ATI NUTRITION PROCTORED ALL QUESTIONS AND
ANSWERS RATED A+
✔✔How often should you obtain gastric residuals for a client receiving tube feedings? -
✔✔every 4-6 hrs
✔✔When beginning a new prescription for enteral nutrition by intermittent tube feeding
how should you first initiate this feeding? - ✔✔Increase the formula over the first 4 to 6
feedings until the prescribed volume is achieved
✔✔A nurse is preparing to administer intermittent enteral feeding to a client who has
neuromuscular disorder. Which of the following are appropriate nursing interventions?
Select all that apply.
A. Fill the feeding bag w/24 hr worth of formula
B. Discard irrigation equipment after 24 hr
C. Leave unused portions of formula at the bedside
D. Label the unused portion of the formula
E. Replace administration tubing & feeding bag every 48 hr - ✔✔B, D, E
✔✔Teach parents that they may switch their child to skim or 1% low fat milk after... -
✔✔2 years of age
✔✔A nurse is teaching a client who has pre-stage chronic kidney disease about dietary
management. Which of the following information should the nurse include in the
instructions?
A. Restrict protein intake
B. Maintain a high-phosphorus diet
C. Increase intake of foods high in potassium
D. Limit dairy products to 1 cup per day - ✔✔A
✔✔Major sources of dietary potassium (K): - ✔✔oranges
dried fruits
tomatoes
avocados
dried peas
meats
broccoli
bananas
✔✔Major sources of dietary chloride (Cl): - ✔✔table salt
✔✔Major sources of dietary calcium (Ca): - ✔✔dairy
,broccoli
kale
grains
egg yolks
✔✔Major sources of dietary magnesium (Mg): - ✔✔green leafy vegetables
nuts
grains
meat
milk
✔✔Major sources of dietary phosphorus (P): - ✔✔dairy
peas
soft drinks
meat
eggs
some grains
✔✔Major sources of dietary sulfur (S): - ✔✔dried fruits
meats
red and white wines
✔✔Major diet sources of vitamin A: - ✔✔orange/yellow colored foods
liver
dairy
✔✔Major diet sources of vitamin D - ✔✔fish
fortified dairy products
sunlight
✔✔Major diet sources of vitamin E - ✔✔vegetable oils
grains
nuts
dark green vegetables
✔✔Major diet sources of vitamin K - ✔✔green leafy vegetables
eggs
liver
✔✔Major sources of vitamin C - ✔✔citrus fruits and juices
vegetables
✔✔Major sources of Thiamin (B1) - ✔✔meats
grains
legumes
,✔✔Major sources of riboflavin (B2) - ✔✔milk
meats
green leafy vegetables
✔✔Major sources of niacin (B3) - ✔✔liver
nuts
legumes
✔✔Major sources of pantothenic acid (B5) - ✔✔organ meats
egg yolk
avocados
broccoli
✔✔Major sources of pyridoxine (B6) - ✔✔organ meats
grains
✔✔Major sources of folate - ✔✔liver
green leafy vegetables
grains
legumes
✔✔Major sources of cobalamin (B12) - ✔✔organ meats
clams
oysters
grains
✔✔Examples of high fiber foods: - ✔✔lentils
lima beans
black beans
artichokes
brussel sprouts
broccoli
raspberries & blackberries
avocados
pears
bran
whole wheat pasta
oatmeal
split peas
✔✔LDL expected range: - ✔✔less than 130
✔✔HDL expected range - ✔✔35-80 females
35-65 males
, ✔✔A client with fluid volume excess will have what expected lab values? - ✔✔increased
Hct
increased or decreased serum electrolytes
increased protein
decreased aldosterone
increased excretion of sodium
increased natriuretic peptides
decreased BUN & creatinine
decreased PaCO2
increased pH
✔✔Manifestations of hypoglycemia: - ✔✔mild shakiness
mental confusion
sweating
palpitations
headache
lack of coordination
blurred vision
seizures
coma
✔✔A nurse is assessing a client who has hypoglycemia. Which of the following findings
should the nurse expect?
