1
ATI RN NUTRITION CMS PROCTORED EXAM
2026/2027 – 70 SCENARIO-BASED QUESTIONS AND
CORRECT ANSWERS
Core Domains
1. Nutrition Assessment and Monitoring
2. Therapeutic Diets and Nutrition Support
3. Vitamin and Mineral Deficiencies
4. Enteral and Parenteral Nutrition
5. Maternal-Newborn and Pediatric Nutrition
6. Diabetes and Metabolic Nutrition
7. Renal, Hepatic, and Gastrointestinal Nutrition
8. Cardiovascular and Hypertension Nutrition
9. Oncology and Immunocompromised Nutrition
10.Cultural, Ethical, and Food Safety Considerations
Introduction
This ATI RN Nutrition CMS practice assessment is designed to prepare candidates
for the proctored nutrition examination. The exam evaluates clinical judgment,
dietary planning, nutrition assessment, therapeutic interventions, and patient
education across the lifespan. Questions are scenario-based and require synthesis
of assessment cues, recognition of nutritional risk, planning of interventions, and
evaluation of outcomes. Emphasis is placed on real-world application, safe
nutrition support, cultural competence, and disease-specific dietary management.
Candidates are expected to apply evidence-based nutrition principles to complex
clinical presentations and prioritize actions within the scope of registered nursing
practice.
pg. 1
,2
QUESTIONS 1–70
1. A client with chronic kidney disease and a potassium level of 5.8 mEq/L asks
which food to avoid. Which response is most appropriate?
A. Applesauce
B. White rice
C. Green beans
D. Bananas and oranges
RATIONALE: Bananas and oranges are high in potassium and should be
avoided with hyperkalemia. Applesauce, white rice, and green beans are
lower in potassium.
2. A client with celiac disease is being discharged. Which food choice indicates
understanding of a gluten-free diet?
A. Whole wheat bread
B. Rice and grilled chicken
C. Barley soup
D. Rye crackers
RATIONALE: Rice and grilled chicken are naturally gluten-free. Wheat,
barley, and rye contain gluten and must be avoided in celiac disease.
3. A client with dysphagia is prescribed a mechanically altered diet. Which
item is appropriate?
A. Mixed nuts
B. Raw vegetables
C. Pureed vegetables and thickened liquids
D. Dry toast
RATIONALE: A mechanically altered diet includes pureed or soft foods
and thickened liquids to reduce aspiration risk. Nuts, raw vegetables, and
dry toast are hazards.
4. A client receiving continuous enteral feedings develops diarrhea. Which
nursing action is most appropriate first?
A. Assess the feeding formula, rate, and medications for possible causes.
B. Stop the feeding immediately and notify the provider.
pg. 2
, 3
C. Add fiber to the formula.
D. Administer an antidiarrheal without an order.
RATIONALE: Diarrhea may be caused by formula composition, rate,
contamination, or medications. Assessment is the first step before
interventions.
5. A client with cirrhosis and ascites is prescribed a low-sodium diet. Which
lunch selection is best?
A. Canned soup and saltine crackers
B. Grilled chicken, baked potato, and fresh green beans
C. Ham sandwich and pickles
D. Processed cheese and pretzels
RATIONALE: Grilled chicken, baked potato, and fresh green beans are
low in sodium. Canned soup, ham, pickles, processed cheese, and pretzels
are high-sodium foods.
6. A client with type 1 diabetes has a blood glucose of 60 mg/dL and is alert.
Which action should the nurse take first?
A. Administer glucagon IM.
B. Draw a serum glucose level.
C. Give insulin aspart.
D. Give 15 grams of fast-acting carbohydrate.
RATIONALE: For conscious hypoglycemia, 15 grams of fast-acting
carbohydrate is the first treatment. Glucagon is for unconscious clients;
insulin lowers glucose further.
7. A client with a new diagnosis of hypertension asks about the DASH diet.
Which statement indicates understanding?
