ATI RN NUTRITION CMS EXAM
QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) PLUS
RATIONALES 2026 Q&A | INSTANT
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Core Domains
Macronutrients and Micronutrients
Nutritional Assessment and Screening
Therapeutic Diets and Disease Management
Enteral and Parenteral Nutrition
Food Safety and Drug-Nutrient Interactions
Nutrition Across the Lifespan
Cultural, Ethical, and Psychosocial Aspects of Nutrition
Fluid and Electrolyte Balance
Nutritional Support and Patient Education
Community and Global Nutrition
Introduction
This comprehensive examination is designed to assess the
candidate's knowledge and clinical judgment in nutrition nursing,
preparing them for the ATI RN Nutrition CMS proctored
assessment. The assessment covers foundational theory, applied
professional knowledge, regulatory and legal compliance, ethics
and professional standards, and real-world clinical scenarios.
Through multiple-choice and scenario-based items, candidates
,will demonstrate mastery of nutritional assessment, therapeutic
diet planning, enteral and parenteral nutrition, food safety, and
patient education. This test bank emphasizes the application of
clinical judgment required for safe, patient-centered nutritional
care across the lifespan.
SECTION ONE: QUESTIONS 1–100
1. A nurse is teaching a client about macronutrients. Which
nutrient is the body's primary source of energy?
A. Protein
B. Fat
C. Carbohydrate
D. Water
C. Carbohydrate
RATIONALE: Carbohydrates are the body's primary and most
efficient source of energy, providing 4 kcal per gram. While fat
also provides energy, carbohydrates are the preferred fuel for
cellular metabolism.
2. A client asks which vitamin is essential for blood
clotting. The nurse should identify which vitamin?
A. Vitamin A
B. Vitamin K
C. Vitamin C
D. Vitamin D
B. Vitamin K
RATIONALE: Vitamin K is essential for the synthesis of
prothrombin and other clotting factors in the liver. Deficiency can
lead to prolonged bleeding.
,3. A nurse is assessing a client for signs of iron deficiency
anemia. Which finding should the nurse expect?
A. Pallor and fatigue
B. Jaundice and dark urine
C. Cold intolerance and weight gain
D. Muscle twitching and tetany
A. Pallor and fatigue
RATIONALE: Iron deficiency anemia reduces hemoglobin
production, leading to pallor, fatigue, tachycardia, and shortness
of breath.
4. Which mineral is most important for thyroid hormone
synthesis?
A. Calcium
B. Iodine
C. Magnesium
D. Zinc
B. Iodine
RATIONALE: Iodine is required for the synthesis of thyroxine
(T4) and triiodothyronine (T3). Deficiency can cause goiter and
hypothyroidism.
5. A nurse is calculating a client's body mass index (BMI).
The client weighs 70 kg and is 1.75 m tall. What is the
client's BMI?
A. 20.5
B. 22.9
C. 24.0
D. 26.3
B. 22.9
, RATIONALE: BMI = weight (kg) / height (m²). 70 / (1.75 ×
1.75) = .0625 = 22.9. This is within the normal range
(18.5–24.9).
6. A nurse is reviewing laboratory values for a client with
malnutrition. Which finding is most consistent with protein
deficiency?
A. Increased albumin
B. Decreased prealbumin
C. Increased transferrin
D. Decreased BUN
B. Decreased prealbumin
RATIONALE: Prealbumin is a sensitive marker of protein status
with a short half-life. Decreased levels indicate protein deficiency
and malnutrition.
7. A client with diabetes asks about the glycemic index.
Which food has the lowest glycemic index?
A. White bread
B. Brown rice
C. Cornflakes
D. Baked potato
B. Brown rice
RATIONALE: Brown rice has a lower glycemic index than white
bread, cornflakes, and baked potato because of its higher fiber
content and slower digestion.
8. A nurse is teaching a client about a low-sodium diet.
Which food should the client avoid?
