Nutrition and Older Adults

A decrease in physical activity and basal metabolic rate from early to late adulthood leads to an estimated decrease in daily energy needs by _____ Calories per year. a. 7-10 b. 12-15 c. 20-23 d. 25-28 e. 34-37

A

A short-stature female (5'2") was not consistently eating two or three meals a day. She usually had a piece of toast and coffee with cream and sugar at breakfast and never could quite eat all of her home-delivered noon meal. What dietary supplement would you recommend? a. Multi-vitamin/mineral that is physiologically designed for elderly b. Calcium supplement only c. Folate, vitamin B12, and iron only d. Calcium and magnesium only

A

Age-associated physiological system changes that affect nutritional health include all of the following EXCEPT: a. increased secretion of saliva. b. reduced levels of estrogen and testosterone. c. blunted appetite regulation. d. reduced breathing capacity. e. less blood flow.

A

More than anything, older adults want to _____. a. remain independent b. live at home c. never visit a medical doctor d. avoid purchasing over-the-counter or prescription medicines, creams, or vitamin supplements e. eat well

A

On average, lean body mass decreases by _____ per decade from age 30 to 70. a. 2-3% b. 5-7% c. 8-10% d. 12-13%

A

Programmed aging theories propose that senescence occurs because a. the telomeres capping the ends of chromosomes become shorter with each cell division and their loss eventually stops the chromosomes from replicating. b. mistakes in the replication of cells or buildup of damaging by-products from biologic processes eventually destroy the organism. c. unstable oxygen, formed normally during metabolism, can damage cells by initiating reactions that break down cell membranes. d. fast-paced living shortens one's lifespan.

A

The 4 C's of nutrition education include: a. commitment, cognitive processing, capability, and confidence. b. capability, capacity for change, cognitive processing, and confidence. c. capacity for change, cognitive processing, commitment, and control. d. control, commitment, cognitive processing, and confidence. e. capacity for change, cognitive processing, control, and connectivity.

A

The Acceptable Macronutrient Distribution Range for protein is: a. 10-35% of calories. b. 20-5% of calories. c. 35-45% of calories. d. 45-65% of calories.

A

What are the top two conditions with the highest scores on the DETERMINE nutritional health checklist? a. Eating <2 meals/day and not having enough money to buy food b. >3 medications/day and >3 alcohol drinks/day c. Illness that changes the types of food eaten and not having enough money to buy food d. Living alone and >3 medications/day

A

In a longitudinal study including diet monitoring, older women who ate the best diets were _____% less likely to die than the women who ate few grains, fruits, vegetables, low-fat diary products, and lean meats.

C

Mrs. Brown is 55 years old and 5 ft. 3 in. tall, with a medium frame. She reports having lost 20 pounds in the last 6 months and now weighs 130 pounds. 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 the previous answer, Mrs. Brown's BMI means she is: a. very underweight. b. underweight. c. normal weight. d. overweight. e. obese.

C

Oral health depends on several organ systems working together. Which of the following is NOT one of these organ systems? a. The gastrointestinal system b. The musculoskeletal system c. The hepatobiliary system d. The nervous system e. All of the above contribute to good oral health and functioning.

C

The human life span is projected to be _____ years. a. 102-104 b. 105-110 c. 110-120 d. >120

C

The recommended Calorie intake for energy for females between the ages of 60 and 74 is 1900 Calories. Calculate how many grams of carbohydrate they should consume to meet the AMDR. (Round up.) a. 130-145 b. 175-220 c. 215-310 d. 400-550

C

The recommended daily dietary fiber intake range for adults 51 years old and above is _____. a. age plus 5 grams b. 10 grams for women and 15 grams for men c. 28 grams for men and 22 grams for women d. There are no fiber recommendations because the elderly take fiber supplements.

C

What are the two most important health habits older adults feel they need to maintain in order to avoid losing autonomy and independence? a. Avoiding cigarettes and complete abstinence from alcohol b. Drinking alcohol in moderation and avoiding cigarettes or people who smoke c. Good nutrition and exercise d. Daily exercise and moderate alcohol intake e. Brushing their teeth daily and walking for 30 minutes 3 times a week

C

Which of the following has NOT contributed to life expectancy rate estimates? a. Infant mortality rates b. Infectious and chronic diseases c. Safe food handling d. Gunshot wounds or car accidents e. Childhood mortality

C

Which of the following regimens would best help an elderly person to maintain functional status? a. Estrogen pills and walking downstairs b. Healthy diet and stress-reduction biofeedback c. Swimming with webbed gloves and walking 2-3 times/week d. Calcium supplements and walking 2-3 times/week

C

Which of the following statements is NOT true regarding theories of aging? a. Free radical damage is known to promote chronic conditions including heart disease, cataracts, and some cancers. b. Scientists postulate that if they could shorten the telomeres of chromosomes more slowly than happens naturally, cell senescence could be delayed. c. Protein cross-links form because of exposure to high glucose levels, resulting in adverse changes in tissue and organ function. d. Cells from long-lived species (such as humans) have higher Hayflick limits than cells from shorter-lived species (such as mice or rats).

