ESTUDYR
ATI SKILLS MODULE 3.0 VIRTUAL SCENARIO: NUTRITION MULTICHOICE
ANSWERED EXAM QUESTIONS WITH DETAILED RATIONALES
1. At the beginning of a client appointment, which actions should you complete? (Select all
that apply.)
A. Ask about vacation plans
B. B. Provide privacy (close curtain/door) ✔
C. C. Perform hand hygiene ✔
D. D. Introduce yourself (name & role) ✔
E. E. Verify client identity using name and date of birth ✔
Rationale: Safety and professionalism require privacy, hand hygiene, clear introduction,
and identity verification before care.
2. Which findings on general survey could indicate poor nutritional status? (Select all that
apply.)
A. Bright, shiny hair
B. B. Dark circles under the eyes (periorbital pallor) ✔
C. C. Facial edema (protein deficiency/low oncotic pressure) ✔
D. D. Muscle atrophy (wasting) ✔
E. E. Dry, cracked lips and pale, flaky skin ✔
Rationale: Wasting, mucocutaneous changes, edema, and periorbital signs are common
malnutrition markers.
3. Which observations are useful cues of poor nutrition when observing Marco? (Select all
that apply.)
A. Robust muscle tone
B. B. Thin, wasting appearance ✔
C. C. Sunken eyes with dark circles ✔
D. D. Pale coloring ✔
E. E. Dry, sore lips and brittle/thin hair ✔
Rationale: Visual cues (wasting, pallor, mucosal changes, hair changes) suggest
micronutrient/protein deficiency.
4. Which question is appropriate to obtain a dietary history?
A. “What TV shows do you watch?”
B. B. What have you eaten in the last 24 hours? ✔
C. “How many pets do you have?”
D. “What is your bank balance?”
Rationale: A 24-hour recall provides concrete intake information for assessment.
, ESTUDYR
5. Which other dietary-history question should you ask Marco? (Select all that apply.)
A. A. Can you tell me your food preferences? ✔
B. B. Can you describe your appetite? ✔
C. C. Do you do your own grocery shopping and meal prep? ✔
D. “How old is your house?”
Rationale: Preferences, appetite, and food access affect intake and intervention
planning.
6. Which factors (from the history) may be contributing to Marco’s weight loss? (Select all
that apply.)
A. High-calorie diet only
B. B. Altered sense of smell (reduced appetite) ✔
C. C. Weak hand grip (limits self-feeding) ✔
D. D. Mouth pain (dentition/sores reducing intake) ✔
E. E. Fatigue when eating (early satiety, low endurance) ✔
Rationale: Sensory loss, oral pain, functional limitations, and fatigue commonly reduce
oral intake.
7. Which inspection items should the nurse perform for a nutrition/dysphagia assessment?
(Select all that apply.)
A. A. Inspect hair (texture, loss) ✔
B. B. Inspect teeth and oral cavity ✔
C. C. Check gag reflex and observe swallow ✔
D. D. Examine fingernails (spooning, brittle) ✔
E. Inspect shoe soles only
Rationale: Hair, mouth, gag reflex, and nails provide clues about nutritional status and
swallowing safety.
8. Which provider interventions should you expect for Marco? (Select all that apply.)
A. Routine dental extraction only
B. B. Daily weights ✔
C. C. Occupational therapy consult (adaptive feeding/hand strengthening) ✔
D. D. Dietitian consult (nutrition plan) ✔
E. E. Blood tests: albumin and prealbumin screening ✔
Rationale: Monitoring weight, OT for feeding function, dietitian input, and protein
markers support diagnosis/management.
To screen swallowing ability at bedside given a texture-modified diet, which food would you
choose?
A. Whole apple slice
B. Toast with crust
ATI SKILLS MODULE 3.0 VIRTUAL SCENARIO: NUTRITION MULTICHOICE
ANSWERED EXAM QUESTIONS WITH DETAILED RATIONALES
1. At the beginning of a client appointment, which actions should you complete? (Select all
that apply.)
A. Ask about vacation plans
B. B. Provide privacy (close curtain/door) ✔
C. C. Perform hand hygiene ✔
D. D. Introduce yourself (name & role) ✔
E. E. Verify client identity using name and date of birth ✔
Rationale: Safety and professionalism require privacy, hand hygiene, clear introduction,
and identity verification before care.
2. Which findings on general survey could indicate poor nutritional status? (Select all that
apply.)
A. Bright, shiny hair
B. B. Dark circles under the eyes (periorbital pallor) ✔
C. C. Facial edema (protein deficiency/low oncotic pressure) ✔
D. D. Muscle atrophy (wasting) ✔
E. E. Dry, cracked lips and pale, flaky skin ✔
Rationale: Wasting, mucocutaneous changes, edema, and periorbital signs are common
malnutrition markers.
3. Which observations are useful cues of poor nutrition when observing Marco? (Select all
that apply.)
A. Robust muscle tone
B. B. Thin, wasting appearance ✔
C. C. Sunken eyes with dark circles ✔
D. D. Pale coloring ✔
E. E. Dry, sore lips and brittle/thin hair ✔
Rationale: Visual cues (wasting, pallor, mucosal changes, hair changes) suggest
micronutrient/protein deficiency.
4. Which question is appropriate to obtain a dietary history?
A. “What TV shows do you watch?”
B. B. What have you eaten in the last 24 hours? ✔
C. “How many pets do you have?”
D. “What is your bank balance?”
Rationale: A 24-hour recall provides concrete intake information for assessment.
, ESTUDYR
5. Which other dietary-history question should you ask Marco? (Select all that apply.)
A. A. Can you tell me your food preferences? ✔
B. B. Can you describe your appetite? ✔
C. C. Do you do your own grocery shopping and meal prep? ✔
D. “How old is your house?”
Rationale: Preferences, appetite, and food access affect intake and intervention
planning.
6. Which factors (from the history) may be contributing to Marco’s weight loss? (Select all
that apply.)
A. High-calorie diet only
B. B. Altered sense of smell (reduced appetite) ✔
C. C. Weak hand grip (limits self-feeding) ✔
D. D. Mouth pain (dentition/sores reducing intake) ✔
E. E. Fatigue when eating (early satiety, low endurance) ✔
Rationale: Sensory loss, oral pain, functional limitations, and fatigue commonly reduce
oral intake.
7. Which inspection items should the nurse perform for a nutrition/dysphagia assessment?
(Select all that apply.)
A. A. Inspect hair (texture, loss) ✔
B. B. Inspect teeth and oral cavity ✔
C. C. Check gag reflex and observe swallow ✔
D. D. Examine fingernails (spooning, brittle) ✔
E. Inspect shoe soles only
Rationale: Hair, mouth, gag reflex, and nails provide clues about nutritional status and
swallowing safety.
8. Which provider interventions should you expect for Marco? (Select all that apply.)
A. Routine dental extraction only
B. B. Daily weights ✔
C. C. Occupational therapy consult (adaptive feeding/hand strengthening) ✔
D. D. Dietitian consult (nutrition plan) ✔
E. E. Blood tests: albumin and prealbumin screening ✔
Rationale: Monitoring weight, OT for feeding function, dietitian input, and protein
markers support diagnosis/management.
To screen swallowing ability at bedside given a texture-modified diet, which food would you
choose?
A. Whole apple slice
B. Toast with crust
