ATI RN
ATI Nutrition Proctored Exam
1. Studies suggest that leukoplakia is resolved by excess vitamin A (a fat-soluble vitamin), retinoids, and beta-carotene. Leukoplakia is a white plaque that forms on oral mucous membranes.
- A. Both statements are true.
- B. Both statements are false.
- C. The first statement is true; the second is false.
- D. The first statement is false; the second is true.
Correct answer: B
Rationale: Both statements are false. Studies suggest that leukoplakia, a white plaque that forms on oral mucous membranes, can be resolved by vitamin A, retinoids, and beta-carotene. Despite the potential to resolve leukoplakia, relapse is common. Also pertinent, evidence does not indicate that any of these nutrients prevent malignant transformation. The extract provided clarifies that leukoplakia is a white plaque, not an erythematous lesion, and that vitamin A, retinoids, and beta-carotene can help resolve it.
2. Mr. Bruno asks what the “normal†allowable salt intake is. Your best response to Mr. Bruno is:
- A. 1 tsp of salt/day with iodine and sprinkle of MSG
- B. 5 gms per day or 1 tsp of table salt/day
- C. 1 tbsp of salt/day with some patis and toyo
- D. 1 tsp of salt/day but no patis and toyo
Correct answer: A
Rationale: Patient safety and efficacy of care depend on actions rooted in established nursing protocols that consider both the immediate and long-term needs of the patient.
3. Each of the following is a characteristic of fat, except one. Which is the exception?
- A. 95% of ingested fats are absorbed
- B. Hard fats take longer to digest than soft fats
- C. Fats contribute to palatability and flavor of foods
- D. Cooked fats improve the texture of foods
Correct answer: B
Rationale: The correct answer is B. Hard fats take longer to digest than soft fats because hard fats are solid at body temperature, making them more challenging to break down. Choice A is true as the majority of ingested fats are absorbed. Choice C is correct as fats indeed contribute to the palatability and flavor of foods. Choice D is accurate as cooked fats can enhance the texture of foods.
4. A nurse is discussing sources of vitamin K with a client. Which food should the nurse recommend?
- A. Fish
- B. Leafy greens
- C. Citrus fruits
- D. Nuts
Correct answer: B
Rationale: Leafy greens are rich in vitamin K, which is important for blood clotting.
5. A caregiver is teaching a parent about recommended protein intake for a toddler. Which of the following food selections is equivalent to 1 oz of protein?
- A. 2 tbsp peanut butter
- B. ½ cup peas
- C. 1 slice of bread
- D. 1 scrambled egg
Correct answer: D
Rationale: One scrambled egg is equivalent to 1 oz of protein, making it a suitable choice for a toddler's diet. A ½ cup of peas (choice B) does not provide 1 oz of protein but is still a good source of protein. 2 tbsp of peanut butter (choice A) contains more than 1 oz of protein. 1 slice of bread (choice C) typically provides less protein than 1 oz.
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