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Name:______________________________________ Period: ______________ Date:________________ Student Assignment – Chapter 24: Nutrition & Fluids Matching Match each nutrient with its function in the body. A. Protein B. Carbohydrates C. Sodium D. Vitamin A E. Vitamin K F. Calcium G. Fat 1. __________ The most important nutrient; needed for tissue growth and repair 2. __________ Needed for growth; vision; healthy hair, skin, and mucous membranes; resistance to infection 3. __________ Provides energy and fiber for bowel elimination 4. __________ Provides energy, adds flavor to food, helps the body use certain vitamins 5. __________ Needed for fluid balance, and nerve and muscle function 6. __________ Needed for blood clotting 7. __________ Needed for formation of teeth and bones, blood clotting, muscle contraction, heart function, nerve function Fill in the Blanks 8. MyPlate helps you make wise food choices by A.________________________________________________________ B. ________________________________________________________ C. ________________________________________________________ 9. The average amount of sodium in the daily diet is __________________________________________________________ 10. What is the purpose of a sodium-controlled diet? ___________________________________________________________ 11. Diabetes meal planning is for people with diabetes. Consistency is key. The meal plan involves: A. ________________________________________________________ ________________________________________________________ B. ________________________________________________________ ________________________________________________________ C. ________________________________________________________ ________________________________________________________ 12. To promote safety and comfort when feeding a person with dysphagia, you must: A. B. C. D. E. ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ 13. How much water does an adult need each day to survive? Continued on Reverse Student Assignment 14. Convert the following amounts of liquids into milliliters using the scale (1 ounce = 30 mL; one 8-ounce cup = 240 mL): A. 6-ounce cup of coffee ______________________________________ B. 1/2 of a 6-ounce cup of tea __________________________________ C. 2 ounces of Ensure ________________________________________ D. 8-ounce glass of milk ______________________________________ E. 5 ounces of Jell-O _________________________________________ F. 1/2 of an 8-ounce glass of water ______________________________ G. 10 ounces of broth ________________________________________ 15. Before serving meal trays, what information do you need from the nurse and the care plan? A. B. C. D. _______________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ A. B. C. D. E. F. G. H. I. J. K. ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ ________________________________________________________ 16. Before feeding a person, what information do you need from the nurse and the care plan? 17. When do patients and residents need fresh drinking water? A. ________________________________________________________ B. ________________________________________________________ 18. The nurse tells you that a calorie count is being kept for a resident. You must: ___________________________________________________________ ___________________________________________________________ 19. You are preparing poultry. To protect persons from foodborne illnesses, when do you need to wash the cutting board, your knife, and the countertop with hot, soapy water? A. ________________________________________________________ B. ________________________________________________________ 20. Why should you store raw meat, poultry, and seafood on the bottom shelf of the refrigerator? _________________________________________________________ 24-2