Nutrition and Hydration

Question 1

Define:

nutrition

Answer 1

The process of taking in and using nutrients for growth, maintenance, and health.

Nutrients are obtained mainly through food and beverages.

Question 2

Define:

a balanced diet

Answer 2

A diet that includes all essential nutrients in the right proportions.

Aids in maintaining optimal health and preventing diseases.

Question 3

What is MyPlate?

Answer 3

A visual guide developed by the USDA to encourage balanced eating.

It emphasizes fruits, vegetables, grains, protein, and dairy.

Question 4

How can nutrition labels help people make better dietary choices?

Answer 4

They provide information on calories, nutrients, and ingredients.

Reading labels helps manage portion sizes and nutritional intake.

Question 5

Which nutrient provides the body’s main source of energy?

Answer 5

Carbohydrates

Found in whole grains, fruits, and vegetables.

Question 6

How does protein help the body?

Answer 6

It builds and repairs tissues and muscles.

High-protein diet is especially important during recovery from surgery or injury.

Question 7

True or False:

All fats are bad for your health.

Answer 7

False

Healthy fats, such as unsaturated fats, are beneficial for the heart and brain.

Question 8

List THREE food sources of healthy fats.

Answer 8

1. Olive oil
2. Avocados
3. Nuts

Healthy fats support cell function and brain health.

Question 9

Fill in the blank:

Vitamins and minerals help ______ body functions and build tissues.

Answer 9

regulate

They are essential for growth, immunity, and metabolism.

Question 10

Which food group is a primary source of Vitamin C?

Answer 10

Fruits and vegetables

Vitamin C is abundant in fruits and vegetables and is essential for maintaining healthy tissues and aiding in wound healing.

Question 11

Which food group is known for being the richest source of calcium?

Answer 11

Dairy Group

Dairy products are rich in calcium, which is essential for bone health and various bodily functions.

Question 12

Which populations require higher caloric intake?

Answer 12

1. Infants
2. Children
3. Teenagers
4. Pregnant women

Due to growth, development, and energy needs.

Question 13

How do illnesses affect nutritional needs?

Answer 13

They can increase or decrease calorie and nutrient requirements.

Healing from surgery or infections often requires more protein and energy.

Question 14

Which factors influence dietary choices?

Answer 14

1. Culture
2. Religion
3. Allergies
4. Personal taste

Caregivers should respect and accommodate preferences.

Question 15

Define:

meal supplements

Answer 15

High-calorie, protein-rich drinks for those with poor appetite.

Commonly used in hospitals and long-term care settings.

Liquid diets are usually temporary and lack fiber and protein.

Question 16

Define:

a therapeutic diet

Answer 16

A diet prescribed to help manage a health condition.

Includes low-sodium, diabetic, and high-protein diets.

Question 17

List TWO conditions that require a sodium-restricted diet.

Answer 17

1. Hypertension
2. Kidney disease

Reducing sodium lowers blood pressure and prevents fluid retention.

Question 18

Fill in the blank:

A carbohydrate-controlled diet is used to manage ______.

Answer 18

diabetes

It helps regulate blood sugar levels.

Question 19

Define:

a soft diet

Answer 19

A diet consisting of easy-to-chew and digest foods.

Often prescribed for patients recovering from surgery or dental procedures.

Question 20

Which diet eliminates sweets and reduces calorie intake?

Answer 20

A calorie-restricted diet.

Used for weight management and obesity treatment.

Question 21

How does a heart-healthy diet differ from a regular diet?

Answer 21

It limits:

1. Unhealthy fats
2. Sodium
3. Cholesterol

Encourages whole grains, lean proteins, and vegetables.

Question 22

Which patients require thickened liquids or pureed foods?

Answer 22

Those with dysphagia.

Dysphagia is difficculty in swallowing; common in stroke patients and those with neurological conditions.

Thickened liquids prevents choking and aspiration pneumonia.

Question 23

List the THREE levels of liquid thickness.

Answer 23

1. Nectar
2. Honey
3. Pudding

Ordered based on a patient’s ability to swallow.

Question 24

Fill in the blank:

A person with swallowing difficulties should sit at a _____ degree angle when eating.

Answer 24

90

Sitting upright reduces choking risk.

Question 25

# Fill in the blank: People on **NPO status** cannot have \_\_\_\_\_\_ \_\_\_ \_\_\_\_\_.

Answer 25

anything by mouth ## Footnote NPO (nil per os) is ordered before surgery or medical tests.

Question 26

Identify the **most crucial** nutrient for survival.

Answer 26

Water ## Footnote Water is vital for life, as it is necessary for various bodily functions and must be replenished regularly.

Question 27

How much fluid is generally recommended for adults to **maintain proper hydration daily**?

