Question

1. with the adaptation of the four core values should also come an adaptation of terminology. which of the following would be appropriate?

using allow instead of welcome
using word \feeder\ instead of \someone who needs assistance with dining\
using \feeder table\ instead of \dining table\
using \person with diabetes\ instead of \diabetic\

1. all of the following may be initiated outside of the dining room to enrich the dining experience except:

use a bread machine for a pleasing aroma.
deliver meals on a tray in neighborhoods.
use a steam table to prepare residents plate in neighborhoods.
use slow cookers in the neighborhood to create a pleasant smell.

1. which of the following are high-potassium foods that may be eliminated from a therapeutic diet in someone that has chronic kidney disease?

onions, garlic, and pineapples
bananas, prune juice, and potatoes
apple juice, cucumbers, and carrots
all fruits and vegetables

1. what are three examples of various food service options in the culture change model?

buffet-style, family-style, and restaurant-style
no added salt, no concentrated sweets, and low fiber
carbohydrate consistent, real food, and buffet-style
selective menus, altered consistency, and social functions

1. cms emphasizes culture change in dining and all of the following are a focus area in dining culture change except:

dignity
self-determination and participation
frequency of meals
staff-directed

Explanation:

• Question 6: Using "person with diabetes" instead of "diabetic" is person - first language, which is more respectful and in line with modern communication values. "Slow" is not a good replacement for "welcome", "feeder" is demeaning, and "feeder table" is also inappropriate.
• Question 7: Delivering meals on a tray in neighborhoods is a meal - delivery service, not an initiative to enrich the dining experience within the context of enhancing the dining room experience. Using a bread machine, steam table, or slow cookers outside the dining room can create a pleasant aroma or prepare food in a way that enriches the overall dining experience.
• Question 8: Bananas, prune juice, and potatoes are high - potassium foods. Onions, garlic, pineapples, apple juice, cucumbers, and carrots are not typically as high in potassium as the ones in the correct option. And not all fruits and vegetables are high - potassium.
• Question 9: Buffet - style, family - style, and restaurant - style are common food service options in the culture change model. "No added salt, no concentrated sweets, and low fiber" are dietary restrictions, "carbohydrate consistent, real food, and buffet - style" has an odd combination (carbohydrate - consistent is a dietary aspect), and "selective menus, altered consistency, and social functions" has a mix of menu and non - food - service - option elements.
• Question 10: CMS culture change in dining focuses on dignity, self - determination and participation, and aspects that enhance the resident - centered experience. Staff - directed is the opposite of the resident - centered approach that culture change in dining promotes.

Answer:

1. Using "person with diabetes" instead of "diabetic"
2. Deliver meals on a tray in neighborhoods
3. Bananas, prune juice, and potatoes
4. Buffet - style, family - style, and restaurant - style
5. Staff - directed