A. “I should increase red meat and full-fat dairy.”
B. “I should eat fewer fruits and vegetables.”
C. “I will eat more fruits, vegetables, whole grains, and low-fat dairy.”
D. “I can use the salt shaker freely.”
RATIONALE: The DASH diet emphasizes fruits, vegetables, whole grains,
low-fat dairy, and reduced sodium to lower blood pressure.
pg. 3
ATI RN NUTRITION CMS PROCTORED EXAM
2026/2027 – 70 SCENARIO-BASED QUESTIONS AND
CORRECT ANSWERS
Core Domains
1. Nutrition Assessment and Monitoring
2. Therapeutic Diets and Nutrition Support
3. Vitamin and Mineral Deficiencies
4. Enteral and Parenteral Nutrition
5. Maternal-Newborn and Pediatric Nutrition
6. Diabetes and Metabolic Nutrition
7. Renal, Hepatic, and Gastrointestinal Nutrition
8. Cardiovascular and Hypertension Nutrition
9. Oncology and Immunocompromised Nutrition
10.Cultural, Ethical, and Food Safety Considerations
Introduction
This ATI RN Nutrition CMS practice assessment is designed to prepare candidates
for the proctored nutrition examination. The exam evaluates clinical judgment,
dietary planning, nutrition assessment, therapeutic interventions, and patient
education across the lifespan. Questions are scenario-based and require synthesis
of assessment cues, recognition of nutritional risk, planning of interventions, and
evaluation of outcomes. Emphasis is placed on real-world application, safe
nutrition support, cultural competence, and disease-specific dietary management.
Candidates are expected to apply evidence-based nutrition principles to complex
clinical presentations and prioritize actions within the scope of registered nursing
practice.
pg. 1
,2
QUESTIONS 1–70
1. A client with chronic kidney disease and a potassium level of 5.8 mEq/L asks
which food to avoid. Which response is most appropriate?
A. Applesauce
B. White rice
C. Green beans
D. Bananas and oranges
RATIONALE: Bananas and oranges are high in potassium and should be
avoided with hyperkalemia. Applesauce, white rice, and green beans are
lower in potassium.
2. A client with celiac disease is being discharged. Which food choice indicates
understanding of a gluten-free diet?
A. Whole wheat bread
B. Rice and grilled chicken
C. Barley soup
D. Rye crackers
RATIONALE: Rice and grilled chicken are naturally gluten-free. Wheat,
barley, and rye contain gluten and must be avoided in celiac disease.
3. A client with dysphagia is prescribed a mechanically altered diet. Which
item is appropriate?
A. Mixed nuts
B. Raw vegetables
C. Pureed vegetables and thickened liquids
D. Dry toast
RATIONALE: A mechanically altered diet includes pureed or soft foods
and thickened liquids to reduce aspiration risk. Nuts, raw vegetables, and
dry toast are hazards.
4. A client receiving continuous enteral feedings develops diarrhea. Which
nursing action is most appropriate first?
A. Assess the feeding formula, rate, and medications for possible causes.
B. Stop the feeding immediately and notify the provider.
pg. 2
, 3
C. Add fiber to the formula.
D. Administer an antidiarrheal without an order.
RATIONALE: Diarrhea may be caused by formula composition, rate,
contamination, or medications. Assessment is the first step before
interventions.
5. A client with cirrhosis and ascites is prescribed a low-sodium diet. Which
lunch selection is best?
A. Canned soup and saltine crackers
B. Grilled chicken, baked potato, and fresh green beans
C. Ham sandwich and pickles
D. Processed cheese and pretzels
RATIONALE: Grilled chicken, baked potato, and fresh green beans are
low in sodium. Canned soup, ham, pickles, processed cheese, and pretzels
are high-sodium foods.
6. A client with type 1 diabetes has a blood glucose of 60 mg/dL and is alert.
Which action should the nurse take first?
A. Administer glucagon IM.
B. Draw a serum glucose level.
C. Give insulin aspart.
D. Give 15 grams of fast-acting carbohydrate.
RATIONALE: For conscious hypoglycemia, 15 grams of fast-acting
carbohydrate is the first treatment. Glucagon is for unconscious clients;
insulin lowers glucose further.
7. A client with a new diagnosis of hypertension asks about the DASH diet.
Which statement indicates understanding?
A. “I should increase red meat and full-fat dairy.”
B. “I should eat fewer fruits and vegetables.”
C. “I will eat more fruits, vegetables, whole grains, and low-fat dairy.”
D. “I can use the salt shaker freely.”
RATIONALE: The DASH diet emphasizes fruits, vegetables, whole grains,
low-fat dairy, and reduced sodium to lower blood pressure.
pg. 3
