ATI NUTRITION PRACTICE 2019 EXAM
A V2| QUESTIONS & VERIFIED
ANSWERS| 100% CORRECT (60 Q&A)
QUESTION
A nurse is assessing a client who has diabetes mellitus. Which of the following findings should
the nurse identify as a manifestation of hypoglycemia?
A. Diaphoresis
B. Bradycardia
C. Abdominal cramps
D. Acetone breath
Answer:
A. Diaphoresis
Explanation:
A. The nurse should identify that diaphoresis, irritability, and tremors are manifestations of
hypoglycemia.
B. The nurse should identify that tachycardia as well as hunger are manifestations of
hypoglycemia.
C. The nurse should identify that abdominal cramps as well as nausea and vomiting are
manifestations of hyperglycemia.
D. The nurse should identify that breath with a fruity odor, also known as acetone breath, as
well as rapid shallow breathing are manifestations of hyperglycemia.
QUESTION
A nurse is planning dietary teaching for a client who has dumping syndrome following a
gastrectomy. Which of the following interventions should the nurse include in the client's plan
of care?
A. Use simple sugars to sweeten foods.
B. Remain upright for 1 hr following meals.
C. Limit eating to three large meals per day.
D. Select grains with less than 2 g fiber per serving.
,Answer:
D. Select grains with less than 2 g fiber per serving.
Explanation:
A. The nurse should instruct the client to avoid simple sugars and sugar alcohols, which make
food mass more hypertonic, causing a greater fluid volume shift and triggering dumping
syndrome.
B. The nurse should instruct the client to lie down after eating to slow the movement of food
through the gastrointestinal system.
C. The nurse should instruct the client to eat small, frequent meals to slow gastric emptying.
D. Clients at risk for dumping syndrome better tolerate low-fiber grains that contain less than 2
g fiber per serving to slow gastric emptying.
QUESTION
A nurse is providing dietary teaching to a client who is postoperative following a gastric bypass
procedure. Which of the following instructions should the nurse 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 meal over 15 min.
Answer:
B. Begin each meal with a protein.
Explanation:
A. The nurse should instruct the client to eat three meals and two snacks of a limited portion size
each day.
B. The nurse should instruct the client to begin each meal by eating a protein. The client
should consume 60 to 120 g of protein each day.
C. The nurse should instruct the client to eat slowly and to stop eating after beginning to feel
full.
D. The nurse should instruct the client to eat slowly, take time to chew food well, and plan for
meals to last between 30 and 60 min.
QUESTION
A nurse is evaluating a client who is receiving a continuous enteral feeding and has diarrhea.
Which of the following actions should the nurse take to reduce the client's diarrhea?
,A. Flush the client's feeding tube.
B. Administer promethazine to the client.
C. Decrease the rate of the feeding.
D. Check the client's gastric residual.
Answer:
C. Decrease the rate of the feeding.
Explanation:
A. The nurse should flush the client's feeding tube before and after giving medications or if the
tube is clogged. However, flushing the tube will not reduce the client's diarrhea.
B. Promethazine (Phenergan) is administered for the treatment and prevention of nausea and
vomiting, rather than diarrhea.
C. To prevent diarrhea, the nurse should decrease the rate of the tube feeding, which allows for
better absorption of the enteral formula.
D. The nurse should check the client's gastric residual routinely to reduce the risk for
aspiration and monitor the absorption of the feeding. However, this action will not reduce the
client's diarrhea.
QUESTION
A nurse is assessing a client who has an elevated blood pressure, headache, and is sweating. The
client recently started taking MAOI. The nurse should question the client regarding the
consumption of which of the following foods?
A. Grapefruit juice
B. Whole milk
C. Whole grain bread
D. Cheddar cheese
Answer:
D. Cheddar cheese
Explanation:
A. Grapefruit juice contains little or no tyramine; therefore, consumption is not restricted for
clients who are taking MAOIs.
B. Whole milk contains little or no tyramine; therefore, consumption is not restricted for clients
who are taking MAOIs.
C. Whole grain bread contains little or no tyramine; therefore, consumption is not restricted for
clients who are taking MAOIs.
D. Clients who take MAOIs should avoid the consumption of most types of cheese and other
foods that contain high levels of tyramine, which can lead to hypertensive crisis.
, QUESTION
A nurse is teaching a client who has hypertension about decreasing sodium intake. Which of
the following information should the nurse include in the teaching?
A. Use soy sauce as a marinade for meats.
B. Season foods with herbs and spices.
C. Select processed cheese products when available.
D. Choose a frozen dinner for a quick meal option.
Answer:
B. Season foods with herbs and spices.
Explanation:
A. The nurse should instruct the client to avoid products that are high in sodium, such as soy
sauce, mayonnaise, and ketchup.
B. The nurse should instruct the client to replace salt with herbs and spices when seasoning
foods.
C. The nurse should instruct the client that processed cheeses are high in sodium and should be
avoided.
D. The nurse should instruct the client to avoid processed foods such as frozen dinners, which
can be high in sodium.
QUESTION
A nurse is providing discharge teaching to a postpartum client about breast milk use and storage.
Which of the following statements should the nurse make?
A. "Refrigerate unused breast milk immediately after bottle feeding."
B. "You cannot place thawed breast milk back in the freezer."
C. "You can store expressed breast milk in the freezer for up to 18 months."
D. "Defrost frozen breast milk on the lowest defrost setting in the microwave."
Answer:
B. "You cannot place thawed breast milk back in the freezer."
Explanation:
A. The nurse should instruct the client that any milk left in a bottle from a feeding should be
immediately discarded.
