Deck 27: Nutrition and Fluids

Question 1

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.

Answer 1

Choose lean or low-fat meat and poultry.

Question 2

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

Answer 2

Loss of appetite

Question 3

Which vitamin is needed for vision?

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

Answer 3

Vitamin A

Question 4

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 5

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

Question 6

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 7

Which nutrient is needed for tissue growth and repair?

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

Question 8

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 9

Which nutrient adds flavor to food?

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

Question 10

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

Question 11

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 12

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 13

One gram of protein provides how many calories?

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

Question 14

Which nutrient provides energy and fiber?

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

Question 15

One gram of fat provides how many calories?

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

Question 16

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 17

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 18

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 19

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 20

One gram of carbohydrate provides how many calories?

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

Question 21

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

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

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 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 24

Persons with difficulty swallowing usually require:

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

Question 25

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 26

Which mineral is needed for fluid balance?

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

Question 27

Which mineral is needed for growth and metabolism?

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

Question 28

Which mineral is needed for heart function?

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

Question 29

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 30

Which mineral allows red blood cells to carry oxygen?

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

Question 31

Which vitamin is needed for nerve function?

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

Question 32

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 33

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

A) Food practices vary little according to culture and religion.
B) Finances have no effect on 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 34

Food labels contain which of the following information?

A) Quality of the item
B) Price of the item
C) Percent daily value
D) Weight of the item

Question 35

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 36

Which vitamin is needed for healthy bones?

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

Question 37

A person is on a mechanical soft diet.The person can have which of the following?

A) Apples
B) Cucumbers
C) Fresh vegetables
D) Pudding and plain cake

Question 38

Which vitamin is needed for blood clotting?

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

Question 39

With aging,changes occur in the gastrointestinal system.Which is correct?

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

Question 40

OBRA requires which of the following for foods served in long-term care centers?

A) That food be served at the same time every day.
B) That food is organic.
C) That residents be served 3 meals and offered a bedtime snack.
D) That food be prepared without seasoning.

Question 41

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 42

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

A) Raw fruits and vegetables
B) Cottage and cream cheese
C) French fries
D) Breads and oats

Question 43

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 44

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 45

High-iron diets are ordered:

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

Question 46

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 47

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 48

A patient has dysphagia.The person is at risk for:

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

Question 49

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 50

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 51

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 52

A person is on a high-protein diet.Which foods are high in protein?

A) Meat,fish,and poultry
B) Pasta
C) Fruits
D) Vegetables

Question 53

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 54

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 55

Which is a sign or symptom of dysphagia?

A) Increased appetite
B) Eats quickly
C) Hoarseness
D) Constipation

Question 56

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 57

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 58

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

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

Question 59

A high-fiber diet is ordered for:

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

Question 60

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) The person's meal tray

Question 61

A resident is visually impaired.You need to do which of the following?

A) Feed the person.
B) Identify the food on the tray.
C) Tell the person to feel for her food on the plate to determine where the food is.
D) Ask the person to open her own cartons.

Question 62

You are going to feed a resident.You need to do which of the following?

A) Say a prayer for the person.
B) Sit behind the person.
C) Engage the person in pleasant conversation.
D) Offer fluids after the meal.

Question 63

A resident has 3 fluids on his tray.How many straws will you need?

A) 1
B) 2
C) 3
D) 0

Question 64

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 65

Calorie counts are ordered for a resident.What should you do?

A) Record the number of calories ingested.
B) Note what the person ate and how much.
C) Measure and record the number of calories ingested.
D) Keep I&O records.

Question 66

You are feeding a patient.You need to serve foods with a:

A) Fork
B) Teaspoon
C) Knife
D) Straw

Question 67

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

A) Record the person's intake.
B) Provide a pitcher of water.
C) Keep the water pitcher within the person's reach.
D) Offer a variety of fluids.

Question 68

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 69

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 70

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 71

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 72

You are feeding a patient.You need to serve:

A) Foods as directed on the dietary card
B) Foods in the order you would eat them
C) Foods in the order the person prefers
D) Hot foods first and cold foods last

Question 73

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

A) Offer fluids to person who cannot feed herself.
B) Place an NPO sign above the person's bed.
C) Offer the person water only.
D) Limit fluids.

Question 74

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 75

Which will help prevent the spread of infection when providing drinking water?

A) Make sure the water pitcher is labeled with the person's name and room and bed number.
B) Only touch the rim of the water glass or pitcher.
C) Let the ice scoop only touch the rim or inside of the water glass or pitcher.
D) Store the ice scoop in the ice dispenser.

Question 76

When do patients and residents need fresh drinking water?

A) Every day
B) Every 8 hours
C) Every shift and whenever the pitcher is empty
D) With each meal and at bedtime

Question 77

Between-meal nourishments are served:

A) 2 hours after main meals.
B) When they arrive on the nursing unit
C) When residents request a snack
D) At bedtime

Question 78

Four residents sit at a horseshoe-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

Question 79

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 80

A resident has the following items on her meal tray.Which is counted as fluid intake?

A) Butter
B) Gravy
C) Soup
D) Applesauce