Question 1

Discuss the changes in thirst as people age. What have researchers found when studying older versus younger men, and what is the mechanism behind this change?

Accepted Answer

(answers may vary Elderly people don't seem to notice thirst as clearly as younger people do. Research showed that the thirst-regulating mechanism of older adults was less effective than that of younger individuals. Younger men reported being thirsty and having dry mouth after fluid deprivation, while older men reported no change. Younger people made up for fluid loss in 24 hours, while older people did not drink enough to achieve their prior state of hydration. It appears that dehydration occurs more quickly after fluid deprivation and that rehydration is less effective because of lower thirst sensation and reduced renal water conservation capacity.

Question 2

What does the Nutrition Screening Initiative DETERMINE stand for, and how is it used?

Accepted Answer

The acronym stands for "disease, eating poorly, tooth loss/mouth pain, economic hardship, reduced social contact, multiple medicines, involuntary weight loss or gain, needs assistance in self-care, and elder years above 80." 
This is a screening tool to "determine" if an older adult may be at nutritional risk. The advantage of this screener is that it alerts older adults and caregivers of potential nutritional risk factors and could lead to interventions to prevent malnutrition.

Question 3

Vitamin D's main role is in the maintenance of blood _____ levels and in keeping bones strong and healthy.

Accepted Answer

A)  zinc 
B)  sugar 
C)  iron 
D)  calcium 
E)  potassium 
A)  zinc 
B)  sugar 
C)  iron 
D)  calcium 
E)  potassium D

Question 4

Caloric restriction in animals has been shown to _____.

Accepted Answer

A)  promote age-related diseases 
B)  shorten life span 
C)  increase longevity 
D)  accelerate muscle loss 
E)  accelerate gray matter atrophy 
A)  promote age-related diseases 
B)  shorten life span 
C)  increase longevity 
D)  accelerate muscle loss 
E)  accelerate gray matter atrophy

Question 5

Mrs. Brown is 61 years old, is 5′3″ tall, and has a medium frame. She is a physically active woman. She reports that she has lost 20 pounds in the last 6 months and now weighs 130 pounds. She complains of poor appetite. She eats 2 meals a day and is complaining that food has lost its taste, and when she eats, she feels something sticking in her throat, pain, and discomfort; she has ill-fitting dentures that she does not wear very often.  
According to USDA food intake patterns, if Mrs. Brown maintains a 2000-calorie diet, how many cups of fruits should she consume every day?

Accepted Answer

A)  7 cups 
B)  2 cups 
C)  10 cups 
D)  8 cups 
E)  4 cups 
A)  7 cups 
B)  2 cups 
C)  10 cups 
D)  8 cups 
E)  4 cups

Question 6

Dietary guidance tends to focus on eating patterns and on disease risk reduction and quality of life enhancements.

Accepted Answer

A) True 
 B)False

Question 7

Mrs. Brown is 61 years old, is 5′3″ tall, and has a medium frame. She is a physically active woman. She reports that she has lost 20 pounds in the last 6 months and now weighs 130 pounds. She complains of poor appetite. She eats 2 meals a day and is complaining that food has lost its taste, and when she eats, she feels something sticking in her throat, pain, and discomfort; she has ill-fitting dentures that she does not wear very often.  
Mrs. Brown is at risk of nutritional deficiency due to _____.

Accepted Answer

A)  a high BMI 
B)  voluntary weight loss 
C)  problems with her dentures 
D)  a low BMI 
E)  restricted access to food 
A)  a high BMI 
B)  voluntary weight loss 
C)  problems with her dentures 
D)  a low BMI 
E)  restricted access to food

Question 8

It is difficult to meet vitamin and mineral needs via foods at caloric levels below _____.

Accepted Answer

A)  1600 
B)  1800 
C)  12000 
D)  2200 
E)  2400 
A)  1600 
B)  1800 
C)  12000 
D)  2200 
E)  2400

Question 9

When height and weight cannot be measured, alternative calculations using the ulna, knee height, and _____ are suggested.

