ATI Nutrition Proctored Exam 2026/2027
– ATI Nutrition Practice Test A & B
Questions and Answers – Instant
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Section 1: Foundations of Nutrition & Macronutrients (Questions 1–25)
1. A nurse is teaching a client about macronutrient energy values. Which of
the following provides the most energy per gram?
A. Carbohydrates
B. Protein
C. Fat
D. Alcohol
Correct Answer: C. Fat
Rationale: Fat provides 9 kcal/g, making it the most energy-dense
macronutrient. Carbohydrates and protein each provide 4 kcal/g. While alcohol
provides 7 kcal/g, it is not classified as a macronutrient. Option A is incorrect
because carbohydrates provide less than half the energy of fat per gram. Option B
is incorrect as protein provides 4 kcal/g. Option D is a distractor as alcohol is not a
nutrient.
2. A nurse is calculating the carbohydrate intake for a client on a 2,200-calorie
diet with 55% of calories from carbohydrates. How many grams of
carbohydrate should the client consume daily?
A. 220 g
B. 275 g
C. 303 g
D. 350 g
Correct Answer: C. 303 g
, Rationale: 2,200 kcal × 0.55 = 1,210 kcal from carbohydrates. Since
carbohydrates provide 4 kcal/g, 1,210 ÷ 4 = 302.5, rounded to 303 g. Option A
would represent only 40% of calories from carbohydrates. Option B is a
calculation error. Option D would represent approximately 64% of calories from
carbohydrates.
3. A nurse is identifying clients at risk for negative nitrogen balance. Which of
the following clients should the nurse identify as highest risk? (Select all that
apply.)
A. A client who is 3 days postoperative following a burn injury covering 40% of
total body surface area
B. A client who is 32 weeks pregnant with twins
C. A client with sepsis and a temperature of 39.2°C (102.6°F)
D. A client who is a bodybuilder consuming 2 g protein/kg/day
E. A client who is in the anabolic phase of recovery from surgery
Correct Answers: A, C
Rationale: Negative nitrogen balance occurs when protein catabolism exceeds
protein intake, commonly seen in hypermetabolic states such as severe burns
(Option A) and sepsis with fever (Option C). Pregnancy (Option B) represents
positive nitrogen balance due to fetal growth. Bodybuilders consuming high
protein (Option D) typically maintain positive nitrogen balance. The anabolic
phase of recovery (Option E) is characterized by tissue building and positive
nitrogen balance.
4. A nurse is teaching a client about complete proteins. Which of the following
food combinations provides a complete protein?
A. Rice and beans
B. Peanut butter on whole wheat bread
C. Scrambled eggs with milk
D. Pasta with marinara sauce
, Correct Answer: C. Scrambled eggs with milk
Rationale: Complete proteins contain all nine essential amino acids in
adequate amounts. Animal sources such as eggs and milk are complete proteins.
Options A, B, and D are combinations of incomplete plant proteins that together
provide complementary amino acids but are not individually complete proteins.
Rice and beans (Option A) form a complementary protein when combined, but the
question asks for a complete protein source.
5. A client asks the nurse which type of fiber is most beneficial for lowering
cholesterol. Which of the following responses should the nurse make?
A. "Insoluble fiber, found in whole wheat and nuts, is best for lowering
cholesterol."
B. "Soluble fiber, found in oats and beans, helps lower LDL cholesterol."
C. "Crude fiber, found in vegetable skins, is most effective for cholesterol
reduction."
D. "All types of fiber have equal effects on cholesterol levels."
Correct Answer: B. "Soluble fiber, found in oats and beans, helps lower
LDL cholesterol."
Rationale: Soluble fiber binds with cholesterol in the digestive tract,
promoting its excretion and lowering LDL levels. Insoluble fiber (Option A)
primarily promotes bowel regularity and does not significantly affect cholesterol.
Crude fiber (Option C) is an outdated term and does not specifically target
cholesterol. Option D is incorrect because different fiber types have distinct
physiological effects.
6. A nurse is reviewing the laboratory results of a client receiving total
parenteral nutrition. Which of the following findings indicates the client may
be experiencing essential fatty acid deficiency?
A. Serum albumin 3.8 g/dL
B. Prealbumin 28 mg/dL
, C. Platelet count 85,000/mm³
D. Triglycerides 95 mg/dL
Correct Answer: C. Platelet count 85,000/mm³
Rationale: Essential fatty acid deficiency can cause thrombocytopenia
(decreased platelets), dermatitis, and poor wound healing. A normal platelet count
is 150,000–400,000/mm³, so 85,000/mm³ indicates thrombocytopenia. Options A
and B reflect protein status, not fatty acid status. Option D is a normal triglyceride
level. Essential fatty acid deficiency is uncommon with modern TPN formulations
but can occur with prolonged fat-free TPN.
7. A nurse is teaching a client about dietary sources of omega-3 fatty acids.
Which of the following foods should the nurse recommend as the best source?
A. Chicken breast
B. Salmon
C. White rice
D. Avocado
Correct Answer: B. Salmon
Rationale: Fatty fish such as salmon, mackerel, sardines, and tuna are the
richest sources of EPA and DHA omega-3 fatty acids, which have anti-
inflammatory and cardiovascular benefits. Chicken breast (Option A) contains
minimal omega-3. White rice (Option C) contains no significant omega-3. Avocado
(Option D) is a source of monounsaturated fat but not a significant source of
omega-3.
8. A nurse is providing dietary teaching to a client who has celiac disease.
Which of the following grains should the nurse instruct the client to avoid?
