the first step in the scientific method is to

ATI RN

ATI Nutrition Practice A

1. What is the first step in the scientific method?

A. Conduct an experiment
B. Make an observation and ask a question
C. Formulate a hypothesis
D. Reach a consensus

Correct answer: B

Rationale: The first step in the scientific method is to make an observation and ask a question. This is because the scientific method is a systematic process of investigation that begins with observing a phenomenon or asking a question about it. This is followed by formulating a hypothesis (Choice C), designing and conducting an experiment to test the hypothesis (Choice A), and analyzing the results to reach a consensus or conclusion (Choice D). Therefore, choices A, C, and D are incorrect as they represent steps that occur after the initial observation and question.

2. A patient following a vegetarian diet might be at risk for deficiency in which nutrient?

A. Vitamin C
B. Vitamin B12
C. Vitamin A
D. Vitamin D

Correct answer: B

Rationale: Vitamin B12 is primarily found in animal products, so vegetarians may need supplementation.

3. A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select one that does not apply).

A. Keep cold food temperatures below 4.4�C (40�F).
B. Reheat leftovers before eating.
C. Wash raw vegetables thoroughly in clean water.
D. Keep cooked foods at 48.9�C (120�F).

Correct answer: D

Rationale: The correct answer is to keep cooked foods at 48.9�C (120�F). This temperature is too low to keep cooked foods safe from bacterial growth. The ideal temperature to keep cooked foods safe is above 60�C (140�F). Choices A, B, and C are all important strategies to prevent foodborne illnesses. Keeping cold food temperatures below 4.4�C (40�F) helps prevent bacterial growth, reheating leftovers before eating kills any bacteria that may have grown during storage, and washing raw vegetables thoroughly in clean water helps remove dirt and bacteria.

4. A client with gastroesophageal reflux disease is being taught by a nurse about managing the illness. Which of the following recommendations should the nurse include in the teaching?

A. Limit fluid intake not related to meals.
B. Chew on mint leaves to relieve indigestion.
C. Avoid eating within 3 hours of bedtime.
D. Season foods with black pepper.

Correct answer: C

Rationale: The correct recommendation for managing gastroesophageal reflux disease is to avoid eating within 3 hours of bedtime. This helps prevent acid reflux by allowing food to digest before lying down. Choices A, B, and D are incorrect. Limiting fluid intake not related to meals is not a standard recommendation for managing GERD. Chewing on mint leaves may worsen symptoms as mint can relax the lower esophageal sphincter, allowing stomach acid to flow back up. Seasoning foods with black pepper does not specifically help manage GERD.

5. Before and after the operation, the operating suite is managed by the:

A. Surgeon C. Nurse Manager
B. Nurse Supervisor D. Chief Nurse
C.
D.

Correct answer: D

Rationale: Understanding the underlying pathology and therapeutic techniques ensures that nursing care is not only reactive but also preventative, reducing the risk of complications.