ATI CMS Nutrition for Nursing Application Exercises

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

B

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

D

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."

B

A nurse is conducting 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

A

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

B, E

A nurse is discussing how the body processes food

with a client during a routine provider's visit. Which of

the following statements should the nurse include?

A. Glycerol can be broken down into

glucose for use by the body.

R. The liver converts unused glucose into glycogen.

C. Excess fatty acids are stored in the muscle tissue.

D. The body uses glycogen for fat

before using available ATP.

B

A nurse is reviewing prescribed medications for

a newly admitted client. Which of the following

medications increases the body's rate of metabolism?

A. Morphine

B. Levothyroxine

C. Phenobarbital

D. Dilaudid

B

A charge nurse is conducting a nutritional class

for a group of newly licensed nurses regarding

basal metabolic rate (BMR). The charge nurse

should inform the class that which of the following

factors increases BMR? (Select all that apply.)

A. Lactation

B. Prolonged stress

C. Malnutrition

D. Puberty

E. Age older than 60 years

A, B, D

A school nurse is teaching a high school health class

about the possible causes of a negative nitrogen

balance. Which of the following causes should the

nurse include in the teaching? (Select all that apply.)

A. Illness

B. Malnutrition

C. Adolescence

D. Trauma

E. Pregnancy

A, B, D

A nurse in a nutrition clinic is calculating body mass

index (BMI) for several clients. The nurse should identify

which of the following client BMIs as overweight?

A. 24

B. 30

C. 27

D. 32

C

A nurse on an orthopedic unit is reviewing data for

a client who sustained trauma in a motor vehicle

crash. Which of the following values indicates

the client is in a catabolic state (using protein

faster than protein is being synthesized)?

A. Blood albumin 3.5 g/dL

B. Negative nitrogen balance

C. BMI of 18.5

D. Blood pre-albumin 15 mg/dL

B

A nurse is performing a nutrition assessment on a

client. Which of the following clinical findings are

suggestive of malnutrition? (Select all that apply)

A. Poor wound healing

B. Dry hair

C. Blood pressure 130/80 mm Hg

D. Weak hand grips

E. Impaired coordination

A, B, D, E

A nurse is teaching a group of female clients

about risk factors for developing osteoporosis.

Which of the following risk factors should the

nurse include? (Select all that apply.)

A. Inactivity

B. Family history

C. Obesity

D. Hyperlipidemia

E. Cigarette smoking

A, B, E

A nurse is providing teaching to a client who follows

vegan dietary practices. The nurse should instruct the

client that there is a risk of having a deficit in which

of the following nutrients? (Select all that apply.)

A. Vitamin D

B. Fiber

C. Calcium

D. Vitamin B12

E. Whole grains

A, C, D

A nurse is conducting a nutrition class at a local

community center. Which of the following information

should the nurse include in the teaching?

A. Progress toward limiting saturated

fat to 7% of total daily intake.

B. Good bowel function requires

35 g/day of fiber for females.

C. Limit cholesterol consumption to 400 mg/day.

D. Normal functioning cardiac systems

depends on -complex vitamins.

A

A nurse is discussing essential nutrients for

normal functioning of the nervous system with a

client. Which of the following should the nurse

include in the teaching? (Select all that apply.)

A. Calcium

B. Thiamin

C. Vitamin Bo

D. Sodium

E. Phosphorus

A, B, C, D

A school nurse is teaching a group of students how to

read food labels. Which of the following is a required

component of food labels that the nurse should

include in the teaching? (Select all that apply.)

A. Total carbohydrates

B. Total fat

C. Calories

D. Magnesium

E. Dietary fiber

A, B, E

A nurse is teaching about food safety and

food-borne illness to a group of adults at a

local community center Which of the following

information should the nurse include?

A. "Unpasteurized fruit juice is a common

cause of food-borne illness."

B.

"Store hard-boiled eggs in the

refrigerator for up to 2 weeks."

C. "The recommended cooking temperature

for ground beef is 145° F."

D. "The onset of norovirus is 5 to 7 days

after exposure to the bacteria."

A

A nurse is providing teaching about food

allergies to a group of new parents. Infants who

react to which of the following foods typically

outgrow the sensitivity? (Select all that apply.)

A. Soy

B. Wheat

C. Cow's milk

D. Eggs

E. Fish

A, C

A nurse is providing teaching to a client who

is to begin taking phenelzine. Consuming

which of the following foods while taking this

medication could cause a hypertensive crisis?

