Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CELLAN CNA > Chapter 15 Review > Flashcards

Chapter 15 Review Flashcards

1
Q

A well-balanced diet

(A) Is very difficult to achieve
(B) Does not provide any health benefit
(C) Contains many servings of fats and sugars
(D) Can help promote healing

A

C) Contains many servings of fats and sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which of the following is one of the nutrition- al problems of the elderly?

(A) Increased appetite makes it hard to stay slender.
(B) Body movement slows, and reduced activity affects appetite.
(C) Metabolism increases.
(D) Nutritional problems are no different for the elderly than for anybody else.

A

B

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

To help prevent aspiration, residents should be in the____ position when eating

(A) Upright
(B) Lying down
(C) Prone
(D) Lateral

A

A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

A nursing assistant’s duties regarding tube feedings include

(A) Inserting the tubes
(B) Doing the feedings
(C) Observing the feeding and reporting problems
(D) Cleaning the tubes

A

C) Observing the feedings and reporting the problems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Which of the following is the most essential nutrient for life?

(A) Vegetables
(B) Water
(C) Grains
(D) Protein

A

B

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which of the following is a good source of protein?

(A) Corn oil
(B) An orange
(C) Fish
(D) Grape jelly

A

C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Which of the following is an example of a plant-based protein?

(A) Salmon
(B) Tofu
(C) Steak
(D) Bacon

A

B) Tofu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

According to the USDA’s MyPlate icon, which food groups should make up at least half of a person’s plate?

(A) Grains and proteins
(B) Vegetables and fruits
(C) Dairy and proteins
(D) Grains and fruits

A

B

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

According to MyPlate, what percentage of milk fat should be in a person’s dairy choices?

(A) 0% or 1%
(B) 2%
(C) 3%
(D) 4%

A

A) 0% or 1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What information is found on a diet card?

(A) Infection prevention procedures
(B) Food likes and dislikes
(C) Care team members’ names
(D) Advance directives

A

B)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Which of the following is true about food preferences?

(A) Residents are old enough that their preferences will not change.
(B) It is not important to honor residents’ food preferences.
(C) Education is never a factor in determining food preference.
(D) Religion might influence food preference.

A

D

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Which of the following is an effective way for an NA to help prevent dehydration?

(A) The NA should encourage the resident to drink every time she sees him.
(B) The NA should insist that the resident drink juice because it is healthy.
(C) The NA should withhold fluids if a resident is incontinent.
(D) The NA should administer a saline solution IV for a resident who is dehydrated.

A

A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

______ is taking in and eliminating equal amounts of fluid.

(A) Dehydration
(B) Input
(C) Fluid balance
(D) Restrict fluids

A

C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Eight ounces (8 oz) is equal to mL.

(A) 180
(B) 240
(C) 210
(D) 120

A

B

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

To convert ounces to milliliters, the NA should multiply by

(A) 30
(B) 20
(C) 60
(D) 15

A

A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What does the abbreviation NPO mean?

(A) Nothing pureed only
(B) Not prepared on-site
(C) Nothing by mouth
(D) Note preferences only

A

C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Which of the following are signs of unintended weight loss that should be reported?

(A) Eating lean cuts of meat
(B) Eating dessert before dinner
(C) Avoiding fried foods and sweets
(D) Coughing or choking while eating

A

D

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Which of the following statements about meal- time is true?

(A) Social interaction is an important part of mealtime.
(B) Mealtime is only about getting proper nourishment.
(C) Mealtime is a good time for NAs to chat with colleagues since the residents are busy eating.
(D) If an NA thinks a resident’s meal looks unappetizing, she should let the resident know.

A

A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

At which angle should residents be positioned for eating?

(A) 90 degrees
(B) 120 degrees
(C) 180 degrees
(D) 98 degrees

A

A

20
Q

When serving meal trays, the nursing assistant should

(A) Not worry about identifying residents because the food will get cold
(B) Serve favorite residents first
(C) Serve female residents before male residents
(D) Correctly identify a resident before serving the tray

A

D

21
Q

If a resident refuses to wear a clothing protector, the nursing assistant should

(A) Respect the resident’s refusal
(B) Refuse to serve the resident until she puts it on
(C) Insist that the resident wear it
(D) Point out to the resident that she is making her work more difficult

A

A

22
Q

Residents who need some assistance with eat­ing may benefit from

(A) The nursing assistant doing everything for the resident
(B) The nursing assistant insisting that the resident manage eating alone so that he can learn to be independent
(C) The nursing assistant using the hand-over­ hand approach
(D) The nursing assistant telling his family that they need to visit at mealtimes to help

A

C

23
Q

How can an NA best help residents with eating?

(A) The nursing assistant should choose which foods residents eat first.
(B) The nursing assistant should review her documentation paperwork while residents are eating since residents will be busy.
(C) The nursing assistant should identify the food and fluids in front of residents.
(D) The nursing assistant should do everything for residents during mealtime so residents will not be anxious.

A

C

24
Q

Which of the following is a symptom of dys­phagia (difficulty swallowing)?

(A) Eating everything on the tray at every meal
(B) Sweating profusely during meals
(C) Fever during meals
(D) Watering eyes during meals

A

D

25
Q

Which of the following is a reason why a resi­dent might be placed on a special diet?

