ATI RN Nutrition Proctored Exam 2026/2027 | Fundamentals, Med-Surg, Mental Health,
Pediatrics, Pharmacology, Leadership, Maternal Newborn Exams NGN Questions and
Answers with Detailed Rationale
FUNDAMENTALS OF NURSING
Question 1 — Multiple Choice
A nurse is assessing an older adult who has had poor oral intake for several days. Which
finding is most concerning for dehydration?
A. Moist oral mucosa
B. Urine specific gravity of 1.010
C. Orthostatic hypotension
D. Weight gain of 1 kg
Answer: C. Orthostatic hypotension
Rationale: Orthostatic hypotension can indicate reduced circulating volume associated with
dehydration. Other findings may include dry mucous membranes, concentrated urine,
decreased urine output, tachycardia, and weakness. A 1-kg weight gain suggests fluid
retention rather than dehydration.
Question 2 — Select All That Apply
A nurse is teaching a client about foods that are good sources of potassium. Which foods
should the nurse include?
A. Banana
B. Orange
C. Baked potato
D. White bread
E. Tomato
F. Butter
Answers: A, B, C, E
Rationale: Bananas, oranges, potatoes, and tomatoes are potassium-rich foods. White bread
and butter generally provide considerably less potassium. Potassium intake may need to be
restricted in clients with certain renal disorders or hyperkalemia.
Question 3 — Multiple Choice
Advanced Assessment Test Bank • 6th Edition Topics • 1
,A nurse is assisting a client who has dysphagia with breakfast. Which action is the priority?
A. Encourage the client to drink thin liquids rapidly.
B. Place the client upright at 90°.
C. Offer large bites to reduce fatigue.
D. Place the client supine after eating.
Answer: B. Place the client upright at 90°.
Rationale: Upright positioning promotes safer swallowing and reduces aspiration risk. Clients
with dysphagia should receive appropriately modified food and fluids, small bites, adequate
time for swallowing, and aspiration precautions.
Question 4 — Ordered Response
A nurse is preparing to assist a client with dysphagia during a meal. Place the actions in the
correct order.
1. Position the client upright.
2. Verify the prescribed food/liquid consistency.
3. Offer a small bite.
4. Allow the client to swallow completely.
5. Assess for coughing or wet vocal quality.
Answer: 1 → 2 → 3 → 4 → 5
Rationale: Safe feeding begins with proper positioning and verification of the prescribed
consistency. Small amounts should be offered while allowing adequate time for swallowing.
Coughing, throat clearing, or a wet voice can indicate aspiration or impaired swallowing.
Question 5 — Multiple Choice
Which meal is most appropriate for a client who requires a low-sodium diet?
A. Ham sandwich and canned soup
B. Baked chicken, brown rice, and fresh green beans
C. Pepperoni pizza
D. Bacon, eggs, and processed cheese
Answer: B. Baked chicken, brown rice, and fresh green beans
Advanced Assessment Test Bank • 6th Edition Topics • 2
,Rationale: Fresh, minimally processed foods generally contain less sodium. Processed meats,
canned soups, pizza, and processed cheeses can contain substantial sodium.
Question 6 — Select All That Apply
Which findings can indicate inadequate nutritional intake?
A. Unintentional weight loss
B. Muscle wasting
C. Poor wound healing
D. Increased muscle mass
E. Fatigue
F. Consistent weight gain
Answers: A, B, C, E
Rationale: Inadequate nutrition can contribute to unintended weight loss, muscle wasting,
fatigue, impaired immune function, and delayed wound healing. Nutritional assessment should
include dietary intake, weight trends, physical findings, and clinical conditions.
Question 7 — Matrix/Grid
A nurse is assessing clients for nutrition-related risks. Identify whether each finding suggests
dehydration or fluid overload.
Finding Dehydration Fluid overload
Dry mucous membranes ✓
Crackles ✓
Concentrated urine ✓
Peripheral edema ✓
Answer: As indicated above.
Rationale: Dehydration reduces available body water, producing dry mucous membranes and
concentrated urine. Fluid overload can cause pulmonary crackles and peripheral edema.
Question 8 — Multiple Choice
A nurse teaches a client about increasing dietary fiber. Which instruction is appropriate?
Advanced Assessment Test Bank • 6th Edition Topics • 3
, A. Increase fiber suddenly and restrict fluids.
B. Increase fiber gradually while maintaining adequate fluid intake.
C. Avoid fruits and vegetables.
D. Consume only fiber supplements.
Answer: B. Increase fiber gradually while maintaining adequate fluid intake.
Rationale: Gradual fiber increases reduce bloating and gas. Adequate fluid supports bowel
movement and prevents constipation. Rapid increases without sufficient fluid can worsen
discomfort or constipation.
Question 9 — Multiple Choice
Which nutrient provides the greatest amount of energy per gram?
A. Carbohydrate
B. Protein
C. Fat
D. Water
Answer: C. Fat
Rationale: Fat provides approximately 9 kcal/g, while carbohydrates and proteins provide
approximately 4 kcal/g. Water provides no calories.
Question 10 — Select All That Apply
A nurse is teaching food-safety practices. Which instructions should the nurse include?
A. Wash hands before preparing food.
B. Use separate cutting boards for raw meat and ready-to-eat foods.
C. Refrigerate perishable foods promptly.
D. Taste food to determine whether it has spoiled.
E. Cook meats thoroughly.
Answers: A, B, C, E
Rationale: Proper hand hygiene, separation of raw and ready-to-eat foods, prompt
refrigeration, and adequate cooking reduce foodborne illness. Taste and smell are not reliable
methods for determining whether food is contaminated.
