HCA - Health Care Assistant Nutrition and Hydration Questions and Answers 1 — Questions and Answers
Question 1: A resident who had a stroke frequently coughs and chokes while drinking water. The care plan now specifies that the resident is to receive nectar-thick liquids. What is the primary reason for this dietary modification?
- To improve the taste of the water.
- To increase the caloric content of the fluid.
- To slow the flow of liquid, allowing more time for a safe swallow. (Correct answer)
- To prevent the resident from drinking too quickly.
Correct answer: To slow the flow of liquid, allowing more time for a safe swallow.
Thickening liquids slows them down as they move through the mouth and throat. This provides more time for the muscles involved in swallowing to coordinate and close off the airway (trachea), which helps prevent fluid from entering the lungs (aspiration).
Question 2: Which of the following is a common early sign of dehydration that a Health Care Assistant should observe for and report to the nurse, especially in an older adult?
- Increased urine output.
- Confusion or new dizziness. (Correct answer)
- Swelling in the ankles.
- Moist mucous membranes.
Correct answer: Confusion or new dizziness.
The brain is very sensitive to fluid and electrolyte imbalances. In older adults, new or worsening confusion, disorientation, or dizziness can be significant early indicators of dehydration and should be reported promptly.
Question 3: A client with congestive heart failure (CHF) is on a low-sodium diet to help manage fluid retention. Which of the following meal choices would be MOST appropriate for the Health Care Assistant to offer?
- A canned chicken noodle soup with salted crackers.
- A ham and cheese sandwich on white bread with a pickle.
- A pre-packaged frozen lasagna dinner.
- A baked fish fillet with steamed green beans and a side of fresh fruit. (Correct answer)
Correct answer: A baked fish fillet with steamed green beans and a side of fresh fruit.
Freshly prepared foods like baked fish, steamed vegetables, and fresh fruit are naturally low in sodium. Canned soups, processed meats (ham), cheese, pickles, and pre-packaged frozen meals are typically very high in sodium for preservation and flavor, making them unsuitable for a low-sodium diet.
Question 4: A Health Care Assistant is recording a resident's fluid intake for a meal. Which of the following items should be measured and included in the total fluid intake calculation?
- Gelatin (e.g., Jell-O). (Correct answer)
- A scoop of mashed potatoes.
- A serving of applesauce.
- A small bowl of pudding.
Correct answer: Gelatin (e.g., Jell-O).
For the purpose of measuring fluid intake (I&O), any food item that is liquid at room temperature is counted. Gelatin melts into a liquid state and is therefore included in the fluid intake calculation.
Question 5: Which of the following actions by a Health Care Assistant is most effective in encouraging a resident with a poor appetite to improve their nutritional intake?
- Insisting the resident finish their entire meal before they can have dessert.
- Offering smaller, more frequent meals and nutrient-dense snacks throughout the day. (Correct answer)
- Turning on the television to a news program to provide a distraction during the meal.
- Standing over the resident during the meal to ensure they are eating continuously.
Correct answer: Offering smaller, more frequent meals and nutrient-dense snacks throughout the day.
Large meals can be overwhelming and discourage a person with a poor appetite. Providing smaller, more frequent meals and snacks that are packed with nutrients is less intimidating and can increase the total daily intake of calories and protein.
Question 6: A Health Care Assistant is preparing to assist a resident, who is in bed, with their lunch. To minimize the risk of aspiration, what is the MOST important initial action the HCA should take?
- Ensure the food is cut into very small, bite-sized pieces.
- Check that the meal is at a comfortably warm temperature.
- Place a clothing protector over the resident's gown and chest.
- Raise the head of the bed to an upright, sitting position (at least 45-90 degrees). (Correct answer)
Correct answer: Raise the head of the bed to an upright, sitting position (at least 45-90 degrees).
The highest priority for safety during meals is to prevent aspiration, which is when food or fluid enters the lungs. Positioning the resident in an upright, sitting position (Fowler's or High-Fowler's) uses gravity to aid in safe swallowing and is the most critical first step to reduce this risk.
HCA - Health Care Assistant Nutrition and Hydration Questions and Answers 1
A resident who had a stroke frequently coughs and chokes while drinking water.
The care plan now specifies that the resident is to receive nectar-thick liquids.
What is the primary reason for this dietary modification?