ATI NUTRITION RETAKE EXAM 2025 | ALL 70
QUESTIONS WITH CORRECT ANSWERS | ALREADY
GRADED A+ | PROFESSOR VERIFIED | LATEST VERSION
Nursing Nutrition & Diet Therapy | Key Domains: Macronutrients & Micronutrients, Nutrition
Across the Lifespan (Pediatrics, Pregnancy, Geriatrics), Clinical Nutrition for Specific Disorders
(Diabetes, Renal, Cardiac, GI), Enteral & Parenteral Nutrition Support, Nutritional Assessment &
Diagnostics, Client Education & Counseling, Cultural & Ethical Considerations, and Diet-Drug
Interactions | Expert-Aligned Structure | Exam-Ready Format
Introduction
This structured ATI Nutrition Retake Exam for 2025 provides 70 targeted exam-style questions with
correct answers and rationales. It is specifically designed for remediation, focusing on high-yield
nutritional concepts, therapeutic diets for common medical conditions, nursing interventions for
nutritional support, and strategies for effective patient education to ensure success on the retake
assessment.
Answer Format
All correct answers must appear in bold and cyan blue, accompanied by concise rationales
explaining the physiological basis for the dietary recommendation, the nursing priority for
nutritional intervention, key teaching points, and why alternative options are therapeutically
inappropriate or represent common misconceptions.
Macronutrients
1.
A nurse is teaching a client about complete proteins. Which food should the nurse include as an
example?
,A. Rice
B. Beans
C. Quinoa
D. Peanut butter
C. Quinoa
Complete proteins contain all nine essential amino acids. Quinoa is a plant-based complete
protein. Rice, beans, and peanut butter are incomplete alone but can be complementary when
combined.
Micronutrients
2.
A client with chronic alcohol use disorder is at greatest risk for deficiency of which vitamin?
A. Vitamin C
B. Vitamin D
C. Thiamine (B1)
D. Folic acid
C. Thiamine (B1)
Alcohol impairs thiamine absorption and storage. Deficiency can lead to Wernicke-Korsakoff
syndrome (confusion, ataxia, ophthalmoplegia). While folate (D) is also commonly deficient,
thiamine deficiency has the most acute neurological consequences.
Pediatrics
3.
A nurse is providing dietary teaching to the parent of a 6-month-old infant. Which food is
appropriate to introduce first?
,A. Whole milk
B. Honey
C. Iron-fortified rice cereal
D. Cow’s milk-based formula
C. Iron-fortified rice cereal
Iron-fortified cereal is a recommended first solid food due to high iron needs at 6 months. Whole
milk (A) is not recommended before age 1 due to renal stress and iron deficiency risk. Honey (B)
can cause infant botulism. Formula (D) is already in use but not a "first solid."
Pregnancy
4.
During pregnancy, an increase in which nutrient is most critical for preventing neural tube defects?
A. Calcium
B. Iron
C. Folic acid
D. Vitamin A
C. Folic acid
Folic acid (vitamin B9) is essential for neural tube closure in the first 4 weeks of gestation.
Supplementation before conception and in early pregnancy reduces risk of spina bifida and
anencephaly. Excess vitamin A (D) is teratogenic.
Geriatrics
5.
An older adult client is experiencing unintentional weight loss. Which intervention should the nurse
prioritize?
, A. Encourage three large meals per day
B. Recommend low-fat, high-fiber foods
C. Offer small, frequent, nutrient-dense meals
D. Restrict fluids to increase appetite
C. Offer small, frequent, nutrient-dense meals
Older adults often have reduced appetite and early satiety. Small, frequent meals with
high-calorie, high-protein foods (e.g., cheese, nut butters, yogurt) help meet nutritional needs
without overwhelming digestion. Large meals (A) may be refused; fluid restriction (D) risks
dehydration.
Diabetes
6.
A client with type 2 diabetes asks about carbohydrate counting. Which statement by the nurse is
correct?
A. “All carbohydrates affect blood glucose the same way.”
B. “You can eat unlimited non-starchy vegetables.”
C. “One carbohydrate serving equals 15 grams of carbs.”
D. “Fiber does not count toward total carbohydrates.”
C. “One carbohydrate serving equals 15 grams of carbs.”
Standard carb counting defines one serving as 15 g of carbohydrate. While non-starchy vegetables
are low-carb (B), they still contribute small amounts. Fiber is included in total carbs but may be
subtracted if >5g/serving (net carbs). Not all carbs affect glucose equally (A)—glycemic index
matters.
