Deck 24: Nutrition and Fluids

Question 1

A calorie is

A)How a serving fits into the daily diet
B)The fuel or energy value of food
C)A container used to measure fluid
D)The process involved in the ingestion,digestion,absorption,and use of foods and fluids by the body

Answer 1

The fuel or energy value of food

Question 2

Which nutrient provides energy and fiber?

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

Answer 2

Carbohydrate

Question 3

Aspiration is

A)Loss of appetite
B)Breathing of fluid,food,vomitus,or an object into the lungs
C)Backward flow of food from the stomach into the mouth
D)Swelling of body tissues with water

Answer 3

Breathing of fluid,food,vomitus,or an object into the lungs

Question 4

One gram of carbohydrate provides how many calories

A)1
B)4
C)9
D)15

Question 5

The MyPlate food guidance system encourages smart and healthy food choices and weekly activity.

Question 6

Dehydration is

A)Difficulty swallowing
B)A decrease in the amount of water in body tissues
C)The swelling of body tissues with water
D)The backward flow of food from the stomach into the mouth

Question 7

Dysphagia is

A)Difficulty swallowing
B)A decrease in the amount of water in body tissues
C)The swelling of body tissues with water
D)The backward flow of food from the stomach into the mouth

Question 8

The MyPlate food guidance system encourages

A)Smart and healthy food choices and daily activity
B)The same amount and kinds of food for all persons over 2 years of age
C)1 hour of vigorous physical activity at least four days each week
D)A diet high in fat,sodium,and sugar

Question 9

The MyPlate food guidance system recommends which of the following for children?

A)Engage in at least 60 minutes of physical activity on every day of the week
B)Offer 100% fruit juices instead of soda
C)Top cereal with sugar to add flavor
D)Mix vegetables together

Question 10

One gram of fat provides how many calories?

A)1
B)4
C)9
D)15

Question 11

Remember the following when selecting foods from the meat and beans group:

A)Choose lean or low-fat meat and poultry.
B)Processed meats are low in sodium.
C)Liver and other organ meats are low in cholesterol.
D)Eggs are low in cholesterol and fat.

Question 12

The Dietary Guidelines for Americans 2010 is for persons 2 years of age and older.

Question 13

One gram of protein provides how many calories?

A)1
B)4
C)9
D)15

Question 14

Nutrition is

A)The amount of energy produced when the body burns food
B)How a serving fits into the daily diet
C)A substance that is ingested,digested,absorbed,and used by the body
D)The processes involved in the ingestion,digestion,absorption,and use of foods and fluids by the body

Question 15

Anorexia is the

A)Loss of appetite
B)Breathing of fluid,food,vomitus,or an object into the lungs
C)Backward flow of food from the stomach to the mouth
D)Swelling of body tissues with water

Question 16

A nutrient is

A)The amount of energy produced when the body burns food
B)How a serving fits into the daily diet
C)A substance that is ingested,digested,absorbed,and used by the body
D)The processes involved in the ingestion,digestion,absorption,and use of foods and fluids by the body

Question 17

Which nutrient is needed for tissue growth and repair?

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

Question 18

Edema is

A)Difficulty swallowing
B)A decrease in the amount of water in body tissues
C)The swelling of body tissues with water
D)The backward flow of food from the stomach into the mouth

Question 19

A graduate is

A)A tube feeding
B)A measuring container for fluid
C)A tube inserted through the nose and into the stomach
D)Giving nutrients through the gastro-intestinal system

Question 20

Daily Value is

A)How a serving fits into the daily diet
B)The amount of intake and output in 24 hours
C)A substance that is ingested,digested,absorbed,and used by the body
D)The amount of energy produced when the body burns food

Question 21

Older persons need fewer calories than younger people need.

Question 22

Which vitamin is needed for resistance to infection?

A)Vitamin K
B)Vitamin C
C)Vitamin D
D)Folic acid

Question 23

Which mineral is needed for fluid balance?

A)Sodium
B)Iron
C)Iodine
D)Potassium

Question 24

Food must be served

A)Promptly
B)After preparing all residents for meals
C)Within 1 hour of arriving on the nursing unit
D)After cutting meat and opening cartons

Question 25

Which vitamin is needed for nerve function?

A)Vitamin A
B)Vitamin B₁
C)Vitamin B₂
D)Vitamin D

Question 26

Food labels contain the following information except

A)Serving size
B)Number of serving in each package
C)% Daily Value
D)Weight of the item

Question 27

Which vitamin is needed for healthy bones?

