NEW ATI NUTRITION RETAKE EXAM 2026/2027
QUESTIONS, ANSWERS, Elaborate RATIONALES
GRADED A+
1. A nurse is assisting a client who is tracking macronutrient intake. The client consumes
a meal that includes grilled chicken, brown rice, and broccoli. The client asks how many
calories come from protein. Which information should the nurse include?
A. 9 kilocalories are supplied by each gram of protein
B. 4 kilocalories are supplied by each gram of protein
C. 2 kilocalories are supplied by each gram of protein
D. Protein provides no measurable calories
Rationale:
Protein yields 4 kcal per gram, the same as carbohydrates. Fat provides 9 kcal/g and
alcohol 7 kcal/g. This helps clients calculate total caloric intake accurately when using
food journals.
2. A nurse is teaching a client about dietary sources of complete proteins. Which food
should the nurse include in the teaching?
A. Peanut butter on whole wheat bread
B. Lentil soup
C. Scrambled eggs
D. Brown rice
Rationale:
Complete proteins contain all nine essential amino acids. Animal products such as eggs,
meat, fish, and dairy are complete. Plant proteins are generally incomplete unless
properly combined (e.g., beans + rice).
3. A nurse is reviewing the dietary prescription for a client with iron-deficiency anemia.
Which meal choice indicates understanding of dietary teaching?
A. Yogurt with strawberries
B. Grilled steak with broccoli and orange slices
C. Oatmeal with milk
D. Baked potato with sour cream
,Rationale:
Heme iron (from animal sources like red meat) is best absorbed. Vitamin C (orange
slices) enhances iron absorption, while dairy and tannins can inhibit it.
4. A nurse is reinforcing teaching about cholesterol intake to a client who is trying to
reduce LDL levels. Which statement indicates understanding?
A. “I will replace olive oil with butter when cooking.”
B. “I’ll eat more egg yolks for breakfast.”
C. “I’ll use olive oil instead of butter for sautéing.”
D. “I’ll snack on cheese cubes instead of nuts.”
Rationale:
Olive oil is high in monounsaturated fats, which help lower LDL (“bad”) cholesterol
and raise HDL (“good”) cholesterol. Saturated fats (butter, cheese) increase LDL.
5. A nurse is caring for a client prescribed a high-fiber diet for constipation. Which food
should the nurse recommend?
A. Baked apple with skin
B. White rice
C. Vanilla pudding
D. Scrambled eggs
Rationale:
Fiber-rich foods (fruits with skins, whole grains, legumes) increase stool bulk and
promote bowel regularity. Refined grains and dairy contain little to no fiber.
6. A nurse is educating a client on calcium absorption. Which food combination
enhances calcium uptake?
A. Spinach and milk
B. Milk and fortified orange juice
C. Whole grains and milk
D. Coffee and yogurt
Rationale:
Vitamin D (found in fortified juices and milk) enhances calcium absorption. Oxalates (in
spinach) and caffeine can inhibit absorption.
, 7. A client with celiac disease needs dietary teaching. Which meal choice demonstrates
understanding?
A. Grilled chicken, mashed potatoes, and steamed green beans
B. Spaghetti with garlic bread
C. Barley soup with crackers
D. Pancakes made with wheat flour
Rationale:
Celiac disease requires a gluten-free diet (avoid wheat, barley, rye). Potatoes and
vegetables are safe options.
8. A nurse teaches a vegetarian client about preventing vitamin B12 deficiency. Which
food should the nurse recommend?
A. Lentils
B. Almond milk
C. Fortified breakfast cereal
D. Spinach
Rationale:
Vitamin B12 is found mainly in animal products. Vegans or vegetarians should consume
fortified foods (cereals, soy milk) or supplements.
9. A nurse reviews the nutrition label on a snack that provides 10 g fat, 5 g protein, and
20 g carbohydrates. What is the total caloric content?
A. 190 kcal
B. 150 kcal
C. 120 kcal
D. 210 kcal
Rationale:
Calories = (Fat × 9) + (Protein × 4) + (Carbs × 4)
= (10×9) + (5×4) + (20×4) = 90 + 20 + 80 = 190 kcal.
10. A nurse is counseling a client with hypertension about dietary modifications. Which
food should the client limit?
