Gerontology Nutrition Exam Practice Test (PDF) | 100%
Correct | A+ Verified | Qs & Answers Latest 2026/27
Update | Instant Pdf Download
1. An elderly patient presents with symptoms of fatigue, weakness, and cognitive decline.After
. . . . . . . . . .. .. .
conducting a nutritionalassessment, you suspect a B-12 deficiency. What would be the most
. .. .. . .. .. . .. .. . .. .. .. ..
appropriate initial step in managing this patient's condition?
.. .. .. .. .. .. . .
. . Increase the patient's intake of vitamin C-rich foods.
.. .. .. .. .. .. ..
. . Administer a B-12 injection or supplement. .. .. .. .. ..
. . Encourage the patient to consume more carbohydrates. .. .. .. .. .. ..
. . Recommend a high-protein diet. .. .. ..
2. Explain how glossitis can impact an older adult's nutritional status.
.. .. .. .. .. .. . .. ..
. . It increases appetite and food intake.
.. .. .. .. ..
.. It can lead to difficulty in swallowingand reduced food consumption.
. . . . . . . . . ..
. . It has no effect on nutritional status.
.. .. .. .. .. ..
. . It improves the absorption of nutrients.
.. .. .. .. ..
3. All of the following are suitable fora dysphagia level1 diet EXCEPT:
. .. .. .. .. .. . . .. . .. ..
.. applesauce
. . vanilla ice cream .. ..
. . plain yogurt ..
, . . gelatin desserts ..
4. If an older adult is experiencing dry mouth due to salivary gland dysfunction, which dietary
.. .. . .. .. .. . . .. .. .. .. .. ..
modification would be most beneficial to improve their
. .. .. .. .. . .. ..
nutritional intake? ..
.. Encouraging the consumption of dry foods to stimulate saliva production . . .. .. .. .. .. . ..
. . Recommending soft, moist foods and increased fluid intake .. .. .. .. .. .. ..
. . Suggesting a high-sugar diet to enhance taste .. .. .. .. .. ..
. . Advising the elimination of all solid foods .. .. .. .. .. ..
5. What is the primary purpose of the Level I Screen in the nutrition assessment process?
. . . . . . .. . . .. . .. . ..
. . To provide a comprehensive dietary plan
.. .. .. .. ..
. . To identify individuals at risk for nutritional deficiencies
.. .. .. .. .. .. ..
. . To evaluate the effectiveness of dietary interventions
.. .. .. .. .. ..
. . To assess fluid intake requirements
.. .. .. ..
6. If a geriatric patient presents with a BUN/Creatinine ratio of 25:1, what clinical implications
.. .. .. .. .. .. .. .. .. .. .. .. ..
might this have regarding their hydration status and nutritional needs?
. . . . . . . . . ..
. . The patient is likely overhydrated and may require increased fluid intake.
.. .. .. .. .. .. .. .. .. ..
. . The patient is likely dehydrated and may need adjustments in their dietary
.. . . . . .. . . . . ..
.. protein intake. ..
. . The patient is well-hydrated and does not require any dietary changes.
.. .. .. .. .. .. .. .. .. ..
. . The patient’s hydration status cannot be determined from the ratio alone.
.. .. .. .. .. .. .. .. .. .
7. Explain how local infections can altertaste perception in olderadults. What mechanisms
.. .. . .. .. . .. .. .. . . ..
might be involved?
. . .
. . They cause dehydration, leading to reduced taste sensitivity.
.. .. .. .. .. .. ..
. . They may lead to inflammation that affects taste buds.
.. .. .. .. .. .. .. ..
, . . They have no effect on taste perception.
.. .. .. .. .. ..
. . They increase appetite, thus enhancing taste perception.
.. .. .. .. .. ..
8. Explain how the Estimated Energy Requirement (EER) is determined for individuals
. . .. .. .. .. .. .. .. ..
with specific health conditions, such as paraplegia.
.. .. .. .. .. .. ..
. . It is based solely on age and gender.
.. .. .. .. .. .. ..
. . It considers activity level, health status, and body composition.
.. .. .. .. .. .. .. .
. . It is a fixed value for all individuals regardless of condition.
.. .. .. .. .. . . .. .. ..
. . It only accounts for dietary preferences.
.. .. .. .. ..
9. What are some common systemic diseases that can lead to changes in taste perception in older
.. .. .. .. .. .. .. .. .. .. .. .. .. . .
adults?
.
. . Diabetes Mellitus ..
. . Hypertension
. . Osteoporosis
.. Arthritis
10. Which of the following is a traditional food commonly consumed by Southern
.. .. .. .. .. . . .. .. .. ..
BlackAmericans?
.. .
. . Quinoa
. . Collard greens ..
