ATI | ASSESSMENT TECHNOLOGIES INSTITUTE
Nutrition Proctored Exam
Official Practice Exam -- 2026/2027 Edition
75 90 80% Multiple Choice
Questions Minutes Passing Score Format
TABLE OF CONTENTS
Section 1: Nutrition Fundamentals & Macronutrients .......... Questions 1-15
Section 2: Micronutrients & Vitamins ..................... Questions 16-30
Section 3: Nutrition Across the Lifespan .................. Questions 31-45
Section 4: Medical Nutrition Therapy ..................... Questions 46-60
Section 5: Enteral/Parenteral Nutrition & Assessment ...... Questions 61-75
EXAM INSTRUCTIONS
This practice exam contains 75 multiple-choice questions divided into five sections covering essential nutrition
concepts for nursing practice. You have 90 minutes to complete the entire exam. A passing score of 80% (60
correct out of 75) is required. Each question has four answer choices (A through D); select the single best
answer. No points are deducted for incorrect responses, so it is advantageous to answer every question. Read
each scenario carefully before selecting your response. Review the rationale provided after each answer to
reinforce your understanding of key nutrition principles.
TIPS FOR SUCCESS
1. Read the entire scenario and all four options before selecting an answer.
2. Focus on patient-specific nutritional needs based on age, condition, and lab values.
3. Know key lab values (albumin, prealbumin, transferrin) and their nutritional significance.
4. The rationale after each question explains why the correct answer is right and why a
top distractor is wrong -- use these to deepen your understanding.
5. Time management: aim to spend no more than 72 seconds per question on average.
Nutrition Proctored -- 2026/2027 | Passing Score: 80% | Page 1
,Section 1: Nutrition Fundamentals & Macronutrients | 2026/2027
Q1 Question 1 of 75
A nurse is teaching a community health class about the Dietary Guidelines for Americans.
A 45-year-old participant asks about the recommended daily intake of dietary fiber for
adults. The nurse should state that the adequate intake for fiber is approximately how
many grams per day for most adults?
A. 25 to 38 grams per day depending on age and sex, with women needing about 25 g
and men about 38 g
B. 10 to 15 grams per day to maintain basic bowel function
C. 50 to 60 grams per day to maximize cardiovascular benefits
D. 5 to 10 grams per day to minimize gastrointestinal discomfort
Correct Answer: A
Rationale:
The adequate intake for fiber is approximately 25 grams per day for adult women and 38 grams per day for
adult men, based on the Dietary Guidelines for Americans. Intakes of 10-15 grams are below
recommendations and associated with constipation and increased chronic disease risk. 50-60 grams is
excessive and may cause bloating and nutrient malabsorption. 5-10 grams is far below the recommended
intake.
Nutrition Proctored -- 2026/2027 | Passing Score: 80% | Page 2
,Q2 Question 2 of 75
A 52-year-old woman with a BMI of 32 is being counseled on weight loss strategies. She
asks the nurse how many calories per gram are provided by carbohydrates, proteins, and
fats respectively. The nurse should provide which correct response?
A. Carbohydrates provide 9 kcal/g, proteins provide 4 kcal/g, and fats provide 4 kcal/g
B. Carbohydrates provide 4 kcal/g, proteins provide 4 kcal/g, and fats provide 9 kcal/g
C. Carbohydrates provide 4 kcal/g, proteins provide 9 kcal/g, and fats provide 4 kcal/g
D. Carbohydrates provide 7 kcal/g, proteins provide 4 kcal/g, and fats provide 9 kcal/g
Correct Answer: B
Rationale:
The accepted Atwater conversion values are carbohydrates at 4 kcal/g, proteins at 4 kcal/g, and fats at 9
kcal/g. The 9 kcal/g value applies to fats, not carbohydrates. Protein provides 4 kcal/g, not 9. Alcohol provides
7 kcal/g, but this is not one of the three macronutrients asked about.
Q3 Question 3 of 75
A nurse is explaining complete and incomplete proteins to a patient following a vegetarian
diet. The nurse should identify that a complete protein contains all nine essential amino
acids in sufficient quantities. Which food is considered a complete plant-based protein?
A. Black beans which provide protein but are deficient in methionine
B. Peanut butter which is missing the amino acid lysine
C. Quinoa which contains all nine essential amino acids in adequate proportions
making it a complete protein
D. Whole wheat bread which is deficient in several essential amino acids
Correct Answer: C
Rationale:
Quinoa is one of the few plant-based complete proteins, containing all nine essential amino acids in adequate
proportions. Black beans are incomplete, lacking sufficient methionine. Peanut butter is incomplete, lacking
sufficient lysine. Whole wheat is incomplete, low in several essential amino acids including lysine.
