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CNA 2023
Chapter 20 Nutrition and Fluids
| Question | Answer |
|---|---|
| Anorexia is the: | loss of appetite |
| Aspiration is: | breathing of fluid, food, vomitus, or an object into the lungs |
| A calorie is: | The fuel or energy value of food |
| Daily value is: | how a serving fits into the daily diet |
| Dehydration is: | a decrease in the amount of water in body tissues |
| Dysphagia is: | difficulty swallowing |
| Edema is: | the swelling of body tissues with water |
| A graduate is: | a measuring container for fluid |
| A nutrient isP | a substance that is ingested, digested , absorbed, and used by the body. |
| Nutrition is; | the processes involved in the ingestion, digestion, absorption, and use of foods and fluids by the baody. |
| The MyPlate guidelines recommend which types of oils should be used in the diet? | Fish oils |
| One gram of protein provides how many calories? | 4 |
| One gram of carbohydrate provides how may calories? | 4 |
| The MyPlate food guidance system encourages: | smart and healthy food choices and daily activity |
| A resident is on a 2000 calorie diet. How much whole grain does the person need each day? | At least 3 to 4 ounces |
| Which of the following is important when selecting foods from the meat and beans group? | Choose lean or low-fat meat and poultry. |
| Which nutrient is needed for tissue growth and repair? | Protein |
| Which nutrient provides energy and fiber? | Carbohydrate |
| Which nutrient adds flavor to food? | Fat |
| Which vitamin is needed for vision? | A |
| Which vitamin is needed for nerve function? | B1 |
| Which vitamin is need for resistance to infection? | C |
| Which vitamin is needed for healthy bones? | D |
| Which vitamin is needed for blood clotting? | K |
| Which mineral is needed for the formation of teeth and bones? | Calcium |
| Which mineral allows red blood cells to carry oxygen? | Iron |
| Which mineral is needed for growth and metabolism? | Iodine |
| Which mineral is needed for fluid balance? | Sodium |
| Which mineral is needed fro heart function? | Potassium |
| Food labels contain which of the following information? | Serving size |
| Which statement about eating and nutrition is correct? | Changes from aging affect appetite and the foods eaten |
| With aging, changes occur in the gastrointestinal system. Which is correct? | Taste dulls |
| OBRA requires which of the following for foods served in long-term care centers? | Food be served at the correct temperature |
| Food must be served: | promptly |
| A resident gets the house diet. Which is correct? | The person has no dietary limits or changes. |
| Persons with difficulty swallowing usually require: | a dysphagia diet |
| Which foods are allowed on a clear-liquid diet? | Ginger ale and jello |
| A person is on a full-liquid diet. Foods on this diet are: | liquid at room temperature or melt at body temperature |
| A person is on a mechanical soft diet. The person can have which of the following? | Mild cheeses |
| A person is on a fiber and residue restricted diet. The person can have which of the following? | Refined bread and crackers |
| A high-fiber diet is ordered for: | constipation and GI disorders |
| A person is on a bland diet. Which is correct? | Fried foods are not allowed |
| A person is on a high-calorie diet. Which is correct? | There are dietary increases in all foods |
| High-iron diets are ordered: | when there is blood loss |
| A person is on a low-cholesterol diet. Which food is allowed? | Skim milk |
| A person is on a high-protein diet. Which foods are high in protein? | Meat, fish, and poultry |
| A person on a sodium-controlled diet can: | have fruits and vegetables |
| Diabetes meal planning involves: | consistency in what is eaten and when. |
| A person ha diabetes. All food served is not eaten. What should you do? | Tell the nurse |
| Diabetes meal planning involves having the person: | eat the same amount of carbohydrates, proteins, and fat each day |
| A resident has dysphagia. The person is at risk for: | aspiration |
| The doctor ordered a dysphagia diet for a resident. The person's food is pureed. Which is correct? | The person's food is thick like mashed potatoes |
| Which is a sign or symptom of dysphagia? | Difficulty breathing during or after eating |
| Which is a sign or symptom of dysphagia? | hoarseness after eating |
| A resident is on aspiration precautions. The person eats in bed. To provide for safety during meals, you should position the person in _____ position | Fowler's |
| 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? | At least 1 hour |
| A resident is on aspiration precautions. When the person is done eating, you need to check his mouth for: | pocketing |
| A resident is on aspiration precautions. Where will you find instructions about special feeding needs? | The person's care plan |
| A resident's 24-hour fluid intake was 1500 ml You know that his amount: | is below normal requirements |
| To maintain normal fluid balance, an adult needs to ingest _______ ml of fluid a day. | 2000- 2500 |
| Older persons are at risk for dehydration because: | the amount of body water decreases with age |
| The doctor ordered "encourage fluids" for a resident. Which action is correct? | Offer a variety of fluids |
| The doctor ordered "restrict fluids" for a resident. Which action is correct? | Record the person's intake |
| A resident is NPO. This means that the person: | cannot eat or drink anything |
| A resident has the following items on her meal tray. Which is counted as fluid intake? | Soup |
| A resident has the following items on his meal tray. Which is counted as fluid intake | Coffee |
| Intake and output are totaled: | at the end of the shift. |
| A male resident is on I&O. When urinating, he needs to use: | the urinal |
| A resident'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? | 175 |
| When preparing the person for meals, you need to do which of the following? | Assist with oral hygiene |
| A resident will sit in the bedside chair for lunch. After preparing the person for lunch, what should you do? | Place the call light within the person's reach |
| you did not serve a resident's tray promptly. What should you do? | Check the food temperature. |
| You are feeding a resident. You need to serve: | foods in the order that the person prefers. |
| You are feeding a resident. You need to serve foods with a: | spoon |
| A resident is visually impaired. You need to do which of the following? | Use the numbers on a clock to identify the location of food |
| You are going to feed a resident. You need to do which of the following? | Alternate between solid and liquid foods. |
| A resident has three fluids on his tray. How many straws will you need? | Three |
| Which will not prevent the spread of infection when providing drinking water? | Store the ice scoop in the ice dispenser |
| When do residents need fresh drinking water? | Every shift and whenever the pitcher is empty |
| Between-meal nourishments are served: | when they arrive on the unit. |
| Calorie counts are ordered for a resident. What should you do? | Note what the person ate and how much |
| The MyPlate guidelines describe your plate as being half-filled with fruits and vegetables. | True |
| Older persons need fewer calories than younger people. | True |
| The amount of fluid taken in (intake) and the amount of fluid lost (output) must be equal. | True |
Created by:
Healthtrade