Question 1

Many older people take in adequate amounts of _____.​

Accepted Answer

A)  ​vitamin A 
B)  ​vitamin D 
C)  ​folate 
D)  ​zinc 
E)  ​calcium 
A)  ​vitamin A 
B)  ​vitamin D 
C)  ​folate 
D)  ​zinc 
E)  ​calcium A

Question 2

Matching
Match the term with the short phrase or description that best matches it.
-enterotoxin​

Accepted Answer

A) illness occurring as a result of ingesting food or water contaminated with a poisonous substance 
B) illness caused by eating food that contains a harmful toxin or chemical 
C) a toxic compound, produced by microorganisms, that harms mucous membranes 
D) a poisonous compound that disrupts the nervous system 
E) illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
F)a poisonous toxin produced by molds
G)agents that cause physical harm or death when present in large amounts
H)the inadvertent transfer of bacteria from one food to another
I)potentially dangerous substances that can accidentally get into foods
J)compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
K)any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight 
A) illness occurring as a result of ingesting food or water contaminated with a poisonous substance 
B) illness caused by eating food that contains a harmful toxin or chemical 
C) a toxic compound, produced by microorganisms, that harms mucous membranes 
D) a poisonous compound that disrupts the nervous system 
E) illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
F)a poisonous toxin produced by molds
G)agents that cause physical harm or death when present in large amounts
H)the inadvertent transfer of bacteria from one food to another
I)potentially dangerous substances that can accidentally get into foods
J)compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
K)any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight C

Question 3

How can depression be mitigated during older adulthood so that overall health can be maintained?​

Accepted Answer

another factor affecting food intake and appetite in older people is depression. Loss of appetite and motivation to cook or even to eat frequently accompanies depression. An overwhelming feeling of grief and sadness at the death of a spouse, friend, or family member may leave many people, particularly elderly people, with a feeling of powerlessness to overcome the depression. The support and companionship of family and friends, especially at mealtimes, can help overcome depression and enhance appetite.​

Question 4

Matching
-gleaning​

Accepted Answer

A) an acronym formed from the elements of UNICEF's Child Survival campaign 
B) the inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so 
C) the treatment of dehydration with an oral solution 
D) widespread lack of access to food caused by natural disasters, political factors, or war 
E) the United Nations Children's Fund
F)the state of having too little money to meet minimum needs for food, clothing, and shelter
G)the harvesting of excess food from farms, orchards, and packing houses to feed the hungry
H)nonprofit community organizations that collect surplus commodities from the government and edible but often unmarketable foods from private industry for use by nonprofit charities, institutions, and feeding programs at nominal cost
I)the number of children who die before the age of five for every 1,000 live births
J)access by all people at all times to enough food for an active and healthy life
K)international companies with direct investments and/or operative facilities in more than one country
L)such activities as salvaging perishable produce from grocery stores and wholesale food markets; rescuing surplus prepared food from restaurants, corporate cafeterias, and caterers; and collecting nonperishable, canned or boxed processed food from manufacturers, supermarkets, or people's homes
M)a national food banking network to which the majority of food banks belong 
A) an acronym formed from the elements of UNICEF's Child Survival campaign 
B) the inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so 
C) the treatment of dehydration with an oral solution 
D) widespread lack of access to food caused by natural disasters, political factors, or war 
E) the United Nations Children's Fund
F)the state of having too little money to meet minimum needs for food, clothing, and shelter
G)the harvesting of excess food from farms, orchards, and packing houses to feed the hungry
H)nonprofit community organizations that collect surplus commodities from the government and edible but often unmarketable foods from private industry for use by nonprofit charities, institutions, and feeding programs at nominal cost
I)the number of children who die before the age of five for every 1,000 live births
J)access by all people at all times to enough food for an active and healthy life
K)international companies with direct investments and/or operative facilities in more than one country
L)such activities as salvaging perishable produce from grocery stores and wholesale food markets; rescuing surplus prepared food from restaurants, corporate cafeterias, and caterers; and collecting nonperishable, canned or boxed processed food from manufacturers, supermarkets, or people's homes
M)a national food banking network to which the majority of food banks belong

Question 5

The DRI Committee found that _____% of adults 51 years and older have atrophic gastritis due to the inability to absorb vitamin B₁₂.​

Accepted Answer

A)  ​5 to 10 
B)  ​10 to 30 
C)  ​30 to 35 
D)  ​40 to 45 
E)  ​50 to 60 
A)  ​5 to 10 
B)  ​10 to 30 
C)  ​30 to 35 
D)  ​40 to 45 
E)  ​50 to 60

