Deck 19: Medications

Question 1

Which of the following are risk factors for poor nutrition? Select all that apply.

A) Consuming a variety of foods from the protein food group
B) Poverty
C) Living in a home with extended family
D) Chronic medication use
E) Tooth problems

Answer 1

B, D, E

Question 2

You are a nurse working at an assisted-living facility. A patient of yours, Esther, often suffers from dehydration. According to MyPlate, how many servings of fluid should an older adult have per day?

A) 6
B) 8
C) 10
D) 12

Answer 2

B

Question 3

You are a nurse working at an assisted-living facility. A patient of yours, Christopher, experiences constipation often. Which macronutrient would you recommend that he increase his intake of to prevent this condition?

A) Protein
B) Carbohydrate
C) Fiber
D) Fat

Answer 3

C

Question 4

You are a dietician working in a long-term care facility. You find that one of your residents has a deficiency of vitamin K, which is important for blood clotting. Which of the following foods would you recommend to this resident to boost vitamin K intake?

A) Wheat germ
B) Nuts
C) Citrus fruits
D) Green leafy vegetables

Question 5

You are caring for an older patient, Margaret, in a long-term nursing care facility. Margaret has been found to have nutritional anemia. Margaret is most likely experiencing deficiency in which of the following minerals?

A) Iron
B) Calcium
C) Potassium
D) Magnesium

Question 6

What percentage of individuals age 65 years and older in the United States in 2010 were obese?

A) 16%
B) 22%
C) 38%
D) 44%

Question 7

A patient of yours, Hector, has recently been found to be anorexic. Which of the following recommendations would you, as a dietician, make to Hector to address his condition? Select all that apply.

A) Eat when you are hungry, regardless of the time
B) Eat higher-calorie foods
C) Eat large meals less frequently
D) Eat in a pleasant environment
E) Eat meals alone

Question 8

As the dietitian at a long-term care facility, you are instructing the nurses on staff regarding how to properly feed patients who require this service. Which of the following suggestions is correct?

A) Encourage the patient to eat rapidly and not dawdle during feeding.
B) Attempt to offer a diet as close as possible to the person's accustomed diet.
C) Encourage the patient to especially eat the dinner meal, because the appetite is usually best in the evening.
D) Avoid letting family or significant others feed the patient, as they are not trained to do so.

Question 9

Explain how one's culture can affect nutritional views and practices.

Question 10

List and explain the factors that contribute to undernutrition in older adults.