RN Nutrition Proctored ATI Exam with Questions
Rationale and Verified Answers, 100% Guaranteed
Pass ||Complete A+ Guide// 2025
1. Question: A nurse is providing dietary teaching to a client with iron
deficiency anemia. Which of the following food items should the nurse
recommend to the client to increase iron absorption?
o A. Spinach
o B. Cantaloupe
o C. Broccoli
o D. Tomato juice
Answer: D. Tomato juice
Rationale: Vitamin C, found in foods such as tomato juice, enhances the
absorption of nonheme iron (found in plant-based foods). Foods like spinach
are high in iron but also contain compounds (oxalates) that inhibit
absorption, while cantaloupe and broccoli are good sources of vitamins but
do not directly affect iron absorption.
2. Question: A nurse is teaching a client with celiac disease about dietary
restrictions. Which of the following should the nurse recommend as a
suitable alternative for bread?
o A. Rye bread
o B. Wheat bread
o C. Cornbread
o D. Rice cakes
Answer: D. Rice cakes
Rationale: Clients with celiac disease need to avoid gluten, which is found
in wheat, rye, and barley. Rice cakes are made from rice, which is gluten-
free, making them a safe choice for clients with celiac disease.
3. Question: A nurse is caring for a client who is post-operative following a
gastric bypass surgery. The nurse should recommend which of the following
as the best food choice for the client at this time?
, o A. A small bowl of mashed potatoes
o B. A scrambled egg
o C. A slice of whole wheat toast
o D. A bowl of vegetable soup
Answer: B. A scrambled egg
Rationale: After gastric bypass surgery, patients should consume high-
protein foods that are easy to digest. Scrambled eggs are soft, high in
protein, and less likely to cause discomfort compared to starchy or fibrous
foods like mashed potatoes or whole wheat toast.
4. Question: A nurse is assessing a client’s nutritional intake and discovers that
the client consumes a high amount of processed meats, full-fat dairy, and
fried foods. Which of the following conditions is the client at risk for
developing?
o A. Hypertension
o B. Osteoporosis
o C. Iron deficiency anemia
o D. Scurvy
Answer: A. Hypertension
Rationale: A diet high in processed meats, full-fat dairy, and fried foods
increases the intake of sodium, saturated fats, and cholesterol, which can
contribute to hypertension (high blood pressure). The other conditions are
not directly associated with this type of diet.
5. Question: A nurse is teaching a client with type 2 diabetes about
carbohydrate counting. The nurse should instruct the client to limit their
carbohydrate intake to how many grams per meal?
o A. 15 grams
o B. 30 grams
o C. 45 grams
o D. 60 grams
Answer: C. 45 grams
Rationale: For clients with type 2 diabetes, the recommended amount of
carbohydrates per meal is typically around 45-60 grams, depending on the
, individual’s dietary needs and activity level. Limiting carbohydrate intake
helps maintain blood glucose levels within target ranges.
6. Question: A nurse is caring for a client with chronic kidney disease (CKD)
who is on a restricted protein diet. Which of the following foods should the
nurse advise the client to avoid?
o A. Eggs
o B. Chicken
o C. Carrots
o D. Rice
Answer: B. Chicken
Rationale: In CKD, clients are often advised to restrict protein intake to
prevent further kidney damage. Chicken is a high-protein food that should
be limited in the diet. Eggs, carrots, and rice are lower in protein and may be
consumed in moderation, depending on the stage of kidney disease.
7. Question: A nurse is providing dietary education to a pregnant client. Which
of the following foods is the best source of folic acid for the client?
o A. Oranges
o B. Spinach
o C. Chicken
o D. Whole wheat bread
Answer: B. Spinach
Rationale: Folate (or folic acid when consumed in supplement form) is
essential for fetal development, especially in the early stages of pregnancy to
prevent neural tube defects. Spinach is rich in folate, making it an excellent
food choice for pregnant women.
8. Question: A nurse is caring for a client who is following a low-sodium diet.
The nurse should instruct the client to avoid which of the following foods?
o A. Fresh fruits
o B. Fresh vegetables
o C. Canned soup
o D. Fresh fish
Answer: C. Canned soup
, Rationale: Canned soups are often high in sodium due to preservatives and
flavoring agents. Fresh fruits, vegetables, and fish (not processed or canned)
are naturally low in sodium and are good choices for a low-sodium diet.
9. Question: A nurse is caring for a client who is on a vegan diet. Which of the
following is the nurse’s primary concern regarding the client’s nutritional
intake?
o A. Protein deficiency
o B. Vitamin B12 deficiency
o C. Iron toxicity
o D. Excessive calcium intake
Answer: B. Vitamin B12 deficiency
Rationale: Vitamin B12 is primarily found in animal products, so
individuals on a vegan diet are at risk for B12 deficiency. It is important for
them to consume fortified foods or take supplements to ensure adequate
intake of this vitamin.
10.Question: A nurse is educating a client about the importance of maintaining
a healthy body weight. Which of the following is the most important factor
in achieving long-term weight management?
o A. Limiting calorie intake
o B. Increasing physical activity
o C. Reducing fat intake
o D. Focusing on portion control
Answer: B. Increasing physical activity
Rationale: While diet plays a crucial role in weight management, increasing
physical activity is essential for long-term success. It helps with calorie
expenditure, improves metabolism, and supports overall health. A
combination of a balanced diet and regular physical activity is the most
effective approach.
11.Question: A nurse is teaching a client with hypertension about dietary
changes. Which of the following dietary modifications should the nurse
recommend to reduce blood pressure?
