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Chapter 17 – Life Cycle Nutrition: Adulthood and the Later Years
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 17.0 Introduction
a. 1/100
b. 1/30
c. 1/8
d. 1/3
a. 21-30 years
b. 35-50 years
c. Over 65 years
d. Over 85 years
a. 70-77 years
b. 78-85 years
c. 85-89 years
d. 90-93 years
a. 47 years
b. 55 years
c. 61 years
d. 68 years
a. 62-68 years
b. 76-81 years
c. 82-86 years
d. 87-90 years
a. 75
b. 100
c. 115
d. 130
Questions for Section 17.1 Nutrition and Longevity
genes?
a. 0
b. 25
c. 50
d. 75
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personal behavior?
a. 0
b. 25
c. 50
d. 75
equivalent to that of her 50-year-old daughter?
a. 25 years
b. 50 years
c. 70 years
d. 125 years
a. weight control.
b. regularity of meals.
c. short periods of sleep.
d. no or moderate alcohol intake.
a. BMI
b. Alcohol use
c. Chronological age
d. Regular physical activity
a. Restriction of specific nutrients exerted antiaging effects
b. Energy-restricted diets led to life extension in 90% of the rats
c. Energy-restricted diets led to lowering of the metabolic rate and body temperature
d. Restriction of food intake only after rats reached maturity, but not before, resulted in
extension of life span
a. Improvements in longevity depend on reducing energy intake but not on the amount
of body fat
b. Restriction of energy intake in genetically obese animals does not seem to improve
longevity
c. Biochemical markers for longevity in humans are improved only when energy intake
is reduced by at least one-third
d. The activities of the genes of older mice on energy-restricted diets are similar to
those of mice on standard diets
measurable improvements in body fat, blood pressure, insulin response, and blood lipids?
a. 10%
b. 25%
c. 40%
d. 50%
longevity by up to how many years?
a. 3
b. 6
c. 9
d. 12
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kcal intake first drops by what percentage?
a. 30
b. 40
c. 50
d. 60
longevity in animals?
a. Reduced oxidative stress
b. Increased metabolic rate
c. Enhanced lipid oxidation
d. Accelerated growth and development
Questions for Section 17.2 The Aging Process
a. Women’s general reactions to stress are different than those of men
b. The ability to respond is weaker in older women compared with older men
c. The secretion of epinephrine is suppressed in elderly women compared with elderly
men
d. Psychological stressors such as divorce or death of a loved one are handled much
less well by elderly men compared with elderly women
a. a higher body weight reduces the risk of sarcopenia.
b. being overweight at age 75 does not reduce longevity.
c. being moderately overweight may not carry health risks.
d. a low body weight may be more detrimental than a high one.
a. 45.
b. 55.
c. 65.
d. 75.
a. Loss of central visual activity
b. Loss of muscle mass and strength
c. Aging-induced chronic inflammation of the stomach
d. Intestinal dysmotility from excessive use of laxatives
a. Immunity in older people does not seem to be affected by regular exercise
b. In the United States, infectious diseases are a minor cause of deaths in the elderly
c. Immune function does not decline with age in people who maintain good nutrition
d. Antibiotics are often ineffective in treating older people who have deficient immune
systems
overactive in the aged?
a. Inflammaging
b. Dysphagic cell mass
c. Sarcopenic undermining
d. Endentulous-induced wasting
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all symptoms, her doctor diagnoses atrophic gastritis and prescribes an antibiotic. All of
the following are symptoms associated with this condition except
a. diarrhea.
b. acid reflux.
c. weight loss.
d. stomach pain.
a. no teeth.
b. low immunity.
c. difficulty swallowing.
d. diminished muscle mass.
a. people without teeth have low intakes of fiber and vitamins.
b. properly-fitted dentures are less effective than natural teeth.
c. people without teeth commonly consume fewer fruits and vegetables.
d. the consumption of applesauce instead of apples and creamed corn instead of corn on
the cob reduces nutrient bioavailability and impairs nutritional health.
a. inflamed stomach mucosa.
b. lack of hydrochloric acid.
c. abundant bacteria in the stomach.
d. insufficient secretion of pepsinogen and gastrin.
a. no teeth.
b. low immunity.
c. difficulty swallowing.
d. diminished muscle mass.
a. in nursing homes.
b. with their children.
c. at home with others.
d. at home by themselves.
