A client is discharged from the intensive care unit following a myocardial infarction, and the healthcare provider prescribes a low-sodium diet. Which lunch selection indicates to the nurse that this client understands the dietary restrictions?

Macaroni and cheese.

Turkey salad sandwich.

Bacon, lettuce, and tomato sandwich.

Clam chowder.

Answer and Explanation

The Correct Answer is B

A.   Macaroni and cheese. Macaroni and cheese can be high in sodium, especially if it's prepared from a boxed mix or includes processed cheese. It is not typically recommended for a low- sodium diet.

B.   Turkey salad sandwich. Turkey is a lean protein, and a salad sandwich can be made with low- sodium ingredients such as whole-grain bread, fresh vegetables, and low-sodium mayonnaise or mustard.

C.   Bacon, lettuce, and tomato sandwich. Bacon is high in sodium and not suitable for a low- sodium diet. Other ingredients in the sandwich may also contribute to sodium intake, depending on their preparation.
D.   Clam chowder. Clam chowder is often high in sodium due to the use of clam juice and added salt in the broth. It is not recommended for a low-sodium diet.

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Correct Answer is A

Explanation

A. Vitamin B12. Nystagmus, ataxia (loss of control of bodily movements), and tremors are neurological symptoms associated with vitamin B12 deficiency, particularly in individuals with a history of alcohol abuse who may have impaired absorption of nutrients due to gastrointestinal
issues.

B. Lack of dietary vitamin A. Vitamin A deficiency can lead to various symptoms, but it is not typically associated with nystagmus, ataxia, and tremors.
C. Protein starvation. Protein deficiency can cause various symptoms, but it is not typically associated with nystagmus, ataxia, and tremors.
D. Iron deficiency anemia. Iron deficiency anemia can cause fatigue, weakness, and pale skin, but it is not typically associated with nystagmus, ataxia, and tremors.

A. Caloric intake between 800 and 1,000 kcal per day. B. Fat intake between 20 to 30 percent of total daily intake. C. A three to five lb (2.3 kg) weight loss per week. D. Maintain a cholesterol level between 225 mg/dL (5.8 mmol/L) and 240 mg/dL (6.2 mmol/L).

Correct Answer is C

Explanation

A. Caloric intake between 800 and 1,000 kcal per day. This caloric intake range is very low and may not provide sufficient nutrients for health and well-being. It is not appropriate for most
individuals and could lead to nutritional deficiencies and other health problems.

B. Fat intake between 20 to 30 percent of total daily intake. While monitoring fat intake can be part of a weight loss program, focusing solely on fat intake without considering overall caloric intake and other dietary factors may not be effective for weight loss.
C. A three to five lb (2.3 kg) weight loss per week. This goal is reasonable and achievable for

individuals who are approximately fifteen percent over their ideal weight. It represents a gradual and sustainable rate of weight loss that can lead to long-term success.
D. Maintain a cholesterol level between 225 mg/dL (5.8 mmol/L) and 240 mg/dL (6.2 mmol/L).

While managing cholesterol levels is important for cardiovascular health, it is not directly related to weight reduction goals. This option is not appropriate for a weight loss teaching program.

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A client is discharged from the intensive care unit following a myocardial infarction, and the healthcare provider prescribes a low-sodium diet. Which lunch selection indicates to the nurse that this client understands the dietary restrictions?

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Naxlex Comprehensive Predictor Exams

Correct Answer is A

Explanation

The nurse is planning a weight reduction teaching program to be implemented at a community health center. Which goal is best for clients who are approximately fifteen percent over their ideal weight and wish to participate in the weight loss program?

Correct Answer is C

Explanation

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