A client is taking a diuretic for treatment of hypertension. Which of the following foods selected by the client reflects understanding of the nurse's teaching regarding this medication?
Navy beans and ham
Cheddar cheese
Beef broth
Baked potato
The Correct Answer is A
Choice A reason: Navy beans and ham are good sources of potassium, which can help prevent hypokalemia, a common side effect of some diuretics. Hypokalemia can cause muscle weakness, cramps, fatigue, and cardiac arrhythmias.
Choice B reason: Cheddar cheese is high in sodium, which can cause fluid retention and increase blood pressure. Sodium intake should be limited when taking diuretics, as they can also cause hyponatremia, a condition of low sodium levels in the blood.
Choice C reason: Beef broth is also high in sodium, which can have the same effects as cheddar cheese. In addition, beef broth is high in purines, which can increase uric acid levels and cause gout, another possible side effect of some diuretics.
Choice D reason: Baked potato is high in carbohydrates, which can raise blood glucose levels and worsen diabetes, a risk factor for hypertension. Some diuretics can also cause hyperglycemia, a condition of high blood glucose levels in the blood.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A reason: Checking gastric residuals every 8 hr is not frequent enough, as it can miss signs of delayed gastric emptying, which can cause aspiration, nausea, vomiting, or abdominal distension. Gastric residuals should be checked every 4 hr.
Choice B reason: Returning gastric contents if residual is less than 250 mL is not advisable, as it can increase the risk of infection, contamination, or electrolyte imbalance. Gastric contents should be discarded if residual is more than 100 mL.
Choice C reason: Measuring the pH of gastric residual every 24 hr is not necessary, as it does not reflect the effectiveness or tolerance of the feeding. The pH of gastric residual should be checked before each feeding or every 6 to 8 hr to confirm tube placement and prevent misconnection.
Choice D reason: Flushing the tube with 15 mL of water every 4 hr is a correct action, as it can prevent clogging, maintain patency, and clear the tube of formula residue. Water should also be used to flush the tube before and after each medication administration.
Correct Answer is C
Explanation
Choice A reason: Using liquids to clear food from the client's mouth is not a safe intervention for dysphagia. Liquids can easily enter the airway and cause aspiration, which is the inhalation of food or fluids into the lungs. Aspiration can lead to pneumonia, respiratory distress, and death.
Choice B reason: Tilting the client's head backwards to facilitate swallowing is not a safe intervention for dysphagia. This position can also increase the risk of aspiration, as it opens the airway and allows food or fluids to flow into it.
Choice C reason: Adding a thickening agent to liquids is a safe and effective intervention for dysphagia. Thickened liquids are easier to swallow and control, as they move more slowly through the mouth and throat. They also reduce the risk of aspiration, as they are less likely to enter the airway.
Choice D reason: Placing the client in a semi-Fowler's position is not a safe intervention for dysphagia. This position can also increase the risk of aspiration, as it lowers the head and neck and reduces the closure of the airway. A better position for dysphagia is upright or high-Fowler's, which elevates the head and neck and enhances the closure of the airway.
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