ATI Nutrition Practice Questions

ATI Nutrition Practice Questions Related

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The nurse is working with a patient who recently had a stroke. The patient frequently chokes and coughs when eating and is having difficulty feeding herself. What is the best way to ensure adequate nutrition?

  • A. to have an aide feed her at each meal
  • B. to ask a family member to assist during meals
  • C. to provide tube feedings for the patient
  • D. to initiate TPN for the patient
Correct Answer: C

Rationale: The best way to ensure adequate nutrition for a stroke patient who frequently chokes and coughs when eating and has difficulty feeding herself is to provide tube feedings. Tube feedings are a safe and effective method to deliver nutrition directly to the stomach or intestines, bypassing the swallowing mechanism, reducing the risk of aspiration. Having an aide feed her each meal (choice A) may not address the underlying issue of swallowing difficulty and aspiration risk. Asking a family member to be present at each meal (choice B) does not provide a definitive solution to the patient's nutritional needs. Placing the patient on total parenteral nutrition (TPN) (choice D) is a more invasive and typically reserved for patients who cannot tolerate enteral feedings or have non-functional gastrointestinal tracts.

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With which of the following should fluoride supplements never be taken?

  • A. Water
  • B. Juice
  • C. Milk
  • D. Soda
Correct Answer: C

Rationale: Fluoride supplements should never be taken with milk because the fluoride binds with the calcium in the milk, thereby reducing the effectiveness of the fluoride supplement. Other beverages like water, juice, or soda do not share this characteristic as they do not contain the same level of calcium as milk. The rationale behind choosing milk as the correct answer is that it hampers the effectiveness of fluoride supplements, whereas the other choices do not.

Which lipid contains 3 fatty acids?

  • A. cholesterol
  • B. phospholipid
  • C. saturated
  • D. triglyceride
Correct Answer: D

Rationale: The correct answer is 'D. triglyceride.' Triglycerides are composed of one glycerol molecule and three fatty acids, making them the primary form of stored fat in the body. Cholesterol (A) is a different type of lipid, phospholipids (B) have two fatty acids, and 'saturated' (C) refers to the structure of fatty acids, not a specific lipid containing 3 fatty acids.

Which systolic blood pressure measurement is classified as prehypertension?

  • A. 106 mmHg
  • B. 119 mmHg
  • C. 130 mmHg
  • D. 141 mmHg
Correct Answer: B

Rationale: According to the blood pressure classification, a systolic blood pressure between 120-139 mmHg is considered prehypertension. This range indicates an increased risk for developing hypertension if not managed appropriately. Therefore, a systolic blood pressure of 119 mmHg falls into the prehypertension category. A systolic pressure of 106 mmHg is within the normal range, while 130 mmHg and above would be classified as stage 1 and stage 2 hypertension respectively, not prehypertension.

Lynn is an older adult who lives alone and has requested advice on how to eat a nutritious diet as cheaply as possible. One useful, practical tip for Lynn might be to _____.

  • A. buy just a few pieces of fresh fruit at a time, in different stages of ripeness
  • B. choose small boxes of frozen vegetables instead of large bags
  • C. purchase pre-sliced or shredded cheese rather than whole pieces
  • D. avoid buying certain foods in bulk, such as beans or dried legumes
Correct Answer: A

Rationale: Buying a few pieces of fresh fruit at different stages of ripeness ensures that Lynn will have ripe fruit available over several days, reducing waste and cost. Choice B focuses on frozen vegetables but doesn't address the variety and ripeness factor like Choice A. Choice C is about cheese, which may not be as essential for a nutritious diet compared to fresh fruit. Choice D suggests avoiding certain foods in bulk, which might not be as relevant for maintaining a nutritious diet economically as the strategy in Choice A.

Which vitamin deficiency is most likely to cause bleeding disorders?

  • A. Vitamin A
  • B. Vitamin E
  • C. Vitamin K
  • D. Vitamin D
Correct Answer: C

Rationale: Vitamin K is essential for blood clotting as it plays a crucial role in the activation of clotting factors. Deficiency of Vitamin K can lead to impaired blood clotting, resulting in bleeding disorders. Vitamin A is more associated with vision and skin health, not blood clotting. Vitamin E is known for its antioxidant properties and role in immune function, not specifically related to bleeding disorders. Vitamin D plays a key role in calcium absorption and bone health, but it is not directly linked to blood clotting or bleeding disorders.

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