Questions for Section 17.3 Energy and Nutrient Needs of Older Adults
a. 40 years and over
b. 50 years and over
c. 65 years and over
d. 71 years and older
a. skin.
b. colon.
c. mouth.
d. stomach.
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person compared with a 40-year-old?
a. 1-2
b. 2-4
c. 4-8
d. 8-16
old versus a 30 year old?
a. 2
b. 10
c. 20
d. 30
a. They vary according to individual histories
b. They remain the same as in young adult life
c. They increase; therefore, supplementation is required
d. They decrease for vitamins and minerals due to changes in body composition
a. They do not feel thirsty or recognize dryness of the mouth
b. They have a higher total body water content compared with younger adults
c. They show increased frequency of urination, which results in higher requirements
d. They frequently show symptoms of overhydration such as mental lapses and
disorientation
a. 4
b. 6
c. 8
d. 10
for dehydration. She lives alone, her diet is very high in desserts and sweets, and she only
drinks diet colas. On morning hospital rounds, the attending physician asks the group of
interns what they recommend for the patient. With which intern should you disagree?
a. Intern A: Try to lose enough weight to achieve a desirable BMI
b. Intern B: Try to incorporate soft fruits and cooked vegetables into the diet
c. Intern C: Try to avoid sodas that contain caffeine as they may contribute to
dehydration
d. Intern D: Try to drink at least 6 glasses of water a day (or the equivalent in fruit
juices)
a. intestinal bacterial overgrowth.
b. insufficient intake of vitamin B12.
c. reduced output of intrinsic factor.
d. reduced output of hydrochloric acid.
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months. His doctor suspects that John is not producing enough hydrochloric acid and
intrinsic factor and encourages him to eat more foods containing vitamin B12. What is
wrong with this suggestion?
a. People missing intrinsic factor cannot digest foods containing vitamin B12 and will
develop diarrhea
b. Intrinsic factor is not associated with vitamin B12 and eating more foods containing it
would have no effect on John’s health
c. It is improbable that a lack of hydrochloric acid production and intrinsic factor are
associated with the numbness that John is experiencing
d. Because John has no intrinsic factor, he cannot efficiently utilize vitamin B12 from
natural sources and would need a vitamin B12–fortified food or supplement
a. the RDA is the same as for younger adults.
b. older adults are advised to obtain most of their vitamin B12 from fortified foods and
supplements.
c. up to 30% of those over 50 years of age are at risk of vitamin B12 deficiency due to
atrophic gastritis.
d. the DRI Committee recommends that older people increase their meat intake to
provide adequate vitamin B12.
a. Self-synthesis capacity is high
b. The skin’s capacity to synthesize the vitamin is reduced
c. The presence of atrophic gastritis reduces bioavailability of the vitamin
d. Symptoms of deficiency include dermatitis and diminished taste acidity
a. Most elderly receive near-RDA amounts of the vitamin
b. Aging reduces the kidneys’ ability to convert vitamin D to its active form
c. The RDA for vitamin D in the elderly is lower due to less excretion by the kidneys
d. Most elderly rely primarily on self-synthesis of the vitamin due to their greater time
spent outdoors
practices are known to be effective except
a. eating more legumes.
b. drinking more water.
c. increasing physical activity.
d. taking vitamin B12 injections.
a. The DRI is 800-1000 mg
b. Calcium intakes are well below recommendations
c. Calcium supplements are not effective sources of calcium due to poor digestibility
d. Calcium from food is not well absorbed due to the intake of calcium-binding
laxatives
supplement, the needs for which of the following nutrients are usually met from
supplement use?
a. Calcium
b. Vitamin C
c. Vitamin D
d. Magnesium
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adults?
a. Zinc intake is adequate for about 95% of this group
b. Iron absorption is reduced due to low stomach acidity
c. Calcium intakes of females are near the RDA for this group
d. Calcium allowances for this group have recently been increased by the Committee
on Dietary Reference Intakes
a. lack of intrinsic factor.
b. loss of iron due to menopause.
c. blood loss from yearly physical testing procedures.
d. poor iron absorption due to reduced stomach acid secretion and/or use of antacids.
