Exam 2 - Chapter 14

Question 1

which resource is best in assessing nutrition?

Answer 1

Mini Nutritional Assessment (MNA)

Question 2

what is included in a diet to manage HTN and maintain optimal weight

Answer 2

• fruits
• vegetables
• whole grains
• low-fat dairy
• poultry
• fish
• restricted Na+

Question 3

which population does obesity affect the most?

Answer 3

women over 65

Question 4

obesity paradox

Answer 4

lower mortality rates among obese older adults

fat cushions brittle bones

Question 5

which factors affect nutrition?

Answer 5

• eating habits
• socialization
• transportation
• socioeconomic status
• chronic conditions
• oral health

Question 6

BMI for overweight

Answer 6

25-30

Question 7

BMI for obese

Answer 7

31-34

Question 8

obesity among younger people leads to lower life expectancy

Answer 8

true

Question 9

why do older people need less calories?

Answer 9

they have a slower metabolic rate

Question 10

BMI for morbid obesity

Answer 10

35-40

Question 11

obesity in older adults is acceptable due to the obesity paradox

Answer 11

true

Question 12

how many servings of fruit and vegetables is recommended for the older adult?

Answer 12

5

Question 13

how much carbohydrates is needed?

Answer 13

45% - 65%

Question 14

how much fat is needed?

Answer 14

20% - 35%

Question 15

how much protein is needed?

Answer 15

10% - 35%

Question 16

what indicates normal nutritional status for MNA?

Answer 16

12-14 points

Question 17

what is considered risk of malnutrition on the MNA?

Answer 17

8-11 points

Question 18

what is considered malnourished on the MNA?

Answer 18

0-7 points

Question 19

what questions does the MNA ask regarding nutrition?

Answer 19

• weight loss
• declined food intake
• suffering from stress
• occurrence of acute disease

in the last 3 months

Question 20

what is the priority intervention for the older adult who is malnourished or at risk for it?

Answer 20

perform a nutritional assessment

Question 21

what are the conditions that malnutrition puts the older adult at risk for?

Answer 21

• infection
• pressure ulcers
• anemia
• hip fractures
• hypotension
• impaired cognition
• increased morbidity/ mortality

Question 22

how can a nurse care for an older adult in LTC with a nutritional problem?

Answer 22

• supervise them during meals
• provide a pleasant eating environment
• provide nutritional supplements
• assess ability to eat independently

Question 23

define dysphagia

Answer 23

difficulty swallowing

Question 24

risk factors for dysphagia

Answer 24

• CVA
• Parkinson’s
• neuromuscular disorders
• dementia
• head and neck cancers
• TBI
• aspiration pneumonia
• inadequate feeding technique
• poor dentition

Question 25

symptoms of dysphagia

Answer 25

• unusual posturing while swallowing
• gurgling
• labored breathing
• chest pain
• lump in throat
• drooling

Question 26

what techniques can a nurse use when feeding a patient with dysphagia?

Answer 26

• have them sit 90 degrees
• no rushing
• tell them to swallow twice
• offer fluids after chewing

Question 27

complications of dysphagia

Answer 27

• weight loss
• malnutriton
• dehydration
• aspiration pneumonia

Question 28

how can you prevent aspiration?

Answer 28

• avoid sedatives
• serve pureed foods
• keep suction readily available

Question 29

PEG tubes are associated with infection, GI symptoms, and abscess

Answer 29

true

Question 30

PEG tubes are often indicated for patients with dementia

Answer 30

true