NURS 1016 MIDTERM EXAM 2025
QUESTIONS AND ANSWERS
What are some strengths of older adults - ANS wisdom, peaceful, experienced (has
knowledge and practical life skills), and have healthier past times
Why is the proportion of population 65 or older steadily increasing? - ANS Low fertility rates
and increased life expectancy
Groups of old people - ANS young old 65-74
middle old 75-84
old old 85+
Centenarians 100+
Supercentenarian 110+
Quality of Care - ANS the degree to which health services for individuals and populations
increase the likelihood of desired health outcomes and are consistent with current professional
knowledge
What are the attributes of health care quality - ANS safe, timely, effective, efficient,
equitable, patient centered.
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@COPYRIGHT @THEBRIGHT 2025/2026
, Why is evidence important to nursing? - ANS it supports or disputes any number of
situations related to nursing practice such as approving or disputing the efficacy of a treatment,
using diagnostic tools, transmission of diseases, or any other scenario related to health care.
Canadian Gerontological Nursing Association Standards of Practice (2020) - ANS Standard I:
Relational care
Standard II: Ethical care
Standard III: Evidence informed care
Standard IV: Aesthetic/ artful care
Standard V: Safe care
Standard VI: Socio-politically engaged care
*See page 21 of first slideshow for details on each.
Roles in Gerontological nursing are - ANS Generalist, specialist....
Implications for Gerontological Nursing and Healthy Aging - ANS -Expertise in caring for older
people can make the difference in their quality of life. This type of nursing is intellectually
challenging as you are often caring for individuals with complex needs and health care issues.
Nutrition Goals - ANS Safe, adequate nutrition for residents.
Well-being comfort and quality of life.
Respect choice and autonomy.
What are some common nutrition concerns in the elderly? - ANS As we age there is a natural
decline in:
How well nutrients are absorbed, our sense of taste, smell and vision, we have a reduced thirst
sensation, reduced saliva production which creates dry mouth and possible tooth loss, poor
2
appetite and malnutrition, and cognitive issues and loss of independence.
Page
@COPYRIGHT @THEBRIGHT 2025/2026
, All of these things can lead to:
Weight loss and general malnutrition, dehydration, bowel problems, disease complications,
dysphagia, wounds or pressure ulcers, and vitamin and mineral deficiencies.
Philosophy of Care when feeding elderly - ANS food first, medication pass nutrition
supplementation program then additional oral supplements.
Diet Order - ANS diet orders of clients may vary and could include therapeutic diets, texture
orders, fluid orders or other comments.
Therapeutic diets in LTC - ANS Regular, diabetic, renal, renal diabetic, gluten free, full fluids,
clear fluids, NPO, tube feeding (tube feeding is not common)
Texture order - ANS the texture order may include:
no modification, diced, minced, minced mashed, pureed.
Other comments or considerations for a diet order may include: - ANS allergies or
intolerances, no added salt, low potassium, or any food preferences.
Fluids order - ANS Fluid order may include:
No modification, nectar thick fluids, honey thick fluids.
Dysphagia - ANS chewing and swallowing problems.
possible causes may be MS, parkinsons, alzheimers, ALS, dementia, stroke, aging, or
medications.
This can lead to: social isolation, withdrawal, lack of dignity, and fear of choking.
Symptoms of Dysphagia - ANS holding food in mouth aka pocketing, inability to hold food or
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fluid in mouth, wet or gurgle voice, excessive chewing, coughing during or after eating or
@COPYRIGHT @THEBRIGHT 2025/2026
, drinking, choking incident, resident complains of swallowing difficulty. (These are symptoms
of....)
Health risks of Dysphagia - ANS food and liquid entering the lung (aspiration), pneumonia as
a result of aspiration, obstruction of airway (choking), weight loss, malnutrition, reduced quality
of life. (Health risks of....)
Guidelines for eating or feeding a person with dysphagia (and feeding in general) -
ANS before meal:
make sure you are familiar with the residents feeding plan (positioning instructions, feeding
aids, feeding methods, modifications and level of supervision), make sure their mouth is clean
and clear of oral residue, excess saliva and mucous, insure the resident has their dentures,
glasses or hearing aids if needed, and wash your hands as well as the residents.
The environment should be calm and pleasant with minimal distractions, and turn the tv down
as you can have a pleasant conversation. Avoid talking over the resident to carry on
conversation with staff.
For positioning make sure they are seated upright as close to 90 degrees as possible head
positioned straight or slightly forward with a pillow to support neck and shoulders and always
be alert.
Check the tray for diet order, feed with food coming from below level of residents mouth, place
food on side of mouth that is stronger for the resident. Make sure you have time to feed and do
not rush. Residents may tire easily provide rest.
Maintain postive attitude toward the meal regardless of your preference of the food and
texture. Feed slowly with only 1/2- 1 tsp at a time and allow time to chew and swallow.
Maintain a moist mouth during feeding by giving fluids in between food, and ensure mouth is
clear before giving more food or liquid. DO NOT rinse food down with liquid as this increases
the risk of aspiration. It may be beneficial to alternate between solids and fluids.
Some residents may need encouragement to close lips around spoon or cup.
If resident is holding food in mouth stimulate swallowing. We do this by presenting an empty
spoon as if giving more food, touching empty spoon to residents bottom lip, gently touching
outside of his or her cheek and/or providing verbal encouragement to swallow.