(A) Because the NA thinks the resident is too heavy
(B) Because the dietary department is testing out new recipes
(C) Because the resident does not care for eggs
(D) Because the resident has food allergies

A

D

26
Q

What is the first item to be restricted in a low­ sodium diet?

(A) Milk
(B) Salt
(C) Poultry
(D) Foods high in fat

A

B

27
Q

Which statement best describes a pureed diet?

(A) This diet consists of food that is blended into a thick paste for easier swallowing.
(B) This diet consists of clear juices, broth, gelatin, and popsicles.
(C) This diet consists of lean cuts of meat and nonfat dairy products.
(D) This diet restricts protein for people who have kidney disease.

A

A)

28
Q

A diet often used for people who need to keep the intestinal tract free of food is

(A) Bland diet
(B) Liquid diet
(C) Low-fat diet
(D) High-residue diet

A

B

29
Q

A diet used for people with peptic ulcers that avoids alcohol and spicy foods is called the

(A) Bland diet
(B) Liquid diet
(C) Low-fat diet
(D) High-residue diet

A

A

30
Q

In order to lose weight, a resident may be placed on this diet

(A) Low-residue diet
(B) Soft diet
(C) Gluten-free diet
(D) Modified calorie diet

A

D

31
Q

A diet that consists of foods that are chopped to help people who have trouble chewing and swallowing is called a

(A) Low-fat diet
(B) High-potassium diet
(C) Low-residue diet
(D) Soft diet

A

D

32
Q

Which of the following is a common reason why a resident may be on a fluid-restricted diet?

(A) The resident has heart disease.
(B) The resident has urinary incontinence.
(C) The resident has constipation.
(D) The resident has pressure injuries.

A

A

33
Q

Which of the following foods is high in potassium?

(A) Pasta
(B) Ham
(C) Avocado
(D) Coconut

A

C

34
Q

Which of the following is low in saturated fats?

(A) Cheese
(B) Bacon
(C) Whole milk
(D) Olive oil

A

D

35
Q

This type of diet eliminates foods containing wheat flour and is used for people who have celiac disease.

(A) Gluten-free diet
(B) Low-cholesterol diet
(C) Low-residue diet
(D) Modified calorie diet

A

A

36
Q

Which type of vegetarian diet eliminates poul­try, meats, fish, and eggs, but allows dairy products?

(A) Ovo-vegetarian diet
(B) Lacto-ovo vegetarian diet
(C) Lacto-vegetarian diet
(D) Vegan diet

A

C

37
Q

Which type of diet is plant-based and elimi­ nates all poultry, meats, fish, eggs, and dairy products, along with all foods that are derived from animals?

(A) Lacto-ovo vegetarian diet
(B) Lacto-vegetarian diet
(C) Ovo-vegetarian diet
(D) Vegan diet

A

D

38
Q

Which of the following is one way that resi­dents who have diabetes eat a healthy diet?

(A) By counting carbohydrates (carb-counting)
(B) By eating whatever they want but keeping track of it in a food diary
(C) By adding more sugar into their diet
(D) By eating large amounts of food and then exercising vigorously to burn calories

A

A

39
Q

Residents who are on a low-residue diet must limit which of the following foods?

(A) Foods that are spicy
(B) Sugary foods
(C) Foods that are high in fiber
(D) Low-fat foods

A

C

40
Q

This type of diet increases the intake of fiber and whole grains and is prescribed for resi­dents who have constipation and bowel disorders.

(A) High-residue diet
(B) Liquid diet
(C) Gluten-free diet
(D) Low-fat diet

A

A

41
Q

This type of diet is ordered as either clear or full.

(A) Low-residue diet
(B) Pureed diet
(C) Liquid diet
(D) Bland diet

A

C

42
Q

Which type of residents may have an order for thickened liquids?

(A) Residents who have swallowing problems
(B) Residents who refuse to drink water
(C) Residents who do not eat meat
(D) Residents who have certain religious beliefs

A

A

43
Q

Why is it important for a nursing assistant to observe plates and meal trays when residents have finished eating?

(A) It helps the NA decide what to feed resi­dents first.
(B) Residents who are trying to lose weight will want the NA to keep a record of how much they have eaten.
(C) It helps the NA write a new diet order if the current one is not working.
(D) It helps to identify a change in residents’ food preferences

A

D

44
Q

When assisting residents who have had a stroke, the nursing assistant should

(A) Watch for signs of choking
(B) Place food in the weaker side of the resi­dent’s mouth
(C) Offer another bite of food before the resi­dent has swallowed the last bite
(D) Encourage the resident to take large bites

A
45
Q

Which of the following is true of the family dining style?

(A) Family dining is when a resident’s family calls ahead to the facility to arrange the meal.
(B) Family dining is when a meal is served in the activity room on a tray.
(C) Family dining allows residents to serve and pass food on platters by table.
(D) Family dining is when a meal is laid out on a table in one location for residents to help themselves.

A

C

46
Q

According to the International Dysphagia Diet Standardization Initiative (IDDSI), a Level 2/ Mildly Thick Liquid can be.

(A) Sipped from a straw with mild effort
(B) Only eaten with a spoon with effort
(C) Consumed with chopsticks with mild effort
(D) Eaten with a fork and must be hard and crunchy

A

A

CELLAN CNA (31 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions