8.6: Post-test

Self Check Activity \(\PageIndex{1}\)

1. These types of nutrients provide the major source of energy for our body. Examples include breads, crackers, oatmeal, rice, potatoes, peas, and pasta.
   1. Protein
   2. Carbohydrates
   3. Fats
2. These are the building blocks which the body needs to repair muscle, tissues, organs, and skin. Examples include beef, chicken, turkey, fish, peanut butter, and eggs.
   1. Protein
   2. Carbohydrates
   3. Fats
3. The body needs these to help make cell membranes, prevent heat loss, and cushion organs. Examples include butter, margarine, peanut butter, and olive oil.
   1. Protein
   2. Carbohydrates
   3. Fats
4. True or False: The HHA/PCA should never suggest a patient take a vitamin. All patient questions should be referred to the supervisor and diet guidelines to be followed are those stated within the Care Plan.
5. True or False: Unless a doctor states otherwise, patients should drink about 8 glasses of water per day for optimum health.
6. True or False: Sodium, which can be found in canned soups, meats, vegetables, and packaged or frozen foods causes hypertension and fluid retention and intake should be limited.
7. Diets high in fruits and vegetables have been shown to reduce the risk of which of the following? Select all that apply.
   1. Heart disease
   2. Certain types of cancer
   3. Pneumonia
   4. Type 2 diabetes
   5. Glaucoma
   6. Obesity
8. At what temperature should refrigerated foods be kept at?
   1. 55 degrees or above
   2. 0 degrees
   3. 40 degrees or below
   4. 45 degrees
9. At what temperature should frozen foods be kept at?
   1. 55 degrees or above
   2. 0 degrees
   3. 40 degrees or below
   4. 45 degrees
10. At which temperature should poultry be cooked to?
    1. 165 degrees
    2. 145 degrees
    3. 160 degrees
    4. 155 degrees
11. At which temperature should ground beef be cooked to?
    1. 165 degrees
    2. 145 degrees
    3. 160 degrees
    4. 155 degrees
12. At which temperature should leftovers be reheated to?
    1. 165 degrees
    2. 145 degrees
    3. 160 degrees
    4. 155 degrees
13. At which temperature should steaks, chops, and roasts be cooked to?
    1. 165 degrees
    2. 145 degrees
    3. 160 degrees
    4. 155 degrees
14. Which of these items would not be allowed on a clear liquid diet?
    1. Beef broth
    2. Jello
    3. Frozen yogurt or ice cream
    4. Apple juice
15. ChooseMyPlate guidelines include which of the following? Select all that apply.
    1. Well-balanced meals with selections from all food groups.
    2. Calcium rich foods with nonfat or low fat dairy products chosen over whole milk products.
    3. Lean proteins that are baked or roasted rather than fried.
    4. Plenty of fruits and vegetables.
    5. Half of all grains selected as whole grains.
16. Which of the following precautions should a HHA/PCA take for safe food handling? Which two are correct?
    1. Use 1 cutting board for both chopping vegetables and raw meats.
    2. Wash hands before food preparation and after handling raw meats and eggs.
    3. Leave spills from raw meats on the counter until food preparation is complete.
    4. Leave food on the counter after meals for several hours to cool before refrigerating.
    5. Never use food after the expiration date.
17. True or False: It is okay for the HHA/PCA to do their own shopping while grocery shopping for their patient or to borrow money from the patient to buy something for themselves.
18. In this type of diet, food is cut up, cooked, and blended to a baby food consistency.
    1. Chopped
    2. Diced
    3. Pureed
    4. Minced
19. To help prevent choking or aspiration of food, the HHA/PCA can encourage a patient to do which of the following? Select all that apply.
    1. Eat while sitting in an upright position.
    2. Take small bites and chew food well.
    3. Stay in an upright position during meals and afterwards for 30-60 minutes.
    4. Tuck their chin down and lean slightly forward to help food pass through the esophagus.
20. True or False: The HHA/PCA should always follow dietary guidelines for the patient as set forth in the Care Plan and prepare foods as the Care Plan directs.

Answer

1. B

2. A

3. C

4. True

5. True

6. True

7. A, B, D, and F

8. C

9. B

10. A

11. C

12. A

13. B

14. C

15. All of the above

16. B and E

17. False

18. C

19. All are ways to help prevent choking or aspiration of food.

20. True