ATI Nutrition Proctored LATEST VERSION | 70 Questions and Answers|2021/2022

gastroesophageal reflux disease. Which of the following foods or beverages should
the nurse recommended to minimize heartburn?
 Orange juice
 Decaffeinated coffee
 Peppermint
 Potatoes
2. A nurse is preparing g to teach a group of clients about vitamins and minerals. The
nurse should include in the teaching that which of the following minerals is necessary
for the transmission of nerve impulses?
 Phosphorus
 Calcium
 Chloride
 Zinc
3. A nurse is caring for a client who has a body mass index (BMI) of 30. Four weeks
after nutritional counseling, which of the following evaluation findings indicates the
plan of care was followed?
 BMI of 25
 Weight gain of 1.8kg
 BMI of 33
 Weight loss of 2.7kg
4. A nurse is caring for a client who follows the dietary laws of Orthodox Judaism.
Which of the following meal choices should the nurse request for the client?
 Turkey and cheese sandwich
 Spaghetti with tomato sauce
 Pork chop and applesauce
 Scrambled eggs and bacon
5. A nurse is a long-term care facility is developing strategies to promote increased
food intake for an older adult client. Which of the following interventions should the
nurse implement?
 Offer sugar substitutes to increase the client’s appetite.
 Provide opportunities to eat three large meals per day.
 Provide entertainment while the client is eating.
 Offer finger foods at mealtime.
6. A nurse is caring for four clients. The nurse should plan to administer total
parenteral nutrition for which of the following clients?
 A client who is postoperative following a laminectomy and is receiving IV PCA
 A client who has dysphagia and does not recognize his family
 A client who has COPD and is going home with oxygen
 A client who has colon cancer and will undergo a hemicolectomy
7. A nurse is performing a nutritional evaluation for a client who reports paresthesia
of the hands and feet. The nurse should identify this manifestation as an indication of
which of the following dietary deficiencies?
 Iron
 Riboflavin
 Vitamin C
 Vitamin B12
8. A nurse is caring for a client who reports she is having difficulty losing weight.
Which of the following responses by the nurse is appropriate?
 Eat small portions of the high-calorie foods first.
 Set a goal and you will be able to attain it.
 It is helpful to self-monitor your eating.
 Taste food while cooking to help curb your appetite.
9. A nurse is providing discharge teaching about food choices to a client who has
hypokalemia. Which of the following foods should the nurse identify as the best
source of potassium?
 1 cup grapes
 1 cup shredded lettuce
 1 cup cooked tomatoes
 1 cup apple slices
10. A nurse is providing teaching to an obese client who has gestational diabetes and
is at 25 weeks of gestation. Which of the following statements made by the client
indicates a need for further teaching?
 This does not mean that my baby will have this disease.
 This means that I will have diabetes for the rest of my life.
 If I feel dizzy, I should drink six ounces of a non-diet soda.
 Being obese might be one reason why I developed diabetes.
11. A nurse is planning care for a client who has ascites secondary to liver disease.
Which of the following interventions should the nurse include in the plan of care?
 Reduce complex carbohydrates to 30% of total calories.
 Restrict protein intake to less than 0.8 g/kg/day.
 Decrease daily caloric intake by 20%.
 Limit sodium to 2000 mg or less per day.
12. A nurse is planning eating strategies with a client who has nausea from
equilibrium imbalance. Which of the following strategies should the nurse
recommend?
 Encourage the client to eat even if nauseated.
 Provide low-fat carbohydrates with meals.
 Limit fluid intake between meals.
 Serve hot foods at mealtime.
13. A nurse is discussing denture care with the partner of a client who is unable to
perform oral hygiene. Which of the following should be included in the discussion?
 Floss dentures as part of daily cleaning.
 Wipe dentures before storing them in a dry container at night.
 Wrap gloved fingers with gauze to remove dentures.
 Use a washcloth to clean the denture surfaces.