C

Which of the following warning signs would NOT be part of the nutrition checklist used to identify risk factors in the elderly? a. Reduced social contact b. Multiple medications c. Elder years above age 70 d. Economic hardship e. Tooth loss

C

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

T

Failing to cook foods long enough and to hold them at proper temperatures before consumption are among the most common practices that lead to foodborne illness among older adults. T/F

T

Generously fortified cereals, "power" bars, and drinks count as vitamin and mineral supplements. T/F

T

In contrast to measuring developmental stages, functional status is a more indicative measure of health in the elderly. T/F

T

Researchers are finding that older persons need higher levels of protein intake than previously thought. T/F

T

The DETERMINE checklist from the NSI is used to ALERT seniors to possible nutrition-related health concerns, but is not in itself used to diagnose poor nutritional health. T/F

T

The purpose of a screening tool is primary prevention. T/F

T

Longevity

length of life

Life span

maximum number of years someone might live

Sarcopenia

muscle loss

Senescence

old age

Super-centenarian

person who has reached 110 years of age or more

Centenarian

person who reaches 100 years of age or more

A centenarian is defined as a person that reaches _____. a. his/her expected life span b. 100 years of age c. 110 years of age d. senescence

B

By 2030, 19 percent of the population in the U.S. is expected to be: a. 55 years old. b. 65 or more years old. c. 75 or more years old. d. 85 years old.

B

Having a deficiency of which vitamin has been implicated in increased blood levels of homocysteine in the elderly? a. Iron b. Folate c. Calcium d. All the B vitamins and vitamin C e. Fat-soluble vitamins only (A, D, E, K

B

It is common for the elderly to have suboptimal vitamin D status or develop vitamin D deficiency due to all of the following EXCEPT: a. inadequate exposure to sunlight. b. wearing of lighter clothing to stay comfortable. c. nutrient-drug interactions. d. decreased skin synthesis capacity. e. All of the above would be reasons why the elderly have vitamin D deficiencies.

B

It is difficult to meet vitamin and mineral needs via foods at Calorie levels below a. 1300. b. 1600. c. 1800. d. 2000. e. It is hard to meet vitamin and mineral needs at ANY calorie level; therefore, a multivitamin is ALWAYS recommended.

B

Life expectancy has increased significantly since the 1900s. Today, life expectancy at birth in the U.S. is _____. a. 72 years b. 78 years c. 85 years d. 89 years e. 93 years

B

Mrs. Brown is 55 years old and 5 ft. 3 in. tall, with a medium frame. She reports having lost 20 pounds in the last 6 months and now weighs 130 pounds. 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. What is Mrs. Brown's BMI? a. 17 b. 23 c. 26 d. 31 e. 34

B

Mrs. Brown is 55 years old and 5 ft. 3 in. tall, with a medium frame. She reports having lost 20 pounds in the last 6 months and now weighs 130 pounds. 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. What would be an appropriate amount of protein to recommend to Mrs. Brown if she is eating 1,000 Calories per day? a. 55 grams/day b. 77 grams/day c. 95 grams/day d. 100 grams/day e. >100 grams/day

B

Of all the physiologic changes that occur with aging, the biggest effect on nutritional status is due to shifts in the _____. a. endocrine system b. musculoskeletal system c. gastrointestinal system d. nervous system e. renal system

B

The greatest dietary improvement older-adult Americans could make would be to _____. a. spend more of their income on foods b. eat more vegetables and whole grains c. eat more fish and nonfat dairy d. take more calcium supplements

B

Theories of aging can be examined from two perspectives. Which of the following is considered one of these? a. Natural selection theory b. "Wear and tear" theory c. Non-programmed aging theory d. Caloric restriction theory e. a and b

B

When height and weight cannot be measured, alternative calculations using the ulna, knee height, and _____ are suggested. a. thigh circumference b. mid-upper-arm circumference c. waist circumference d. waist-to-hip ratio e. body mass index

B

Which of the following is NOT one of the DETERMINE warning signs of poor nutritional health? a. Disease b. Early detection c. Economic hardship d. Elder years above 80 e. Involuntary weight loss/gain

B

Caloric restriction in animals has been shown to: a. promote age-related diseases. b. shorten lifespan. c. increase longevity. d. accelerate muscle loss. e. b and d

C

A 75-year-old man was trying to live on a limited food budget. He asked for help reading the food label on a carton of calcium-fortified orange juice. What information would be important for him to know? a. Older adults need more vitamin C than what is recommended on the label. b. If the label says one 8-oz serving meets the DV for calcium, then the gentleman would need almost 1.2 servings or 10 oz. c. The elderly man should try and consume the DV for energy, 2000 Calories. d. All of the above information would be important for him to know.

