ATI Nutrition Retake Exam 2026 | Verified Q&A | |
Guaranteed Pass| GRADED A+
Q1: A client asks which macronutrient provides the most energy per
gram. How should the nurse respond?
A) Carbohydrates - 4 kcal/g
B) Protein - 4 kcal/g
C) Fats - 9 kcal/g
D) Alcohol - 7 kcal/g
Answer: C
Rationale: Fats provide 9 kcal/g, the highest among macronutrients.
Carbohydrates and proteins provide 4 kcal/g each . While alcohol provides
7 kcal/g, it is not considered a nutrient .
Q2: A nurse is providing dietary teaching about the prevention of
neural tube defects to a client who is pregnant. Which nutrient should
the nurse recommend?
A) Vitamin C
B) Folate (Folic Acid)
C) Vitamin B12
D) Iron
Answer: B
Rationale: Folate (folic acid) supplementation before and during early
pregnancy significantly reduces the risk of neural tube defects such as spina
bifida .
Q3: A client is prescribed a 1,500-calorie diet. Thirty percent of the
calories are to be derived from fat. How many grams of fat should the
nurse tell the client to consume per day? (Round to the nearest whole
number)
, A) 45 grams
B) 50 grams
C) 58 grams
D) 65 grams
Answer: B
Rationale: First, calculate calories from fat: 1500 calories × 0.30 = 450
calories. Then, divide by the calories per gram of fat: 450 calories / 9 kcal/g
= 50 grams of fat .
Q4: A nurse is teaching a client with hypertension about the DASH
diet. Which of the following should the nurse include in the teaching?
A) Increase intake of refined carbohydrates
B) Limit sodium to 3,200 milligrams per day
C) Consume foods that are high in calcium
D) Consume ten percent of total calories from saturated fat
Answer: C
Rationale: The DASH (Dietary Approaches to Stop Hypertension) diet
emphasizes foods rich in calcium, potassium, and magnesium, while
limiting sodium and saturated fats .
Q5: A nurse is caring for a client who had a stroke and has
manifestations of dysphagia. Which of the following interventions
should the nurse take?
A) Tilt the client's head backward to facilitate swallowing
B) Use liquids to clear food from the client's mouth
C) Add a thickening agent to liquids
D) Place the client in a semi-Fowler's position
Answer: C
Rationale: Adding a thickening agent to liquids slows their flow through
the pharynx, reducing the risk of aspiration . The client's head should be
tilted forward (chin tuck), and they should be positioned upright in Fowler's
position .
, Q6: A nurse is teaching a client who has Parkinson's disease and is
prescribed a monoamine oxidase inhibitor (MAOI). Which of the
following instructions should the nurse include?
A) Avoid aged cheeses while taking this medication
B) Maintain a low protein diet
C) Do not eat grapefruit while taking this medication
D) Reduce intake of high-calorie foods
Answer: A
Rationale: MAOIs can cause a hypertensive crisis if combined with foods
high in tyramine, such as aged cheeses, cured meats, and fermented
products .
7. A nurse is providing teaching to a client who has iron-deficiency
anemia. Which of the following food combinations should the nurse
recommend to enhance iron absorption?
A) Milk and cereal
B) Spinach salad with strawberries
C) Cheese and crackers
D) Yogurt with granola
Answer: B
Rationale: Vitamin C enhances the absorption of non-heme iron.
Strawberries are high in vitamin C, and pairing them with iron-rich spinach
increases absorption. Calcium (milk, cheese, yogurt) actually inhibits iron
absorption.
8. A nurse is assessing a client who has been taking calcium carbonate
for gastric upset. Which of the following findings indicates a potential
adverse effect of this medication?
A) Diarrhea
, B) Hypercalcemia
C) Hypophosphatemia
D) Weight gain
Answer: B
Rationale: Calcium carbonate can cause hypercalcemia, constipation (not
diarrhea), and milk-alkali syndrome if taken in excess.
9. A nurse is teaching a client with celiac disease about dietary choices.
Which of the following foods should the nurse instruct the client to
avoid?
A) Rice cakes
B) Corn tortillas
C) Soy sauce
D) Popcorn
Answer: C
Rationale: Soy sauce typically contains wheat (gluten). Clients with celiac
disease must avoid all gluten-containing products, including wheat, barley,
and rye. Rice, corn, and popcorn are gluten-free.
10. A client's serum albumin level is 2.8 g/dL. Which of the following
dietary interventions should the nurse anticipate?
