ATI RN
ATI RN Nutrition Online Practice 2019
1. A nurse that is always ready to answer for all his actions and decision is said to be:
- A. Accountable C. Critical thinker
- B. Responsible D. Assertive
- C.
- D.
Correct answer: A
Rationale: Patient safety and efficacy of care depend on actions rooted in established nursing protocols that consider both the immediate and long-term needs of the patient.
2. Each of the following is a fat-soluble vitamin except for one. Which is the exception?
- A. Vitamin A
- B. Vitamin C
- C. Vitamin D
- D. Vitamin K
Correct answer: B
Rationale: The correct answer is B, Vitamin C. Vitamin C is a water-soluble vitamin, not fat-soluble. Fat-soluble vitamins are Vitamins A, D, E, and K. These vitamins are stored in the body's fat tissues and liver, unlike water-soluble vitamins which are not stored and are eliminated in urine, making them less likely to reach toxic levels.
3. To follow a healthy diet, a person should be sure that:
- A. 20-35% of the total carbs eaten should be made up of fiber
- B. 45-65% of the total carbs eaten should be made up of fiber
- C. 45-65% of the total fiber eaten should be made up of soluble fiber
- D. 45-65% of the total calories eaten should be made up of carbs
Correct answer: D
Rationale: The Acceptable Macronutrient Distribution Range (AMDR) suggests that 45-65% of total daily calories should come from carbohydrates.
4. A client reports having difficulty losing weight. Which of the following responses by the nurse is appropriate?
- A. Eat small portions of high-calorie foods first.
- B. Set a goal, and you will be able to attain it.
- C. It is helpful to self-monitor your eating.
- D. Taste food while cooking to help curb your appetite.
Correct answer: C
Rationale: The correct answer is C: 'It is helpful to self-monitor your eating.' Self-monitoring dietary intake is an evidence-based strategy that enhances awareness and accountability, making it an effective approach for weight management. Choice A is incorrect as focusing on high-calorie foods first may not be the most effective strategy for weight loss. Choice B is too general and lacks actionable advice. Choice D, tasting food while cooking, does not directly address the client's difficulty in losing weight and is not a proven method for weight management.
5. Select all that apply. Characteristics of the 2 main types of essential fatty acids discussed in class include:
- A. they must be supplied by the diet
- B. they can be produced by a process called dehydrogenation
- C. they are anti-inflammatory
- D. they are all polyunsaturated fatty acids
Correct answer: A
Rationale: The correct answer is A: 'they must be supplied by the diet.' Essential fatty acids, like omega-3 and omega-6, cannot be produced by the body and must be obtained through the diet. They are polyunsaturated fatty acids, playing vital roles in inflammation and cell membrane structure. Choice B is incorrect because essential fatty acids cannot be produced by dehydrogenation, a process of removing hydrogen. Choice C is incorrect as not all essential fatty acids are anti-inflammatory; some have pro-inflammatory roles. Choice D is incorrect because not all essential fatty acids are polyunsaturated; omega-9, for example, is a monounsaturated essential fatty acid.
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