ATI Nutrition Assessment Questions PDF

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Vu 1 ATI Nutrition Assessment 1. A nurse is reinforcing teaching about a high-fiber diet with a client who has constipation. Which of the following statements indicates the client understand the best choice for a high-fiber diet? a. “One medium apple would be a good snack option.” b. “I will select a ½ cup of sweet potatoes for my starch.” c. “My breakfast choice is ½ cup of bran cereal.” d. “I should choose 1 ounce of almonds when I am hungry midday.” 2. A nurse is collecting data from a client who has hypocalcemia. Which of the following findings should the nurse expect? a. Decreased deep-tendon reflexes b. Skeletal muscle weakness c. Hypoactive bowel sounds d. Tingling of the lips 3. A nurse reinforcing teaching with a client who is lactose intolerant. Which of the following statements should the nurse include in the teaching? a. “You should increase the fiber in your diet.” b. “You should increase the calories in your diet.” c. “You should decrease the dairy products in your diet.” d. “You should decrease the amount of vitamin D in your diet.” 4. A nurse is assisting with the development of an education program about nutritional risk among adolescents to a group of parents of adolescents. Which of the following information should the nurse include in the teaching? (Select all that apply). a. Skipping more than three meals per week b. Eating fast food once weekly c. Hearty appetite d. Eating without family supervision frequently e. Frequently skipping breakfast 5. A nurse is collecting data from a client who is receiving chemotherapy and is showing manifestations of malnutrition. Which of the following indicates a Vitamin C deficiency?

Vu 2 a. Dry, red conjunctiva b. Swollen, bleeding gums c. Inflammation of the tongue d. Pale, brittle nails 6. A nurse is preparing to administer an enteral feeding via an established NG tube. Identify the sequence the nurse should follow to initiate the feeding. a. Verify tube placement b. Check the residual feeding contents c. Administer the feeding d. Evaluate tolerance to the feeding 7. A nurse is caring for a client who has a new prescription for a low-sodium diet. The client’s family has requested to bring in some of the client’s favorite foods. Which of the following food items should the nurse recommend the family members to omit? a. Boiled rice b. Italian bread c. Broiled salmon filet d. Pickled beets 8. A nurse is reinforcing discharge teaching with a client who has acute pancreatitis and a prescription for fat-soluble vitamin supplements. Which of the following supplements should the nurse include in the teaching? a. Vitamin A b. Vitamin B1 c. Vitamin C d. Vitamin B12 9. A nurse is reinforcing teaching with a client who is pregnant and has hyperemesis gravidarum about nutrition at home. Which of the following statements indicate that the client understands the teachings? a. “I will drink water with my meals.” b. “I will eat every 6 hours throughout the day.” c. “I will eat crackers before I get out of bed in the morning.” d. “I will limit my protein intake.”

Vu 3 10. A nurse is reinforcing teaching with a client who has a colostomy about appropriate food choices. Which of the following foods should the nurse include in the teaching? a. Eggs b. Grapes c. Pasta d. Dried fruits 11. A nurse is reinforcing teaching with a client who has diabetes about which dietary source should provide the greatest percentage of her calories. Which of the following client statements indicates an understanding of the teaching? a. “Most of my calories each day should be from fats.” b. “I should eat more calories from complex carbohydrates than anything else.” c. “Simple sugars are needed more than other calorie sources.” d. “Protein should be my main source of calories.” 12. A nurse is reinforcing teaching with a client who has constipation about a high-fiber diet. Which of the following foods should be included as sources of fiber? a. Kidney beans b. Strawberries c. Peanut butter d. Whole wheat bread e. Lean turkey 13. A nurse is reinforcing teaching to the parent of an infant about the introduction of solid foods. The nurse should recommend that which of the following foods be introduced first? a. Strained fruits b. Pureed meats c. Cooked egg whites d. Iron-fortified cereal 14. A nurse is reinforcing teaching with a client who has Crohn’s Disease and is experiencing frequent cramping and diarrhea. Which of the following statements should the nurse include in the teaching? a. “Increase your caloric intake by eating foods high in protein.”

Vu 4 b. “Include fresh fruits and vegetables at each meal.” c. “Maintain your weight by eating high fat foods.” d. “Drink whole milk to ensure adequate calcium intake.” 15. A nurse is assisting with the development of strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select all that apply). a. Avoid unpasteurized dairy products. b. Keep cold food temperatures below 4.4℃ (40℉). c. Discard leftovers after 48 hr. d. Wash raw vegetables thoroughly in clean water. e. Keep cooked foods at 48.9℃ (120℉). 16. A nurse is reinforcing teaching about foods that enhances iron absorption when consumed with nonheme iron with a client who has iron deficiency anemia. Which of the following foods should the nurse include in the teaching? a. Tomato juice b. Tea c. Milk d. Dried beans 17. A nurse reinforcing teaching with a client who has cancer about foods that prevent protein-energy malnutrition. Which of the following foods should the nurse include in the teaching? (Select all that apply). a. Cottage cheese b. Milkshake c. Tuna fish d. Strawberries and bananas e. Egg and ham omelet 18. A nurse is assisting an adolescent client in the selection of complementary protein sources on the lunch menu. The client is a vegetarian who eats milk products but does not like beans. Which of the following food items should the nurse recommend? a. Peanut butter and jelly with enriched bread