A. Fresh fruit salad
B. Steamed green beans
QUESTIONS, ANSWERS, Elaborate RATIONALES
GRADED A+
1. A nurse is assisting a client who is tracking macronutrient intake. The client consumes
a meal that includes grilled chicken, brown rice, and broccoli. The client asks how many
calories come from protein. Which information should the nurse include?
A. 9 kilocalories are supplied by each gram of protein
B. 4 kilocalories are supplied by each gram of protein
C. 2 kilocalories are supplied by each gram of protein
D. Protein provides no measurable calories
Rationale:
Protein yields 4 kcal per gram, the same as carbohydrates. Fat provides 9 kcal/g and
alcohol 7 kcal/g. This helps clients calculate total caloric intake accurately when using
food journals.
2. A nurse is teaching a client about dietary sources of complete proteins. Which food
should the nurse include in the teaching?
A. Peanut butter on whole wheat bread
B. Lentil soup
C. Scrambled eggs
D. Brown rice
Rationale:
Complete proteins contain all nine essential amino acids. Animal products such as eggs,
meat, fish, and dairy are complete. Plant proteins are generally incomplete unless
properly combined (e.g., beans + rice).
3. A nurse is reviewing the dietary prescription for a client with iron-deficiency anemia.
Which meal choice indicates understanding of dietary teaching?
A. Yogurt with strawberries
B. Grilled steak with broccoli and orange slices
C. Oatmeal with milk
D. Baked potato with sour cream
,Rationale:
Heme iron (from animal sources like red meat) is best absorbed. Vitamin C (orange
slices) enhances iron absorption, while dairy and tannins can inhibit it.
4. A nurse is reinforcing teaching about cholesterol intake to a client who is trying to
reduce LDL levels. Which statement indicates understanding?
A. “I will replace olive oil with butter when cooking.”
B. “I’ll eat more egg yolks for breakfast.”
C. “I’ll use olive oil instead of butter for sautéing.”
D. “I’ll snack on cheese cubes instead of nuts.”
Rationale:
Olive oil is high in monounsaturated fats, which help lower LDL (“bad”) cholesterol
and raise HDL (“good”) cholesterol. Saturated fats (butter, cheese) increase LDL.
5. A nurse is caring for a client prescribed a high-fiber diet for constipation. Which food
should the nurse recommend?
A. Baked apple with skin
B. White rice
C. Vanilla pudding
D. Scrambled eggs
Rationale:
Fiber-rich foods (fruits with skins, whole grains, legumes) increase stool bulk and
promote bowel regularity. Refined grains and dairy contain little to no fiber.
6. A nurse is educating a client on calcium absorption. Which food combination
enhances calcium uptake?
A. Spinach and milk
B. Milk and fortified orange juice
C. Whole grains and milk
D. Coffee and yogurt
Rationale:
Vitamin D (found in fortified juices and milk) enhances calcium absorption. Oxalates (in
spinach) and caffeine can inhibit absorption.
, 7. A client with celiac disease needs dietary teaching. Which meal choice demonstrates
understanding?
A. Grilled chicken, mashed potatoes, and steamed green beans
B. Spaghetti with garlic bread
C. Barley soup with crackers
D. Pancakes made with wheat flour
Rationale:
Celiac disease requires a gluten-free diet (avoid wheat, barley, rye). Potatoes and
vegetables are safe options.
8. A nurse teaches a vegetarian client about preventing vitamin B12 deficiency. Which
food should the nurse recommend?
A. Lentils
B. Almond milk
C. Fortified breakfast cereal
D. Spinach
Rationale:
Vitamin B12 is found mainly in animal products. Vegans or vegetarians should consume
fortified foods (cereals, soy milk) or supplements.
9. A nurse reviews the nutrition label on a snack that provides 10 g fat, 5 g protein, and
20 g carbohydrates. What is the total caloric content?
A. 190 kcal
B. 150 kcal
C. 120 kcal
D. 210 kcal
Rationale:
Calories = (Fat × 9) + (Protein × 4) + (Carbs × 4)
= (10×9) + (5×4) + (20×4) = 90 + 20 + 80 = 190 kcal.
10. A nurse is counseling a client with hypertension about dietary modifications. Which
food should the client limit?
A. Fresh fruit salad
B. Steamed green beans