Renal
7.
QUESTIONS WITH CORRECT ANSWERS | ALREADY
GRADED A+ | PROFESSOR VERIFIED | LATEST VERSION
Nursing Nutrition & Diet Therapy | Key Domains: Macronutrients & Micronutrients, Nutrition
Across the Lifespan (Pediatrics, Pregnancy, Geriatrics), Clinical Nutrition for Specific Disorders
(Diabetes, Renal, Cardiac, GI), Enteral & Parenteral Nutrition Support, Nutritional Assessment &
Diagnostics, Client Education & Counseling, Cultural & Ethical Considerations, and Diet-Drug
Interactions | Expert-Aligned Structure | Exam-Ready Format
Introduction
This structured ATI Nutrition Retake Exam for 2025 provides 70 targeted exam-style questions with
correct answers and rationales. It is specifically designed for remediation, focusing on high-yield
nutritional concepts, therapeutic diets for common medical conditions, nursing interventions for
nutritional support, and strategies for effective patient education to ensure success on the retake
assessment.
Answer Format
All correct answers must appear in bold and cyan blue, accompanied by concise rationales
explaining the physiological basis for the dietary recommendation, the nursing priority for
nutritional intervention, key teaching points, and why alternative options are therapeutically
inappropriate or represent common misconceptions.
Macronutrients
1.
A nurse is teaching a client about complete proteins. Which food should the nurse include as an
example?
,A. Rice
B. Beans
C. Quinoa
D. Peanut butter
C. Quinoa
Complete proteins contain all nine essential amino acids. Quinoa is a plant-based complete
protein. Rice, beans, and peanut butter are incomplete alone but can be complementary when
combined.
Micronutrients
2.
A client with chronic alcohol use disorder is at greatest risk for deficiency of which vitamin?
A. Vitamin C
B. Vitamin D
C. Thiamine (B1)
D. Folic acid
C. Thiamine (B1)
Alcohol impairs thiamine absorption and storage. Deficiency can lead to Wernicke-Korsakoff
syndrome (confusion, ataxia, ophthalmoplegia). While folate (D) is also commonly deficient,
thiamine deficiency has the most acute neurological consequences.
Pediatrics
3.
A nurse is providing dietary teaching to the parent of a 6-month-old infant. Which food is
appropriate to introduce first?
,A. Whole milk
B. Honey
C. Iron-fortified rice cereal
D. Cow’s milk-based formula
C. Iron-fortified rice cereal
Iron-fortified cereal is a recommended first solid food due to high iron needs at 6 months. Whole
milk (A) is not recommended before age 1 due to renal stress and iron deficiency risk. Honey (B)
can cause infant botulism. Formula (D) is already in use but not a "first solid."
Pregnancy
4.
During pregnancy, an increase in which nutrient is most critical for preventing neural tube defects?
A. Calcium
B. Iron
C. Folic acid
D. Vitamin A
C. Folic acid
Folic acid (vitamin B9) is essential for neural tube closure in the first 4 weeks of gestation.
Supplementation before conception and in early pregnancy reduces risk of spina bifida and
anencephaly. Excess vitamin A (D) is teratogenic.
Geriatrics
5.
An older adult client is experiencing unintentional weight loss. Which intervention should the nurse
prioritize?
, A. Encourage three large meals per day
B. Recommend low-fat, high-fiber foods
C. Offer small, frequent, nutrient-dense meals
D. Restrict fluids to increase appetite
C. Offer small, frequent, nutrient-dense meals
Older adults often have reduced appetite and early satiety. Small, frequent meals with
high-calorie, high-protein foods (e.g., cheese, nut butters, yogurt) help meet nutritional needs
without overwhelming digestion. Large meals (A) may be refused; fluid restriction (D) risks
dehydration.
Diabetes
6.
A client with type 2 diabetes asks about carbohydrate counting. Which statement by the nurse is
correct?
A. “All carbohydrates affect blood glucose the same way.”
B. “You can eat unlimited non-starchy vegetables.”
C. “One carbohydrate serving equals 15 grams of carbs.”
D. “Fiber does not count toward total carbohydrates.”
C. “One carbohydrate serving equals 15 grams of carbs.”
Standard carb counting defines one serving as 15 g of carbohydrate. While non-starchy vegetables
are low-carb (B), they still contribute small amounts. Fiber is included in total carbs but may be
subtracted if >5g/serving (net carbs). Not all carbs affect glucose equally (A)—glycemic index
matters.
Renal
7.
