ATI Skills Module 3.0 Virtual Scenario: Nutrition Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ATI Skills Module 3.0 Virtual Scenario: Nutrition Questions and Answers | Latest Version | 2025/2026 | Correct & Verified A nurse is assessing a client’s nutritional status. What is the most appropriate first step in the assessment process? Review the client’s medical history and dietary habits. A client with a history of high blood pressure is asking for advice about reducing sodium intake. What should the nurse recommend? Encourage the client to choose fresh or frozen vegetables instead of canned. When providing education to a client on how to follow a heart-healthy diet, what is an important point to emphasize? Reduce the intake of saturated fats and increase fiber intake. A nurse is preparing to assist a client with feeding. What is the best positioning for the client during a meal? Position the client in an upright sitting position to prevent aspiration. 2 A client is receiving enteral feeding through a nasogastric tube. What should the nurse do to verify tube placement before initiating feeding? Aspirate for gastric contents and check the pH. A nurse is instructing a client on how to prepare meals for a diabetic diet. What is the most important guideline to include? Encourage the client to focus on portion control and carbohydrate counting. A client reports feeling fatigued and weak despite eating regular meals. What might the nurse suspect as a potential cause? The client may be experiencing malnutrition or an imbalance in nutrient intake. The nurse is caring for a client who is receiving total parenteral nutrition (TPN). What is the most important intervention to monitor for this client? Check the client’s blood glucose levels regularly. A nurse is educating a client with celiac disease. What food should the nurse suggest avoiding? Wheat, rye, and barley products. 3 A nurse is assessing a client for dehydration. What is an early sign of dehydration the nurse should look for? Dry mucous membranes and slight decrease in urine output. A nurse is caring for a client who has just undergone bariatric surgery. What should the nurse include in the postoperative nutritional teaching? Instruct the client to consume small, frequent meals and avoid drinking liquids with meals. A client is diagnosed with iron deficiency anemia. What food item should the nurse encourage the client to include in their diet? Red meat, spinach, and iron-fortified cereals. A nurse is teaching a client about the importance of fiber in the diet. What is the primary benefit of a high-fiber diet? It helps promote regular bowel movements and prevents constipation. A nurse is helping a client with swallowing difficulties. What is the best intervention to ensure the client receives adequate nutrition? 4 Offer foods with a thickened consistency and ensure the client is in an upright position during meals. A nurse is providing education to a client on calcium-rich foods. Which foods should the nurse recommend for improved calcium intake? Dairy products such as milk, yogurt, and