ATI Nutrition Retake Exam |
2025–2026 Latest Edition
Real Exam Questions and Verified Answers | 100% Correct |
Exams of Nursing
Introduction
This resource contains 70 verified questions and answers from the latest 2025–2026 ATI
Nutrition Retake Exam. It reflects current standards in evidence-based nutritional care and
equips nursing students with the essential knowledge required for safe dietary planning,
patient education, and clinical application in both acute and long-term care settings.
Topics Covered:
• Macronutrients & Micronutrients
• Dietary Guidelines & Patient Teaching
• Nutrition Across the Lifespan
• Therapeutic Diets (Renal, Cardiac, Diabetic, etc.)
• Enteral and Parenteral Nutrition
• Cultural and Religious Dietary Preferences
• Nutritional Deficiencies and Toxicities
• Food Safety & Interactions with Medications
All correct answers are marked in bold and green for efficient review.
Exam Questions and Answers
Question 1
Question: A client with heart failure asks about dietary restrictions. Which food should the
nurse advise limiting?
A) Fresh vegetables
B) Canned soups
C) Whole grains
D) Low-fat dairy
Rationale: Canned soups are high in sodium, which can exacerbate fluid retention in heart
failure.
Question 2
Question: A client with type 2 diabetes asks about carbohydrate choices. Which food should
the nurse recommend?
A) White bread
B) Whole grains
C) Sugary drinks
D) Fried snacks
Rationale: Whole grains have a lower glycemic index, supporting blood glucose control.
Question 3
Question: A client on a renal diet should avoid which nutrient in high amounts?
, A) Calcium
B) Potassium
C) Vitamin C
D) Iron
Rationale: High potassium intake can lead to hyperkalemia in renal failure.
Question 4
Question: A nurse is teaching a client about vitamin D sources. Which food should be
included?
A) White rice
B) Fortified milk
C) Potatoes
D) Apples
Rationale: Fortified milk is a primary dietary source of vitamin D.
Question 5
Case Study: A 65-year-old client with hypertension is on a low-sodium diet. BP is 150/90
mmHg.
Question: Which dietary recommendations should the nurse prioritize? Select all that apply.
A) Canned vegetables
B) Fresh fruits
C) Fresh vegetables
D) Processed meats
E) Herbs for seasoning
Rationale: Fresh fruits, vegetables, and herbs are low in sodium, supporting BP control.
Canned vegetables and processed meats are high in sodium.
Question 6
Question: A client with iron-deficiency anemia asks about food sources. Which should the
nurse recommend?
A) Bananas
B) Red meat
C) White bread
D) Carrots
Rationale: Red meat is a rich source of heme iron, improving anemia.
Question 7
Question: A client on warfarin asks about diet. Which food should the nurse advise limiting?
A) Fresh fruits
B) Green leafy vegetables
C) Lean proteins
D) Whole grains
Rationale: Green leafy vegetables are high in vitamin K, which can decrease warfarin’s
effectiveness.
Question 8
Question: A client with celiac disease should avoid which food?
A) Rice
B) Wheat bread
C) Corn
2025–2026 Latest Edition
Real Exam Questions and Verified Answers | 100% Correct |
Exams of Nursing
Introduction
This resource contains 70 verified questions and answers from the latest 2025–2026 ATI
Nutrition Retake Exam. It reflects current standards in evidence-based nutritional care and
equips nursing students with the essential knowledge required for safe dietary planning,
patient education, and clinical application in both acute and long-term care settings.
Topics Covered:
• Macronutrients & Micronutrients
• Dietary Guidelines & Patient Teaching
• Nutrition Across the Lifespan
• Therapeutic Diets (Renal, Cardiac, Diabetic, etc.)
• Enteral and Parenteral Nutrition
• Cultural and Religious Dietary Preferences
• Nutritional Deficiencies and Toxicities
• Food Safety & Interactions with Medications
All correct answers are marked in bold and green for efficient review.
Exam Questions and Answers
Question 1
Question: A client with heart failure asks about dietary restrictions. Which food should the
nurse advise limiting?
A) Fresh vegetables
B) Canned soups
C) Whole grains
D) Low-fat dairy
Rationale: Canned soups are high in sodium, which can exacerbate fluid retention in heart
failure.
Question 2
Question: A client with type 2 diabetes asks about carbohydrate choices. Which food should
the nurse recommend?
A) White bread
B) Whole grains
C) Sugary drinks
D) Fried snacks
Rationale: Whole grains have a lower glycemic index, supporting blood glucose control.
Question 3
Question: A client on a renal diet should avoid which nutrient in high amounts?
, A) Calcium
B) Potassium
C) Vitamin C
D) Iron
Rationale: High potassium intake can lead to hyperkalemia in renal failure.
Question 4
Question: A nurse is teaching a client about vitamin D sources. Which food should be
included?
A) White rice
B) Fortified milk
C) Potatoes
D) Apples
Rationale: Fortified milk is a primary dietary source of vitamin D.
Question 5
Case Study: A 65-year-old client with hypertension is on a low-sodium diet. BP is 150/90
mmHg.
Question: Which dietary recommendations should the nurse prioritize? Select all that apply.
A) Canned vegetables
B) Fresh fruits
C) Fresh vegetables
D) Processed meats
E) Herbs for seasoning
Rationale: Fresh fruits, vegetables, and herbs are low in sodium, supporting BP control.
Canned vegetables and processed meats are high in sodium.
Question 6
Question: A client with iron-deficiency anemia asks about food sources. Which should the
nurse recommend?
A) Bananas
B) Red meat
C) White bread
D) Carrots
Rationale: Red meat is a rich source of heme iron, improving anemia.
Question 7
Question: A client on warfarin asks about diet. Which food should the nurse advise limiting?
A) Fresh fruits
B) Green leafy vegetables
C) Lean proteins
D) Whole grains
Rationale: Green leafy vegetables are high in vitamin K, which can decrease warfarin’s
effectiveness.
Question 8
Question: A client with celiac disease should avoid which food?
A) Rice
B) Wheat bread
C) Corn
