Deck 8: Nutritional Needs

Question 1

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

A)The older person should be encouraged to practise strict controls on cholesterol intake to ensure protection against heart disease.
B)Transportation can be a critical factor in nutritional insufficiency in older persons.
C)Ethnic cooking is a major concern for older persons, because it makes balanced nutrition difficult to maintain.
D)There are no government programs to promote congregate dining among older persons.

Answer 1

Transportation can be a critical factor in nutritional insufficiency in older persons.

Question 2

Bowel function in the older person can be a source of concern, and potentially serious problems may develop.What mechanical factors may contribute to constipation in the older person?

A)Inadequate toileting
B)Abscess or ulcer of the anal sphincter
C)Altered cognitive status
D)Irregular defecation habits

Answer 2

Abscess or ulcer of the anal sphincter

Question 3

Which of the following is a true statement about dental health in older persons?

A)Most people can expect to lose most of their teeth by old age.
B)Excessive saliva production is a common problem among older persons.
C)Functional and cognitive limitations may contribute to poor oral hygiene.
D)A little blood on the toothbrush is normal.

Answer 3

Functional and cognitive limitations may contribute to poor oral hygiene.

Question 4

An older female adult with alterations in her cognitive status has an increased temperature, poor appetite, and almost fell beside her bed.What should the nurse consider when caring for this older person?

A)The older person may be experiencing loneliness.
B)The older person may be demonstrating signs of constipation.
C)The older person may be hungry and feeling weak.
D)The older person has a fever and is delirious.

Question 5

Which of the following recommendations for daily food intake is correct for older persons according to Eating Well with Canada's Food Guide?

A)Seven servings of fruits and vegetables
B)Five servings of meat and alternatives
C)Four servings of milk and alternatives
D)Ten servings of grain products

Question 6

An older person who has difficulty using the dominant hand also has a gastrostomy tube.What should the nurse provide to prevent complications of the gastrostomy tube?

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

Question 7

Which one of the following is a potential mechanical risk factor that may potentiate malnutrition in older persons?

A)Memory loss
B)Removal from usual cultural patterns
C)Decreased or diminished vision or blindness
D)Loneliness, isolation, or living alone

Question 8

An older person who has iron deficiency anemia complains of abdominal pain, fullness, and diarrhea over a period of 24 hours.Which patient data potentially indicate a systemic cause of this individual's constipation?

A)Abdominal pain
B)Feeling of fullness
C)Loose, watery stools
D)Iron deficiency anemia

Question 9

The nurse is trying to improve the nutritional status of older persons in a nursing home.Which one of the following recommendations should the nurse implement?

A)Develop a seating chart for the main dining room, based on unit, to facilitate a more organized and efficient meal delivery.
B)Replace the fluorescent lighting with candles at every table, to create a cozier, restaurant-like atmosphere.
C)Provide nutritious food according to the older persons' expressed food preferences, with liberal use of seasonings.
D)Distribute "nutritional liquid supplements" such as Ensure.

Question 10

When providing health teaching to an older person, which of the following nutrition information guidelines should be recommended for the older person's daily diet?

A)A daily fibre intake of 15 g
B)No more than 1500 mg/day sodium intake
C)Five servings of meat per day
D)Vitamin D intake of 600 to 800 IU/daily

Question 11

The health care aides working at a long-term care facility need help to properly feed residents who require assistance with feeding.Which of the following plans should the nurse implement to ensure that the residents are fed properly?

A)Instruct the health care aides 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)Feed the residents at different times (e.g., feed one group lunch at 1100 hours, and feed a second group lunch at 1200 hours).

Question 12

The following nursing interventions represent the four steps of a nutritional assessment.Which one would be the final step in the nutritional assessment?

A)Measure the midpoint of the upper arm.
B)Obtain blood for biochemical serum examination.
C)Examine the lips, gums, oral cavity, and skin turgor.
D)Obtain a detailed weight history.

Question 13

The nurse instructs the health care aide to feed an older person.If the nurse is unable to observe feeding directly, which action should the nurse use to assess the older person's risk for aspiration immediately following feeding?

A)Note the food volume eaten by the older person.
B)Observe the older person's skin colour.
C)Inspect for pocketing.
D)Monitor the older person for bradypnea.