Question 6

Severe fat restriction among older adults may lead to _____.​

Accepted Answer

A)  ​nutrient deficiencies 
B)  ​weight gain 
C)  ​greater risk of cancer 
D)  ​dehydration 
E)  ​depression 
A)  ​nutrient deficiencies 
B)  ​weight gain 
C)  ​greater risk of cancer 
D)  ​dehydration 
E)  ​depression

Question 7

In Alzheimer's disease, the brain develops _____ and _____.​

Accepted Answer

A)  ​stellaroid plaques; neural tube tangles 
B)  ​senile plaques; neuromuscular fibers 
C)  ​senile plaques; neurofibrillary tangles 
D)  ​free-radicals; senile tangles 
E)  ​loose plaques; free-radicals 
A)  ​stellaroid plaques; neural tube tangles 
B)  ​senile plaques; neuromuscular fibers 
C)  ​senile plaques; neurofibrillary tangles 
D)  ​free-radicals; senile tangles 
E)  ​loose plaques; free-radicals

Question 8

Your grandfather is beginning to have trouble completing familiar tasks, such as using a microwave oven. You recognize this as an early sign of _____.​

Accepted Answer

A)  ​omega fatty acid deficiency 
B)  ​normal age-related changes 
C)  ​Alzheimer's disease 
D)  ​malnutrition 
E)  ​cerebral cortex hypertrophy 
A)  ​omega fatty acid deficiency 
B)  ​normal age-related changes 
C)  ​Alzheimer's disease 
D)  ​malnutrition 
E)  ​cerebral cortex hypertrophy

Question 9

Sarcopenia refers to _____.​

Accepted Answer

A)  ​loss of muscle mass 
B)  ​vitamin deficiency 
C)  ​bone loss 
D)  ​malnutrition associated with aging 
E)  ​fat loss 
A)  ​loss of muscle mass 
B)  ​vitamin deficiency 
C)  ​bone loss 
D)  ​malnutrition associated with aging 
E)  ​fat loss

Question 10

The most important nutrition concern for a patient with Alzheimer's disease is _____.​

Accepted Answer

A)  ​allowing the person to choose their own foods 
B)  ​a strict eating schedule 
C)  ​maintaining appropriate body weight 
D)  ​a regimen of dietary supplements 
E)  ​keeping adequately hydrated 
A)  ​allowing the person to choose their own foods 
B)  ​a strict eating schedule 
C)  ​maintaining appropriate body weight 
D)  ​a regimen of dietary supplements 
E)  ​keeping adequately hydrated

Question 11

The older adult's intake of fruits and vegetables may be limited because of _____.​

Accepted Answer

A)  ​decreased visual acuity 
B)  ​decreased muscle mass 
C)  ​adequate cooking facilities 
D)  ​chewing problems 
E)  ​decreased sense of smell 
A)  ​decreased visual acuity 
B)  ​decreased muscle mass 
C)  ​adequate cooking facilities 
D)  ​chewing problems 
E)  ​decreased sense of smell

Question 12

When the number of neurons in the _____ diminishes, balance and posture are affected.​

Accepted Answer

A)  ​hindbrain 
B)  ​cerebral cortex 
C)  ​cerebrum 
D)  ​neurofibrillary tangles 
E)  ​sensory organs 
A)  ​hindbrain 
B)  ​cerebral cortex 
C)  ​cerebrum 
D)  ​neurofibrillary tangles 
E)  ​sensory organs

Question 13

Describe why energy needs decline with advancing age.​

Accepted Answer

as a general rule, adult energy needs de

Question 14

Which lifestyle habit is not associated with improvement of physiological age in older adults?​

Accepted Answer

A)  ​engaging in daily physical activity 
B)  ​having a sense of purpose 
C)  ​avoiding tobacco use 
D)  ​following a plant-based diet 
E)  ​following a diet that includes plenty of red meat 
A)  ​engaging in daily physical activity 
B)  ​having a sense of purpose 
C)  ​avoiding tobacco use 
D)  ​following a plant-based diet 
E)  ​following a diet that includes plenty of red meat

Question 15

A deficiency in _____ can depress the appetite and blunt the sense of taste.​

Accepted Answer

A)  ​selenium 
B)  ​copper 
C)  ​iron 
D)  ​calcium 
E)  ​zinc 
A)  ​selenium 
B)  ​copper 
C)  ​iron 
D)  ​calcium 
E)  ​zinc

