ATI RN
ATI Nutrition Practice Test A 2019
1. You notice that Miss Kate, a bread vendor, receives and changes money, then holds the bread without washing her hands. As a nurse, what should you say to Miss Kate?
- A. Miss, don't touch the bread, I'll be the one to pick it up.
- B. Miss, please wash your hands before you pick up the bread.
- C. Miss, use a pick-up forceps when picking up the bread.
- D. Miss, your hands are dirty, I guess I'll try another bread shop.
Correct answer: B
Rationale: The correct answer is B, as it emphasizes the importance of hygiene in food handling, which is crucial to prevent the spread of germs and diseases. The other options do not address the root of the issue, which is the unhygienic handling of food. Option A avoids direct confrontation but does not educate the vendor on proper hygiene. Option C, although it suggests a hygienic method, may not be practical or available in all situations. Option D is an avoidance strategy rather than a way to address the problem.
2. What type of drug is lamivudine, used for the management of HIV infection?
- A. CCR5 antagonist
- B. fusion inhibitor
- C. nucleoside reverse transcriptase inhibitor
- D. protease inhibitor
Correct answer: C
Rationale: Lamivudine belongs to the class of nucleoside reverse transcriptase inhibitors (NRTIs), making choice C the correct answer. NRTIs like lamivudine work by inhibiting the reverse transcriptase enzyme, an essential component for the HIV virus to replicate. Choices A, B, and D are incorrect because lamivudine does not function as a CCR5 antagonist, fusion inhibitor, or protease inhibitor in the management of HIV infection.
3. After ileostomy, which of the following condition is NOT expected?
- A. Increased weight
- B. Irritation of skin around the stoma
- C. Liquid stool
- D. Establishment of regular bowel movement
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.
4. What instruction should a nurse include when teaching a client who has recently been prescribed a low-sodium diet?
- A. Avoid foods such as smoked meats and frozen dinners.
- B. Select foods with less than 4g of sodium as indicated on food labels.
- C. Use soy sauce for flavoring foods instead of table salt.
- D. Processed and prepared foods are typically low in sodium.
Correct answer: A
Rationale: The correct answer is A, which directs the client to avoid foods such as smoked meats and frozen dinners. These types of foods are typically high in sodium, making them unsuitable for a low-sodium diet. Option B is incorrect because foods with less than 4g of sodium might still be high in sodium for individuals on low-sodium diets. The daily recommended intake of sodium for a low-sodium diet is usually around 1.5g to 2g. Hence, 4g of sodium in a single food product can be excessive. Option C is incorrect as soy sauce, although a different source of flavor, is also high in sodium and should be used sparingly, if at all, in a low-sodium diet. Option D is incorrect because processed and prepared foods are usually not low in sodium. In fact, these foods often have high sodium content due to added salts and preservatives.
5. The community/Public Health Bag is:
- A. a requirement for home visits
- B. an essential and indispensable equipment of the community health nurse
- C. contains basic medications and articles used by the community health nurse
- D. a tool used by the Community health nurse is rendering effective nursing procedures during a home visit
Correct answer: B
Rationale: Nursing interventions should be grounded in a deep understanding of the physiological processes involved, ensuring that care provided is both effective and efficient.