Question 1

List the reasons why calorie requirements diminish with age.

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Question 2

What are the advantages of eating fats? List four types of fat and in which foods they are found.

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Question 3

List the four reasons why elders may be at higher risk of vitamin D deficiency than younger adults.

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Question 4

Obesity is associated with many negative health outcomes. List at least seven of them. What is it about obesity, besides the weight itself, that might cause health problems?

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Question 5

List four nutrient-drug interactions and the consequences for each.

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Question 6

List the seven essential dietary components and discuss the importance of each component in keeping us alive and well.

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Question 7

Discuss the pros and cons of vitamin and mineral supplementation for elders. What kinds and under what conditions might they be effectively used?

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Question 8

Discuss the factors affecting food selection and nutritional status among elders.

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Question 9

Discuss the significant differences between diets of developing nations and diets of economically developed countries and their effect on health and disease.

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Question 10

Discuss the role of particular vitamins and minerals in the prevention and/or reduction of symptoms of four chronic illnesses.

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Question 11

Make a list of five essential vitamins and five minerals needed for all ages, the role of each in promoting health, and the main foods containing each vitamin and mineral.

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Question 12

Develop a list of six nutrition topics important to elders which might be presented at a nutritional site. For each topic, justify its importance to that population group.

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Question 13

Discuss the role of at least four vitamins in the diet and the consequences of insufficient intake for each.

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Question 14

What is My Pyramid? How does My Pyramid differ from the old Food Guide Pyramid? What are the recommended portions from each food group in My Pyramid?

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Question 15

What is the NHANES Survey? Discuss the methodology and how the findings are used. Why is it important?

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Question 16

Discuss the types of studies used to determine the relationship between diet and disease. What are the benefits and limitations of each?

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Question 17

List and discuss seven factors that affect food selection and nutritional status.

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Question 18

Discuss at least four types of artificial feeding and the circumstances in which it is warranted. What are the benefits and drawbacks of artificial feeding?

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Question 19

Discuss surveys as a method to determine what people are eating. What are the different methods used?
 What are the limitations of each method?

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Question 20

List eight reasons why elders become malnourished in the hospital. List ways in which the incidence of malnourishment in the hospital setting be reduced.

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Quiz 10: Nutrition