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.