ATI RN
ATI Nutrition 2024 NGN Exam Questions
Question 1 of 5
A nurse is caring for a client who is lactose intolerant. Which of the following clinical manifestations should the nurse assess be?
Correct Answer: C
Rationale: In this scenario, the correct answer is "C) Cramping." When a client is lactose intolerant, it means their body cannot properly digest lactose, a sugar found in milk and dairy products. As a result, when they consume lactose-containing foods, they may experience symptoms like cramping, bloating, gas, and diarrhea. Option A) Fever is not typically a direct symptom of lactose intolerance but may occur if there is an underlying infection or inflammatory process. Option B) Blood in stools is not a common symptom of lactose intolerance. It is more indicative of conditions like gastrointestinal bleeding or inflammatory bowel disease. Option D) Steatorrhea, which refers to fatty, greasy stools, is not a typical symptom of lactose intolerance but is more commonly associated with conditions affecting fat digestion and absorption. Educationally, understanding the clinical manifestations of lactose intolerance is crucial for nurses to provide appropriate care and education to clients with this condition. Recognizing these symptoms can help in making dietary recommendations and managing discomfort for lactose-intolerant individuals.
Question 2 of 5
A nurse is assessing a client who reports muscle spasms in his calves and tingling in his hands. The client indicates consuming a low intake of milk products and green leafy vegetables. The nurse should identify that the client's findings indicate a deficiency in which of the following sources of nutrition?
Correct Answer: D
Rationale: In this scenario, the correct answer is D) Calcium. The client's symptoms of muscle spasms in the calves and tingling in the hands are indicative of hypocalcemia, which is a deficiency of calcium in the body. Calcium is essential for muscle contraction, nerve function, and overall bone health. Option A) Iron is responsible for oxygen transport in the blood and is not directly related to the symptoms described by the client. Option B) Omega-3 fatty acids are important for heart health and brain function but do not directly cause muscle spasms and tingling. Option C) Vitamin C is necessary for collagen production and immune function, but it does not cause the symptoms presented by the client. From an educational perspective, it is crucial for nurses to understand the role of different nutrients in the body and how deficiencies can manifest in various symptoms. By recognizing these signs, healthcare professionals can provide appropriate interventions to address nutrient deficiencies and improve the client's health outcomes.
Question 3 of 5
A nurse is teaching a nutrition class for clients who have type 2 diabetes mellitus. Which of the following statements should the nurse include about management of acute illness?
Correct Answer: A
Rationale: In teaching a nutrition class for clients with type 2 diabetes mellitus, the nurse should emphasize the importance of consuming carbohydrates every 3-4 hours during acute illness. This is because maintaining regular carbohydrate intake helps prevent hypoglycemia and provides the necessary energy for the body to combat the illness. Option A is correct because regular carbohydrate consumption helps stabilize blood glucose levels and prevents complications associated with diabetes during acute illness. It is crucial for individuals with diabetes to manage their blood sugar levels effectively, especially during times of illness. Options B, C, and D are incorrect for managing acute illness in clients with type 2 diabetes mellitus. Decreasing fluid intake to 1000 mL per day (Option B) can lead to dehydration, which is particularly dangerous during illness. Monitoring blood glucose only twice per day (Option C) may not provide adequate information to adjust insulin doses or dietary intake during acute illness. Checking urine for ketones every 24 hours (Option D) is not as immediate or accurate as monitoring blood glucose levels directly. For educational context, it is vital for nurses to provide evidence-based information to empower individuals with diabetes to manage their condition effectively, especially during times of acute illness. Understanding the rationale behind specific dietary recommendations can help clients make informed choices to support their health and well-being.
Question 4 of 5
A nurse is caring for a client who is taking antibiotics and develops diarrhea. Which of the following foods should the nurse recommend to include in the client's diet?
Correct Answer: D
Rationale: In the context of a client taking antibiotics and experiencing diarrhea, the nurse should recommend including yogurt in the client's diet. Yogurt contains probiotics, which are beneficial bacteria that can help restore the balance of gut flora disrupted by antibiotics. Probiotics can aid in reducing diarrhea and promoting gastrointestinal health. Whole wheat bread (option A) may be high in fiber, which could exacerbate diarrhea in some individuals. Fresh orange sections (option B) are acidic and may be too harsh on the digestive system for someone experiencing diarrhea. Ice cream (option C) is a dairy product but lacks the probiotic benefits of yogurt. Educationally, this question emphasizes the importance of considering the effects of antibiotics on gut health and how specific foods can help alleviate symptoms like diarrhea. It underscores the role of probiotics in maintaining a healthy intestinal balance, especially during antibiotic therapy. By understanding the rationale behind choosing yogurt, nurses can provide more effective dietary recommendations to support their clients' overall health and well-being.
Question 5 of 5
A nurse is teaching a group of clients who are at risk for heart disease about decreasing saturated fats in their diet. Which of the following fats should the nurse recommend the clients use when cooking?
Correct Answer: C
Rationale: In the context of teaching clients at risk for heart disease about reducing saturated fats in their diet, recommending canola oil for cooking is appropriate for several reasons. Canola oil is a heart-healthy choice because it is low in saturated fats and high in monounsaturated fats, which can help lower LDL cholesterol levels. It also contains omega-3 fatty acids, which have anti-inflammatory properties and are beneficial for heart health. Palm oil (option A) is high in saturated fats and can raise cholesterol levels, making it a less favorable choice for individuals at risk for heart disease. Peanut oil (option B) is also high in saturated fats and does not offer the same heart-healthy benefits as canola oil. Stick margarine (option D) is a source of trans fats, which are known to increase LDL cholesterol and the risk of heart disease. Educationally, it is crucial to teach clients about the importance of choosing healthier fats in their diet to reduce the risk of heart disease. By explaining the characteristics of different oils and fats, clients can make informed choices to promote their cardiovascular health. Recommending canola oil provides a practical and evidence-based dietary intervention for clients to improve their heart health.