Exam Prep Nutrition Ch13

Chapter 13

Nutrition

Multiple Choice Questions

1. For client with acute or chronic renal failure, the doctor might order a low ________ diet.

A) cholesterol

B) fat

C) residue

D) sodium

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

2. If you have multiple clients to feed it is best to

A) tell your supervisor

B) cover the trays and get to them as soon as possible

C) let the client wait

D) stagger the delivery of meal

LO#4-Explain strategies for assisting clients to eat and drink safely.

3. You can help a client feel like eating by

A) showing them their food

B) making the client’s surroundings cheerful and attractive

C) saying positive things about the food

D) all of the above

LO#4-Explain strategies for assisting clients to eat and drink safely.

4. The client's orders read "NPO". This abbreviation means

A) nothing by mouth

B) change the client's diet

C) force fluids

D) none of the above

LO#4-Explain strategies for assisting clients to eat and drink safely.

5. The client has an order for "clear liquid diet." Which of the following items would NOT be on the tray?

A) ginger ale

B) tea with sugar

C) strained carrot juice

D) coffee with cream

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

6. A soft diet has been ordered for your client. What item should be omitted from the tray?

A) fried eggs

B) toast

C) cream of wheat

D) coffee with cream and sugar

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

7. A high-residue diet is primarily made up of which of the following foods?

A) food with fiber and bulk

B) fats and protein

C) dairy products and cheeses

D) carbohydrates

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

8. A diet designed to meet a client's special needs is called a

A) low-calorie diet

B) general diet

C) regular diet

D) therapeutic diet

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

9. Which of the following is NOT true of a clear liquid diet?

A) It is commonly ordered after surgery

B) It provides easily digested calories, and fluid

C) It includes pudding, orange juice, and ice cream

D) It includes clear broth, popsicles, and gelatin

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

10. You are feeding a client who needs to eat more. He/she doesn't want to finish the meal on the tray. You should

A) force the client to eat.

B) get some different food.

C) encourage the client to finish.

D) continue to feed the client.

LO#4- Explain strategies for assisting clients to eat and drink safely.

11. When bringing drinking water to client, remember that

A) some clients cannot have water or ice

B) all clients should receive water

C) all clients should receive ice

D) you should never include ice

LO#4-Explain strategies for assisting clients to eat and drink safely.

12. When the doctor orders that the client is to be on the Intake and Output, the liquid

intake is measured when they consume

A) water/milk/juice.

B) soda.

C) gelatin.

D) all of the above

LO#4-Explain strategies for assisting clients to eat and drink safely.

13. A client with a disorder of the digestive system is placed on a soft diet. This is an example of a ________ diet.

A) basic

B) diagnostic

C) therapeutic

D) house

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

14. A diet that omits spicy foods and is made up of foods that are mild in flavor and are easy to digest is called a ________ diet.

A) low-residue

B) bland

C) diabetic

D) all of the above

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

15. Which of the following is found in a well-balanced diet?

A) calories to meet energy requirements

B) adequate amounts of vitamins

C) essential amino acids

D) all of the above

LO#1- Name and differentiate between the six categories of nutrients essential for a well-balanced diet.

16. Nutrients are divided into six categories as follows:

A) carbohydrates, fats, proteins, water, vitamins, minerals

B) carbohydrates, fats, proteins, water, amino acids, minerals

C) carbohydrates, fats, proteins, lipids, vitamins, minerals

D) carbohydrates, fats, proteins, water, vitamins, crystals

LO#1-Name and differentiate between the six categories of nutrients essential for a well-balanced diet.

17. Canada’s Food Guide categorizes food into four different groups as follows:

A) vegetables and fruit, grain products, milk and alternatives

B) vegetables and fruit, grain products, meat and alternatives

C) vegetables and fruit, carbohydrates, milk and alternatives, meat and alternatives

D) vegetables and fruit, grain products, milk and alternatives, meat and alternatives

LO#2-Define a well-balanced diet based on Health Canada’s recommendations in Eating Well with Canada’s Food Guide.

18. According to Canada’s Food Guide, the recommended number of servings per

day of vegetables and fruit for a male aged 61+ is:

A) 9-10
B) 8-10
C) 8-11
D) 9-11

LO#2-Define a well-balanced diet based on Health Canada’s recommendations in Eating Well with Canada’s Food Guide.

19. To help maintain stable levels of glucose in their blood, clients with diabetes are encouraged to have a snack:

A) morning and before bed

B) morning and afternoon

C) during the afternoon and before bed

D) during the afternoon only

LO#5- Describe the importance of snacks.

20. Clients who eat less than what percentage of their meals should be offered snacks or meal alternatives?

A) less than 60%
B) less than 55%
C) less than 65%
D) less than 50%

LO#5- Describe the importance of snacks.

True/False Questions

1. Essential nutrients form and maintain body cell function, provide energy, and regulate

body processes.

LO#1-Name and differentiate between the six categories of nutrients essential for a well-balanced diet.

2. Malnutrition means optimal nutrition status.

LO#4- Explain strategies for assisting clients to eat and drink safely.

3. A well-balanced diet includes dairy products, vegetables, and fruits but omits meat, fish

and poultry.

LO#2-Define a well-balanced diet based on Health Canada’s recommendations in Eating Well with Canada’s Food Guide.

4. When feeding a client, you should feed the client all of the meat first.

LO#4-Explain strategies for assisting clients to eat and drink safely.

5. "Soft mechanical" is a type of special diet that does NOT require extensive chewing.

LO#3-Discuss the characteristics and purposes of a regular diet and therapeutic diets

6. Mealtime is a break in the boring hospital or facility routine.

LO#4-Explain strategies for assisting clients to eat and drink safely.

7. When feeding a client, it is important to create a friendly environment so that the

client does NOT feel rushed.

LO#4-Explain strategies for assisting clients to eat and drink safely.

8. Signs of dysphasia include pocketing food in the mouth, drooling, coughing, especially after sips of liquids, and frequent clearing of the throat.

LO#4-Explain strategies for assisting clients to eat and drink safely.

9. When feeding a dysphagia client, be sure the client's mouth is empty prior to offering the next bite.

LO#4-Explain strategies for assisting clients to eat and drink safely.

10. Complete protein examples include meat, fish, poultry, and cheese.

LO#1- Name and differentiate between the six categories of nutrients essential for a well-balanced diet.

11. If your client can or does not drink milk, you may offer them fortified soy beverage.

LO#2-Define a well-balanced diet based on Health Canada’s recommendations in Eating Well with Canada’s Food Guide.

12. A full liquid diet includes juices, ginger ale, gelatin, popsicles and tea.

LO#3- Discuss the characteristics and purposes of a regular diet and therapeutic diets.

13. In facilities, extra nourishment is always distributed to clients by workers from the food-service department.

LO#5- Describe the importance of snacks.

14. Delivering the correct nourishment to the correct client at the scheduled time is important, especially for clients on therapeutic diets.

LO#5- Describe the importance of snacks.