ATI: VIRTUAL SCENARIO NUTRITION EXAM 2025 | EXAM QUESTIONS
AND CORRECT ANSWERS PLUS RATIONALES (ALREADY GRADED A+)
Question 1
A nurse is preparing to perform a bedside swallow screen on a client, Marco, who has suspected
dysphagia. The provider has prescribed a diet of pureed foods and nectar-thick liquids. Which
food item is most appropriate for the nurse to use to initially assess the client's swallowing
ability?
A) A sip of water
B) A piece of bread
C) Apple juice
D) Pudding
E) A saltine cracker
Correct Answer: D) Pudding
Rationale: Pudding has a smooth, cohesive consistency similar to pureed food. It holds its
shape and moves slowly, making it easier and safer for a client with dysphagia to control in
the mouth and swallow. Thin liquids like water or juice are the most difficult to control and
pose a high risk for aspiration. Solid, dry items like bread or crackers are also aspiration risks
and require significant chewing, which may be difficult for the client.
Question 2
The nurse is educating Marco on techniques to improve swallowing safety and prevent
aspiration. Which of the following instructions is most appropriate to include?
A) "Take large bites to stimulate a stronger swallow reflex."
B) "Tilt your head back as far as possible when you swallow."
C) "Try to swallow twice after each bite of food."
D) "Drink a large glass of water after every meal."
E) "Lie down for at least 30 minutes after eating."
Correct Answer: C) "Try to swallow twice after each bite of food."
Rationale: Swallowing twice, also known as a "double swallow," helps to clear any residual
food from the pharynx (throat) after the first swallow. This technique is recommended to
, reduce the risk of aspiration for clients with dysphagia. Tilting the head back (chin-up) is
contraindicated as it opens the airway. Lying down after eating increases the risk of reflux.
Large bites and large amounts of liquid increase aspiration risk.
Question 3
While assisting Marco with feeding, the nurse notes that he has right-sided facial weakness. To
promote safe swallowing, where should the nurse place the spoon when putting food in the
client's mouth?
A) Directly in the center, on top of the tongue.
B) On the right side of the mouth.
C) On the left side of the mouth.
D) As far back in the throat as possible to trigger a swallow.
E) On the lower lip, allowing the client to take the food himself.
Correct Answer: C) On the left side of the mouth.
Rationale: When a client has unilateral weakness, food should be placed on the stronger side
of the mouth (in this case, the left side). This allows the client to use their intact muscles and
sensation to manipulate the food bolus, form it properly, and initiate a safe swallow, reducing
the risk of pocketing food on the weaker side.
Question 4
After Marco takes a bite of food, which of the following assessment findings would be most
concerning for impaired swallowing (dysphagia)?
A) Chewing the food for an extended period.
B) A "gurgly" or wet-sounding voice after swallowing.
C) A request for a drink of water.
D) Increased saliva production during the meal.
E) Brisk and immediate swallowing of the food.
Correct Answer: B) A "gurgly" or wet-sounding voice after swallowing.
Rationale: A change in vocal quality, such as a wet or gurgly sound after swallowing, is a key
indicator that fluid or food may be pooling on top of the vocal cords or has passed into the
AND CORRECT ANSWERS PLUS RATIONALES (ALREADY GRADED A+)
Question 1
A nurse is preparing to perform a bedside swallow screen on a client, Marco, who has suspected
dysphagia. The provider has prescribed a diet of pureed foods and nectar-thick liquids. Which
food item is most appropriate for the nurse to use to initially assess the client's swallowing
ability?
A) A sip of water
B) A piece of bread
C) Apple juice
D) Pudding
E) A saltine cracker
Correct Answer: D) Pudding
Rationale: Pudding has a smooth, cohesive consistency similar to pureed food. It holds its
shape and moves slowly, making it easier and safer for a client with dysphagia to control in
the mouth and swallow. Thin liquids like water or juice are the most difficult to control and
pose a high risk for aspiration. Solid, dry items like bread or crackers are also aspiration risks
and require significant chewing, which may be difficult for the client.
Question 2
The nurse is educating Marco on techniques to improve swallowing safety and prevent
aspiration. Which of the following instructions is most appropriate to include?
A) "Take large bites to stimulate a stronger swallow reflex."
B) "Tilt your head back as far as possible when you swallow."
C) "Try to swallow twice after each bite of food."
D) "Drink a large glass of water after every meal."
E) "Lie down for at least 30 minutes after eating."
Correct Answer: C) "Try to swallow twice after each bite of food."
Rationale: Swallowing twice, also known as a "double swallow," helps to clear any residual
food from the pharynx (throat) after the first swallow. This technique is recommended to
, reduce the risk of aspiration for clients with dysphagia. Tilting the head back (chin-up) is
contraindicated as it opens the airway. Lying down after eating increases the risk of reflux.
Large bites and large amounts of liquid increase aspiration risk.
Question 3
While assisting Marco with feeding, the nurse notes that he has right-sided facial weakness. To
promote safe swallowing, where should the nurse place the spoon when putting food in the
client's mouth?
A) Directly in the center, on top of the tongue.
B) On the right side of the mouth.
C) On the left side of the mouth.
D) As far back in the throat as possible to trigger a swallow.
E) On the lower lip, allowing the client to take the food himself.
Correct Answer: C) On the left side of the mouth.
Rationale: When a client has unilateral weakness, food should be placed on the stronger side
of the mouth (in this case, the left side). This allows the client to use their intact muscles and
sensation to manipulate the food bolus, form it properly, and initiate a safe swallow, reducing
the risk of pocketing food on the weaker side.
Question 4
After Marco takes a bite of food, which of the following assessment findings would be most
concerning for impaired swallowing (dysphagia)?
A) Chewing the food for an extended period.
B) A "gurgly" or wet-sounding voice after swallowing.
C) A request for a drink of water.
D) Increased saliva production during the meal.
E) Brisk and immediate swallowing of the food.
Correct Answer: B) A "gurgly" or wet-sounding voice after swallowing.
Rationale: A change in vocal quality, such as a wet or gurgly sound after swallowing, is a key
indicator that fluid or food may be pooling on top of the vocal cords or has passed into the