A)Vitamin A
B)Vitamin K
C)Vitamin D
D)Folic acid

Question 28

OBRA requires the following for foods served in long-term care centers except

A)That food be served at the correct temperature
B)That food is appetizing
C)That residents be served 3 meals and offered a bedtime snack
D)That food be prepared without seasoning

Question 29

Persons with difficulty swallowing usually require

A)Diabetic meal planning
B)A dysphagia diet
C)A sodium-controlled diet
D)A house diet

Question 30

These statements are about eating and nutrition.Which is incorrect?

A)Food practices are affected by culture and religion.
B)Finances affect what food is in the diet.
C)Hospitals and nursing centers cannot allow personal choice.
D)Changes from aging affect appetite and the foods eaten.

Question 31

You have been assigned to buy groceries for a person receiving home care.You need to

A)Understand the MyPlate,basic nutrition,and food labels
B)Buy the foods you like
C)Buy whatever is on sale
D)Ask the nurse what foods to buy

Question 32

Which vitamin is needed for vision?

A)Vitamin A
B)Vitamin B₁
C)Vitamin B₃
D)Vitamin D

Question 33

Which mineral is needed for growth and metabolism?

A)Sodium
B)Iron
C)Iodine
D)Potassium

Question 34

A resident gets the house diet.Which is correct?

A)The person has no dietary limits or restrictions.
B)The person eats whatever is served.
C)The person has no choice in the food served.
D)The person takes part in a social dining program.

Question 35

Which vitamin is needed for blood clotting?

A)Vitamin A
B)Vitamin D
C)Vitamin E
D)Vitamin K

Question 36

Which mineral is needed for the formation of teeth and bones?

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

Question 37

Which nutrient adds flavor to food?

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

Question 38

Which mineral allows red blood cells to carry oxygen?

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

Question 39

With aging,changes occur in the gastro-intestinal system.Which is incorrect?

A)Taste dulls.
B)The sense of smell dulls.
C)Appetite decreases.
D)Secretion of digestive juices increases.

Question 40

Which mineral is needed for heart function?

A)Sodium
B)Iron
C)Iodine
D)Potassium

Question 41

Which is not a sign or symptom of dysphagia?

A)Choking
B)Coughing
C)Hoarseness
D)Constipation

Question 42

A person is on a low-cholesterol diet.Which food is allowed?

A)Skim milk
B)Cheddar cheese
C)Creamed soup
D)Fried chicken

Question 43

A resident is on aspiration precautions.The person eats in bed.To provide for safety during meals,you should position the person in

A)Fowler's position
B)Sims' position
C)Lateral position
D)Prone position

Question 44

A high-fiber diet is ordered for

A)Constipation and GI disorders
B)Diarrhea
C)Anemia
D)Liver and kidney disorders

Question 45

A person is on a fiber- and residue-restricted diet.The person can have the following except

A)Raw fruits and vegetables
B)Cottage and cream cheese
C)Potatoes not fried
D)Refined bread and crackers

Question 46

Which is not a sign or symptom of dysphagia?

A)Excessive drooling
B)Pocketing of food
C)Increased appetite
D)Hoarseness after eating

Question 47

A person is on a mechanical soft diet.The person can have the following except

A)Mild cheeses
B)Strained fruit juices
C)Fresh vegetables
D)Pudding and plain cake

Question 48

Which foods are allowed on a clear liquid diet?

A)Custard,eggnog,and plain ice cream
B)Water,tea,and coffee
C)Fruit juices and fat-free clear broth
D)Hard candy and ice cream

Question 49

The doctor ordered a sodium-controlled diet for a patient.The average amount of sodium in the daily diet for this person would be

A)1500 mg
B)2000 mg
C)3000 mg
D)4000 mg

Question 50

A person on a sodium-controlled diet can

A)Have fruits and vegetables
B)Add salt at the table
C)Have bacon,ham,and sausage
D)Have tomato juice and cheese

Question 51

A patient has dysphagia.The person is at risk for

A)Aspiration
B)Regurgitation
C)Edema
D)Dehydration

Question 52

High-iron diets are ordered

A)When there is blood loss
B)For tissue healing
C)For weight reduction
D)For heart disease

Question 53

A person is on a high-protein diet.Which foods are not high in protein?

A)Meat,fish,and poultry
B)Milk,eggs,and cheese
C)Fruits
D)Breads and cereals

Question 54

A person is on a bland diet.Which is incorrect?

A)Foods are low in roughage.
B)Foods are served at moderate temperatures.
C)Foods contain strong spices for taste.
D)Fried foods are not allowed.

Question 55

A person is on a high-calorie diet.Which is correct?

