ATI NUTRITION QUIZ BANK EXAM
WITH WELL ELABORATED DETAILED
ANSWERS/RATIONALED (A+ GRADED)
A nurse is providing teaching to a client who has COPD about
maintaining proper nutrition. Which of the following
statements by the client indicates an understanding of the
teaching?
A. I will increase my fluid intake when I eat a meal
B. I will eat more cold foods at meals rather than hot foods
C. I will avoid high-fat foods like butter and gravies
D. I will cook my meals instead of eating convenience foods -
ANSWER-: B I will eat more cold foods at meals rather than hot
foods
RATIONALE
The client should prepare more cold foods to eat because they
provide a decreased feeling of fullness compared to hot foods
A nurse is caring for a client who has a deficiency of Vit D.
Which of the following foods should the nurse recommend the
client include in his diet?
A. Whole milk
B. Chicken
C. Oranges
D. Dried peas - ANSWER-: A Whole milk
RATIONALE
The fat-soluble vitamins(A, D, E, and K) require fatty substances
or tissues to be dissolved and also require the presence of bile
in the small intestine for absorption
A nurse is providing teaching about nutrition to an older adult
client. The client asks, " Don't I need the same amount of
nutrients that I did when I was younger?" Which of the
following responses should the nurse make?
A. Older adults need less protein
B. Older adults need an increased amount of carbs
C. Older adults need an increased amount of iron
D. Older adults need an increased amount of calcium -
ANSWER-: D Older adults need an increased amount of calcium
RATIONALE
Older adults require increased amounts of calcium as well as
vitamins D, B12 and A
A nurse is planning an in-service training session about various
dietary practices. Which of the following pieces of information
should the nurse include in the teaching?
A. Ovo-vegetarian diets excludes eggs
B. Kosher diets have restrictions regarding how the food must
be prepared
C. Macrobiotic diets are plant-based and exclude all animals
and seafood
D. Flexitarian diets exclude the consumption of dairy products -
ANSWER-: B. Kosher diets have restrictions regarding how the
food must be prepared
RATIONALE
Kosher diets are guided by a set of laws regarding the
processing, preparation, and eating of food
A nurse is teaching about a low-cholesterol diet to a client who
had a MI. Which of the following meal selections by the client
indicates an understanding of the teaching?
A. Chicken breast and corn on the cob
B. Shrimp and rice
C. Cheese omelet and turkey bacon
D. Liver and onions - ANSWER-: A. Chicken breast and corn on
the cob
A nurse is teaching a client with HD about a low-cholesterol
diet. Which of the following client statements indicate the
teaching was effective?
A. I should remove the skin from poultry before eating it
B. I will eat seafood once per week
C. I should use margarine when preparing meals
D. I can use whole milk in my oatmeal - ANSWER-A. I should
remove the skin from poultry before eating it
RATIONALE
Skin contains the greatest amount of fat
A nurse is teaching a client who is beginning a vegan diet and is
concerned about maintaining an adequate protein intake.
Which of the following food servings should the nurse
recommend due to the high amount of protein?
A. 1/2 cup tomato soup
B. 1/2 cup of hummus
C. 2 tablespoons of peanut butter
D. 1 cup penne pasta - ANSWER-B. 1/2 cup of hummus
RATIONALE
Hummus is the best food source to recommend of those
provided because it contains 9.7 g of protein per 1/2 cup
serving
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?
A. Provide foods prepared according to kosher dietary law
B. Ask the kitchen to prepare grits to meet the client's dietary
need for grains
C. Determined the client's dietary preferences
D. Prepare a diet tray that includes vegetable and barley soup -
ANSWER-Answer: C. Determine the client's dietary preferences
RATIONALE
While generalizations are often made regarding the traditional
eating practices of clients based on their cultural backgrounds,
individual food choices can deviate from these generalizations.