ATI RN
ATI Nutrition Practice Test A 2019
1. Which individual would be at the greatest risk for deficiencies in water-soluble vitamins?
- A. An individual who regularly consumes fruits and vegetables.
- B. An individual with a high intake of dairy products.
- C. An individual who consumes a diet high in processed foods.
- D. An individual who frequently eats organ meats.
Correct answer: An individual who consumes a diet high in processed foods.
Rationale: The correct answer is 'An individual who consumes a diet high in processed foods.' Processed foods are often deficient in water-soluble vitamins such as vitamin C and B vitamins, which can lead to deficiencies. On the other hand, fruits, vegetables, and organ meats are rich sources of these vitamins, so individuals who consume these regularly are less likely to develop deficiencies. While dairy products do contain some water-soluble vitamins, they are not depleted as quickly as they are in a diet high in processed foods, making a deficiency less likely.
2. Major complications of diabetes include damage to the:
- A. stomach, liver, and pancreas
- B. eyes, nerves, and kidneys
- C. skin, blood vessels, and lungs
- D. brain, pituitary gland, and thyroid gland
Correct answer: B
Rationale: The correct answer is B: eyes, nerves, and kidneys. In diabetes, major complications result from damage to small blood vessels that supply these organs. Damage to the eyes can lead to retinopathy, to the nerves causing neuropathy, and to the kidneys causing nephropathy. Choices A, C, and D are incorrect as they do not represent the typical major complications associated with diabetes.
3. A nurse is providing teaching to the parent of an infant about introducing solid foods. The nurse should recommend that which of the following foods be introduced first?
- A. Strained fruits
- B. Pureed meats
- C. Cooked egg whites
- D. Iron-fortified cereal
Correct answer: Iron-fortified cereal
Rationale: When introducing solid foods to infants, it is recommended to start with iron-fortified cereal as it is easily digestible and a good source of iron, an important nutrient for infants around 6 months of age. Strained fruits are usually introduced later due to their natural sugars. Pureed meats can be introduced after iron-fortified cereals to provide additional protein and iron. Cooked egg whites should be avoided until the infant is at least one year old to reduce the risk of allergies.
4. Is the loss of teeth or supporting periodontium often associated with poor food selection and limited chewing ability, and do the patients' masticatory efficiency and biting force decline with each tooth lost?
- A. Both statements are true
- B. Both statements are false
- C. The first statement is true; the second is false
- D. The first statement is false; the second is true
Correct answer: A
Rationale: Both statements are indeed true. The loss of teeth or supporting periodontium frequently leads to poor food selection and limited chewing ability, as these conditions can make certain foods difficult to consume. Additionally, a patient's masticatory efficiency and biting force do decline with each tooth lost, as there are fewer teeth to distribute the force of the bite. Choices B, C, and D are incorrect because they suggest that one or both of these statements are false, which is not the case.
5. What is the absorbable unit of a protein?
- A. Amino acid
- B. Pepsin
- C. Glucose
- D. Sucrose
Correct answer: A
Rationale: Amino acids are the correct answer because they are the building blocks of proteins that the body absorbs after digestion. Pepsin, choice B, is incorrect as it is an enzyme that aids in the digestion of proteins, not the absorbable unit of them. Choices C and D, glucose and sucrose, are wrong because they are types of sugars, not proteins.