1. What are the dietary recommendations for a patient with chronic kidney disease (CKD) who is not on dialysis? A) High protein, low potassium, low phosphorus, low sodium B) Low protein, high potassium, high phosphorus, high sodium C) Low protein, low potassium, low phosphorus, low sodium D) High protein, high potassium, high phosphorus, high sodium Answer: C) Low protein, low potassium, low phosphorus, low sodium Explanation: A patient with CKD who is not on dialysis needs to limit the intake of protein, potassium, phosphorus, and sodium to reduce the workload on the kidneys and prevent further damage. Protein intake should be about 0.6-0.8 g/kg of body weight per day, potassium intake should be less than 2000 mg/day, phosphorus intake should be less than 800 mg/day, and sodium intake should be less than 2000 mg/day. 2. Which of the following foods is a good source of vitamin C and can enhance iron absorption when consumed with iron-rich foods? A) Broccoli B) Milk C) Cheese D) Bread Answer: A) Broccoli Explanation: Vitamin C is a water-soluble vitamin that acts as an antioxidant and helps in collagen synthesis, wound healing, and immune function. It can also increase the bioavailability of non-heme iron (iron from plant sources) by reducing it to a more absorbable form. Broccoli is a good source of vitamin C, providing about 81 mg per cup. Other good sources of vitamin C include citrus fruits, strawberries, peppers, tomatoes, and kiwi. 3. What is the purpose of using the Mini Nutritional Assessment (MNA) tool in older adults?