ATI Nutrition Practice A

Questions 47

ATI RN

ATI RN Test Bank

ATI Nutrition Practice A Questions

Question 1 of 5

Which is NOT a characteristic or function of lipids?

Correct Answer: D

Rationale: Lipids are known for several functions including involvement in energy metabolism and storage (Choice A), providing insulation and protection (Choice B), and acting as hormones that regulate the body (Choice C). However, lipids are not hydrophilic (water-attracting), contrary to choice D. They are actually hydrophobic, meaning they repel water and do not mix well with it. This is a key property that differentiates them from many other biological molecules.

Question 2 of 5

Which types of lipids must be listed on the food label? Select all that apply.

Correct Answer: D

Rationale: The correct answer is 'D. All of the above'. This is because, according to regulations, food labels must include the information on total fat, saturated fat, and trans fat. These types of fats are crucial for consumers to monitor, as they can significantly affect heart health. Choices A, B, and C are all correct, but they are only parts of the total information that must be provided. Therefore, the most comprehensive answer is 'D. All of the above'.

Question 3 of 5

For patients with hypertension, which dietary change is most recommended?

Correct Answer: C

Rationale: Increasing potassium intake can help reduce blood pressure in hypertensive patients.

Question 4 of 5

Which of the following nutrients provide energy?(Select ONE that does not apply.)

Correct Answer: D

Rationale: Carbohydrates, fats, and proteins are the three macronutrients that provide energy (calories) to the body. Carbohydrates are the body's primary source of energy, fats act as a secondary source when carbohydrate energy is exhausted, and proteins are used for energy when carbohydrate and fat sources are low. Choice D, Water, is essential for the body's functions, but it does not provide energy.

Question 5 of 5

Which list contains fatty acids that reduce cardiovascular disease risk?

Correct Answer: B

Rationale: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both omega-3 fatty acids, are known to reduce the risk of cardiovascular disease.

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