. . Sushi
. . Couscous
11. If an older adult uses the DetermineYour Nutritional Health Form and identifies several
. . . . . . . . . . . .. .
risk factors for malnutrition, what steps should they take next to improve their nutritional
. . . . . . . . . .. . . . .
health?
.
. . Ignore the results and continue their current diet.
.. .. .. .. .. .. ..
, . . Consult a healthcare professional for personalized dietary advice.
.. .. .. .. .. .. ..
. . Start taking nutritional supplements without consulting anyone.
.. .. .. .. .. ..
. . Switch to a completely different ethnic diet.
.. .. .. .. .. ..
12. The Academy of Nutrition and Dietetics recommends using the __________ screening
. . .. .. .. .. .. .. .. ..
form to assess risk for malnutrition in the adults in the clinical setting.
.. .. . .. . . .. .. .. .. .. .. ..
. . SNAQ
. . Mini MUST ..
. . Mini SNAQ ..
.. MUST
13. A75-year-old patient with Parkinson's disease reports a decreased ability to smelltheir food,
. . . .. .. .. . .. .. . .. . .
which affects their appetite. Considering the relationship between central nervous system
. . . . . .. .. .. .. . ..
disorders and olfaction, what dietary
.. .. .. .. ..
intervention could be most beneficial for this patient?
. . .. .. . . ..
. . Encourage the use of strong spices and herbs to enhance flavor. .. .. .. .. .. .. .. .. .. ..
. . Advise a liquid diet to avoid texture issues.
.. .. .. .. .. .. ..
. . Recommend a high-sugar diet to stimulate taste. .. .. .. .. .. ..
. . Suggest a vegetarian diet to improve overall health.
.. .. .. .. .. .. ..
14. If a gerontologist is conducting a nutrition screening for a group of older adults, which of
. . . . . . . . . . . . .. . .
the following factors should they consider to ensure a
. . . . . . . . .
comprehensive assessment? ..
. . Only the patients' age and weight
.. .. .. .. ..
. . Cultural dietary preferences, medical history, and current medications
. . .. . . . ..
. . The patients' physical activity levels only
.. .. .. .. ..
. . The patients' previous dietary habits without current context
.. .. .. .. .. .. ..
15. Explain how systemic diseases can impact taste perception in olderadults. What mechanisms
.. .. . .. .. .. .. .. .. . .. .
might be involved?
. .. .
Correct | A+ Verified | Qs & Answers Latest 2026/27
Update | Instant Pdf Download
1. An elderly patient presents with symptoms of fatigue, weakness, and cognitive decline.After
. . . . . . . . . .. .. .
conducting a nutritionalassessment, you suspect a B-12 deficiency. What would be the most
. .. .. . .. .. . .. .. . .. .. .. ..
appropriate initial step in managing this patient's condition?
.. .. .. .. .. .. . .
. . Increase the patient's intake of vitamin C-rich foods.
.. .. .. .. .. .. ..
. . Administer a B-12 injection or supplement. .. .. .. .. ..
. . Encourage the patient to consume more carbohydrates. .. .. .. .. .. ..
. . Recommend a high-protein diet. .. .. ..
2. Explain how glossitis can impact an older adult's nutritional status.
.. .. .. .. .. .. . .. ..
. . It increases appetite and food intake.
.. .. .. .. ..
.. It can lead to difficulty in swallowingand reduced food consumption.
. . . . . . . . . ..
. . It has no effect on nutritional status.
.. .. .. .. .. ..
. . It improves the absorption of nutrients.
.. .. .. .. ..
3. All of the following are suitable fora dysphagia level1 diet EXCEPT:
. .. .. .. .. .. . . .. . .. ..
.. applesauce
. . vanilla ice cream .. ..
. . plain yogurt ..
, . . gelatin desserts ..
4. If an older adult is experiencing dry mouth due to salivary gland dysfunction, which dietary
.. .. . .. .. .. . . .. .. .. .. .. ..
modification would be most beneficial to improve their
. .. .. .. .. . .. ..
nutritional intake? ..
.. Encouraging the consumption of dry foods to stimulate saliva production . . .. .. .. .. .. . ..
. . Recommending soft, moist foods and increased fluid intake .. .. .. .. .. .. ..
. . Suggesting a high-sugar diet to enhance taste .. .. .. .. .. ..
. . Advising the elimination of all solid foods .. .. .. .. .. ..
5. What is the primary purpose of the Level I Screen in the nutrition assessment process?
. . . . . . .. . . .. . .. . ..
. . To provide a comprehensive dietary plan
.. .. .. .. ..
. . To identify individuals at risk for nutritional deficiencies
.. .. .. .. .. .. ..
