026 Q&A | INSTANT DOWNLOAD PDF.
Core Domains
- Essential Nutrients and Dietary Guidelines
- Nutrition Across the Lifespan
- Therapeutic Diets and Disease Management
- Enteral and Parenteral Nutrition Support
- Food Safety and Nursing Assessment
- Metabolic Disorders and Fluid/Electrolyte Balance
- Nutritional Needs for Surgical Recovery
- Pharmacological Interactions with Nutrition
Introduction
The purpose of this comprehensive assessment is to evaluate the clinical proficiency and
theoretical knowledge required for success on the ATI Nutrition Proctored Exam. This exam
measures a candidate’s ability to integrate nutritional principles into holistic nursing care,
ensuring safe and effective patient outcomes. The assessment consists of 200 multiple-choice
and scenario-based questions designed to test critical thinking, professional decision-making,
and the application of evidence-based practice. Candidates will be evaluated on their
understanding of foundational nutritional science as well as their ability to manage complex
clinical situations, such as metabolic instability and specialized feeding protocols, reflecting the
demands of real-world nursing environments.
SECTION ONE: QUESTIONS 1–100
1. A nurse is providing teaching to a client who has a new prescription for phenelzine. Which
of the following foods should the nurse instruct the client to avoid?
A. Fresh salmon
B. Aged cheddar cheese
,C. Roasted chicken
D. Sliced apples
🟢 Correct answer B
🔴 RATIONALE: Phenelzine is an MAOI; consuming foods high in tyramine, such as aged
cheeses, can trigger a hypertensive crisis.
2. A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the
following actions should the nurse take to prevent complications?
A. Change the TPN IV tubing every 72 hours.
B. Check the client's capillary blood glucose every 4 to 6 hours.
C. Increase the infusion rate if the schedule falls behind.
D. Administer the TPN through a peripheral intravenous line.
🟢 Correct answer B
🔴 RATIONALE: TPN contains high concentrations of dextrose, placing the client at risk for
hyperglycemia; frequent monitoring allows for timely insulin administration.
3. A nurse is assessing a client for protein-calorie malnutrition. Which of the following
findings should the nurse expect?
A. Dependent edema
B. Moist skin
C. Hyperreflexia
D. Increased muscle mass
🟢 Correct answer A
🔴 RATIONALE: Protein deficiency leads to a decrease in colloidal osmotic pressure, causing
fluid to leak into the interstitial space, resulting in edema.
4. A nurse is providing education to a client who is pregnant about folic acid intake. Which of
the following information should the nurse include?
,A. Folic acid helps prevent neural tube defects in the fetus.
B. Increase intake to 200 mcg per day.
C. Folic acid is primarily found in dairy products.
D. Start taking folic acid after the first trimester.
🟢 Correct answer A
🔴 RATIONALE: Adequate folic acid intake before and during early pregnancy is essential for the
proper closure of the neural tube.
5. A nurse is teaching a client with heart failure about a low-sodium diet. Which of the
following food choices by the client indicates an understanding of the teaching?
A. Smoked ham
B. Canned vegetable soup
C. Fresh turkey breast
D. Soy sauce
🟢 Correct answer C
🔴 RATIONALE: Fresh meats are naturally low in sodium compared to processed, smoked, or
canned options which contain high levels of salt as a preservative.
6. A nurse is reviewing the lab results of a client who has chronic kidney disease. Which of
the following minerals should the nurse expect to be restricted in the client's diet?
A. Calcium
B. Iron
C. Phosphorus
D. Zinc
🟢 Correct answer C
🔴 RATIONALE: As kidney function declines, the ability to excrete phosphorus decreases,
leading to hyperphosphatemia and potential bone disease.
, 7. A nurse is planning care for a client who has dysphagia following a stroke. Which of the
following interventions should the nurse include?
A. Provide thin liquids to facilitate swallowing.
B. Encourage the client to tilt their head back while swallowing.
C. Place food on the unaffected side of the client's mouth.
D. Allow the client to eat in a side-lying position.
🟢 Correct answer C
🔴 RATIONALE: Placing food on the unaffected side maximizes the use of intact motor and
sensory function to safely bolus and swallow food.
8. A nurse is caring for a client who is 24 hours postoperative following abdominal surgery
and is receiving a clear liquid diet. Which of the following items should the nurse offer?
A. Vanilla pudding
B. Orange juice with pulp
C. Grape juice
D. Low-fat yogurt
🟢 Correct answer C
🔴 RATIONALE: Clear liquids are those that are transparent at room temperature; grape juice is
appropriate, while pudding and yogurt are considered full liquids.
9. A nurse is educating a client who has a new diagnosis of Celiac disease. Which of the
following grains should the nurse instruct the client to avoid?
A. Rice
B. Barley
C. Corn
D. Quinoa
🟢 Correct answer B
🔴 RATIONALE: Barley contains gluten, which triggers an immune response in clients with