A. Grapefruit juice

8. Dark green vegetables

C. Greek yogurt

D. Smoked fish

D

A nurse is assisting a client with selecting food

choices on a menu. Which of the following actions

by the nurse demonstrates ethnocentrism?

A. Asking the client about some favorite food choices

B. Notifying the dietitian to complete the menu

C. Recommending one's own favorite foods

D. Asking the client's family to fill out the menu

C

A nurse is caring for a client who has hypertension.

Which of the dietary patterns is sometimes followed by

Asian clients and places clients at risk for this condition?

A. Incorporation of plant-based foods in the diet

B. Consumption of raw fruits

C. Preparation of foods using sodium

D. Focus on shellfish in the diet

C

A nurse educator is teaching a class on culture

and food to a group of newly hired nurses.

Which of the following statements by a nurse

indicates an understanding of the teaching?

A.

"Most clients who practice Roman Catholicism

do not drink caffeinated beverages."

B.

"Most clients who practice orthodox Judaism

do not eat meat with dairy products."

C.

"Most clients who are Mormon eat

only the protein of animals that are

slaughtered under strict guidelines."

D.

"Most clients who practice Hinduism

do not eat dairy products."

B

A nurse is reviewing the effect of culture on nutrition

during a staff in-service. Which of the following groups

prescribes eating specific foods to balance forces

in the body during illness? (Select all that apply,

A. Asian culture

B. African culture

C. Roman Catholicism

D. Hispanic/Latinx culture

E. Buddhism

A, D

A nurse at a community center is providing

nutrition counseling for a group of older adult

clients. Which of the following information should

the nurse include? (Select all that apply.)

A. Increase protein to 50% of daily calories.

B. The need for vitamins and minerals can increase.

C. Up to 35% of daily calories should come from fat.

D. At least 45% of daily calories should

come from carbohydrates.

E. Fruits and vegetables should make

up one-third of each meal.

B, C, D

A nurse is assessing a 6-month-old infant who has a

lactose intolerance. Which of the following findings

should the nurse expect? (Select all that apply.)

A. Abdominal distention

B. Flatus

C. Hypoactive bowel sounds

D. Occasional diarrhea

E. Visible peristalsis

A, B, D

A nurse is educating the parents of a toddler about

appropriate snack foods. Which of the following foods

should the nurse include? (Select all that apply.)

A. Graham crackers

B. Apple slices

C. Raisins

D. Jelly beans

E. Cheese cubes

A, B, E

A nurse is teaching a group of clients who are pregnant

about iron-rich foods. Which of the following foods

should the nurse include? (Select all that apply.)

A. Beans

B. Fish

C. Dairy products

D. Lean red meats

E. Apples

A, B, D

A school nurse is teaching a group of adolescents about

healthy snack food choices. Which of the following

foods should the nurse include? (Select all that apply.)

A. Carrot sticks with low-fat dip

B. Cheese and crackers

C. Unbuttered popcorn

D. French fries

E. Hot dog

A, B, C

A nurse is caring for a client following an

appendectomy who has a postoperative

prescription that reads

"discontinue NPO

status; advance diet as tolerated." Which of the

following are appropriate for the nurse to offer

the client initially? (Select all that apply.)

A. Applesauce

B. Chicken broth

C Sherbet

D. Wheat toast

E. Cranberry juice

B, E

A nurse is caring for a client who is to receive a Level

2 dysphagia diet due to a recent stroke. Which of the

following dietary selections is most appropriate?

A. Turkey sandwich

B. Poached eggs

C. Peanut butter crackers

D. Granola

B

A nurse is performing dietary needs assessments

for a group of clients. A blended

liquid diet is appropriate for which of the

following clients? (Select all that apply.)

A. A client who has a wired jaw due

to a motor vehicle crash

B. A client who is 24 hr postoperative following

temporomandibular joint repair

C. A client who has difficulty chewing

due to oral surgery

D. A client who has hypercholesterolemia

due to coronary artery disease

E. A client who is scheduled for a

colonoscopy the next morning

A, B, C

A nurse is caring for a client who has multiple

sclerosis and requires liquids with honey-like

thickness. Which of the following foods can the

client consume without adding a thickening agent?

A. Ice cream

B. Yogurt

C. Buttermilk

D. Cream of chicken soup

B

A nurse is assisting a client who has a prescription

for a mechanical soft diet with food selections.

Which of the following are appropriate selections

by the client? (Select all that apply.)

A. Dried prunes

B. Ground turkey

C. Mashed carrots

D. Fresh strawberries

E. Cottage cheese

B, C, E

A nurse is discussing use of a low profile

gastrostomy device with the guardian of a child

Uno is receiving an enteral feeding. Which of the

Yellowing is an appropriate statement by the nurse?

