ATI Nutrition Proctor Study Guide Review (Questions and answers)
ATI Nutrition Proctor Study Guide Review
Study online at https://quizlet.com/_bbcoel
1. How many calories do carbs pro- 4 cal/g
vide?
2. How many calories do fats pro- 9 cal/g
vide?
3. How many calories do proteins 4 cal/g
provide?
4. Glucose 70-115
5. Albumin 3.5-5.0
6. Prealbumin 15-36
7. Protein 6-8
8. Sodium 135-145
9. Potassium 3.5-5.0
10. Calcium 9.0-10.5
11. Magnesium 1.3-2.1
12. Platelets 150,000-400,000
13. Hemoglobin 12-18
14. Hematocrit 37%-52%
15. Cholesterol <200
16. HDL Male >40; Female >50
17. LDL <100
Page 1 of 27
, ATI Nutrition Proctor Study Guide Review (Questions and answers)
ATI Nutrition Proctor Study Guide Review
Study online at https://quizlet.com/_bbcoel
18. Triglycerides <150
19. Glycosylated Hemoglobin A1c 4.0-6.0%
20. Creatinine 0.6-1.3
21. BUN 6-20
22. WBC 5,000-10,000
23. Green leafy vegetables; liver, Food sources for folic acid
beef, and fish; legumes; grape-
fruit and oranges
24. Meats, poultry, fish, beans, Food sources for niacin
peanuts, grains, legumes, milk,
whole grain, and enriched
breads and cereals.
25. results in pellagra S/S: sun-sensi- Deficiency of Niacin (B3)
tive skin lesions and GI and neu-
rological findings.
26. pork and nuts, whole-grain cere- Food sources for B12 (thiamine)
als, legumes
27. results in beriberi (ataxia, con- Thiamin (B1) deficiency
fusion, anorexia, tachycaria),
headache, wt loss, fatigue
28. milk, lean meats, fish, grains Food sources for B2 (riboflavin)
29. results in cheilosis (S/S: scales Deficiency of Riboflavin (B2)
and cracks on lips and in corners
Page 2 of 27
, ATI Nutrition Proctor Study Guide Review (Questions and answers)
ATI Nutrition Proctor Study Guide Review
Study online at https://quizlet.com/_bbcoel
of mouth), swollen/smooth red
tongue (glossitis), and dermatitis
of ears, nose, and mouth)
30. yeast, corn, meat, poultry, fish Food sources for B6 (pyridoxine)
31. meat, liver Food sources for B12 (cobalamin)
32. Citrus fruits (oranges, lemons), Food sources for vitamin C (ascorbic acid)
tomatoes, broccoli, cabbage,
peppers, green leafy vegetables,
strawberries
33. scurvy; a hemorrhagic dis- Vitamin C deficiency
ease w/ diffuse tissue bleeding,
painful limbs/joints, weak bones,
swollen gums/loose teeth
34. Liver, egg yolk, whole milk, green Food sources for Vitamin A
or orange vegetables, fruits
35. Fortified milk, fish oil, cereal Food sources for Vitamin D
36. vegetable oils; green leafy veg- Food sources for Vitamin E
etables; cereals; apricots, apples,
and peaches
37. green leafy vegetables; cauli- Food sources for Vitamin K
flower and cabbage.
38. cheese, collard greens, milk and food sources for calcium
soy milk, rhubarb, sardines, tofu,
yogurt
Page 3 of 27
ATI Nutrition Proctor Study Guide Review
Study online at https://quizlet.com/_bbcoel
1. How many calories do carbs pro- 4 cal/g
vide?
2. How many calories do fats pro- 9 cal/g
vide?
3. How many calories do proteins 4 cal/g
provide?
4. Glucose 70-115
5. Albumin 3.5-5.0
6. Prealbumin 15-36
7. Protein 6-8
8. Sodium 135-145
9. Potassium 3.5-5.0
10. Calcium 9.0-10.5
11. Magnesium 1.3-2.1
12. Platelets 150,000-400,000
13. Hemoglobin 12-18
14. Hematocrit 37%-52%
15. Cholesterol <200
16. HDL Male >40; Female >50
17. LDL <100
Page 1 of 27
, ATI Nutrition Proctor Study Guide Review (Questions and answers)
ATI Nutrition Proctor Study Guide Review
Study online at https://quizlet.com/_bbcoel
18. Triglycerides <150
19. Glycosylated Hemoglobin A1c 4.0-6.0%
20. Creatinine 0.6-1.3
21. BUN 6-20
22. WBC 5,000-10,000
23. Green leafy vegetables; liver, Food sources for folic acid
beef, and fish; legumes; grape-
fruit and oranges
24. Meats, poultry, fish, beans, Food sources for niacin
peanuts, grains, legumes, milk,
whole grain, and enriched
breads and cereals.
25. results in pellagra S/S: sun-sensi- Deficiency of Niacin (B3)
tive skin lesions and GI and neu-
rological findings.
26. pork and nuts, whole-grain cere- Food sources for B12 (thiamine)
als, legumes
27. results in beriberi (ataxia, con- Thiamin (B1) deficiency
fusion, anorexia, tachycaria),
headache, wt loss, fatigue
28. milk, lean meats, fish, grains Food sources for B2 (riboflavin)
29. results in cheilosis (S/S: scales Deficiency of Riboflavin (B2)
and cracks on lips and in corners
Page 2 of 27
, ATI Nutrition Proctor Study Guide Review (Questions and answers)
ATI Nutrition Proctor Study Guide Review
Study online at https://quizlet.com/_bbcoel
of mouth), swollen/smooth red
tongue (glossitis), and dermatitis
of ears, nose, and mouth)
30. yeast, corn, meat, poultry, fish Food sources for B6 (pyridoxine)
31. meat, liver Food sources for B12 (cobalamin)
32. Citrus fruits (oranges, lemons), Food sources for vitamin C (ascorbic acid)
tomatoes, broccoli, cabbage,
peppers, green leafy vegetables,
strawberries
33. scurvy; a hemorrhagic dis- Vitamin C deficiency
ease w/ diffuse tissue bleeding,
painful limbs/joints, weak bones,
swollen gums/loose teeth
34. Liver, egg yolk, whole milk, green Food sources for Vitamin A
or orange vegetables, fruits
35. Fortified milk, fish oil, cereal Food sources for Vitamin D
36. vegetable oils; green leafy veg- Food sources for Vitamin E
etables; cereals; apricots, apples,
and peaches
37. green leafy vegetables; cauli- Food sources for Vitamin K
flower and cabbage.
38. cheese, collard greens, milk and food sources for calcium
soy milk, rhubarb, sardines, tofu,
yogurt
Page 3 of 27
