Nutrition and Hydration Flashcards
7 cards from real PSW practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Nutrition and Hydration flashcards as text
In what position should a PSW place a client before assisting them with eating to reduce aspiration risk?
Answer: Upright at 90 degrees or as close to it as safely possible
An upright position at approximately 90 degrees uses gravity to help direct food and liquid toward the stomach rather than the airway.
How long should a client generally remain upright after a meal to reduce the risk of aspiration and reflux?
Answer: 30–60 minutes
Keeping a client upright for 30–60 minutes after eating allows the stomach to begin emptying and reduces the chance of reflux or aspiration.
A client begins to cough severely and appears to be choking during a meal. What is the first action the PSW should take?
Answer: Encourage the client to keep coughing and assess whether they can speak or breathe
If the client is coughing forcefully and can speak or breathe, the airway is not fully blocked and the cough itself is the most effective way to clear the obstruction.
Which of the following is a common clinical sign of malnutrition in a client?
Answer: Unexpected weight loss, muscle wasting, and fatigue
Malnutrition often presents as unintended weight loss, loss of muscle mass, fatigue, and impaired healing due to inadequate nutrient intake.
What is the primary role of dietary fiber in a client's health?
Answer: Supports bowel regularity and digestive health
Dietary fiber adds bulk to stool and promotes regular bowel movements, helping prevent constipation — a common concern for PSW clients.
A PSW notices a client's urine is consistently dark amber in color with a strong odor. What does this most likely indicate?
Answer: The client may be dehydrated and needs increased fluid intake
Dark, concentrated urine with a strong odor is a classic indicator of dehydration and signals the need to increase the client's fluid intake and report the observation.
When preparing a meal for a client, a PSW discovers the client has a documented food allergy to peanuts. What is the correct action?
Answer: Check all ingredient labels and ensure no peanut-containing products are used
Food allergies can cause severe reactions; the PSW must carefully check all labels and ensure the meal is completely free from the allergen.