A)This is a high-protein diet.
B)There are dietary increases in all foods.
C)The person eats only snacks.
D)Calorie intake is increased to 2500 a day.

Question 56

A resident is on aspiration precautions.You position the person in semi-Fowler's position after eating.How long should the person remain in this position?

A)15 minutes
B)At least 30 minutes
C)45 minutes
D)At least 1 hour

Question 57

Diabetes meal planning involves having the person

A)Eat only carbohydrates
B)Eat only protein
C)Avoid fats
D)Eat the same amount of carbohydrates,proteins,and fat each day

Question 58

A person is on a full-liquid diet.Foods on this diet are

A)Semi-solid
B)Easily chewed
C)Liquid at room temperature or melt at body temperature
D)Low in roughage

Question 59

A person has diabetes.All food served is not eaten.What should you do?

A)Provide a between-meal nourishment.
B)Tell the nurse.
C)Leave the tray.Perhaps the person will eat later.
D)Give insulin.

Question 60

Diabetes meal planning involves

A)Consistency in what is eaten and when
B)A low-salt diet
C)Changes in food thickness
D)A high-iron diet

Question 61

To maintain normal fluid balance,an adult needs to ingest

A)1000 to 1500 mL of fluid a day
B)1500 to 2000 mL of fluid a day
C)2000 to 2500 mL of fluid a day
D)2500 to 3000 mL of fluid a day

Question 62

A male resident is on I&O.When urinating,he needs to use

A)The toilet
B)A graduate
C)A specimen pan
D)The urinal

Question 63

A person's 24-hour intake was 1500 mL.You know that this amount

A)Meets normal requirements
B)Is below normal requirements
C)Is above normal requirements
D)Was ordered by the doctor

Question 64

Before serving meal trays,you need the following information from the nurse and the care plan except

A)How to provide for the person's comfort
B)What assistive equipment the person uses
C)How much help the person needs
D)If the person's intake is being measured

Question 65

Which is not counted as output?

A)Urine
B)A normal bowel movement
C)Vomitus
D)Wound drainage

Question 66

A resident is on aspiration precautions.Where will you find instructions about special feeding needs?

A)The person's care plan
B)The Kardex
C)The person's chart
D)On the person's meal tray

Question 67

The doctor ordered "restrict fluids" for a patient.Which action is incorrect?

A)Record the person's intake.
B)Provide frequent oral hygiene.
C)Keep the water pitcher within the person's reach.
D)Offer water in a small glass.

Question 68

Excess fluid losses quickly cause death in an infant or child.

Question 69

A patient's coffee cup holds 250 mL.The person did not drink all the coffee.You measure that 75 mL of coffee remain.How much did the person drink?

A)100 mL
B)200 mL
C)175 mL
D)125 mL

Question 70

The doctor ordered "encourage fluids" for a patient.Which action is incorrect?

A)Offer fluids to persons who cannot feed themselves.
B)Place an NPO sign above the person's bed.
C)Offer a variety of fluids.
D)Keep fluids within the person's reach.

Question 71

Intake and output are totaled

A)Every 2 hours
B)Every 4 hours
C)At the end of the shift
D)At least once during an 8-hour shift

Question 72

A patient is NPO.This means that the person

A)Cannot eat or drink anything
B)Has dysphagia
C)Needs a feeding tube
D)Can have fluids every 6 to 8 hours

Question 73

A resident has the following items on his meal tray.Which is not counted as fluid intake?

A)Coffee
B)Orange juice
C)Pudding
D)Cheese sauce

Question 74

You did not serve a resident's tray promptly.What should you do?

A)Check the food temperature.
B)Order another tray.
C)Serve the tray as soon as possible.
D)Reheat the food in a microwave oven.

Question 75

Infants and young children

A)Need more fluids than adults do
B)Need less fluids than adults do
C)Need the same amount of fluids as adults do
D)Will drink fluids when they are thirsty

Question 76

A resident has the following items on her meal tray.Which is not counted as fluid intake?

A)Milk
B)Gravy
C)Soup
D)Ice cream

Question 77

Older persons are at risk for dehydration because

A)They have kidney disease
B)The amount of body water decreases with age
C)They produce more urine than younger persons
D)They depend on others for drinking water

Question 78

A resident is on aspiration precautions.When the person is done eating,you need to check his mouth for

A)Pocketing
B)The need for oral hygiene
C)Food stains
D)Gum disease

Question 79

The amount of fluid taken in intake)and the amount of fluid lost output)must be equal.

Question 80

Four residents sit at a horse-shoe shaped table for meals.They are able to feed themselves.This is known as

A)Social dining
B)Family dining
C)Assistive dining
D)Low-stimulation dining