Question 1

Young adulthood ranges from about __________ years of age.

Accepted Answer

A) 20 to 35 
B) 18 to 40 
C) 18 to 25 
D) 25 to 45 
A) 20 to 35 
B) 18 to 40 
C) 18 to 25 
D) 25 to 45 B

Question 2

More than 80% of people over the age of 65 have one or more chronic diseases. Current research emphasizes the role of nutrition in preventing or relieving these conditions. Discuss the role of nutrition in the treatment of the elderly with chronic disease.

Accepted Answer

Nutrition effects are cumulative over many years and the effects of a lifetime of poor eating habits cannot be reversed overnight. Prevention of chronic disease may not be possible; however, the use of good nutrition to help stabilize a condition is possible. Good nutrition habits should begin as a child to prevent the diseases of the elderly.

Question 3

Being overweight is a precursor for several health problems. List those.

Accepted Answer

Diabetes mellitus, hypertension, poor risks for surgery, shorter lives, tendency to social and emotional problems

Question 4

List causes of anorexia in older adults.

Accepted Answer

Grief, loneliness, boredom, di

Question 5

All of the following are related to determining caloric requirements EXCEPT __________.

Accepted Answer

A) amount of lean muscle mass 
B) activity levels 
C) BMI 
D) food preferences 
A) amount of lean muscle mass 
B) activity levels 
C) BMI 
D) food preferences

Question 6

List adverse symptoms of dehydration for the elderly.

Accepted Answer

Fatigue, hypotension, increased pulse ra

Question 7

Ms. Leonas asks you why the physician cannot order her a drug to reduce her elevated cholesterol, rather than her going on a strict diet. How would you respond?

Accepted Answer

As a general rule, physicians prefer a t

Question 8

What is the most common cause of being overweight?

Accepted Answer

A) genetics 
B) environment 
C) energy imbalance 
D) disease 
A) genetics 
B) environment 
C) energy imbalance 
D) disease

Question 9

The middle period of life ranges from 40 to 65 years old. State the caloric need and the rationale for this age range.

Accepted Answer

Physical activities typically begin to d

Question 10

Because of decreased metabolism, the calorie requirement decreases by what percent every decade after age 20?

Accepted Answer

A) 2% 
B) 15% 
C) 10% 
D) stays the same 
A) 2% 
B) 15% 
C) 10% 
D) stays the same

Question 11

The Daily Recommended Intake of basic nutrients decreases with age.

Accepted Answer

A) True 
 B)False

Question 12

Two glasses of milk a day nearly fulfill the calcium and vitamin D requirements for adults from age 19 to 50.

Accepted Answer

A) True 
 B)False

Question 13

Bone loss begins slowly, around age 50-60, and leads to osteoporosis.

Accepted Answer

A) True 
 B)False

Question 14

Describe some common food-drug interactions.

Accepted Answer

Dairy products should not be taken withi

Question 15

The most common cause of overweight is lack of exercise.

Accepted Answer

A) True 
 B)False

Question 16

Why are elderly at high risk for dehydration?

Accepted Answer

Diminished thirst perception a

Question 17

Many Americans ingest too many fats, sugar, salt, and high-caloric foods and too little fiber and other nutrients. What is the primary reason for that?

Accepted Answer

These food sources a

Question 18

An individual who overeats by 200 calories per day will gain one pound per month.

Accepted Answer

A) True 
 B)False

Question 19

Mary asks you why her calcium level is low. Your response should include facts and incidence about osteoporosis. Include reasons for bone loss in women.

Accepted Answer

Adults lose bone mass as they grow older

Question 20

List expected outcomes or short- and long-term goals.

Accepted Answer

The client will verbalize a desire to lo

Exam 13: Nutrition During Adulthood

Young adulthood ranges from about __________ years of age.

More than 80% of people over the age of 65 have one or more chronic diseases. Current research emphasizes the role of nutrition in preventing or relieving these conditions. Discuss the role of nutrition in the treatment of the elderly with chronic disease.

Being overweight is a precursor for several health problems. List those.

List causes of anorexia in older adults.

All of the following are related to determining caloric requirements EXCEPT __________.

List adverse symptoms of dehydration for the elderly.

Ms. Leonas asks you why the physician cannot order her a drug to reduce her elevated cholesterol, rather than her going on a strict diet. How would you respond?

What is the most common cause of being overweight?

The middle period of life ranges from 40 to 65 years old. State the caloric need and the rationale for this age range.

Because of decreased metabolism, the calorie requirement decreases by what percent every decade after age 20?

The Daily Recommended Intake of basic nutrients decreases with age.

Two glasses of milk a day nearly fulfill the calcium and vitamin D requirements for adults from age 19 to 50.

Bone loss begins slowly, around age 50-60, and leads to osteoporosis.

Describe some common food-drug interactions.

The most common cause of overweight is lack of exercise.

Why are elderly at high risk for dehydration?

Many Americans ingest too many fats, sugar, salt, and high-caloric foods and too little fiber and other nutrients. What is the primary reason for that?

An individual who overeats by 200 calories per day will gain one pound per month.

Mary asks you why her calcium level is low. Your response should include facts and incidence about osteoporosis. Include reasons for bone loss in women.

List expected outcomes or short- and long-term goals.

The Relationship of Nutrition and Health

Planning a Healthy Diet

Digestion, Absorption, and Metabolism

Carbohydrates

Lipids Fats

Proteins

Vitamins

Minerals

Water

Nutrition During Pregnancy and Lactation

Nutrition During Infancy

Nutrition During Childhood and Adolescence

Weight Management Across the Life Cycle

Diet and Pre-Diabetes and Diabetes

Diet and Cardiovascular Disease

Diet and Renal Disease

Diet and Gastrointestinal Disorders

Diet and Cancer

Foodborne Illness, Allergies, and Intolerances

Nutritional Care of Clients With Special Needs

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