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ATI Nutrition Proctored Exam 2025–2026 | 120 NGN
Questions + Verified Answers + Rationales (100%
Correct)
Topic: Nutrition Assessment
Question 1:
A nurse is assessing a client who reports recent weight loss and fatigue.
Which of the following findings should indicate to the nurse the client is
at risk for malnutrition?
A. BMI of 21
B. Pale conjunctiva
C. Reports walking 30 minutes daily
D. Eats three meals per day
Correct Answer: B. Pale conjunctiva
Rationale: Pale conjunctiva can indicate iron-deficiency anemia, often
, 2
related to poor nutritional intake or chronic blood loss. This finding,
along with fatigue and weight loss, signals risk for malnutrition.
Topic: Macronutrients
Question 2:
Which of the following is the primary function of carbohydrates in the
body?
A. Build muscle tissue
B. Promote vitamin absorption
C. Provide energy
D. Regulate hormones
Correct Answer: C. Provide energy
Rationale: Carbohydrates are the body's main source of energy. They
are broken down into glucose, which is used for cellular metabolism and
brain function.
Topic: Vitamins
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Question 3:
A client is at risk for scurvy. Which of the following foods should the
nurse recommend to increase the client’s vitamin C intake?
A. Milk
B. Oranges
C. Eggs
D. Brown rice
Correct Answer: B. Oranges
Rationale: Oranges are rich in vitamin C, which helps prevent scurvy, a
disease resulting from vitamin C deficiency leading to weakened
connective tissue and impaired healing.
Topic: Therapeutic Diets
Question 4:
Which of the following food selections is appropriate for a client
prescribed a low-sodium diet?
A. Canned soup
B. Grilled chicken breast
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C. Pickled cucumbers
D. Salted crackers
Correct Answer: B. Grilled chicken breast
Rationale: Fresh, unprocessed meats like grilled chicken are naturally
low in sodium. Other choices contain high sodium content due to
processing.
Topic: Food Safety
Question 5:
To prevent foodborne illness, the nurse should instruct the client to:
A. Thaw frozen meat on the kitchen counter
B. Refrigerate leftovers within 2 hours
C. Cook beef to 130°F
D. Wash raw chicken before cooking
Correct Answer: B. Refrigerate leftovers within 2 hours
Rationale: Per CDC guidelines, perishable foods should be refrigerated
within 2 hours to prevent bacterial growth. Other choices promote
unsafe food handling.
ATI Nutrition Proctored Exam 2025–2026 | 120 NGN
Questions + Verified Answers + Rationales (100%
Correct)
Topic: Nutrition Assessment
Question 1:
A nurse is assessing a client who reports recent weight loss and fatigue.
Which of the following findings should indicate to the nurse the client is
at risk for malnutrition?
A. BMI of 21
B. Pale conjunctiva
C. Reports walking 30 minutes daily
D. Eats three meals per day
Correct Answer: B. Pale conjunctiva
Rationale: Pale conjunctiva can indicate iron-deficiency anemia, often
, 2
related to poor nutritional intake or chronic blood loss. This finding,
along with fatigue and weight loss, signals risk for malnutrition.
Topic: Macronutrients
Question 2:
Which of the following is the primary function of carbohydrates in the
body?
A. Build muscle tissue
B. Promote vitamin absorption
C. Provide energy
D. Regulate hormones
Correct Answer: C. Provide energy
Rationale: Carbohydrates are the body's main source of energy. They
are broken down into glucose, which is used for cellular metabolism and
brain function.
Topic: Vitamins
, 3
Question 3:
A client is at risk for scurvy. Which of the following foods should the
nurse recommend to increase the client’s vitamin C intake?
A. Milk
B. Oranges
C. Eggs
D. Brown rice
Correct Answer: B. Oranges
Rationale: Oranges are rich in vitamin C, which helps prevent scurvy, a
disease resulting from vitamin C deficiency leading to weakened
connective tissue and impaired healing.
Topic: Therapeutic Diets
Question 4:
Which of the following food selections is appropriate for a client
prescribed a low-sodium diet?
A. Canned soup
B. Grilled chicken breast
, 4
C. Pickled cucumbers
D. Salted crackers
Correct Answer: B. Grilled chicken breast
Rationale: Fresh, unprocessed meats like grilled chicken are naturally
low in sodium. Other choices contain high sodium content due to
processing.
Topic: Food Safety
Question 5:
To prevent foodborne illness, the nurse should instruct the client to:
A. Thaw frozen meat on the kitchen counter
B. Refrigerate leftovers within 2 hours
C. Cook beef to 130°F
D. Wash raw chicken before cooking
Correct Answer: B. Refrigerate leftovers within 2 hours
Rationale: Per CDC guidelines, perishable foods should be refrigerated
within 2 hours to prevent bacterial growth. Other choices promote
unsafe food handling.
