Deck 6: Maintaining Fluid Balance and Meeting Nutritional Needs

Question 1

What is the caloric value (in calories per gram [cal/g]) of protein?

A) 9 cal/g
B) 4 cal/g
C) 0 cal/g
D) 7 cal/g

Answer 1

4 cal/g

Question 2

Why is an older adult who has an alcohol use disorder at an increased risk for nutritional deficits?

A) Alcohol decreases blood glucose levels.
B) Alcohol alters the function of some minerals.
C) Alcohol interferes with the absorption of nutrients.
D) Alcohol increases the metabolism.

Answer 2

Alcohol interferes with the absorption of nutrients.

Question 3

A patient on a fat-restricted diet is noted to have developed a pressure injury and decreased visual acuity. What vitamin deficiency should the nurse suspect?

A) A
B) B6
C) B12
D) C

Answer 3

A

Question 4

Which disease process would result in a need for an increased caloric intake?

A) Cancer
B) Osteoporosis
C) Arthritis
D) Stroke

Question 5

What is the minimum fluid intake for an older adult?

A) 1000 mL
B) 2000 mL
C) 4000 mL
D) 6000 mL

Question 6

The nurse caring for the older adult patient who is taking a diuretic for control of hypertension should monitor the patient closely for signs of which of the following?

A) Hypokalemia
B) Hypocalcemia
C) Hyponatremia
D) Hyperkalemia

Question 7

The home health nurse does an ongoing assessment of the patient who has had a subtotal gastrectomy. What vitamin deficiency should the nurse monitor for?

A) A
B) B6
C) B12
D) C

Question 8

The nurse recommends that the older patient eat chicken and fish because they contain complete proteins. What is present in complete proteins?

A) Molecules of carbohydrate
B) All the essential amino acids
C) A high fat content
D) A soluble fiber

Question 9

What is the caloric value of fat?

A) 9 cal/g
B) 4 cal/g
C) 0 cal/g
D) 7 cal/g

Question 10

What makes up high-density lipoproteins (HDL)?

A) Mainly proteins
B) Mostly triglycerides
C) Mainly cholesterol
D) A variety of minerals

Question 11

The older adult patient in an extended-care facility has a pressure injury. The nurse would encourage wound healing by increasing the patient's intake of zinc from which food sources?

A) Meats
B) Citrus fruits
C) Green leafy vegetables
D) Complex carbohydrates

Question 12

What is the recommended daily allowance of protein for an adult?

A) 200 grams
B) 20 grams
C) 150 grams
D) 50 grams

Question 13

How often does the MyPlate guidelines recommend physical activity occur?

A) Twice a week
B) Weekly
C) Three times a week
D) Every day

Question 14

An older patient is having trouble with hydration. What foods could the nurse suggest to increase fluid intake?

A) Fresh fruits
B) Cooked meats
C) Breads
D) Dried fruits

Question 15

The nurse encourages a group of extended care residents to sit out on the sunny patio for an hour each day. What vitamin level is the nurse trying to improve?

A) A
B) B12
C) D
D) K

Question 16

A patient is receiving an iron preparation in capsule form. What should the nurse administer the iron preparation with in order to improve absorption?

A) Orange juice
B) Milk products
C) Water
D) Caffeine drinks

Question 17

What is the caloric value of alcohol?

A) 9 cal/g
B) 4 cal/g
C) 0 cal/g
D) 7 cal/g

Question 18

What is the caloric value of vitamins?

A) 9 cal/g
B) 4 cal/g
C) 0 cal/g
D) 7 cal/g

Question 19

What is the lowest recommended daily caloric intake needed to safely meet the nutritional needs of the older adult?

A) 1000
B) 1200
C) 1400
D) 1800

Question 20

What instructions should the nurse include when teaching a patient regarding a new prescription for an oral iron supplement?

A) Supplements should be taken between meals on an empty stomach.
B) Medication should be drunk from a nonmetal glass.
C) The color of the stool will change to dark green or black.
D) Constipation is likely to occur.

Question 21

What factors influence nutritional needs? (Select all that apply.)

A) Bone density
B) Gender
C) Climate
D) Presence of illness
E) Body temperature

Question 22

An older adult who is a resident in an extended-care facility would be at risk for which of the following nutritional deficits? (Select all that apply.)

A) Repetitive nature of meals
B) Lack of culturally significant food
C) Environmental odors
D) Reaction to being fed by others
E) Non-nutritious food choices

Question 23

Inadequate fluid intake can make the older adult susceptible to which of the following? (Select all that apply.)

A) Altered absorption of drugs
B) Digestive disorders
C) Constipation
D) Bleeding disorders
E) Reduced appetite

Question 24

When the nurse weighs an edematous patient with congestive heart failure, the weight increase from yesterday is 2.2 lb. What would be included in the plan of care for the patient? (Select all that apply.)

A) Keep a pitcher of water at the bedside.
B) Offer frequent oral hygiene.
C) Limit fresh fruits and vegetables.
D) Avoid changing the patient's position.
E) Provide hard candy.

Question 25

The nurse cautions the older adult against taking excess vitamin supplements because some vitamins can be retained in fatty tissue and cause liver damage, including vitamin(s) __________. (Select all that apply.)

A) A
B) B6
C) C
D) D
E) E

Question 26

The older adult asks for help selecting foods high in protein. What would be appropriate for the nurse to suggest? (Select all that apply.)

A) Corn
B) Beans
C) Whole-grain foods
D) Cheese
E) Nuts

Question 27

What are contained in complex carbohydrates that make them important in the diet? (Select all that apply.)

A) Minerals
B) Fats
C) Vitamins
D) Soluble fiber
E) Polysaccharides

Question 28

What are barriers to adequate nutrition for the older adult living independently? (Select all that apply.)

A) Difficulty chewing
B) Lack of transportation to shop
C) Use of quick frozen meals
D) Lack of motivation to cook
E) Sensory changes

Question 29

Which are vital nutrients that are required by all persons? (Select all that apply.)

A) Carbohydrates
B) Proteins
C) Vitamins and minerals
D) Fats
E) Electrolytes

Question 30

Older adults plagued with chronic health problems may become undernourished because they __________. (Select all that apply.)

A) are too fatigued to prepare meals
B) become frustrated when attempting to open packaging
C) may be unable to carry groceries any distance
D) have no interest in eating out due to health issues
E) lack stamina to shop for groceries