A. Fruity breath odor
B. Diaphoresis
C. Vomiting
D. Polyuria - ✔✔B
✔✔Decreased sodium s/s: - ✔✔confusion
headache
nausea
dizzy
abdominal cramping
✔✔Increased sodium s/s: - ✔✔confusion
thirst
weakness
✔✔Increased phosphorus s/s: - ✔✔numbness/tingling
tetany
decreased calcium
✔✔Decreased potassium s/s: - ✔✔irregular HR
ANSWERS RATED A+
✔✔How often should you obtain gastric residuals for a client receiving tube feedings? -
✔✔every 4-6 hrs
✔✔When beginning a new prescription for enteral nutrition by intermittent tube feeding
how should you first initiate this feeding? - ✔✔Increase the formula over the first 4 to 6
feedings until the prescribed volume is achieved
✔✔A nurse is preparing to administer intermittent enteral feeding to a client who has
neuromuscular disorder. Which of the following are appropriate nursing interventions?
Select all that apply.
A. Fill the feeding bag w/24 hr worth of formula
B. Discard irrigation equipment after 24 hr
C. Leave unused portions of formula at the bedside
D. Label the unused portion of the formula
E. Replace administration tubing & feeding bag every 48 hr - ✔✔B, D, E
✔✔Teach parents that they may switch their child to skim or 1% low fat milk after... -
✔✔2 years of age
✔✔A nurse is teaching a client who has pre-stage chronic kidney disease about dietary
management. Which of the following information should the nurse include in the
instructions?
A. Restrict protein intake
B. Maintain a high-phosphorus diet
C. Increase intake of foods high in potassium
D. Limit dairy products to 1 cup per day - ✔✔A
✔✔Major sources of dietary potassium (K): - ✔✔oranges
dried fruits
tomatoes
avocados
dried peas
meats
broccoli
bananas
✔✔Major sources of dietary chloride (Cl): - ✔✔table salt
✔✔Major sources of dietary calcium (Ca): - ✔✔dairy
,broccoli
kale
grains
egg yolks
✔✔Major sources of dietary magnesium (Mg): - ✔✔green leafy vegetables
nuts
grains
meat
milk
✔✔Major sources of dietary phosphorus (P): - ✔✔dairy
peas
soft drinks
meat
eggs
some grains
✔✔Major sources of dietary sulfur (S): - ✔✔dried fruits
meats
red and white wines
✔✔Major diet sources of vitamin A: - ✔✔orange/yellow colored foods
liver
dairy
✔✔Major diet sources of vitamin D - ✔✔fish
fortified dairy products
sunlight
✔✔Major diet sources of vitamin E - ✔✔vegetable oils
grains
nuts
dark green vegetables
✔✔Major diet sources of vitamin K - ✔✔green leafy vegetables
eggs
liver
✔✔Major sources of vitamin C - ✔✔citrus fruits and juices
vegetables
✔✔Major sources of Thiamin (B1) - ✔✔meats
grains
legumes
,✔✔Major sources of riboflavin (B2) - ✔✔milk
meats
green leafy vegetables
✔✔Major sources of niacin (B3) - ✔✔liver
nuts
legumes
✔✔Major sources of pantothenic acid (B5) - ✔✔organ meats
egg yolk
avocados
broccoli
✔✔Major sources of pyridoxine (B6) - ✔✔organ meats
grains
✔✔Major sources of folate - ✔✔liver
green leafy vegetables
grains
legumes
✔✔Major sources of cobalamin (B12) - ✔✔organ meats
clams
oysters
grains
✔✔Examples of high fiber foods: - ✔✔lentils
lima beans
black beans
artichokes
brussel sprouts
broccoli
raspberries & blackberries
avocados
pears
bran
whole wheat pasta
oatmeal
split peas
✔✔LDL expected range: - ✔✔less than 130
✔✔HDL expected range - ✔✔35-80 females
35-65 males
, ✔✔A client with fluid volume excess will have what expected lab values? - ✔✔increased
Hct
increased or decreased serum electrolytes
increased protein
decreased aldosterone
increased excretion of sodium
increased natriuretic peptides
decreased BUN & creatinine
decreased PaCO2
increased pH
✔✔Manifestations of hypoglycemia: - ✔✔mild shakiness
mental confusion
sweating
palpitations
headache
lack of coordination
blurred vision
seizures
coma
✔✔A nurse is assessing a client who has hypoglycemia. Which of the following findings
should the nurse expect?
A. Fruity breath odor
B. Diaphoresis
C. Vomiting
D. Polyuria - ✔✔B
✔✔Decreased sodium s/s: - ✔✔confusion
headache
nausea
dizzy
abdominal cramping
✔✔Increased sodium s/s: - ✔✔confusion
thirst
weakness
✔✔Increased phosphorus s/s: - ✔✔numbness/tingling
tetany
decreased calcium
✔✔Decreased potassium s/s: - ✔✔irregular HR
