ATI NUTRTION RETAKE EXAM 2026/2027
GRADE A+ NEW VERSION
FULLY COVERED GRADED A+
1. A 45-year-old client with high cholesterol asks the nurse which type of fat is healthiest
to include in the diet. Which response is correct?
A. Butter
B. Lard
C. Olive oil and avocado
D. Margarine with trans fats
Rationale:
Unsaturated fats, such as those in olive oil and avocado, help lower LDL cholesterol and
reduce cardiovascular risk. Saturated and trans fats increase cholesterol and heart disease
risk.
2. A client with lactose intolerance asks which calcium source is best tolerated. Which
option should the nurse recommend?
A. Whole milk
B. Lactose-free dairy products or fortified plant-based milk
C. Cheese only
D. Yogurt with live cultures
Rationale:
Lactose-free dairy or fortified plant-based alternatives provide calcium without triggering
intolerance symptoms. Yogurt with live cultures may be tolerated by some but is not
universally safe.
3. A 30-year-old vegetarian client asks about meeting protein requirements. Which
combination provides complete protein?
A. Bread and peanut butter
B. Rice and beans
,C. Spinach only
D. Carrots and apples
Rationale:
Plant proteins are often incomplete individually. Combining complementary proteins
such as rice and beans provides all essential amino acids.
4. A 60-year-old client with hypertension wants to reduce sodium without losing flavor.
Which recommendation is best?
A. Use only table salt sparingly
B. Flavor foods with herbs, spices, and citrus instead of salt
C. Eat only canned vegetables
D. Drink club soda
Rationale:
Herbs, spices, and citrus enhance flavor without increasing sodium. Table salt is only a
minor source; processed foods contribute most sodium.
5. A client undergoing chemotherapy reports nausea and poor appetite. Which dietary
strategy is most appropriate?
A. Eat three large meals regardless of nausea
B. Eat small, frequent meals that are bland and easy to digest
C. Avoid all protein
D. Only drink clear fluids
Rationale:
Small, frequent meals reduce nausea and improve nutrient intake. Blended or easily
digestible foods help maintain energy and protein during treatment.
6. A 5-year-old child has mild iron-deficiency anemia. The parent asks which meal best
improves iron intake.
A. Lean beef, broccoli, and fortified cereal
B. Cheese sandwich only
, C. Yogurt and fruit
D. Peanut butter only
Rationale:
Heme iron from meat is highly absorbable, and pairing with vitamin C-rich foods like
broccoli improves absorption. Fortified cereals add additional non-heme iron.
7. A client with chronic kidney disease asks which type of protein is safest for
maintaining kidney function.
A. Unlimited red meat
B. Moderate portions of high-quality protein such as fish, eggs, or poultry
C. Protein supplements only
D. Beans only
Rationale:
High-quality protein in moderate amounts supports tissue repair without overloading
kidneys. Excess protein, especially from red meat, can accelerate kidney damage.
8. A 70-year-old client is at risk of dehydration. Which sign indicates early fluid deficit?
A. Dry mucous membranes and decreased urine output
B. Weight gain
C. Increased skin turgor
D. Bradycardia
Rationale:
Early dehydration causes dry mucous membranes, reduced urine output, and fatigue.
Weight gain or increased skin turgor indicate fluid overload, not deficit.
9. A pregnant client wants to prevent constipation. Which dietary advice is most
appropriate?
A. Increase fiber intake with fruits, vegetables, and whole grains
B. Increase fluids and fiber, and include regular physical activity
C. Avoid all grains
D. Drink only caffeinated beverages
GRADE A+ NEW VERSION
FULLY COVERED GRADED A+
1. A 45-year-old client with high cholesterol asks the nurse which type of fat is healthiest
to include in the diet. Which response is correct?
A. Butter
B. Lard
C. Olive oil and avocado
D. Margarine with trans fats
Rationale:
Unsaturated fats, such as those in olive oil and avocado, help lower LDL cholesterol and
reduce cardiovascular risk. Saturated and trans fats increase cholesterol and heart disease
risk.
2. A client with lactose intolerance asks which calcium source is best tolerated. Which
option should the nurse recommend?
A. Whole milk
B. Lactose-free dairy products or fortified plant-based milk
C. Cheese only
D. Yogurt with live cultures
Rationale:
Lactose-free dairy or fortified plant-based alternatives provide calcium without triggering
intolerance symptoms. Yogurt with live cultures may be tolerated by some but is not
universally safe.
3. A 30-year-old vegetarian client asks about meeting protein requirements. Which
combination provides complete protein?
A. Bread and peanut butter
B. Rice and beans
,C. Spinach only
D. Carrots and apples
Rationale:
Plant proteins are often incomplete individually. Combining complementary proteins
such as rice and beans provides all essential amino acids.
4. A 60-year-old client with hypertension wants to reduce sodium without losing flavor.
Which recommendation is best?
A. Use only table salt sparingly
B. Flavor foods with herbs, spices, and citrus instead of salt
C. Eat only canned vegetables
D. Drink club soda
Rationale:
Herbs, spices, and citrus enhance flavor without increasing sodium. Table salt is only a
minor source; processed foods contribute most sodium.
5. A client undergoing chemotherapy reports nausea and poor appetite. Which dietary
strategy is most appropriate?
A. Eat three large meals regardless of nausea
B. Eat small, frequent meals that are bland and easy to digest
C. Avoid all protein
D. Only drink clear fluids
Rationale:
Small, frequent meals reduce nausea and improve nutrient intake. Blended or easily
digestible foods help maintain energy and protein during treatment.
6. A 5-year-old child has mild iron-deficiency anemia. The parent asks which meal best
improves iron intake.
A. Lean beef, broccoli, and fortified cereal
B. Cheese sandwich only
, C. Yogurt and fruit
D. Peanut butter only
Rationale:
Heme iron from meat is highly absorbable, and pairing with vitamin C-rich foods like
broccoli improves absorption. Fortified cereals add additional non-heme iron.
7. A client with chronic kidney disease asks which type of protein is safest for
maintaining kidney function.
A. Unlimited red meat
B. Moderate portions of high-quality protein such as fish, eggs, or poultry
C. Protein supplements only
D. Beans only
Rationale:
High-quality protein in moderate amounts supports tissue repair without overloading
kidneys. Excess protein, especially from red meat, can accelerate kidney damage.
8. A 70-year-old client is at risk of dehydration. Which sign indicates early fluid deficit?
A. Dry mucous membranes and decreased urine output
B. Weight gain
C. Increased skin turgor
D. Bradycardia
Rationale:
Early dehydration causes dry mucous membranes, reduced urine output, and fatigue.
Weight gain or increased skin turgor indicate fluid overload, not deficit.
9. A pregnant client wants to prevent constipation. Which dietary advice is most
appropriate?
A. Increase fiber intake with fruits, vegetables, and whole grains
B. Increase fluids and fiber, and include regular physical activity
C. Avoid all grains
D. Drink only caffeinated beverages