Questions for Section 17.4 Nutrition-Related Concerns of Older Adults
especially in the elderly?
a. Retinitis
b. Keratoids
c. Cataracts
d. Rhodolipids
eat fruits or vegetables and prefer a meat and potatoes existence. To reduce his risk of
developing cataracts like his parents, Jimmy should incorporate all of the following into
his diet except
a. maintaining a healthy body weight.
b. eating a variety of foods that contain carotenoids.
c. eating a variety of foods that contain vitamins C and E.
d. getting enough sleep at night to preserve the integrity of his eyes.
a. it is the leading cause of vision loss in older people.
b. risk factors include sunlight-induced oxidative stress.
c. dietary omega-3 fatty acids from fish may be protective.
d. therapy includes elimination of purine-containing foods.
a. high BMI is a risk factor.
b. nicotine intake reduces inflammation and increases flexibility.
c. it is the most common type of arthritis that disables older people.
d. weight loss improves the symptoms in the hands as well as the weight-bearing joints.
a. Iron and calcium
b. Chromium and zinc
c. Vitamin B12 and folate
d. Vitamin C and vitamin E
a. Bone
b. Eyes
c. Liver
d. Kidneys
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a. Milk
b. Olive oil
c. Iodized salt
d. Refined cereals
a. the immune system is directly involved in rheumatoid arthritis.
b. weight loss improves the pain in the hands from osteoarthritis.
c. weight-bearing exercises often aggravate the pain from osteoarthritis.
d. supplements of glucosamine and chondroitin seem to reduce the pain of arthritis.
inflammation?
a. High in simple sugars, low in canned fruit
b. High in animal protein, low in canned fruit
c. Low in polyunsaturated fat, high in oleic acid
d. Low in saturated fat, high in omega-3 fatty acids
a. it has a higher prevalence in men.
b. dairy products seem to be protective.
c. it is considered a common form of arthritis.
d. it promotes formation of neurofibrillary tangles.
of
a. arthritis.
b. sarcopenia.
c. pressure ulcers.
d. mild memory loss.
a. It affects mostly men
b. It is a form of arthritis
c. It results from uric acid crystals in the joints
d. It is treated by reducing intake of milk products
and neurofibrillary tangles?
a. Oxidative stress
b. Excess acetylcholine
c. Dietary deficiency of choline
d. Low blood levels of homocysteine
a. 0.5
b. 1
c. 10
d. 20
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following except
a. an increase in free radicals.
b. an increase in beta-amyloid.
c. a decrease in acetylcholine synthesis.
d. a decrease in homocysteine synthesis.
a. It affects 60% of those over 80 years of age
b. It is responsive to dietary choline supplementation
c. It is associated with stability of brain nerve cell number
d. It is associated with clumps of beta-amyloid protein in the brain
Questions for Section 17.5 Food Choices and Eating Habits of Older Adults
a. To economize when food prices increase
b. To improve appearance among their peers
c. To pursue a medical goal such as reducing blood glucose
d. To reduce risks for development of atrophic gastritis and pernicious anemia
a. The quality of life among older people has not improved since 1995
b. Older people spend less money on foods to eat at home than younger people
c. People over 65 are less likely to lose weight by dieting than are younger people
d. Most older people think of themselves as generally unhappy and in poor health
of the following except
a. transportation services.
b. high-cost nutritious meals.
c. opportunity for social interactions.
d. counseling and referral to other social services.
a. A meal provided for the elderly in a place such as a community center
b. A meal prepared for the elderly that meets one-third of the Dietary Recommended
Intakes
c. A meal prepared for disadvantaged people of all ages to encourage communal
gathering of diverse population groups
d. A meal provided through the Nutrition Screening Initiative for the elderly and served
primarily to church congregations
a. it is administered by volunteers.
b. it operates at least 5 days a week.
c. it provides the same social benefits as congregate meals.
d. the only qualification to receive benefits is achieving the age of 60 years.
a. the cost of administering congregate meals is lower.
b. there are more social benefits to congregate meals.
c. nutritional benefits are greater with congregate meals.
d. more meals per week are served with congregate meals.
