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ATI Nutrition Proctored Exam Retake (2023/2025) with NGN Questions and Verified Answers, Guaranteed

HEAL100 Health Care — exam and revision material · Other

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Health Care exam material, 22 pages. Originally published on StudyMerit.

Pages
22
Academic year
2025/2026
Language
English

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ATI Nutrition Proctor Study Guide Review 1 / 22 1. 4 cal/g: How many calories do carbs provide? 2. 9 cal/g: How many calories do fats provide? 3. 4 cal/g: How many calories do proteins provide? 4. 70-115: Glucose 5. 3.5-5.0: Albumin 6. 15-36: Prealbumin 7. 6-8: Protein 8. 135-145: Sodium 9. 3.5-5.0: Potassium 10. 9.0-10.5: Calcium 11. 1.3-2.1: Magnesium 12. 150,000-400,000: Platelets 13. 12-18: Hemoglobin 14. 37%-52%: Hematocrit 15. <200: Cholesterol 16. Male >40; Female >50: HDL 17. <100: LDL 18. <150: Triglycerides 19. 4.0-6.0%: Glycosylated Hemoglobin A1c 20. 0.6-1.3: Creatinine 21. 6-20: BUN 22. 5,000-10,000: WBC 23. Green leafy vegetables; liver, beef, and fish; legumes; grapefruit and or- anges: Food sources for folic acid 24. Meats, poultry, fish, beans, peanuts, grains, legumes, milk, whole grain, and enriched breads and cereals.: Food sources for niacin 25. results in pellagra S/S: sun-sensitive skin lesions and GI and neurological findings.: Deficiency of Niacin (B3) 26. pork and nuts, whole-grain cereals, legumes: Food sources for B12 (thi- amine) 27. results in beriberi (ataxia, confusion, anorexia, tachycaria), headache, wt loss, fatigue: Thiamin (B1) deficiency 28. milk, lean meats, fish, grains: Food sources for B2 (riboflavin) 29. results in cheilosis (S/S: scales and cracks on lips and in corners of mouth), swollen/smooth red tongue (glossitis), and dermatitis of ears, nose, and mouth): Deficiency of Riboflavin (B2) 30. yeast, corn, meat, poultry, fish: Food sources for B6 (pyridoxine) 31. Meat, liver: Food sources for B12 (cobalamin)

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ATI Nutrition Proctor Study Guide Review 2 / 22 32. Citrus fruits (oranges, lemons), tomatoes, broccoli, cabbage, peppers, green leafy vegetables, strawberries: Food sources for vitamin C (ascorbic acid) 33. scurvy; a hemorrhagic disease w/ diffuse tissue bleeding, painful limbs/joints, weak bones, swollen gums/loose teeth: Vitamin C deficiency 34. Liver, egg yolk, whole milk, green or orange vegetables, fruits: Food sources for Vitamin A 35. Fortified milk, fish oil, cereal: Food sources for Vitamin D 36. vegetable oils; green leafy vegetables; cereals; apricots, apples, and peaches: Food sources for Vitamin E 37. green leafy vegetables; cauliflower and cabbage.: Food sources for Vitamin K 38. cheese, collard greens, milk and soy milk, rhubarb, sardines, tofu, yogurt- : Food sources of calcium 39. salt: Food sources of chloride 40. Bread, cereal, dark green vegetables, dried fruits, egg yolk, legumes, liver, meats: Food sources of iron 41. Avocado, canned white tuna, cauliflower, cooked rolled oats, green leafy vegetables, milk, peanut butter, peas, pork, beef, chicken, potatoes, raisins, yogurt. affects enzyme and neurochemical activities and the excitability of cardiac and skeletal muscles.: Food sources of magnesium 42. Fish, nuts, organ meats, pork, beef, chicken, whole grain breads and cere- als. Milk products, beef liver, chocolate, nuts, legumes, peanut butter, dried peas and beans, bran, cola, beer, some whole grains. plays a role in bone and teeth formation and energy metabolism: Food sources of phosphorus 43. Avocado, bananas, cantaloupe, carrots, fish, mushrooms, oranges, pork, beef, veal, potatoes, raisins, spinach, strawberries, tomatoes: Food sources of potassium 44. Bacon, butter, canned food, cheese, cured pork, hot dogs, ketchup, lunch meat, milk, mustard, processed food, snack food, soy sauce, table salt, white and whole wheat bread: Food sources of sodium 45. eggs, leafy vegetables, meats, protein rich foods. plays a role in tissue growth and wound healing, and supports immune function: Food sources of zinc 46. 10%-35% of total calories: Recommended intake of protein for adults 47. 20-35% of total calories, 10% or less of total calories should come from saturated fat souces: Recommended intake of fats for adults

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ATI Nutrition Proctor Study Guide Review 3 / 22 48. Used as a transition diet after clear liquids following surgery or for pts who have difficulty chewing, swallowing, or tolerating solid foods. Diet includes clear and opaque liquid foods, and those that are liquid at body temperature.

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