Nursing Elites

1. Does taste perception decline with age, and are individuals taking three or more medications likely to have less taste sensitivity, requiring greater amounts of sodium and sugar to perceive these tastes?

• A. Both statements are true
• B. Both statements are false
• C. The first statement is true; the second is false
• D. The first statement is false; the second is true

Correct answer: A

Rationale: Both statements are indeed true. As people age, their taste perception tends to decline. This change can be further exacerbated by the use of multiple medications, which can potentially dull taste sensitivity even more. Consequently, these individuals often need to consume foods with higher levels of sodium and sugar in order to perceive these tastes. Choices B, C, and D are incorrect because they deny either one or both of these established facts.

2. What is the end product of lipid digestion?

• A. fatty acid
• B. sucrose
• C. monosaccharide
• D. amino acid

Correct answer: A

Rationale: The correct answer is A, fatty acid. During the process of lipid digestion, triglycerides are broken down into fatty acids and glycerol. These end products are then absorbed into the bloodstream or lymphatic system for further processing. Choices B, C, and D are incorrect because sucrose is a disaccharide, monosaccharide is a simple sugar unit, and amino acid is a building block of proteins, not the end product of lipid digestion.

3. What food would most likely be included in Level 1 of the National Dysphagia Diet?

• A. peanut butter
• B. oatmeal
• C. fruit preserves
• D. plain yogurt

Correct answer: D

Rationale: The correct answer is D, plain yogurt. Level 1 of the National Dysphagia Diet includes pureed or smooth foods that are easy to swallow. Plain yogurt fits this criteria as it is smooth and can be easily consumed without posing a risk of choking. Choices A, B, and C are not typically included in Level 1 of the diet. Peanut butter, oatmeal, and fruit preserves are not usually suitable for individuals on Level 1 of the National Dysphagia Diet as they may present a choking hazard or are not in a pureed or smooth form.

4. Which individual would be at the greatest risk for deficiencies in water-soluble vitamins?

• A. An individual who regularly consumes fruits and vegetables.
• B. An individual with a high intake of dairy products.
• C. An individual who consumes a diet high in processed foods.
• D. An individual who frequently eats organ meats.

Correct answer: C

Rationale: The correct answer is 'An individual who consumes a diet high in processed foods.' Processed foods are often deficient in water-soluble vitamins such as vitamin C and B vitamins, which can lead to deficiencies. On the other hand, fruits, vegetables, and organ meats are rich sources of these vitamins, so individuals who consume these regularly are less likely to develop deficiencies. While dairy products do contain some water-soluble vitamins, they are not depleted as quickly as they are in a diet high in processed foods, making a deficiency less likely.

5. Which monosaccharide is the most sweet?

• A. Glucose
• B. Dextrose
• C. Fructose
• D. Sucrose

Correct answer: C

Rationale: Fructose is the sweetest of the monosaccharides. Note that glucose and dextrose are the same, and sucrose is a disaccharide, not a monosaccharide.

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