A client who is taking an antibiotic develops diarrhea. As the client resumes a regular diet, the nurse offers yogurt and buttermilk but also observes that the client has several small bruises. Which additional dietary change should the nurse offer?

Increased proteins rich in iron.

Potassium-rich fruits.

Reduced cholesterol and fats.

Foods rich in Vitamin K.

Answer and Explanation

The Correct Answer is D

Choice D reason:

Foods rich in Vitamin K are essential for blood clotting and can help address the issue of bruising. Antibiotics can sometimes interfere with the gut bacteria that produce Vitamin K, leading to deficiencies. By recommending foods high in Vitamin K, such as leafy greens, the nurse can help improve the client’s clotting ability and reduce bruising.

Choice A reason:

Increased proteins rich in iron are beneficial for overall health and can help with anemia, but they do not directly address the issue of bruising. The primary concern here is the client’s clotting ability, which is more directly impacted by Vitamin K levels.

Choice B reason:

Potassium-rich fruits are important for maintaining electrolyte balance, especially if the client has experienced diarrhea. However, they do not directly address the issue of bruising and clotting. The focus should be on replenishing Vitamin K to improve clotting.

Choice C reason:

Reduced cholesterol and fats can be part of a healthy diet, but they do not address the immediate concern of bruising. The nurse’s priority should be to recommend dietary changes that directly impact the client’s clotting ability, such as increasing Vitamin K intake.

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Correct Answer is C

Explanation

Choice C reason:

Adding aromatic seasonings to improve taste is a practical recommendation for older adults. As people age, their sense of taste and smell can diminish, making food less appealing. Using aromatic seasonings can enhance the flavor of meals, encouraging better appetite and nutritional intake. This approach helps ensure that older adults enjoy their food and maintain a balanced diet.

Choice A reason:

Consuming primarily soft mechanical foods is not necessary for all older adults unless they have specific dental or swallowing issues. A varied diet with different textures is important for overall nutrition and enjoyment of food.

Choice B reason:

Taking rest periods in between meals is not a standard recommendation for improving nutritional intake. While rest is important, it does not directly address the nutritional needs or preferences of older adults.

Choice D reason:

Drinking a glass of water with every meal is beneficial for hydration but does not address the issue of improving the taste and appeal of food. Hydration is important, but enhancing the flavor of meals is more directly related to improving nutritional intake.

A. Eliminate fruits that have a red skin from the diet. B. Tell the client to eliminate in-between meal snacks. C. Have the client compare the fat content of each snack food. D. Instruct the client to eat raw fruit rather than dried fruits.

Correct Answer is C

Explanation

Choice C reason:

Having the client compare the fat content of each snack food is important for managing a low-fat diet. While fruits are generally low in fat, some, like avocados, contain higher levels of healthy fats. Educating the client on the fat content of different foods helps them make informed choices that align with their dietary goals. This approach empowers the client to understand their diet better and make adjustments as needed to manage their heart disease effectively.

Choice A reason:

Eliminating fruits that have a red skin from the diet is not necessary for managing a low-fat diet. The color of the fruit’s skin does not impact its fat content. This recommendation does not address the primary concern of managing fat intake.

Choice B reason:

Telling the client to eliminate in-between meal snacks is not the best approach. Healthy snacks can help maintain energy levels and prevent overeating during main meals. The focus should be on choosing low-fat snacks rather than eliminating them entirely.

Choice D reason:

Instructing the client to eat raw fruit rather than dried fruits can be beneficial as dried fruits often contain added sugars and higher calorie content. However, this recommendation does not directly address the fat content of the snacks. The primary focus should be on educating the client about the fat content of their food choices.

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A client who is taking an antibiotic develops diarrhea. As the client resumes a regular diet, the nurse offers yogurt and buttermilk but also observes that the client has several small bruises. Which additional dietary change should the nurse offer?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

The nurse is preparing to review nutritional guidelines with older adult clients. Which action should the nurse recommend to this age group?

Correct Answer is C

Explanation

A low-fat diet is prescribed for a client with heart disease. The nurse is reviewing the client’s food journal that includes plums, cherries, avocado, and peaches as between-meal snacks. Which action should the nurse implement?

Correct Answer is C

Explanation

The nurse is assessing the nutritional status of several clients. Which client has the greatest risk for health problems related to nutritional deficits?

A client who is overweight tells the nurse of plans to monitor the glycemic index of foods the client eats to ensure an adequate intake of vitamins and nutrients while trying to lose weight. Which action should the nurse implement?

The nurse is caring for an older adult client who needs to limit sodium intake. Which food should the nurse encourage the client to avoid?

A client with hemorrhoids tells the nurse they understand the need to avoid eating nuts and seeds to prevent inflammation. How should the nurse respond?

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

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