NAA 100 Test #3 Questions and Answers Already Passed Latest Update 2025-2026
Calorie - Answers the fuel or energy value of food
Daily Value (DV) - Answers How a serving fits into the daily diet; expressed in a percent (%)
based on a daily diet of 2000 calories
Dehydration - Answers A decrease in the amount of water in body tissues
dysphagia - Answers difficulty swallowing or eating
edema - Answers swelling caused by excess fluid in the body tissues
graduate - Answers A measuring container for fluid
Nutrition - Answers the process involved in the ingestion, absorption, and use of foods and
fluids by the body.
Protein - Answers Needed for tissue growth and repair
Carbohydrates - Answers the starches and sugars present in foods; broken down to provide
energy
OBRA requirements for food served - Answers -Food be served at the correct temperature
-Person's diet to be well balanced
-Appetizing food
-Foods served with a variety of colors and textures
-Food served promptly
-Food is prepared to meet the person's needs.
-Other foods are offered for the person who refuses the food served
-At least three meals a day
-A bedtime snack is offered
-The center provides assistive devices and utensils.
Food must be served - Answers promptly
house diet - Answers does not require a special diet *general or full diet*, often referred to as
regular diet
high fiber diet - Answers ordered for constipation and GI disorders
, includes:
- whole grains such as barley and oats;
- raw and dried fruits;
- raw and gas-producing vegetables such as cabbage;
- legumes such as lentils and black beans
bland diet - Answers consists of easily digested foods that do not irritate the digestive tract.
Diabetes meal planning involves - Answers consistency in what is eaten and when, same
amount of carbohydrates, proteins, and fat each day.
A person had diabetes, all food served is not eaten. What should you do? - Answers Tell the
nurse
A person with dysphagia at a high risk for - Answers Aspiration
Dysphagia diet - Answers - pureed food and thickened liquids
- also tucking the chin when swallowing helps propel food down the esophagus more easily
Aspiration precautions - Answers interventions to reduce the risk of aspiration of food, liquids,
and/or secretions during the swallowing process
*During meals the person in the bed should be positioned in Fowler's position
*After meals the person should be positioned in Semi-fowler's for at least 1 hour.
Normal amount of intake for an adult - Answers 2000mLs -2500mls in 24 hours.
Older persons are at risk for dehydration because - Answers The amount of body water
decreases with age
"encourage fluids" order - Answers offer a variety of fluids
"restrict fluids" order - Answers record the person's intake
NPO - Answers nothing by mouth, the person can not eat or drink anything, remove water
pitcher from room
Fluid intake - Answers The fluid taken into the body from all sources
Intake and output are totaled - Answers at the end of your shift
I&O - Answers intake and output
Calorie - Answers the fuel or energy value of food
Daily Value (DV) - Answers How a serving fits into the daily diet; expressed in a percent (%)
based on a daily diet of 2000 calories
Dehydration - Answers A decrease in the amount of water in body tissues
dysphagia - Answers difficulty swallowing or eating
edema - Answers swelling caused by excess fluid in the body tissues
graduate - Answers A measuring container for fluid
Nutrition - Answers the process involved in the ingestion, absorption, and use of foods and
fluids by the body.
Protein - Answers Needed for tissue growth and repair
Carbohydrates - Answers the starches and sugars present in foods; broken down to provide
energy
OBRA requirements for food served - Answers -Food be served at the correct temperature
-Person's diet to be well balanced
-Appetizing food
-Foods served with a variety of colors and textures
-Food served promptly
-Food is prepared to meet the person's needs.
-Other foods are offered for the person who refuses the food served
-At least three meals a day
-A bedtime snack is offered
-The center provides assistive devices and utensils.
Food must be served - Answers promptly
house diet - Answers does not require a special diet *general or full diet*, often referred to as
regular diet
high fiber diet - Answers ordered for constipation and GI disorders
, includes:
- whole grains such as barley and oats;
- raw and dried fruits;
- raw and gas-producing vegetables such as cabbage;
- legumes such as lentils and black beans
bland diet - Answers consists of easily digested foods that do not irritate the digestive tract.
Diabetes meal planning involves - Answers consistency in what is eaten and when, same
amount of carbohydrates, proteins, and fat each day.
A person had diabetes, all food served is not eaten. What should you do? - Answers Tell the
nurse
A person with dysphagia at a high risk for - Answers Aspiration
Dysphagia diet - Answers - pureed food and thickened liquids
- also tucking the chin when swallowing helps propel food down the esophagus more easily
Aspiration precautions - Answers interventions to reduce the risk of aspiration of food, liquids,
and/or secretions during the swallowing process
*During meals the person in the bed should be positioned in Fowler's position
*After meals the person should be positioned in Semi-fowler's for at least 1 hour.
Normal amount of intake for an adult - Answers 2000mLs -2500mls in 24 hours.
Older persons are at risk for dehydration because - Answers The amount of body water
decreases with age
"encourage fluids" order - Answers offer a variety of fluids
"restrict fluids" order - Answers record the person's intake
NPO - Answers nothing by mouth, the person can not eat or drink anything, remove water
pitcher from room
Fluid intake - Answers The fluid taken into the body from all sources
Intake and output are totaled - Answers at the end of your shift
I&O - Answers intake and output
