Deck 13: Nutrition Through the Life Span Later Adulthood

Question 1

Moderate energy restriction increases _____.​

A) ​body weight
B) ​body fat
C) ​insulin resistance
D) ​HDL cholesterol levels
E) ​LDL cholesterol levels

Answer 1

D

Question 2

The fastest growing age group in the U.S. population is composed of people over _____ years of age

A) ​50
B) ​65
C) ​75
D) ​85
E) ​90

Answer 2

D

Question 3

Rheumatoid arthritis may respond to a diet that is _____.​

A) ​low in saturated fat and high in omega-3 fatty acids
B) ​high in vitamins A, C, and E
C) ​restricted in kcalories
D) ​low in carbohydrates
E) ​low in saturated fat and low in omega-6 fatty acids

Answer 3

A

Question 4

Research supports the notion that an overload of minerals in the body causes Alzheimer's disease.​

Question 5

Zinc intake is commonly low in older adults.​

Question 6

Iron-deficiency anemia is more common in older adults than in young people.​

Question 7

Increasing evidence suggests that overweight and obesity in middle age are associated with Alzheimer's disease.​

Question 8

Osteoarthritis is a common condition among _____ adults.​

A) ​senile
B) ​blind
C) ​obese
D) ​underweight
E) ​active

Question 9

Studies suggest that a diet providing ample carotenoids, vitamin C, and vitamin E may help to prevent the early onset of cataracts.​

Question 10

People can add years to their lives or enhance the quality of their lives through healthy behaviors.​

Question 11

Which nutrient is not involved in preventing cognitive decline in older adults?​

A) ​folate
B) ​vitamin B₁₂
C) ​vitamin D
D) ​vitamin B₆
E) ​DHA

Question 12

Life expectancy in the U.S. is _____ years.​

A) ​68
B) ​72
C) ​75
D) ​79
E) 81​

Question 13

Older adults spend more money per person on foods to eat at home than other age groups.​

Question 14

The elderly are more likely to have medical conditions or to take medications that may compromise folate status.​

Question 15

Which statement characterizes aging?​

A) ​Slower aging is associated with slower metabolism.
B) ​Genetics has no effect on aging.
C) ​Aging cannot be slowed by a healthy lifestyle.
D) ​Aging is an inevitable, natural process.
E) ​Aging can be slowed with the use of appropriate supplements.

Question 16

As people grow older, the use of medicines becomes commonplace, thus increasing the potential for diet-medication interactions.​

Question 17

Vision problems in older adults may be due to _____.​

A) ​being underweight
B) ​low intake of vitamins D and E
C) ​being overweight
D) ​low intake of vitamins C and E
E) ​high intake of vitamins D and E

Question 18

The protein needs of older adults appear to be about the same as those of younger people.​

Question 19

What is a benefit of physical activity in older adults?​

A) ​decreased blood flow to the brain
B) ​decreased risk of cataracts
C) ​increased tolerance to smoking
D) ​increased blood flow to the brain
E) ​decreased muscle mass

Question 20

Which health behavior is the strongest predictor of continued mobility in the later years?​

A) ​not smoking
B) ​low to moderate alcohol consumption
C) ​maintenance of moderate body weight
D) ​frequent physical activity
E) ​sleeping regularly and adequately

Question 21

The estimated energy requirements for adults decreases steadily after age _____.​

A) ​19
B) ​30
C) ​40
D) ​51
E) ​65

Question 22

One nutrient that is under-consumed by many elderly people is _____.​

A) ​vitamin A
B) ​protein
C) ​vitamin D
D) ​vitamin C
E) ​triglycerides

Question 23

Energy needs decline with advancing age partly because _____.​

A) ​sarcopenia is not significant in later years
B) ​organs actually get smaller and so require less energy
C) ​older people usually increase their physical activity
D) ​basal metabolic rate declines as people age
E) ​older people are better able to absorb energy from foods

