HA - Summer 2021 - Newsletter CPEU Quiz

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* 1. Please add your info.

Name:

Academy #:

Email address:

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* 2. Which of the following is false?

a. The IDDSI framework standardizes the criteria for TMDs.

b. The IDDSI framework provides validated testing methods for accurate and reliable classification of foods.

c. The IDDSI framework consists of seven levels.

d. The IDDSI framework consists of eight levels.

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* 3. Which of the following correctly categorizes foods and liquids using the IDDSI framework?

a. Levels 0-4 are liquids and levels 5-7 are foods

b. Levels 0-4 are liquids and levels 4-7 are foods

c. Levels 0-4 are liquids and levels 3-7 are foods

d. Levels 0-3 are liquids and levels 4-7 are foods

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* 4. Using the IDDSI framework, level 2 (mildly thick) liquids

a. are similar to the NDD “honey thick” category

b. are similar to the NDD “nectar thick” category

c. flow easily through a straw

d. describes the consistency of shakes and smoothies

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* 5. Transitional foods are only safe for which level?

a. Level 7 (regular foods)

b. Level 6 (soft and bite-sized foods)

c. Level 5 (minces and moist foods)

d. Level 4 (pureed foods)

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* 6. The new liquid level introduced in the IDDSI framework that has no NDD comparison is

a. Extremely thick liquids (level 4)

b. Moderately thick liquids (level 3)

c. Mildly thick liquids (level 2)

d. Slightly thick liquids (level 1)

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* 7. Oral nutrition supplements

a. are categorized as level 0 (thin liquids)

b. should be tested at room temperature

c. should be tested under proper time and temperature conditions

d. will require addition of a thickener

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* 8. The IDDSI testing methods utilize all the following except

a. fingers

b. a spoon

c. a viscometer

d. a syringe

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* 9. How many months of education does IDDSI’s website recommend prior to implantation of the IDDSI framework?

a. 3 months

b. 6 months

c. 9 months

d. 12 months

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* 10. Suggested steps for implementation of the IDDSI standards include which of the following?

a. Provide inservices to staff, including those who feeds the residents

b. Evaluate and adjust menu offerings

c. Make changes to update practices and electronic health records

d. All the above

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* 11. In the Miles et. al article that reviewed over 150 residential aged care facilities in Auckland, NZ, no facilities met the criteria for

a. liquidized foods (level 3)

b. minced and moist foods (level 5)

c. soft and bite-sized foods (level 6)

d. easy to chew foods (level 7)