4. Oral care is a key step in: A) Mouth care B) Good living C) Infection control D) Reducing pain 5. How do you assist a person to eat who is living with late-stage dementia? A) During the meal: Offer small amounts of food at a time B) Alternate between liquids and solids C) Allow sufficient time for the person to eat D) Talk to the person during the dining experience All the above 6. Dressing is important to how people feel about themselves. A) True B) False 7. Ways to promote nutrition and hydration include: A) Allow enough time for eating and drinking B) Offer fluids throughout the day C) Distinguish the food from the plate D) Create a social experience during mealtimes All the above 8. Dehydration is defined as? A) Water output exceeds water intake B) Water intake exceeds water output C) Water intake is the same as water output D) Water output is stable as water intake is restricted 9. Malnutrition can be a contributing factor to which of the following? Confusion and high blood pressure Diabetes and high blood pressure Skin breakdown and high blood pressure Skin breakdown and confusion 10. Ways to assist a resident to eat include: A) Cutting the food into small bites B) Cueing and encouraging the person to eat C) Providing finger foods D) All the above 11. Marys usual body weight is 230 pounds (about 3 months ago). She is 54. This morning when she got on the scale, her weight was 215 pounds. How significant is the fact that she has lost 15 pounds in 3 months? A) Very significant. All unplanned weight changes need to be evaluated. B) Not significant at all. Mary is still obese. C) Not significant at all. You encourage Mary to continue to lose weight as this will help her mobility. D) Important to watch to see if she loses or gains any weight in the next month..

1. 4. Oral care is a key step in: A) Mouth care B) Good living C) Infection control D) Reducing pain
5. How do you assist a person to eat who is living with late-stage dementia? A) During the meal:
Offer small amounts of food at a time B) Alternate between liquids and solids C) Allow sufficient
time for the person to eat D) Talk to the person during the dining experience All the above
6. Dressing is important to how people feel about themselves. A) True B) False
7. Ways to promote nutrition and hydration include: A) Allow enough time for eating and drinking
B) Offer fluids throughout the day C) Distinguish the food from the plate D) Create a social
experience during mealtimes All the above
8. Dehydration is defined as? A) Water output exceeds water intake B) Water intake exceeds
water output C) Water intake is the same as water output D) Water output is stable as water intake
is restricted
9. Malnutrition can be a contributing factor to which of the following? Confusion and high blood
pressure Diabetes and high blood pressure Skin breakdown and high blood pressure Skin
breakdown and confusion
10. Ways to assist a resident to eat include: A) Cutting the food into small bites B) Cueing and
encouraging the person to eat C) Providing finger foods D) All the above
11. Marys usual body weight is 230 pounds (about 3 months ago). She is 54. This morning when
she got on the scale, her weight was 215 pounds. How significant is the fact that she has lost 15
pounds in 3 months? A) Very significant. All unplanned weight changes need to be evaluated. B)
Not significant at all. Mary is still obese. C) Not significant at all. You encourage Mary to continue
to lose weight as this will help her mobility. D) Important to watch to see if she loses or gains any
weight in the next month.