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NUTRITION ATI EXAM ONE QUESTIONS WITH CORRECT DETAILED ANSWERS
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NUTRITION ATI EXAM ONE QUESTIONS WITH CORRECT DETAILED ANSWERS
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NUTRITION ATI EXAM ONE QUESTIONSWITH CORRECT DETAILED ANSWERS
Application Exercises
1. A nurse is educating a client who has anemia
about dietary intake of iron. Which of the
following is a non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey - ANSWER- Dried beans
2. A nurse is discussing foods that are high in
vitamin D with a client who is unable to be
out in the sunlight. Which of the following
should be included in the teaching?
A. 1 cup steamed long-grain brown rice
B. 6 medium raw strawberries
C. ½ cup boiled Brussels sprouts
D. 2 large, poached eggs - ANSWER- 2 large poached eggs
3. A nurse is reviewing dietary recommendations
with a group of clients at a health fair. Which of the
following information should the nurse include?
A.
"Fats should be 5% to 15% of daily calorie intake."
B.
"Make protein 10% to 35% of
total calories each day."
C.
"Consume 1,500 mL of water from
liquids and solids daily."
D. "The body needs 40 mg of iron each day. - ANSWER- Make protein 10% to 35%of
total calories each day
a nutritional class on minerals and electrolytes. The nurse should include which of the
following foods is a major source of magnesium?
A. Tuna
B. Tomatoes
C. Eggs
D. Oranges - ANSWER- Tuna
, 5. A nurse is discussing health problems associated
with nutrient deficiencies with a group of clients.
Which of the following conditions is associated with
a deficiency of vitamin C? (Select all that apply.)
A. Dysrhythmias
B. Scurvy
C. Pernicious anemia
D. Megaloblastic anemia
E. Bleeding gums - ANSWER- Scurvy, bleeding gums
Describe two types of proteins - ANSWER- Complete proteins, from animal sources and
soy, contain sufficient amounts of all nine essential amino acids.
Incomplete proteins, generally from plant sources, can contain an insufficient number or
quantify of amino acids, which limits the ability for
protein synthesis.
Describe complimentary proteins - ANSWER- Complementary proteins are those food
sources that are incomplete proteins eaten alone, but together are equivalent to a
complete
protein. It is not necessary to consume complementary proteins at the same time to
form a complete protein; instead, consuming a variety
of complementary proteins over the course of the day is sufficient.
Main factors influencing the body's requirement for protein - ANSWER- Tissue growth
needs
Quality of the dietary protein
Added needs due to illness
Monosaccharides examples/sources - ANSWER- Glucose (corn syrup), fructose (fruits),
galactose (found in milk)
Monosaccharides function - ANSWER- Basic energy for cells
Disaccharide example sources - ANSWER- Sucrose (table sugar), lactose (milk sugar),
maltose (malt sugar)
Disaccharide function - ANSWER- Energy, aids calcium and phosphorus
absorption (lactose)
Polyssacharides example sources - ANSWER- Starches (grains, legumes, root
vegetables), fiber (whole grains,
fruits, vegetables)
Polysaccharides function - ANSWER- Energy storage (starches), digestive aid (fiber)
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