ATI NUTRITION TEST REVIEW 118 QUESTIONS AND ANSWERS

ATI NUTRITION TEST REVIEW

118 QUESTIONS AND ANSWERS

1.      A nurse is caring for a client who expresses a desire to lose weight. Which of the following actions should the nurse take first?

a.      Recommend checking weight once weekly.

b.      Obtain a 24-hr dietary recall.

c.       Assist with creating an exercise plan.

d.      Initiate a plan for diet modification.

2.      A nurse is teaching about nutritional requirements for a client who is starting a vegetarian diet. Which of the following information should the nurse include in the teaching?

a.      Consume high-fat cheese to replace meats when on a vegetarian diet.

b.      A vegetarian diet is high in vitamin B12 •

c.       Fewer calories are required when on a vegetarian diet.

d.      Include two servings per day of nuts when on a vegetarian diet.

3.      A nurse is caring for a client who has acute inflammatory bowel disease. Which of the following nutritional supplements should the nurse anticipate providing to this client?

a.      Hydrolyzed formula

b.      Polymeric formula

c.       Milk-based supplement formula

d.      Modular product supplement formula

4.      A nurse is teaching a client who is newly diagnosed with type 1 diabetes mellitus how to count carbohydrates. Which of the following statements made by the client indicates an understanding of the teaching?

a.      "I am including vegetables as starch items in my carbohydrate count."

b.      "I am limiting the number of carbohydrates to four carbohydrate choices or 60 grams per day."

c.       "I know the serving size can affect the number of carbohydrates I eat."

d.      "I know the carbohydrate count is dependent on the calories in the food item."

5.      A nurse is providing dietary teaching for a client who has osteoporosis. The nurse should instruct the client that which of the following foods has the highest amount of calcium?

a.      1 cup avocado

b.      2 tablespoons peanut butter

c.       ½ cup roasted sunflower seeds d. ½ cup roasted almonds

6.      A nurse is discussing dietary factors to assist in blood pressure management for a client who has hypertension. Which of the following client statements indicates an understanding of the teaching?

a.      "I can drink up to three glasses of wine each day."

b.      "I should choose whole grain pastas when selecting my foods."

c.       "I should decrease my consumption of foods high in potassium."

d.      "I can use low-sodium salt substitutes when I cook my food."