ATI RN
ATI Proctored Nutrition Exam Questions
Question 1 of 5
What type of diet would most likely benefit a patient with cystic fibrosis?
Correct Answer: D
Rationale: Patients with cystic fibrosis often have malabsorption issues, leading to increased energy needs. A high-calorie, high-protein diet is recommended to help meet these needs, support growth, and maintain overall health. Choices A, B, and C do not address the specific dietary requirements associated with cystic fibrosis, making them less beneficial for these patients.
Question 2 of 5
Sam is trying to lose weight by skipping lunch. By the middle of the afternoon, Sam is very uncomfortable and feels that they "have" to eat. Sam is experiencing:
Correct Answer: D
Rationale: Hunger is the physiological need to eat, which Sam is experiencing due to skipping a meal and the body signaling the need for nutrients.
Question 3 of 5
A 52-year-old male patient recently required surgery for the removal of a large calcium oxalate stone. To prevent further stone formation, the nurse advises against drinking?
Correct Answer: B
Rationale: Tea contains oxalates, which can contribute to the formation of calcium oxalate stones; therefore, patients prone to kidney stones should avoid excessive tea consumption.
Question 4 of 5
Which of the following foods should be avoided by patients experiencing xerostomia, except one? Which is the exception?
Correct Answer: D
Rationale: The correct answer is Dill pickles. Unlike the other choices, which can exacerbate xerostomia due to their dry or irritating nature, dill pickles, being tart and sour, can actually help stimulate saliva flow, which is beneficial for patients with xerostomia. Saltines, salsa, and alcohol are all known to contribute to dry mouth and should generally be avoided by individuals experiencing xerostomia.
Question 5 of 5
Churns chyme and has an environment of pH2; holds 4-6 cups of food:
Correct Answer: A
Rationale: The stomach churns food into chyme and has a highly acidic environment (pH 2) to aid in the digestion of proteins and other nutrients.
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