Question 24

Many older people take in adequate amounts of _____.​

A) ​vitamin A
B) ​vitamin D
C) ​folate
D) ​zinc
E) ​calcium

Question 25

Which factor increases the likelihood of iron deficiency in older adults?​

A) ​not using enough antacids
B) ​increased stomach acid secretion
C) ​chronic blood loss due to disease or medicines
D) ​elevated heart rates during seizures
E) ​limited intake of milk

Question 26

Fat intake should be moderate in the diets of most older adults because a reduction in dietary fat intake helps _____.​

A) ​alleviate constipation
B) ​retard the development of atherosclerosis
C) ​reduce the risk of osteoporosis
D) ​increase lean body mass
E) ​clear room for carbohydrate consumption

Question 27

Your grandfather is beginning to have trouble completing familiar tasks, such as using a microwave oven. You recognize this as an early sign of _____.​

A) ​omega fatty acid deficiency
B) ​normal age-related changes
C) ​Alzheimer's disease
D) ​malnutrition
E) ​cerebral cortex hypertrophy

Question 28

Dehydrated older adults are more susceptible to _____.​

A) ​ambulatory distress
B) ​urinary tract infections
C) ​herniation
D) ​stomach ulcers
E) ​emphysema

Question 29

Older adults are predisposed to fluid imbalances because _____.​

A) ​they pay too close attention to their thirst
B) ​they find it too easy to obtain fluids and so become complacent
C) ​fluids they ingest are more rapidly processed by the kidneys
D) ​they may have reduced thirst
E) ​they may have an increase in total body water as they age

Question 30

Sarcopenia refers to _____.​

A) ​loss of muscle mass
B) ​vitamin deficiency
C) ​bone loss
D) ​malnutrition associated with aging
E) ​fat loss

Question 31

The DRI Committee found that _____% of adults 51 years and older have atrophic gastritis due to the inability to absorb vitamin B₁₂.​

A) ​5 to 10
B) ​10 to 30
C) ​30 to 35
D) ​40 to 45
E) ​50 to 60

Question 32

An important physical change of aging that affects nutrition is _____.​

A) ​hair loss
B) ​decreased circulation
C) ​enhanced vision
D) ​sluggish intestinal motility
E) ​increased sense of smell

Question 33

Severe fat restriction among older adults may lead to _____.​

A) ​nutrient deficiencies
B) ​weight gain
C) ​greater risk of cancer
D) ​dehydration
E) ​depression

Question 34

Protein is especially important for older adults to _____.​

A) ​promote sarcopenia
B) ​rebuild aging bones
C) ​support a healthy immune system
D) ​prevent macular degeneration
E) ​offset rheumatoid arthritis

Question 35

In Alzheimer's disease, the brain develops _____ and _____.​

A) ​stellaroid plaques; neural tube tangles
B) ​senile plaques; neuromuscular fibers
C) ​senile plaques; neurofibrillary tangles
D) ​free-radicals; senile tangles
E) ​loose plaques; free-radicals

Question 36

The older adult's intake of fruits and vegetables may be limited because of _____.​

A) ​decreased visual acuity
B) ​decreased muscle mass
C) ​adequate cooking facilities
D) ​chewing problems
E) ​decreased sense of smell

Question 37

The most important nutrition concern for a patient with Alzheimer's disease is _____.​

A) ​allowing the person to choose their own foods
B) ​a strict eating schedule
C) ​maintaining appropriate body weight
D) ​a regimen of dietary supplements
E) ​keeping adequately hydrated

Question 38

Which protein source is most appropriate for older adults?​

A) ​milk and cheese
B) ​legumes and fish
C) ​whole grains and legumes
D) ​nonfat milk and peanut butter
E) ​cottage cheese and legumes

Question 39

The best choice for older adults with small energy allowances is to _____.​

A) ​take vitamin-mineral supplements
B) ​select nutrient-dense foods
C) ​consume less food
D) ​moderate alcohol consumption
E) ​cut back on water intake

