When considering the nutritional needs of the older adult, you know that:
decreased taste and smell may cause decreased appetite.
more calories are needed for tissue repair.
the taste for sweets decreases with age.
nutrient requirements increase due to cell loss.
The Correct Answer is A
A. Older adults often experience decreased taste and smell sensitivity, leading to reduced appetite and interest in food.
B. While tissue repair might be needed, aging doesn't necessarily demand more calories solely for this purpose.
C. Taste preferences may change with age, but not necessarily a universal decrease in the taste for sweets.
D. Nutrient requirements may remain relatively stable or decrease due to changes in metabolism and decreased activity levels rather than solely due to cell loss.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. Vitamin D is crucial for bone health and immune function but is not primarily used to reduce the risk of birth defects.
B. Omega-3 fatty acids are important for various aspects of health but are not specifically recognized for reducing the risk of birth defects.
C. Lutein is an antioxidant that supports eye health but is not primarily used to reduce the risk of birth defects.
D. Folic acid, a B vitamin, is crucial in preventing neural tube defects in newborns when taken by pregnant women before and during pregnancy.
Correct Answer is D
Explanation
A. Writing dietary goals or objectives usually comes after the assessment phase when the nurse and client set specific objectives based on the assessment findings.
B. Collaborating with the client to determine interventions is a crucial step in the planning phase that follows the assessment phase.
C. Developing a nutritional nursing diagnosis is part of the diagnostic phase and might come after the assessment, where data are analyzed to identify nutrition-related problems.
D. Physical measures of a person's size, form, and functional capacities, including height, weight, body mass index (BMI), skinfold thickness, etc., are fundamental aspects of a nutritional assessment.
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