A) High-protein, high-calorie diet
B) Low-sodium diet
C) Fluid restriction
D) High-carbohydrate diet
Guaranteed Pass| GRADED A+
Q1: A client asks which macronutrient provides the most energy per
gram. How should the nurse respond?
A) Carbohydrates - 4 kcal/g
B) Protein - 4 kcal/g
C) Fats - 9 kcal/g
D) Alcohol - 7 kcal/g
Answer: C
Rationale: Fats provide 9 kcal/g, the highest among macronutrients.
Carbohydrates and proteins provide 4 kcal/g each . While alcohol provides
7 kcal/g, it is not considered a nutrient .
Q2: A nurse is providing dietary teaching about the prevention of
neural tube defects to a client who is pregnant. Which nutrient should
the nurse recommend?
A) Vitamin C
B) Folate (Folic Acid)
C) Vitamin B12
D) Iron
Answer: B
Rationale: Folate (folic acid) supplementation before and during early
pregnancy significantly reduces the risk of neural tube defects such as spina
bifida .
Q3: A client is prescribed a 1,500-calorie diet. Thirty percent of the
calories are to be derived from fat. How many grams of fat should the
nurse tell the client to consume per day? (Round to the nearest whole
number)
, A) 45 grams
B) 50 grams
C) 58 grams
D) 65 grams
Answer: B
Rationale: First, calculate calories from fat: 1500 calories × 0.30 = 450
calories. Then, divide by the calories per gram of fat: 450 calories / 9 kcal/g
= 50 grams of fat .
Q4: A nurse is teaching a client with hypertension about the DASH
diet. Which of the following should the nurse include in the teaching?
A) Increase intake of refined carbohydrates
B) Limit sodium to 3,200 milligrams per day
C) Consume foods that are high in calcium
D) Consume ten percent of total calories from saturated fat
Answer: C
Rationale: The DASH (Dietary Approaches to Stop Hypertension) diet
emphasizes foods rich in calcium, potassium, and magnesium, while
limiting sodium and saturated fats .
Q5: A nurse is caring for a client who had a stroke and has
manifestations of dysphagia. Which of the following interventions
should the nurse take?
A) Tilt the client's head backward to facilitate swallowing
B) Use liquids to clear food from the client's mouth
C) Add a thickening agent to liquids
D) Place the client in a semi-Fowler's position
Answer: C
Rationale: Adding a thickening agent to liquids slows their flow through
the pharynx, reducing the risk of aspiration . The client's head should be
tilted forward (chin tuck), and they should be positioned upright in Fowler's
position .
, Q6: A nurse is teaching a client who has Parkinson's disease and is
prescribed a monoamine oxidase inhibitor (MAOI). Which of the
following instructions should the nurse include?
A) Avoid aged cheeses while taking this medication
B) Maintain a low protein diet
C) Do not eat grapefruit while taking this medication
D) Reduce intake of high-calorie foods
Answer: A
Rationale: MAOIs can cause a hypertensive crisis if combined with foods
high in tyramine, such as aged cheeses, cured meats, and fermented
products .
7. A nurse is providing teaching to a client who has iron-deficiency
anemia. Which of the following food combinations should the nurse
recommend to enhance iron absorption?
A) Milk and cereal
B) Spinach salad with strawberries
C) Cheese and crackers
D) Yogurt with granola
Answer: B
Rationale: Vitamin C enhances the absorption of non-heme iron.
Strawberries are high in vitamin C, and pairing them with iron-rich spinach
increases absorption. Calcium (milk, cheese, yogurt) actually inhibits iron
absorption.
8. A nurse is assessing a client who has been taking calcium carbonate
for gastric upset. Which of the following findings indicates a potential
adverse effect of this medication?
A) Diarrhea
, B) Hypercalcemia
C) Hypophosphatemia
D) Weight gain
Answer: B
Rationale: Calcium carbonate can cause hypercalcemia, constipation (not
diarrhea), and milk-alkali syndrome if taken in excess.
9. A nurse is teaching a client with celiac disease about dietary choices.
Which of the following foods should the nurse instruct the client to
avoid?
A) Rice cakes
B) Corn tortillas
C) Soy sauce
D) Popcorn
Answer: C
Rationale: Soy sauce typically contains wheat (gluten). Clients with celiac
disease must avoid all gluten-containing products, including wheat, barley,
and rye. Rice, corn, and popcorn are gluten-free.
10. A client's serum albumin level is 2.8 g/dL. Which of the following
dietary interventions should the nurse anticipate?
A) High-protein, high-calorie diet
B) Low-sodium diet
C) Fluid restriction
D) High-carbohydrate diet