Question 40

Older adults face a greater risk of vitamin D deficiency than young people due to _____.​

A) ​low consumption of meat
B) ​low intake of vegetables
C) ​limited exposure to sunlight
D) ​low intake of fiber
E) ​higher intakes of fat

Question 41

Few older adults consume the recommend amount of _____ due to complaints about stomach discomfort.​

A) ​meat
B) ​fruit
C) ​milk
D) ​bread
E) ​vegetables

Question 42

Preventive factors for _____ may include supplements of the omega-3 fatty acid DHA, some B vitamins (folate, vitamin B₆, and vitamin B₁₂), and the carotenoids lutein and zeaxanthin.​

A) ​cataracts
B) ​macular degeneration
C) ​rheumatoid arthritis
D) ​hypertension
E) ​dementia

Question 43

Healthy older adults who have not been active can ease into a suitable routine by first trying to _____ more.​

A) ​run
B) ​walk
C) ​cycle
D) ​play basketball
E) ​play cards

Question 44

The antioxidant nutrients and phytochemicals in fruits and vegetables may help slow the progression of _____.​

A) ​Alzheimer's
B) ​type 1 diabetes
C) ​cataracts
D) ​senile dementia
E) ​urinary tract infections

Question 45

The U.S. Bureau of the Census projects that by the year _____ more than a million Americans will be 100 years old or older.​

A) ​2018
B) ​2020
C) ​2025
D) ​2030
E) ​2040

Question 46

An adequate calcium intake throughout life helps protect against ______.​

A) ​cancer
B) ​osteoporosis
C) ​diabetes
D) ​cardiovascular disease
E) ​osteosarcopenia

Question 47

The DRI for vitamin B₁₂ for adults over 51 is _____.​

A) ​2.4 mg/day
B) ​0.24 mg/day
C) ​2.4 µg/day
D) ​4.0 µg/day
E) ​4.2 µg /day

Question 48

When an older adult is feeling too tired to participate in work, family, or social activities, this is likely a warning sign of _____.​

A) ​a brain tumor
B) ​Alzheimer's
C) ​type 2 diabetes
D) ​early on-set senile dementia
E) ​typical age-related changes

Question 49

Moderate sodium intake and adequate intakes of potassium, calcium, and other minerals help prevent_____.​

A) ​hyperbolic disorder
B) ​hyperthermia
C) ​hypernatremia
D) ​hyperextension
E) ​hypertension

Question 50

When low fiber intakes are combined with low fluid intakes and inadequate physical activity, _____ becomes more likely.​

A) ​malnutrition
B) ​constipation
C) ​high blood sugar levels
D) ​diabetes
E) ​obesity

Question 51

An older adult complains about the expense of cooking for one. You suggest _____.​

A) ​purchasing large bags of frozen vegetables​
B) ​purchasing large bags of shredded cheese
C) ​purchasing eggs in large quantities
D) ​stocking up on fresh produce when in season
E) ​buy lots of groceries and give them to your neighbors

Question 52

When the number of neurons in the _____ diminishes, balance and posture are affected.​

A) ​hindbrain
B) ​cerebral cortex
C) ​cerebrum
D) ​neurofibrillary tangles
E) ​sensory organs

Question 53

Since 1950, the population older than age 65 has almost _____.​

A) ​quintupled
B) ​halved
C) ​quadrupled
D) ​doubled
E) ​tripled

Question 54

Which lifestyle habit is not associated with improvement of physiological age in older adults?​

A) ​engaging in daily physical activity
B) ​having a sense of purpose
C) ​avoiding tobacco use
D) ​following a plant-based diet
E) ​following a diet that includes plenty of red meat

Question 55

Basal metabolic rate declines _____ percent per decade, in part because lean body mass and thyroid hormones diminish.​

A) ​8-10
B) ​2-3
C) ​½ to 1
D) ​5 to 6
E) ​1 to 2

Question 56

Which food assistance program would most likely improve the intake of fruits and vegetables among low-income older adults?​

