ATI: Skills Module 3.0: Nutrition (Posttest) Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ATI: Skills Module 3.0: Nutrition (Posttest) Questions and Answers | Latest Version | 2025/2026 | Correct & Verified A nurse is caring for a client on a full liquid diet. Which item is appropriate to include on the client’s meal tray? A. Toast with jam B. Scrambled eggs C. Cream of wheat D. Baked chicken breast Which of the following lab values should a nurse monitor to assess a client’s nutritional status? A. Prealbumin B. Hemoglobin A1C C. Sodium D. Potassium A client with dysphagia is at risk for aspiration. What is the best nursing intervention to reduce this risk? 1 A. Place the client in an upright position during meals B. Encourage large bites of food C. Offer thin liquids between bites D. Allow the client to lie down after eating A nurse is reinforcing teaching with a client who has iron-deficiency anemia. Which food should the nurse recommend? A. White bread B. Cooked spinach C. Applesauce D. Cottage cheese Which action should the nurse take before initiating enteral tube feedings? A. Verify tube placement B. Flush with cold water C. Administer feeding while lying flat D. Suction the tube 2 A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the following assessments is most important? A. Urine output B. Blood glucose levels C. Bowel sounds D. Mucous membranes A client is prescribed a low-residue diet. Which food should be excluded from the client’s tray? A. White rice B. Raw broccoli C. Canned peaches D. White toast Which instruction should the nurse provide a client who is trying to gain healthy weight? A. Include nutrient-dense snacks such as nuts and yogurt B. Drink water before every meal C. Avoid all carbohydrates D. Focus only on high-fat foods 3 A nurse is caring for a client with a pressure injury. Which nutrient is most important to promote wound healing? A. Protein B. Vitamin D C. Iron D. Calcium Which of the following is an expected finding in a client with poor nutritional intake? A. Moist, pink mucous membranes B. Brittle nails C. Smooth, elastic skin D. Firm muscle tone Which of the followi