Answer 27

2000 to 2500 mL ## Footnote To maintain normal fluid balance, adults typically require around 2000 to 2500 mL of fluid each day, with variations based on individual health and activity levels.

Question 28

# Define: fluid balance

Answer 28

The state where fluid intake **equals** fluid loss. ## Footnote Prevents dehydration and overhydration.

Question 29

What are common **causes of dehydration**?

Answer 29

* Vomiting * Diarrhea * Fever * Reduced fluid intake ## Footnote Dehydration can lead to confusion and organ failure.

Question 30

How can caregivers **encourage hydration**?

Answer 30

* Offer preferred beverages. * Monitor fluid intake. ## Footnote Small, frequent sips may help those reluctant to drink.

Question 31

List THREE **signs** of dehydration.

Answer 31

1. Dry mouth 1. Dark urine 1. Dizziness ## Footnote Severe dehydration can cause confusion and low blood pressure.

Question 32

Which medical conditions require **fluid restrictions**?

Answer 32

* Heart failure * Kidney disease ## Footnote Too much fluid can cause swelling and complications.

Question 33

How is fluid intake **measured**?

Answer 33

In milliliters (**mL**) or cubic centimeters (**cc**). ## Footnote One ounce equals 30 mL.

Question 34

What are common **symptoms** of overhydration (edema)?

Answer 34

1. Swelling 1. Weight gain 1. Shortness of breath ## Footnote Often caused by kidney or heart conditions.

Question 35

How does **temperature** affect fluid intake?

Answer 35

People **may drink more** if offered preferred temperature drinks. ## Footnote Cold or warm drinks improve comfort and encourage hydration.

Question 36

How should caregivers assist people with **poor appetite**?

Answer 36

Offer **small**, **frequent meals** and nutrient-dense foods. ## Footnote Avoid overwhelming portion sizes.

Question 37

List THREE things to consider when preparing meals for someone with **dietary restrictions**.

Answer 37

1. Their medical condition. 1. Personal preferences. 1. Nutritional needs. ## Footnote Adjusting seasonings and cooking methods improves meal satisfaction.

Question 38

How can **meal presentation** impact appetite?

Answer 38

Attractive meals **encourage** better intake. ## Footnote Separating foods and using bright colors enhances appeal.

Question 39

List THREE ways to assist a **visually impaired** person at mealtime.

Answer 39

1. Describe food placement. 1. Cut food into pieces. 1. Use clock face method. ## Footnote Promotes independence and meal enjoyment.

Question 40

# Define: aspiration

Answer 40

Inhaling food or liquid **into the lungs**. ## Footnote Can cause pneumonia or breathing difficulties.

Question 41

How can caregivers assist people with **limited mobility** during meals?

Answer 41

* Use adaptive utensils. * Provide physical support. ## Footnote Ensures safe and comfortable eating.

Question 42

What should be done if a person **refuses a meal**?

Answer 42

Offer **alternatives** and report to the nurse. ## Footnote Persistent refusal may indicate an underlying issue.

Question 43

Why should dentures be cleaned **before meals**?

Answer 43

To improve **chewing and comfort**. ## Footnote Dirty dentures may cause irritation and poor appetite.

Question 44

What is the recommended way to **help a person drink independently**?

Answer 44

**Use**: 1. Straws 1. Adaptive cups 1. Hand-over-hand assistance ## Footnote Promotes autonomy and ensures adequate hydration.

Question 45

How can **distractions** affect mealtime for those with **cognitive impairments**?

Answer 45

They may become confused and **eat less**. ## Footnote A calm, quiet environment helps maintain focus.

Question 46

What is the **first step** when assisting a person with meals?

Answer 46

Ensure they are in a **comfortable** and **upright position**. ## Footnote Proper positioning prevents choking.

Question 47

Why is **social interaction** important at mealtime?

Answer 47

It **improves mood** and encourages eating. ## Footnote People eat better in a pleasant environment.

Question 48

How can meal trays be **checked for accuracy**?

Answer 48

Match tray to the person's dietary order. ## Footnote Mistakes can lead to serious health risks.

Question 49

What should be done to help elderly patients **avoid choking** while eating?

Answer 49

Offer **sips of fluids** regularly. ## Footnote Regularly providing fluids can help prevent choking. It is important to feed elderly patients slowly and carefully, promoting independence whenever possible.

Question 50

What is **enteral** nutrition?

Answer 50

Providing nutrition through a **feeding tube**. ## Footnote Used when a person cannot eat normally.

Question 51

What should be done if a feeding tube **becomes dislodged**?

Answer 51

Notify the nurse **immediately**. ## Footnote Tube misplacement can cause complications.

Question 52

List TWO signs of **malnutrition**.

Answer 52

1. Unintended weight loss 1. Weakness ## Footnote Lack of proper nutrients can cause serious health issues.