A.

The device is usually comfortable for children .

B.

"Checking residual is much easier with this device"

C.

"This access requires less maintenance

than a traditional nasal tube.

D.

"Mobility of the child is limited with this device

A

A nurse is teaching a client who is starting continuous

feedings about the various types of enteral

nutrition (EN) formulas. Which of the following

should the nurse include in the teaching?

A. Formula rich in fiber is recommended

when starting EN.

B. Standard formula contains whole protein.

C. Hydrolyzed formula is recommended

for a full-functioning Gl tract.

D. The high-calorie formula has

increased water content.

B

A nurse is instructing a client on how to administer

cyclic enteral feedings at home. Which of the

following information should the nurse include?

A. "Give a feeding every 6 hours."

B. "Set the feeding up before you go to bed."

C. "Weigh yourself daily."

D. "Flush the tube with a carbonated

beverage to dislodge clogs."

E. "Ensure your head is elevated to 15

degrees during administration."

B, C

A nurse is administering bolus enteral feedings

to a client who has malnutrition. Which

of the following are appropriate nursing

interventions? (Select all that apply.)

A. Verify the presence of bowel sounds.

B. Flush the feeding tube with warm water.

C. Elevate the head of the bed 20°.

D. Administer the feeding at room temperature.

E. Instill the formula over 60 min.

A, B, D

A nurse is preparing to administer intermittent

enteral feeding to a client. Which of

the following are appropriate nursing

Interventions? (Select all that apply.)

A. Fill the feeding bag with 24 hr worth of formula.

B. Discard feeding equipment after 24 hr.

C. Place any unused formula in open

cans in the refrigerator.

D. Flush the feeding tube every 4 hr.

E. Elevate the head of the client's bed

for 15 min after administration.

B, C, D

A nurse is planning care for a client who has a new

prescription for peripheral parenteral nutrition (PPN)

Which of the following actions should the nurse

include in the plan of care? (Select all that apply.)

A. Examine trends in weight loss.

B. Review prealbumin finding.

C. Administer an IV solution of 20% dextrose.

D. Add a micron filter to IV tubing.

E. Use an IV infusion pump.

A, B, D, E

A charge nurse is providing information about fat

emulsion added to total parenteral nutrition (TPN) to a

group of nurses. Which of the following statements by

the charge nurse are appropriate? (Select all that apply.)

A. "Concentration of lipid emulsion

can be up to 30%."

B. "Adding lipid emulsion gives the

solution a milky appearance."

C. "Check for allergies to soybean oil."

D. "Lipid emulsion prevents essential

fatty acid deficiency."

E. "Lipids provide calories by increasing

the osmolality of the PN solution."

A, B, C, D

A charge nurse is teaching a group of nurses about

medication compatibility with TPN. Which of the

following statements should the charge nurse make?

A. "Use the Y-port on the TPN IV tubing

to administer antibiotics

B. "Regular insulin can be added to the TPN solution."

C. "Administer heparin through a

port on the TPN tubing."

D. "Administer vitamin K IV bolus via

a Y-port on the TPN tubing."

B

A nurse is preparing to administer lipid emulsion and

notes a layer of fat floating in the IV solution bag.

Which of the following actions should the nurse take?

A. Shake the bag to mix the fat.

B. Turn the bag upside down one time.

C. Return the bag to the pharmacy.

D. Administer the bag of solution as it is.

C

A nurse is caring for a client who is receiving

TN through a central venous access device,

but the next bag of solution is not available for

administration at this time. Which of the following

is an appropriate action by the nurse?

A. Administer 20% dextrose in water IV

until the next bag is available.

B. Slow the infusion rate of the current

bag until the solution is available.

C. Monitor for hyperglycemia.

D. Monitor for hyperosmolar diuresis

A

Anuse is caring for several clients in an extended

caretailty. Which of the following clients is the

highest priority to observe during meals?

A. A client who has decreased vision

B. A client who has Parkinson's disease

C. A client who has poor dentition

D. A client who has anorexia

B

A nurse is planning care for a client who is receiving

treatment for malnutrition. The client is scheduled

for discharge to their home where they live alone.

Which of the following actions should the nurse

include in the plan of care? (Select all that apply.)

A. Consult social services to arrange

home meal delivery.

B. Encourage the client to purchase

nonperishable boxed meals.

C. Advise the client to purchase frozen

fruits and vegetables.

D. Recommend drinking a supplement

between meals.

