ATI NUTRITION
Exam 1 | Questions & Answers with Rationales |
Nursing Study Guide 2026
RESOURCE FEATURES
• ATI Nutrition Exam 1 practice questions
• Answers for self-assessment
• Detailed rationales
• Nursing-focused explanations
• Clinical scenario questions
• Nutrition assessment review
• Patient-teaching concepts
• Exam preparation and knowledge reinforcement
,ATI Nutrition Exam 1 | Questions & Answers
with Rationales | Nursing Study Guide 2026
Question 1
A nurse is educating a client who has anemia about dietary intake of
iron. Which of the following is a non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey
Answer: B
Rationale: Dried beans are a non-heme source of iron (plant-based).
Ground beef, salmon, and turkey are heme sources of iron (animal-based).
Non-heme iron is less readily absorbed than heme iron but is still an
important dietary source.
Question 2
A nurse is discussing foods that are high in vitamin D with a client
who is unable to be out in the sunlight. Which of the following should
be included in the teaching?
,A. 1 cup steamed long-grain brown rice
B. 6 medium raw strawberries
C. ½ cup boiled Brussels sprouts
D. 2 large, poached eggs
Answer: D
Rationale: Eggs (especially egg yolks) are a good dietary source of vitamin
D. Other sources include fatty fish and fortified dairy products. Brown rice,
strawberries, and Brussels sprouts are not significant sources of vitamin D.
Question 3
A nurse is reviewing dietary recommendations with a group of clients
at a health fair. Which of the following information should the nurse
include?
A. "Fats should be 5% to 15% of daily calorie intake."
B. "Make protein 10% to 35% of total calories each day."
C. "Consume 1,500 mL of water from liquids and solids daily."
D. "The body needs 40 mg of iron each day."
Answer: B
Rationale: The acceptable macronutrient distribution range (AMDR) for
protein is 10-35% of total daily calories. Fats should be 20-35%, and
carbohydrates should be 45-65%. The body needs approximately 8-18 mg
of iron daily depending on age and gender.
, Question 4
A nurse is teaching a nutritional class on minerals and electrolytes.
The nurse should include which of the following foods as a major
source of magnesium?
A. Tuna
B. Spinach
C. Milk
D. Apple
Answer: B
Rationale: Spinach and other dark green leafy vegetables are excellent
sources of magnesium. Tuna provides some magnesium but is primarily
known for omega-3 fatty acids. Milk is a source of calcium and phosphorus.
Question 5
A nurse is discussing health problems associated with nutrient
deficiencies with a group of clients. Which of the following conditions
is associated with a deficiency of vitamin C? (Select all that apply.)
A. Dysrhythmias
B. Scurvy
C. Pernicious anemia
D. Megaloblastic anemia
E. Bleeding gums
Exam 1 | Questions & Answers with Rationales |
Nursing Study Guide 2026
RESOURCE FEATURES
• ATI Nutrition Exam 1 practice questions
• Answers for self-assessment
• Detailed rationales
• Nursing-focused explanations
• Clinical scenario questions
• Nutrition assessment review
• Patient-teaching concepts
• Exam preparation and knowledge reinforcement
,ATI Nutrition Exam 1 | Questions & Answers
with Rationales | Nursing Study Guide 2026
Question 1
A nurse is educating a client who has anemia about dietary intake of
iron. Which of the following is a non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey
Answer: B
Rationale: Dried beans are a non-heme source of iron (plant-based).
Ground beef, salmon, and turkey are heme sources of iron (animal-based).
Non-heme iron is less readily absorbed than heme iron but is still an
important dietary source.
Question 2
A nurse is discussing foods that are high in vitamin D with a client
who is unable to be out in the sunlight. Which of the following should
be included in the teaching?
,A. 1 cup steamed long-grain brown rice
B. 6 medium raw strawberries
C. ½ cup boiled Brussels sprouts
D. 2 large, poached eggs
Answer: D
Rationale: Eggs (especially egg yolks) are a good dietary source of vitamin
D. Other sources include fatty fish and fortified dairy products. Brown rice,
strawberries, and Brussels sprouts are not significant sources of vitamin D.
Question 3
A nurse is reviewing dietary recommendations with a group of clients
at a health fair. Which of the following information should the nurse
include?
A. "Fats should be 5% to 15% of daily calorie intake."
B. "Make protein 10% to 35% of total calories each day."
C. "Consume 1,500 mL of water from liquids and solids daily."
D. "The body needs 40 mg of iron each day."
Answer: B
Rationale: The acceptable macronutrient distribution range (AMDR) for
protein is 10-35% of total daily calories. Fats should be 20-35%, and
carbohydrates should be 45-65%. The body needs approximately 8-18 mg
of iron daily depending on age and gender.
, Question 4
A nurse is teaching a nutritional class on minerals and electrolytes.
The nurse should include which of the following foods as a major
source of magnesium?
A. Tuna
B. Spinach
C. Milk
D. Apple
Answer: B
Rationale: Spinach and other dark green leafy vegetables are excellent
sources of magnesium. Tuna provides some magnesium but is primarily
known for omega-3 fatty acids. Milk is a source of calcium and phosphorus.
Question 5
A nurse is discussing health problems associated with nutrient
deficiencies with a group of clients. Which of the following conditions
is associated with a deficiency of vitamin C? (Select all that apply.)
A. Dysrhythmias
B. Scurvy
C. Pernicious anemia
D. Megaloblastic anemia
E. Bleeding gums
