Question

Chapter 12 Questions

Nutrition for Adults: The Early, Middle, and Later Years

Short Answer

1.         Mr. Jones is a healthy and active 82-year-old man. He exercises regularly, and he enjoys a variety of foods. Recently, he has started gaining weight. He says he eats exactly the same amount of food that he ate when he was 30 years younger. How would you explain this weight gain to Mr. Jones, and what suggestions would you make to him to prevent any additional unwanted weight gain?

2.         Identify and describe three major factors that contribute to malnutrition in older adults. How do these factors influence the nutrition counseling process?

3.         Your client is on a limited budget and has poor vision and shaky hands. Knowing that fresh fruit and vegetables are often expensive and require washing and cutting, what suggestions would you make for your client to meet the suggested servings of five fruits and vegetables per day?

True-False

1.         True or False: Total energy needs slowly decline with age, but water needs decline rapidly.

2.         True or False: Beginning at approximately 30 years of age, a gradual decrease occurs in the performance capacity of most organ systems that lasts throughout adulthood.

3.         True or False: An extensive research base of knowledge currently exists about the nutrition needs of elderly people, and it provides information about specific energy and nutrient requirements.

4.         True or False: The simplest basis for judging the adequacy of kilocalorie intake is the maintenance of a normal weight.

5.         True or False: Fat requirements increase with age.

6.         True or False: Exercise is not recommended for elderly individuals.

Multiple Choice

1.         The basic biologic changes of old age include

a.         an increase in the number of cells.

b.         a decreasing need for water.

c.         an increased basal metabolic rate.

d.         a gradual loss of functioning cells and reduced cell metabolism.

2.         The Mini Nutritional Assessment is designed to identify signs of

a.         physical fitness.

b.         emotional stability.

c.         malnutrition.

d.         specific vitamin deficiencies.

3.         Which of the following is an example of a physiologic change associated with aging? (Circle all that apply.)

a.         Increased cell metabolism to meet increased aging needs

b.         Decreased gastrointestinal motility

c.         A gradual increase in the body’s muscle mass

d.         Decreased digestive secretions

4.         Which of the following actions would help elderly persons find solutions to their health problems? (Circle all that apply.)

a.         Carefully analyzing individual living situations and food habits

b.         Reinforcing good habits, leaving harmless ones alone, and suggesting needed changes that are practical within the individual’s living situation

c.         Encouraging variety in foods and seasonings

                          d.         Exploring and using available community resources for assistance

Answer 1

Short Answer

1)I would explain that his weight gain is the result of a reduced metabolic rate.i would suggest altering his diet with balanced meals and snacks to correspond with the metabolism changes he is experiencing and altering his regular exercise routine for an increased need of aerobics and stretching aimed specifically towards older adults for cardiovascular and strength training.

2)poor food habits,poor oral health and general gastro intestinal problems.

3)buy small amounts more often to ensure you can eat the foods without throwing any way.buy vegetables and fruits in their simplest form.precut,prewashed,ready to eat and processed foods are convenient,but often cost much more than when purchased in their basic forms.

True or false

1)false

2)true

3)false

4)true

5)false

6)false

Multiple choice

1.d)A gradual loss of functioning cells and reduced cell metabolism.

2.c)malnutrition

3.b)decreased gastrointestinal motility.

d)decreased digestive secretions.

4.a)carefully analysing individual living situations and food habits.

b)reinforcing good habits,leaving harmless ones alone and suggesting needed changes that are practical within the individual's living situation.

c)encouraging variety in foods and seasonings.

d)exploring and using available community resources for assistance.