Question 1

Which medication(s)affect appetite and nutrition in the older adult?

Accepted Answer

A)  Digoxin 
B)  Theophylline 
C)  Iron supplements 
D)  Aspirin 
E)  Phenergan 
A)  Digoxin 
B)  Theophylline 
C)  Iron supplements 
D)  Aspirin 
E)  Phenergan A,B,C,D

Question 2

An older adult with a gastrostomy tube has difficulty using the dominant hand.Which of the following should the nurse provide to prevent complications of the gastrostomy tube?

Accepted Answer

A)  Use foam swabs to brush the teeth. 
B)  Provide oral care every 4 hours. 
C)  Supply a soft tooth brush and floss. 
D)  Position the patient at 90 degrees for tube feedings. 
A)  Use foam swabs to brush the teeth. 
B)  Provide oral care every 4 hours. 
C)  Supply a soft tooth brush and floss. 
D)  Position the patient at 90 degrees for tube feedings. B

Question 3

Which of the following is a true statement about nutrition for older adults?

Accepted Answer

A)  The older person should be encouraged to practice strict controls on cholesterol intake to ensure protection against heart disease. 
B)  Transportation can be a critical factor in nutritional insufficiency in older adults. 
C)  Soul food is a concern primarily for the African-American culture. 
D)  No government programs promote congregate dining among older adults. 
A)  The older person should be encouraged to practice strict controls on cholesterol intake to ensure protection against heart disease. 
B)  Transportation can be a critical factor in nutritional insufficiency in older adults. 
C)  Soul food is a concern primarily for the African-American culture. 
D)  No government programs promote congregate dining among older adults. B

Question 4

The nurse notices that an older adult's urine is greenish-brown.Which step should the nurse implement next?

Accepted Answer

A)  Increase oral fluid intake. 
B)  Review laboratory reports. 
C)  Evaluate the medication list. 
D)  Determine fluid volume status. 
A)  Increase oral fluid intake. 
B)  Review laboratory reports. 
C)  Evaluate the medication list. 
D)  Determine fluid volume status.

Question 5

Which recommendations for daily food intake is correct for older adults according to the MyPlate for Older Adults from Tufts University?

Accepted Answer

A)  Three 8-ounce glasses of water 
B)  Two servings of deep-colored fruit 
C)  Four or more servings of high-quality protein 
D)  One or two servings of brightly colored vegetables 
E)  Three or more servings of low-fat or nonfat dairy products
F)Six or more servings of fortified,enriched,or whole grain foods 
A)  Three 8-ounce glasses of water 
B)  Two servings of deep-colored fruit 
C)  Four or more servings of high-quality protein 
D)  One or two servings of brightly colored vegetables 
E)  Three or more servings of low-fat or nonfat dairy products
F)Six or more servings of fortified,enriched,or whole grain foods

Question 6

Which of the following is a true statement about fluid intake for older adults?

Accepted Answer

A)  Daily total volume should be 1500 ml to 2000 ml. 
B)  Coffee is a suitable beverage for maintaining hydration. 
C)  Caffeinated beverages are sometimes preferable to water. 
D)  Total daily fluid intake should be approximately 10 ml per kg of body weight. 
A)  Daily total volume should be 1500 ml to 2000 ml. 
B)  Coffee is a suitable beverage for maintaining hydration. 
C)  Caffeinated beverages are sometimes preferable to water. 
D)  Total daily fluid intake should be approximately 10 ml per kg of body weight.

Question 7

To avoid trauma to the mouth from hot food being served to a patient diagnosed with dementia,the nurse should:

Accepted Answer

A)  Set hot food aside to allow it to cool slightly. 
B)  Mix the hot food item with a cold food item. 
C)  Touch the food to check the temperature before serving. 
D)  Request a patient menu that includes several cold foods. 
A)  Set hot food aside to allow it to cool slightly. 
B)  Mix the hot food item with a cold food item. 
C)  Touch the food to check the temperature before serving. 
D)  Request a patient menu that includes several cold foods.

Question 8

Which intervention(s)can be used to improve intake for individuals with dementia?

Accepted Answer

A)  Serve soup in a plastic bowl. 
B)  Cut up foods before serving. 
C)  Use clear cups to serve drinks. 
D)  Provide one utensil at a time. 
A)  Serve soup in a plastic bowl. 
B)  Cut up foods before serving. 
C)  Use clear cups to serve drinks. 
D)  Provide one utensil at a time.

Question 9

A nurse is educating a patient who has been recently diagnosed with osteoporosis on foods high in calcium.The nurse should include which food choice?

