A client remains on strict measurement of intake and output (1&O) on the second postoperative day. During breakfast, the client consumed 4 ounces of a protein shake, a cup of black coffee, and 6 ounces of apple juice. How many mL should the nurse document in the client's record? (Enter numerical value only.)

Answer and Explanation

The Correct Answer is ["532"]

1 ounce (oz) is approximately equal to 29.5735 milliliters (mL).

Given that the client consumed:

4 ounces of protein shake
1 cup (which is typically 8 fluid ounces) of black coffee
6 ounces of apple juice

Calculation

Protein shake: 4 ounces 29.5735 mL/ounce = 118.294 mL
Black coffee: 8 ounces 29.5735 mL/ounce = 236.588 mL
Apple juice: 6 ounces 29.5735 mL/ounce = 177.441 mL

Summing up the intake:

Total intake = Protein shake + Black coffee + Apple juice Total intake = 118.294 mL + 236.588 mL + 177.441 mL Total intake = 532.323 mL

Rounded off to the nearest whole number = 532mL

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Correct Answer is C

Explanation

A. Bunions. While bunions can be uncomfortable and affect mobility, they are not directly related to nutritional status and may not require immediate nutritional assessment.
B. Sweaty palms. Sweaty palms can be a normal physiological response or related to factors such as anxiety or hyperhidrosis. It is not typically indicative of a nutritional issue.
C. Fatigue. Fatigue can be a symptom of various nutritional deficiencies or imbalances, including inadequate calorie intake, insufficient carbohydrate intake, or deficiencies in vitamins and
minerals such as iron or B vitamins. Further assessment is needed to determine the cause of the fatigue and whether it is related to the client's nutritional status.
D. Dry skin. Dry skin can also be a symptom of various issues, including dehydration, environmental factors, or skin conditions. While it can sometimes be associated with nutritional deficiencies, fatigue is a more concerning symptom in a professional dancer, as it can significantly affect performance and may indicate underlying nutritional issues.

A. Taco salad, refried beans, low-fat ice cream, and coffee. B. Canned cream of mushroom soup, tuna salad, and water. C. Chicken salad on toast, fruit-flavored yogurt, and iced tea. D. Bacon, lettuce, and tomato sandwich, grapes, and skim milk.

Correct Answer is B

Explanation

A. Taco salad, refried beans, low-fat ice cream, and coffee. This meal may contain high levels of sodium, particularly in the taco salad and refried beans, which could exacerbate the client's
elevated serum sodium level.

B. Canned cream of mushroom soup, tuna salad, and water. This meal likely has a lower sodium content compared to the other options, as long as the canned cream of mushroom soup is chosen with a low-sodium option. Tuna salad can be prepared with low-sodium ingredients, and water is sodium-free.
C. Chicken salad on toast, fruit-flavored yogurt, and iced tea. Chicken salad and fruit-flavored yogurt can contain hidden sources of sodium, especially if they are commercially prepared or contain added sauces or flavorings. Iced tea may also contain sodium, depending on how it is prepared.
D. Bacon, lettuce, and tomato sandwich, grapes, and skim milk. Bacon is typically high in sodium, which would not be advisable for someone with elevated serum sodium levels. Skim milk and grapes are generally low in sodium, but the sandwich could significantly contribute to the client's sodium intake.

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Naxlex Comprehensive Predictor Exams

The nurse is performing a nutritional assessment on a client who is a professional dancer. Which issue reported by the client should alert the nurse to perform further assessment?

Correct Answer is C

Explanation

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 [136 to 145 mEq/L (136 to 145 mmol/L)]

Correct Answer is B

Explanation

The nurse is planning food selections with a client who has moderate hyponatremia. Which food choice should the nurse recommend to this client?

When conducting diet teaching for a client who was diagnosed with iron-deficiency anemia, which food(s) should the nurse encourage the client to eat? Select all that apply.

A client expresses an interest in reducing intake of saturated fats and plans to stop eating hamburgers at lunch. Which menu item should the nurse suggest as an alternative source of protein?

A client who is receiving antineoplastic chemotherapy has lost 25% of total body weight and is having difficulty eating because of stomatitis. In planning care for this client, which diet should the nurse recommend?

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?

Which meal selection by a client who is lacto-ovo-vegetarian indicates to the nurse that the client understands the use of complete proteins in the diet?

A client is receiving total parenteral nutrition (TPN) via a subclavian central line, and the solution bag is nearly empty. The next bag of TPN is not available from the pharmacy. Which action should the nurse implement until the fluid arrives?