ATI Fundamentals Ch 39

A nurse in a senior center is counseling a group of older adults about their nutritional needs and considerations. Which of the following information should the nurse include? (Select all that apply.) A. Older adults are more prone to dehydration than younger adults are. B. Older adults need the same amount of most vitamins and minerals as younger adults do. C. Many older men and women need calcium supplementation. D. Older adults need more calories than they did when they were younger. E. Older adults should consume a diet low in carbohydrates.

A. CORRECT: Sensations of thirst diminish with age, leaving older adults more prone to dehydration. B. CORRECT: These requirements do not change from middle adulthood to older adulthood. C. CORRECT: They may ingest insufficient calcium in the diet and may need supplements to help prevent bone demineralization (osteoporosis). D. INCORRECT: They have a slower metabolic rate, so they require less energy (unless they are very active), and therefore need fewer calories. E. INCORRECT: Many older adults need more carbohydrates for the fiber and bulk they contain. They should, however, reduce their intake of fats and of "empty" calories, such as pastries and soda pop.

A nurse is caring for a client who is at high risk for aspiration. Which of the following is an appropriate nursing intervention? A. Give the client thin liquids. B. Instruct the client to tuck her chin when swallowing. C. Have the client use a straw. D. Encourage the client to lie down and rest after meals.

B. CORRECT: Tucking the chin when swallowing allows food to pass down the esophagus more easily. A. INCORRECT: Thin liquids increase the client's risk for aspiration. C. INCORRECT: Using a straw increases he client's risk for aspiration. D. INCORRECT: Sitting for an hour after meals helps prevent gastroesophageal reflux and possible aspiration of stomach contents after a meal.

A nurse is caring for a client who weighs 80 kg (176 lb) and is 1.6 m (5 ft 3 in) tall. Calculate her body mass index (BMI) and determine whether this client is obese based on her BMI.

BMI = weight (kg) ÷ height (m2). BMI = 80 ÷ 1.622 = 80 ÷ 2.56 = 31.25 = 31. A BMI above 30 identifies obesity, so this client is obese.

A nurse is caring for a client who is on a low-residue diet. The nurse should expect to see which of the following foods on the client's meal tray? A. Cooked barley B. Pureed broccoli C. Vanilla custard D. Lentil soup

C. CORRECT: A low-residue diet consists of foods that are low in fiber and easy to digest. Dairy products and eggs, such as custard and yogurt, are appropriate for a low-residue diet. A. INCORRECT: Whole grains, such as barley and oats, are high in fiber and thus inappropriate components of a low-residue diet. B. INCORRECT: Raw and gas-producing vegetables, such as the cabbage in coleslaw, are high in fiber and thus inappropriate components of a low-residue diet. D. INCORRECT: Legumes, such as lentils and black beans, are high in fiber and thus inappropriate components of a low-residue diet.

A nurse is preparing a presentation about basic nutrients for a group of high school athletes. She should explain that which of the following is the body's priority energy source? A. Fat B. Protein C. Glycogen D. Carbohydrates

D. CORRECT: Carbohydrates are the body's priority energy source; providing energy for cells is their primary function. They provide glucose, which burns completely and efficiently without end products to excrete, and carbohydrates are a ready source of energy, and spare proteins from depletion. A. INCORRECT: Although the body gets about half of its energy supply from fat, it is an inefficient means of obtaining energy. It produces end products the body has to excrete, and it requires energy from another source to burn the fat. B. INCORRECT: Protein can supply energy, but it has other very essential and specific functions that only it can perform. So it is not the body's priority energy source. C. INCORRECT: Glycogen, which the body stores in the liver, is a backup source of energy, not a primary or priority source.

mechanical soft

clear and full liquids plus diced or ground foods

pureed

clear and full liquids plus pureed meats, fruits, scrambled eggs

full liquid

clear liquids plus liquid dairy products, all juices, pureed veggies

soft/low residue

foods that are low in fiber and easy to digest

weight (kg) divided by height (m^2)

how do you calculate BMI

dysphagia

pureed foods and thickened liquids

A nurse is preparing a presentation in a community center on eating disorders that affect adolescents and young adults. Use the ATI Active Learning Template: Basic Concept to complete this item. Under Related Content, list two common eating disorders and their characteristics.

● Related Content ◯ Anorexia Nervosa Body weight less than 85% of ideal Fears being fat Feeling fat For females, no menses for at least 3 consecutive months ◯ Bulimia Nervosa Cycle of binge eating followed by purging (vomiting, using diuretics or laxatives, exercise, fasting) Lack of control during binges Average of at least two binges per week for at least 3 months