Deck 22: Adults and the Later Years

Question 1

Frank is 86 years of age. He is 181cm tall. What has happened to his nutritional requirements as he has aged? His energy and protein requirements have:

A) stayed the same
B) energy has decreased, protein has increased
C) both decreased
D) both increased
E) energy has increased, protein has decreased

Answer 1

B

Question 2

How much and how often would you recommend Frank to consume protein per day?

A) 0.7-0.9 g/kg/day, spread throughout the day
B) 0.7-0.9 g/kg/day, a majority in the evening
C) 0.7-1.3 g/kg/day, a majority in the middle of the day
D) 1.0-1.3 g/kg/day, spread throughout the day
E) 1.0-1.3 g/kg/day, a majority in the evening

Answer 2

D

Question 3

What would be Frank's recommended weight for optimising survival?

A) 60 kg
B) 70kg
C) 80kg
D) 90kg
E) 100kg

Answer 3

D

Question 4

Hypochlorhydria is known to affect the absorption of what micronutrient in older people?

A) calcium
B) folate
C) iodine
D) niacin
E) vitamin D

Question 5

Requirements for which micronutrients increase with age?

A) folate, B₁₂
B) vitamin D, calcium
C) iron, zinc
D) vitamin D, folate
E) iron, B₁₂

Question 6

Most Australian women over the age of 70 are not meeting the EAR for which nutrient?

A) calcium
B) folate
C) iodine
D) iron
E) zinc

Question 7

Francine is a 50-year-old woman with a family history of macular degeneration. She would like to eat a diet that reduces her risk of this condition. What specific group of foods would you recommend Francine add to her diet:

A) lean meat and chicken
B) dairy including low fat milk and yoghurt
C) eggs, salmon and yellow/orange vegetables
D) fruits that have red or blue or purple pigments
E) breads, cereals and grain foods

Question 8

You are going to give a talk at a retirement village on nutrition for healthy ageing. One of your key messages would be to make sure they eat:

A) anything they like
B) energy dense foods
C) low energy foods only
D) nutrient-dense foods
E) only foods with high protein

Question 9

Maintaining physical activity and increasing the nutrient density of the foods eaten are the principal preventative strategies for:

A) atrophic gastritis
B) apoptosis
C) protein energy dysnutrition
D) incontinence
E) dementia

Question 10

Which of the following is thought to assist in the compression of morbidity towards the end of life?

A) being socially isolated
B) reducing food variety
C) ensuring a high nutrient density of foods consumed
D) reducing regular physical activity
E) restricting phytochemical density of foods consumed

Question 11

Identify six cellular changes that occur with ageing?

Question 12

Discuss six social, psychological and physical factors that could impact on the dietary intake of an older person.

Question 13

List the sub-groups of older people that are more likely to consume inadequate diets.

Question 14

Using a life-course approach discuss the elements of successful ageing.
Life-course approach means that ageing is considered life long and that with late-life health there are numerous opportunities for adaptation and intervention across the lifespan. Elements of successful ageing are:

Question 15

Describe the contributors to sarcopenia.

Question 16

What factors are characteristic of frailty?

Question 17

An aged care facility is renovating and thinking of losing the dining room area, as most people would like the privacy of eating in their own rooms. What would be your advice and why?