ATI PN NUTRITION PROCTORED EXAM
WITH NGN | 100 QUESTIONS AND
CORRECT ANSWERS WITH
RATIONALES | BRAND NEW 2025/2026
VERSION
Core Domains
1. Basic Nutrition Principles – Macronutrients (Carbohydrates, Proteins,
Fats), Micronutrients (Vitamins, Minerals), Digestion, Absorption, Metabolism
2. Nutrition Across the Lifespan – Pregnancy, Lactation, Infancy, Childhood,
Adolescence, Adulthood, Older Adults
3. Therapeutic Diets – Modified Consistency (Clear Liquid, Full Liquid,
Mechanical Soft, Pureed), Sodium-Restricted, Renal, Diabetic, Cardiac,
Gluten-Free
4. Enteral and Parenteral Nutrition – NG Tube, G-Tube, J-Tube, TPN, PPN,
Formula Selection, Administration, Complications
5. Fluid and Electrolyte Balance – Fluid Intake/Output, Electrolyte
Imbalances, Dehydration, Fluid Overload, Hydration Assessment
6. Nutritional Assessment – Anthropometric Measurements, BMI, Laboratory
Values, Skin Fold Measurements, Dietary History, Clinical Signs
7. Client Education – Dietary Modifications, Food Selection, Meal Planning,
Cultural Considerations, Food Safety, Label Reading
8. Obesity and Weight Management – BMI Classification, Healthy Weight
Loss, Bariatric Surgery, Eating Disorders
9. NGN – Clinical Judgment, Bow-Tie Case Studies, Extended Multiple
Response (SATA), Unfolding Cases, Prioritization
10. NGN – Interprofessional Collaboration, Quality Improvement, Care
Coordination, Health Teaching, Transition of Care
Introduction
This comprehensive practice examination is meticulously designed for practical
nursing students preparing for the ATI PN Nutrition Proctored Assessment. The
examination covers all essential nutritional domains required for successful
program completion and NCLEX-PN readiness, including basic nutrition
principles, nutrition across the lifespan, therapeutic diets, enteral and parenteral
,nutrition, fluid and electrolyte balance, nutritional assessment, client education,
and weight management. Through a combination of multiple-choice questions,
Select-All-That-Apply (SATA), and Next Generation NCLEX (NGN) style case
studies, candidates will demonstrate their understanding of nutritional principles,
clinical judgment, and patient care in diverse clinical scenarios. Each question
includes a detailed rationale explaining the correct answer and reinforcing key
concepts. Successful completion of this examination demonstrates readiness for the
official ATI PN Nutrition assessment and the NCLEX-PN licensure examination.
1. A nurse is providing teaching to a client who has a new prescription for a
low-sodium diet. Which of the following foods should the nurse instruct the
client to avoid?
A. Fresh fruits
B. Fresh vegetables
C. Canned soup
D. Unsalted nuts
C. Canned soup
RATIONALE: Canned soups are typically high in sodium as a preservative and
flavor enhancer. Fresh fruits, fresh vegetables, and unsalted nuts are naturally low
in sodium and appropriate for a low-sodium diet.
2. A nurse is teaching a client about healthy dietary choices. Which of the
following statements by the client indicates an understanding of the teaching?
A. "I should consume more saturated fats to increase my energy."
B. "I should increase my intake of whole grains and fiber."
C. "I should avoid all carbohydrates to lose weight."
D. "I should eliminate protein from my diet."
B. "I should increase my intake of whole grains and fiber."
RATIONALE: Whole grains and fiber are important components of a healthy
diet and can help reduce the risk of chronic diseases. Saturated fats should be
,limited, carbohydrates should not be eliminated entirely, and protein is essential for
body function.
3. A nurse is caring for a client who is 2 hours postoperative following a bowel
resection and has a nasogastric (NG) tube. The nurse should recognize that
which of the following is an expected finding?
A. Drainage of greenish-yellow fluid
B. Absent bowel sounds
C. Abdominal distention
D. Nausea
A. Drainage of greenish-yellow fluid
RATIONALE: Drainage of greenish-yellow fluid (gastric contents) indicates
that the NG tube is functioning properly. Absent bowel sounds, abdominal
distention, and nausea may indicate complications such as ileus or obstruction.