Accepted Answer

A)  Okra 
B)  Plain yogurt 
C)  Turnip greens 
D)  Whole wheat bread 
A)  Okra 
B)  Plain yogurt 
C)  Turnip greens 
D)  Whole wheat bread

Question 10

The nurse is feeding an older adult patient with hemiparesis as a result of a stroke.Which intervention by the nurse is most important when feeding this patient?

Accepted Answer

A)  Allow time to empty the mouth between bites. 
B)  Provide foods that require chewing. 
C)  Offer small sips of fluids with each bite. 
D)  Serve pureed foods only. 
A)  Allow time to empty the mouth between bites. 
B)  Provide foods that require chewing. 
C)  Offer small sips of fluids with each bite. 
D)  Serve pureed foods only.

Question 11

Which combination is suitable for the daily diet of older adults?

Accepted Answer

A)  Vitamin B??, 2.4 mcg; and fiber, 15 g 
B)  Three 8-oz glasses of fluid; and 1600 calories 
C)  Vitamin B??, 1.1 mcg; and 40% of daily calories from fat 
D)  Calcium, 1200 mg; and vitamin D, 600 to 800 units 
A)  Vitamin B??, 2.4 mcg; and fiber, 15 g 
B)  Three 8-oz glasses of fluid; and 1600 calories 
C)  Vitamin B??, 1.1 mcg; and 40% of daily calories from fat 
D)  Calcium, 1200 mg; and vitamin D, 600 to 800 units

Question 12

The nurse instructs the unlicensed assistive personnel to feed an older adult.If the nurse is unable to observe feeding directly,then which action should the nurse use to assess the older adult's risk for aspiration immediately after feeding?

Accepted Answer

A)  Note food volume eaten. 
B)  Observe skin color. 
C)  Inspect for pocketing. 
D)  Monitor for bradypnea. 
A)  Note food volume eaten. 
B)  Observe skin color. 
C)  Inspect for pocketing. 
D)  Monitor for bradypnea.

Question 13

An older man dislikes the daily meal he receives from his family because it is always cold.He is underweight and has a hemoglobin of 11.2 g/100 ml.Which recommendation should the nurse implement?

Accepted Answer

A)  Assess the man for a potential transfer to an assisted living facility. 
B)  Meet with the man and his family to solve the problem. 
C)  Collaborate with a social worker for food stamps. 
D)  Ask the family about providing hot meals for him. 
A)  Assess the man for a potential transfer to an assisted living facility. 
B)  Meet with the man and his family to solve the problem. 
C)  Collaborate with a social worker for food stamps. 
D)  Ask the family about providing hot meals for him.

Question 14

The following nursing interventions represent each of the four steps of a nutritional assessment.Rank them in order,beginning with the first step.

Accepted Answer

A) Measure the midpoint of the upper arm. 
B) Obtain blood for serum transferrin level. 
C) Examine the lips,gums,and oral cavity. 
D) Ask for an up-to-date list of medications. 
E) None of the above 
A) Measure the midpoint of the upper arm. 
B) Obtain blood for serum transferrin level. 
C) Examine the lips,gums,and oral cavity. 
D) Ask for an up-to-date list of medications. 
E) None of the above

Question 15

Which increases the risk for chronic dehydration in older adults?

Accepted Answer

A)  Overuse of diuretic agents 
B)  Poor cognitive function 
C)  Dry mucous membranes 
D)  Fluid loss from vomiting 
A)  Overuse of diuretic agents 
B)  Poor cognitive function 
C)  Dry mucous membranes 
D)  Fluid loss from vomiting

Question 16

Which is a common age-related physical change that may affect digestion and food intake?

Accepted Answer

A)  Loss of the majority of taste buds 
B)  Decreased motility in the esophagus 
C)  Decreased cholecystokinin secretion 
D)  Loss of smell 
A)  Loss of the majority of taste buds 
B)  Decreased motility in the esophagus 
C)  Decreased cholecystokinin secretion 
D)  Loss of smell

Question 17

Which intervention should the nurse use to decrease the risk of burns during mealtime in patients with mental and physical impairments?

Accepted Answer

A)  Wait until the drink has cooled. 
B)  Assist patients with warm drinks. 
C)  Use plastic mugs instead of ceramic. 
D)  Serve only cold beverages to patients at risk. 
A)  Wait until the drink has cooled. 
B)  Assist patients with warm drinks. 
C)  Use plastic mugs instead of ceramic. 
D)  Serve only cold beverages to patients at risk.

Question 18

The nursing home staff needs assistance to feed properly the residents who need assistance with feeding.Which of the following should the nurse implement to ensure that the residents are properly fed?