A) ​OAA Nutrition Program
B) ​Supplemental Nutrition Assistance Program
C) ​Meals on Wheals
D) ​Senior Farmers Market Nutrition Program
E) ​Meals for Singles

Question 57

For older adults, the recommendation for beverage intake, including water, is _____ cups a day for women and _____ for men.​

A) ​3; 8
B) ​6; 10
C) ​7; 12
D) ​9; 13
E) ​10; 15

Question 58

Which condition is not a risk factor for malnutrition in older adults?​

A) ​disease
B) ​eating disorders
C) ​economic hardship
D) ​reduced social contact
E) ​tooth loss or decay

Question 59

Iron status in women generally improves _____.​

A) ​after menopause
B) ​with daily exercise
C) ​as muscle mass decreases
D) ​during perimenopause
E) ​as bone mass decreases

Question 60

The most common drug that can affect nutrition in older people is _____.​

A) ​alcohol
B) ​laxatives
C) ​antacids
D) ​aspirin
E) ​albumin

Question 61

Matching
Match the term with the short phrase or description that best matches it.
a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance
b. illness caused by eating food that contains a harmful toxin or chemical
c. a toxic compound, produced by microorganisms, that harms mucous membranes
d. a poisonous compound that disrupts the nervous system
e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
f. a poisonous toxin produced by molds
g. agents that cause physical harm or death when present in large amounts
h. the inadvertent transfer of bacteria from one food to another
i. potentially dangerous substances that can accidentally get into foods
j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight
foodborne illness​

Question 62

The _____ food assistance program supplements income for low-income households by means of a card similar to a debit card that can be used to purchase food.​

A) ​Meals for Singles
B) ​Senior Farmers Market Nutrition Program
C) ​SNAP
D) ​OAA Nutrition Program
E) ​Box Lunches for Seniors

Question 63

The _____ food assistance program for older adults provides congregate and home-delivered meals to improve people's nutrition status.​

A) ​Meals for Singles
B) ​Senior Farmers Market Nutrition Program
C) ​SNAP
D) ​OAA Nutrition Program
E) ​Box Lunches for Seniors

Question 64

Matching
Match the term with the short phrase or description that best matches it.
a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance
b. illness caused by eating food that contains a harmful toxin or chemical
c. a toxic compound, produced by microorganisms, that harms mucous membranes
d. a poisonous compound that disrupts the nervous system
e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
f. a poisonous toxin produced by molds
g. agents that cause physical harm or death when present in large amounts
h. the inadvertent transfer of bacteria from one food to another
i. potentially dangerous substances that can accidentally get into foods
j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight
toxicants​

Question 65

Matching
Match the term with the short phrase or description that best matches it.
a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance
b. illness caused by eating food that contains a harmful toxin or chemical
c. a toxic compound, produced by microorganisms, that harms mucous membranes
d. a poisonous compound that disrupts the nervous system
e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
f. a poisonous toxin produced by molds
g. agents that cause physical harm or death when present in large amounts
h. the inadvertent transfer of bacteria from one food to another
i. potentially dangerous substances that can accidentally get into foods
j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight
foodborne infection​

Question 66

Matching
Match the term with the short phrase or description that best matches it.
a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance
b. illness caused by eating food that contains a harmful toxin or chemical
c. a toxic compound, produced by microorganisms, that harms mucous membranes
d. a poisonous compound that disrupts the nervous system
e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
f. a poisonous toxin produced by molds
g. agents that cause physical harm or death when present in large amounts
h. the inadvertent transfer of bacteria from one food to another
i. potentially dangerous substances that can accidentally get into foods
j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight
aflatoxin​

Question 67

Matching
Match the term with the short phrase or description that best matches it.
a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance
b. illness caused by eating food that contains a harmful toxin or chemical
c. a toxic compound, produced by microorganisms, that harms mucous membranes
d. a poisonous compound that disrupts the nervous system
e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
f. a poisonous toxin produced by molds
g. agents that cause physical harm or death when present in large amounts
h. the inadvertent transfer of bacteria from one food to another
i. potentially dangerous substances that can accidentally get into foods
j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight
food intoxication​

