NURS 1160 FINAL EXAM 2 QUESTIONS WITH
100% CORRECT ANSWERS
How is a balanced plate for most adults built?
A balanced plate for most adults is built with about half the plate as vegetables and fruit, one
quater whole grain foods, and one quarter protein foods. Water is the drink of choice.
Canada food guide notes
-the emphasis on cooking is more often
-choose less processed foods
-limiting sugary drinks and highly processed snacks
-enjoy food socially
Canada food guide notes for older adults
You must connect the guide to real life, they may have smaller appetites, dental problems, dry
mouth, difficulty shopping or cooking, financial limitations, and loneliness.
Because of this, they often do better with small, nutrient dense meals and snacks, softer textures
if chewing is hard, and encouragement to eat with others when possible.
Table 43.1 is about assessing for eating disorders
You should be able to recognize who is at risk and what warning signs to look for. High risk
groups include adolescents, young adults, athletes, and people with perfectionistic traits or a very
distorted body image. Concerning signs include rapid weight loss, a very low body mass index,
missing periods, feeling cold all the time, fine body hair called lanugo, dental damage from
vomiting, swollen paranoid glands, rigid food rituals, avoiding eating in front of others, and an
intense fear of weight gain.
-as the nurse, you should ask calm non-judgemental questions, monitor weight and intake, watch
mood and suicide risk, and involve dietician and mental health team instead of focusing on "just
eat more".
Box 43.3 and the "older person" section focus on how aging changes nutrition.
Older people often have reduced taste and smell, poor teeth or dentures, dry mouth, slower gut
motility, chronic illness and many medications. Social factors matter a lot, such as living alone,
grief, low income, and lack of transportation to buy food.
You need to assess who cooks and shops, whether they have recently lost weight, whether they
can chew and swallow safely, whether they can physically prepare food, and whether they have
enough money to buy what they need. Your interventions might include softer textures, higher
protein snacks, community meals, meals on wheels, making sure dentures fit and working with
other team members to support them.
Vegetarian diets require you to know:
,Main types and possible deficiencies
Lacto-ovo vegetarian
Eats plant foods plus dairy and eggs
Lacto vegetarian
Eats plant foods and dairy but no eggs
Vegan
Only plant foods no animal product at all
A poorly planned vegetarian or vegan diet can:
Be low in protein, iron, zinc, calcium, Vitiman D, Vitiman B 12, and omega 3 fats
A good nurse teaches clients to combine:
Plant proteins such as grains, legumes, and to use fortified foods like soy beverages and fortified
cereals. Vegans in particular often need Vitiman B12 and sometimes Vitiman D supplements
especially in canada
The Canadian nutritional Screening Tool
Is very simple but very important. You need to know two questions clearly.
The first is whether the person has lost weight without trying over the past 6 months.
The second is whether they have been eating less than usual for more than a week
Any yes answer means the person is at risk for malnutrition and needs a full nutritional
assessment and closer monitoring.
It is not something you ignore
FASTCHECK
Is a framework for taking proper diet history. You should be able to describe what a good diet
history includes. You ask the patient to take you through everything they eat and drink on a
typical day, including meals, snacks, and fluids. You ask about food allergies, intolerances, and
the foods they avoid or dislike. You ask about gastrointestinal symptoms such as nausea ,
vomiting, diarrhea, constipation, early fullness, and pain with eating.
You also explore cultural or religious food practices, who shops and cooks, whether they have
enough money and access to food, and whether they use Vitimans , supplements, diet pills or fad
diets.
Table 43:5 cover clinical signs of nutritional status
You should distinguish between signs of good and poor nutrition
Signs of good nutrition include:
, A stable weight
Good muscle tone
Healthy skin
Healthy nails and hair
Good energy
Normal wound healing without frequent infections
Signs of poor nutrition include
Being underweight or obese with rapid weight change
Brittle hair and nails
Dry or fragile skin
Poor turgor
Edema
Mouth and tongue changes
Slow wound healing
Fatigue
Frequent infections
Skill 43.1 aspiration precautions
-high risk clients include those with dysphagia, stroke, neuromuscular disease, dementia, reduced
consciousness, and those with tube feeds
-you must always position them upright, usually in high Fowler with the head of the bed at about
forty five to sixty degrees during the meal and for thirty to sixty minutes after
The chin is usually slightly tucked rather than extended
You must follow prescribed food texture and or force food
You need suction equipment available and you must stop feeding if the client coughs or chokes,
their voice becomes wet or gurgling, they breathe more quickly or they obviously pocket food in
their cheeks
You would then notify the provider and document closely
Assisting with feeding requires you to think about before, during, and after.
Before the meal you verify the diet and texture order, assess consciousness and swallowing
ability, and offer toileting.
You ensure they have washed their hands, and that dentures, glasses and hearing aids are in place
so they can see, hear, and chew.
During the meal you sit at their eye level, not standing over them and encourage them to do as
much feeding as they can themselves to maintain dignity and independence. You can describe
the location of food on the plate using the clock method for visually impaired clients, and if one
side of the body is weak, you place food on the stronger side.
You observe closely for any signs of dysphagia or aspiration.
After the meal you maintain the head of bed for a while , provide mouth care and document how
much they ate and any problems that occurred.
