A client has a serum sodium level of 155 mEq/L (155 mmol/L). The nurse should encourage the client to make which selection from the lunch

menu?

Reference Range

Sodium [Reference Range: Adult 136 to 145 mEq/L or 136 to 145 mmol/L]

Taco salad, refried beans, low fat ice cream and coffee.

Bacon. lettuce, and tomato sandwich, grapes, and skim milk.

Canned cream of mushroom soup, tuna salad, and water.

Chicken salad on toast, fruit-flavoured yogurt, and iced tea.

None

Answer and Explanation

The Correct Answer is D

A. The taco salad with refried beans, low-fat ice cream, and coffee is likely high in sodium due to the refried beans and potential seasonings in the salad, which is not suitable for someone with elevated sodium levels.

B. A bacon, lettuce, and tomato sandwich is also high in sodium because bacon contains significant amounts of sodium, making this option inappropriate for the client.

C. Canned cream of mushroom soup typically has a high sodium content due to preservatives and flavoring agents. Tuna salad may also contain added sodium from the canning process.

D. Chicken salad on toast, fruit-flavored yogurt, and iced tea is the best choice. This meal is likely lower in sodium compared to the other options, helping to manage the client's elevated serum sodium levels effectively. The chicken salad can be made with fresh ingredients and lower sodium options, while the yogurt and iced tea generally contain minimal sodium.

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Correct Answer is D

No explanation

A. Refer the client to a dietitian for nutrition education. B. Provide pamphlets about heart healthy diet selections. C. Suggest exercise as an alternative to increase HDL levels. D. Discuss client's concerns about the change in diet. E. None F. None

Correct Answer is D

Explanation

A. Refer the client to a dietitian for nutrition education:
This is incorrect. While a dietitian can provide valuable information about nutrition, referring the client at this point may not be effective because the client has expressed resistance to changing eating habits. The priority is to first explore the client’s concerns and address barriers to compliance before involving other resources.

B. Provide pamphlets about heart-healthy diet selections:
This is incorrect. Providing educational materials may be helpful, but it does not address the client’s emotional or psychological resistance to dietary changes. Simply giving pamphlets without engaging in a meaningful conversation may fail to motivate the client or address his reluctance.

C. Suggest exercise as an alternative to increase HDL levels:
This is incorrect. Exercise can help improve HDL (good cholesterol) levels, but it does not replace the need for dietary changes in managing elevated cholesterol levels. Suggesting exercise alone does not address the underlying issue of the client’s refusal to change his diet.

D. Discuss the client’s concerns about the change in diet:
This is correct. Engaging the client in a discussion about his concerns allows the nurse to understand the reasons for his resistance, such as fear of failure, lack of knowledge, or cultural preferences. By addressing these concerns, the nurse can build trust, provide tailored education, and motivate the client to consider small, achievable changes

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A client has a serum sodium level of 155 mEq/L (155 mmol/L). The nurse should encourage the client to make which selection from the lunch menu? Reference Range Sodium [Reference Range: Adult 136 to 145 mEq/L or 136 to 145 mmol/L]

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

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Correct Answer is D

Correct Answer is D

Explanation

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A client has a serum sodium level of 155 mEq/L (155 mmol/L). The nurse should encourage the client to make which selection from the lunch

menu?

Reference Range

Sodium [Reference Range: Adult 136 to 145 mEq/L or 136 to 145 mmol/L]