Test - Nutrition in Older Adults

http://www.nursingcenter.com/prodev/ce_article.asp?tid=573406

Sorry about these late posts, I didn't realize that I had them sitting in drafts.
I don't have time to post answers, but if you don't know , it shows you what you need to find out. Answers can be found in article by following link.

1.
The hypermetabolism associated with trauma and surgery typically causes which nutritional deficit?
a. protein-energy undernutrition
b. malabsorption
c. failure to thrive
d. carbohydrate deficiency

2.
Overweight in older adults
a. significantly reduces life span.
b. may help protect against injury.
c. also reduces fat-free mass.
d. reduces the need for dietary protein.

3.
An older adult's daily diet should provide approximately how many kilocalories per kilogram of body weight?
a. 20
b. 30
c. 40
d. 50

4.
No more than which percentage of the daily diet of older adults should consist of fat?
a. 20%
b. 25%
c. 30%
d. 35%

5.
Approximately how many grams per kilogram of body weight is the recommended average daily protein intake for older adults?
a. 1
b. 1.5
c. 2
d. 2.5

6.
Without any specific indications for increasing or decreasing fluid intake, older adults should drink a minimum of how much fluid per day?
a. 1,000 mL
b. 1,500 mL
c. 2,000 mL
d. 2,500 mL

7.
Many older adults who live alone--especially those in rural areas--are at risk for poor nutrition as a result of
a. more interest in eating junk food as interest in other activities declines.
b. a decreasing ability to understand nutritional requirements.
c. a preference for nonperishables such as cold cereal.
d. inadequate access to transportation for grocery shopping.

8.
The Cardiovascular Health Study Research Group has defined frailty in older adults as the presence of three of five symptoms, including
a. cognitive impairment.
b. frequent infection.
c. visual impairment.
d. slow walking speed.

9.
In Medicare-funded nursing homes, certified nursing assistants are required to
a. remain with residents who are able to feed themselves until they begin eating.
b. perform nutritional assessments of undernourished residents.
c. record the percentage of food consumed by each resident at each meal.
d. feed residents any food they leave uneaten on their meal trays.

10.
Which method can determine height in an older adult who has a significant spinal curvature?
a. balance beam scale
b. knee-height measure
c. patient self-report
d. tape-measure estimation

11.
Most experts on geriatric nutrition agree that body mass index in older adults should range from
a. 18.5 to 24.9.
b. 19.5 to 26.
c. 22 to 27.
d. 24 to 30.

12.
Which measurement of visceral protein levels can reflect a patient's nutritional status of the previous three weeks?
a. albumin
b. transferring
c. prealbumin
d. retinol-binding protein

13.
Which measure is recommended to help alleviate dry mouth in older adults?
a. offering chewing gum to patients who cannot swallow candy
b. increasing dietary intake of bulky foods
c. using spices instead of salt to flavor foods
d. lubricating lips and dentures with petroleum jelly

14.
To encourage patients to eat at mealtimes,
a. give pain medications after meals to avoid sedation.
b. serve large meals with a variety of choices.
c. encourage family members to visit at mealtimes.
d. serve meals with patients in bed to promote comfort.

15.
Which intervention is specifically recommended for optimal nutritional intake in patients who have mild dementia?
a. initiating tube feedings to supplement dietary intake
b. mimicking actions like chewing, using slightly exaggerated motions
c. preparing food in an area separate from where it is served
d. changing food from its original form as much as possible