ATI RN
ATI Nutrition Proctored Exam 2019 Questions
Question 1 of 5
A client is receiving education from a nurse regarding the dietary changes needed for weight loss. Which of the following actions should the nurse perform first?
Correct Answer: B
Rationale: The correct answer is to determine the client's daily caloric intake first. This step is crucial in understanding the client's current dietary habits and establishing a baseline for creating an effective weight loss plan. Educating the client about daily caloric requirements (Choice A) can only be done effectively after knowing the client's current intake. Providing meal planning information (Choice C) and teaching the client how to identify fat content in foods (Choice D) come after determining the baseline caloric intake to tailor the plan accordingly.
Question 2 of 5
A healthcare professional is teaching about implementing a heart-healthy diet to a client who has coronary artery disease. Which of the following foods should the professional recommend to the client?
Correct Answer: C
Rationale: Broiled salmon is a heart-healthy food due to its high omega-3 fatty acid content, which helps reduce inflammation and improve cardiovascular health. Choices A, B, and D are not recommended for a heart-healthy diet. Baked ham and processed cheese are high in saturated fats and sodium, which can be detrimental to cardiovascular health. Canned potato soup may contain high levels of sodium and preservatives, making it less suitable for a heart-healthy diet.
Question 3 of 5
A client is receiving education from a nurse regarding the dietary changes needed for weight loss. Which of the following actions should the nurse perform first?
Correct Answer: B
Rationale: The correct answer is to determine the client's daily caloric intake first. This step is crucial in understanding the client's current dietary habits and establishing a baseline for creating an effective weight loss plan. Educating the client about daily caloric requirements (Choice A) can only be done effectively after knowing the client's current intake. Providing meal planning information (Choice C) and teaching the client how to identify fat content in foods (Choice D) come after determining the baseline caloric intake to tailor the plan accordingly.
Question 4 of 5
A nurse is completing a nutritional assessment of an adult female client. Which of the following findings should indicate to the nurse that the client is at an increased risk of developing cancer?
Correct Answer: C
Rationale: The correct answer is C because limiting alcohol consumption to 2 drinks per day is still above the recommended limit for reducing cancer risk. The recommended limit for women is 1 drink per day to lower the risk of developing cancer. Choices A, B, and D are not indicative of an increased risk of developing cancer as they all align with a healthy diet and lifestyle, which can actually help reduce the risk of cancer.
Question 5 of 5
A healthcare professional is reviewing the lab findings of a client who has Clostridium Difficile. Which of the following findings should indicate to the healthcare professional that the client is experiencing Fluid Volume Deficit?
Correct Answer: A
Rationale: An elevated hematocrit level (Hct 53%) indicates hemoconcentration, a sign of fluid volume deficit. Hct measures the percentage of red blood cells in the blood and increases when there is a decrease in plasma volume, as seen in fluid volume deficit. Choices B, C, and D do not directly relate to fluid volume status. Potassium and sodium levels are more indicative of electrolyte imbalances, while HbA1c reflects average blood sugar levels over the past 2-3 months and is not specific to fluid volume status.
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