A. Rice
B. Corn
– ATI Nutrition Practice Test A & B
Questions and Answers – Instant
Download
Section 1: Foundations of Nutrition & Macronutrients (Questions 1–25)
1. A nurse is teaching a client about macronutrient energy values. Which of
the following provides the most energy per gram?
A. Carbohydrates
B. Protein
C. Fat
D. Alcohol
Correct Answer: C. Fat
Rationale: Fat provides 9 kcal/g, making it the most energy-dense
macronutrient. Carbohydrates and protein each provide 4 kcal/g. While alcohol
provides 7 kcal/g, it is not classified as a macronutrient. Option A is incorrect
because carbohydrates provide less than half the energy of fat per gram. Option B
is incorrect as protein provides 4 kcal/g. Option D is a distractor as alcohol is not a
nutrient.
2. A nurse is calculating the carbohydrate intake for a client on a 2,200-calorie
diet with 55% of calories from carbohydrates. How many grams of
carbohydrate should the client consume daily?
A. 220 g
B. 275 g
C. 303 g
D. 350 g
Correct Answer: C. 303 g
, Rationale: 2,200 kcal × 0.55 = 1,210 kcal from carbohydrates. Since
carbohydrates provide 4 kcal/g, 1,210 ÷ 4 = 302.5, rounded to 303 g. Option A
would represent only 40% of calories from carbohydrates. Option B is a
calculation error. Option D would represent approximately 64% of calories from
carbohydrates.
3. A nurse is identifying clients at risk for negative nitrogen balance. Which of
the following clients should the nurse identify as highest risk? (Select all that
apply.)
A. A client who is 3 days postoperative following a burn injury covering 40% of
total body surface area
B. A client who is 32 weeks pregnant with twins
C. A client with sepsis and a temperature of 39.2°C (102.6°F)
D. A client who is a bodybuilder consuming 2 g protein/kg/day
E. A client who is in the anabolic phase of recovery from surgery
Correct Answers: A, C
Rationale: Negative nitrogen balance occurs when protein catabolism exceeds
protein intake, commonly seen in hypermetabolic states such as severe burns
(Option A) and sepsis with fever (Option C). Pregnancy (Option B) represents
positive nitrogen balance due to fetal growth. Bodybuilders consuming high
protein (Option D) typically maintain positive nitrogen balance. The anabolic
phase of recovery (Option E) is characterized by tissue building and positive
nitrogen balance.
4. A nurse is teaching a client about complete proteins. Which of the following
food combinations provides a complete protein?
A. Rice and beans
B. Peanut butter on whole wheat bread
C. Scrambled eggs with milk
D. Pasta with marinara sauce
, Correct Answer: C. Scrambled eggs with milk
Rationale: Complete proteins contain all nine essential amino acids in
adequate amounts. Animal sources such as eggs and milk are complete proteins.
Options A, B, and D are combinations of incomplete plant proteins that together
provide complementary amino acids but are not individually complete proteins.
Rice and beans (Option A) form a complementary protein when combined, but the
question asks for a complete protein source.
5. A client asks the nurse which type of fiber is most beneficial for lowering
cholesterol. Which of the following responses should the nurse make?
A. "Insoluble fiber, found in whole wheat and nuts, is best for lowering
cholesterol."
B. "Soluble fiber, found in oats and beans, helps lower LDL cholesterol."
C. "Crude fiber, found in vegetable skins, is most effective for cholesterol
reduction."
D. "All types of fiber have equal effects on cholesterol levels."
Correct Answer: B. "Soluble fiber, found in oats and beans, helps lower
LDL cholesterol."
Rationale: Soluble fiber binds with cholesterol in the digestive tract,
promoting its excretion and lowering LDL levels. Insoluble fiber (Option A)
primarily promotes bowel regularity and does not significantly affect cholesterol.
Crude fiber (Option C) is an outdated term and does not specifically target
cholesterol. Option D is incorrect because different fiber types have distinct
physiological effects.
6. A nurse is reviewing the laboratory results of a client receiving total
parenteral nutrition. Which of the following findings indicates the client may
be experiencing essential fatty acid deficiency?
A. Serum albumin 3.8 g/dL
B. Prealbumin 28 mg/dL
, C. Platelet count 85,000/mm³
D. Triglycerides 95 mg/dL
Correct Answer: C. Platelet count 85,000/mm³
Rationale: Essential fatty acid deficiency can cause thrombocytopenia
(decreased platelets), dermatitis, and poor wound healing. A normal platelet count
is 150,000–400,000/mm³, so 85,000/mm³ indicates thrombocytopenia. Options A
and B reflect protein status, not fatty acid status. Option D is a normal triglyceride
level. Essential fatty acid deficiency is uncommon with modern TPN formulations
but can occur with prolonged fat-free TPN.
7. A nurse is teaching a client about dietary sources of omega-3 fatty acids.
Which of the following foods should the nurse recommend as the best source?
A. Chicken breast
B. Salmon
C. White rice
D. Avocado
Correct Answer: B. Salmon
Rationale: Fatty fish such as salmon, mackerel, sardines, and tuna are the
richest sources of EPA and DHA omega-3 fatty acids, which have anti-
inflammatory and cardiovascular benefits. Chicken breast (Option A) contains
minimal omega-3. White rice (Option C) contains no significant omega-3. Avocado
(Option D) is a source of monounsaturated fat but not a significant source of
omega-3.
8. A nurse is providing dietary teaching to a client who has celiac disease.
Which of the following grains should the nurse instruct the client to avoid?
A. Rice
B. Corn
