RN ATI Nutrition Proctored Exam Study Guide
(2026/2027) - Version 2
1. A nurse is calculating the body mass index (BMI) of a client who
weighs 75 kg and is 1.7 meters tall. Which of the following is the correct
BMI?
A) 22.5
B) 25.9
C) 30.1
D) 44.1
Answer: B) 25.9
Rationale: The formula for BMI is weight in kilograms divided by height
in meters squared (kg/m^2). 75 / (1.7 x 1.7) = .89 = 25.94. A BMI
of 25.9 falls into the "overweight" category.
2. A nurse is teaching a client who has a new prescription for a low-fat
diet. The client asks the nurse which foods to avoid. Which of the
following foods should the nurse instruct the client to eliminate from
their diet?
A) Apples
B) Broccoli
C) Avocados
D) Plain rice
Answer: C) Avocados
,Rationale: While avocados contain healthy monounsaturated fats, they
are very high in total fat and must be portion-controlled or eliminated
on a strict low-fat diet, especially for clients with malabsorption or
gallbladder issues. Apples, broccoli, and plain rice are virtually fat-free.
3. A nurse is caring for a client who is receiving intermittent enteral
feedings via a gastrostomy tube. Which of the following actions should
the nurse take to prevent abdominal distention and cramping?
A) Administer the feeding rapidly to minimize time
B) Warm the formula to room temperature before administration
C) Check for residual volume immediately before the feeding
D) Both B and C
Answer: D) Both B and C
Rationale: Administering cold formula directly from the refrigerator can
cause gastric cramping and distension. The formula should be warmed
to room temperature. Checking gastric residual volume (GRV) before
feeding ensures the stomach is emptying properly; a high GRV indicates
delayed emptying, and the feeding should be held to prevent distention
and aspiration.
4. A nurse is teaching a client who has chronic kidney disease (CKD)
about managing phosphorus levels. Which of the following food
selections indicates that the teaching has been effective?
A) Drinking a 12 oz glass of milk daily
,B) Snacking on a handful of almonds
C) Choosing a hard-boiled egg instead of cheese
D) Eating a bowl of bran cereal
Answer: C) Choosing a hard-boiled egg instead of cheese
Rationale: Clients with CKD must limit phosphorus. Dairy products (milk,
cheese), nuts, seeds, and bran are very high in phosphorus. Eggs are a
high-quality protein that is lower in phosphorus compared to dairy and
nuts.
5. A nurse is assessing a client who has a folic acid deficiency. Which of
the following clinical manifestations should the nurse expect to find?
A) Numbness and tingling in the extremities
B) Cracked, red, sore tongue (glossitis)
C) Night blindness
D) Bleeding gums
Answer: B) Cracked, red, sore tongue (glossitis)
Rationale: Folic acid (Vitamin B9) deficiency presents with megaloblastic
anemia and gastrointestinal symptoms, most notably glossitis (a red,
beefy, sore tongue) and stomatitis. Numbness/tingling is more specific
to Vitamin B12 deficiency. Night blindness is Vitamin A deficiency.
Bleeding gums is Vitamin C deficiency.
, 6. A nurse is caring for a client who has a pressure ulcer and needs a
high-protein diet to promote wound healing. The client reports
difficulty chewing. Which of the following foods is the best choice for
this client?
A) Peanut butter
B) Scrambled eggs
C) Tough cuts of beef
D) Raw carrots
Answer: B) Scrambled eggs
Rationale: Eggs are an excellent source of high-quality, complete protein
and are soft and easy to chew, making them ideal for a client with
chewing difficulties who needs protein for wound healing. Peanut
butter has protein but is sticky and hard to swallow for some. Beef and
carrots require significant chewing.
7. A nurse is teaching a client who has diabetes mellitus about the
glycemic index (GI) of foods. Which of the following foods should the
nurse identify as having the highest glycemic index?