D

Aging theories try to explain the mechanisms behind: a. loss of physical resilience. b. decreased resistance to disease. c. physical and mental changes associated with aging. d. All of the above

D

Dietary fiber reduces the risk of coronary heart disease, but older adults are more often concerned with the role of fiber for: a. decreasing the incidence of diverticular disease. b. decreasing the incidence of type 2 diabetes. c. decreasing the risk of hypertension. d. gastrointestinal health. e. supplying essential nutrients.

D

Recommendations for the macronutrients for the elderly are: a. 40-60% of energy from carbohydrate, 25-35% of energy from fat, and 10-35% of energy from protein b. 35-55% of energy from carbohydrate, 20-35% of energy from fat, and 10-35% of energy from protein c. 50-70% of energy from carbohydrate, 20-35% of energy from fat, and 10-35% of energy from protein. d. 45-65% of energy from carbohydrate, 20-35% of energy from fat, and 10-35% of energy from protein. e. 50-65% of energy from carbohydrate, 25-40% of energy from fat, and 10-35% of energy from protein.

D

The Centers for Disease Control and Prevention suggests that longevity depends _____% on lifestyle factors and 19% on genetics. a. 10 b. 19 c. 44 d. 51 e. 81

D

What is the most common reason that vitamin B12 deficiency, or at least compromised B12 status, occurs in older adults? a. Diets are frequently low in vitamin B12, since oral problems and financial difficulties limit meat intake and meats are the best dietary sources of B12. b. Pernicious anemia is common in the elderly. c. Their diets provide primarily synthetic forms of vitamin B12, which are less absorbable than the protein-bound form found naturally in foods. d. The elderly have a higher incidence of bacterial overgrowth, which decreases secretion of hydrochloric acid. e. None of the above

D

Which of the following services do Title IIIC Programs NOT pay for? a. Home meal delivery b. Ethnic meals c. Nutrition education d. Grocery delivery

D

Which of the following would NOT be considered a "high-quality" source of protein? a. Meat b. Milk c. Eggs d. Wheat e. All of the above are considered "high-quality" proteins.

D

Food insecurity in older adults is associated with inadequate dietary intakes, especially for which of the following nutrients? a. Zinc b. Vitamin E c. Magnesium d. Calcium e. All of the above

E

For someone wishing to increase her vitamin B12 intake through food alone, what foods could you suggest that are leading sources of this vitamin? a. Beef b. Milk c. Fish d. Fortified cereals e. All of the above

E

Mrs. Brown is 55 years old and 5 ft. 3 in. tall, with a medium frame. She reports having lost 20 pounds in the last 6 months and now weighs 130 pounds. 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: a. her current BMI. b. involuntary weight loss. c. problems with dentures. d. All of the above e. b and c only

E

Physical activity helps: a. build lean body mass. b. maintain flexibility and balance. c. improve aerobic capacity. d. maintain health. e. All of the above

E

When may it be beneficial to recommend a vitamin or mineral supplement to an elderly person? a. When the person experiences loss of taste or smell b. When the person has an illness causing a loss of appetite c. When the person is consuming a nutrient-dense diet d. All of the above e. a and b

E

When trying to promote healthy teeth and avoid cavities, what is important to know? a. Caramels and raisins are sticky and can wedge between teeth b. Sipping slowly on soft drinks can increase bacterial growth c. Coffee can break down enamel and cause wear and tear on teeth d. All of the above e. a and b

E

Which of the following statements is true about calcium supplementation and absorption? a. Low calcium levels have been linked to colon cancer, overweight, and hypertension. b. A high intake of calcium interferes with zinc and iron absorption. c. A high intake of calcium may result in elevated urinary excretion of calcium. d. Calcium is better absorbed in pill form. e. a, b, and c only

E

Which statement describes how physiologic doses found in a vitamin-mineral supplement for the elderly differ from doses in supplements for the general adult population? a. Additional vitamin B12 is added b. Little or no iron is added c. Decrease in zinc d. Additional vitamin E is added e. a and b

E

Biologic systems only require one theory to explain the mechanisms of aging. T/F

F

Body composition changes associated with aging are irreversible. T/F

F

France and Japan have a lower caloric intakes than the U.S. and both have longer life expectancies; therefore, a calorically restricted diet can extend the life span in humans. T/F

F

Older people do NOT benefit from exercise as much as younger people. T/F

F

When the vitamin B12 intakes of elderly individuals are inadequate, their serum B12 levels increase T/F

F

Telomere

a caplike structure that protects the ends of chromosomes

Resilience

ability to bounce back

Functional status

ability to carry out the activities of daily life

Life expectancy

average number of years of life remaining for persons in a population cohort

Atrophic gastritis

bacterial overgrowth, causing inflammation of the stomach and decreased secretion of hydrochloric acid (HCl)