E. Educate the client on how to read nutrition labels.

A, C, D, E

A nurse is providing teaching for a client who has a

new diagnosis of hypertension and a prescription

for a low-sodium diet. Which of the following

diet statements indicate an understanding

of the teaching? (Select all that apply.)

A. "I should select organic canned vegetables.

B. " need to read food labels when

grocery shopping.

C. "I will stop eating frozen dinners for lunch at work."

D. "I know that deli meats are usually high in sodium."

E. "I can refer to the American Heart Association's

website for dietary guidelines."

B, C, D, E

A nurse is caring for a client who is transitioning

to an oral diet following a partial laryngectomy.

Which of the following actions should the nurse

take to reduce the client's risk for aspiration?

A. Request to have the client's oral

medications provided in liquid form.

B. Instruct the client to follow each bite

of food with a drink of water.

C. Encourage the client to tuck the

chin when swallowing.

D. Consult the dietitian about providing

the client with a thin liquid diet.

C

A nurse is planning care for a client who has mechanical

fixation of the jaw following a motorcycle crash.

Which of the following actions should the nurse

include in the plan of care? (Select all that apply.)

A. Thicken liquids to honey consistency.

B. Educate the client about the use

of a nasogastric tube.

C. Assist the client to use a straw to drink liquids.

D. Ensure that the client receives ground meats.

E. Encourage intake of fluids between meals.

C, E

A nurse is teaching a client about dietary

recommendations to lower high blood

pressure. Which of the following statements

by the client indicates understanding?

A

"My daily sodium consumption

should be 3,000 milligrams."

B.

"I should consume foods low in potassium."

C. "My limit is three cigarettes a day."

D. " should consume low-fat dairy products."

D

A nurse is teaching a client about high-fiber foods

that can assist in lowering LDL. Which of the following

foods should the nurse include? (Select all that apply.)

A. Beans

B. Cheese

C. Whole grains

D. Broccoli

E. Yogurt

A, C, D

A community health nurse is assessing a client

who reports numbness of the hands and feet for

the past 2 weeks. This finding is associated with

which of the following nutritional deficiencies?

A. Folic acid

B. Potassium

C. Vitamin Biz

D. Iron

C

A nurse is reviewing a client health record that

includes a report of abdominal obesity and

laboratory findings of elevated blood glucose and

elevated triglycerides. These findings meet the

criteria of which of the following conditions?

A. Anemia

B. Metabolic syndrome

C. Heart failure

D. Hypertension

B

A nurse is providing teaching to a client

who has vitamin Biz deficiency. Which of the

following foods should the nurse instruct the

client to consume? (Select all that apply.)

A. Meat

B. Flaxseed

C. Beans

D. Eggs

E. Milk

A, D, E

A nurse is teaching a client who is recovering

from pancreatitis about following a low-fat

diet. Which of the following foods should the

nurse recommend? (Select all that apply.)

A. Ribeye steak

B. Oatmeal

C. Ice cream

D. Canned peaches

E. Pretzels

B, D, E

A nurse is teaching a client who has constipation

about a high-fiber, low-fat diet. Which of

the following food choices by the client

indicates an understanding of the teaching?

A. Peanut butter

B. Peeled apples

C. Hardboiled egg

D. Brown rice

D

A nurse is assessing a client who is postoperative from

a gastric bypass and who just finished eating a meal.

Which of the following findings are manifestations

of dumping syndrome? (Select all that apply.)

A. Bradycardia

B. Dizziness

C. Dry skin

D. Hypotension

E. Diarrhea

B, D, E

A nurse is collecting data from a client who has peptic

ulcer disease (PUD). Which of the following findings

should the nurse expect? (Select all that apply.)

A. Steatorrhea

B. Anemia

C. Tarry stools

D. Epigastric pain

E. Swollen lymph nodes

B, C, D

A nurse is instructing a client who has celiac disease

about foods to avoid. Which of the following

foods should the nurse include in the teaching?

A. Potatoes

B. Graham crackers

C. Wild rice

D. Canned pears

B

A nurse is planning care for a client who has ESKD.

Which of the following should the nurse include

in the plan of care? (Select all that apply.)

A. Monitor the client's weight daily.

B. Encourage the client to comply

with fluid restrictions.

C. Evaluate intake and output.

D. Instruct the client on restricting

calories from carbohydrates.

E. Monitor for constipation.

A, B, C, E

A nurse is teaching a client who has stage 2

chronic kidney disease about dietary management.

Which of the following information should

the nurse include in the instructions?

