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Nutrition & Hydration Flashcards

7 cards from real PCA practice questions. Tap to flip, then mark Knew It or Still Learning โ€” missed cards come back until you master them.

Read the first 7 Nutrition & Hydration flashcards as text
  1. Which sign most clearly indicates a client may be dehydrated?

    Answer: Dark yellow or amber-colored urine

    Dark, concentrated urine is a key indicator of dehydration because the kidneys conserve water when fluid intake is too low.

  2. An elderly client often forgets to drink fluids throughout the day. The best approach for the PCA is to:

    Answer: Offer small amounts of fluid frequently throughout the day

    Offering small, frequent fluid servings ensures adequate hydration for clients who forget to drink on their own.

  3. A client's care plan includes intake and output (I&O) monitoring. What is the PCA's primary responsibility?

    Answer: Record all fluids consumed and urine output accurately

    Accurate I&O monitoring requires measuring and recording all fluid intake and all urine output without guessing.

  4. When assisting a client to eat, the PCA should position them:

    Answer: In an upright position at 90 degrees when possible

    An upright 90-degree sitting position uses gravity to guide food safely to the stomach and reduces aspiration risk.

  5. A client observes a Halal diet for religious reasons. The PCA should:

    Answer: Respect and accommodate the dietary preference as noted in the care plan

    PCAs must always respect and accommodate religious, cultural, and personal dietary preferences as documented in the care plan.

  6. Which beverage, if consumed in large amounts, can contribute to dehydration?

    Answer: Caffeinated coffee

    Caffeine has a mild diuretic effect that increases urine output, which can contribute to fluid loss if consumed excessively.

  7. A client who is visually impaired needs assistance at mealtime. The most appropriate action is to:

    Answer: Describe food locations using clock positions and assist only as needed

    Describing food locations using clock positions (e.g., 'potatoes at 3 o'clock') promotes independence and dignity for visually impaired clients.