A. Increase sodium intake
B. Limit alcohol consumption
Rationale and Verified Answers, 100% Guaranteed
Pass ||Complete A+ Guide// 2025
1. Question: A nurse is providing dietary teaching to a client with iron
deficiency anemia. Which of the following food items should the nurse
recommend to the client to increase iron absorption?
o A. Spinach
o B. Cantaloupe
o C. Broccoli
o D. Tomato juice
Answer: D. Tomato juice
Rationale: Vitamin C, found in foods such as tomato juice, enhances the
absorption of nonheme iron (found in plant-based foods). Foods like spinach
are high in iron but also contain compounds (oxalates) that inhibit
absorption, while cantaloupe and broccoli are good sources of vitamins but
do not directly affect iron absorption.
2. Question: A nurse is teaching a client with celiac disease about dietary
restrictions. Which of the following should the nurse recommend as a
suitable alternative for bread?
o A. Rye bread
o B. Wheat bread
o C. Cornbread
o D. Rice cakes
Answer: D. Rice cakes
Rationale: Clients with celiac disease need to avoid gluten, which is found
in wheat, rye, and barley. Rice cakes are made from rice, which is gluten-
free, making them a safe choice for clients with celiac disease.
3. Question: A nurse is caring for a client who is post-operative following a
gastric bypass surgery. The nurse should recommend which of the following
as the best food choice for the client at this time?
, o A. A small bowl of mashed potatoes
o B. A scrambled egg
o C. A slice of whole wheat toast
o D. A bowl of vegetable soup
Answer: B. A scrambled egg
Rationale: After gastric bypass surgery, patients should consume high-
protein foods that are easy to digest. Scrambled eggs are soft, high in
protein, and less likely to cause discomfort compared to starchy or fibrous
foods like mashed potatoes or whole wheat toast.
4. Question: A nurse is assessing a client’s nutritional intake and discovers that
the client consumes a high amount of processed meats, full-fat dairy, and
fried foods. Which of the following conditions is the client at risk for
developing?
o A. Hypertension
o B. Osteoporosis
o C. Iron deficiency anemia
o D. Scurvy
Answer: A. Hypertension
Rationale: A diet high in processed meats, full-fat dairy, and fried foods
increases the intake of sodium, saturated fats, and cholesterol, which can
contribute to hypertension (high blood pressure). The other conditions are
not directly associated with this type of diet.
5. Question: A nurse is teaching a client with type 2 diabetes about
carbohydrate counting. The nurse should instruct the client to limit their
carbohydrate intake to how many grams per meal?
o A. 15 grams
o B. 30 grams
o C. 45 grams
o D. 60 grams
Answer: C. 45 grams
Rationale: For clients with type 2 diabetes, the recommended amount of
carbohydrates per meal is typically around 45-60 grams, depending on the
, individual’s dietary needs and activity level. Limiting carbohydrate intake
helps maintain blood glucose levels within target ranges.
6. Question: A nurse is caring for a client with chronic kidney disease (CKD)
who is on a restricted protein diet. Which of the following foods should the
nurse advise the client to avoid?
o A. Eggs
o B. Chicken
o C. Carrots
o D. Rice
Answer: B. Chicken
Rationale: In CKD, clients are often advised to restrict protein intake to
prevent further kidney damage. Chicken is a high-protein food that should
be limited in the diet. Eggs, carrots, and rice are lower in protein and may be
consumed in moderation, depending on the stage of kidney disease.
7. Question: A nurse is providing dietary education to a pregnant client. Which
of the following foods is the best source of folic acid for the client?
o A. Oranges
o B. Spinach
o C. Chicken
o D. Whole wheat bread
Answer: B. Spinach
Rationale: Folate (or folic acid when consumed in supplement form) is
essential for fetal development, especially in the early stages of pregnancy to
prevent neural tube defects. Spinach is rich in folate, making it an excellent
food choice for pregnant women.
8. Question: A nurse is caring for a client who is following a low-sodium diet.
The nurse should instruct the client to avoid which of the following foods?
o A. Fresh fruits
o B. Fresh vegetables
o C. Canned soup
o D. Fresh fish
Answer: C. Canned soup
, Rationale: Canned soups are often high in sodium due to preservatives and
flavoring agents. Fresh fruits, vegetables, and fish (not processed or canned)
are naturally low in sodium and are good choices for a low-sodium diet.
9. Question: A nurse is caring for a client who is on a vegan diet. Which of the
following is the nurse’s primary concern regarding the client’s nutritional
intake?
o A. Protein deficiency
o B. Vitamin B12 deficiency
o C. Iron toxicity
o D. Excessive calcium intake
Answer: B. Vitamin B12 deficiency
Rationale: Vitamin B12 is primarily found in animal products, so
individuals on a vegan diet are at risk for B12 deficiency. It is important for
them to consume fortified foods or take supplements to ensure adequate
intake of this vitamin.
10.Question: A nurse is educating a client about the importance of maintaining
a healthy body weight. Which of the following is the most important factor
in achieving long-term weight management?
o A. Limiting calorie intake
o B. Increasing physical activity
o C. Reducing fat intake
o D. Focusing on portion control
Answer: B. Increasing physical activity
Rationale: While diet plays a crucial role in weight management, increasing
physical activity is essential for long-term success. It helps with calorie
expenditure, improves metabolism, and supports overall health. A
combination of a balanced diet and regular physical activity is the most
effective approach.
11.Question: A nurse is teaching a client with hypertension about dietary
changes. Which of the following dietary modifications should the nurse
recommend to reduce blood pressure?
A. Increase sodium intake
B. Limit alcohol consumption
