Deck 14: Healthy Eating

Question 1

The rate at which we age is determined, in part, by our:

A) genetic history.
B) life experiences.
C) lifestyle choices.
D) all of the above.

Answer 1

all of the above.

Question 2

This term is used to describe a total loss of taste which is rarely a result of aging:

A) anosmia
B) hyposmia
C) ageusia
D) somatosensation

Answer 2

ageusia

Question 3

Aging adults are more susceptible to a loss of smell than to a loss of taste. This term is used to describe a reduced sense of smell:

A) hyposmia
B) anosmia
C) ageusia
D) somatosensation

Answer 3

hyposmia

Question 4

Nursing assessment of a patient with dentures should include inspection for:

A) proper fit.
B) mouth blisters.
C) wearing or chipping.
D) all of the above

Question 5

Your patient cannot understand why she is now gaining weight in her later years because her diet remains unchanged. You explain that calorie needs decline as we age because:

A) our metabolism slows.
B) muscle mass declines.
C) activity levels may lessen.
D) all of the above

Question 6

A good rule of thumb for maintaining weight is to:

A) subtract 100 calories from your diet per year once you hit age 65.
B) exercise for 15 minutes per day.
C) sleep 10 hours per night.
D) gauge daily intake by 30 to 35 calories per kilogram of body weight.

Question 7

The amount of this retained by the body decreases as calorie intake declines:

A) vitamin D
B) vitamin K
C) nitrogen
D) glucose

Question 8

Changes in nutritional needs as we age include:

A) increased carbohydrates.
B) increased protein.
C) increased calories.
D) Nutritional needs for this remain the same as we age.

Question 9

Good food sources of this vitamin are found in sweet potatoes, carrots, and leafy green vegetables:

A) vitamin D
B) vitamin A
C) vitamin E
D) vitamin K

Question 10

Important teaching about the role of fiber in an older adult's diet includes:

A) more fiber is needed to regulate bowel elimination
B) too much fiber can lead to impaction
C) fluid intake should be limited to avoid nocturia
D) meats are a good source of fiber

Question 11

This fat-soluble vitamin is an antioxidant with a daily recommended intake of 15mg/day for older adults:

A) vitamin K
B) vitamin E
C) vitamin D
D) vitamin A

Question 12

This coenzyme assists in the conversion of carbohydrates into energy:

A) niacin
B) riboflavin
C) pyridoxine
D) thiamine

Question 13

This substance acts as a thermal buffer in certain instances and helps maintain cellular integrity:

A) water
B) vitamin C
C) folate
D) cobalamin