Jersey College Nutrition Final Study Questions
Study online at https://quizlet.com/_i2s9em
1. Along with weight reduction, what vitamins are recommended to help with
bone health?: Vitamin C
2. Loss of muscle mass can be halted or reversed with which of the following?-
: Strength gaining exercises
3. A 79 year old client has been admitted to a long tern care facility that follows
a liberal diet approach. The client has a long history of high cholesterol and
desire a low cholesterol diet. How might the nurse respond?: Malnutrition is a greater
threat than hypercholesteolemia
4. What is the greatest know modifiable risk factor of OA of the knee?: overweight
5. Where is it recommended that older adults get their vitamin b12 from?: Fortified
cereals
6. What are the key components in meeting quality of life standards among
older adults who are residents of long term care facilities?: Prevention of unintentional
weight loss and pressure ulcers
7. Cheese fits into MYPLATE for older adults where?: proteins
8. What is the primary goal of diet intervention for the elderly?: maintain quality of life
9. What is the AI for water for a 65 year old male?: 3.7 L/ day
10. What are the recommended sources of magnesium for the elderly?: yogurt
11. What are the approximate protein needs per day for an adult weighting 132
pounds (60 kg)?: 48 g/ day
12. What can weight loss do for older people with OA?: It relieves symptoms in the weight
bearing joints
13. Client is a 69 year old male who is moderately active. What is the recom-
mended calorie per day intake?: 2200 cal/ day
14. When should restrictive diets be used in long term care facilities?: When a
significant improvement in health can be expected.
15. What is the recommended daily intake of fiber for this 55 year old female?: 21
g/ day
16. What causes the body's need for vitamin D to increase over the age of 50
years?: The ability to synthesize vitamin D from sun light, which decreases with age.
17. What is a good source of the vitamin D needed by older adults?: Fortified milk
1/9
, Jersey College Nutrition Final Study Questions
Study online at https://quizlet.com/_i2s9em
18. What would be an important question to ask while screening an older person
for nutritional risk?: About the use of three or more prescribed over the counter daily medications
19. What is one reason a person might have for not agreeing with the suggestion
to lose weight?: The client does not feel the need to make changes at this point in their life.
20. Which elderly clients would a restrictive diet be recommended for?: Those with
ascites.
21. What could be a cause of the development of a ulcer on a sacrum of a 74 year
old in a nursing home?: Inadequate food and fluid intake
22. How long is a 65 year old make approximately expected to live?: 19.2 years
23. Which of the following is a risk factor for undernutrition among elderly
population?: Eating alone
24. Nurse is preparing a meal plan for a client who will be assisted by a home
health aide. What is the overall goal of the nutrition therapy?: Maintain or restore
maximal independent functioning
25. 71 year old resident may give one reason for her current health status of
malnutrition as?: " I just don't have an appetite"
26. What mandates the documentation of nutritional intake for the residents of
long term care facilities?: Minimum Data Set (MDS)
27. Which lunch is best for a healthy 65 year old who live alone?: 3 oz tuna on whole
wheat bread, 1 medium apple, and 8 oz of 2 % milk
28. Which falls in the DRI for nutrients for elderly population?: potassium
29. Which supplement is needed for older adults?: Vitamin D
30. How would a family combat malnutrition for their elderly family member?: -
Make meal time as enjoyable as possible.
31. Which of the following are examples of food the family can offer for a family
member having issues chewing their food?: Ripe bananas, soft melon, cooked carrots
32. A liberal diet approach is a holistic approach toward meeting clients nutri-
tional needs. This approach take into consideration what?: individual personal goals, risk
to benefit ratio
33. Strategies to enhance food intake in long term care facilities?: Honor food prefer-
ences, involve the family in mealtime,
encourage independence in eating.
2/9
Study online at https://quizlet.com/_i2s9em
1. Along with weight reduction, what vitamins are recommended to help with
bone health?: Vitamin C
2. Loss of muscle mass can be halted or reversed with which of the following?-
: Strength gaining exercises
3. A 79 year old client has been admitted to a long tern care facility that follows
a liberal diet approach. The client has a long history of high cholesterol and
desire a low cholesterol diet. How might the nurse respond?: Malnutrition is a greater
threat than hypercholesteolemia
4. What is the greatest know modifiable risk factor of OA of the knee?: overweight
5. Where is it recommended that older adults get their vitamin b12 from?: Fortified
cereals
6. What are the key components in meeting quality of life standards among
older adults who are residents of long term care facilities?: Prevention of unintentional
weight loss and pressure ulcers
7. Cheese fits into MYPLATE for older adults where?: proteins
8. What is the primary goal of diet intervention for the elderly?: maintain quality of life
9. What is the AI for water for a 65 year old male?: 3.7 L/ day
10. What are the recommended sources of magnesium for the elderly?: yogurt
11. What are the approximate protein needs per day for an adult weighting 132
pounds (60 kg)?: 48 g/ day
12. What can weight loss do for older people with OA?: It relieves symptoms in the weight
bearing joints
13. Client is a 69 year old male who is moderately active. What is the recom-
mended calorie per day intake?: 2200 cal/ day
14. When should restrictive diets be used in long term care facilities?: When a
significant improvement in health can be expected.
15. What is the recommended daily intake of fiber for this 55 year old female?: 21
g/ day
16. What causes the body's need for vitamin D to increase over the age of 50
years?: The ability to synthesize vitamin D from sun light, which decreases with age.
17. What is a good source of the vitamin D needed by older adults?: Fortified milk
1/9
, Jersey College Nutrition Final Study Questions
Study online at https://quizlet.com/_i2s9em
18. What would be an important question to ask while screening an older person
for nutritional risk?: About the use of three or more prescribed over the counter daily medications
19. What is one reason a person might have for not agreeing with the suggestion
to lose weight?: The client does not feel the need to make changes at this point in their life.
20. Which elderly clients would a restrictive diet be recommended for?: Those with
ascites.
21. What could be a cause of the development of a ulcer on a sacrum of a 74 year
old in a nursing home?: Inadequate food and fluid intake
22. How long is a 65 year old make approximately expected to live?: 19.2 years
23. Which of the following is a risk factor for undernutrition among elderly
population?: Eating alone
24. Nurse is preparing a meal plan for a client who will be assisted by a home
health aide. What is the overall goal of the nutrition therapy?: Maintain or restore
maximal independent functioning
25. 71 year old resident may give one reason for her current health status of
malnutrition as?: " I just don't have an appetite"
26. What mandates the documentation of nutritional intake for the residents of
long term care facilities?: Minimum Data Set (MDS)
27. Which lunch is best for a healthy 65 year old who live alone?: 3 oz tuna on whole
wheat bread, 1 medium apple, and 8 oz of 2 % milk
28. Which falls in the DRI for nutrients for elderly population?: potassium
29. Which supplement is needed for older adults?: Vitamin D
30. How would a family combat malnutrition for their elderly family member?: -
Make meal time as enjoyable as possible.
31. Which of the following are examples of food the family can offer for a family
member having issues chewing their food?: Ripe bananas, soft melon, cooked carrots
32. A liberal diet approach is a holistic approach toward meeting clients nutri-
tional needs. This approach take into consideration what?: individual personal goals, risk
to benefit ratio
33. Strategies to enhance food intake in long term care facilities?: Honor food prefer-
ences, involve the family in mealtime,
encourage independence in eating.
2/9
