ATI RN NUTRITION PROCTORED EXAM — NGN
INTEGRATED 210 ORIGINAL PRACTICE QUESTIONS
COMPLETE WITH 100% VERIFIED ANSWERS &
RATIONALES
SECTION 1 — NUTRITION FUNDAMENTALS & ASSESSMENT
Questions 1–35
1. Which nutrient provides the greatest amount of energy per gram?
A. Protein
B. Carbohydrate
C. Fat
D. Vitamin
Correct Answer: C
Rationale: Fat provides approximately 9 kcal/g, compared with 4 kcal/g
for carbohydrates and protein.
2. Which food is the best source of complete protein?
A. White rice
B. Eggs
C. Apples
D. Olive oil
,Correct Answer: B
Rationale: Eggs contain all nine essential amino acids and are
considered a complete protein.
3. A client reports fatigue, weakness, and pale conjunctiva. Which
nutrient deficiency should the nurse suspect?
A. Iron
B. Vitamin C
C. Calcium
D. Vitamin D
Correct Answer: A
Rationale: Iron deficiency can result in anemia characterized by fatigue,
weakness, and pallor.
4. Which assessment finding is most concerning for malnutrition?
A. BMI of 24 kg/m²
B. Stable weight for 2 years
C. Unintentional 10% weight loss over several months
D. Normal appetite
Correct Answer: C
Rationale: Significant unintentional weight loss is an important
indicator of nutritional risk.
5. Which vitamin is primarily absorbed with dietary fat?
,A. Vitamin C
B. Vitamin B12
C. Vitamin D
D. Folate
Correct Answer: C
Rationale: Vitamins A, D, E, and K are fat-soluble and require dietary fat
for normal absorption.
6. Which food is highest in dietary fiber?
A. White bread
B. Brown lentils
C. Chicken breast
D. Cheddar cheese
Correct Answer: B
Rationale: Legumes such as lentils are excellent sources of dietary fiber.
7. Which nutrient is most important for tissue growth and repair?
A. Protein
B. Water
C. Sodium
D. Vitamin K
Correct Answer: A
Rationale: Protein supplies amino acids required for tissue synthesis
and repair.
, 8. Which finding suggests dehydration?
A. Bounding pulse
B. Moist mucous membranes
C. Concentrated urine
D. Weight gain
Correct Answer: C
Rationale: Concentrated, dark urine can indicate reduced fluid intake or
excessive fluid loss.
9. Which client is at greatest nutritional risk?
A. Client with intact appetite and stable weight
B. Client with difficulty swallowing and recent weight loss
C. Client who eats three meals daily
D. Client with normal laboratory values
Correct Answer: B
Rationale: Dysphagia combined with weight loss substantially increases
risk for inadequate nutrition.
10. What is the primary purpose of obtaining a dietary history?
A. Determine the client's favorite foods
B. Identify patterns of nutrient and calorie intake
C. Diagnose every gastrointestinal disorder
D. Determine the client's income
INTEGRATED 210 ORIGINAL PRACTICE QUESTIONS
COMPLETE WITH 100% VERIFIED ANSWERS &
RATIONALES
SECTION 1 — NUTRITION FUNDAMENTALS & ASSESSMENT
Questions 1–35
1. Which nutrient provides the greatest amount of energy per gram?
A. Protein
B. Carbohydrate
C. Fat
D. Vitamin
Correct Answer: C
Rationale: Fat provides approximately 9 kcal/g, compared with 4 kcal/g
for carbohydrates and protein.
2. Which food is the best source of complete protein?
A. White rice
B. Eggs
C. Apples
D. Olive oil
,Correct Answer: B
Rationale: Eggs contain all nine essential amino acids and are
considered a complete protein.
3. A client reports fatigue, weakness, and pale conjunctiva. Which
nutrient deficiency should the nurse suspect?
A. Iron
B. Vitamin C
C. Calcium
D. Vitamin D
Correct Answer: A
Rationale: Iron deficiency can result in anemia characterized by fatigue,
weakness, and pallor.
4. Which assessment finding is most concerning for malnutrition?
A. BMI of 24 kg/m²
B. Stable weight for 2 years
C. Unintentional 10% weight loss over several months
D. Normal appetite
Correct Answer: C
Rationale: Significant unintentional weight loss is an important
indicator of nutritional risk.
5. Which vitamin is primarily absorbed with dietary fat?
,A. Vitamin C
B. Vitamin B12
C. Vitamin D
D. Folate
Correct Answer: C
Rationale: Vitamins A, D, E, and K are fat-soluble and require dietary fat
for normal absorption.
6. Which food is highest in dietary fiber?
A. White bread
B. Brown lentils
C. Chicken breast
D. Cheddar cheese
Correct Answer: B
Rationale: Legumes such as lentils are excellent sources of dietary fiber.
7. Which nutrient is most important for tissue growth and repair?
A. Protein
B. Water
C. Sodium
D. Vitamin K
Correct Answer: A
Rationale: Protein supplies amino acids required for tissue synthesis
and repair.
, 8. Which finding suggests dehydration?
A. Bounding pulse
B. Moist mucous membranes
C. Concentrated urine
D. Weight gain
Correct Answer: C
Rationale: Concentrated, dark urine can indicate reduced fluid intake or
excessive fluid loss.
9. Which client is at greatest nutritional risk?
A. Client with intact appetite and stable weight
B. Client with difficulty swallowing and recent weight loss
C. Client who eats three meals daily
D. Client with normal laboratory values
Correct Answer: B
Rationale: Dysphagia combined with weight loss substantially increases
risk for inadequate nutrition.
10. What is the primary purpose of obtaining a dietary history?
A. Determine the client's favorite foods
B. Identify patterns of nutrient and calorie intake
C. Diagnose every gastrointestinal disorder
D. Determine the client's income