Vu 5 b. Baked potato with sour cream c. Bagel with cream cheese d. Fruit salad and carrot sticks 19. A nurse is reinforcing teaching with a client who has gastroesophageal reflux. Which of the following statements by the client indicates a need for further teaching? a. “I will avoid eating after supper.” b. “I can drink coffee throughout the day.” c. “I drink milk when I get heartburn.” d. “I should not eat foods made with chocolate.” 20. A nurse is reinforcing teaching with a client about following a low-cholesterol diet after coronary artery bypass grafting. Which of the following food choices reflects the client’s understanding of these dietary instructions? a. Liver b. Milk c. Beans d. Eggs 21. A nurse is caring for a client who has a history of pancreatitis. Which of the following food choices should the client avoid? a. Noodles b. Vegetable soup c. Baked fish d. Cheddar cheese 22. A nurse is caring for a client who is 2 days postoperative following abdominal surgery and is progressing from a clear liquid diet to a full liquid diet. The nurse should remind the client that which of the following items is included in a full liquid diet? a. Cream peas b. Cottage cheese c. Chocolate pudding d. Applesauce

Vu 6 23. A nurse is contributing to the plan of care of a client who has had a stroke. The client is experiencing severe dysphagia with choking and coughing while eating. Which of the following nutritional therapies should the nurse expect to include in the plan of care? a. NPO until dysphagia subsides b. Supplements via NG tube c. Initiation of total parenteral nutrition d. Mechanical soft diet 24. A nurse is reinforcing teaching about food choice with the mother of an 8-month-old infant. Which of the following statements by the mother indicates a need for further teaching? a. “I will give my child peanut butter and mashed egg whites.” b. “I will give my child rice cereal and crackers.” c. “I will give my child pureed liver and strained pears.” d. “I will give my child applesauce and green peas.” 25. A nurse is reinforcing teaching with a client who has COPD. Which of the following instructions by the nurse is appropriate? a. Drink carbonated beverages. b. Decrease fiber intake. c. Use bronchodilators after meals. d. Increase protein intake. 26. A nurse is reviewing a client’s admission laboratory findings that indicate the client has hyponatremia. Which of the following laboratory findings should the nurse expect to be below the expected reference range? a. Magnesium b. Calcium c. Chloride d. Potassium 27. A nurse is reinforcing teaching to transition from breastfeeding to whole milk with the parents of an infant. Which of the following months of age should the nurse recommend for transitioning the infant to whole milk?

Vu 7 a. 6 months b. 8 months c. 10 months d. 12 months 28. A nurse is caring for a client following the surgical placement of a colostomy. Which of the following statements by the client indicates an understanding of the dietary teaching? a. “Eating yogurt can help decrease gas odor that I have.” b. “I should eliminate pasta from my diet so that I don’t have as many loose stools.” c. “My largest meal of the day should be in the evening.” d. “Carbonated beverages can help control odor.” 29. A nurse is reinforcing teaching with a client who has received treatment for kidney stones. The nurse should remind the client to increase intake of which of the following? a. Tea b. Sodium c. Water d. Protein 30. A nurse is providing anticipatory guidance to the parents of a newborn about feeding skills. Place the following feeding skills in the order the newborn should develop them. a. Pushes solid objects from mouth b. Drinks from a cup held by another person c. Begins experimenting with spoon d. Eats pieces of soft, cooked food 31. A nurse is reinforcing dietary teaching with a client who has a burn injury and adheres to a strict vegan diet. Which of the following food choices should the nurse recommend? a. Tuna salad b. Fresh fruit c. Vegetables

Vu 8 d. Beans 32. A nurse is caring for four clients. The nurse should observe which of the following clients for a risk of vitamin B6 deficiency? a. A client who has cystic fibrosis b. A client who has chronic alcohol use disorder c. A client who takes phenytoin for a seizure disorder d. A client who is prescribed rifampin for tuberculosis 33. A nurse is reinforcing teaching with a client who wants to increase her daily intake of omega-3 fatty acids. Which of the following foods should the nurse suggest the client increase? a. Blueberries b. Soybean oil c. Citrus fruits d. Green tea 34. A nurse is collecting data from a client who has diabetes and is overweight. The client tells the nurse that she wants to start an exercise program. Which of the following actions should the nurse take first? a. Determine the client’s usual pattern of activity. b. Assist the client to develop a healthy eating plan. c. Encourage the client to join a support group. d. Provide the client with a list of signs and symptoms to report to the provider. 35. A nurse is assisting with the development of an education program for a community group about intake of vitamins and minerals in the diet. which of the following foods should the nurse recommend as the best source of vitamin C? a. ½ cup green pepper b. 1 medium orange c. ½ cup cabbage d. 1 medium tomato 36. A nurse is reinforcing teaching with the parent of a toddler about appropriate snacks. Which of the following foods should the nurse include in the teaching? a. Sliced bananas

