ATI RN
ATI Nutrition Proctored Exam
1. Inadequate intake of vitamin A occurs in lower socioeconomic groups due to a lack of resources to purchase and consume vegetables and fruits.
- A. Both the statement and the reason are correct and related.
- B. Both the statement and the reason are correct but are not related.
- C. The statement is correct, but the reason is not correct.
- D. The statement is not correct, but the reason is correct.
Correct answer: A
Rationale: Both the statement and the reason are correct and related. Inadequate intake of vitamin A in lower socioeconomic groups is due to a lack of resources to purchase and consume vegetables and fruits. This is supported by the fact that the average intake in the United States meets the Recommended Dietary Allowance (RDA) for vitamin A intake, except in lower socioeconomic groups. These individuals often lack the financial means to buy, prepare, and eat a variety of fruits and vegetables, leading to deficiencies. It's important to note that because vitamin A can be stored in the liver, most adults have sufficient quantities to maintain health. Choices B, C, and D are incorrect because the statement and reason are both accurate and logically connected, as the lack of resources directly impacts the ability to obtain necessary sources of vitamin A.
2. A nurse is teaching a client about preparing low-fat meals. The nurse should include that which of the following oils contains saturated fat?
- A. Corn
- B. Olive
- C. Canola
- D. Coconut
Correct answer: D
Rationale: Coconut oil contains a high amount of saturated fat, which can increase LDL cholesterol levels and the risk of heart disease. Olive, corn, and canola oils are primarily unsaturated fats, which are considered heart-healthy fats. Olive oil, in particular, is rich in monounsaturated fats, while corn and canola oils are good sources of polyunsaturated fats. Therefore, the correct answer is Coconut because it contains saturated fat, unlike the other options.
3. Which of the following are examples of mechanical digestion? Select all that apply.
- A. Heat
- B. Segmentation
- C. Option B and D
- D. Peristalsis
Correct answer: C
Rationale: Mechanical digestion involves physical movements that break down food in the digestive tract. Segmentation (choice B) and peristalsis (choice D), which are both movements of the muscles in the digestive tract, are examples of this type of digestion. Heat (choice A), on the other hand, is related to chemical digestion, not mechanical digestion. Therefore, choice C (Option B and D) is the correct answer as it includes both examples of mechanical digestion provided in the choices. Choices A and D are incorrect because heat (choice A) is not a mechanical digestion process, and peristalsis (choice D) is a movement that helps propel food along the digestive tract but is not directly involved in breaking down food physically.
4. The nurse understands that malnutrition is a prevalent issue among hospitalized individuals. What is it commonly associated with?
- A. Decreased health care expenses
- B. Elevated blood pressure
- C. Decreased mortality rates
- D. A compromised immune system
Correct answer: D
Rationale: Malnutrition is often associated with a weakened immune system. This is because when the body is not sufficiently nourished, it lacks the necessary nutrients to maintain a well-functioning immune system, making patients more vulnerable to infections and other health complications. This can potentially increase mortality rates and prolong hospital stays, contrary to choice C. Choices A and B are incorrect as malnutrition does not lead to decreased health care costs or high blood pressure. In fact, it may increase health care costs due to the potential for increased complications and extended hospital stays.
5. Which animal-derived food contains the most significant level of carbohydrates?
- A. Egg
- B. Beef
- C. Milk
- D. Poultry
Correct answer: C
Rationale: Milk contains the most significant level of carbohydrates among animal-derived foods. Milk and milk products supply significant quantities of carbohydrate in the form of lactose. Eggs, beef, and poultry are not significant sources of carbohydrates compared to milk. In cheese making, lactose is removed as a by-product, reducing the carbohydrate content further.
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