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to the grocery store and has no family members nearby. Which of the following would be
the most appropriate suggestion for ensuring that Rose is obtaining adequate nutrition?
a. Suggest she attend congregate meals
b. Sign her up for the Meals on Wheels program
c. Suggest that Rose enter a nursing home that will cater to her every need
d. Have a volunteer buy in bulk from a grocery warehouse once a month and deliver the
food to Rose
that are exchangeable for fresh vegetables and fruits at community-supported farmers’
markets and roadside stands?
a. Senior Farmers Market Nutrition Program
b. Food Security for the Disadvantaged Elderly
c. Old Age and Survivors Health Benefits Program
d. Elderly Nutrition and Maintenance Food Co–Op
programs?
a. 30
b. 50
c. 65
d. 90
Questions for Section 17.6 Nutrient-Drug Interactions
years of age?
a. 1/10
b. 1/5
c. 1/3
d. 1/2
a. It acts as a sedative and barbiturate
b. It promotes wound healing and blood clotting
c. It interferes with the synthesis of prostaglandins
d. It binds to nerve receptors involved in pain perception
a. It inhibits monoamine oxidase activity
b. It doubles the bleeding time of wounds
c. It increases production of prostaglandins that enhance fever
d. It is excreted very rapidly in people taking vitamin C supplements
a. it acts as a pro-clotting agent.
b. it should not be taken before surgery.
c. it works faster when taken on an empty stomach.
d. it irritates the stomach lining, especially on an empty stomach.
a. It relieves depression
b. It promotes weight loss
c. It promotes weight gain
d. It lowers blood pressure
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corticosteroids is
a. anemia.
b. chronic constipation.
c. substantial weight gain.
d. insomnia, loose stool, and acid reflux.
antibiotic tetracycline?
a. Iron and calcium
b. Zinc and chromium
c. Vitamin B12 and folate
d. Vitamin C and vitamin E
except
a. iron.
b. zinc.
c. folate.
d. vitamin B12.
a. Tyramine
b. Coumadin
c. Tamoxifen
d. Methotrexate
grapefruit juice?
a. A metallic taste in the mouth appears
b. Blood concentrations of the drugs increase
c. The bioavailability of the drugs falls substantially
d. The bioflavonoids in the juice bind to the drugs and promote formation of uric acid
crystals
a. Warfarin blocks vitamin K absorption
b. Orange juice intake interferes with warfarin’s effects on vitamin K
c. Dietary vitamin K intake determines the amount of warfarin prescribed
d. The tyramine content of aged meats interferes with binding of vitamin K to warfarin
doctor advised him to maintain consumption of consistent amounts of green leafy
vegetables every day. You inform your father that
a. these vegetables significantly reduce absorption of the drug.
b. these vegetables significantly increase absorption of the drug.
c. variable intake of green leafy vegetables will affect activity of monoamine oxidase
inhibitors.
d. inconsistent intakes of green leafy vegetables will interfere with the regular action of
the drug.
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a monoamine oxidase inhibitor drug?
a. Soybeans
b. Aged cheeses
c. Acid-forming foods
d. Cruciferous vegetables
diarrhea?
