ATI Nutrition Proctored Exam 2025–2026 – Complete
200-Question Practice Bundle with Verified Answers &
Detailed Rationales | Lifespan, Clinical Nutrition, Labs &
Enteral/Parenteral Support Mastery
1. A nurse is providing dietary teaching to a client who is at 10 weeks of gestation.
Which nutrient should the nurse prioritize to prevent neural tube defects?
A. Calcium
B. Iron
C. Folic Acid
D. Vitamin D
Rationale: Folic acid (vitamin B9) is crucial for proper neural tube closure during the first
trimester. A deficiency can lead to spina bifida or anencephaly.
2. A nurse is teaching the parent of a 6-month-old infant about introducing solid
foods. Which food should the nurse recommend introducing first?
A. Strained fruits
B. Iron-fortified rice cereal
C. Egg whites
D. Cow's milk
Rationale: Iron-fortified single-grain cereal is typically recommended first because
infants' iron stores begin to deplete around 6 months of age .
3. A nurse is assessing an older adult client for signs of malnutrition. Which
finding is the priority for the nurse to report?
A. BMI of 20
B. Prealbumin 10 mg/dL
C. Hemoglobin 14 g/dL
D. Potassium 4.2 mEq/L
Rationale: Prealbumin is a sensitive indicator of recent nutritional status; a level of 10
mg/dL indicates severe protein-calorie malnutrition .
4. A nurse is teaching a parent about appropriate snack choices for a 9-month-old
infant. Which food choice should the nurse recommend?
A. Raw carrot sticks
B. Graham crackers
C. Skim milk
D. Honey
,Rationale: Graham crackers dissolve easily and pose a low choking risk. Honey carries a
risk of infant botulism before 12 months.
5. A nurse is teaching a group of new parents about formula feeding. Which
instruction should the nurse include regarding the preparation of powdered infant
formula?
A. Shake the bottle vigorously to ensure mixing.
B. Use water from a safe source and boil it if recommended.
C. Warm bottles in the microwave for 30 seconds.
D. Refrigerate prepared bottles for up to 48 hours.
Rationale: Water safety is crucial. Depending on local water quality, boiling may be
recommended. Bottles should be used within 24 hours and never microwaved due to
hot spots.
6. A nurse is providing discharge teaching to a client who is breastfeeding. Which
statement by the client indicates an understanding of increasing her milk supply?
A. "I will supplement feedings with formula."
B. "I will breastfeed every 2 to 3 hours."
C. "I will offer my baby a pacifier between feedings."
D. "I will limit my fluid intake to 4 cups per day."
Rationale: Milk supply is based on the principle of supply and demand. Frequent,
effective nursing or pumping stimulates prolactin release and increases milk production.
7. A nurse is teaching a client who is breastfeeding about foods that may help
support milk production. Which food should the nurse recommend?
A. Grapes
B. Oatmeal
C. Citrus fruits
D. Celery
Rationale: Oats are a commonly recommended galactagogue believed to help support
milk production in some breastfeeding parents .
8. A nurse is providing dietary counseling to a postpartum client who is
breastfeeding. Which nutrient's requirement increases the most during lactation
compared to pregnancy?
A. Iron
B. Folic Acid
C. Calcium
D. Vitamin C
Rationale: Breastfeeding mothers need adequate calcium intake to maintain bone
health, as calcium is transferred to the infant through breast milk .
,9. A nurse is teaching a group of adolescent athletes about nutrition. Which snack
should the nurse recommend to provide the most sustained energy for endurance?
A. A candy bar
B. Peanut butter on whole-wheat toast
C. A sugary sports drink
D. A diet soda
Rationale: Peanut butter provides protein and fat, while whole-wheat toast provides
complex carbohydrates, leading to slower digestion and sustained energy .
10. A nurse is assessing a toddler's growth. The parents report the child "picks at
food." What should the nurse explain to the parents?
A. Force the child to sit at the table until all food is eaten.
B. This is normal due to a decreased growth rate.
C. Offer large portions to encourage eating.
D. Only offer the child's favorite foods.
Rationale: The growth rate slows significantly after infancy, leading to a natural
decrease in appetite, often called physiologic anorexia .
11. A nurse is educating the parents of a child with iron deficiency anemia. Which
food combination would best enhance iron absorption?
