Chapter 13 Flashcards Preview

Nutrition > Chapter 13 > Flashcards

Flashcards in Chapter 13 Deck (30)
Loading flashcards...
0

​1.​As adults age, they are likely to want to add _____ to their food.
a.
less salt
b.
more salt
c.
less salt substitutes
d.
more salt substitutes

B

1

​2.​The term productive aging refers to
a.
production of offspring to continue the life cycle.
b.
holding a productive job throughout all stages of adulthood.
c.
an ability to stay active and healthy throughout all stages of adulthood.
d.
development of attitudes and skills that support adaptation to the transitions of life.

D

2

​3.​Growth is usually complete by the
a.
early 20s for men and women.
b.
late teens for men and women.
c.
late teens for women and early 20s for men.
d.
late teens for men and early 20s for women.

C

3

​4.​Protein needs continue to increase until about age 24 years because
a.
height continues to increase.
b.
lean body mass continues to increase.
c.
protein metabolism becomes less efficient.
d.
higher protein intake prevents conversion of muscle to body fat.

B

4

​5.​Calcium and iron intakes may be inadequate in young women because
a.
hectic lifestyles and stress reduce the bioavailability of these minerals.
b.
they have high intakes of processed foods, which tend to be poor sources of these minerals.
c.
intake of foods high in these minerals may be restricted because of attempts to lose weight.
d.
requirements for these minerals are very high and cannot be met without using supplements.

C

5

​6.​One way a 50-year-old individual can help maintain their lean body mass and minimize increases in body fat is to
a.
engage in regular exercise, including strength training.
b.
use stress-reduction strategies, such as massage therapy.
c.
ensure that their diet includes adequate amounts of high-quality protein.
d.
decreasing their energy intake to prevent weight gain.

A

6

​7.​Older women require less dietary iron than younger women because older women have
a.
decreased turnover of red blood cells.
b.
decreased iron losses after menopause.
c.
replacement of hemoglobin with myoglobin.
d.
lower levels of activity, requiring less oxygen to be transported to the cells.

B

7

​8.​A man may be at increased risk for prostate cancer if he
a.
eats large portions of red meat several times per week.
b.
eats eggs for breakfast most mornings.
c.
drinks two or more alcoholic beverages daily.
d.
drinks two or more glasses of milk daily.

A

8

​9.​If an older adult is confused, they may have a deficiency of
a.
iron.
b.
zinc.
c.
water.
d.
protein.

C

9

​10.​Factors that lead to decreased fluid intake in older adults include
a.
decreased sweating.
b.
fear of incontinence.
c.
decreased salt intake.
d.
preference for food rather than fluids.

B

10

​11.​An older adult’s nutritional status may decline if they have arthritis because
a.
it is associated with loss of appetite.
b.
their ability to prepare food may be impaired.
c.
taste changes may cause food to be unappetizing.
d.
it causes an increase in protein and nutrient requirements.

B

11

​12.​A program that may benefit homebound older adults is the
a.
Supplemental Nutrition Assistance Program.
b.
Congregate Meals Program.
c.
Home-Delivered Meals Program.
d.
Emergency Food Assistance Program.

C

12

​13.​Older adults require more dietary vitamin D than younger adults because
a.
breakdown of vitamin D is increased.
b.
absorption of vitamin D is less efficient.
c.
their skin is less able to synthesize vitamin D.
d.
body fat levels are higher, and vitamin D is fat soluble.

C

13

​14.​Absorption of vitamin B12 may be decreased in older adults because of decreased
a.
intestinal motility.
b.
production of bile by the liver.
c.
production of intrinsic factor by the stomach.
d.
synthesis of vitamin B12 by intestinal bacteria.

C

14

​15.​Sensitivity of taste receptors may be altered if an individual has an inadequate intake of
a.
zinc.
b.
iron.
c.
vitamin C.
d.
vitamin B12.

A

15

​16.​In older adults, weakening of muscles along the gastrointestinal tract may cause
a.
diarrhea.
b.
constipation.
c.
colon cancer.
d.
bloating and gas.

B

16

​17.​An example of someone who is at high risk for malnutrition and weight loss is a(n)
a.
21-year-old student who works part time.
b.
36-year-old single mother with three children.
c.
57-year-old man who is unemployed.
d.
88-year-old widow who lives alone.

D

17

​18.​A reason that dehydration may be a problem in older adults is that
a.
older adults sweat more in hot weather.
b.
the lungs evaporate more water during respiration.
c.
the ability of the kidneys to concentrate urine decreases.
d.
water absorption from the gastrointestinal tract decreases.

C

18

​19.​The Nutrition Screening Initiative is intended to help
a.
identify adults older than 65 who are at nutritional risk.
b.
identify individuals of all ages who are at nutritional risk.
c.
determine the level of nutritional risk in older adults in the nation.
d.
implement strategies to prevent nutritional risk in adults more than 65 years old.

A

19

​20.​In adults over age 80, the greatest dietary concern is
a.
preventing weight gain.
b.
increasing lean body mass.
c.
maintaining adequate nutritional status.
d.
preventing coronary heart disease and cancer.

C

20

​21.​The Child and Adult Care Food Program helps provide food for
a.
school-age children and institutionalized older adults.
b.
children and adults with physical and mental disabilities while they attend daycare facilities.
c.
low-income families caring for preschool-age children and dependent elderly family members.
d.
children up to age 12, senior citizens, and certain handicapped people who participate in daycare programs.

D

21

​22.​An appropriate way to maintain a healthy body weight includes
a.
eating only at set mealtimes.
b.
learning to respond to actual hunger cues.
c.
counting calories to restrict energy intake.
d.
avoiding foods that are high in fat and added sugar.

B

22

​23.​The Supplemental Nutrition Assistance Program (SNAP) provides
a.
emergency food supplies for people living below the poverty level.
b.
a list of foods that meet specific nutrient and health requirements.
c.
coupons toward the purchase of foods for people with low income.
d.
nutrition supplements for at risk individuals and families.

C

23

​24.​The Emergency Food Assistance Program supplements the dietary intake of low-income households by distributing basic commodities and
a.
providing education on preparation of low-cost foods.
b.
reducing government-held surplus dairy commodities.
c.
distributing excess commodities to developing nations.
d.
providing specific nutrient-dense foods for young children and older adults.

B

24

​25.​The Senior Nutrition Program provides meals for ___ age 60 years or older.
a.
anyone
b.
disabled adults
c.
low-income adults
d.
socially isolated adults

A

25

​26.​Chewing and swallowing difficulties in older adults increase the risk of
a.
vomiting.
b.
hiatal hernia.
c.
food asphyxiation.
d.
gastroesophageal reflux.

C

26

​27.​If someone is under continued stress and starts to experience severe stomach pain, they may have
a.
dysphagia.
b.
food asphyxiation.
c.
a peptic ulcer.
d.
loss of intrinsic factor.

C

27

​28.​After menopause, women have an increased risk for
a.
osteoporosis.
b.
type 2 diabetes.
c.
bronchial asthma.
d.
iron deficiency anemia.

A

28

​29.​Alcohol abuse is associated with poor nutritional status because
a.
alcohol intake increases basal metabolic rate.
b.
alcoholic beverages displace healthful foods from the diet.
c.
alcohol increases the desire for foods high in fat and sugar.
d.
alcoholics often eat in bars that serve a limited number of foods.

B

29

​30.​An example of rationalizing is
a.
restricting food intake by rationing food.
b.
coping with stress using biofeedback techniques.
c.
identifying emotional triggers for eating.
d.
using a busy schedule to justify poor food choices.

D