Question 68

A deficiency in _____ can depress the appetite and blunt the sense of taste.​

A) ​selenium
B) ​copper
C) ​iron
D) ​calcium
E) ​zinc

Question 69

A food recovery program might involve _____.​

A) ​taking leftover food from a local shelter to a fundraiser
B) ​planting berry bushes in an already harvested field
C) ​cutting the crust off bread and saving it
D) ​the delivery of day-old bread to a soup kitchen
E) ​collecting unused WIC vouchers

Question 70

Energy intake inadequacies in older adults are directly related to _____.​

A) ​constipation
B) ​iron-rich meal replacement shakes
C) ​herbal supplements
D) ​increased physical activity
E) ​loneliness

Question 71

The primary cause of hunger in developed countries is _____.​

A) ​food poverty
B) ​war
C) ​mental illness
D) ​politics
E) ​poor roads

Question 72

The largest federal food assistance program is _____.​

A) ​WIC
B) ​SNAP
C) ​WHO
D) ​USDA
E) ​UNICEF

Question 73

The _____ food assistance program provides low-income older adults with coupons that can exchanged for fresh fruits, vegetables, and herbs at community-supported roadside stands.​

A) ​Meals for Singles
B) ​Senior Farmers Market Nutrition Program
C) ​SNAP
D) ​OAA Nutrition Program
E) ​Box Lunches for Seniors

Question 74

Matching
Match the term with the short phrase or description that best matches it.
a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance
b. illness caused by eating food that contains a harmful toxin or chemical
c. a toxic compound, produced by microorganisms, that harms mucous membranes
d. a poisonous compound that disrupts the nervous system
e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
f. a poisonous toxin produced by molds
g. agents that cause physical harm or death when present in large amounts
h. the inadvertent transfer of bacteria from one food to another
i. potentially dangerous substances that can accidentally get into foods
j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight
neurotoxin​

Question 75

One major factor that contributes to food poverty is _____.​

A) ​low living expenses
B) ​lack of volunteers to staff food pantries
C) ​not enough food available
D) ​lack of knowledge about food assistance programs
E) ​lack of insurance

Question 76

Food _____ are community food collection programs that provide groceries to be prepared and eaten at home.​

A) ​deserts
B) ​pantries
C) ​exchanges
D) ​recoveries
E) ​securities

Question 77

Matching
Match the term with the short phrase or description that best matches it.
a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance
b. illness caused by eating food that contains a harmful toxin or chemical
c. a toxic compound, produced by microorganisms, that harms mucous membranes
d. a poisonous compound that disrupts the nervous system
e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
f. a poisonous toxin produced by molds
g. agents that cause physical harm or death when present in large amounts
h. the inadvertent transfer of bacteria from one food to another
i. potentially dangerous substances that can accidentally get into foods
j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight
enterotoxin​

Question 78

Matching
Match the term with the short phrase or description that best matches it.
a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance
b. illness caused by eating food that contains a harmful toxin or chemical
c. a toxic compound, produced by microorganisms, that harms mucous membranes
d. a poisonous compound that disrupts the nervous system
e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
f. a poisonous toxin produced by molds
g. agents that cause physical harm or death when present in large amounts
h. the inadvertent transfer of bacteria from one food to another
i. potentially dangerous substances that can accidentally get into foods
j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight
cross-contamination

Question 79

The percent of households in the U.S. that are considered food secure is close to _____.​

A) ​only 35%
B) ​50%
C) ​60%
D) ​70%
E) ​85%

Question 80

Even for older adults, _____ is still the best source of nutrients.​

A) ​food
B) ​tea
C) ​an herbal supplement
D) ​a vitamin pill every morning
E) ​a timed-release capsule