. . To evaluate the effectiveness of dietary interventions
.. .. .. .. .. ..
. . To assess fluid intake requirements
.. .. .. ..
6. If a geriatric patient presents with a BUN/Creatinine ratio of 25:1, what clinical implications
.. .. .. .. .. .. .. .. .. .. .. .. ..
might this have regarding their hydration status and nutritional needs?
. . . . . . . . . ..
. . The patient is likely overhydrated and may require increased fluid intake.
.. .. .. .. .. .. .. .. .. ..
. . The patient is likely dehydrated and may need adjustments in their dietary
.. . . . . .. . . . . ..
.. protein intake. ..
. . The patient is well-hydrated and does not require any dietary changes.
.. .. .. .. .. .. .. .. .. ..
. . The patient’s hydration status cannot be determined from the ratio alone.
.. .. .. .. .. .. .. .. .. .
7. Explain how local infections can altertaste perception in olderadults. What mechanisms
.. .. . .. .. . .. .. .. . . ..
might be involved?
. . .
. . They cause dehydration, leading to reduced taste sensitivity.
.. .. .. .. .. .. ..
. . They may lead to inflammation that affects taste buds.
.. .. .. .. .. .. .. ..
, . . They have no effect on taste perception.
.. .. .. .. .. ..
. . They increase appetite, thus enhancing taste perception.
.. .. .. .. .. ..
8. Explain how the Estimated Energy Requirement (EER) is determined for individuals
. . .. .. .. .. .. .. .. ..
with specific health conditions, such as paraplegia.
.. .. .. .. .. .. ..
. . It is based solely on age and gender.
.. .. .. .. .. .. ..
. . It considers activity level, health status, and body composition.
.. .. .. .. .. .. .. .
. . It is a fixed value for all individuals regardless of condition.
.. .. .. .. .. . . .. .. ..
. . It only accounts for dietary preferences.
.. .. .. .. ..
9. What are some common systemic diseases that can lead to changes in taste perception in older
.. .. .. .. .. .. .. .. .. .. .. .. .. . .
adults?
.
. . Diabetes Mellitus ..
. . Hypertension
. . Osteoporosis
.. Arthritis
10. Which of the following is a traditional food commonly consumed by Southern
.. .. .. .. .. . . .. .. .. ..
BlackAmericans?
.. .
. . Quinoa
. . Collard greens ..
. . Sushi
. . Couscous
11. If an older adult uses the DetermineYour Nutritional Health Form and identifies several
. . . . . . . . . . . .. .
risk factors for malnutrition, what steps should they take next to improve their nutritional
. . . . . . . . . .. . . . .
health?
.
. . Ignore the results and continue their current diet.
.. .. .. .. .. .. ..
, . . Consult a healthcare professional for personalized dietary advice.
.. .. .. .. .. .. ..
. . Start taking nutritional supplements without consulting anyone.
.. .. .. .. .. ..
. . Switch to a completely different ethnic diet.
.. .. .. .. .. ..
12. The Academy of Nutrition and Dietetics recommends using the __________ screening
. . .. .. .. .. .. .. .. ..
form to assess risk for malnutrition in the adults in the clinical setting.
.. .. . .. . . .. .. .. .. .. .. ..
. . SNAQ
. . Mini MUST ..
. . Mini SNAQ ..
.. MUST
13. A75-year-old patient with Parkinson's disease reports a decreased ability to smelltheir food,
. . . .. .. .. . .. .. . .. . .
which affects their appetite. Considering the relationship between central nervous system
. . . . . .. .. .. .. . ..
disorders and olfaction, what dietary
.. .. .. .. ..
intervention could be most beneficial for this patient?
. . .. .. . . ..
. . Encourage the use of strong spices and herbs to enhance flavor. .. .. .. .. .. .. .. .. .. ..
. . Advise a liquid diet to avoid texture issues.
.. .. .. .. .. .. ..
. . Recommend a high-sugar diet to stimulate taste. .. .. .. .. .. ..
. . Suggest a vegetarian diet to improve overall health.
.. .. .. .. .. .. ..
14. If a gerontologist is conducting a nutrition screening for a group of older adults, which of
. . . . . . . . . . . . .. . .
the following factors should they consider to ensure a
. . . . . . . . .
comprehensive assessment? ..
. . Only the patients' age and weight
.. .. .. .. ..
. . Cultural dietary preferences, medical history, and current medications
. . .. . . . ..
. . The patients' physical activity levels only
.. .. .. .. ..
. . The patients' previous dietary habits without current context
.. .. .. .. .. .. ..
15. Explain how systemic diseases can impact taste perception in olderadults. What mechanisms
.. .. . .. .. .. .. .. .. . .. .
might be involved?
. .. .