Vu 9 b. Raw celery c. Peanut butter d. Marshmallows 37. A nurse is reinforcing dietary teaching with a client who has iron deficiency anemia. The nurse should explain that which of the following food sources contains iron that is most easily absorbed by the body? a. Spinach b. Dried apricots c. Chicken d. Lentils 38. A client who has chronic lymphocytic leukemia is starting chemotherapy treatments and asks if she needs to make nay dietary changes. Which of the following statements by the nurse is appropriate? a. “Use sugar-free gum if you experience a metallic taste in your mouth.” b. “Drink fluids at mealtime to prevent early satiety.” c. “Foods that are higher in fat can help nausea.” d. “Raw fruits and vegetables will be easier for your body to digest.” 39. A nurse is reinforcing teaching with a group of older adults about oil-rich foods. The nurse should include which of the following foods as the equivalent of 4 tsp of oil? a. 1 tbsp of soft margarine b. ½ oz of nuts c. 2 tbsp of peanut butter d. 1 oz of sunflower seeds 40. A nurse is reinforcing teaching with a client about nutrition. The client has hypertension and is taking a potassium-wasting diuretic. Which of the following dietary instructions should the nurse include in the teaching? a. Increase consumption of tuna and salmon. b. Limit intake of dried fruits. c. Avoid cow’s milk. d. Consume organs and bananas

Vu 10 41. A nurse at a provider’s office is reinforcing teaching with a client who is being treated with chemotherapy and is losing weight. Which of the following instructions should the nurse give to increase the client’s caloric intake? (Select all that apply). a. Top yogurt with granola. b. Use honey on toast. c. Use milk instead of water in recipes. d. Increase fluids during meals. e. Substitute salad dressing for mayonnaise on sandwiches. 42. A nurse is reinforcing teaching with a client about dietary choices for celiac disease. Which of the following menu choices selected by the client indicates an understanding of the teaching? a. Hamburger on a wheat bun b. Baked chicken and potato chips c. Bacon, lettuce, and tomato sandwich on rye toast d. Beef and barley soup with crackers 43. A nurse is reinforcing teaching with a client who has Crohn’s disease about foods to include in her diet. Which of the following foods should the nurse include in the teaching? a. Vanilla milkshake b. Buttered popcorn c. Broccoli d. Grill chicken breast 44. A nurse is reinforcing nutrition teaching with a client who has osteoporosis. Which of the following food selections should the nurse recommend to increase calcium in the client’s diet? a. 1 medium apple b. 3 oz of lean beef c. 1 tbsp of cream cheese d. 1 cup of kale 45. A nurse is caring for a new mother who is breastfeeding her term newborn. The newborn weighed 3.4 kg (7.5 lb.) at birth and weighs 3.3 kg (7.3 lb.) on the second

Vu 11 day of life. The mother expresses concern about the weight loss and asks the nurse about the amount of her breast milk. Which of the following responses by the nurse is appropriate? a. “Why don’t you switch to formula to make sure your baby is eating though?” b. “It is common for new mothers to worry that they are not making enough milk for their baby.” c. “A healthy newborn can lose 6% of his birth weight before starting to gain weight.” d. “Your newborn will need to remain in the hospital so his weight can be monitored.” 46. A nurse is reinforcing teaching with the mother of a 9-month-old infant regarding appropriate dietary choices. Which of the following observations by the nurse indicates a need for further teaching? a. The infant eats the same foods prepared for the rest of the family. b. The mother gives the infant finger foods, such as apple slices for a snack. c. The infant drinks 2 quarts of whole milk a day. d. The infant drinks from a cup with a cover. 47. A nurse is reinforcing teaching with a client who has neutropenia as a result of radiation therapy of the treatment of lung cancer. Which of the following should the nurse plan to include in the teaching? a. Increase fluid intake by drinking bottled water. b. A salad bar is a healthy choice when dining out. c. Soft-boiled eggs are an appropriate source of protein. d. Eating at buffets is a good choice to increase caloric intake. 48. A nurse is caring for a client who has type 1 diabetes mellitus. Which of the following should the nurse recommend to the client as an appropriate sweetener? a. Corn syrup b. Natural honey c. Nonnutritive sugar substitute d. Agave nectar

Vu 12 49. A nurse is reinforcing teaching to a group of older adults about sources of complete and incomplete protein. Which of the following foods should the nurse include as a complete protein? a. Yogurt b. Fresh vegetables c. Nuts d. Dried beans 50. A nurse is reinforcing teaching about reliable sources of Vitamin B12 with a client who is pregnant. Which of the following foods should the nurse recommend in the teaching? a. Figs b. Broccoli c. Stewed tomatoes d. Skim milk...