ATI Nutrition Practice Questions

ATI Nutrition Practice Questions Related

Review ATI Nutrition Practice Questions related questions and content

Which neuromuscular disease is characterized by abnormal chewing and swallowing patterns, tremors of the mandible, lip, and tongue, frequent drooling, and holding food in the mouth for extended periods?

  • A. Developmental disabilities
  • B. Parkinson's disease
  • C. Epilepsy
  • D. Diabetes mellitus
Correct Answer: B

Rationale: The correct answer is B, Parkinson's disease. Parkinson's disease is characterized by abnormal chewing and swallowing patterns, tremors of the mandible, lip, and tongue, frequent drooling, and difficulties in oral functions like holding food in the mouth. Developmental disabilities (Choice A) do not specifically cause these symptoms related to neuromuscular function. Epilepsy (Choice C) is a neurological disorder characterized by recurrent seizures and does not typically present with the described symptoms. Diabetes mellitus (Choice D) is a metabolic disorder that affects blood sugar regulation and does not directly cause the neuromuscular symptoms mentioned in the question.

You may also like to solve these questions

Cariogenic foods and beverages, which are fermentable carbohydrates that can be metabolized by oral bacteria, reduce salivary pH to what critical level?

  • A. 5
  • B. 5.5
  • C. 6
  • D. 6.5
Correct Answer: B

Rationale: Cariogenic foods and beverages lower the pH level in the mouth to below 5.5. This is a critical threshold, as it is the point at which enamel begins to demineralize, increasing the risk of dental caries. Therefore, options 'A', 'C', and 'D' are incorrect. Although a pH level of 5, as suggested by option 'A', would indeed lead to demineralization, it's not the threshold value. The pH levels suggested by options 'C' and 'D' (6 and 6.5, respectively) are higher than the critical value of 5.5, which means they would not initiate enamel demineralization and the subsequent risk of dental caries.

Which of the following is the least likely reason that osteoporosis is more prevalent in women?

  • A. women have smaller bodies
  • B. women have lower bone mass
  • C. women consume less calcium
  • D. bone loss begins later in women
Correct Answer: D

Rationale: The correct answer is D. Contrary to the statement, bone loss begins earlier in women, particularly after menopause, due to the decrease in estrogen levels. This drop in estrogen accelerates bone loss, contributing to the higher prevalence of osteoporosis in women. Choices A, B, and C are more likely reasons for the increased prevalence of osteoporosis in women. Women generally have smaller bodies, lower bone mass compared to men, and may consume less calcium, all of which are significant factors contributing to the higher incidence of osteoporosis in women.

According to the dietary reference intakes, what percentage of your daily calorie intake should ideally come from carbohydrates?

  • A. 10-35%
  • B. 20-35%
  • C. 40-50%
  • D. 45-65%
Correct Answer: D

Rationale: Carbohydrates should ideally make up 45-65% of your total daily caloric intake, according to the Dietary Reference Intakes (DRIs). This range provides the necessary energy for bodily functions and activities. Choices A, B, and C are incorrect because they fall outside the recommended range for carbohydrate intake based on the DRIs.

Proteolytic enzymes are most likely to break down which food type?

  • A. Carbohydrates
  • B. Proteins
  • C. Fats
  • D. Lipids
Correct Answer: B

Rationale: Failed to generate a rationale of 500+ characters after 5 retries.

Which dietary recommendation is most appropriate for a patient with gout?

  • A. Increase protein intake
  • B. Reduce carbohydrate intake
  • C. Avoid purine-rich foods
  • D. Increase calcium intake
Correct Answer: C

Rationale: The most appropriate dietary recommendation for a patient with gout is to avoid purine-rich foods. Purine-rich foods such as red meat and shellfish can lead to increased uric acid levels in the body, triggering gout flare-ups. Increasing protein intake (Choice A) is not recommended as some high-protein foods are also high in purines. Reducing carbohydrate intake (Choice B) and increasing calcium intake (Choice D) are not directly related to managing gout symptoms.

Copyright © 2025 Nokea. All rights reserved.