A. Fresh fruits
B. Canned vegetables
QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) PLUS
RATIONALES 2026 Q&A | INSTANT
DOWNLOAD PDF
Core Domains
Macronutrients and Micronutrients
Nutritional Assessment and Screening
Therapeutic Diets and Disease Management
Enteral and Parenteral Nutrition
Food Safety and Drug-Nutrient Interactions
Nutrition Across the Lifespan
Cultural, Ethical, and Psychosocial Aspects of Nutrition
Fluid and Electrolyte Balance
Nutritional Support and Patient Education
Community and Global Nutrition
Introduction
This comprehensive examination is designed to assess the
candidate's knowledge and clinical judgment in nutrition nursing,
preparing them for the ATI RN Nutrition CMS proctored
assessment. The assessment covers foundational theory, applied
professional knowledge, regulatory and legal compliance, ethics
and professional standards, and real-world clinical scenarios.
Through multiple-choice and scenario-based items, candidates
,will demonstrate mastery of nutritional assessment, therapeutic
diet planning, enteral and parenteral nutrition, food safety, and
patient education. This test bank emphasizes the application of
clinical judgment required for safe, patient-centered nutritional
care across the lifespan.
SECTION ONE: QUESTIONS 1–100
1. A nurse is teaching a client about macronutrients. Which
nutrient is the body's primary source of energy?
A. Protein
B. Fat
C. Carbohydrate
D. Water
C. Carbohydrate
RATIONALE: Carbohydrates are the body's primary and most
efficient source of energy, providing 4 kcal per gram. While fat
also provides energy, carbohydrates are the preferred fuel for
cellular metabolism.
2. A client asks which vitamin is essential for blood
clotting. The nurse should identify which vitamin?
A. Vitamin A
B. Vitamin K
C. Vitamin C
D. Vitamin D
B. Vitamin K
RATIONALE: Vitamin K is essential for the synthesis of
prothrombin and other clotting factors in the liver. Deficiency can
lead to prolonged bleeding.
,3. A nurse is assessing a client for signs of iron deficiency
anemia. Which finding should the nurse expect?
A. Pallor and fatigue
B. Jaundice and dark urine
C. Cold intolerance and weight gain
D. Muscle twitching and tetany
A. Pallor and fatigue
RATIONALE: Iron deficiency anemia reduces hemoglobin
production, leading to pallor, fatigue, tachycardia, and shortness
of breath.
4. Which mineral is most important for thyroid hormone
synthesis?
A. Calcium
B. Iodine
C. Magnesium
D. Zinc
B. Iodine
RATIONALE: Iodine is required for the synthesis of thyroxine
(T4) and triiodothyronine (T3). Deficiency can cause goiter and
hypothyroidism.
5. A nurse is calculating a client's body mass index (BMI).
The client weighs 70 kg and is 1.75 m tall. What is the
client's BMI?
A. 20.5
B. 22.9
C. 24.0
D. 26.3
B. 22.9
, RATIONALE: BMI = weight (kg) / height (m²). 70 / (1.75 ×
1.75) = .0625 = 22.9. This is within the normal range
(18.5–24.9).
6. A nurse is reviewing laboratory values for a client with
malnutrition. Which finding is most consistent with protein
deficiency?
A. Increased albumin
B. Decreased prealbumin
C. Increased transferrin
D. Decreased BUN
B. Decreased prealbumin
RATIONALE: Prealbumin is a sensitive marker of protein status
with a short half-life. Decreased levels indicate protein deficiency
and malnutrition.
7. A client with diabetes asks about the glycemic index.
Which food has the lowest glycemic index?
A. White bread
B. Brown rice
C. Cornflakes
D. Baked potato
B. Brown rice
RATIONALE: Brown rice has a lower glycemic index than white
bread, cornflakes, and baked potato because of its higher fiber
content and slower digestion.
8. A nurse is teaching a client about a low-sodium diet.
Which food should the client avoid?
A. Fresh fruits
B. Canned vegetables