Question 16

Matching
-food security​

Accepted Answer

A) an acronym formed from the elements of UNICEF's Child Survival campaign 
B) the inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so 
C) the treatment of dehydration with an oral solution 
D) widespread lack of access to food caused by natural disasters, political factors, or war 
E) the United Nations Children's Fund
F)the state of having too little money to meet minimum needs for food, clothing, and shelter
G)the harvesting of excess food from farms, orchards, and packing houses to feed the hungry
H)nonprofit community organizations that collect surplus commodities from the government and edible but often unmarketable foods from private industry for use by nonprofit charities, institutions, and feeding programs at nominal cost
I)the number of children who die before the age of five for every 1,000 live births
J)access by all people at all times to enough food for an active and healthy life
K)international companies with direct investments and/or operative facilities in more than one country
L)such activities as salvaging perishable produce from grocery stores and wholesale food markets; rescuing surplus prepared food from restaurants, corporate cafeterias, and caterers; and collecting nonperishable, canned or boxed processed food from manufacturers, supermarkets, or people's homes
M)a national food banking network to which the majority of food banks belong 
A) an acronym formed from the elements of UNICEF's Child Survival campaign 
B) the inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so 
C) the treatment of dehydration with an oral solution 
D) widespread lack of access to food caused by natural disasters, political factors, or war 
E) the United Nations Children's Fund
F)the state of having too little money to meet minimum needs for food, clothing, and shelter
G)the harvesting of excess food from farms, orchards, and packing houses to feed the hungry
H)nonprofit community organizations that collect surplus commodities from the government and edible but often unmarketable foods from private industry for use by nonprofit charities, institutions, and feeding programs at nominal cost
I)the number of children who die before the age of five for every 1,000 live births
J)access by all people at all times to enough food for an active and healthy life
K)international companies with direct investments and/or operative facilities in more than one country
L)such activities as salvaging perishable produce from grocery stores and wholesale food markets; rescuing surplus prepared food from restaurants, corporate cafeterias, and caterers; and collecting nonperishable, canned or boxed processed food from manufacturers, supermarkets, or people's homes
M)a national food banking network to which the majority of food banks belong

Question 17

Studies suggest that a diet providing ample carotenoids, vitamin C, and vitamin E may help to prevent the early onset of cataracts.​

Accepted Answer

A) True 
 B)False

Question 18

Why is dehydration a risk for older adults?​

Accepted Answer

dehydration is a risk for older adults,

Question 19

Matching
-food banks​

Accepted Answer

A) an acronym formed from the elements of UNICEF's Child Survival campaign 
B) the inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so 
C) the treatment of dehydration with an oral solution 
D) widespread lack of access to food caused by natural disasters, political factors, or war 
E) the United Nations Children's Fund
F)the state of having too little money to meet minimum needs for food, clothing, and shelter
G)the harvesting of excess food from farms, orchards, and packing houses to feed the hungry
H)nonprofit community organizations that collect surplus commodities from the government and edible but often unmarketable foods from private industry for use by nonprofit charities, institutions, and feeding programs at nominal cost
I)the number of children who die before the age of five for every 1,000 live births
J)access by all people at all times to enough food for an active and healthy life
K)international companies with direct investments and/or operative facilities in more than one country
L)such activities as salvaging perishable produce from grocery stores and wholesale food markets; rescuing surplus prepared food from restaurants, corporate cafeterias, and caterers; and collecting nonperishable, canned or boxed processed food from manufacturers, supermarkets, or people's homes
M)a national food banking network to which the majority of food banks belong 
A) an acronym formed from the elements of UNICEF's Child Survival campaign 
B) the inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so 
C) the treatment of dehydration with an oral solution 
D) widespread lack of access to food caused by natural disasters, political factors, or war 
E) the United Nations Children's Fund
F)the state of having too little money to meet minimum needs for food, clothing, and shelter
G)the harvesting of excess food from farms, orchards, and packing houses to feed the hungry
H)nonprofit community organizations that collect surplus commodities from the government and edible but often unmarketable foods from private industry for use by nonprofit charities, institutions, and feeding programs at nominal cost
I)the number of children who die before the age of five for every 1,000 live births
J)access by all people at all times to enough food for an active and healthy life
K)international companies with direct investments and/or operative facilities in more than one country
L)such activities as salvaging perishable produce from grocery stores and wholesale food markets; rescuing surplus prepared food from restaurants, corporate cafeterias, and caterers; and collecting nonperishable, canned or boxed processed food from manufacturers, supermarkets, or people's homes
M)a national food banking network to which the majority of food banks belong

