(2026/2027)ATI Nutrition Review (Test B) Q&A!!
ATI Nutrition Review (Test B)
Study online at https://quizlet.com/_eqh2ow
1. Influenza Vac- A history of an EGG allergy can receive any recommended and age-app. flu vaccine,
cine Precautions regardless of severity of allergy, but should be administer in a medical setting by
(Chapter 41) a provider who can recognize/respond to severe allergic reactions
2. Dietary teaching 1) Increase high-fiber plant-based foods, limit saturated and trans fat, limit sodium
about cancer pre- intake, avoid excess alcohol intake, include regular physical activity.
vention (Chapter
4) 2) Eat at least 2.5 cups of a variety of fruits/veggies daily, food HIGH in VITAMIN
A (dark green, red and orange veggies), VITAMIN C (citrus fruits), Cruciferous
veggies (broccoli, cauliflower, cabbage). Consume whole grains. AVOID meat made
by smoking, picking, charcoal and grilling and use of nitrate containing chemicals.
Consume POLY and MONO-unsaturated fats. LIMIT alcohol.
3. GI Disorders: HIGH fiber diet prevents diverticulosis and diverticulitis by making easily passable
Food choices con- stools which reduces pressure within the colon.
taining highest
Fiber content Acute Diverticulitis = clear liquid diet until inflammation decreases then a HIGH
(Chapter 13) FIBER, LOW FAT diet indicated.
Clients req. instruction about diet adjustment based on need for an acute inter-
vention/preventative approach.
4. GI disorders: Low Fiber diets avoid food high in residue content (whole grain breads/cereals,
Teaching about a raw fruits/veggies)
Low-Residue Diet -Diets low in fiber = reduce the freq and volume of fecal output and slow transit
(Chapter 13) time of food though digestive tract.
-Low fiber diets = short term for those with diarrhea or malabsorption disorders.
5. Behavior modifi- Nurses should encourage favorable nutritional choices and can serve as informa-
cation for weight tional resources for clients regarding guidelines for healthy eating
loss (chap 4)
6.
Page 1
, (2026/2027)ATI Nutrition Review (Test B) Q&A!!
ATI Nutrition Review (Test B)
Study online at https://quizlet.com/_eqh2ow
Evaluating a 1st Trimester: weight gain = 1.1-4.4 lb
client's knowl-
edge of di- 2nd/3rd: 2-4 lb/month
etary recommen-
Normal weight (BMI 18.5-24.9) = 1 lb/week for a total for 28-40 lb
dations during
pregnancy (Chap-
Underweight (<18.5) = just more than 1/week for a total of 28-40 lb
ter 7)
Overweight (25-29.9) = 0.66/week for total of 15-25 lb
Obese (>30) = 0.5/week for total of 11-20 lb
7. Interventions for Eat dry crackers, toast, and salty or tart foods. AVOID alcohol, caffeine, fats, and
nausea during spices.
pregnancy (Chap-
ter 7) Avoid drinking with meals, and do not take meds to control without checking with
HCP.
8. Nutritional Recommended amount for protein is unchanged in adults and older adults. But it
Recommenda- is believed that protein requirements increase in older adults.
tions for an Older
Adult Client
(Chapter 7)
9. Snack food Children increased risk for choking until age 4.
Recommenda- -Avoid foods with potential choking hazards. ALWAYS provide adult supervision
tions for a when eating. During food prep, cut small, bite-sized pieces that are easy to
Toddler (Chapter swallow.
7) -Do not allow child to drink/eat while playing or lying down.
10. Teaching about AAP, WHO, HHS, and American College of Obstetricians and Gynecologists rec-
breastfeeding ommend that infants receive breastmilk for first 6-12 months of age (exclusive),
(Chapter 7) followed by BF with introduction of complementary foods until at least 12 months.
Page 2
ATI Nutrition Review (Test B)
Study online at https://quizlet.com/_eqh2ow
1. Influenza Vac- A history of an EGG allergy can receive any recommended and age-app. flu vaccine,
cine Precautions regardless of severity of allergy, but should be administer in a medical setting by
(Chapter 41) a provider who can recognize/respond to severe allergic reactions
2. Dietary teaching 1) Increase high-fiber plant-based foods, limit saturated and trans fat, limit sodium
about cancer pre- intake, avoid excess alcohol intake, include regular physical activity.
vention (Chapter
4) 2) Eat at least 2.5 cups of a variety of fruits/veggies daily, food HIGH in VITAMIN
A (dark green, red and orange veggies), VITAMIN C (citrus fruits), Cruciferous
veggies (broccoli, cauliflower, cabbage). Consume whole grains. AVOID meat made
by smoking, picking, charcoal and grilling and use of nitrate containing chemicals.
Consume POLY and MONO-unsaturated fats. LIMIT alcohol.
3. GI Disorders: HIGH fiber diet prevents diverticulosis and diverticulitis by making easily passable
Food choices con- stools which reduces pressure within the colon.
taining highest
Fiber content Acute Diverticulitis = clear liquid diet until inflammation decreases then a HIGH
(Chapter 13) FIBER, LOW FAT diet indicated.
Clients req. instruction about diet adjustment based on need for an acute inter-
vention/preventative approach.
4. GI disorders: Low Fiber diets avoid food high in residue content (whole grain breads/cereals,
Teaching about a raw fruits/veggies)
Low-Residue Diet -Diets low in fiber = reduce the freq and volume of fecal output and slow transit
(Chapter 13) time of food though digestive tract.
-Low fiber diets = short term for those with diarrhea or malabsorption disorders.
5. Behavior modifi- Nurses should encourage favorable nutritional choices and can serve as informa-
cation for weight tional resources for clients regarding guidelines for healthy eating
loss (chap 4)
6.
Page 1
, (2026/2027)ATI Nutrition Review (Test B) Q&A!!
ATI Nutrition Review (Test B)
Study online at https://quizlet.com/_eqh2ow
Evaluating a 1st Trimester: weight gain = 1.1-4.4 lb
client's knowl-
edge of di- 2nd/3rd: 2-4 lb/month
etary recommen-
Normal weight (BMI 18.5-24.9) = 1 lb/week for a total for 28-40 lb
dations during
pregnancy (Chap-
Underweight (<18.5) = just more than 1/week for a total of 28-40 lb
ter 7)
Overweight (25-29.9) = 0.66/week for total of 15-25 lb
Obese (>30) = 0.5/week for total of 11-20 lb
7. Interventions for Eat dry crackers, toast, and salty or tart foods. AVOID alcohol, caffeine, fats, and
nausea during spices.
pregnancy (Chap-
ter 7) Avoid drinking with meals, and do not take meds to control without checking with
HCP.
8. Nutritional Recommended amount for protein is unchanged in adults and older adults. But it
Recommenda- is believed that protein requirements increase in older adults.
tions for an Older
Adult Client
(Chapter 7)
9. Snack food Children increased risk for choking until age 4.
Recommenda- -Avoid foods with potential choking hazards. ALWAYS provide adult supervision
tions for a when eating. During food prep, cut small, bite-sized pieces that are easy to
Toddler (Chapter swallow.
7) -Do not allow child to drink/eat while playing or lying down.
10. Teaching about AAP, WHO, HHS, and American College of Obstetricians and Gynecologists rec-
breastfeeding ommend that infants receive breastmilk for first 6-12 months of age (exclusive),
(Chapter 7) followed by BF with introduction of complementary foods until at least 12 months.
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