a client is having problems with blood clotting.
Which food item should the nurse encourage the client to eat?
A) legumes
B) citrus fruits
C)
... [Show More] vegetable oils
D) green, leafy vegetables
D) green, leafy vegetables
rationale:
green, leafy vegetables are high in vitamin K, which acts as a catalyst for facilitating blood-clotting factors.
Legumes are high in folic acid and thiamine.
Citrus fruits are high in vitamin C, which helps with wound healing.
Vegetable oil is high in vitamin E, which acts as an antioxidant.
when reinforcing instructions to a client with acute diverticulitis, which should the nurse include?
A) avoid whole-grain products
B) limit fluids to 1000 mL daily
C) increase intake of seeds and nuts
D) increase intake of raw fruits and vegetables
A) avoid whole-grain products
rationale:
diet therapy for acute diverticulitis involves allowing the bowel to rest by avoiding high-fiber foods, such as whole-grain products and raw fruits and vegetables.
Fluids are encouraged rather than restricted.
Seeds and nuts are to be avoided so that they do not become trapped in the diverticula and cause irritation.
In non-acute stages, a high-fiber diet may be prescribed.
a client is a lacto-vegetarian. Which food item should the nurse remove from the tray?
A) eggs
B) milk
C) cheese
D) broccoli
B) eggs
rationale:
eggs are not consumed by lacto-vegetarians. Other dairy and plant products are eaten by lacto-vegetarians
a low-sodium diet has been prescribed for a client with hypertension.
Which food selected from the menu by the client indicates an understanding of this diet?
A) baked turkey
B) tomato soup
C) boiled shrimp
D) chicken gumbo
A) baked turkey
rationale:
regular soup (1 cup) contains 900 mg of sodium.
Fresh shellfish (1 oz) contains 50 mg of sodium.
Poultry (1 oz) contains 25 mg of sodium
the nurse is providing dietary instructions to a client with gout.
The nurse should tell the client to avoid which food item?
A) scallops
B) chocolate
C) cornbread
D) macaroni products
A) scallops
rationale:
scallops should be omitted from the diet of a client who has gout because of the high purine content.
The food items in the remaining options have negligible purine content and may be consumed by the client with gout.
a clear liquid diet has been prescribed for a client with gastroenteritis.
Which item is appropriate to offer to the client?
A) soft custard
B) orange juice
C) clam chowder
D) fat-free beef broth
D) fat-free beef broth
rationale:
a clear liquid diet consists of foods that are relatively transparent.
Soft custard and orange juice would be included in a full liquid diet because they are opaque, not clear.
Clam chowder is opaque and also includes pieces of clams, thus eliminating it from a full liquid diet.
A client with heart disease is instructed regarding a low-fat diet.
The nurse determines that the client understands the diet if the client states to avoid which food item?
A) apples
B) cheese
C) oranges
D) skim milk
B) cheese
rationale:
fruits, vegetables and skim milk contain minimal amounts of fat.
cheese is high in fat.
the nurse reinforces instructions to a client to increase the amount of riboflavin in the diet.
The nurse should tell the client to select which food item that is high in riboflavin?
A) milk
B) tomatoes
C) citrus fruits
D) green, leafy vegetables
D) milk
rationale
food sources of riboflavin include milk, lean meats, fish and grains.
Tomatoes and citrus fruits are high in vitamin C.
Green leafy vegetables are high in folic acid.
a client with a burn injury is transferred to the nursing unit and a regular diet has been prescribed.
The nurse encourages the client to eat which dietary items to promote wound healing?
A) veal, potatoes, gelatin, and orange juice
B) chicken breast, broccoli, strawberries, and milk
C) peanut butter and jelly sandwich, cantaloupe and tea
D) spaghetti with tomato sauce, garlic bread, and ginger ale
B) chicken breast, broccoli, strawberries and milk
rationale
protein and vitamin C are necessary for wound healing.
Poultry and milk are good sources of protein.
Broccoli and strawberries are good sources of vitamin C.
Peanut butter is a source of niacin.
Gelatin and jelly have no nutrient value.
Spaghetti is a complex carbohydrate
the nurse has completed diet teaching for a client who has been prescribed a low-sodium diet to treat hypertension.
The nurse determines that there is a need for further teaching when the client makes which statement?
A) this diet will help lower my blood pressure
B) fresh foods such as fruits and veggies are high in sodium
C) this diet is not a replacement for my antihypertensive medications
D) the reason I need to lower my salt intake is to reduce fluid retention
B) fresh foods such as fruit and vegetables are high in sodium
rationale:
a low-sodium diet is used as an adjunct to antihypertensive medications for the treatment of hypertension.
Sodium retains fluid, which leads to hypertension secondary to increased fluid volume.
Fresh foods such as fruits and vegetables are low in sodium.
the nurse is preparing to administer an intermittent tube feeding to a client.
The nurse aspirates 90 mL of residual from the tube.
What should the nurse do with the aspirated residual?
A) hold the feeding
B) place it into a container for lab analysis
C) reinstill the residual and administer the feeding
D) deduct the amount of the residual from the new feeding and administer that amount to the client
C) reinstill the residual and administer the feeding
rationale:
unless otherwise instructed or if the residual contents appear abnormal, an amount of less than 100 mL may be reinstituted; then a normal amount of prescribed tube feeding is administered.
It is important to return the contents to the stomach to prevent electrolyte imbalances.
therefore options A, B, and D are incorrect
a child with leukemia is experiencing nausea realted to medication therapy.
The nurse, concerned about the child's nutritional status, should offer which during an episode of nausea?
A) low-calorie foods
B) cool, clear liquids
C) low-protein foods
D) the child's favorite foods
B) cool, clear liquids
rationale
when the child is nauseated, it is best to offer frequent intake of cool, clear liquids in small amounts because small portions are usually better tolerated.
Cool, clear fluids are also soothing and better tolerated when a client is nauseated.
It is best not to offer favorite foods when the child is nauseated because foods eaten during times of nausea will be associated with being sick.
It is best to offer small, frequent meals of high-protein and high-calories content once the nausea has been controlled with medication or has subsided.
the nurse is reinforcing instructions to a client on how to decrease the intake of potassium in the diet.
The nurse should tell the client that which food contains the least amount of potassium?
A) lettuce
B) potatoes
C) apricots
D) avocados
A) lettuce
rationale
lettuce contains less than 100 mg of potassium.
Potatoes, apricots and avocados are potassium-containing foods and should be avoided by the client on a potassium-restricted diet.
the nurse is reinforcing instructions to a client regarding how to decrease the intake of phosphorus in the diet.
The nurse should tell the client that which food item contains the least amount of phosphorus?
A) fish
B) oranges
C) almonds
D) whole-grain bread
B) oranges
rationale:
an orange contains the least amount of phosphorus.
Foods high in phosphorus include fish, pork, beef, chicken, organ meats, nuts, whole-grain breads, and cereals
a client who is receiving total parenteral nutrition may begin to take small amounts of clear liquids today.
The nurse's priority is to collect data regarding which criterion before giving the client anything by mouth.
A) the client's appetite
B) the client's current weight
C) the presence of the swallow reflex
D) adequate pulse and blood pressure readings
C) the presence of the swallow reflex
rationale
the nurse ensures that the client has intact gag and swallow reflexes before giving clear liquids.
The nurse should also check for the presence of bowel sounds.
The pulse, blood pressure, and weight require ongoing monitoring, but they are not the most important items given the wording of the question.
The client may be expected to have a poor appetite after being without oral intake for a period of time. [Show Less]