A client is recovering from an episode of urinary tract calculi. During discharge teaching, the client asks about dietary restrictions. In discussing food intake, the nurse should include which type of fluid limitation?

Choice A reason: Whole milk and ice cream are high in fat, which can trigger the inflammation of the gallbladder (cholecystitis) and the formation of gallstones. The client should avoid foods that are high in fat, such as fried foods, cheese, butter, cream, and fatty meats.

Choice B reason: Citrus fruit and melon with a salt substitute are not a problem for a client with cholecystitis, unless they have other conditions that require dietary modifications, such as diabetes or kidney disease. The client should eat a balanced diet that includes fruits, vegetables, grains, and lean proteins.

Choice C reason: Pasta with herbal butter and no meat sauce is also acceptable for a client with cholecystitis, as long as the butter is used sparingly and the pasta is not cooked with oil or cheese. The client should limit the intake of refined carbohydrates, such as white bread, rice, and sugar, and choose whole grains instead.

Choice D reason: Canned vegetables with additional table salt are not recommended for a client with cholecystitis, because they are high in sodium, which can increase the risk of fluid retention and hypertension. The client should reduce the intake of salt and processed foods, such as canned soups, sauces, and snacks, and use herbs and spices to flavor the food.

Choice A reason: Using a bed cradle to hold the covers off feet is not a good option for a client with DM and right hemiplegia, because it can increase the risk of injury and infection to the feet. The client may have reduced sensation and circulation in the feet due to diabetic neuropathy and peripheral vascular disease, which can make the feet more prone to ulcers, gangrene, and amputation. The client should keep the feet covered and protected from pressure and trauma.

Choice B reason: Providing a warming pad (Aqua-pad or K-pad) to feet is the best option for a client with DM and right hemiplegia, because it can help improve the blood flow and comfort to the feet. The warming pad is a device that circulates warm water or air through a pad that is placed on the skin. The nurse should monitor the temperature and duration of the warming pad, and check the skin for signs of burns or blisters.

Choice C reason: Placing warm blankets next to the client’s feet is not a reliable option for a client with DM and right hemiplegia, because it may not provide enough warmth and may slip off during the night. The client may not be able to adjust the blankets due to the hemiplegia, which can affect the movement and strength of the right side of the body. The client may also have difficulty feeling the blankets due to the neuropathy.

Choice D reason: Medicating the client with a prescribed sedative is not a suitable option for a client with DM and right hemiplegia, because it does not address the underlying cause of the cool feet, and may have adverse effects on the client’s condition. The sedative may interact with the client’s other medications, such as insulin or oral hypoglycemics, and cause hypoglycemia, which can worsen the stroke recovery. The sedative may also cause respiratory depression, which can affect the oxygen delivery to the brain and the feet.