A. Restrict protein intake.

B. Maintain a high-phosphorus diet.

C. Increase intake of foods high in potassium.

D. Limit dairy products to 1 cup/day.

A

A nurse is teaching a client about protein needs when

on dialysis. Which of the following instructions should

the nurse include in the teaching? (Select all that apply.)

A. Consume 35 kcal/kg of body weight

to maintain body protein stores.

B. Take phosphate binders when

eating protein-rich foods.

C. Increase biologic sources of protein

(eggs, milk, and soy).

D. Increase protein intake by 50% of the

recommended dietary allowance (RDA).

E. Consume daily protein intake in the morning.

A, B, C, D

A nurse is teaching about diet restrictions to a client

who has acute kidney injury and is on hemodialysis.

Which of the following recommendations

should the nurse include in the teaching?

A. Limit calcium intake to 2,500 mg/day.

B. Decrease total fat intake to 45% of daily calories.

C. Decrease potassium intake to 60 to 70 mEg/kg.

D. Limit sodium intake to 4.5 g/day.

C

A nurse is completing discharge teaching about diet

and fluid restrictions to a client who has a calcium

oxalate-based kidney stone. Which of the following

instructions should the nurse include in the teaching?

A. Reduce intake of spinach.

B. Decrease broccoli intake.

C. Increase intake of vitamin C supplements.

D. Limit consumption of purine substances

A

A nurse is talking with a client who has a new diagnosis

of diabetes mellitus type 2 and their caregiver. Which

of the following sweeteners should the nurse include as

a zero-calorie sweetener option? (Select all that apply.)

A. Sucrose

B. Aspartame

C. Mannitol

D. Xylitol

E. Sucralose

B, E

A nurse is assessing a client who is has

hypoglycemia. Which of the following

findings should the nurse expect?

A. Fruity breath odor

B. Diaphoresis

C. Ketones in urine

D. Polyuria

B

A nurse is caring for a client who has diabetes

mellitus and reports feeling shaky and weak.

The client's blood glucose is 53 mg/dL. Which of

the following actions should the nurse take?

A. Provide subcutaneous insulin for the client.

B. Offer the client 120 mL (4 oz) fruit juice.

C. Give the client IV potassium.

D. Administer IV sodium bicarbonate.

B

A nurse is reinforcing dietary teaching to

a client who has type 2 diabetes mellitus.

Which of the following instructions should

the nurse include? (Select all that apply.)

A. "Carbohydrates should comprise

55% of daily caloric intake."

B. "Use hydrogenated oils for cooking."

C. "You can add table sugar to cereals."

D. "Eat something if you choose to drink alcohol."

E. "Use the same portion sizes to

exchange carbohydrates."

A, C, D, E

A nurse is teaching a group of clients who have

diabetes about meal planning. Which of the following

client statements indicates understanding?

A. "I will avoid having snacks."

B. "I should not eat anything containing sugar."

C. "I will not eat fruit canned in syrup.

D. "I will not eat more than 2,800 mg of sodium a day."

C

A nurse is teaching a client who has cancer

about ways to increase protein and calories in

foods. Which of the following actions should

the nurse include? (Select all that apply.)

A. Use peanut butter as a spread on crackers.

B. Add water in place of milk in soups.

C. Top fruit with yogurt.

D. Dip chicken in eggs before cooking.

E. Sprinkle cheese on a baked potato.

A, C, D, E

A nurse is teaching a community program on

nutritional guidelines for cancer prevention.

Which of the following instructions should

the nurse include? (Select all that apply.)

A. Eat foods high in vitamin A.

B. Add cruciferous vegetables.

C. Increase intake of red meats

D. Use oil high in saturated fat.

E. Consume refined grains.

A, B

A nurse in an oncology clinic is caring for a client who is

undergoing treatment for cancer and reports difficulty

eating due to inability to taste food. Which of the

following interventions should the nurse recommend?

A. Avoid citrus juices.

B. Use plastic utensils to eat.

C. Eat foods that are warm.

D. Increase foods high in pectin.

B

A nurse is teaching a client who is undergoing

cancer treatment about interventions to manage

stomatitis. Which of the following statements by the

client indicates understanding of the teaching?

A. "I will try chewing larger pieces of food."

B.

"I will avoid toasting my bread."

C. "I will consume more food in the morning."

D. "I will add more citrus foods to my diet."

B

A nurse is collecting data from a client who has

suspected HIV-associated muscle wasting. Which

of the following findings supports this diagnosis?

A. BMI 26

B. Fecal impaction

C. Report of fever for 30 days

D. Report of high alcohol consumption

C