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Chapter 8 Remediation

Multiple Choice
Identify the choice that best completes the statement or answers the question.
 

 1. 

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
 

 2. 

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
 

 3. 

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
 

 4. 

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
 

 5. 

The MyPlate food guidance system encourages smart and healthy food choices and weekly activity.
a.
True
b.
False
 

 6. 

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.
 

 7. 

Which nutrient adds flavor to food?
a.
Protein
b.
Carbohydrate
c.
Fat
d.
Vitamins
 

 8. 

Which vitamin is needed for vision?
a.
Vitamin A
b.
Vitamin B1
c.
Vitamin B3
d.
Vitamin D
 

 9. 

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.
 

 10. 

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
 

 11. 

Persons with difficulty swallowing usually require
a.
Diabetic meal planning
b.
A dysphagia diet
c.
A sodium-controlled diet
d.
A house diet
 

 12. 

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
 

 13. 

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.
 

 14. 

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
 

 15. 

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
 

 16. 

The amount of fluid taken in (intake) and the amount of fluid lost (output) must be equal.
a.
True
b.
False
 

 17. 

Excess fluid losses quickly cause death in an infant or child.
a.
True
b.
False
 

 18. 

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.
 

 19. 

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
 

 20. 

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
 

 21. 

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
 

 22. 

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.
 

 23. 

Keep vegetables and fruits separate from raw meat, poultry, and seafood while shopping, preparing, and storing food.
a.
True
b.
False
 

 24. 

Defrosting frozen food on the counter at room temperature prevents the growth of pathogens.
a.
True
b.
False
 



 
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