Age-specific care Competency Quiz

A patient with anemia would benefit from a diet that includes legumes, organ meat, and dark green leafy vegetables because these foods are rich in iron, which is essential for the production of red blood cells. Iron deficiency is a common cause of anemia, and consuming iron-rich foods can help increase the body's iron levels and improve symptoms of anemia. Additionally, organ meat and dark green leafy vegetables also provide other important nutrients such as vitamin B12 and folate, which are necessary for healthy red blood cell production.

Exercise and activity are essential for health promotion and maintenance in the older adult and to achieve an optimal level of functioning. About half of the physical deterioration of the older client is caused by disuse rather that by the aging process or disease. One of the best exercises for an older adult is walking, progressing to 30 minutes session 3 to 5 times each week. Swimming and dancing are also beneficial.

The most productive approach when teaching an independent, older adult patient how to self-administer insulin is to use repeated, return demonstrations to promote the patient's retention of the involved tasks. This approach allows the patient to practice the skill multiple times, reinforcing their understanding and ability to perform the task correctly. It also provides an opportunity for the healthcare provider to assess the patient's progress and address any areas of confusion or difficulty. This method is effective in ensuring that the patient can confidently and independently administer insulin.

Coping mechanisms are behaviors used to decrease stress and anxiety. In response to a death, ineffective coping is manifested by an extreme behavior that in some instances may be harmful to the individual physically or psychologically. Option D is indicative of a behavior that identifies an ineffective coping behavior in the grieving process.

In this scenario, the patient's inability to respond to questions in a logical manner suggests cognitive impairment or difficulty in understanding. By rephrasing the questions slightly and repeating them in a lower voice, the gerontological nurse aims to enhance communication and improve the patient's comprehension. This approach takes into consideration the patient's age and potential hearing difficulties, making it easier for them to understand and respond to the questions. Asking the family member to answer the questions may not be appropriate if the patient is capable of answering, and asking the same questions in a louder or lower voice may not address the underlying issue of cognitive impairment.

A patient with gout should follow a low-purine diet because purines are broken down into uric acid, which can accumulate in the joints and cause inflammation and pain. By reducing the intake of high-purine foods such as organ meats, seafood, and certain vegetables like spinach and mushrooms, the patient can lower the levels of uric acid in their body and manage their gout symptoms effectively. This type of diet helps prevent the formation of uric acid crystals and reduces the frequency and severity of gout attacks.

Encouraging the client to chew food thoroughly can promote the sense of taste for an older adult. Chewing food thoroughly helps to release the flavors and aromas of the food, enhancing the taste experience. As people age, their sense of taste may diminish, and encouraging thorough chewing can help to stimulate the taste buds and make the food more enjoyable.

The correct answer is that the health status data of older adults be documented in a retrievable form. This emphasizes the importance of maintaining accurate and accessible records of the health status of older adult patients. This is crucial for effective communication and coordination of care among healthcare professionals, as well as for monitoring and evaluating the outcomes of interventions. It also supports continuity of care and enables evidence-based practice in gerontological nursing.

Serving soup in a mug and offering finger foods is an effective way to provide nourishment to a patient with moderate dementia. Patients with dementia may have difficulty using utensils or may have trouble with coordination, so serving soup in a mug allows them to easily consume the liquid without the need for a spoon. Offering finger foods also makes it easier for the patient to eat independently and ensures they are receiving adequate nutrition. This approach promotes independence and dignity while ensuring the patient receives the necessary nourishment.

A patient receiving dialysis should avoid foods that are high in sodium, potassium, and phosphorus. Fresh fruits and vegetables, poultry, and beans are all high in these minerals and should be limited in the diet of a dialysis patient. Canned soups, cold cut sandwiches, and Chinese take-out are also high in sodium and should be avoided. Steamed broccoli, broiled mackerel, and artificial sweeteners do not pose a problem for dialysis patients. Microwaved sweet potatoes, boiled cabbage, and artichokes are low in sodium, potassium, and phosphorus and can be included in a dialysis patient's diet in moderation.