MEDICAL-SURGICAL NURSING
Advanced Assessment Test Bank • 6th Edition Topics • 4
Pediatrics, Pharmacology, Leadership, Maternal Newborn Exams NGN Questions and
Answers with Detailed Rationale
FUNDAMENTALS OF NURSING
Question 1 — Multiple Choice
A nurse is assessing an older adult who has had poor oral intake for several days. Which
finding is most concerning for dehydration?
A. Moist oral mucosa
B. Urine specific gravity of 1.010
C. Orthostatic hypotension
D. Weight gain of 1 kg
Answer: C. Orthostatic hypotension
Rationale: Orthostatic hypotension can indicate reduced circulating volume associated with
dehydration. Other findings may include dry mucous membranes, concentrated urine,
decreased urine output, tachycardia, and weakness. A 1-kg weight gain suggests fluid
retention rather than dehydration.
Question 2 — Select All That Apply
A nurse is teaching a client about foods that are good sources of potassium. Which foods
should the nurse include?
A. Banana
B. Orange
C. Baked potato
D. White bread
E. Tomato
F. Butter
Answers: A, B, C, E
Rationale: Bananas, oranges, potatoes, and tomatoes are potassium-rich foods. White bread
and butter generally provide considerably less potassium. Potassium intake may need to be
restricted in clients with certain renal disorders or hyperkalemia.
Question 3 — Multiple Choice
Advanced Assessment Test Bank • 6th Edition Topics • 1
,A nurse is assisting a client who has dysphagia with breakfast. Which action is the priority?
A. Encourage the client to drink thin liquids rapidly.
B. Place the client upright at 90°.
C. Offer large bites to reduce fatigue.
D. Place the client supine after eating.
Answer: B. Place the client upright at 90°.
Rationale: Upright positioning promotes safer swallowing and reduces aspiration risk. Clients
with dysphagia should receive appropriately modified food and fluids, small bites, adequate
time for swallowing, and aspiration precautions.
Question 4 — Ordered Response
A nurse is preparing to assist a client with dysphagia during a meal. Place the actions in the
correct order.
1. Position the client upright.
2. Verify the prescribed food/liquid consistency.
3. Offer a small bite.
4. Allow the client to swallow completely.
5. Assess for coughing or wet vocal quality.
Answer: 1 → 2 → 3 → 4 → 5
Rationale: Safe feeding begins with proper positioning and verification of the prescribed
consistency. Small amounts should be offered while allowing adequate time for swallowing.
Coughing, throat clearing, or a wet voice can indicate aspiration or impaired swallowing.
Question 5 — Multiple Choice
Which meal is most appropriate for a client who requires a low-sodium diet?
A. Ham sandwich and canned soup
B. Baked chicken, brown rice, and fresh green beans
C. Pepperoni pizza
D. Bacon, eggs, and processed cheese
Answer: B. Baked chicken, brown rice, and fresh green beans
Advanced Assessment Test Bank • 6th Edition Topics • 2
,Rationale: Fresh, minimally processed foods generally contain less sodium. Processed meats,
canned soups, pizza, and processed cheeses can contain substantial sodium.
Question 6 — Select All That Apply
Which findings can indicate inadequate nutritional intake?
A. Unintentional weight loss
B. Muscle wasting
C. Poor wound healing
D. Increased muscle mass
E. Fatigue
F. Consistent weight gain
Answers: A, B, C, E
Rationale: Inadequate nutrition can contribute to unintended weight loss, muscle wasting,
fatigue, impaired immune function, and delayed wound healing. Nutritional assessment should
include dietary intake, weight trends, physical findings, and clinical conditions.
Question 7 — Matrix/Grid
A nurse is assessing clients for nutrition-related risks. Identify whether each finding suggests
dehydration or fluid overload.
Finding Dehydration Fluid overload
Dry mucous membranes ✓
Crackles ✓
Concentrated urine ✓
Peripheral edema ✓
Answer: As indicated above.
Rationale: Dehydration reduces available body water, producing dry mucous membranes and
concentrated urine. Fluid overload can cause pulmonary crackles and peripheral edema.
Question 8 — Multiple Choice
A nurse teaches a client about increasing dietary fiber. Which instruction is appropriate?
Advanced Assessment Test Bank • 6th Edition Topics • 3
, A. Increase fiber suddenly and restrict fluids.
B. Increase fiber gradually while maintaining adequate fluid intake.
C. Avoid fruits and vegetables.
D. Consume only fiber supplements.
Answer: B. Increase fiber gradually while maintaining adequate fluid intake.
Rationale: Gradual fiber increases reduce bloating and gas. Adequate fluid supports bowel
movement and prevents constipation. Rapid increases without sufficient fluid can worsen
discomfort or constipation.
Question 9 — Multiple Choice
Which nutrient provides the greatest amount of energy per gram?
A. Carbohydrate
B. Protein
C. Fat
D. Water
Answer: C. Fat
Rationale: Fat provides approximately 9 kcal/g, while carbohydrates and proteins provide
approximately 4 kcal/g. Water provides no calories.
Question 10 — Select All That Apply
A nurse is teaching food-safety practices. Which instructions should the nurse include?
A. Wash hands before preparing food.
B. Use separate cutting boards for raw meat and ready-to-eat foods.
C. Refrigerate perishable foods promptly.
D. Taste food to determine whether it has spoiled.
E. Cook meats thoroughly.
Answers: A, B, C, E
Rationale: Proper hand hygiene, separation of raw and ready-to-eat foods, prompt
refrigeration, and adequate cooking reduce foodborne illness. Taste and smell are not reliable
methods for determining whether food is contaminated.
MEDICAL-SURGICAL NURSING
Advanced Assessment Test Bank • 6th Edition Topics • 4
