ATI Nutrition Proctored Exam with NGN Exam
1. A nurse is teaching a group of older adult clients about dietary needs. Which
of the following statements should the nurse include in the teaching?
A. Older adults should decrease their calorie intake
B. Older adults should decrease their vitamin D intake
C. Older adults should decrease their fiber intake D. Older adults should
decrease their zinc intake.
2. A nurse is caring for a client who is receiving parenteral nutrition and has a
new prescription for probiotic therapy. Which of the following findings
indicates the therapy is effective?
A. Client has soft, formed bowel movements
B. Client’s mucous membranes are pink
C. Client reports ability to complete ADLs
D. Client’s blood glucose level is within the expected reference range
3. A nurse is planning care for a client who is to have a mechanically altered diet
following a stroke which of the following foods should nurse recommend to
include in the client’s diet?
A. Mashed
potatoes B. Ice
cream
C. Ground meat
D. Strawberries
E. Raw broccoli
4. A nurse is teaching a client who has hemoglobin of 10 g/dl about dietary
interventions. Which of the following menu selections by the client indicates
an understanding of the teaching?
A. Apple slices
B. Cottage cheese C.
Beef liver
D. Baked potato
, 5. A nurse is caring for a client who is receiving chemotherapy and reports a loss
of appetite. Which of the following strategies should the nurse recommend to
increase the client’s protein intake?
A. Grate cheese into soups
B. Add mayonnaise to salads
C. Use honey on toast
D. Mix granola with fruits
6. A nurse is planning dietary teaching for a client who follows a vegetarian diet
and needs to increase his iron intake. Which of the following food
recommendations should the nurse include in the teaching?
A. Raw cauliflower
B. Carrot sticks
C. Peanut butter D.
Dried
beans
7. A nurse is providing teaching about a gluten free diet to a client who has celiac
disease. Which of the following foods should the nurse recommend the client
include in his diet? A. Barl ey B.
Corn
C. Wheat germ
D. Salami
8. A nurse is planning to reach a client who is recovering from an episode of
acute diverticulitis and needs to eat foods that are high in fiber. Which of the
following food choices should the nurse plan to recommend as having the
highest fiber content?
A. 3 oz turkey
B. 1 cup low-fat, plain yogurt
C. 1/2 cup cooked white rice D. 1/2 cup cooked peas
9. A nurse is providing dietary teaching to a client about sources of protein. The
nurse should identify which of the following items as a complete protein?
A. Gelatin
1. A nurse is teaching a group of older adult clients about dietary needs. Which
of the following statements should the nurse include in the teaching?
A. Older adults should decrease their calorie intake
B. Older adults should decrease their vitamin D intake
C. Older adults should decrease their fiber intake D. Older adults should
decrease their zinc intake.
2. A nurse is caring for a client who is receiving parenteral nutrition and has a
new prescription for probiotic therapy. Which of the following findings
indicates the therapy is effective?
A. Client has soft, formed bowel movements
B. Client’s mucous membranes are pink
C. Client reports ability to complete ADLs
D. Client’s blood glucose level is within the expected reference range
3. A nurse is planning care for a client who is to have a mechanically altered diet
following a stroke which of the following foods should nurse recommend to
include in the client’s diet?
A. Mashed
potatoes B. Ice
cream
C. Ground meat
D. Strawberries
E. Raw broccoli
4. A nurse is teaching a client who has hemoglobin of 10 g/dl about dietary
interventions. Which of the following menu selections by the client indicates
an understanding of the teaching?
A. Apple slices
B. Cottage cheese C.
Beef liver
D. Baked potato
, 5. A nurse is caring for a client who is receiving chemotherapy and reports a loss
of appetite. Which of the following strategies should the nurse recommend to
increase the client’s protein intake?
A. Grate cheese into soups
B. Add mayonnaise to salads
C. Use honey on toast
D. Mix granola with fruits
6. A nurse is planning dietary teaching for a client who follows a vegetarian diet
and needs to increase his iron intake. Which of the following food
recommendations should the nurse include in the teaching?
A. Raw cauliflower
B. Carrot sticks
C. Peanut butter D.
Dried
beans
7. A nurse is providing teaching about a gluten free diet to a client who has celiac
disease. Which of the following foods should the nurse recommend the client
include in his diet? A. Barl ey B.
Corn
C. Wheat germ
D. Salami
8. A nurse is planning to reach a client who is recovering from an episode of
acute diverticulitis and needs to eat foods that are high in fiber. Which of the
following food choices should the nurse plan to recommend as having the
highest fiber content?
A. 3 oz turkey
B. 1 cup low-fat, plain yogurt
C. 1/2 cup cooked white rice D. 1/2 cup cooked peas
9. A nurse is providing dietary teaching to a client about sources of protein. The
nurse should identify which of the following items as a complete protein?
A. Gelatin
