ATI LPN
ATI LPN Test Bank
Nutrition and Fluid Balance Chapter 14 Questions
Question 1 of 5
Guidelines for serving meal trays include:
Correct Answer: D
Rationale: Saying positive things about the food can enhance the dining experience and encourage better intake.
Question 2 of 5
What percentage of milk fat is present in standardized milk?
Correct Answer: A
Rationale: Standardized milk typically contains 3.50% milk fat.
Question 3 of 5
Most common polysaccharide added to food is?
Correct Answer: D
Rationale: Starch is commonly added to food as a thickener or stabilizer.
Question 4 of 5
To overcome the deficiency of nutrients from a synthetic source is called?
Correct Answer: B
Rationale: Supplementation involves providing nutrients from synthetic sources.
Question 5 of 5
Vitamin necessary for blood coagulation is?
Correct Answer: D
Rationale: Vitamin K is essential for blood clotting.