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Nutrition Care of the Older Adult, Third Edition
This Continuing Professional Education Quiz offers readers the opportunity to earn 5 hours of Level II Continuing Professional Education (CPE) credit based on guidelines set forth by the Commission on Dietetic Registration. After reading Nutrition Care of the Older Adult, Third Edition, please answer the following questions by clicking the button next to your chosen response. Once you've answered all of the questions, click the Submit button.

Your quiz will be scored automatically. You must correctly answer at least 70% of the quiz questions to receive your CPE certificate. You have the opportunity to change incorrect answers and resubmit as many times as needed.

Learning Objectives:
Upon completion of this activity, the practitioner should be able to:

describe the initial processes required in emergency management.
develop a root cause analysis when presented a potential quality issue.
discuss the role of nutrition in preventing hospital readmissions.

Nutrition Care of the Older Adult, Third Edition

Chapter 20: Preventing Rehospitalization

1. Which of the following statements regarding rehospitalization/hospital readmissions is false?

a. Malnutrition could result in greater risk for hospital readmissions. b. Hospital readmissions are becoming a problem in the US health care system. c. Acute myocardial infarction, pneumonia, and fall–related injuries account for 15% of hospitalizations among older adults. d. Nutrition intervention could reduce hospital readmission rates. e. Hospital readmissions are expensive to the US health care system.

2. The Patient Protection and Affordable Care Act (ACA) ______.

a. introduces a “pay for service” approach to the US health care delivery system b. aims to increase the qualifications of practitioners and clinicians to protect patients c. was signed into law in 2013 d. decreases preventable hospital readmissions through the High Readmission Program e. requires the Centers for Medicare & Medicaid Services to decrease payments to hospitals for high readmission rates

3. Strategies that registered dietitian nutritionists (RDNs) could use to help prevent hospital readmissions include all of the following except:

a. using a validated tool to conduct nutrition screening on patients/residents. b. providing standard nutrition care for all patients. c. educating the multidisciplinary team on the importance of nutrition in preventing hospital readmissions. d. ensuring that a nutrition care plan is followed as a patient transitions to his or her home. e. educating patients on nutrition for self-management.

4. ______ is not one of the major nutritional risk factors and patient conditions for hospital readmission.

a. Weight gain b. Major disability c. Cancer d. Overweight e. Surgery

Chapter 21: Federal Regulations

5. If a long-term-care facility surveyor discovered that one resident who has dementia was outside a nursing home by herself and was walking towards a main street, the nursing home will would most likely receive a scope and severity rating of _____.

a. J b. K c. G d. L e. H

6. Which of the following statements accurately depicts the Resident Assessment Instrument (RAI)?

a. It includes five basic elements. b. The assessment process consists of both direct observation and communication with residents and staff members. c. The federal government determines how the assessment process is conducted. d. The state government decides how the information is recorded. e. Only physicians play an active role in the assessment process.

7. Except for ______, all of the followings are federally mandated assessments.

a. initial assessment b. monthly assessment c. quarterly assessment d. annual reassessment e. significant change in status reassessment

8. When using the Minimum Data Set to assess a resident’s condition, RDNs should consider the following question:

a. Can the resident see the food tray? b. Does the resident have self-feeding ability? c. What are the causes of mouth pain? d. Are there any skin issues? e. All of the questions listed above should be considered.

Chapter 22: Quality Assurance and Performance Improvement

9. Which statement regarding the Quality Assurance and Performance Improvement (QAPI) Program listed below is false?

a. It is ongoing. b. It was mandated as a result of the Affordable Care Act. c. It is standard across facilities. d. It involves staff, residents, and families. e. It encourages critical thinking.

10. To facilitate the implementation of the QAPI Program in nursing facilities, the Centers for Medicare & Medicaid Services created a general framework based on ______ key characteristic(s) of quality management.

a. one b. two c. three d. four e. five

11. ______ analysis is a structured team process for identifying the causes of an event.

a. Factor b. Root cause c. Problem d. Barrier e. Fault tree

12. Standard ______ in the Academy’s Standards of Practice and Standards of Professional Performance for Registered Dietitians (Competent, Proficient, and Expert) in Extended Care Settings states that the RDN “systematically evaluates the quality of services and improves practice based on evaluation results.”

a. 1 b. 2 c. 3 d. 4 e. 5

Chapter 25: Electronic Health Records and Other Health Care Technologies

13. The ______ promoted the widespread implementation of electronic health records (EHRs) in health care facilities.

a. American Recovery and Reinvestment Act b. Electronic Health Records Act c. Health and Computerization Act d. Meaningful Use Act e. Health Technology Act

14. Benefits of EHRs include all of the following except:

a. improved work productivity. b. standardized documentation. c. increased accuracy of information. d. reduced necessary training for new employees. e. greater accessibility.

15. What of the following statements regarding the Academy of Nutrition and Dietetics Health Informatics Infrastructure (ANDHII) is false?

a. It was launched in 2015. b. It assesses how the use of Evidence-Based Practice Guidelines impacts care and outcomes. c. It includes web-based tools. d. It allows for the aggregation of outcome data. e. It uses the Nutrition Care Process and Terminology.

16. Which of the following statements regarding health technology or EHRs is incorrect?

a. EHRs may be examined during a malpractice claim. b. Wireless technologies can be worn by older adults to track health conditions. c. Health Level Seven relates to the transfer of data between EHRs. d. Shared department passwords for EHRs should be used to ensure accessibility. e. Wearable technology could modify and improve patients’ behaviors.

Chapter 26: Emergency Management

17. Emergencies include:

a. earthquake and fire. b. volcanoes and loss of power. c. blackouts and hurricanes. d. cyber attack and winter storms. e. All of the above are considered emergencies.

18. Which of the following steps is not part of the preparedness cycle?

a. Exercise b. Report c. Organize d. Plan e. Train

19. How many 10-lb cans of fruits/vegetables are needed to supply 200 staff, residents, and family (about four ½-cup servings of fruits/vegetables per person) for a 7-day period during an emergency?

a. 224 b. 320 c. 373 d. 448 e. 560

20. With the exception of ______, all of the following are dietary department–specific emergency preparation needs.

a. evacuation plans b. supplies c. water d. food safety e. cash