Deck 5: Nutrition, Weight Management, and Aging

Question 1

Which of the following is the best recipe for healthy nutrition:

A) Near-vegetarian diet that is high in unrefined grains, potatoes, fruit, vegetables, fish, wine, and olive oil, and low in meat, cheese, refined sugar or flour, butter, and margarine
B) Carbohydrates, fiber, sugar, protein, water, vitamins, and minerals
C) Low-fat diet
D) Vitamins and minerals and diet drugs

Answer 1

A
Frequent nutritional controversies and latest fad diets can be confusing. However, the best recipe for healthy nutrition is moderation and balance, including ample fiber in the diet and avoiding excessive fat, sugar, sodium, and calories.

Question 2

What happens to your body when you have too much sodium?

A) Your body's muscles and nerves work properly and attract water.
B) Your body retains excess water, increases the blood pressure level, and makes the heart work harder.
C) Your body processes fiber quicker.
D) Your body stores fat.

Answer 2

B
When a person has too much sodium, their body retains excess water, increases blood pressure level, and makes the heart work harder. Dietary guidelines endorsed by both the American government and leading nutritionists are 2,300 mg a day, or 1 teaspoon daily. Processed and restaurant foods rely heavily on salt as a cheap way to enhance flavor and texture and preserve food. Many foods contain high levels of sodium, such as potato chips, processed meats, frozen dinners, processed lunchmeat, ketchup, most sauces, and canned foods.

Question 3

Explain the relationship between activity and long-term weight management in older adults. ________________________________________________________________________
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Answer 3

As we age, our metabolism-the chemical processes that build and destroy tissue-gradually slows. When it comes to eating, our fat oxidation, or fat-burning rate, slows by about 30% with age. The metabolism that breaks down food components releases them in the form of energy and heat more slowly. Thus, the number of calories that were required to maintain our weight when we were young no longer maintains our weight, but increases it. Also, chronic conditions-most notably arthritis-that accompany the aging process can place limitations on our ability to stay active. Activity is a crucial factor in long-term weight management.

Question 4

Explain the importance of proper hydration for older adults.
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Question 5

What is trans fat?

A) Fat liquid at room temperature
B) Fat solid at room temperature
C) Good fats
D) Partially hydrogenated fat

Question 6

Which of the following is considered a benefit of whole grains?

A) Reduction in all-cause mortality and cardiovascular mortality
B) Assists with weight management
C) Increased energy
D) All of the above.

Question 7

What is the most popular vegetable?

A) Fried tomato
B) Fried brussel sprouts
C) Fried potato
D) Avocado

Question 8

Why is a diet high in fiber important for older adults?

A) Offsets poor eating
B) Reverses the effects of malnutrition
C) Promotes weight loss
D) Helps with constipation

Question 9

According to the National Cancer Institute's recommendation, how many grams of fiber should a person eat each day?

A) 5 grams
B) 10 grams
C) 15 grams
D) 20 grams

Question 10

How does natural sugar in fruit, vegetables, and dairy products differ from added sugar?

A) Natural sugar is harder for the body to break down compared to added sugar
B) Natural sugar has no nutritional value (i.e., empty calories)
C) Natural sugar has more vitamins, minerals, and fiber compared to added sugar
D) Natural sugar increases the likelihood of dental caries, excess weight, and disease compared to added sugar

Question 11

Which of the following statements about fruit and vegetable consumption is true?

A) Older adults living alone consume more fruits and vegetables than older adults living with other people.
B) Fruit and vegetable consumption appears to increase with age, especially among older women, along with vitamin A, vitamin C, and potassium intake.
C) Older adults don't change their fruit and vegetable consumption.
D) Fruit and vegetables are less expensive to purchase and consume.

Question 12

Describe risk factors for malnourishment in older adults:
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Question 13

Which of the following statements about malnutrition in older adults is true?

A) Roughly 1% of community-dwelling older adults are malnourished.
B) Advanced age alone is a risk factor for malnutrition.
C) For older adults, obesity is a greater risk factor than malnutrition for lengthy hospital stays.

Question 14

How is age-related decline in the sense of smell a potential risk factor for heart disease, stroke, diabetes, and other diseases?

A) People try to compensate for the loss of smell and taste, and they may add too much sugar or salt to make food taste better
B) People eat more to feel satisfied
C) People eat unhealthy, processed foods so they can taste the food
D) People try to stimulate their appetite by adding different textures to their foods (e.g., granola and yogurt), which makes them eat more calories

Question 15

What is a shortcoming of using body mass index (BMI) as a tool for screening for overweight and obesity in older adults?

A) BMI is a simple and roughly accurate method for determining individual (but not population) overweight and obesity.
B) Older adults do not like getting their BMI measured.
C) Weight is a better measure of overweight and obesity risk.
D) Excess body fat in older adults may be underestimated by a BMI score.