ATI NUTRITION PROCTORED 2019 EXAM REVIEW QUESTIONS AND CORRECT ANSWERS GRADED A Download To Score A

ATI NUTRITION PROCTORED 2019 EXAM REVIEW

1.A nurse is caring for a client who has bilateral eye patches in place following an

injury. When the client’s food tray arrives, which of the following interventions should

the nurse take to promote independence in eating?

Describe to the client the location of the food on the tray

2.A nurse is completing an admission assessment on an adolescent client who is

vegetarian. He eats milk products but does not like beans. Which of the following

items should the nurse suggest the client order for lunch to provide the nutrients

most likely to be lacking in his diet?

Peanut butter and jelly sandwich

3.A nurse is teaching a client about snacks that are appropriate on a low-fat, lowsodium and low- cholesterol diet. Which of the following food choices by the client

indicates the need for further teaching?

A slice of cheese

4.A nurse is providing teaching about dietary recommendations to a client who has

iron deficiency anemia. Which of the following dietary recommendations should the

nurse include as a food that enhances iron absorption when consumed with

nonheme iron?

Tomato juice

5.A nurse is teaching a client who has gastroesophageal reflux disease about

managing his illness. Which of the following recommendations should the nurse

include in the teaching?

Avoid eating within 3 hr of bedtime

6.A client who has chronic lymphocytic leukemia is starting chemotherapy

treatments and ask if she needs to make any dietary changes. Which of the

following statements should the nurse make?

“You should avoid drinking liquids an hour before the treatments”

7.A nurse is caring for a client following a CVA and observes the client experiencing

severe dysphagia. The nurse notifies the provider. Which of the following

nutritional therapies will likely be prescribed?

Supplements via nasogastric tube

8.A nurse is providing teaching to a client who is pregnant and is vegan. The nurse

should instruct the client that which of the following foods is a reliable source of

Vitamin B12?

Sunflower margarine

9.A nurse is caring for a client who is receiving total parenteral nutrition (TPN). The

pharmacy is delayed in supplying the client’s next container of TPN. Which of the

following fluids should the nurse infuse until the next container arrives?

Dextrose 10% in water

10.A nurse is planning care for a client who has cirrhosis and ascites. Which of the

following interventions should the nurse include in the plan of care?

Decrease the client’s fluid intake

11.A nurse is planning teaching for the parents of a toddler who follows a

vegetarian diet. The nurse should plan to include which of the following foods as

the best source of dietary protein for the child?

Soy milk

12.A nurse is developing a program about strategies to prevent foodborne illness for

a community group. The nurse should plan to include which of the following

recommendations?

Avoid unpasteurized dairy products, keep cold food temperatures below 40 F., reheat

leftovers before eating, wash raw vegetables thoroughly in clean water.

13.A nurse is teaching a client about preparing low-fat meals. The nurse should

include that which of the following oils contains saturated fat?

Coconut

14.A nurse is teaching a client about which foods she should include in her low-fiber

diet. Which of the following statements indicates the client understands the

teaching?

I should choose white rice as a side dish.

15.A nurse is providing discharge teaching for a client who has chronic pancreatitis.

Which of the following statements should the nurse make?

You should increase your daily intake of protein

16.A nurse is caring for a client who has Crohn’s disease and is receiving

parenteral nutrition. Which of the following interventions should the nurse include

in the care of this client?

Monitor daily laboratory values and reports as needed.

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