ESTUDYR
ATI VIRTUAL SCENARIO NUTRITION MULTICHOICE
ANSWERED EXAM QUESTIONS WITH DETAILED
RATIONALES
At the beginning of a client appointment, which of the following should you complete? (Select all that
apply.)
A. Check the client’s insurance card only
B. B. Verify client identity using name and birthdate ✔
C. C. Introduce yourself to the client (name/role) ✔
D. D. Provide privacy (close curtains/door) ✔
E. E. Perform hand hygiene ✔
Rationale: Patient safety & professionalism: identity verification, introductions, privacy, and hand
hygiene are standard initial steps.
During the general survey, which of the following findings could indicate poor nutritional status?
(Select all that apply.)
A. Pink, well-hydrated lips
B. B. Dark circles under the eyes ✔
C. C. Muscle atrophy (loss of muscle mass) ✔
D. D. Facial edema (periorbital or generalized) ✔
E. E. Dry, cracked lips and pale, flaky skin ✔
Rationale: Malnutrition may present with wasting, edema (protein deficiency), mucocutaneous changes,
and periorbital findings.
Which question is appropriate when obtaining a dietary history?
A. “Do you workout?” only
B. “How much TV do you watch?” only
C. C. Can you describe your appetite? ✔
D. “Do you like spicy food?” only
Rationale: Appetite is a core dietary-history question; follow-up includes preferences, 24-hour recall,
shopping/meal prep abilities.
Which of the following are good dietary-history prompts? (Select all that apply.)
A. A. Can you tell me your food preferences? ✔
B. B. What have you eaten in the last 24 hours? ✔
C. C. Do you do your own grocery shopping? ✔
D. “What movies do you like?”
Rationale: Preferences, 24-hour recall, and food access/capacity provide practical information for
nutrition planning.
, ESTUDYR
Based on the data collected, which factors may contribute to Marco’s weight loss? (Select all that
apply.)
A. A. Altered sense of smell (reduces appetite) ✔
B. B. Mouth pain (dentition or stomatitis limiting intake) ✔
C. C. High calorie intake only
D. D. Weak hand grip (limits self-feeding) ✔
E. E. Fatigue when eating (early satiety/poor endurance) ✔
Rationale: Sensory loss, oral pain, reduced functional ability, and fatigue commonly decrease intake and
lead to weight loss.
When inspecting the client for nutrition/feeding issues, which items should be examined? (Select all
that apply.)
A. A. Hair (texture/loss) ✔
B. B. Teeth and oral cavity/mouth ✔
C. C. Gag reflex and swallow observation ✔
D. D. Fingernails (spooning, brittle nails) ✔
E. Shoe size only
Rationale: Hair, oral condition, neuromuscular swallowing reflexes, and nails reveal nutritional
deficiencies and functional ability.
Which interventions should the nurse expect the provider to prescribe for a patient with weight loss
and swallowing difficulties? (Select all that apply.)
A. Antibiotics only
B. B. Daily weights (monitor trend) ✔
C. C. Dietitian consult (nutrition assessment/intervention) ✔
D. D. Occupational therapy consult (adaptive feeding/strengthening) ✔
Rationale: Weight monitoring, dietitian input, and OT for adaptive strategies are standard for
malnutrition and dysphagia risk.
Based on a prescribed texture-modified diet for dysphagia, which food is most appropriate to test a
patient’s swallowing ability?
A. Whole apple slices
B. Regular coffee
C. C. Pudding (pureed/soft consistency) ✔
D. Toasted bagel
Rationale: Pudding has a cohesive, nectar/puree texture and is commonly used to screen swallow safety
safely.
Which advice should you give a patient during a bedside swallowing test? (Select all that apply.)
A. “Rush your bites for speed.”
B. B. Push your tongue to the roof of your mouth when swallowing ✔
C. C. Move the food around in your mouth before swallowing ✔
ATI VIRTUAL SCENARIO NUTRITION MULTICHOICE
ANSWERED EXAM QUESTIONS WITH DETAILED
RATIONALES
At the beginning of a client appointment, which of the following should you complete? (Select all that
apply.)
A. Check the client’s insurance card only
B. B. Verify client identity using name and birthdate ✔
C. C. Introduce yourself to the client (name/role) ✔
D. D. Provide privacy (close curtains/door) ✔
E. E. Perform hand hygiene ✔
Rationale: Patient safety & professionalism: identity verification, introductions, privacy, and hand
hygiene are standard initial steps.
During the general survey, which of the following findings could indicate poor nutritional status?
(Select all that apply.)
A. Pink, well-hydrated lips
B. B. Dark circles under the eyes ✔
C. C. Muscle atrophy (loss of muscle mass) ✔
D. D. Facial edema (periorbital or generalized) ✔
E. E. Dry, cracked lips and pale, flaky skin ✔
Rationale: Malnutrition may present with wasting, edema (protein deficiency), mucocutaneous changes,
and periorbital findings.
Which question is appropriate when obtaining a dietary history?
A. “Do you workout?” only
B. “How much TV do you watch?” only
C. C. Can you describe your appetite? ✔
D. “Do you like spicy food?” only
Rationale: Appetite is a core dietary-history question; follow-up includes preferences, 24-hour recall,
shopping/meal prep abilities.
Which of the following are good dietary-history prompts? (Select all that apply.)
A. A. Can you tell me your food preferences? ✔
B. B. What have you eaten in the last 24 hours? ✔
C. C. Do you do your own grocery shopping? ✔
D. “What movies do you like?”
Rationale: Preferences, 24-hour recall, and food access/capacity provide practical information for
nutrition planning.
, ESTUDYR
Based on the data collected, which factors may contribute to Marco’s weight loss? (Select all that
apply.)
A. A. Altered sense of smell (reduces appetite) ✔
B. B. Mouth pain (dentition or stomatitis limiting intake) ✔
C. C. High calorie intake only
D. D. Weak hand grip (limits self-feeding) ✔
E. E. Fatigue when eating (early satiety/poor endurance) ✔
Rationale: Sensory loss, oral pain, reduced functional ability, and fatigue commonly decrease intake and
lead to weight loss.
When inspecting the client for nutrition/feeding issues, which items should be examined? (Select all
that apply.)
A. A. Hair (texture/loss) ✔
B. B. Teeth and oral cavity/mouth ✔
C. C. Gag reflex and swallow observation ✔
D. D. Fingernails (spooning, brittle nails) ✔
E. Shoe size only
Rationale: Hair, oral condition, neuromuscular swallowing reflexes, and nails reveal nutritional
deficiencies and functional ability.
Which interventions should the nurse expect the provider to prescribe for a patient with weight loss
and swallowing difficulties? (Select all that apply.)
A. Antibiotics only
B. B. Daily weights (monitor trend) ✔
C. C. Dietitian consult (nutrition assessment/intervention) ✔
D. D. Occupational therapy consult (adaptive feeding/strengthening) ✔
Rationale: Weight monitoring, dietitian input, and OT for adaptive strategies are standard for
malnutrition and dysphagia risk.
Based on a prescribed texture-modified diet for dysphagia, which food is most appropriate to test a
patient’s swallowing ability?
A. Whole apple slices
B. Regular coffee
C. C. Pudding (pureed/soft consistency) ✔
D. Toasted bagel
Rationale: Pudding has a cohesive, nectar/puree texture and is commonly used to screen swallow safety
safely.
Which advice should you give a patient during a bedside swallowing test? (Select all that apply.)
A. “Rush your bites for speed.”
B. B. Push your tongue to the roof of your mouth when swallowing ✔
C. C. Move the food around in your mouth before swallowing ✔