Accepted Answer

A)  thigh circumference 
B)  mid-upper-arm circumference 
C)  waist circumference 
D)  waist-to-hip ratio 
E)  wrist circumference 
A)  thigh circumference 
B)  mid-upper-arm circumference 
C)  waist circumference 
D)  waist-to-hip ratio 
E)  wrist circumference

Question 10

During illness or with the use of medications, both older and younger individuals have equally reduced ability to detect salty, bitter, sour, sweet, and savory tastes.

Accepted Answer

A) True 
 B)False

Question 11

Diet contributes to reducing risk of disease and delaying death and also contributes to wellness.

Accepted Answer

A) True 
 B)False

Question 12

Older adults with a compromised _____ are particularly vulnerable to foodborne illness.

Accepted Answer

A)  diet plan 
B)  circulatory system 
C)  immune status 
D)  metabolic system 
E)  lifestyle 
A)  diet plan 
B)  circulatory system 
C)  immune status 
D)  metabolic system 
E)  lifestyle

Question 13

Which term applies to the confluence of improved health and longevity?

Accepted Answer

A)  demographic mortality 
B)  chronic resilience 
C)  health expectancy 
D)  demographic transition 
E)  world wellness 
A)  demographic mortality 
B)  chronic resilience 
C)  health expectancy 
D)  demographic transition 
E)  world wellness

Question 14

Of all the physiologic changes that occur during aging, the biggest effect on nutritional status and physical resilience is due to the shifts in the _____ system.

Accepted Answer

A)  endocrine 
B)  musculoskeletal 
C)  gastrointestinal 
D)  nervous 
E)  renal 
A)  endocrine 
B)  musculoskeletal 
C)  gastrointestinal 
D)  nervous 
E)  renal

Question 15

The "Blue Zone" communities of healthy old residents include _____.

Accepted Answer

A)  New Zealand 
B)  Greenland 
C)  Iceland 
D)  Sardinia 
E)  Crete 
A)  New Zealand 
B)  Greenland 
C)  Iceland 
D)  Sardinia 
E)  Crete

Question 16

A 65-year-old woman who takes several prescription medications wants to join a water fitness class for seniors. This woman should be seen by a doctor before beginning the exercise.

Accepted Answer

A) True 
 B)False

Question 17

How can older adults improve the nutrient density of their carbohydrate intake?

Accepted Answer

A)  by consuming vitamin B supplements 
B)  by consuming multivitamin supplements 
C)  by consuming fats 
D)  by consuming protein 
E)  by consuming fiber-rich food 
A)  by consuming vitamin B supplements 
B)  by consuming multivitamin supplements 
C)  by consuming fats 
D)  by consuming protein 
E)  by consuming fiber-rich food

Question 18

Dietary recommendations for vitamin _____ are higher for older adults than for any other population group.

Accepted Answer

A)  A 
B)  D 
C)  E 
D)  K 
E)  C 
A)  A 
B)  D 
C)  E 
D)  K 
E)  C

Question 19

Life expectancy has increased significantly since the 1900s. Today, life expectancy at birth in the United States is roughly_____.

Accepted Answer

A)  73 years 
B)  79 years 
C)  83 years 
D)  89 years 
E)  93 years 
A)  73 years 
B)  79 years 
C)  83 years 
D)  89 years 
E)  93 years

Question 20

The prevalence of water-loss dehydration is estimated to be _____ percent in the older adult population.

Accepted Answer

A)  5-10 
B)  10-20 
C)  20-30 
D)  30-40 
E)  40-50 
A)  5-10 
B)  10-20 
C)  20-30 
D)  30-40 
E)  40-50

Discuss the changes in thirst as people age. What have researchers found when studying older versus younger men, and what is the mechanism behind this change?

What does the Nutrition Screening Initiative DETERMINE stand for, and how is it used?

Vitamin D's main role is in the maintenance of blood _____ levels and in keeping bones strong and healthy.

Caloric restriction in animals has been shown to _____.

Dietary guidance tends to focus on eating patterns and on disease risk reduction and quality of life enhancements.

It is difficult to meet vitamin and mineral needs via foods at caloric levels below _____.

When height and weight cannot be measured, alternative calculations using the ulna, knee height, and _____ are suggested.