Accepted Answer

A)  Instruct the feeding assistants to feed four people at a time. 
B)  Draw on the availability of family members who are able to follow instructions. 
C)  Ask some residents to self-feed for part of the mealtime. 
D)  Assign a small group of nursing assistants to do the feeding. 
A)  Instruct the feeding assistants to feed four people at a time. 
B)  Draw on the availability of family members who are able to follow instructions. 
C)  Ask some residents to self-feed for part of the mealtime. 
D)  Assign a small group of nursing assistants to do the feeding.

Question 19

The nurse is trying to improve the nutritional status of residents in the nursing home.Which recommendations should the nurse implement?

Accepted Answer

A)  Develop a seating chart for the main dining room based on the unit to facilitate a more organized and efficient meal delivery. 
B)  Replace the fluorescent lighting with candles at every table to create a cozy, restaurant-like atmosphere. 
C)  Provide nutritious food according to the residents' expressed food preferences with a liberal use of seasonings that do not exceed any sodium restrictions. 
D)  Distribute "med-pass" nutritional supplements. 
A)  Develop a seating chart for the main dining room based on the unit to facilitate a more organized and efficient meal delivery. 
B)  Replace the fluorescent lighting with candles at every table to create a cozy, restaurant-like atmosphere. 
C)  Provide nutritious food according to the residents' expressed food preferences with a liberal use of seasonings that do not exceed any sodium restrictions. 
D)  Distribute "med-pass" nutritional supplements.

Question 20

Which of the following is a true statement?

Accepted Answer

A)  Urine flow gradually decreases in older age. 
B)  Older adults generally need less fluid than younger people because of their lower body water content. 
C)  Urine-specific gravity and skin turgor can be used to diagnose dehydration in older adults and in younger people. 
D)  Multiple physiological changes of aging place older adults at a greater risk of dehydration than middle-aged persons or children. 
A)  Urine flow gradually decreases in older age. 
B)  Older adults generally need less fluid than younger people because of their lower body water content. 
C)  Urine-specific gravity and skin turgor can be used to diagnose dehydration in older adults and in younger people. 
D)  Multiple physiological changes of aging place older adults at a greater risk of dehydration than middle-aged persons or children.

Exam 9: Nutrition and Hydration

Which medication(s)affect appetite and nutrition in the older adult?

An older adult with a gastrostomy tube has difficulty using the dominant hand.Which of the following should the nurse provide to prevent complications of the gastrostomy tube?

Which of the following is a true statement about nutrition for older adults?

The nurse notices that an older adult's urine is greenish-brown.Which step should the nurse implement next?

Which recommendations for daily food intake is correct for older adults according to the MyPlate for Older Adults from Tufts University?

Which of the following is a true statement about fluid intake for older adults?

To avoid trauma to the mouth from hot food being served to a patient diagnosed with dementia,the nurse should:

Which intervention(s)can be used to improve intake for individuals with dementia?

A nurse is educating a patient who has been recently diagnosed with osteoporosis on foods high in calcium.The nurse should include which food choice?

The nurse is feeding an older adult patient with hemiparesis as a result of a stroke.Which intervention by the nurse is most important when feeding this patient?

Which combination is suitable for the daily diet of older adults?

The nurse instructs the unlicensed assistive personnel to feed an older adult.If the nurse is unable to observe feeding directly,then which action should the nurse use to assess the older adult's risk for aspiration immediately after feeding?

An older man dislikes the daily meal he receives from his family because it is always cold.He is underweight and has a hemoglobin of 11.2 g/100 ml.Which recommendation should the nurse implement?

The following nursing interventions represent each of the four steps of a nutritional assessment.Rank them in order,beginning with the first step.

Which increases the risk for chronic dehydration in older adults?

Which is a common age-related physical change that may affect digestion and food intake?

Which intervention should the nurse use to decrease the risk of burns during mealtime in patients with mental and physical impairments?

The nursing home staff needs assistance to feed properly the residents who need assistance with feeding.Which of the following should the nurse implement to ensure that the residents are properly fed?

The nurse is trying to improve the nutritional status of residents in the nursing home.Which recommendations should the nurse implement?

Which of the following is a true statement?

Introduction to Healthy Aging

Gerontological Nursing History, Education, and Roles

Care Across the Continuum

Culture and Aging

Theories of Aging and Physical Changes

Social, Psychological, Spiritual, and Cognitive Aspects of Aging

Assessment and Documentation for Optimal Care

Safe Medication Use

Elimination

Rest, Sleep, and Activity

Promoting Healthy Skin and Feet

Promoting Safety

Living With Chronic Illness

Pain and Comfort

Diseases Affecting Vision and Hearing

Metabolic Disorders

Bone and Joint Problems

Cardiovascular and Respiratory Disorders

Neurological Disorders

Cognitive Impairment

Mental Health

Economic and Legal Issues

Relationships, Roles, and Transitions

Loss, Death, and Palliative Care

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