NGN ATI RN Nutrition Online Practice A & B | Study Guide & Actual Exam Questions | Latest Update | 250+ Verified Answers with Explanations | A+ Grade

1|Page


NGN ATI RN NUTRITION ONLINE PRACTICE A & B
AND STUDY GUIDE 2024/ACTUAL 250+ QUESTIONS
WITH CORRECT DETAILED AND VERIFIED
ANSWERS WITH EXAXPLANATIONS/RN NUTRITION
ONLINE PRACTICE EXAMS 2024-2025/NEWEST
UPDATE 2024-2025/ALREADY GRADED A+




A caregiver is providing dietary teaching to a client who is
postoperative following a gastric bypass procedure. Which of
the following instructions should the caregiver include?

a. Eat six small meals per day.
b. Begin each meal with a protein.
c. Finish each meal even if feeling full.
d. Plan to eat each mea over 15 min - ...SOLUTIONS...b.
Begineach meal with a protein.

REASONING: The caregiver should instruct the client to
begin each meal by eating a protein. The client should
consume 60to 120 g of protein each day.

A community health caregiver is planning to teach a class
aboutweight management for cardiovascular health. Which
of the following statements should the caregiver plan to
include?

a. "Limit vour sodium intake to 1,800 milligrams per day."
b. "Reduce your daily intake of foods that contain protein.'
c. "Taking a daily multivitamin will prevent cardiovascular
disease."

,2|Page


d. "Plan to lose weight gradually at ½ to 1 pound per week."
V V V V V V V V V V V V


V-
...SOLUTIONS...d. "Plan to lose weight gradually at ½ to 1 V V V V V V V V V


pound per week."
V V V




A caregiver is caring for a client who has diabetes mellitus
V V V V V V V V V V


andreports feeling dizzy, weak, and shaky. Which of the
V V V V V V V V V V


following is the priority action by the caregiver?
V V V V V V V V




a. Offer the client 180 mL (6 oz) of orange juice.
V V V V V V V V V


b. Document the client's intake from the most recent
V V V V V V V


Vmeal.c. Teach the client manifestations of hypoglycemia
V V V V V V V


d. Check the client's blood glucose level. -
V V V V V V V


...SOLUTIONS...d.Check the client's blood glucose level.
V V V V V V V




REASONING: The first action the caregiver should take V V V V V V V


using the nursing process is to assess the client. Therefore,
V V V V V V V V V V


checkingthe client's blood glucose level is the priority
V V V V V V V V V


action
V




A caregiver is providing education to an adolescent about
V V V V V V V V


makingnutrient-dense food choices. Which of the following
V V V V V V V V


statements by the client indicates an understanding of the
V V V V V V V V V


teaching?
V




a. "Pasta with white sauce is a better choice than pasta
V V V V V V V V V


withred sauce.
V V V


b. "Sweetened fruit yogurt is a healthy breakfast choice."
V V V V V V V


c. "Canned pinto beans are a better choice than refried
V V V V V V V V


Vbeans."d. "Sausage is a healthy choice of protein." -
V V V V V V V V V


V...SOLUTIONS...c. "Canned pinto beans are a better choice V V V V V V V


than refried beans."
V V V




REASONING: Canned pinto beans contain less fat V V V V V V


thanrefried beans.
V V V

,3|Page


A caregiver is providing teaching about lowering solid fat
V V V V V V V V


intaketo an adolescent client who usually consumes about
V V V V V V V V V


2,000 calories per day. Which of the following
V V V V V V V V


instructions should the caregiver include?
V V V V V




a. "Choose ground beef that is at least 70%
V V V V V V V V


Vlean."b. "Restrict your daily meat intake to 5
V V V V V V V V


Vounces."
c. "Select cheeses that contain no more than 6 grams of fat
V V V V V V V V V V V


Vper
serving.
d. "Choose margarine that contains no more than 4 grams of
V V V V V V V V V V


Vsaturated fat per tablespoon. - ...SOLUTIONS...b. "Restrict
V V V V V V


Vyourdaily meat intake to 5 ounces."
V V V V V V




REASONING: The caregiver should instruct the client to V V V V V V V


limit meat intake to about 5 oz per day. A meat portion
V V V V V V V V V V V V


should beno larger than the size of a deck of cards.
V V V V V V V V V V V V




A caregiver is caring for a client who has age-related
V V V V V V V V V


maculardegeneration (AMD) and asks the caregiver if
V V V V V V V V


there are any nutritional changes to consider.
V V V V V V V


Which of the following responses should the caregiver make?
V V V V V V V V




a. "Increase dietary intake of lutein."
V V V V


b. "Add niacin-rich foods to your diet."
V V V V V


c. "Use soy products as much as possible."
V V V V V V


d. "Consume foods with a high glycemic index." -
V V V V V V V


...SOLUTIONS...a. "Increase dietary intake of lutein." V V V V V




REASONING: Lutein, a carotenoid found in vitamin A, V V V V V V V


slows the progression of AMD and is found in kale,
V V V V V V V V V V


spinach,collards, and mustard greens.
V V V V V

, 4|Page


A caregiver is teaching a client about managing irritable
V V V V V V V V


bowel syndrome (IBS). Which of the following
V V V V V V V


information shouldthe caregiver include in the teaching?
V V V V V V V V




a. Increase intake of fresh fruit high in
V V V V V V V


Vfructose.b. Limit foods that contain probiotics.
V V V V V V


c. Take peppermint oil during exacerbation of
V V V V V V


manifestations. d. Substitute white sugar with honey. -
V V V V V V V V


V...SOLUTIONS...c. Take peppermint oil during V V V V


Vexacerbation of manifestations. V V




REASONING: The caregiver should teach the client to take V V V V V V V V


peppermint oil because peppermint relaxes the smooth
V V V V V V V


muscleof the Gl tract and decreases the manifestations of
V V V V V V V V V V


IBS.
V




A caregiver is providing discharge teaching to a client who
V V V V V V V V V


has anew ileostomy. Which of the following dietary
V V V V V V V V V


guidelines should the caregiver include in the teaching?
V V V V V V V V




a. Plan to reduce dietary salt intake.
V V V V V


b. Consume limited amounts of pasta V V V V


products.c. Prepare meals on a schedule.
V V V V V V V


d. Reduce dietary B12- - ...SOLUTIONS...c. Prepare meals
V V V V V V V


Von aschedule.
V V




REASONING: The caregiver should teach a client who V V V V V V V


has an ileostomy to prepare meals on a schedule to
V V V V V V V V V V


promote regularbowel elimination patterns.
V V V V V




A caregiver is caring for a client who has acute
V V V V V V V V V


inflammatorybowel disease. Which of the following
V V V V V V V


nutritional supplements should the caregiver anticipate
V V V V V V


providing to thisclient?
V V V V