Deck 12: Life Cycle Nutrition: the Mature Adult

Question 1

An early sign of dehydration in the elderly client is:
1) Confusion
2) Diarrhea
3) Urinary frequency
4) Weight loss

Answer 1

1

Question 2

An important means of preventing osteoarthritis is:
1) Weight control
2) High calcium intake
3) Generous daily water intake
4) Vitamin D supplementation

Answer 2

1

Question 3

A client is noted to have xerostomia. The nurse interprets this to mean which of the following?
1) Dry mouth
2) Excessive salivation
3) Lack of gastric juice
4) Vitamin A deficiency

Answer 3

1

Question 4

Which of the following would the nurse least likely identify as a consequence of strength training?
1) Decreased loss of muscle mass
2) Slowing of functional decline
3) Fewer fall-related injuries
4) Weight loss

Question 5

Iron and vitamin B₁₂ absorption is likely impaired in the elderly client because of a decrease in which of the following?
1) Salivary secretions
2) Gastric secretions
3) Bile
4) Intestinal secretions

Question 6

The major cause of tooth loss in the elderly population is:
1) Dental caries
2) Periodontal disease
3) Scurvy
4) Vitamin A deficiency

Question 7

Which of the following changes contributes to the danger of dehydration in the elderly client?
1) Constipation and atherosclerosis of the brain
2) Decreased basal metabolic rate and decreased skeletal muscle mass
3) Diminished gastrointestinal mucus and slowed peristalsis
4) Less-active thirst mechanism and atrophied kidneys

Question 8

Which of the following interventions is appropriate for an elderly client who complains that he cannot taste his food?
1) Providing oral hygiene before meals
2) Increasing fluid intake
3) Giving him a salt shaker of his own
4) Converting food service to buffet style

Question 9

To maximize intake at meals for an elderly client, how much time should elapse between supplemental feedings and meals to allow hunger to develop?
1) 30 minutes
2) 45 minutes
3) 60 minutes
4) 90 minutes

Question 10

Which of the following would be most important to master first for a client who is learning to eat with dentures?
1) Chewing soft foods
2) Drinking liquids
3) Eating mashed foods
4) Biting regular foods

Question 11

When teaching an older adult about how many kilocalories the client should consume, the nurse understands that for each decade past 40 years, a decrease in what percentage of kilocalories is needed?
1) 2
2) 3
3) 4
4) 5

Question 12

Recommendations for nutritional interventions for the elderly client should be based on which of the following?
1) How the person feels
2) Recommended dietary allowances and adequate intakes for individuals over 51 years of age
3) Individualized assessment
4) Known needs of the elderly population

Question 13

A person who is recently widowed may have anorexia. Which of the following suggestions addresses the psychosocial cause of this lack of appetite?
1) Attending group activities and meals at a senior citizens' center
2) Ordering meals-on-wheels
3) Encouraging the person to make a "company" meal for herself or himself
4) Engaging in vigorous exercise before meals

Question 14

Which of the following protects against age-related bone loss?
1) Vitamin C
2) Vitamin D
3) Folic acid
4) Vitamin K

Question 15

The developmental task of young adulthood, intimacy, could be fostered by:
1) Avoiding gatherings of older people
2) Participating in a small group discussion on childhood nutrition
3) Sharing one's ambition to publish a cookbook with another person
4) Volunteering to bake cookies for a school bake sale

Question 16

The developmental task of middle adulthood, generativity, could be fostered by:
1) Volunteering to chair a senior center luncheon
2) Overseeing a political action task force on Social Security
3) Visiting with other lonesome adults on the Internet
4) Assisting a preschool teacher with a Thanksgiving project

Question 17

Before beginning a high-protein nutritional supplement for an elderly client, function of which of the following should be assessed?
1) Stomach
2) Intestinal
3) Kidney
4) Liver

Question 18

The nurse documents on a client's chart that he is edentulous based on which of the following findings?
1) Multiple carious teeth
2) Edema of the tissues supporting the teeth
3) Decreased saliva production
4) Toothless

Question 19

The sense of taste diminishes with age and is often the result of the loss of:
1) Teeth
2) Hearing
3) Smell
4) Vision

Question 20

Older adults require less energy than younger ones because they:
1) Exercise less than when they were younger
2) Eat more sweets, which are rapidly converted to fat
3) Lose height due to osteoporosis
4) Increase their fat deposits at the expense of muscle tissue

Question 21

Which of the following would be least effective to implement when feeding clients with dementia?
1) Reminding the client to swallow
2) Guiding the client's hand to start scooping up the food
3) Isolating the client for meals
4) Playing quiet music in the dining room

Question 22

The best-retained senses of taste in the older adult are:
1) Bitter and sour
2) Sweet and sour
3) Bitter and salty
4) Sweet and salty

Question 23

The group of adults with the largest percentage of individuals reporting no leisure time physical activity and who are thus at increased health risk includes those in which age group?
1) 25 to 35 years
2) 36 to 44 years
3) 45 to 64 years
4) 65 years and older

Question 24

A client has dementia and has trouble manipulating forks and spoons. Which of the following items would be most appropriate for her breakfast?
1) Oatmeal with butter rather than milk
2) Ham and egg sandwich on a croissant
3) Waffles with blueberry syrup
4) Cheese soufflé with cornmeal muffin

Question 25

Mr. B, a 73-year-old widower, visits his nurse practitioner for follow-up on his hypertension, which is unchanged. Mr. B expresses surprise, saying, "Since my wife died, I haven't been eating very well." Which of the following statements by the nurse would be most effective in eliciting pertinent data?
1) "Are you following a special diet?"
2) "In what areas do you think you need help?"
3) "Can you describe your meals on a typical day?"
4) "It must be very lonesome for you."

Question 26

Supplements of which of the following have been recommended as measures to prevent hip fractures in individuals older than 80?
1) Calcium and vitamin D
2) Phosphorus and selenium
3) Iron and Vitamin K
4) Vitamin B₁₂ and potassium