ATI Nutrition Dynamic Study Guide Material 2026

ATI Nutrition Dynamic Study Guide Material 2025 7. A nurse is reviewing the laboratory reports of a client who is receiving enteral feeding. which of the following values indicates a complication of enteral feeding that the nurse should report to the provider: BUN 25mg/dL ( dehydration) 8. A home health nurse is planning care for a client who is receiving chemotherapy and has neutropenia. Which of the following foods should the nurse include un the client's plan of care A. soft boiled eggs B. brie these made with unpasteurized milk C. cold deli-meat sandwich D. baked chicken: Baked chicken 9. a nurse is caring for a client who has a deficiency of vitamin D which of the following foods should the nurse recommend the client include in his diet: while milk 10. a nurse is providing teaching about nutrients to a client which of the following statements should the nurse include a. carbohydrates transport nutrients through the body B. fats prevent ketosis C. protein builds and repairs body tissue D. carbohydrates help regulate body temperature.: Protein builds and repairs body tissue 11. a nurse is providing teaching to a client regarding protein intake. which of the following foods should the nurse include as? an example of an incomplete protein? eggs soybeans lentils yougurt: lentils its missing 1 or more essential amino acids 12. a nurse is planning care for a client who is receiving chemotherapy and has a protein deficiency. which of the following interventions should the nurse include in the plan of care( select all that apply) mix powdered skim milk into liquid milk add a raw egg to fruit smoothies add a slice of cheese to hot vegetables add honey to hot tea mix yogurt into fresh fruits: - mix powdered skim milk into liquid milk - add a slice of cheese to hot vegetable - mix yogurt into fresh fruit 13. a nurse in a providers office is reviewing the medical records of a group of clients which of the following clients is at risk for iron deficiency: - a client who is vegetarian - a client who is pregnant - a toddler who is overweight 14. a nurse is caring for a client who has scurvy which of the following vitamins deficiencies should the nurse identify as the cause of this disease: vitamin C 15. a nurse is caring for a client who is receiving radiation therapy for mouth cancer and reports a dry mouth. which of the following dietary recommendations should the nurse provide: use gravies or sauces to soften foods 16. a nurse is caring for a group of clients on a medical-surgical unit. which of the following disorders should the nurse identify as increasing the clients' metabolic needs?: COPD, cancer, Parkinson's disease , major buns 17. a nurse is providing teaching to a client who has constipation. which of the following instructions should the nurse include: eat yogurt with live cultures 18. a nurse is providing teaching to a client who is begins a vegan diet and is concerned about maintain adequate protein intake. which of the following foods servings should the nurse recommend as having the highest amount of protein: 2 tbsp of peanut butter ATI Studymaterial 19. a nurse is planing care for a client who has AIDS and has developed stomatitis which of the following interventions should the nurse include in the plan care: avoids salty foods 20. a nurse is teaching a client who has lactose intolerance about dietary modifications. which of the following foods should the nurse recommends?: soy cheese 21. a nurse is providing nutritional counseling for a client who is pregnant. which of the following nutrients should the nurse instruct the client to increase in her daily diet?: iron 22. a nurse is providing teaching to the guardian of a child who has celiac disease. which of the following foods should the nurse instruct the guardian to omit from the child diet: wheat bread 23. a nurse is teaching a group of clients about the functions of the liver and gallbladder which of the following should the nurse include int he teaching as the purpose of bile?: digests fats. 24. a nurse is planning an in-service training session about nutrition. which of the following statements should the nurse include un the teaching: fats provide energy 25. a nurse is assisting a client who has dysphagia with eating meals which of the following actions should the nurse take: ask the client to think of food that produces salivation 26. a nurse is conducting dietary teaching for a client who has AIDS. which of the following instructions should the nurse include in the teaching: use a separate cutting board for poultry 27. a nurse is caring for a client who has a new diagnosis of pernicious anemia the nurse should expect the client provider to prescribe which of the following medications for this client: vitamin B12 28. a nurse is conducting dietary teaching with a client who has a history of renal calculi which of the following instructions should the nurse include in the teaching: drink 3.8 L (4qt) of water throughout the day 29. a nurse is teaching a client with heart disease about a low-cholesterol diet which of the following client statements indicates the teaching was effective: I should remove the skin from poultry before eating it 30. a nurse is teaching dietary modification strategies to a client who has been newly diagnosed with cirrhosis which of the following foods should the nurse recommend: grilled chicken 31. a nurse is caring for a client from the Middle East who has celiac disease . which of the following actions should the nurse perform regarding the client's diet?: determine the clients dietary preferences 32. a nurse is reviewing the dietary choices of a client who has chronic pancreatitis which of the following food items should the nurse suggest removing from the client menu for the following day: ice cream - client with chronic pancreatitis should have low fat foods 33. a nurse is reviewing a client 24hr dietary recall. the client reports eating a slice of toasted white bread with butter, a banana a glass of milk and a cup of coffee for breakfast; grilled chicken, a baked potato and a glass of milk for lunch an apple an cheddar cheese for a snack; and 2 servings of chicken,2 cups of steam broccoli and glass of milk for dinner. the clients diet is deficient in which of the following food groups?: grains 34. a nurse is providing nutritional teaching to a group of clients. which of the following definitions for the recommended dietary allowance (RDA) should the nurse include in the teaching: the RDA defines the level of nutrition intake that meets the need of healthy people in various groups