A. Fortified cereal and orange juice
B. Glass of milk and a banana
C. Cheese pizza
D. Tuna fish and crackers
Rationale: Vitamin C (ascorbic acid) significantly enhances the absorption of non-heme
iron found in fortified cereals and plant sources .
12. A nurse is teaching a pregnant client about foods rich in folate. Which food
should the nurse recommend as the best source?
A. 1 small banana
B. ½ cup cooked asparagus
C. ½ cup plain low-fat yogurt
D. 1 medium apple
Rationale: Asparagus, along with other dark green leafy vegetables and legumes, is an
excellent natural source of folate .
13. A nurse is providing nutritional counseling to a client experiencing nausea
during the first trimester. Which instruction should the nurse include?
A. Drink large amounts of fluid with meals.
B. Lie down for 30 minutes after eating.
C. Eat dry crackers or toast before getting out of bed.
, D. Consume high-fat, fried foods to settle the stomach.
Rationale: Eating dry crackers before rising can help settle the stomach by absorbing
gastric acid and stabilizing blood sugar .
14. For a preschooler, what is an appropriate serving size according to the "general
rule of thumb"?
A. 1 tablespoon per year of age
B. Same serving size as an adult
C. Half the size of an adult serving
D. Unlimited amounts of all food groups
Rationale: A common guideline for preschooler portions is about one tablespoon of
each food per year of age to prevent overwhelming the child .
Clinical Nutrition and Therapeutic Diets
15. A nurse is reinforcing dietary teaching for a client with iron-deficiency anemia.
Which food should the nurse recommend to increase iron absorption?
A. Whole milk
B. Coffee
C. Orange juice
D. Black tea
Rationale: Vitamin C (ascorbic acid) enhances the absorption of non-heme iron. Citrus
juices are ideal when taken with iron sources.
16. A nurse is caring for a client on a low-sodium diet. Which meal selection
indicates understanding of dietary restrictions?
A. Ham sandwich with cheese
B. Tomato soup
C. Grilled chicken with steamed broccoli
D. Canned vegetables
Rationale: Fresh or grilled foods without added salt are appropriate for low-sodium
diets; processed or canned foods are typically high in sodium .
17. A nurse is providing nutrition education for a client with celiac disease. Which
grain should the client avoid?
A. Rice
B. Barley
C. Corn
D. Quinoa
200-Question Practice Bundle with Verified Answers &
Detailed Rationales | Lifespan, Clinical Nutrition, Labs &
Enteral/Parenteral Support Mastery
1. A nurse is providing dietary teaching to a client who is at 10 weeks of gestation.
Which nutrient should the nurse prioritize to prevent neural tube defects?
A. Calcium
B. Iron
C. Folic Acid
D. Vitamin D
Rationale: Folic acid (vitamin B9) is crucial for proper neural tube closure during the first
trimester. A deficiency can lead to spina bifida or anencephaly.
2. A nurse is teaching the parent of a 6-month-old infant about introducing solid
foods. Which food should the nurse recommend introducing first?
A. Strained fruits
B. Iron-fortified rice cereal
C. Egg whites
D. Cow's milk
Rationale: Iron-fortified single-grain cereal is typically recommended first because
infants' iron stores begin to deplete around 6 months of age .
3. A nurse is assessing an older adult client for signs of malnutrition. Which
finding is the priority for the nurse to report?
A. BMI of 20
B. Prealbumin 10 mg/dL
C. Hemoglobin 14 g/dL
D. Potassium 4.2 mEq/L
Rationale: Prealbumin is a sensitive indicator of recent nutritional status; a level of 10
mg/dL indicates severe protein-calorie malnutrition .
4. A nurse is teaching a parent about appropriate snack choices for a 9-month-old
infant. Which food choice should the nurse recommend?
A. Raw carrot sticks
B. Graham crackers
C. Skim milk
D. Honey
,Rationale: Graham crackers dissolve easily and pose a low choking risk. Honey carries a
risk of infant botulism before 12 months.
5. A nurse is teaching a group of new parents about formula feeding. Which
instruction should the nurse include regarding the preparation of powdered infant
formula?
A. Shake the bottle vigorously to ensure mixing.
B. Use water from a safe source and boil it if recommended.
C. Warm bottles in the microwave for 30 seconds.
D. Refrigerate prepared bottles for up to 48 hours.
Rationale: Water safety is crucial. Depending on local water quality, boiling may be
recommended. Bottles should be used within 24 hours and never microwaved due to
hot spots.