Nutrition Proctored -- 2026/2027 | Passing Score: 80% | Page 3
, Q4 Question 4 of 75
A 35-year-old male patient consumes a diet very high in saturated fats and asks the nurse
about the health implications. The nurse explains that the Acceptable Macronutrient
Distribution Range (AMDR) for total fat intake is 20-35% of total daily calories. Exceeding
this recommendation with saturated fat specifically increases the risk of which condition?
A. Vitamin deficiencies due to fat-soluble vitamin malabsorption from excessive fat intake
B. Protein-energy malnutrition because fat displaces protein in the diet
C. Type 1 diabetes due to autoimmune destruction of pancreatic beta cells from dietary fat
D. Cardiovascular disease due to elevated LDL cholesterol levels associated with high
saturated fat consumption
Correct Answer: D
Rationale:
High saturated fat intake is strongly associated with elevated LDL cholesterol and increased cardiovascular
disease risk, which is the primary concern when exceeding the AMDR for saturated fat. Vitamin malabsorption
is not caused by excessive fat intake; it occurs with fat malabsorption. Displacing protein is a separate dietary
quality concern, not the primary risk. Type 1 diabetes is autoimmune and not caused by dietary fat.
Q5 Question 5 of 75
A nurse is caring for a patient with a wound that is healing poorly. The nurse knows that
protein requirements increase during wound healing. The recommended dietary allowance
(RDA) for protein for a healthy adult is 0.8 g/kg/day. For a patient with significant wounds,
the protein requirement typically increases to which range?
A. 1.2 to 2.0 g/kg/day to support increased protein synthesis for tissue repair and
wound healing
B. 0.5 to 0.8 g/kg/day because wound healing requires less protein than maintenance
C. 3.0 to 4.0 g/kg/day because wound healing demands extremely high protein intake
D. 0.8 g/kg/day remains the same because protein needs do not change during illness
Correct Answer: A
Rationale:
Patients with significant wounds require 1.2 to 2.0 g/kg/day of protein to support the increased protein
synthesis needed for tissue repair, collagen formation, and immune function. 0.5-0.8 g/kg/day is below even
normal requirements. 3.0-4.0 g/kg/day is excessive and may strain renal function. Maintaining 0.8 g/kg/day is
insufficient for the catabolic demands of wound healing.
Nutrition Proctored -- 2026/2027 | Passing Score: 80% | Page 4
Nutrition Proctored Exam
Official Practice Exam -- 2026/2027 Edition
75 90 80% Multiple Choice
Questions Minutes Passing Score Format
TABLE OF CONTENTS
Section 1: Nutrition Fundamentals & Macronutrients .......... Questions 1-15
Section 2: Micronutrients & Vitamins ..................... Questions 16-30
Section 3: Nutrition Across the Lifespan .................. Questions 31-45
Section 4: Medical Nutrition Therapy ..................... Questions 46-60
Section 5: Enteral/Parenteral Nutrition & Assessment ...... Questions 61-75
EXAM INSTRUCTIONS
This practice exam contains 75 multiple-choice questions divided into five sections covering essential nutrition
concepts for nursing practice. You have 90 minutes to complete the entire exam. A passing score of 80% (60
correct out of 75) is required. Each question has four answer choices (A through D); select the single best
answer. No points are deducted for incorrect responses, so it is advantageous to answer every question. Read
each scenario carefully before selecting your response. Review the rationale provided after each answer to
reinforce your understanding of key nutrition principles.
TIPS FOR SUCCESS
1. Read the entire scenario and all four options before selecting an answer.
2. Focus on patient-specific nutritional needs based on age, condition, and lab values.
3. Know key lab values (albumin, prealbumin, transferrin) and their nutritional significance.
4. The rationale after each question explains why the correct answer is right and why a
top distractor is wrong -- use these to deepen your understanding.
5. Time management: aim to spend no more than 72 seconds per question on average.
Nutrition Proctored -- 2026/2027 | Passing Score: 80% | Page 1
,Section 1: Nutrition Fundamentals & Macronutrients | 2026/2027
Q1 Question 1 of 75
A nurse is teaching a community health class about the Dietary Guidelines for Americans.
A 45-year-old participant asks about the recommended daily intake of dietary fiber for
adults. The nurse should state that the adequate intake for fiber is approximately how
many grams per day for most adults?
A. 25 to 38 grams per day depending on age and sex, with women needing about 25 g
and men about 38 g
B. 10 to 15 grams per day to maintain basic bowel function
C. 50 to 60 grams per day to maximize cardiovascular benefits
D. 5 to 10 grams per day to minimize gastrointestinal discomfort
Correct Answer: A
Rationale:
The adequate intake for fiber is approximately 25 grams per day for adult women and 38 grams per day for
adult men, based on the Dietary Guidelines for Americans. Intakes of 10-15 grams are below
recommendations and associated with constipation and increased chronic disease risk. 50-60 grams is
excessive and may cause bloating and nutrient malabsorption. 5-10 grams is far below the recommended
intake.
