RN Nutrition 2025 ATI Proctored Exam
QUESTIONS AND VERIFIED
ANSWERS GRADED A+
Carbs - ANSWER-provide energy
Carbs sources - ANSWER-glucose (corn syrup), fructose (fruits), galactose (in milk),
sucrose (table sugar), lactose (milk sugar), maltose (malt sugar), starches (grains,
legumes, root veggies), fiber (whole grains, fruits, veggies)
Carbs/day M - ANSWER-305 g
Carbs/day F and children - ANSWER-228 g
Fiber - ANSWER-Classified as a carb
Pectin, gum, cellulose, and oligosaccharides
Important for proper bowel elimination and is a digestive aid
Lowers cholesterol and stabilizes BG
Fiber sources - ANSWER-fruits, vegetables, whole grains, nuts, seeds
Fiber/day F - ANSWER-25 g
Fiber/day M - ANSWER-38 g
Protein - ANSWER-help build tissue, balance nitrogen and water, back up energy,
support metabolism, help immunity
Protein sources - ANSWER-black beans & rice, humus & crackers, meats (duh)
Protein/day - ANSWER-0.8g/kg
10-35% of total calories
Lipids - ANSWER-stored energy for body, hormone production, structure material for
cells, padding for vital organs, insulation, covers nerve fibers
3 types: triglycerides*, phospholipids, and sterols
Lipids sources - ANSWER-dark meat, poultry skin, dairy foods, added oils (margarine,
butter, shortening, oils, lard)
Triglycerides - ANSWER-95% of fat in food
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, Saturated fats - ANSWER-Triglyceride
solid at room temperature
found primarily in animal sources
Unsaturated fatty acids - ANSWER-Triglyceride
Usually from plant sources
olives, canola oil, avocado, peanuts, other nuts, corn, soybean, sunflower, fish
Essential fatty acids - ANSWER-Triglyceride
made from broken down fats
omega-3 and omega-6 are an example and are used to support blood clotting, BP,
inflammatory responses, and other
Fats/day - ANSWER-20-30% of total cals
10% or less cals should be from saturated fats
Vitamins - ANSWER-catalysts for metabolic functions and chemical reactions
13 essential!
Water soluble vitamins - ANSWER-B, C
Fat soluble vitamins - ANSWER-A, D, E, K
Vitamin C & sources - ANSWER-Antioxidant, tissue building, iron absorption
citrus fruits, tomatoes, peppers, leafy greens, strawberries
Vitamin C deficiency - ANSWER-scurvy, decreased iron absorption, bleeding gums
Cigarette smokers and Vit C - ANSWER-should increase Vit C by 35mg/day
Vitamin B & sources - ANSWER-many different ones but they most affect energy,
metabolism, and neuro function
leafy greens, unprocessed and enriched grains
Vitamin B1 (Thiamin) & sources - ANSWER-muscle energy and energy metabolism
meats, grains, legumes
Vitamin B1 deficiency - ANSWER-headache, weight loss, fatigue, beriberi
Vitamin B2 (Riboflavin) - ANSWER-assists with releasing energy from cells
milk, meats, dark leafy veggies
Vitamin B2 deficiency - ANSWER-skin eruptions, cracked lips, red swollen tongue
Vitamin B3 (Niacin) - ANSWER-metabolism of fat, glucose, and alcohol; synthesis of
fatty acids, cholesterol and steroid hormones
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QUESTIONS AND VERIFIED
ANSWERS GRADED A+
Carbs - ANSWER-provide energy
Carbs sources - ANSWER-glucose (corn syrup), fructose (fruits), galactose (in milk),
sucrose (table sugar), lactose (milk sugar), maltose (malt sugar), starches (grains,
legumes, root veggies), fiber (whole grains, fruits, veggies)
Carbs/day M - ANSWER-305 g
Carbs/day F and children - ANSWER-228 g
Fiber - ANSWER-Classified as a carb
Pectin, gum, cellulose, and oligosaccharides
Important for proper bowel elimination and is a digestive aid
Lowers cholesterol and stabilizes BG
Fiber sources - ANSWER-fruits, vegetables, whole grains, nuts, seeds
Fiber/day F - ANSWER-25 g
Fiber/day M - ANSWER-38 g
Protein - ANSWER-help build tissue, balance nitrogen and water, back up energy,
support metabolism, help immunity
Protein sources - ANSWER-black beans & rice, humus & crackers, meats (duh)
Protein/day - ANSWER-0.8g/kg
10-35% of total calories
Lipids - ANSWER-stored energy for body, hormone production, structure material for
cells, padding for vital organs, insulation, covers nerve fibers
3 types: triglycerides*, phospholipids, and sterols
Lipids sources - ANSWER-dark meat, poultry skin, dairy foods, added oils (margarine,
butter, shortening, oils, lard)
Triglycerides - ANSWER-95% of fat in food
Page 1 of 6
, Saturated fats - ANSWER-Triglyceride
solid at room temperature
found primarily in animal sources
Unsaturated fatty acids - ANSWER-Triglyceride
Usually from plant sources
olives, canola oil, avocado, peanuts, other nuts, corn, soybean, sunflower, fish
Essential fatty acids - ANSWER-Triglyceride
made from broken down fats
omega-3 and omega-6 are an example and are used to support blood clotting, BP,
inflammatory responses, and other
Fats/day - ANSWER-20-30% of total cals
10% or less cals should be from saturated fats
Vitamins - ANSWER-catalysts for metabolic functions and chemical reactions
13 essential!
Water soluble vitamins - ANSWER-B, C
Fat soluble vitamins - ANSWER-A, D, E, K
Vitamin C & sources - ANSWER-Antioxidant, tissue building, iron absorption
citrus fruits, tomatoes, peppers, leafy greens, strawberries
Vitamin C deficiency - ANSWER-scurvy, decreased iron absorption, bleeding gums
Cigarette smokers and Vit C - ANSWER-should increase Vit C by 35mg/day
Vitamin B & sources - ANSWER-many different ones but they most affect energy,
metabolism, and neuro function
leafy greens, unprocessed and enriched grains
Vitamin B1 (Thiamin) & sources - ANSWER-muscle energy and energy metabolism
meats, grains, legumes
Vitamin B1 deficiency - ANSWER-headache, weight loss, fatigue, beriberi
Vitamin B2 (Riboflavin) - ANSWER-assists with releasing energy from cells
milk, meats, dark leafy veggies
Vitamin B2 deficiency - ANSWER-skin eruptions, cracked lips, red swollen tongue
Vitamin B3 (Niacin) - ANSWER-metabolism of fat, glucose, and alcohol; synthesis of
fatty acids, cholesterol and steroid hormones
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