Nutrition & Foodservice Edge Magazine - November/December 2021 - 19

with medication passes. Incorporate
hydration into different parts of their
day. Encourage fluids at every meal
and in-between meals. Activities and
rehab sessions can incorporate offering
beverages. Small amounts of fluids
consumed throughout the day may be
better tolerated than larger volumes a few
times.
SUMMING IT UP
Holidays are a time when food and food
events become even more important
for individuals in long-term care. It's
critical to help create experiences that
promote a feeling or state of well-being
and contentment. Now is an excellent
time to review residents' nutritional
goals and approaches to support positive
CE Questions | NUTRITION CONNECTION
I
This Level I article provides basic resources. The desired outcome is to ensure
a basic understanding and explanation of concepts of the subject matter and
recalling of related facts.
outcomes. The focus on nutrition during
the holidays includes providing the
appropriate meal plan for the individual
based on their health status, while
also honoring personal choices and
preferences. Create a joyful 2021 holiday
season with meals and food events that
promote healthy nutrition and support
quality of life. E
1 HOUR
CBDM Approved
CE
CBDM
where education advances performance
continuing competence
Reading Serving Up Joy and Nutrition for the Holidays and successfully completing these questions online has been
approved for 1 hour of continuing education for CDM, CFPPs. CE credit is available ONLINE ONLY. To earn 1 GEN CE hour,
access the online CE quiz in the ANFP Marketplace. Visit www.ANFPonline.org/market and select " Edge CE Articles "
within the Publications Section. If you don't see your article title on the first page, then search the title, " Serving Up Joy
and Nutrition for the Holidays. " Once on the article title page, purchase the article and complete the CE quiz.
1. The Centers for Disease and Control and Prevention shared
results of a study indicating that among heart failure
patients, those who experienced loneliness had a ____
times increased risk of death.
A. Two
B. Four
C. Six
2. The COVID-19 pandemic has created the challenge of
striking a balance between ________ and ________ of
meals during the holidays.
A. Safety, enjoyment
B. Labor, technology
C. Staffing, budgets
3. Engage residents in food events and meal planning by
attending ________ meetings to get their input.
A. Care plan
B. Resident council
C. Rehabilitation
4. Modified diets should be reviewed to determine if there
is a demonstrated ________ for remaining on the dietary
modification.
A. Effort
B. Savings
C. Benefit
5. Modified diets should be ________ as much as possible to
support improved nutrition intake and quality of life.
A. Liberalized
B. Promoted
C. Implemented
6. Ethnic minorities represented 13 percent of the population
age 65 and older in 1990, and that figure is projected to
increase to ____ percent by 2050.
A. 21
B. 30
C. 36
7. Individualized nutritional care promoting adequacy of
________ and enhanced quality of life must be a priority
with food and food events.
A. Dinnerware
B. Nutrients
C. Staffing
MAKE YOUR CE HOURS AUDIT PROOF
ATTENTION CDM, CFPPs! Purchase your online CE products in the
ANFP Marketplace and your completed CE hours will be automatically
reported in your continuing education record. This includes all ANFP
online courses, archived webinars, and online CE articles.
NUTRITION & FOODSERVICE EDGE | November-December 2021 19

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Nutrition & Foodservice Edge Magazine - November/December 2021

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