NURS 1010 Quiz 3 Questions and Answers 100% Correct
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Terms in this set (168)
the process by which the body uses food to maintain health that
Nutrition
is affected by aging and illness
lack of proper nutrition from insufficient food intake or improper
Malnutrition
diet
Dysphagia difficulty swallowing
necessary substance that provide energy, promotes growth,
Nutrient
health and helps regulate metabolism
process of breaking down and transforming all nutrients that
Metabolism
enter the body
essential for life, helps with digestion and absorption of food and
Water
a maintain normal body temperature
Fats good source of energy, hydrates & gives food flavor
supply body with energy, adds fiber to diet to help with solid
Carbohydrates
waste elimination
Proteins needed by every cell in the body, help body grow new tissue
substances needed by the body to function, can only be
Vitamins obtained by eating certain foods, some can be stored by the
body while others can not
Minerals help the body function normally, found in many foods
fruits and vegetables make up 1/2 of a person's plate
has resident's name, information about special diet, allergies,
diet card
likes and dislikes
special diet ordered for residents who have certain illness or conditions
T/F: Residents cannot order false
food that they want
T/F: A resident who needs their false
food cut should sit in the dining should be done before bringing to the table to promote dignity
area
T/F: If needed, residents should true
be given assistive devices to
help with eating
T/F: To maintain proper false
temperature, the meal should be
held for the food to cool off
T/F: Dining tables do not need false
to be adjusted for chairs
T/F: The best position for eating true
is at 90 degrees
, T/F: Residents should be seated false
in alphabetical order for meals
T/F: Residents should be true
encouraged to eat as much as
possible to avoid weight loss
T/F: The most anticipated time of true
the day is mealtimes
T/F: Pudding thick liquids can be true
drank with a spoon
T/F: The three types of thickened false
liquids are thin, thick and nectar, honey, and pudding thick
pudding
T/F: Residents who have a false
thickened liquid ordered is only
at mealtimes
T/F: To decrease the risk of true
aspiration the residents are on
thickened liquids
T/F: Residents with dysphagia false
are given thin liquids
T/F: As residents age, a loss of true
taste and decrease an appetite
Consists of fluids that a person can see through, such as clear
soups and juices.
Clear liquid diet
May be ordered for a short time due to a medical condition or
before or after a surgery or a diagnostic test.
Protein may be decreased (but never eliminated) because the
body cannot use it properly, and it may lead to further damage
of the kidney or liver.
Renal diet
Foods like vegetables and starches, such as breads, cereals, and
pasta, are encouraged.
Used for people who have kidney or liver disease.
Increase the intake of fiber and whole grains, such as whole grain
cereals, bread, and raw fruits and vegetables.
High fiber (residue) diet
Used to help with problems such as bowel disorders,
constipation, and other GI illnesses
Soft in texture and consists of soft foods that are easier to chew
and swallow.
Used for people who are making the transition from a liquid diet
Soft diet
to a regular diet, people who are recovering from surgery or a
long illness, or who have dental problems or have had dental
surgery
People with severe heart disease and kidney disease may have
trouble processing fluid. To prevent further damage, doctors may
restrict fluid intake.
Fluid restriction diet Fluid consumed and eliminated will need to be measured and
documented.
Additional fluids or foods that count as fluids, such as soups, ice
cream, etc., should not be offered.
Save
Terms in this set (168)
the process by which the body uses food to maintain health that
Nutrition
is affected by aging and illness
lack of proper nutrition from insufficient food intake or improper
Malnutrition
diet
Dysphagia difficulty swallowing
necessary substance that provide energy, promotes growth,
Nutrient
health and helps regulate metabolism
process of breaking down and transforming all nutrients that
Metabolism
enter the body
essential for life, helps with digestion and absorption of food and
Water
a maintain normal body temperature
Fats good source of energy, hydrates & gives food flavor
supply body with energy, adds fiber to diet to help with solid
Carbohydrates
waste elimination
Proteins needed by every cell in the body, help body grow new tissue
substances needed by the body to function, can only be
Vitamins obtained by eating certain foods, some can be stored by the
body while others can not
Minerals help the body function normally, found in many foods
fruits and vegetables make up 1/2 of a person's plate
has resident's name, information about special diet, allergies,
diet card
likes and dislikes
special diet ordered for residents who have certain illness or conditions
T/F: Residents cannot order false
food that they want
T/F: A resident who needs their false
food cut should sit in the dining should be done before bringing to the table to promote dignity
area
T/F: If needed, residents should true
be given assistive devices to
help with eating
T/F: To maintain proper false
temperature, the meal should be
held for the food to cool off
T/F: Dining tables do not need false
to be adjusted for chairs
T/F: The best position for eating true
is at 90 degrees
, T/F: Residents should be seated false
in alphabetical order for meals
T/F: Residents should be true
encouraged to eat as much as
possible to avoid weight loss
T/F: The most anticipated time of true
the day is mealtimes
T/F: Pudding thick liquids can be true
drank with a spoon
T/F: The three types of thickened false
liquids are thin, thick and nectar, honey, and pudding thick
pudding
T/F: Residents who have a false
thickened liquid ordered is only
at mealtimes
T/F: To decrease the risk of true
aspiration the residents are on
thickened liquids
T/F: Residents with dysphagia false
are given thin liquids
T/F: As residents age, a loss of true
taste and decrease an appetite
Consists of fluids that a person can see through, such as clear
soups and juices.
Clear liquid diet
May be ordered for a short time due to a medical condition or
before or after a surgery or a diagnostic test.
Protein may be decreased (but never eliminated) because the
body cannot use it properly, and it may lead to further damage
of the kidney or liver.
Renal diet
Foods like vegetables and starches, such as breads, cereals, and
pasta, are encouraged.
Used for people who have kidney or liver disease.
Increase the intake of fiber and whole grains, such as whole grain
cereals, bread, and raw fruits and vegetables.
High fiber (residue) diet
Used to help with problems such as bowel disorders,
constipation, and other GI illnesses
Soft in texture and consists of soft foods that are easier to chew
and swallow.
Used for people who are making the transition from a liquid diet
Soft diet
to a regular diet, people who are recovering from surgery or a
long illness, or who have dental problems or have had dental
surgery
People with severe heart disease and kidney disease may have
trouble processing fluid. To prevent further damage, doctors may
restrict fluid intake.
Fluid restriction diet Fluid consumed and eliminated will need to be measured and
documented.
Additional fluids or foods that count as fluids, such as soups, ice
cream, etc., should not be offered.
