Chapter 13 Flashcards
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
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
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
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
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
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
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
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
9.If an older adult is confused, they may have a deficiency of a. iron. b. zinc. c. water. d. protein.
C
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
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
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
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
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
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
