ATI RN
ATI Nutrition Practice A Questions
Question 1 of 5
For a patient with GERD (gastroesophageal reflux disease), which dietary advice is most appropriate?
Correct Answer: B
Rationale: In the context of pharmacology and nutrition for a patient with GERD, the most appropriate dietary advice is to avoid fatty foods (Option B). This recommendation is based on the fact that fatty foods can relax the lower esophageal sphincter, allowing stomach acid to reflux into the esophagus and exacerbate GERD symptoms. Increasing spicy foods (Option A) can also trigger GERD symptoms by irritating the esophagus and increasing stomach acid production. Similarly, increasing citrus fruits (Option C) is not recommended for GERD patients as citrus fruits are acidic and can worsen acid reflux symptoms. Reducing water intake (Option D) is also not advisable for patients with GERD, as adequate hydration is important for overall health and can help in managing GERD symptoms by diluting stomach acid. Educationally, it is crucial for healthcare providers to understand the impact of different foods on GERD symptoms to provide appropriate dietary recommendations to patients. By choosing the correct option, healthcare professionals can help patients manage their condition effectively through diet modifications, in addition to pharmacological interventions.
Question 2 of 5
Weight loss therapies that rely on juicing typically provide increased fiber, vitamins, and minerals. As an added incentive, juices contain a lower concentration of sugar than the whole fruit. Are these statements true or false?
Correct Answer: B
Rationale: The correct answer is both statements are false. The process of juicing often extracts the liquid components of fruits and vegetables, leaving behind the fiber-rich pulp. Therefore, juicing does not typically provide increased fiber. Additionally, juices can contain a higher concentration of sugar than whole fruits because the fiber, which helps to slow down the absorption of sugar, has been removed. This can lead to a spike in blood sugar levels after consumption. The other options are incorrect because they contain at least one false statement.
Question 3 of 5
Which of the following is a factor that affects Basal Metabolic Rate (BMR)?
Correct Answer: D
Rationale: All the listed options (Age, Sleep, Fasting/Starvation, Activity Level) are factors that can affect a person's Basal Metabolic Rate (BMR). BMR is the number of calories your body needs to accomplish its most basic (basal) life-sustaining functions. Age can affect BMR as metabolism slows with age. Sleep can influence BMR as metabolism slows during sleep. Fasting or starvation can decrease BMR as the body conserves energy. Activity level can also influence BMR; the more active you are, the higher your BMR, as your body requires more energy for physical activities.
Question 4 of 5
What is the medical term for a persistent, abnormal distortion of taste?
Correct Answer: B
Rationale: The correct answer is Dysgeusia, which is a persistent and abnormal distortion of the sense of taste. This condition can be triggered by various factors such as medications or certain diseases. Anosmia, choice A, refers to the loss of the sense of smell, not taste. Xerostomia, choice C, is the medical term for dry mouth, which is not specifically related to a distortion of taste. Hypogeusia, choice D, refers to a reduced ability to taste things, which is not the same as a distortion of the sense of taste.
Question 5 of 5
Which of the following nutrients provide energy?(Select ONE that does not apply.)
Correct Answer: D
Rationale: Carbohydrates, fats, and proteins are the three macronutrients that provide energy (calories) to the body. Carbohydrates are the body's primary source of energy, fats act as a secondary source when carbohydrate energy is exhausted, and proteins are used for energy when carbohydrate and fat sources are low. Choice D, Water, is essential for the body's functions, but it does not provide energy.