Multiple Choice Identify the
choice that best completes the statement or answers the question.
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1.
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Anorexia is the
a. | Loss of appetite | b. | Breathing of fluid, food, vomitus, or an object
into the lungs | c. | Backward flow of food from the stomach to the mouth | d. | Swelling of body
tissues with water |
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2.
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Dehydration is
a. | Difficulty swallowing | b. | A decrease in the amount of water in body
tissues | c. | The swelling of body tissues with water | d. | The backward flow of
food from the stomach into the mouth |
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3.
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A graduate is
a. | A tube feeding | b. | A measuring container for
fluid | c. | A tube inserted through the nose and into the stomach | d. | Giving nutrients
through the gastro-intestinal system |
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4.
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Nutrition is
a. | The amount of energy produced when the body burns food | b. | How a serving fits
into the daily diet | c. | A substance that is ingested, digested,
absorbed, and used by the body | d. | The processes involved in the ingestion,
digestion, absorption, and use of foods and fluids by the body |
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5.
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The MyPlate food guidance system encourages smart and healthy food choices and
weekly activity.
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6.
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Remember the following when selecting foods from the meat and beans
group:
a. | Choose lean or low-fat meat and poultry. | b. | Processed meats are
low in sodium. | c. | Liver and other organ meats are low in cholesterol. | d. | Eggs are low in
cholesterol and fat. |
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7.
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Which nutrient adds flavor to food?
a. | Protein | b. | Carbohydrate | c. | Fat | d. | Vitamins |
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8.
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Which vitamin is needed for vision?
a. | Vitamin A | b. | Vitamin B1 | c. | Vitamin
B3 | d. | Vitamin D |
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9.
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With aging, changes occur in the gastro-intestinal system. Which is
incorrect?
a. | Taste dulls. | b. | The sense of smell dulls. | c. | Appetite
decreases. | d. | Secretion of digestive juices increases. |
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10.
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Food must be served
a. | Promptly | b. | After preparing all residents for
meals | c. | Within 1 hour of arriving on the nursing unit | d. | After cutting meat
and opening cartons |
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11.
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Persons with difficulty swallowing usually require
a. | Diabetic meal planning | b. | A dysphagia diet | c. | A sodium-controlled
diet | d. | A house diet |
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12.
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Which foods are allowed on a clear liquid diet?
a. | Custard, eggnog, and plain ice cream | b. | Water, tea, and coffee | c. | Fruit juices and
fat-free clear broth | d. | Hard candy and ice
cream |
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13.
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A person is on a bland diet. Which is incorrect?
a. | Foods are low in roughage. | b. | Foods are served at moderate
temperatures. | c. | Foods contain strong spices for taste. | d. | Fried foods are not
allowed. |
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14.
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Diabetes meal planning involves
a. | Consistency in what is eaten and when | b. | A low-salt diet | c. | Changes in food
thickness | d. | A high-iron diet |
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15.
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A resident is on aspiration precautions. You position the person in
semi-Fowler’s position after eating. How long should the person remain in this position?
a. | 15 minutes | b. | At least 30 minutes | c. | 45
minutes | d. | At least 1 hour |
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16.
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The amount of fluid taken in (intake) and the amount of fluid lost (output) must
be equal.
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17.
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Excess fluid losses quickly cause death in an infant or child.
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18.
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The doctor ordered “encourage fluids” for a patient. Which action is
incorrect?
a. | Offer fluids to persons who cannot feed themselves. | b. | Place an NPO sign
above the person’s bed. | c. | Offer a variety of fluids. | d. | Keep fluids within
the person’s reach. |
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19.
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A patient’s coffee cup holds 250 mL. The person did not drink all the
coffee. You measure that 75 mL of coffee remain. How much did the person drink?
a. | 100 mL | b. | 200 mL | c. | 175
mL | d. | 125 mL |
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20.
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Before serving a meal tray, you must do the following except
a. | Make sure the tray is complete | b. | Check items on the tray with the dietary
card | c. | Make sure assistive devices are on the tray | d. | Open cartons, cut
meat, butter bread, and so on |
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21.
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You are feeding a patient. You need to serve
a. | Foods as directed on the dietary card | b. | Foods in the order you would eat
them | c. | Foods in the order the person prefers | d. | Hot foods first and cold foods
last |
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22.
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Calorie counts are ordered for a resident. What should you do?
a. | Record the number of calories ingested. | b. | Note what the person
ate and how much. | c. | Measure and record the number of calories
ingested. | d. | Keep I&O records. |
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23.
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Keep vegetables and fruits separate from raw meat, poultry, and seafood while
shopping, preparing, and storing food.
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24.
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Defrosting frozen food on the counter at room temperature prevents the growth of
pathogens.
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