ATI RN
ATI Nutrition Proctored Exam
1. Each of the following nutrients provides energy except one. Which one is the exception?
- A. Proteins
- B. Carbohydrates
- C. Fats
- D. Vitamins
Correct answer: D
Rationale: The correct answer is D, Vitamins. While proteins, carbohydrates, and fats provide energy, vitamins do not. Vitamins are essential micronutrients that help regulate various biochemical processes in the body, such as metabolism and immunity. Choice A, B, and C are incorrect because proteins, carbohydrates, and fats are macronutrients that the body uses as a source of energy.
2. All of the following are seen in a child with measles. Which one is not?
- A. Reddened eyes
- B. Coryza
- C. Pustule
- D. Cough
Correct answer: C
Rationale: Measles typically presents with symptoms like reddened eyes, coryza (inflammation of the mucous membrane in the nose), and cough. However, pustules are not a common symptom of measles. Pustules are more characteristic of conditions like chickenpox rather than measles. Understanding these distinctions is crucial for accurate diagnosis and appropriate treatment.
3. What laboratory value would be considered a high-risk measure for coronary heart disease assessment?
- A. triglycerides > 150 mg/dL
- B. BMI > 31
- C. LDL cholesterol < 128 mg/dL
- D. blood pressure of 128/82 mmHg
Correct answer: B
Rationale: The correct answer is B: BMI > 31. A BMI over 31 is considered a high-risk factor for coronary heart disease as it indicates obesity, which is strongly linked to cardiovascular issues. Triglycerides > 150 mg/dL (choice A) can contribute to heart disease risk but are not as specific as BMI in assessing overall risk. LDL cholesterol < 128 mg/dL (choice C) is actually a desirable level, indicating lower risk. A blood pressure of 128/82 mmHg (choice D) is within normal range and not a high-risk measure specifically for coronary heart disease.
4. A nurse is instructing a group of clients about nutrition and eating foods high in iron. The nurse should include that which of the following aids in the absorption of iron?
- A. Fiber
- B. Vitamin A
- C. Vitamin C
- D. Oxalates
Correct answer: C
Rationale: Vitamin C aids in the absorption of iron by enhancing the body's ability to absorb non-heme iron, which is found in plant-based foods. This vitamin helps convert iron into a form that is more easily absorbed in the intestines. Choices A, B, and D are incorrect because fiber, Vitamin A, and oxalates can actually inhibit the absorption of iron. Fiber can bind to iron and reduce its absorption, Vitamin A does not directly enhance iron absorption, and oxalates found in some foods like spinach and rhubarb can also hinder iron absorption.
5. Of the foods listed, the best source of phosphorus is?
- A. lettuce
- B. pears
- C. chicken
- D. noodles
Correct answer: C
Rationale: Chicken is a good source of phosphorus, which is essential for bone health and energy production in the body.
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