Download 24- Student Assignment Name: Period: Date: Student Assignment

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?
_________________________________________________________
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