A V2| QUESTIONS & VERIFIED
ANSWERS| 100% CORRECT (60 Q&A)
QUESTION
A nurse is assessing a client who has diabetes mellitus. Which of the following findings should
the nurse identify as a manifestation of hypoglycemia?
A. Diaphoresis
B. Bradycardia
C. Abdominal cramps
D. Acetone breath
Answer:
A. Diaphoresis
Explanation:
A. The nurse should identify that diaphoresis, irritability, and tremors are manifestations of
hypoglycemia.
B. The nurse should identify that tachycardia as well as hunger are manifestations of
hypoglycemia.
C. The nurse should identify that abdominal cramps as well as nausea and vomiting are
manifestations of hyperglycemia.
D. The nurse should identify that breath with a fruity odor, also known as acetone breath, as
well as rapid shallow breathing are manifestations of hyperglycemia.
QUESTION
A nurse is planning dietary teaching for a client who has dumping syndrome following a
gastrectomy. Which of the following interventions should the nurse include in the client's plan
of care?
A. Use simple sugars to sweeten foods.
B. Remain upright for 1 hr following meals.
C. Limit eating to three large meals per day.
D. Select grains with less than 2 g fiber per serving.
,Answer:
D. Select grains with less than 2 g fiber per serving.
Explanation:
A. The nurse should instruct the client to avoid simple sugars and sugar alcohols, which make
food mass more hypertonic, causing a greater fluid volume shift and triggering dumping
syndrome.
B. The nurse should instruct the client to lie down after eating to slow the movement of food
through the gastrointestinal system.
C. The nurse should instruct the client to eat small, frequent meals to slow gastric emptying.
D. Clients at risk for dumping syndrome better tolerate low-fiber grains that contain less than 2
g fiber per serving to slow gastric emptying.
QUESTION
A nurse is providing dietary teaching to a client who is postoperative following a gastric bypass
procedure. Which of the following instructions should the nurse 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 meal over 15 min.
Answer:
B. Begin each meal with a protein.
Explanation:
A. The nurse should instruct the client to eat three meals and two snacks of a limited portion size
each day.
B. The nurse should instruct the client to begin each meal by eating a protein. The client
should consume 60 to 120 g of protein each day.
C. The nurse should instruct the client to eat slowly and to stop eating after beginning to feel
full.
D. The nurse should instruct the client to eat slowly, take time to chew food well, and plan for
meals to last between 30 and 60 min.
QUESTION
A nurse is evaluating a client who is receiving a continuous enteral feeding and has diarrhea.
Which of the following actions should the nurse take to reduce the client's diarrhea?
,A. Flush the client's feeding tube.
B. Administer promethazine to the client.
C. Decrease the rate of the feeding.
D. Check the client's gastric residual.
Answer:
C. Decrease the rate of the feeding.
Explanation:
A. The nurse should flush the client's feeding tube before and after giving medications or if the
tube is clogged. However, flushing the tube will not reduce the client's diarrhea.
B. Promethazine (Phenergan) is administered for the treatment and prevention of nausea and
vomiting, rather than diarrhea.
C. To prevent diarrhea, the nurse should decrease the rate of the tube feeding, which allows for
better absorption of the enteral formula.
D. The nurse should check the client's gastric residual routinely to reduce the risk for
aspiration and monitor the absorption of the feeding. However, this action will not reduce the
client's diarrhea.
QUESTION
A nurse is assessing a client who has an elevated blood pressure, headache, and is sweating. The
client recently started taking MAOI. The nurse should question the client regarding the
consumption of which of the following foods?
A. Grapefruit juice
B. Whole milk
C. Whole grain bread
D. Cheddar cheese
Answer:
D. Cheddar cheese
Explanation:
A. Grapefruit juice contains little or no tyramine; therefore, consumption is not restricted for
clients who are taking MAOIs.
B. Whole milk contains little or no tyramine; therefore, consumption is not restricted for clients
who are taking MAOIs.
C. Whole grain bread contains little or no tyramine; therefore, consumption is not restricted for
clients who are taking MAOIs.
D. Clients who take MAOIs should avoid the consumption of most types of cheese and other
foods that contain high levels of tyramine, which can lead to hypertensive crisis.
, QUESTION
A nurse is teaching a client who has hypertension about decreasing sodium intake. Which of
the following information should the nurse include in the teaching?
A. Use soy sauce as a marinade for meats.
B. Season foods with herbs and spices.
C. Select processed cheese products when available.
D. Choose a frozen dinner for a quick meal option.
Answer:
B. Season foods with herbs and spices.
Explanation:
A. The nurse should instruct the client to avoid products that are high in sodium, such as soy
sauce, mayonnaise, and ketchup.
B. The nurse should instruct the client to replace salt with herbs and spices when seasoning
foods.
C. The nurse should instruct the client that processed cheeses are high in sodium and should be
avoided.
D. The nurse should instruct the client to avoid processed foods such as frozen dinners, which
can be high in sodium.
QUESTION
A nurse is providing discharge teaching to a postpartum client about breast milk use and storage.
Which of the following statements should the nurse make?
A. "Refrigerate unused breast milk immediately after bottle feeding."
B. "You cannot place thawed breast milk back in the freezer."
C. "You can store expressed breast milk in the freezer for up to 18 months."
D. "Defrost frozen breast milk on the lowest defrost setting in the microwave."
Answer:
B. "You cannot place thawed breast milk back in the freezer."
Explanation:
A. The nurse should instruct the client that any milk left in a bottle from a feeding should be
immediately discarded.