4. A nurse is providing teaching to a client who is to start a clear liquid diet.
Which of the following foods should the nurse include in the teaching?
A. Milk
B. Orange juice with pulp
C. Chicken broth
D. Yogurt
C. Chicken broth
RATIONALE: A clear liquid diet includes foods that are liquid at room
temperature and clear, such as broth, clear juices (without pulp), gelatin, and tea.
Milk, orange juice with pulp, and yogurt are not clear liquids.
5. A nurse is providing teaching to a client who has a new prescription for a
mechanical soft diet. Which of the following foods should the nurse
recommend?
A. Whole grain bread
B. Raw vegetables
, C. Ground meat
D. Nuts
C. Ground meat
RATIONALE: A mechanical soft diet includes foods that are easy to chew and
swallow, such as ground meat, mashed potatoes, and cooked vegetables. Whole
grain bread, raw vegetables, and nuts require more chewing and are not
appropriate.
6. A nurse is assessing a client who is malnourished. Which of the following
laboratory values should the nurse monitor to evaluate the client's nutritional
status?
A. Serum albumin
B. Serum sodium
C. Serum potassium
D. Serum calcium
A. Serum albumin
RATIONALE: Serum albumin is a protein synthesized by the liver and is
commonly used as a marker of nutritional status. Low albumin levels indicate
malnutrition or protein deficiency. Serum sodium, potassium, and calcium are
electrolytes that do not directly reflect nutritional status.
7. A nurse is teaching a client about the Dietary Approaches to Stop
Hypertension (DASH) diet. Which of the following should the nurse include in
the teaching?
A. Increase intake of processed foods
B. Limit sodium intake to 2,300 mg per day
C. Increase intake of fruits and vegetables
D. Decrease intake of whole grains
C. Increase intake of fruits and vegetables
RATIONALE: The DASH diet emphasizes fruits, vegetables, whole grains,
and low-fat dairy products while limiting sodium, saturated fats, and total fats.
WITH NGN | 100 QUESTIONS AND
CORRECT ANSWERS WITH
RATIONALES | BRAND NEW 2025/2026
VERSION
Core Domains
1. Basic Nutrition Principles – Macronutrients (Carbohydrates, Proteins,
Fats), Micronutrients (Vitamins, Minerals), Digestion, Absorption, Metabolism
2. Nutrition Across the Lifespan – Pregnancy, Lactation, Infancy, Childhood,
Adolescence, Adulthood, Older Adults
3. Therapeutic Diets – Modified Consistency (Clear Liquid, Full Liquid,
Mechanical Soft, Pureed), Sodium-Restricted, Renal, Diabetic, Cardiac,
Gluten-Free
4. Enteral and Parenteral Nutrition – NG Tube, G-Tube, J-Tube, TPN, PPN,
Formula Selection, Administration, Complications
5. Fluid and Electrolyte Balance – Fluid Intake/Output, Electrolyte
Imbalances, Dehydration, Fluid Overload, Hydration Assessment
6. Nutritional Assessment – Anthropometric Measurements, BMI, Laboratory
Values, Skin Fold Measurements, Dietary History, Clinical Signs
7. Client Education – Dietary Modifications, Food Selection, Meal Planning,
Cultural Considerations, Food Safety, Label Reading
8. Obesity and Weight Management – BMI Classification, Healthy Weight
Loss, Bariatric Surgery, Eating Disorders
9. NGN – Clinical Judgment, Bow-Tie Case Studies, Extended Multiple
Response (SATA), Unfolding Cases, Prioritization
10. NGN – Interprofessional Collaboration, Quality Improvement, Care
Coordination, Health Teaching, Transition of Care
Introduction
This comprehensive practice examination is meticulously designed for practical
nursing students preparing for the ATI PN Nutrition Proctored Assessment. The
examination covers all essential nutritional domains required for successful
program completion and NCLEX-PN readiness, including basic nutrition
principles, nutrition across the lifespan, therapeutic diets, enteral and parenteral
,nutrition, fluid and electrolyte balance, nutritional assessment, client education,
and weight management. Through a combination of multiple-choice questions,
Select-All-That-Apply (SATA), and Next Generation NCLEX (NGN) style case
studies, candidates will demonstrate their understanding of nutritional principles,
clinical judgment, and patient care in diverse clinical scenarios. Each question
includes a detailed rationale explaining the correct answer and reinforcing key
concepts. Successful completion of this examination demonstrates readiness for the
official ATI PN Nutrition assessment and the NCLEX-PN licensure examination.
