ATI NuTrITIoN ExAm: | ComplETE
NGN ExAm prEp wITh VErIfIEd
ANswErs AlrEAdY GrAdEd A+
1. A nurse is teaching a client about macronutrients. Which of the following should the nurse
identify as the body's primary source of energy?
A) Proteins
B) Fats
C) Carbohydrates
D) Vitamins
Answer: C
Rationale: Carbohydrates are the body's preferred and primary source of energy. Proteins are
primarily for tissue repair and growth; fats provide concentrated energy and aid in vitamin
absorption; vitamins are micronutrients that support metabolic processes .
2. A nurse is teaching a client about complete proteins. Which of the following foods contains
complete proteins?
A) Rice
B) Beans
C) Eggs
D) Pasta
Answer: C
Rationale: Complete proteins contain all nine essential amino acids and are found in animal
sources such as eggs, meat, poultry, fish, and dairy products . Rice, beans, and pasta are
incomplete proteins (plant sources that lack one or more essential amino acids).
3. A nurse is providing teaching to a client about dietary fat. Which type of fat is considered
the most beneficial for heart health?
1
, A) Saturated fat
B) Trans fat
C) Monounsaturated fat
D) Cholesterol
Answer: C
Rationale: Monounsaturated and polyunsaturated fats are considered "heart-healthy" fats.
Saturated and trans fats raise LDL cholesterol and increase cardiovascular risk . Cholesterol is a
lipid found in animal products.
4. A nurse is teaching a client about vitamins. Which vitamin is fat-soluble?
A) Vitamin C
B) Vitamin B12
C) Vitamin D
D) Vitamin B6
Answer: C
Rationale: Fat-soluble vitamins are A, D, E, and K . They are stored in the body's fatty tissue and
liver. Water-soluble vitamins (B-complex and C) are not stored and must be consumed regularly.
5. A nurse is teaching a client about mineral intake. Which mineral is essential for bone
health?
A) Iron
B) Calcium
C) Zinc
D) Magnesium
Answer: B
Rationale: Calcium is essential for bone health, muscle contraction, and nerve transmission .
Iron is for red blood cells; zinc supports immune function; magnesium is involved in muscle and
nerve function.
6. A nurse is teaching a client about dietary fiber. Which of the following is a benefit of soluble
fiber?
2
, A) Prevention of constipation
B) Lowering cholesterol levels
C) Providing energy
D) Increasing appetite
Answer: B
Rationale: Soluble fiber (found in oats, beans, fruits) binds to cholesterol and helps lower LDL
cholesterol levels . Insoluble fiber (found in whole grains, vegetables) prevents constipation .
7. A nurse is teaching a client about protein requirements. Which of the following clients
requires the highest protein intake?
A) A sedentary adult
B) A pregnant client
C) An older adult
D) An adolescent
Answer: B
Rationale: Pregnant clients require increased protein intake to support fetal growth and
maternal tissue expansion . Adolescents also have increased protein needs during growth
spurts, but pregnancy has the highest requirements per kilogram of body weight.
8. A nurse is reviewing laboratory values for a client. Which of the following is an indicator of
protein status?
A) Hemoglobin
B) Serum albumin
C) Blood glucose
D) Serum sodium
Answer: B
Rationale: Serum albumin is a protein synthesized by the liver. Low serum albumin indicates
protein deficiency or malnutrition . Prealbumin is a more sensitive indicator of short-term
protein status.
9. A nurse is teaching a client about the Dietary Approaches to Stop Hypertension (DASH)
diet. Which of the following is a component of this diet?
3
, A) High sodium intake
B) Low potassium intake
C) High fiber and low fat intake
D) High saturated fat intake
Answer: C
Rationale: The DASH diet emphasizes fruits, vegetables, whole grains, lean proteins, and low-fat
dairy. It is high in fiber and potassium and low in sodium and saturated fat . It is effective in
lowering blood pressure.
10. A nurse is providing teaching to a client about carbohydrate counting for diabetes
management. Which of the following statements indicates understanding?
A) "I will count 15 grams of carbohydrate as one serving."
B) "I will count 30 grams of carbohydrate as one serving."
C) "I will count 10 grams of carbohydrate as one serving."
D) "I will count 20 grams of carbohydrate as one serving."
Answer: A
Rationale: In diabetes management, 15 grams of carbohydrate is considered one carbohydrate
serving . This standard helps clients estimate their carbohydrate intake and adjust insulin doses
accordingly.
11. A nurse is teaching a client about food labels. Which of the following should the nurse
instruct the client to check first?
A) Total calories
B) Serving size
C) Sodium content
D) Total fat
Answer: B
Rationale: The serving size should be checked first because all other nutrient information on the
food label is based on this serving size . Clients must compare the serving size to the amount
they actually consume.
12. A nurse is teaching a client about MyPlate dietary guidelines. Which of the following
should the nurse identify as the recommended proportion of fruits and vegetables on a plate?