IF resident coughs or chokes during feeding DO NOT o
4
Page
@COPYRIGHT @THEBRIGHT 2025/2026
QUESTIONS AND ANSWERS
What are some strengths of older adults - ANS wisdom, peaceful, experienced (has
knowledge and practical life skills), and have healthier past times
Why is the proportion of population 65 or older steadily increasing? - ANS Low fertility rates
and increased life expectancy
Groups of old people - ANS young old 65-74
middle old 75-84
old old 85+
Centenarians 100+
Supercentenarian 110+
Quality of Care - ANS the degree to which health services for individuals and populations
increase the likelihood of desired health outcomes and are consistent with current professional
knowledge
What are the attributes of health care quality - ANS safe, timely, effective, efficient,
equitable, patient centered.
1
Page
@COPYRIGHT @THEBRIGHT 2025/2026
, Why is evidence important to nursing? - ANS it supports or disputes any number of
situations related to nursing practice such as approving or disputing the efficacy of a treatment,
using diagnostic tools, transmission of diseases, or any other scenario related to health care.
Canadian Gerontological Nursing Association Standards of Practice (2020) - ANS Standard I:
Relational care
Standard II: Ethical care
Standard III: Evidence informed care
Standard IV: Aesthetic/ artful care
Standard V: Safe care
Standard VI: Socio-politically engaged care
*See page 21 of first slideshow for details on each.
Roles in Gerontological nursing are - ANS Generalist, specialist....
Implications for Gerontological Nursing and Healthy Aging - ANS -Expertise in caring for older
people can make the difference in their quality of life. This type of nursing is intellectually
challenging as you are often caring for individuals with complex needs and health care issues.
Nutrition Goals - ANS Safe, adequate nutrition for residents.
Well-being comfort and quality of life.
Respect choice and autonomy.
What are some common nutrition concerns in the elderly? - ANS As we age there is a natural
decline in:
How well nutrients are absorbed, our sense of taste, smell and vision, we have a reduced thirst
sensation, reduced saliva production which creates dry mouth and possible tooth loss, poor
2
appetite and malnutrition, and cognitive issues and loss of independence.
Page
@COPYRIGHT @THEBRIGHT 2025/2026
, All of these things can lead to:
Weight loss and general malnutrition, dehydration, bowel problems, disease complications,
dysphagia, wounds or pressure ulcers, and vitamin and mineral deficiencies.
Philosophy of Care when feeding elderly - ANS food first, medication pass nutrition
supplementation program then additional oral supplements.
Diet Order - ANS diet orders of clients may vary and could include therapeutic diets, texture
orders, fluid orders or other comments.
Therapeutic diets in LTC - ANS Regular, diabetic, renal, renal diabetic, gluten free, full fluids,
clear fluids, NPO, tube feeding (tube feeding is not common)
Texture order - ANS the texture order may include:
no modification, diced, minced, minced mashed, pureed.
Other comments or considerations for a diet order may include: - ANS allergies or
intolerances, no added salt, low potassium, or any food preferences.
Fluids order - ANS Fluid order may include:
No modification, nectar thick fluids, honey thick fluids.
Dysphagia - ANS chewing and swallowing problems.
possible causes may be MS, parkinsons, alzheimers, ALS, dementia, stroke, aging, or
medications.
This can lead to: social isolation, withdrawal, lack of dignity, and fear of choking.
Symptoms of Dysphagia - ANS holding food in mouth aka pocketing, inability to hold food or
3
Page
fluid in mouth, wet or gurgle voice, excessive chewing, coughing during or after eating or
@COPYRIGHT @THEBRIGHT 2025/2026
, drinking, choking incident, resident complains of swallowing difficulty. (These are symptoms
of....)
Health risks of Dysphagia - ANS food and liquid entering the lung (aspiration), pneumonia as
a result of aspiration, obstruction of airway (choking), weight loss, malnutrition, reduced quality
of life. (Health risks of....)
Guidelines for eating or feeding a person with dysphagia (and feeding in general) -
ANS before meal:
make sure you are familiar with the residents feeding plan (positioning instructions, feeding
aids, feeding methods, modifications and level of supervision), make sure their mouth is clean
and clear of oral residue, excess saliva and mucous, insure the resident has their dentures,
glasses or hearing aids if needed, and wash your hands as well as the residents.
The environment should be calm and pleasant with minimal distractions, and turn the tv down
as you can have a pleasant conversation. Avoid talking over the resident to carry on
conversation with staff.
For positioning make sure they are seated upright as close to 90 degrees as possible head
positioned straight or slightly forward with a pillow to support neck and shoulders and always
be alert.
Check the tray for diet order, feed with food coming from below level of residents mouth, place
food on side of mouth that is stronger for the resident. Make sure you have time to feed and do
not rush. Residents may tire easily provide rest.
Maintain postive attitude toward the meal regardless of your preference of the food and
texture. Feed slowly with only 1/2- 1 tsp at a time and allow time to chew and swallow.
Maintain a moist mouth during feeding by giving fluids in between food, and ensure mouth is
clear before giving more food or liquid. DO NOT rinse food down with liquid as this increases
the risk of aspiration. It may be beneficial to alternate between solids and fluids.
Some residents may need encouragement to close lips around spoon or cup.
If resident is holding food in mouth stimulate swallowing. We do this by presenting an empty
spoon as if giving more food, touching empty spoon to residents bottom lip, gently touching
outside of his or her cheek and/or providing verbal encouragement to swallow.
IF resident coughs or chokes during feeding DO NOT o
4
Page
@COPYRIGHT @THEBRIGHT 2025/2026
