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Nurse Aid I > Unit 4 Test > Flashcards

Unit 4 Test Flashcards

Modules J, AA, S, T, and R

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1
Q

What are the six nutrients?

A

Water, Carbohydrates, Fats, Protein, Minerals, and Vitamins.

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2
Q

Which nutrient is the most essential to life?

A. Protein
B. Water
C. Vitamins
D. Minerals

A

B. Water

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3
Q

Which nutrient helps the body store energy?

A. Carbohydrates
B. Protein
C. Fats
D. Water

A

C. Fats

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4
Q

Which nutrient supplies the body with energy and extra protein?

A. Carbohydrates
B. Fats
C. Minerals
D. Protein

A

A. Carbohydrates

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5
Q

Which is a source of Carbohydrates?

A. Fish
B. Candy
C. Chicken
D. Eggs

A

B. Candy

Fruits, bread, candy, sugary soft drinks, etc.are sources of carbohydrates.

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6
Q

Which nutrient is the main source of meats, cheese, beans, etc.

A

Protein

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7
Q

Which nutrient gives a source of energy and flavor to food?

A

Fats

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8
Q

What nutrient does the body need for tissue growth and tissue repair?

A. Protein
B. Fats
C. Water
D. Vitamins

A

A. Protein

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9
Q

This nutrient is needed for every cell of the body…

A. Vitamins
B. Minerals
C. Water
D. Carbohydrates

A

C. Water

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10
Q

What nutrient helps move oxygen and nutrients into cells and remove waste products out of cells?

A. Protein
B. Fats
C. Minerals
D. Water

A

D. Water

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11
Q

What nutrient adds fiber to the diet that aids in elimination?

A. Water
B. Carbohydrates
C. Protein
D. Fats

A

B. Carbohydrates

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12
Q

What nutrients help the body to function properly?

A. Vitamins and minerals
B. Fats and protein
C. Carbohydrates and water
D. Vitamins and water

A

A. Vitamins and minerals

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13
Q

What nutrient helps the body build bones, make hormones, and help blood formation?

A. Vitamins
B. Calcium
C. Minerals
D. Iron

A

C. Minerals

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14
Q

Life cannot survive a few days without this nutrient…

A. Minerals
B. Water
C. Protein
D. Vitamins

A

B. Water

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15
Q

What mineral keeps the bones strong and healthy?

A

Calcium

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16
Q

What mineral helps blood carry oxygen to all parts of the body?

A

Iron

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17
Q

What are two important pieces of information regarding Serving Size

A
  1. The number of servings sizes

2. The amount for one serving size

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18
Q

Name two methods of determining the serving size?

A
  1. Weighing the food

2. Using the hand as reference

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19
Q

A postage stamp could be used to measure…

A

Butter

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20
Q

A baseball could be used to measure…

A

1 cup of rice, fruit, veggies, cereal, or pasta

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21
Q

A fist could be used to measure…

A

1 cup of rice, pasta, cereal, baked potato, or veggies.

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22
Q

2 handfuls equate to…

A

1 oz of chips, popcorn, or pretzels

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23
Q

You can measure 1 oz or 1 tsp of peanut butter, hard cheese by using your…

A

Thumb

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24
Q

You can measure an apple what object…

A

A baseball

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25
Q

Most people who are trying to lose weight are concerned with this…

A

Calories

26
Q

Is the energy value of food and beverages

A

Calories

27
Q

U.S. Department of Agriculture replaced MyPyramid with…

A

MyPlate

28
Q

USDA recommends adults spend ___ hrs or more per week of activity of moderate effort.

A

2.5

29
Q

What are some age related changes that affect nutrition?

A
  • Teeth/ dentures affect ability to chew
  • Need for fewer calories
  • Drugs
  • Saliva and gastric juices decrease
  • Appetite and thirst decrease
  • Vitamin and mineral requirements change
  • Constipation may occur
  • May require assistance with dining
  • Taste and smell may diminish
30
Q

True or False. Each resident has their own meal card.

A

True

31
Q

True or False.At minimum, the Diet Card must consist of room number, name, and age.

A

False. At minimum, the Diet Card must contain room number, name, and type of diet.

32
Q

True or False. The diet card is prepared by the dietary department based on the nurse’s order.

