ATI RN NUTRITION CMS EXAM
QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS)
PLUS RATIONALES 2026 Q&A |
INSTANT DOWNLOAD PDF.
Core Domains
• Macronutrients and Micronutrients
• Nutritional Assessment and Data Collection
• Nutrition Across the Lifespan
• Therapeutic Diets and Modified Diets
• Enteral and Parenteral Nutrition
• Nutrition in Cardiovascular and Hematologic Disorders
• Nutrition in Gastrointestinal and Renal Disorders
• Nutrition in Diabetes Mellitus
Introduction
The ATI RN Nutrition CMS Exam assesses the knowledge and
clinical judgment required for safe, effective nutritional nursing
care across the lifespan. The examination evaluates
macronutrient and micronutrient functions, nutritional
assessment techniques, therapeutic diet modifications, enteral
and parenteral nutrition management, and nutrition-related
considerations in cardiovascular, gastrointestinal, renal, and
,endocrine disorders. Questions incorporate multiple-choice and
Next Generation NCLEX (NGN) formats emphasizing prioritization,
clinical decision-making, and evidence-based interventions.
Candidates must demonstrate competency in dietary teaching,
laboratory value interpretation, and patient-centered nutritional
planning. The assessment underscores critical thinking, cultural
competence, and ethical practice in nutrition nursing.
SECTION ONE: QUESTIONS 1–100
1. A nurse is teaching a client about the major functions of
carbohydrates. Which statement should the nurse include?
A. "Carbohydrates are primarily responsible for tissue repair."
B. "Carbohydrates provide the body's main source of energy."
C. "Carbohydrates regulate blood clotting."
D. "Carbohydrates are necessary for antibody production."
B. "Carbohydrates provide the body's main source of energy."
RATIONALE: Carbohydrates are the body's preferred and most
readily available source of energy, providing approximately 4
kcal/g. Protein is especially important for tissue growth and
repair, while vitamins and minerals perform regulatory functions.
2. A nurse is calculating the energy provided by a meal
containing 20 g of protein. How many kilocalories does the
protein provide?
A. 20 kcal
B. 40 kcal
C. 80 kcal
D. 180 kcal
C. 80 kcal
, RATIONALE: Protein provides approximately 4 kcal/g.
Therefore, 20 g × 4 kcal/g = 80 kcal.
3. Which nutrient provides the greatest amount of energy
per gram?
A. Carbohydrate
B. Protein
C. Fat
D. Water
C. Fat
RATIONALE: Fat provides approximately 9 kcal/g, while
carbohydrates and proteins provide approximately 4 kcal/g.
Water provides no calories.
4. A nurse is teaching a client about complete proteins.
Which food is an example of a complete protein?
A. Rice
B. Peanut butter
C. Eggs
D. Corn
C. Eggs
RATIONALE: Complete proteins contain all nine essential
amino acids in adequate amounts. Animal products such as eggs,
meat, fish, poultry, and dairy products are generally complete
proteins.
5. Which vitamin is primarily associated with normal blood
clotting?
A. Vitamin A
B. Vitamin C
, C. Vitamin D
D. Vitamin K
D. Vitamin K
RATIONALE: Vitamin K is essential for the synthesis of several
clotting factors. Deficiency can increase the risk of bleeding.
6. A client asks why dietary fiber is important. Which
response should the nurse provide?
A. "Fiber is completely digested in the small intestine."
B. "Fiber helps promote normal bowel function."
C. "Fiber provides more calories than fat."
D. "Fiber is the body's primary source of amino acids."
B. "Fiber helps promote normal bowel function."
RATIONALE: Dietary fiber promotes bowel regularity,
contributes to satiety, and can help regulate blood glucose and
cholesterol levels. Most fiber is not completely digested.
7. Which food is highest in dietary fiber?
A. White bread
B. Brown rice
C. Cheddar cheese
D. Chicken breast
B. Brown rice
RATIONALE: Whole grains such as brown rice provide
substantially more dietary fiber than refined grains or animal-
based foods.
8. A nurse is teaching about water-soluble vitamins. Which
vitamins are water-soluble?
QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS)
PLUS RATIONALES 2026 Q&A |
INSTANT DOWNLOAD PDF.
Core Domains
• Macronutrients and Micronutrients
• Nutritional Assessment and Data Collection
• Nutrition Across the Lifespan
• Therapeutic Diets and Modified Diets
• Enteral and Parenteral Nutrition
• Nutrition in Cardiovascular and Hematologic Disorders
• Nutrition in Gastrointestinal and Renal Disorders
• Nutrition in Diabetes Mellitus
Introduction
The ATI RN Nutrition CMS Exam assesses the knowledge and
clinical judgment required for safe, effective nutritional nursing
care across the lifespan. The examination evaluates
macronutrient and micronutrient functions, nutritional
assessment techniques, therapeutic diet modifications, enteral
and parenteral nutrition management, and nutrition-related
considerations in cardiovascular, gastrointestinal, renal, and
,endocrine disorders. Questions incorporate multiple-choice and
Next Generation NCLEX (NGN) formats emphasizing prioritization,
clinical decision-making, and evidence-based interventions.
Candidates must demonstrate competency in dietary teaching,
laboratory value interpretation, and patient-centered nutritional
planning. The assessment underscores critical thinking, cultural
competence, and ethical practice in nutrition nursing.
SECTION ONE: QUESTIONS 1–100
1. A nurse is teaching a client about the major functions of
carbohydrates. Which statement should the nurse include?
A. "Carbohydrates are primarily responsible for tissue repair."
B. "Carbohydrates provide the body's main source of energy."
C. "Carbohydrates regulate blood clotting."
D. "Carbohydrates are necessary for antibody production."
B. "Carbohydrates provide the body's main source of energy."
RATIONALE: Carbohydrates are the body's preferred and most
readily available source of energy, providing approximately 4
kcal/g. Protein is especially important for tissue growth and
repair, while vitamins and minerals perform regulatory functions.
2. A nurse is calculating the energy provided by a meal
containing 20 g of protein. How many kilocalories does the
protein provide?
A. 20 kcal
B. 40 kcal
C. 80 kcal
D. 180 kcal
C. 80 kcal
, RATIONALE: Protein provides approximately 4 kcal/g.
Therefore, 20 g × 4 kcal/g = 80 kcal.
3. Which nutrient provides the greatest amount of energy
per gram?
A. Carbohydrate
B. Protein
C. Fat
D. Water
C. Fat
RATIONALE: Fat provides approximately 9 kcal/g, while
carbohydrates and proteins provide approximately 4 kcal/g.
Water provides no calories.
4. A nurse is teaching a client about complete proteins.
Which food is an example of a complete protein?
A. Rice
B. Peanut butter
C. Eggs
D. Corn
C. Eggs
RATIONALE: Complete proteins contain all nine essential
amino acids in adequate amounts. Animal products such as eggs,
meat, fish, poultry, and dairy products are generally complete
proteins.
5. Which vitamin is primarily associated with normal blood
clotting?
A. Vitamin A
B. Vitamin C
, C. Vitamin D
D. Vitamin K
D. Vitamin K
RATIONALE: Vitamin K is essential for the synthesis of several
clotting factors. Deficiency can increase the risk of bleeding.
6. A client asks why dietary fiber is important. Which
response should the nurse provide?
A. "Fiber is completely digested in the small intestine."
B. "Fiber helps promote normal bowel function."
C. "Fiber provides more calories than fat."
D. "Fiber is the body's primary source of amino acids."
B. "Fiber helps promote normal bowel function."
RATIONALE: Dietary fiber promotes bowel regularity,
contributes to satiety, and can help regulate blood glucose and
cholesterol levels. Most fiber is not completely digested.
7. Which food is highest in dietary fiber?
A. White bread
B. Brown rice
C. Cheddar cheese
D. Chicken breast
B. Brown rice
RATIONALE: Whole grains such as brown rice provide
substantially more dietary fiber than refined grains or animal-
based foods.
8. A nurse is teaching about water-soluble vitamins. Which
vitamins are water-soluble?
