ATI RN NUTRITION NGN EXAM QUESTIONS WITH ACTUAL CORRECT QUESTIONS
AND ANSWERS ALREADY GRADED A+|FREQUENTLY AND CURRENTLY TESTING
|NEWEST EDITION
A nurse is teaching a client who has HTN about decreasing sodium intake. Which of the following
information should the nurse include in the teaching?
A. Use soy sauce as a marinade for meats.
B. Season foods with herbs and spices.
C. Select processed cheese products when available.
D. Choose a frozen dinner for a quick meal option.
B. Season foods with herbs and spices
the client should replace salt with herbs and spices when seasoning foods
A nurse is providing dietary instructions for a client who has a prescription for warfarin. Which of the
following foods should the nurse recommend the client eat in moderation while taking this medication?
A. leafy green veggies
B. whole grains
C. fruits with skin
D. nuts and seeds
,A. leafy green veggies
the client should avoid foods high in vitamin K (the antidote for warfarin)
A nurse is providing teaching to a client who is lactating about increasing protein intake. Which of the
following foods should the nurse recommend as the best source of protein?
a. legumes
b. cottage cheese
c. peanut butter
d. whole grain cereal
b. cottage cheese
The nurse should recommend cottage cheese as the best source of protein because it is a complete
protein. Complete proteins contain all nine essential amino acids and provide the best support for
human growth and nourishment.
A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the following
laboratory findings indicates that the TPN therapy is effective?
a. calcium 8 mg/mL
b. hemoglobin 9 g/dL
c. prealbumin 30 mg/dL
d. cholesterol 140 mg/dL
c. prealbumin 30 mg/dL
,Prealbumin level is a sensitive indicator of nutritional status. The nurse should identify that a level of 30
mg/dL is within the expected reference range of 15 to 36 mg/dL and indicates the TPN is effective.
A nurse is caring for a client who is receiving continuous enteral feedings via an NG tube. The nurse
notices that the tube feeding has stopped infusing. Which of the following actions is the nurses priority?
a. change the formula
b. change the tube
c. notify the provider
d. flush the tube with warm water
d. flush the tube with warm water.
according to evidence-based practice, the first action the nurse should take when a tube feeding stops
infusing is to flush the tube with 30-50 mL of warm water to re-establish flow. Other interventions might
be required if flushing does not remove the clog.
A nurse in a clinic is reviewing laboratory findings of a client who recently began a Dietary Approaches to
Stop Hypertension (DASH) diet. Which of the following laboratory findings indicates the client has
reached one of the goals of the DASH diet?
A.Sodium 150 mEq/L
B. Chloride 106 mEq/L
C. Fasting glucose 130 mg/dL
D. Total cholesterol 190 mg/dL
D. Total cholesterol 190 mg/dL
, A feature of the DASH diet is a reduction in total cholesterol. This laboratory finding is within the
expected reference range of cholesterol less than 200 mg/dL, and indicates that the client has achieved
one of the goals of the DASH diet.
A nurse is assessing a client who has fluid volume excess. Which of the following manifestations should
the nurse expect?
A. Weak peripheral pulses
B. Increased Hematocrit
C. Crackles in the lungs
D. Weight loss from baseline
C. Crackles in the lungs
The nurse should identify that a client who has fluid volume excess can develop crackles in the lungs,
shortness of breath, and dyspnea.
A nurse is teaching a client who is newly diagnosed with type 1 DM how to count carbs. Which of the
following statements made by the client indicates an understanding of the teaching?
A. "I am including vegetables as starch items in my carbohydrate count."
B. "I am limiting the number of carbohydrates to four carbohydrate choices or 60 grams per day."
C. "I know the serving size can affect the number of carbohydrates I eat."
D. "I know the carbohydrate count is dependent on the calories in the food item."
C. "I know the serving size can affect the number of carbohydrates I eat."
The nurse should instruct the client that the portion size affects the number of carbohydrates.
AND ANSWERS ALREADY GRADED A+|FREQUENTLY AND CURRENTLY TESTING
|NEWEST EDITION
A nurse is teaching a client who has HTN about decreasing sodium intake. Which of the following
information should the nurse include in the teaching?
A. Use soy sauce as a marinade for meats.
B. Season foods with herbs and spices.
C. Select processed cheese products when available.
D. Choose a frozen dinner for a quick meal option.
B. Season foods with herbs and spices
the client should replace salt with herbs and spices when seasoning foods
A nurse is providing dietary instructions for a client who has a prescription for warfarin. Which of the
following foods should the nurse recommend the client eat in moderation while taking this medication?
A. leafy green veggies
B. whole grains
C. fruits with skin
D. nuts and seeds
,A. leafy green veggies
the client should avoid foods high in vitamin K (the antidote for warfarin)
A nurse is providing teaching to a client who is lactating about increasing protein intake. Which of the
following foods should the nurse recommend as the best source of protein?
a. legumes
b. cottage cheese
c. peanut butter
d. whole grain cereal
b. cottage cheese
The nurse should recommend cottage cheese as the best source of protein because it is a complete
protein. Complete proteins contain all nine essential amino acids and provide the best support for
human growth and nourishment.
A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the following
laboratory findings indicates that the TPN therapy is effective?
a. calcium 8 mg/mL
b. hemoglobin 9 g/dL
c. prealbumin 30 mg/dL
d. cholesterol 140 mg/dL
c. prealbumin 30 mg/dL
,Prealbumin level is a sensitive indicator of nutritional status. The nurse should identify that a level of 30
mg/dL is within the expected reference range of 15 to 36 mg/dL and indicates the TPN is effective.
A nurse is caring for a client who is receiving continuous enteral feedings via an NG tube. The nurse
notices that the tube feeding has stopped infusing. Which of the following actions is the nurses priority?
a. change the formula
b. change the tube
c. notify the provider
d. flush the tube with warm water
d. flush the tube with warm water.
according to evidence-based practice, the first action the nurse should take when a tube feeding stops
infusing is to flush the tube with 30-50 mL of warm water to re-establish flow. Other interventions might
be required if flushing does not remove the clog.
A nurse in a clinic is reviewing laboratory findings of a client who recently began a Dietary Approaches to
Stop Hypertension (DASH) diet. Which of the following laboratory findings indicates the client has
reached one of the goals of the DASH diet?
A.Sodium 150 mEq/L
B. Chloride 106 mEq/L
C. Fasting glucose 130 mg/dL
D. Total cholesterol 190 mg/dL
D. Total cholesterol 190 mg/dL
, A feature of the DASH diet is a reduction in total cholesterol. This laboratory finding is within the
expected reference range of cholesterol less than 200 mg/dL, and indicates that the client has achieved
one of the goals of the DASH diet.
A nurse is assessing a client who has fluid volume excess. Which of the following manifestations should
the nurse expect?
A. Weak peripheral pulses
B. Increased Hematocrit
C. Crackles in the lungs
D. Weight loss from baseline
C. Crackles in the lungs
The nurse should identify that a client who has fluid volume excess can develop crackles in the lungs,
shortness of breath, and dyspnea.
A nurse is teaching a client who is newly diagnosed with type 1 DM how to count carbs. Which of the
following statements made by the client indicates an understanding of the teaching?
A. "I am including vegetables as starch items in my carbohydrate count."
B. "I am limiting the number of carbohydrates to four carbohydrate choices or 60 grams per day."
C. "I know the serving size can affect the number of carbohydrates I eat."
D. "I know the carbohydrate count is dependent on the calories in the food item."
C. "I know the serving size can affect the number of carbohydrates I eat."
The nurse should instruct the client that the portion size affects the number of carbohydrates.
