Test Four

Question 1

20.4 Special Diets p.290-291

Answer 1

Special Diets:**
- Modified diets tailored to specific health conditions, such as diabetic, low-sodium, or gluten-free diets.

Question 2

20.5 Dysphagia Diet p.293

Answer 2

Dysphagia Diet:
- Food textures and liquid consistencies adapted for those with difficulty swallowing, often categorized as pureed, mechanically altered, or advanced.

Question 3

20.6 Signs and Symptoms of Dysphagia p.293

Answer 3

Signs and Symptoms of Dysphagia:
- Difficulty swallowing, coughing or choking during meals, drooling, food pocketing in cheeks, and a wet or gurgly voice after eating.

Question 4

20.7 Aspiration Precautions p.294

Answer 4

Aspiration Precautions:
- Sit the person upright during meals, provide small bites and sips, encourage slow eating, and monitor for signs of choking.

Question 5

20.8 Common Causes of Dehydration p. 294

Answer 5

Common Causes of Dehydration:
- Inadequate fluid intake, excessive sweating, fever, diarrhea, vomiting, and certain medications.

Question 6

Preparing the Person for a Meal p. 297-298

Answer 6

Preparing the Person for a Meal:
- Ensure they are clean, comfortable, and seated upright; provide necessary adaptive utensils and assist with hand washing.

Question 7

Serving Meal Trays p. 298-299

Answer 7

Serving Meal Trays:
- Confirm the correct tray for the right person, ensure proper positioning, and assist with opening containers and cutting food if needed.

Question 8

Feeding the Person p. 300-301

Answer 8

Feeding the Person:**
- Assist with feeding if necessary, ensuring the person is seated upright, providing small bites, and encouraging slow eating to prevent choking.

Question 9

Nutrition

Answer 9

Nutrition:
- The process of providing or obtaining the food necessary for health and growth, focusing on a balanced diet with essential nutrients.

Question 10

Halitosis

Answer 10

Halitosis:
- Bad breath, often caused by poor oral hygiene, certain foods, or underlying health conditions.

Question 11

Aspiration

Answer 11

Aspiration:
- Inhalation of food, liquid, or foreign objects into the lungs, which can lead to pneumonia or other respiratory issues.

Question 12

My plate

Answer 12

MyPlate:
- A visual guide created by the USDA to help people create balanced meals, emphasizing fruits, vegetables, grains, protein, and dairy.

Question 13

Edema

Answer 13

Edema:
- Swelling caused by excess fluid trapped in the body’s tissues, often seen in the legs, ankles, and feet.

Question 14

Carbohydrate

Answer 14

Carbohydrate:
- A macronutrient found in foods such as sugars, starches, and fibers, providing a primary source of energy for the body.

Question 15

Dysphagia

Answer 15

Dysphagia:**
- Difficulty swallowing.

Question 16

NPO

Answer 16

NPO:
- “Nil per os” or nothing by mouth, meaning the person should not consume any food or drink.

Question 17

1 oz.=

Answer 17

1 oz.:
- Equals 30 milliliters (ml).

Question 18

Signs and Symptoms of difficulty swallowing

Answer 18

Signs and Symptoms of Difficulty Swallowing:
- Coughing or choking during meals, drooling, food pocketing in cheeks, a wet or gurgly voice after eating, and frequent throat clearing.

Question 19

What type of diet does and diabetic person need?

Answer 19

What Type of Diet Does a Diabetic Person Need?
- A balanced diet that controls blood sugar levels, typically low in sugar and refined carbohydrates, and high in fiber, lean proteins, and healthy fats.

Question 20

Nursing assistants record all intake except?

Answer 20

Nursing Assistants Record All Intake Except:
- Water used to swallow medication. Fluid intake

Question 21

Adulty daily intake =

Answer 21

Adult Daily Intake:
- Generally, an adult should consume around 2,000-2,500 milliliters (ml) of fluids per day, but specific needs can vary.

Question 22

What will help increase a person’s diet?

Answer 22

What Will Help Increase a Person’s Diet?**
- Small, frequent meals
- Nutrient-dense foods
- Appealing food presentation
- Including favorite foods
- Social dining settings
- Nutritional supplements

Question 23

What are OBRA requirements regarding meals in Long Term Care (LTC)

Answer 23

OBRA Requirements for Meals in Long Term Care Facilities:
- Nutritious, balanced meals
- Accommodate dietary restrictions and preferences
- Serve at least three meals daily at regular intervals
- Provide snacks between meals
- Access to a dietitian
- Create a pleasant dining environment

Question 24

Know process in assisting a person to eat a meals.

Answer 24

1. Preparation:
   
   • Seat the person comfortably and upright
   • Wash hands and provide a napkin or clothing protector
   • Ensure utensils and food are within reach
2. Assistance:
   
   • Encourage independence but offer help as needed
   • Serve small bites, ensuring the person chews and swallows safely
   • Monitor for signs of choking or discomfort