Question 20

Matching
Match the term with the short phrase or description that best matches it.
-cross-contamination

Accepted Answer

A) illness occurring as a result of ingesting food or water contaminated with a poisonous substance 
B) illness caused by eating food that contains a harmful toxin or chemical 
C) a toxic compound, produced by microorganisms, that harms mucous membranes 
D) a poisonous compound that disrupts the nervous system 
E) illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
F)a poisonous toxin produced by molds
G)agents that cause physical harm or death when present in large amounts
H)the inadvertent transfer of bacteria from one food to another
I)potentially dangerous substances that can accidentally get into foods
J)compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
K)any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight 
A) illness occurring as a result of ingesting food or water contaminated with a poisonous substance 
B) illness caused by eating food that contains a harmful toxin or chemical 
C) a toxic compound, produced by microorganisms, that harms mucous membranes 
D) a poisonous compound that disrupts the nervous system 
E) illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues
F)a poisonous toxin produced by molds
G)agents that cause physical harm or death when present in large amounts
H)the inadvertent transfer of bacteria from one food to another
I)potentially dangerous substances that can accidentally get into foods
J)compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine
K)any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight

Exam 13: Nutrition Through the Life Span Later Adulthood

Many older people take in adequate amounts of _____.​

Matching Match the term with the short phrase or description that best matches it. -enterotoxin​

How can depression be mitigated during older adulthood so that overall health can be maintained?​

Matching -gleaning​

The DRI Committee found that _____% of adults 51 years and older have atrophic gastritis due to the inability to absorb vitamin B₁₂.​

Severe fat restriction among older adults may lead to _____.​

In Alzheimer's disease, the brain develops _____ and _____.​

Your grandfather is beginning to have trouble completing familiar tasks, such as using a microwave oven. You recognize this as an early sign of _____.​

Sarcopenia refers to _____.​

The most important nutrition concern for a patient with Alzheimer's disease is _____.​

The older adult's intake of fruits and vegetables may be limited because of _____.​

When the number of neurons in the _____ diminishes, balance and posture are affected.​

Describe why energy needs decline with advancing age.​

Which lifestyle habit is not associated with improvement of physiological age in older adults?​

A deficiency in _____ can depress the appetite and blunt the sense of taste.​

Matching -food security​

Studies suggest that a diet providing ample carotenoids, vitamin C, and vitamin E may help to prevent the early onset of cataracts.​

Why is dehydration a risk for older adults?​

Matching -food banks​

Matching Match the term with the short phrase or description that best matches it. -cross-contamination

Overview of Nutrition and Health

Carbohydrates

Lipids

Protein

Digestion and Absorption

Metabolism Energy Balance and Body Composition

Weight Management Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span Pregnancy and Lactation

Nutrition Through the Life Span Infancy Childhood and Adolescence

Illness and Nutrition Care

Medications - Diet Drug Interactions - and Herbal Supplements

Specialized Nutrition Support - Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate - and Fat Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate Controlled Diets for Diabetes Mellitus

Fat Controlled - Mineral Modified Diets for Cardiovascular Diseases

Protein - Mineral - and Fluid Modified Diets for Kidney Diseases

Energy - and Protein - Modified Diets for Metabolic and Respiratory Stress

Energy - and Protein - Modified Diets for Cancer and HIV Infection

Filters

Many older people take in adequate amounts of _____.

Matching Match the term with the short phrase or description that best matches it. -enterotoxin

How can depression be mitigated during older adulthood so that overall health can be maintained?

Matching -gleaning

The DRI Committee found that _____% of adults 51 years and older have atrophic gastritis due to the inability to absorb vitamin B₁₂.

Severe fat restriction among older adults may lead to _____.

In Alzheimer's disease, the brain develops _ and _.

Your grandfather is beginning to have trouble completing familiar tasks, such as using a microwave oven. You recognize this as an early sign of _____.

Sarcopenia refers to _____.

The most important nutrition concern for a patient with Alzheimer's disease is _____.

The older adult's intake of fruits and vegetables may be limited because of _____.

When the number of neurons in the _____ diminishes, balance and posture are affected.

Describe why energy needs decline with advancing age.

Which lifestyle habit is not associated with improvement of physiological age in older adults?

A deficiency in _____ can depress the appetite and blunt the sense of taste.

Matching -food security

Studies suggest that a diet providing ample carotenoids, vitamin C, and vitamin E may help to prevent the early onset of cataracts.

Why is dehydration a risk for older adults?

Matching -food banks