ATI RN Nutrition 2026

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Sample questions from ATI RN Nutrition 2026

This material has 90 questions with answers and rationales. Here are the first 5.

1. 1.A nurse is teaching a client with iron-deficiency anemia about dietary sources of iron. Which food should the nurse recommend as a source of heme iron?

   • A.Lentils
   • B.Spinach
   • C.Lean beef
   • D.Fortified oatmeal

   Rationale: Lean beef provides heme iron, which is generally absorbed more efficiently than nonheme iron. Lentils, spinach, and fortified oatmeal provide nonheme iron, whose absorption can be enhanced by eating it with a source of vitamin C. The exam takeaway is to distinguish animal-derived heme iron from plant-based and fortified nonheme sources.

2. 2.A nurse is planning meals for a client with chronic kidney disease who has hyperkalemia. Which food should the nurse identify as a high-potassium choice to limit?

   • A.White rice
   • B.Banana
   • C.Cucumber
   • D.Applesauce

   Rationale: Bananas are high in potassium and may need to be limited for a client with hyperkalemia. White rice, cucumber, and applesauce are generally lower-potassium choices, although portion size and the client's prescribed plan still matter. The exam takeaway is to individualize renal dietary restrictions according to laboratory results and the prescribed diet.

3. 3.A nurse is teaching a client who takes warfarin about vitamin K intake. Which statement by the client indicates understanding?

   • A.I will avoid all foods that contain vitamin K.
   • B.I will eat about the same amount of vitamin K-rich foods each week.
   • C.I will increase my intake of spinach whenever I have bruising.
   • D.I should take a vitamin K supplement with each dose of warfarin.

   Rationale: Consistent vitamin K intake helps prevent avoidable fluctuations in warfarin effect. Avoiding all vitamin K foods is unnecessary, increasing spinach intake can reduce anticoagulation, and taking a supplement without a prescription can also interfere with treatment. The exam takeaway is consistency rather than elimination of vitamin K-containing foods.

4. 4.A nurse is assessing a client with dysphagia who is prescribed thickened liquids. Which action is appropriate?

   • A.Offer thin water between meals to prevent dehydration.
   • B.Position the client upright during oral intake.
   • C.Encourage the client to use a straw for all liquids.
   • D.Place food on the back of the tongue to stimulate swallowing.

   Answer and rationale are in the full material.

5. 5.A nurse is caring for a client receiving continuous enteral nutrition through a nasogastric tube. Which action helps reduce aspiration risk?

   • A.Keep the head of the bed elevated at least 30 degrees.
   • B.Place the client flat during the feeding.
   • C.Add medication directly to the feeding formula.
   • D.Flush the tube only when the feeding is complete.

   Answer and rationale are in the full material.