During illness or with the use of medications, both older and younger individuals have equally reduced ability to detect salty, bitter, sour, sweet, and savory tastes.

Diet contributes to reducing risk of disease and delaying death and also contributes to wellness.

Older adults with a compromised _____ are particularly vulnerable to foodborne illness.

Which term applies to the confluence of improved health and longevity?

Of all the physiologic changes that occur during aging, the biggest effect on nutritional status and physical resilience is due to the shifts in the _____ system.

The "Blue Zone" communities of healthy old residents include _____.

A 65-year-old woman who takes several prescription medications wants to join a water fitness class for seniors. This woman should be seen by a doctor before beginning the exercise.

How can older adults improve the nutrient density of their carbohydrate intake?

Dietary recommendations for vitamin _____ are higher for older adults than for any other population group.

Life expectancy has increased significantly since the 1900s. Today, life expectancy at birth in the United States is roughly_____.

The prevalence of water-loss dehydration is estimated to be _____ percent in the older adult population.

Nutrition Basics

Preconception Nutrition

Preconception Nutrition: Conditions and Interventions

Nutrition During Pregnancy

Nutrition During Pregnancy: Conditions and Interventions

Nutrition During Lactation

Nutrition During Lactation: Conditions and Interventions

Infant Nutrition

Infant Nutrition: Conditions and Interventions

Toddler and Preschooler Nutrition

Toddler and Preschooler Nutrition: Conditions and Interventions

Child and Preadolescent Nutrition

Child and Preadolescent Nutrition: Conditions and Interventions

Adolescent Nutrition

Adolescent Nutrition: Conditions and Interventions

Adult Nutrition

Adult Nutrition: Conditions and Interventions

Nutrition and Older Adults: Conditions and Interventions

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Exam 18: Nutrition and Older Adults

Discuss the changes in thirst as people age. What have researchers found when studying older versus younger men, and what is the mechanism behind this change?

What does the Nutrition Screening Initiative DETERMINE stand for, and how is it used?

Vitamin D's main role is in the maintenance of blood _____ levels and in keeping bones strong and healthy.

Caloric restriction in animals has been shown to _____.

Dietary guidance tends to focus on eating patterns and on disease risk reduction and quality of life enhancements.

It is difficult to meet vitamin and mineral needs via foods at caloric levels below _____.

When height and weight cannot be measured, alternative calculations using the ulna, knee height, and _____ are suggested.

During illness or with the use of medications, both older and younger individuals have equally reduced ability to detect salty, bitter, sour, sweet, and savory tastes.

Diet contributes to reducing risk of disease and delaying death and also contributes to wellness.

Older adults with a compromised _____ are particularly vulnerable to foodborne illness.

Which term applies to the confluence of improved health and longevity?

Of all the physiologic changes that occur during aging, the biggest effect on nutritional status and physical resilience is due to the shifts in the _____ system.

The "Blue Zone" communities of healthy old residents include _____.

A 65-year-old woman who takes several prescription medications wants to join a water fitness class for seniors. This woman should be seen by a doctor before beginning the exercise.

How can older adults improve the nutrient density of their carbohydrate intake?

Dietary recommendations for vitamin _____ are higher for older adults than for any other population group.

Life expectancy has increased significantly since the 1900s. Today, life expectancy at birth in the United States is roughly_____.

The prevalence of water-loss dehydration is estimated to be _____ percent in the older adult population.

Nutrition Basics

Preconception Nutrition

Preconception Nutrition: Conditions and Interventions

Nutrition During Pregnancy

Nutrition During Pregnancy: Conditions and Interventions

Nutrition During Lactation

Nutrition During Lactation: Conditions and Interventions

Infant Nutrition

Infant Nutrition: Conditions and Interventions

Toddler and Preschooler Nutrition

Toddler and Preschooler Nutrition: Conditions and Interventions

Child and Preadolescent Nutrition

Child and Preadolescent Nutrition: Conditions and Interventions

Adolescent Nutrition

Adolescent Nutrition: Conditions and Interventions

Adult Nutrition

Adult Nutrition: Conditions and Interventions

Nutrition and Older Adults: Conditions and Interventions

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