Nutrition Proctored -- 2026/2027 | Passing Score: 80% | Page 2
,Q2 Question 2 of 75
A 52-year-old woman with a BMI of 32 is being counseled on weight loss strategies. She
asks the nurse how many calories per gram are provided by carbohydrates, proteins, and
fats respectively. The nurse should provide which correct response?
A. Carbohydrates provide 9 kcal/g, proteins provide 4 kcal/g, and fats provide 4 kcal/g
B. Carbohydrates provide 4 kcal/g, proteins provide 4 kcal/g, and fats provide 9 kcal/g
C. Carbohydrates provide 4 kcal/g, proteins provide 9 kcal/g, and fats provide 4 kcal/g
D. Carbohydrates provide 7 kcal/g, proteins provide 4 kcal/g, and fats provide 9 kcal/g
Correct Answer: B
Rationale:
The accepted Atwater conversion values are carbohydrates at 4 kcal/g, proteins at 4 kcal/g, and fats at 9
kcal/g. The 9 kcal/g value applies to fats, not carbohydrates. Protein provides 4 kcal/g, not 9. Alcohol provides
7 kcal/g, but this is not one of the three macronutrients asked about.
Q3 Question 3 of 75
A nurse is explaining complete and incomplete proteins to a patient following a vegetarian
diet. The nurse should identify that a complete protein contains all nine essential amino
acids in sufficient quantities. Which food is considered a complete plant-based protein?
A. Black beans which provide protein but are deficient in methionine
B. Peanut butter which is missing the amino acid lysine
C. Quinoa which contains all nine essential amino acids in adequate proportions
making it a complete protein
D. Whole wheat bread which is deficient in several essential amino acids
Correct Answer: C
Rationale:
Quinoa is one of the few plant-based complete proteins, containing all nine essential amino acids in adequate
proportions. Black beans are incomplete, lacking sufficient methionine. Peanut butter is incomplete, lacking
sufficient lysine. Whole wheat is incomplete, low in several essential amino acids including lysine.
Nutrition Proctored -- 2026/2027 | Passing Score: 80% | Page 3
, Q4 Question 4 of 75
A 35-year-old male patient consumes a diet very high in saturated fats and asks the nurse
about the health implications. The nurse explains that the Acceptable Macronutrient
Distribution Range (AMDR) for total fat intake is 20-35% of total daily calories. Exceeding
this recommendation with saturated fat specifically increases the risk of which condition?
A. Vitamin deficiencies due to fat-soluble vitamin malabsorption from excessive fat intake
B. Protein-energy malnutrition because fat displaces protein in the diet
C. Type 1 diabetes due to autoimmune destruction of pancreatic beta cells from dietary fat
D. Cardiovascular disease due to elevated LDL cholesterol levels associated with high
saturated fat consumption
Correct Answer: D
Rationale:
High saturated fat intake is strongly associated with elevated LDL cholesterol and increased cardiovascular
disease risk, which is the primary concern when exceeding the AMDR for saturated fat. Vitamin malabsorption
is not caused by excessive fat intake; it occurs with fat malabsorption. Displacing protein is a separate dietary
quality concern, not the primary risk. Type 1 diabetes is autoimmune and not caused by dietary fat.
Q5 Question 5 of 75
A nurse is caring for a patient with a wound that is healing poorly. The nurse knows that
protein requirements increase during wound healing. The recommended dietary allowance
(RDA) for protein for a healthy adult is 0.8 g/kg/day. For a patient with significant wounds,
the protein requirement typically increases to which range?
A. 1.2 to 2.0 g/kg/day to support increased protein synthesis for tissue repair and
wound healing
B. 0.5 to 0.8 g/kg/day because wound healing requires less protein than maintenance
C. 3.0 to 4.0 g/kg/day because wound healing demands extremely high protein intake
D. 0.8 g/kg/day remains the same because protein needs do not change during illness
Correct Answer: A
Rationale:
Patients with significant wounds require 1.2 to 2.0 g/kg/day of protein to support the increased protein
synthesis needed for tissue repair, collagen formation, and immune function. 0.5-0.8 g/kg/day is below even
normal requirements. 3.0-4.0 g/kg/day is excessive and may strain renal function. Maintaining 0.8 g/kg/day is
insufficient for the catabolic demands of wound healing.
Nutrition Proctored -- 2026/2027 | Passing Score: 80% | Page 4