1. A nurse is providing teaching to a client who has a new prescription for a
low-sodium diet. Which of the following foods should the nurse instruct the
client to avoid?
A. Fresh fruits
B. Fresh vegetables
C. Canned soup
D. Unsalted nuts
C. Canned soup
RATIONALE: Canned soups are typically high in sodium as a preservative and
flavor enhancer. Fresh fruits, fresh vegetables, and unsalted nuts are naturally low
in sodium and appropriate for a low-sodium diet.
2. A nurse is teaching a client about healthy dietary choices. Which of the
following statements by the client indicates an understanding of the teaching?
A. "I should consume more saturated fats to increase my energy."
B. "I should increase my intake of whole grains and fiber."
C. "I should avoid all carbohydrates to lose weight."
D. "I should eliminate protein from my diet."
B. "I should increase my intake of whole grains and fiber."
RATIONALE: Whole grains and fiber are important components of a healthy
diet and can help reduce the risk of chronic diseases. Saturated fats should be
,limited, carbohydrates should not be eliminated entirely, and protein is essential for
body function.
3. A nurse is caring for a client who is 2 hours postoperative following a bowel
resection and has a nasogastric (NG) tube. The nurse should recognize that
which of the following is an expected finding?
A. Drainage of greenish-yellow fluid
B. Absent bowel sounds
C. Abdominal distention
D. Nausea
A. Drainage of greenish-yellow fluid
RATIONALE: Drainage of greenish-yellow fluid (gastric contents) indicates
that the NG tube is functioning properly. Absent bowel sounds, abdominal
distention, and nausea may indicate complications such as ileus or obstruction.
4. A nurse is providing teaching to a client who is to start a clear liquid diet.
Which of the following foods should the nurse include in the teaching?
A. Milk
B. Orange juice with pulp
C. Chicken broth
D. Yogurt
C. Chicken broth
RATIONALE: A clear liquid diet includes foods that are liquid at room
temperature and clear, such as broth, clear juices (without pulp), gelatin, and tea.
Milk, orange juice with pulp, and yogurt are not clear liquids.
5. A nurse is providing teaching to a client who has a new prescription for a
mechanical soft diet. Which of the following foods should the nurse
recommend?
A. Whole grain bread
B. Raw vegetables
, C. Ground meat
D. Nuts
C. Ground meat
RATIONALE: A mechanical soft diet includes foods that are easy to chew and
swallow, such as ground meat, mashed potatoes, and cooked vegetables. Whole
grain bread, raw vegetables, and nuts require more chewing and are not
appropriate.
6. A nurse is assessing a client who is malnourished. Which of the following
laboratory values should the nurse monitor to evaluate the client's nutritional
status?
A. Serum albumin
B. Serum sodium
C. Serum potassium
D. Serum calcium
A. Serum albumin
RATIONALE: Serum albumin is a protein synthesized by the liver and is
commonly used as a marker of nutritional status. Low albumin levels indicate
malnutrition or protein deficiency. Serum sodium, potassium, and calcium are
electrolytes that do not directly reflect nutritional status.
7. A nurse is teaching a client about the Dietary Approaches to Stop
Hypertension (DASH) diet. Which of the following should the nurse include in
the teaching?
A. Increase intake of processed foods
B. Limit sodium intake to 2,300 mg per day
C. Increase intake of fruits and vegetables
D. Decrease intake of whole grains
C. Increase intake of fruits and vegetables
RATIONALE: The DASH diet emphasizes fruits, vegetables, whole grains,
and low-fat dairy products while limiting sodium, saturated fats, and total fats.