6. A nurse is providing discharge teaching to a client who is breastfeeding. Which
statement by the client indicates an understanding of increasing her milk supply?
A. "I will supplement feedings with formula."
B. "I will breastfeed every 2 to 3 hours."
C. "I will offer my baby a pacifier between feedings."
D. "I will limit my fluid intake to 4 cups per day."
Rationale: Milk supply is based on the principle of supply and demand. Frequent,
effective nursing or pumping stimulates prolactin release and increases milk production.
7. A nurse is teaching a client who is breastfeeding about foods that may help
support milk production. Which food should the nurse recommend?
A. Grapes
B. Oatmeal
C. Citrus fruits
D. Celery
Rationale: Oats are a commonly recommended galactagogue believed to help support
milk production in some breastfeeding parents .
8. A nurse is providing dietary counseling to a postpartum client who is
breastfeeding. Which nutrient's requirement increases the most during lactation
compared to pregnancy?
A. Iron
B. Folic Acid
C. Calcium
D. Vitamin C
Rationale: Breastfeeding mothers need adequate calcium intake to maintain bone
health, as calcium is transferred to the infant through breast milk .
,9. A nurse is teaching a group of adolescent athletes about nutrition. Which snack
should the nurse recommend to provide the most sustained energy for endurance?
A. A candy bar
B. Peanut butter on whole-wheat toast
C. A sugary sports drink
D. A diet soda
Rationale: Peanut butter provides protein and fat, while whole-wheat toast provides
complex carbohydrates, leading to slower digestion and sustained energy .
10. A nurse is assessing a toddler's growth. The parents report the child "picks at
food." What should the nurse explain to the parents?
A. Force the child to sit at the table until all food is eaten.
B. This is normal due to a decreased growth rate.
C. Offer large portions to encourage eating.
D. Only offer the child's favorite foods.
Rationale: The growth rate slows significantly after infancy, leading to a natural
decrease in appetite, often called physiologic anorexia .
11. A nurse is educating the parents of a child with iron deficiency anemia. Which
food combination would best enhance iron absorption?
A. Fortified cereal and orange juice
B. Glass of milk and a banana
C. Cheese pizza
D. Tuna fish and crackers
Rationale: Vitamin C (ascorbic acid) significantly enhances the absorption of non-heme
iron found in fortified cereals and plant sources .
12. A nurse is teaching a pregnant client about foods rich in folate. Which food
should the nurse recommend as the best source?
A. 1 small banana
B. ½ cup cooked asparagus
C. ½ cup plain low-fat yogurt
D. 1 medium apple
Rationale: Asparagus, along with other dark green leafy vegetables and legumes, is an
excellent natural source of folate .
13. A nurse is providing nutritional counseling to a client experiencing nausea
during the first trimester. Which instruction should the nurse include?
A. Drink large amounts of fluid with meals.
B. Lie down for 30 minutes after eating.
C. Eat dry crackers or toast before getting out of bed.
, D. Consume high-fat, fried foods to settle the stomach.
Rationale: Eating dry crackers before rising can help settle the stomach by absorbing
gastric acid and stabilizing blood sugar .
14. For a preschooler, what is an appropriate serving size according to the "general
rule of thumb"?
A. 1 tablespoon per year of age
B. Same serving size as an adult
C. Half the size of an adult serving
D. Unlimited amounts of all food groups
Rationale: A common guideline for preschooler portions is about one tablespoon of
each food per year of age to prevent overwhelming the child .
Clinical Nutrition and Therapeutic Diets
15. A nurse is reinforcing dietary teaching for a client with iron-deficiency anemia.
Which food should the nurse recommend to increase iron absorption?
A. Whole milk
B. Coffee
C. Orange juice
D. Black tea
Rationale: Vitamin C (ascorbic acid) enhances the absorption of non-heme iron. Citrus
juices are ideal when taken with iron sources.
16. A nurse is caring for a client on a low-sodium diet. Which meal selection
indicates understanding of dietary restrictions?
A. Ham sandwich with cheese
B. Tomato soup
C. Grilled chicken with steamed broccoli
D. Canned vegetables
Rationale: Fresh or grilled foods without added salt are appropriate for low-sodium
diets; processed or canned foods are typically high in sodium .
17. A nurse is providing nutrition education for a client with celiac disease. Which
grain should the client avoid?
A. Rice
B. Barley
C. Corn
D. Quinoa