100% CORRECT ANSWERS
How is a balanced plate for most adults built?
A balanced plate for most adults is built with about half the plate as vegetables and fruit, one
quater whole grain foods, and one quarter protein foods. Water is the drink of choice.
Canada food guide notes
-the emphasis on cooking is more often
-choose less processed foods
-limiting sugary drinks and highly processed snacks
-enjoy food socially
Canada food guide notes for older adults
You must connect the guide to real life, they may have smaller appetites, dental problems, dry
mouth, difficulty shopping or cooking, financial limitations, and loneliness.
Because of this, they often do better with small, nutrient dense meals and snacks, softer textures
if chewing is hard, and encouragement to eat with others when possible.
Table 43.1 is about assessing for eating disorders
You should be able to recognize who is at risk and what warning signs to look for. High risk
groups include adolescents, young adults, athletes, and people with perfectionistic traits or a very
distorted body image. Concerning signs include rapid weight loss, a very low body mass index,
missing periods, feeling cold all the time, fine body hair called lanugo, dental damage from
vomiting, swollen paranoid glands, rigid food rituals, avoiding eating in front of others, and an
intense fear of weight gain.
-as the nurse, you should ask calm non-judgemental questions, monitor weight and intake, watch
mood and suicide risk, and involve dietician and mental health team instead of focusing on "just
eat more".
Box 43.3 and the "older person" section focus on how aging changes nutrition.
Older people often have reduced taste and smell, poor teeth or dentures, dry mouth, slower gut
motility, chronic illness and many medications. Social factors matter a lot, such as living alone,
grief, low income, and lack of transportation to buy food.
You need to assess who cooks and shops, whether they have recently lost weight, whether they
can chew and swallow safely, whether they can physically prepare food, and whether they have
enough money to buy what they need. Your interventions might include softer textures, higher
protein snacks, community meals, meals on wheels, making sure dentures fit and working with
other team members to support them.
Vegetarian diets require you to know:
,Main types and possible deficiencies
Lacto-ovo vegetarian
Eats plant foods plus dairy and eggs
Lacto vegetarian
Eats plant foods and dairy but no eggs
Vegan
Only plant foods no animal product at all
A poorly planned vegetarian or vegan diet can:
Be low in protein, iron, zinc, calcium, Vitiman D, Vitiman B 12, and omega 3 fats
A good nurse teaches clients to combine:
Plant proteins such as grains, legumes, and to use fortified foods like soy beverages and fortified
cereals. Vegans in particular often need Vitiman B12 and sometimes Vitiman D supplements
especially in canada
The Canadian nutritional Screening Tool
Is very simple but very important. You need to know two questions clearly.
The first is whether the person has lost weight without trying over the past 6 months.
The second is whether they have been eating less than usual for more than a week
Any yes answer means the person is at risk for malnutrition and needs a full nutritional
assessment and closer monitoring.
It is not something you ignore
FASTCHECK
Is a framework for taking proper diet history. You should be able to describe what a good diet
history includes. You ask the patient to take you through everything they eat and drink on a
typical day, including meals, snacks, and fluids. You ask about food allergies, intolerances, and
the foods they avoid or dislike. You ask about gastrointestinal symptoms such as nausea ,
vomiting, diarrhea, constipation, early fullness, and pain with eating.
You also explore cultural or religious food practices, who shops and cooks, whether they have
enough money and access to food, and whether they use Vitimans , supplements, diet pills or fad
diets.
Table 43:5 cover clinical signs of nutritional status
You should distinguish between signs of good and poor nutrition
Signs of good nutrition include:
, A stable weight
Good muscle tone
Healthy skin
Healthy nails and hair
Good energy
Normal wound healing without frequent infections
Signs of poor nutrition include
Being underweight or obese with rapid weight change
Brittle hair and nails
Dry or fragile skin
Poor turgor
Edema
Mouth and tongue changes
Slow wound healing
Fatigue
Frequent infections
Skill 43.1 aspiration precautions
-high risk clients include those with dysphagia, stroke, neuromuscular disease, dementia, reduced
consciousness, and those with tube feeds
-you must always position them upright, usually in high Fowler with the head of the bed at about
forty five to sixty degrees during the meal and for thirty to sixty minutes after
The chin is usually slightly tucked rather than extended
You must follow prescribed food texture and or force food
You need suction equipment available and you must stop feeding if the client coughs or chokes,
their voice becomes wet or gurgling, they breathe more quickly or they obviously pocket food in
their cheeks
You would then notify the provider and document closely
Assisting with feeding requires you to think about before, during, and after.
Before the meal you verify the diet and texture order, assess consciousness and swallowing
ability, and offer toileting.
You ensure they have washed their hands, and that dentures, glasses and hearing aids are in place
so they can see, hear, and chew.
During the meal you sit at their eye level, not standing over them and encourage them to do as
much feeding as they can themselves to maintain dignity and independence. You can describe
the location of food on the plate using the clock method for visually impaired clients, and if one
side of the body is weak, you place food on the stronger side.
You observe closely for any signs of dysphagia or aspiration.
After the meal you maintain the head of bed for a while , provide mouth care and document how
much they ate and any problems that occurred.
