ATI RN
ATI Nutrition 2024 NGN Exam Questions
Question 1 of 5
A client has a body mass index (BMI) of 30. Four weeks after nutritional counseling, which of the following evaluation findings indicates the plan of care was followed?
Correct Answer: D
Rationale: The correct answer is D. A weight loss of 2.7 kg in four weeks indicates effective adherence to a nutritional plan aimed at reducing body mass index (BMI), moving towards a healthier weight. Choices A, B, and C are incorrect because a decrease in weight is expected for a client with a BMI of 30 undergoing nutritional counseling for weight management, rather than an increase in weight or BMI.
Question 2 of 5
A nurse in a long-term care facility is developing strategies to promote increased food intake for an older adult client. Which of the following interventions should the nurse implement?
Correct Answer: D
Rationale: In this scenario, option D, "Offer finger foods at mealtime," is the most appropriate intervention to promote increased food intake for an older adult client in a long-term care facility. Finger foods are easy to eat and can help enhance the client's appetite by providing a variety of textures and flavors. This approach is especially beneficial for individuals who may have difficulty with utensils or decreased oral motor skills. Option A, "Offer sugar substitutes to increase the client's appetite," is incorrect because sugar substitutes do not directly impact appetite or food intake. In fact, some sugar substitutes may have a negative impact on overall health, especially for older adults with specific dietary needs. Option B, "Provide opportunities to eat three large meals per day," is not ideal for older adults who may have reduced appetites or difficulty consuming large meals. Smaller, more frequent meals or snacks throughout the day are often more manageable and can help maintain adequate nutrient intake. Option C, "Provide entertainment while the client is eating," is not the most effective intervention for promoting increased food intake. While a pleasant dining environment can enhance the dining experience, it may not directly address the client's specific needs related to food intake. In an educational context, it is crucial for nurses working with older adult clients to understand the importance of individualized care when developing strategies to promote nutrition. Considering factors such as physical limitations, cognitive abilities, and personal preferences can help tailor interventions to best support each client's nutritional needs and overall well-being.
Question 3 of 5
A nurse is caring for four clients. The nurse should plan to administer total parenteral nutrition for which of the following clients?
Correct Answer: D
Rationale: In this scenario, the correct answer is D) A client who has colon cancer and will undergo a hemicolectomy. Total parenteral nutrition (TPN) is indicated for clients who are unable to meet their nutritional needs orally or enterally. After a hemicolectomy, the client may have difficulty tolerating oral intake initially due to bowel rest or complications, making TPN necessary to provide essential nutrients. Option A is incorrect because a client post laminectomy with IV PCA typically does not require TPN unless there are significant complications affecting their ability to take nutrition orally or enterally. Option B is incorrect as dysphagia alone does not warrant TPN; alternative feeding methods like modified diets or enteral feedings are usually attempted first. Option C is also incorrect as COPD and home oxygen therapy do not directly indicate the need for TPN unless there are other complications preventing adequate oral intake. Educationally, this question highlights the importance of understanding when TPN is appropriate and the necessity to assess each client's individual nutritional needs based on their condition and treatment plan. It reinforces the nurse's role in providing optimal nutrition support to promote recovery and well-being in patients undergoing surgical procedures.
Question 4 of 5
A nurse is performing a nutritional evaluation for a client who reports paresthesia of the hands and feet. The nurse should identify this manifestation as an indication of which of the following dietary deficiencies?
Correct Answer: D
Rationale: In this scenario, the correct answer is D) Vitamin B12. Paresthesia of the hands and feet is a common symptom of Vitamin B12 deficiency, known as peripheral neuropathy. Vitamin B12 is essential for nerve function and the production of myelin, which insulates and protects nerves. A lack of Vitamin B12 can lead to nerve damage, resulting in symptoms like paresthesia. Option A) Iron deficiency typically presents with symptoms like fatigue, weakness, and pallor, but not specifically paresthesia. Option B) Riboflavin deficiency can cause symptoms like sore throat, redness and swelling of the lining of the mouth and throat, and skin disorders, but not typically paresthesia. Option C) Vitamin C deficiency is associated with scurvy, which manifests as bleeding gums, fatigue, and skin issues, but not paresthesia. Educationally, it is crucial for nurses to understand the specific manifestations of various nutrient deficiencies to accurately assess and intervene in patient care. Recognizing these signs can lead to early detection and appropriate nutritional interventions, ultimately improving patient outcomes. Nurses play a vital role in assessing, educating, and advocating for patients' nutritional needs to promote optimal health and well-being.
Question 5 of 5
A nurse is caring for a client who reports she is having difficulty losing weight. Which of the following responses by the nurse is appropriate?
Correct Answer: C
Rationale: In this scenario, option C, "It is helpful to self-monitor your eating," is the most appropriate response by the nurse. Self-monitoring is a crucial aspect of weight management as it helps individuals become more aware of their eating habits, portions, and overall dietary intake. By tracking food consumption, clients can identify patterns, make informed choices, and adjust behaviors to support weight loss goals effectively. Option A, "Eat small portions of the high-calorie foods first," is incorrect because focusing on high-calorie foods, even in small portions, may not align with weight loss objectives. It is essential to encourage a balanced and nutritious diet rather than prioritizing high-calorie items. Option B, "Set a goal and you will be able to attain it," is overly simplistic and lacks practical guidance. While goal-setting is important, it alone may not address the complexities of weight management without specific strategies like self-monitoring. Option D, "Taste food while cooking to help curb your appetite," is also not the best response as tasting food while cooking may lead to increased calorie consumption and does not address the client's difficulty in losing weight effectively. Educationally, this question highlights the significance of promoting self-monitoring as a foundational tool in weight management. By teaching clients to track their food intake, they can make more informed decisions, identify areas for improvement, and progress towards their weight loss goals in a sustainable manner.