Nutrition and Fluids

Question 1

The person’s diet affects

Answer 1

physical and mental well

Question 2

Nutrition is

Answer 2

the processes involved in the ingestion, digestion, absorption, and use of foods and fluids by the body.

Question 3

Foods and fluids contain .

Answer 3

nutrients

Question 4

Nutrients are grouped into

Answer 4

fats, proteins, carbohydrates, vitamins, minerals, and water.

Question 5

What nutrient is the most important?

Answer 5

Protein

Question 6

Carbohydrates provide

Answer 6

energy and fiber for bowel elimination.

Question 7

Which nutrient provides energy?

Answer 7

Fat

Question 8

Vitamins are needed for

Answer 8

certain body functions.

Question 9

Minerals are used for

Answer 9

many body processes.

Question 10

Water is needed for

Answer 10

all body processes.

Question 11

Food labels contain information about:

Answer 11

• Serving size and the number of servings in each package
• Calories and calories from fat
• Nutrients

Question 12

Which nutrient is needed for tissue growth and repair?

Answer 12

Protein

Question 13

Calcium’s major functions

Answer 13

Forming teeth and bones, blood clots, muscle contraction, heart function, nerve function

Question 14

Phosphorus’s major functions

Answer 14

Forming bones and teeth; use of proteins, fats, and carbohydrates; nerve and muscle function

Question 15

Iron’s major functions

Answer 15

Allows red blood cells to carry oxygen

Question 16

Iodine’s major functions

Answer 16

Thyroid gland function, growth, metabolis,

Question 17

Sodium’s major functions

Answer 17

Fluid balance, nerve and muscle function

Question 18

Potassium’s major functions

Answer 18

Nerve function, muscle contraction, heart function

Question 19

Sodium causes the body to

Answer 19

retain water, therefore the heart has to work harder.

Question 20

Sodium control decreases

Answer 20

the amount of sodium in the body.

Question 21

Diabetes meal plan

Answer 21

• A meal plan for healthy eating is developed.

* Consistency is key.

Question 22

Dysphagia means

Answer 22

difficulty swallowing.

Question 23

Clear liquid diet

Answer 23

-food liquid at body temperature that leave small amounts of residue; non-irritating and non-gas forming

Question 24

Full liquid diet-

Answer 24

foods liquid at room temperature or that melt at body temperature

Question 25

High-fiber diet-

Answer 25

foods that increase residue and fiber in the colon to stimulate peristalsis

Question 26

Bland diet-

Answer 26

foods that are non-irritating and low in roughage; foods served at moderate temperatures; no strong spices or condiments

Question 27

HIgh-calorie diet

Answer 27

-3000 to 4000 calories daily; includes 3 full meals and between-meal snacks

Question 28

Calorie-controlled diet

Answer 28

-adequate nutrients while controlling calories to promote weight loss and reduce body fat

Question 29

Edema

Answer 29

If fluid intake exceeds fluid output, body tissues swell with water.

Question 30

To find out what type of diet a client should be receiving, it would be BEST for the nurse aide to check:

Answer 30

In the client’s care plan

Question 31

About how many mL are required for normal fluid balance

Answer 31

2000 to 2500 mL

Question 32

Nothing by mouth (NPO):

Answer 32

the person cannot eat or drink anything.

Question 33

NPO

Answer 33

Nothing by mouth

Question 34

Intake and output (I&O) records

Answer 34

Records input and output

Question 35

Output includes

Answer 35

urine, vomitus, diarrhea, and wound drainage.

Question 36

Intake and output are measured in

Answer 36

milliliters (mL).

Question 37

The “danger Zone” recognized by the FDA is between

Answer 37

40°F and 140°F.

Question 38

A calorie is:

Answer 38

.The fuel or energy value of food

Question 39

Anorexia is the:

Answer 39

Loss of appitite

Question 40

Aspiration is:

Answer 40

Breathing of fluid, food, vomitus, or an object into the lungs

Question 41

Daily value is:

Answer 41

How a serving fits into the daily diet

Question 42

Dehydration is:

Answer 42

A decrease in the amount of water in body tissues

Question 43

To be sure that a client’s weight is measured accurately, the client should be weighed

Answer 43

At the same time of day

Question 44

To convert four ounces of liquid to milliliters (ml), the nurse aide should multiply 4 by

Answer 44

30 ml

Question 45

Your resident consumed a bowl of soup that was 180 cc of liquid. How many ounces was that?

Answer 45

6 oz

Question 46

Meal trays have arrived. Before serving each tray, the nurse aide should

Answer 46

Check each armband, even on familiar patients