Deck 13: Nutrition

Question 1

Which of the following is found in a well-balanced diet?

A)calories to meet energy requirements
B)adequate amounts of vitamins
C)essential amino acids
D)all of the above

Answer 1

D

Question 2

Which of the following is NOT true of a clear liquid diet?

A)It is commonly ordered after surgery
B)It provides easily digested calories,and fluid
C)It includes pudding,orange juice,and ice cream
D)It includes clear broth,popsicles,and gelatin

Answer 2

C

Question 3

You are feeding a client who needs to eat more.He/she doesn't want to finish the meal on the tray.You should

A)force the client to eat.
B)get some different food.
C)encourage the client to finish.
D)continue to feed the client.

Answer 3

C

Question 4

Clients who eat less than what percentage of their meals should be offered snacks or meal alternatives?

A)less than 60%
B)less than 55%
C)less than 65%
D)less than 50%

Question 5

You can help a client feel like eating by

A)showing them their food
B)making the client's surroundings cheerful and attractive
C)saying positive things about the food
D)all of the above

Question 6

When bringing drinking water to client,remember that

A)some clients cannot have water or ice
B)all clients should receive water
C)all clients should receive ice
D)you should never include ice

Question 7

The client has an order for "clear liquid diet." Which of the following items would NOT be on the tray?

A)ginger ale
B)tea with sugar
C)strained carrot juice
D)coffee with cream

Question 8

For client with acute or chronic renal failure,the doctor might order a low ________ diet.

A)cholesterol
B)fat
C)residue
D)sodium

Question 9

A diet designed to meet a client's special needs is called a

A)low-calorie diet
B)general diet
C)regular diet
D)therapeutic diet

Question 10

A client with a disorder of the digestive system is placed on a soft diet.This is an example of a ________ diet.

A)basic
B)diagnostic
C)therapeutic
D)house

Question 11

A diet that omits spicy foods and is made up of foods that are mild in flavor and are easy to digest is called a ________ diet.

A)low-residue
B)bland
C)diabetic
D)all of the above

Question 12

A soft diet has been ordered for your client.What item should be omitted from the tray?

A)fried eggs
B)toast
C)cream of wheat
D)coffee with cream and sugar

Question 13

Canada's Food Guide categorizes food into four different groups as follows:

A)vegetables and fruit,grain products,milk and alternatives
B)vegetables and fruit,grain products,meat and alternatives
C)vegetables and fruit,carbohydrates,milk and alternatives,meat and alternatives
D)vegetables and fruit,grain products,milk and alternatives,meat and alternatives

Question 14

If you have multiple clients to feed it is best to

A)tell your supervisor
B)cover the trays and get to them as soon as possible
C)let the client wait
D)stagger the delivery of meal

Question 15

Nutrients are divided into six categories as follows:

A)carbohydrates,fats,proteins,water,vitamins,minerals
B)carbohydrates,fats,proteins,water,amino acids,minerals
C)carbohydrates,fats,proteins,lipids,vitamins,minerals
D)carbohydrates,fats,proteins,water,vitamins,crystals

Question 16

The client's orders read "NPO".This abbreviation means

A)nothing by mouth
B)change the client's diet
C)force fluids
D)none of the above

Question 17

According to Canada's Food Guide,the recommended number of servings per day of vegetables and fruit for a male aged 61+ is:

A)9-10
B)8-10
C)8-11
D)9-11

Question 18

When the doctor orders that the client is to be on the Intake and Output,the liquid intake is measured when they consume

A)water/milk/juice.
B)soda.
C)gelatin.
D)all of the above

Question 19

A high-residue diet is primarily made up of which of the following foods?

A)food with fiber and bulk
B)fats and protein
C)dairy products and cheeses
D)carbohydrates

Question 20

To help maintain stable levels of glucose in their blood,clients with diabetes are encouraged to have a snack:

A)morning and before bed
B)morning and afternoon
C)during the afternoon and before bed
D)during the afternoon only

Question 21

In facilities,extra nourishment is always distributed to clients by workers from the food-service department.

Question 22

Signs of dysphasia include pocketing food in the mouth,drooling,coughing,especially after sips of liquids,and frequent clearing of the throat.

Question 23

Mealtime is a break in the boring hospital or facility routine.

Question 24

Complete protein examples include meat,fish,poultry,and cheese.

Question 25

When feeding a dysphagia client,be sure the client's mouth is empty prior to offering the next bite.

Question 26

A full liquid diet includes juices,ginger ale,gelatin,popsicles and tea.

Question 27

"Soft mechanical" is a type of special diet that does NOT require extensive chewing.

Question 28

Essential nutrients form and maintain body cell function,provide energy,and regulate
body processes.

Question 29

A well-balanced diet includes dairy products,vegetables,and fruits but omits meat,fish
and poultry.

Question 30

When feeding a client,you should feed the client all of the meat first.

Question 31

Malnutrition means optimal nutrition status.

Question 32

When feeding a client,it is important to create a friendly environment so that the
client does NOT feel rushed.

Question 33

Delivering the correct nourishment to the correct client at the scheduled time is important,especially for clients on therapeutic diets.

Question 34

If your client can or does not drink milk,you may offer them fortified soy beverage.