A) Baked potato
B) Peanuts
C) Lentils
D) Raw apple
Answer: A) Baked potato
(2026/2027) - Version 2
1. A nurse is calculating the body mass index (BMI) of a client who
weighs 75 kg and is 1.7 meters tall. Which of the following is the correct
BMI?
A) 22.5
B) 25.9
C) 30.1
D) 44.1
Answer: B) 25.9
Rationale: The formula for BMI is weight in kilograms divided by height
in meters squared (kg/m^2). 75 / (1.7 x 1.7) = .89 = 25.94. A BMI
of 25.9 falls into the "overweight" category.
2. A nurse is teaching a client who has a new prescription for a low-fat
diet. The client asks the nurse which foods to avoid. Which of the
following foods should the nurse instruct the client to eliminate from
their diet?
A) Apples
B) Broccoli
C) Avocados
D) Plain rice
Answer: C) Avocados
,Rationale: While avocados contain healthy monounsaturated fats, they
are very high in total fat and must be portion-controlled or eliminated
on a strict low-fat diet, especially for clients with malabsorption or
gallbladder issues. Apples, broccoli, and plain rice are virtually fat-free.
3. A nurse is caring for a client who is receiving intermittent enteral
feedings via a gastrostomy tube. Which of the following actions should
the nurse take to prevent abdominal distention and cramping?
A) Administer the feeding rapidly to minimize time
B) Warm the formula to room temperature before administration
C) Check for residual volume immediately before the feeding
D) Both B and C
Answer: D) Both B and C
Rationale: Administering cold formula directly from the refrigerator can
cause gastric cramping and distension. The formula should be warmed
to room temperature. Checking gastric residual volume (GRV) before
feeding ensures the stomach is emptying properly; a high GRV indicates
delayed emptying, and the feeding should be held to prevent distention
and aspiration.
4. A nurse is teaching a client who has chronic kidney disease (CKD)
about managing phosphorus levels. Which of the following food
selections indicates that the teaching has been effective?
A) Drinking a 12 oz glass of milk daily
,B) Snacking on a handful of almonds
C) Choosing a hard-boiled egg instead of cheese
D) Eating a bowl of bran cereal
Answer: C) Choosing a hard-boiled egg instead of cheese
Rationale: Clients with CKD must limit phosphorus. Dairy products (milk,
cheese), nuts, seeds, and bran are very high in phosphorus. Eggs are a
high-quality protein that is lower in phosphorus compared to dairy and
nuts.
5. A nurse is assessing a client who has a folic acid deficiency. Which of
the following clinical manifestations should the nurse expect to find?
A) Numbness and tingling in the extremities
B) Cracked, red, sore tongue (glossitis)
C) Night blindness
D) Bleeding gums
Answer: B) Cracked, red, sore tongue (glossitis)
Rationale: Folic acid (Vitamin B9) deficiency presents with megaloblastic
anemia and gastrointestinal symptoms, most notably glossitis (a red,
beefy, sore tongue) and stomatitis. Numbness/tingling is more specific
to Vitamin B12 deficiency. Night blindness is Vitamin A deficiency.
Bleeding gums is Vitamin C deficiency.
, 6. A nurse is caring for a client who has a pressure ulcer and needs a
high-protein diet to promote wound healing. The client reports
difficulty chewing. Which of the following foods is the best choice for
this client?
A) Peanut butter
B) Scrambled eggs
C) Tough cuts of beef
D) Raw carrots
Answer: B) Scrambled eggs
Rationale: Eggs are an excellent source of high-quality, complete protein
and are soft and easy to chew, making them ideal for a client with
chewing difficulties who needs protein for wound healing. Peanut
butter has protein but is sticky and hard to swallow for some. Beef and
carrots require significant chewing.
7. A nurse is teaching a client who has diabetes mellitus about the
glycemic index (GI) of foods. Which of the following foods should the
nurse identify as having the highest glycemic index?
A) Baked potato
B) Peanuts
C) Lentils
D) Raw apple
Answer: A) Baked potato
