Deck 19: Assisting With Nutrition and Fluids

Question 1

A person is on a 1000-calorie diet. How much fruit is needed each day?

A) About 1/2 cup
B) At least 1 cup
C) At least 2 cups
D) 3 cups

Answer 1

At least 1 cup

Question 2

These vitamins are not stored. They must be ingested daily.

A) Vitamins A and D
B) Vitamins D and E
C) Vitamins E and K
D) Vitamin C and the B complex vitamins

Answer 2

Vitamin C and the B complex vitamins

Question 3

The MyPyramid 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

Answer 3

Smart and healthy food choices and daily activity

Question 4

A calorie is

A) How a serving fits into the daily diet
B) A substance that is ingested, digested, absorbed, and used by the body
C) A container used to measure fluid
D) The amount of energy produced when the body burns food

Question 5

How many calories does one gram of fat provide?

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

Question 6

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 7

Which is not an OBRA requirement for foods served in nursing centers?

A) Each person's nutritional and dietary needs are met.
B) The person's diet is well-balanced.
C) Each person is served at least 3 meals. A bedtime snack is offered.
D) Food is prepared and seasoned for each person's individual tastes.

Question 8

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

Question 9

Minerals are needed

A) For tissue growth and repair
B) To add flavor to food
C) To provide fiber for bowel elimination
D) For bone and tooth formation

Question 10

Which statement about eating and nutrition is incorrect?

A) Food practices are affected by culture and religion.
B) Unpleasant sights, thoughts, and smells affect appetite.
C) Appetite usually increases during illness and recovery from injury.
D) Changes from aging affect appetite and the foods eaten.

Question 11

Which nutrient is needed for tissue growth and repair?

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

Question 12

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 13

Aspiration is

A) Loss of appetite
B) Breathing fluid, food, vomitus, or an object into the lungs
C) The backward flow of food from the stomach to the mouth
D) The swelling of body tissues with water

Question 14

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) Egg yolks are low in cholesterol

Question 15

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 16

Which nutrient provides energy and fiber?

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

Question 17

How many calories does one gram of protein provide?

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

Question 18

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 19

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 20

How many calories does one gram of carbohydrate provide?

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

Question 21

A person has diabetes. All food served is not eaten. What should you do?

A) Provide a between-meal snack.
B) Tell the nurse.
C) Leave the tray. Perhaps the person will eat later.
D) Give insulin.

Question 22

A person is on a mechanical soft diet. The person can have the following except

A) Mild cheeses
B) Strained fruit juices
C) Raw vegetables
D) Pudding and plain cake

Question 23

Which foods are not allowed on a clear liquid diet?

A) Custard, eggnog, and plain ice cream
B) Water, tea, and coffee
C) Clear fruit juices and fat-free clear broth
D) Hard candy and Popsicles

Question 24

A person is on a full-liquid diet. Foods on this diet are

A) Semisolid
B) Easily chewed
C) Liquid at room temperature or melt at body temperature
D) Low in roughage

Question 25

High-iron diets are ordered

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

Question 26

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 27

Persons with difficulty swallowing may require

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

Question 28

A resident is on aspiration precautions. The person eats in bed. To provide for safety during meals you should position the person in the

A) Fowler's position
B) Sims' position
C) Lateral position
D) Prone position

Question 29

A patient has dysphagia. The person is at risk for

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

Question 30

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

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

Question 31

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 32

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 33

A person is on a low-cholesterol diet. Which food is allowed?

A) Cheddar cheese
B) Skim milk
C) Creamed soup
D) Fried chicken

Question 34

A resident is on aspiration precautions. Where will you find instructions about special feeding needs?

A) Ask the person
B) The person's care plan
C) The person's chart
D) On the person's meal tray

Question 35

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 36

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 37

A high-fiber diet is ordered for

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

Question 38

Which is not a sign or symptom of dysphagia?

A) Excessive drooling
B) Pocketing of food
C) Increased appetite
D) Hoarseness after eating

Question 39

Which is not a sign or symptom of dysphagia?

A) Choking
B) Coughing
C) Difficulty breathing during or after eating
D) Constipation

Question 40

The doctor ordered a dysphagia diet for a patient. The person's food is pureed. Which is correct?

A) The person drinks his food from a cup.
B) The person's food is thick like mashed potatoes.
C) The person needs to eat with a spoon.
D) The person's food is served in a bowl.

Question 41

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 42

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

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

Question 43

Before serving meal trays you need the following information from the nurse and the care plan except

A) How to provide for the person's comfort
B) What assistive devices the person uses
C) How much help the person needs
D) If the person's intake is measured

Question 44

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) Ask the person to record intake and output.

Question 45

Which will not 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 numbers.
B) Do not touch the rim or inside of the water cups or pitcher.
C) Do not let the ice scope touch the rim or inside of the water cups or pitcher.
D) Store the ice scope in the ice dispenser.

Question 46

Four residents sit at a horseshoe-shaped table for meals. You feed them at the same time. This is

A) Social dining
B) Family dining
C) Assistive dining
D) Low-stimulation dining

Question 47

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 48

The amount of fluid taken in (intake) and the amount of fluid lost (output) must be equal.

Question 49

Gavage is

A) The process of giving a tube feeding
B) A container used to measure fluid
C) A tube inserted through the nose and into the stomach
D) Giving nutrients through the gastro-intestinal system

Question 50

A resident is incontinent. When preparing the person for meals, do the following except

A) Make sure the person is clean and dry
B) Assist with hand washing
C) Assist with oral hygiene
D) Restrict the person's fluids

Question 51

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

A) Record the person's intake.
B) Place an NPO sign above the person's bed.
C) Offer a variety of fluids.
D) Keep fluids within the person's reach.

Question 52

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 53

Between-meal snacks are served

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

Question 54

You are going to feed a resident. You need to do the following except

A) Sit so that you face the person
B) Say a prayer with the person
C) Check food temperature
D) Engage the person in pleasant conversation

Question 55

A patient will sit in the bedside chair for lunch. After preparing the person for lunch, do the following:

A) Lock the bed wheels.
B) Place the signal light within the person's reach.
C) Lock the chair wheels.
D) Offer the person the bedpan.

Question 56

A resident is visually impaired. Do the following except

A) Describe the food on the tray
B) Use the numbers on a clock to identify the location of foods
C) Ask if the person needs help opening cartons, buttering bread, cutting meat, and so on
D) Feed the person

Question 57

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 58

Enteral nutrition is

A) An opening in the stomach
B) Fluid administered through a needle inserted into a vein
C) Giving nutrients into the gastro-intestinal tract through a feeding tube
D) A tube inserted through the nose into the stomach

Question 59

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

A) Record the person's intake.
B) Provide frequent oral hygiene.
C) Keep the water pitcher within the person's reach.
D) Offer water in a small glass.

Question 60

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 61

A person has a naso-gastric tube. To prevent the tube from irritating the nose, the tube is secured to the

A) Nose
B) Face
C) Mouth
D) Ear

Question 62

A naso-gastric tube is

A) An opening in the stomach
B) An opening into the middle part of the small intestine
C) A feeding tube inserted through the nose and into the small intestine
D) A feeding tube inserted through the nose and into the stomach

Question 63

You note bleeding from an IV insertion site. Which action is correct?

A) Tell the nurse at once.
B) Apply a dressing over the needle or catheter.
C) Clamp the IV tubing.
D) Discontinue the IV.

Question 64

The alarm is sounding on an IV infusion pump. Which action is correct?

A) Tell the nurse at once.
B) Turn off the pump.
C) Change the controls on the pump.
D) Unplug the pump.

Question 65

Persons receiving tube feedings are at risk for aspiration. You need to report the following to the nurse at once except

A) Complaints of nausea
B) Coughing
C) Fever
D) Pulse rate of 72

Question 66

A person has an IV. Which statement is correct?

A) You can start the IV.
B) You can regulate the flow rate.
C) You decide what amount to give.
D) You are never responsible for starting or maintaining IV therapy.

Question 67

After a tube feeding, the person is positioned in semi-Fowler's position for

A) 15 minutes
B) About 30 minutes
C) 45 minutes
D) 1 to 2 hours

Question 68

The backward flow of stomach contents into the mouth is

A) Dysphagia
B) Regurgitation
C) Gavage
D) Emesis

Question 69

Intravenous (IV) therapy is

A) Giving nutrients through the gastro-intestinal system
B) A tube feeding
C) Giving fluids through a needle or catheter inserted into a vein
D) The many processes involved in the ingestion, digestion, absorption, and use of food and fluids by the body

Question 70

To check the IV flow rate, do the following

A) Count the number of drops in 30 seconds and multiply by 2
B) Count the number of drops in 1 minute
C) Check how much fluid remains in the IV bag
D) Note if the rate seems too fast or too slow

Question 71

The nurse asks you to check an IV flow rate. You need to tell the nurse at once if no fluid is dripping or if the rate is too fast or too slow.

Question 72

A gastrostomy tube is

A) An opening in the stomach
B) An opening into the middle part of the small intestine
C) A tube inserted through a surgically created opening in the stomach
D) A tube inserted through the nose and into the stomach

Question 73

Persons with feeding tubes need frequent

A) Perineal care
B) Catheter care
C) Oral hygiene
D) Oral fluids

Question 74

Which health team member checks tube placement before a tube feeding is given?

A) An RN
B) A physical therapist
C) A dietitian
D) A nursing assistant