A

False, based on doctor’s order.

33
Q

Special (therapeutic or modified) diets are ordered by the doctor and planned by the…

A

Dietician

34
Q

This diet restricts or total eliminates certain foods or fluids, based on illnesses, in prep for procedures or to meet nutritional needs.

A

Special diet or modified diet

35
Q

A resident that is having difficulty swallowing is experiencing…

A

Dysphagia

36
Q

A resident is unable to eat, what is an alternative feeding method?

A
  • Enteral nutrition (naso-gastric or gastrostomy)

- Intravenous Fluids

37
Q

A resident is having difficulty swallowing, she is in danger of…

A

Aspiration

38
Q

What are causes of dysphagia?

A 
Illnesses such as stroke
Some medicines
Problems with mouth and throat muscles
Weakness
Problems with teeth/dentures
39
Q

Mr. Rogers is eating very slow and frequently clears his throat. This could be a sign of…

A

Dysphagia

40
Q

Mrs. Watson is cluching her throat after eating a grape. This is a sign of…

A

Aspiration

41
Q

Placing the resident in a ___ degree angle helps prevent aspiration.

A

90

42
Q

The accidental breathing in of food, vomit, fluid, or other objects is called…

A

Aspiration

43
Q

Tissues that swell with water is called…

A

Edema

44
Q

True or False. Edema may occur with liver or lung disease.

A

False, edema may occur with kidney or heart disease.

45
Q

Resident has gained 1 to 2 lbs in a day, this could be a sign/symptom of…

A

Edema

46
Q

The CNA measured Mrs. Watson’s I&O and noticed her fluid intake is greater than her fluid output. Mrs. Waters may be experiencing…

A. Dysphagia
B. Fluid Balance
C. Dehydration
D. Edema

A

D. Edema

47
Q

1 oz equals how many milliliters?

A. 40 ml
B. 25 ml
C. 30 ml
D. 100 ml

A

C. 30

48
Q

1 cubic centimeter equals ___ milliliters.

A. 1
B. 5
C.10
D. 100

A

A. 1

49
Q

Which of these fluids are considered as Output?

A. Water
B. Wound drainage
C. Tea
D. Coffee

A

B. Wound drainage

50
Q

Which of these fluids are considered as Output?

A. Vomit
B. Water
C. Tea
D. Milk

A

A. Vomit

51
Q

Which of these fluids are considered as Output?

A. Water
B. Apple juice
C. Tea
D. Diarrhea

A

D. Diarrhea

52
Q

Mrs. Talbot has edema. What is one way a nurse aid can help alleviate the swelling?

A. Give her water
B. Skip weight measurements
C. Increase pillows per resident’s request
D. Apply ice pack

A

C

53
Q

Resident ate 25% of his food. Nurse would document as…

A. Good
B. Fair
C. All
D. Poor

A

D. Poor

54
Q

Resident ate 0% of his food. Nurse would document as…

A. Good
B. Refused
C. All
D. Poor

A

B. Refused

55
Q

Resident ate 75% of his food. Nurse would document as…

A. Good
B. Fair
C. All
D. Poor

A

A. Good

56
Q

Resident ate 100% of his food. Nurse would document as…

A. Refused
B. Fair
C. All
D. Poor

A

C. All

57
Q

Reaction time slows gradually after what age?

A. 60
B. 70
C. 35
D. 40

A

A. 60

58
Q

The resident is being rushed and not given enough time to complete tasks. The resident may experience…

A. Depression
B. Social Breakdown Syndrome
C. Mental breakdown
D. Social anxiety

A

B. Social Breakdown Syndrome

59
Q

True or False. The best way for a nurse aid to offset effects of slowed reaction time of the resident is by practicing pacing and patience.

A

True

60
Q

What is one way a nurse aid can practice pacing and patience?

A. Allowing the resident to learn at her own pace
B. Relate new information with past experiences
C. Use flashcards
D. Speak slowly

A

B

61
Q

Cognitive changes due to aging include all of the followingexcept

A. Forgetting names
B. Able to ignore irrelevant stimuli
C. Unable to perform more than one task
D. Decreased motivation to learn

A

B

Nurse Aid I (7 decks)

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