NUTRITION ATI PRACTICE A & B 2019-2024 QUESTIONS AND ANSWERS WITH RATIONALES A+ GRADE

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NUTRITION ATI PRACTICE A & B 2019-2024 QUESTIONS AND ANSWERS WITH RATIONALES A+ GRADE 1. A nurse is car- ing for a client who expresses a desire to lose weight. Which of the following ac- tions shou... ld the nurse take first? A. Recommend checking weight once weekly. B. Obtain a 24-hour dietary recall. C. Assist with creating an exer- cise plan. D. Initiate a plan for diet modifica- tion. 2. A nurse is teach- ing about nu- tritional require- ments for a client who is starting B. Obtain a 24-hour dietary recall. Explanations: A. The nurse should recommend the client weigh them- selves regularly to monitor weight loss or gain; however, there is another action the nurse should take first. B. The first action the nurse should take using the nursing process is to obtain a diet history, such as a 24-hr dietary recall. Having the client write down everything consumed over a 24-hr period is a crucial component of the assess- ment process to identify eating behaviors and therefore be able to recommend dietary modifications based on the data received. C. The nurse should assist the client with the creation of a personalized exercise plan to increase strength and promote weight loss; however, there is another action the nurse should take first. D. The nurse should initiate a personalized diet modifica- tion plan with the client based on the client's assessment data to promote weight loss; however, there is another action the nurse should take first. D. Include two servings per day of nuts when on a vege- tarian diet. Explanations: A. The nurse should instruct the client to consume low-fat a vegetarian diet. cheese as a protein substitute. High-fat cheese has more Which of the fol- lowing informa- tion should the nurse include in the teaching? A. Consume high-fat cheese to replace meats when on a vege- tarian diet. saturated fat and calories than meat. B. Foods that contain vitamin B12 are animal-related. The best sources of dietary vitamin B12 are meats and other animal products. As vitamin B12 is generally not present in plant-based foods, the nurse should instruct the client to take vitamin B12 supplements or consume foods fortified with B12 to compensate for a potential deficiency. C. Clients who are consuming a vegetarian diet require a deceased intake of dietary fat rather than fewer calories. The nurse should instruct the client to increase intake of B. A vegetarian diet is high in vit- amin B12. C. Fewer calo- ries are required when on a vege- tarian diet. D. Include two servings per day of nuts when on a vegetarian diet. 3. A nurse is car- ing for a client nutrient-dense foods to avoid the breakdown of the body's protein for energy requirements. D. The nurse should instruct the client to eat two servings of nuts or flaxseed per day to receive the daily require- ment of omega-3 fatty acids. A. Hydrolyzed formula who has acute in- Explanations: flammatory bow- el disease. Which of the following nutritional sup- plements should the nurse antici- pate providing to this client? A. Hydrolyzed formula B. Polymeric for- mula C. Milk-based supplement for- mula D. Modular prod- uct supplement formula 4. A nurse is teach- ing a client who is newly diag- nosed with type A. Hydrolyzed or elemental formula provides protein and other nutrients in their simplest form, requiring little or no digestion and decreasing stimulation of the bowel. This type of formula is beneficial for clients who have impaired digestion due to conditions such as inflammatory bowel disease. B. Polymeric formula contains complex nutrient molecules and is not indicated for clients who have impaired diges- tion. C. Milk-based supplemental formulas contain lactose and are poorly tolerated by clients who have inflammatory bowel disease. D. Modular formulas are intended to increase the intake of a specific nutrient without increasing volume; they are not intended for clients who have impaired digestion. C. "I know the serving size can affect the number of carbohydrates I eat." Explanation: 1 diabetes mel- litus how to count carbohy- drates. Which of the following A. The nurse should instruct the client about the difference between starchy and nonstarchy vegetables to accurately calculate the carbohydrate count. B. The nurse should instruct the client that generally three to five carbohydrate choices, or 45 g, are allowed per statements made meal, plus one to two carbohydrate choices for each by the client indi- cates and under- standing of the teaching? A. "I am includ- ing vegetables as starch items in my carbohy- drate count." B. "I am limit- ing the number of carbohydrates to four carbo- hydrate choices or 60 grams per day." C. "I know the serving size can affect the num- ber of carbohy- drates I eat." D. "I know the carbohydrate count is depen- dent on the calo- ries in the food item." 5. A nurse is providing di- etary teaching for a client who snack. C. The nurse should instruct the client that the portion size affects the number of carbohydrates. D. The nurse should instruct the client that the carbohy- drate count is not dependent on the calorie count of a food item. Fats and proteins can provide calories as well. D. ½ cup roasted almonds Explanation: A. The nurse should recommend a different food because has osteoporo- sis. The nurse should instruct the client that which of the following foods has the highest amount of calci- um? A. 1 cup avocado B. 2 tablespoons peanut butter C. ½ cup roasted sunflower seeds D. ½ cup roasted almonds 6. A nurse is dis- cussing dietary factors to assist in blood pres- sure manage- ment for a client who has hyper- tension. Which of the follow- ing client state- ments indicates an understand- ing of the teach- ing? A. "I can drink up to three glass- es of wine each day." B. "I should choose whole there is another choice that contains a higher amount of calcium. One cup of avocado contains 18 mg of calcium. B. The nurse should recommend a different food because there is another choice that contains a higher amount of calcium. Two tablespoons of peanut butter contain 17 mg of calcium. C. The nurse should recommend a different food because there is another choice that contains a higher amount of calcium. One half cup of roasted sunflower seeds con- tains 45 mg of calcium. D. The nurse should determine that ½ cup roasted al- monds is the best food source to recommend because ½ cup of almonds contains 185 mg of calcium. Calcium helps to prevent bone loss in clients who have osteoporo- sis. B. "I should choose whole grain pastas when selecting my foods." Explanation: A. The client can consume alcohol in moderation, if at all. Moderate daily alcohol intake is one drink for women and two drinks for men. B. Whole grains are a healthy choice of carbohydrate because they contain ingredients that lower the risk of cardiovascular disease and improve blood pressure. C. Increased potassium levels decrease blood pressure levels. The client should increase their consumption of foods containing potassium. D. The nurse should instruct the client that low-sodium salt substitutes are not sodium-free and can contain nearly half as much sodium as table salt. [Show More]

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