a. Sorbitol
b. Maltose
c. Saccharin
d. Aspartame
Matching
C 575 01. Number of people per 100 of the U.S. population who are at least 65 years old
E 578 02. Dietary restriction of this extends lifespan
J 581 03. Loss of muscle mass
D 582 04. Percentage of people over age 60 with atrophic gastritis
H 582 05. Term that describes difficulty swallowing
Q 582 06. A condition characterized, in part, by an inflamed stomach and abundant bacteria
R 582 07. Lack of this substance is a symptom of atrophic gastritis
L 586 08. Stomach bacterial utilization of this nutrient increases risk for deficiency
K 582 09. Term that describes a person without teeth
A 584 10. Percent decline per decade in energy needs from age 50 and on
G 586 11. Low intake of milk by elderly people contributes to deficiency of this nutrient
F 588 12. Thickening of the eye lenses that occurs with aging
O 588 13. Type of arthritis resulting in deterioration of joint cartilage
S 589 14. Nutrient that may reduce inflammation of rheumatoid arthritic joints
T 589 15. Type of arthritis involving defective immune system
B 590 16. Percentage of U.S. adults age >70 years with Alzheimer’s disease
N 590 17. Substance that is essential to memory process
I 590 18. Substance found in brains of people with Alzheimer’s disease that may trigger free–
radical formation
M 600 19. Intake of this substance along with milk reduces calcium absorption
P 601 20. Intake of this substance interferes with utilization of many cardiovascular and central
nervous system drugs
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Essay
Page(s)
577 01. Describe the effects of physical inactivity in the elderly.
577 02. List six major lifestyle behaviors thought to promote long-term health.
577 03. Compare and contrast the meaning of a person’s physiological age versus the
chronological age.
577–578 04. How do the elderly respond to strength training?
577–578 05. Discuss the roles of fitness and stress in the aging process and longevity.
578–579 06. Describe the effects of energy restriction on longevity of animals and people.
580 07. Compare and contrast the response to stress between men and women.
580–582 08. Describe aging-induced physiological changes in body composition, immunity, and
the gastrointestinal tract.
580–583 09. Give several reasons for the decline in nutritional status consequent to aging.
581 10. Describe the interrelationships among immunity, inflammation, and disease.
581;584-586 11. Define sarcopenia and describe risk factors and treatment.
582 12. Discuss the role of tooth loss and gum disease in maintenance of nutritional status.
582–583 13. Discuss how psychological, social, and economic factors affect nutritional status of
the elderly.
584–586 14. Why might elderly people have insufficient intakes of energy, protein, and fiber?
What suggestions can be made to improve their intakes?
584;586-587 15. List nutrients of special consideration for older adults and present reasons why these
nutrients are of concern.
586 16. List the factors that increase the risk for vitamin B12 and iron deficiency in older
adults.
586 17. Discuss the importance of vitamin D and calcium in the elderly. How can the elderly
increase their intakes of these nutrients?
588 18. Discuss the role of nutrition in the prevention and treatment of cataracts and macular
degeneration.
588–589 19. Explain the relationship between diet and arthritis treatment.
589 20. Define the condition known as gout and discuss dietary interventions.
589 21. Discuss changes in brain neuron levels with aging and factors that protect brain
function.
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590 22. List 5 common signs of dementia, and define senile plaques and neurofibrillary
tangles.
590 23. Describe the physiologic and biochemical changes that occur in the brain of the
person with Alzheimer’s disease.
590–591 24. Discuss the relationship between nutrition and Alzheimer’s disease.
591 25. List strategies for improving the food buying habits of the elderly.
592 26. Compare and contrast the features of congregate meals and Meals on Wheels.
592 27. Using the acronym DETERMINE, list the risk factors for malnutrition in older
adults.
593–594 28. Illustrate ways in which single people can maximize thriftiness and nutritional value
in their selection of foods.
599 29. Explain the effects of aspirin on prostaglandin synthesis and inflammation.
599–600 30. Why are the elderly especially vulnerable to adverse drug–nutrient interactions?
599 31. Discuss the adverse side effects of frequent aspirin use.
600 32. Give three examples each of how drugs can alter nutrient absorption and how foods
can alter drug absorption.
601 33. Explain the interactions of the anticancer drug methotrexate and folate.
601 34. What are the adverse effects on vitamin metabolism from use of methotrexate and
isoniazid?
601 35. Why might a patient on certain medications be advised to eliminate consumption of
grapefruit juice?
602 36. Explain the relationship between tyramine and monoamine oxidase (MAO) activity.
What foods are prohibited for people taking MAO inhibitors?
602 37. Discuss concerns of sodium content in common drugs.
602–603 38. Discuss interactions between anticoagulation drugs and vitamin K in the body. How
are these interactions managed?