A client is receiving a unit of packed red blood cells (PRBCs). Which is the first action the practical nurse (PN) should take if the client begins to shake and reports feelings of nausea and vomiting?

Choice A reason: Red meats are typically high in sodium, especially if they are processed or cured. Encouraging the consumption of red meats would not be appropriate for a client with low sodium levels.
Choice B reason: Salted crackers are high in sodium and should be avoided for a client with low sodium levels. Consuming salted crackers would further decrease the sodium level, which is not desirable in this case.
Choice C reason: Fresh fruits are naturally low in sodium and are a good choice for a client with low sodium levels. They provide essential vitamins and nutrients without adding excess sodium to the diet.
Choice D reason: Green vegetables are also low in sodium and are a healthy option for a client with low sodium levels. However, fresh fruits are often more palatable and easier to incorporate into the diet, making them a better choice for encouraging the client to eat.

Choice A reason: Placing the food and utensils in the client's left visual field and leaving him alone does not address the underlying issue of the visual field deficit. While it may temporarily solve the problem of the client eating only the food on the left side, it does not encourage the client to adapt to or compensate for the right homonymous hemianopsia. The goal of rehabilitation is to help the client develop strategies to manage their condition independently, and this approach does not foster such skills.
Choice B reason: Feeding the client foods that are on the right side of his visual field is not the most effective approach, as it does not promote the client's independence or help them adapt to their visual field deficit. While it ensures the client consumes the food on the right side, it does not teach the client to compensate for their hemianopsia, which is an essential aspect of their rehabilitation.
Choice C reason: Reminding the client to look all over the tray to view and eat all the foods provided is the best approach. This action helps the client become more aware of their visual field deficit and encourages them to develop the habit of scanning their environment. Teaching the client to consistently look around their entire visual field promotes independence and helps them adapt to daily activities despite their condition. This strategy supports the goal of rehabilitation, which is to enhance the client's ability to manage their visual impairment independently.
Choice D reason: Prompting the client to rotate his plate to see foods on the right side of the tray is a practical solution, but it does not address the broader need for the client to learn to scan their environment. While rotating the plate may temporarily help the client access the food on the right side, it does not encourage the development of compensatory strategies for the visual field deficit. Encouraging the client to look all over the tray is a more effective approach for long-term adaptation and independence.