4
NGN ExAm prEp wITh VErIfIEd
ANswErs AlrEAdY GrAdEd A+
1. A nurse is teaching a client about macronutrients. Which of the following should the nurse
identify as the body's primary source of energy?
A) Proteins
B) Fats
C) Carbohydrates
D) Vitamins
Answer: C
Rationale: Carbohydrates are the body's preferred and primary source of energy. Proteins are
primarily for tissue repair and growth; fats provide concentrated energy and aid in vitamin
absorption; vitamins are micronutrients that support metabolic processes .
2. A nurse is teaching a client about complete proteins. Which of the following foods contains
complete proteins?
A) Rice
B) Beans
C) Eggs
D) Pasta
Answer: C
Rationale: Complete proteins contain all nine essential amino acids and are found in animal
sources such as eggs, meat, poultry, fish, and dairy products . Rice, beans, and pasta are
incomplete proteins (plant sources that lack one or more essential amino acids).
3. A nurse is providing teaching to a client about dietary fat. Which type of fat is considered
the most beneficial for heart health?
1
, A) Saturated fat
B) Trans fat
C) Monounsaturated fat
D) Cholesterol
Answer: C
Rationale: Monounsaturated and polyunsaturated fats are considered "heart-healthy" fats.
Saturated and trans fats raise LDL cholesterol and increase cardiovascular risk . Cholesterol is a
lipid found in animal products.
4. A nurse is teaching a client about vitamins. Which vitamin is fat-soluble?
A) Vitamin C
B) Vitamin B12
C) Vitamin D
D) Vitamin B6
Answer: C
Rationale: Fat-soluble vitamins are A, D, E, and K . They are stored in the body's fatty tissue and
liver. Water-soluble vitamins (B-complex and C) are not stored and must be consumed regularly.
5. A nurse is teaching a client about mineral intake. Which mineral is essential for bone
health?
A) Iron
B) Calcium
C) Zinc
D) Magnesium
Answer: B
Rationale: Calcium is essential for bone health, muscle contraction, and nerve transmission .
Iron is for red blood cells; zinc supports immune function; magnesium is involved in muscle and
nerve function.
6. A nurse is teaching a client about dietary fiber. Which of the following is a benefit of soluble
fiber?
2
, A) Prevention of constipation
B) Lowering cholesterol levels
C) Providing energy
D) Increasing appetite
Answer: B
Rationale: Soluble fiber (found in oats, beans, fruits) binds to cholesterol and helps lower LDL
cholesterol levels . Insoluble fiber (found in whole grains, vegetables) prevents constipation .
7. A nurse is teaching a client about protein requirements. Which of the following clients
requires the highest protein intake?
A) A sedentary adult
B) A pregnant client
C) An older adult
D) An adolescent
Answer: B
Rationale: Pregnant clients require increased protein intake to support fetal growth and
maternal tissue expansion . Adolescents also have increased protein needs during growth
spurts, but pregnancy has the highest requirements per kilogram of body weight.
8. A nurse is reviewing laboratory values for a client. Which of the following is an indicator of
protein status?
A) Hemoglobin
B) Serum albumin
C) Blood glucose
D) Serum sodium
Answer: B
Rationale: Serum albumin is a protein synthesized by the liver. Low serum albumin indicates
protein deficiency or malnutrition . Prealbumin is a more sensitive indicator of short-term
protein status.
9. A nurse is teaching a client about the Dietary Approaches to Stop Hypertension (DASH)
diet. Which of the following is a component of this diet?
3
, A) High sodium intake
B) Low potassium intake
C) High fiber and low fat intake
D) High saturated fat intake
Answer: C
Rationale: The DASH diet emphasizes fruits, vegetables, whole grains, lean proteins, and low-fat
dairy. It is high in fiber and potassium and low in sodium and saturated fat . It is effective in
lowering blood pressure.
10. A nurse is providing teaching to a client about carbohydrate counting for diabetes
management. Which of the following statements indicates understanding?
A) "I will count 15 grams of carbohydrate as one serving."
B) "I will count 30 grams of carbohydrate as one serving."
C) "I will count 10 grams of carbohydrate as one serving."
D) "I will count 20 grams of carbohydrate as one serving."
Answer: A
Rationale: In diabetes management, 15 grams of carbohydrate is considered one carbohydrate
serving . This standard helps clients estimate their carbohydrate intake and adjust insulin doses
accordingly.
11. A nurse is teaching a client about food labels. Which of the following should the nurse
instruct the client to check first?
A) Total calories
B) Serving size
C) Sodium content
D) Total fat
Answer: B
Rationale: The serving size should be checked first because all other nutrient information on the
food label is based on this serving size . Clients must compare the serving size to the amount
they actually consume.
12. A nurse is teaching a client about MyPlate dietary guidelines. Which of the following
should the nurse identify as the recommended proportion of fruits and vegetables on a plate?
4
