A client with gout is receiving education on dietary modifications to reduce purine intake.
The client asks the nurse for examples of foods to avoid.
What should the nurse respond?
"Avoid foods high in calcium.”
"Avoid foods high in vitamin C.”
"Avoid foods high in purines.”
"Avoid foods high in fiber.”
The Correct Answer is C
Choice A rationale:
"Avoid foods high in calcium." This choice is not directly related to gout management.
Calcium is not a significant factor in the development or exacerbation of gout.
Therefore, there is no need to instruct the patient to avoid foods high in calcium as a primary dietary modification for gout.
Choice B rationale:
"Avoid foods high in vitamin C." While vitamin C can be associated with gout prevention due to its potential to lower uric acid levels, it is not a primary dietary modification for reducing purine intake.
Purines are the compounds primarily responsible for uric acid production, and avoiding foods high in purines is a more effective dietary strategy.
Choice C rationale:
"Avoid foods high in purines." This is the correct choice.
Purines are broken down into uric acid, and excess uric acid can lead to gout attacks.
Therefore, advising the patient to avoid foods high in purines is a key dietary recommendation for gout management.
Choice D rationale:
"Avoid foods high in fiber." Fiber is generally considered a healthy component of the diet and is not specifically related to gout management.
There is no need to instruct the patient to avoid foods high in fiber as part of dietary modifications for gout.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is ["A","D"]
Explanation
Choice A rationale:
"Reduce your intake of red meat and seafood" is a correct recommendation.
These foods are high in purines, which can contribute to elevated uric acid levels and increase the risk of gout attacks.
Choice B rationale:
"Increase your consumption of alcohol to stay hydrated" is an incorrect recommendation.
Alcohol can contribute to dehydration and may exacerbate gout symptoms.
It is generally advisable for individuals with gout to limit or avoid alcohol consumption.
Choice C rationale:
"Maintain a high-protein diet to support muscle health" is an incorrect recommendation.
While protein is important for muscle health, high-protein diets, especially those rich in red meat, can be associated with increased purine intake, which may worsen gout symptoms.
Choice D rationale:
"Consider losing weight if you are overweight" is a correct recommendation.
Weight loss can help reduce the risk of gout and improve gout management, as obesity is a risk factor for gout.
Choice E rationale:
"Avoid fruits and vegetables rich in antioxidants" is an incorrect recommendation.
Fruits and vegetables rich in antioxidants are generally considered healthy and can be part of a balanced diet.
They are not associated with gout risk and can even have protective effects.
Correct Answer is B
Explanation
"Gout is caused by a bacterial infection in the joints." This statement is not accurate.
Gout is not caused by a bacterial infection.
Gout results from the accumulation of uric acid crystals in the joints, leading to inflammation and pain.
Choice C rationale:
"Gout occurs when there is too much calcium buildup in the joint spaces." This statement is incorrect.
Gout is primarily associated with the buildup of uric acid crystals, not calcium.
Calcium deposits in joints are more commonly seen in conditions like calcium pyrophosphate deposition disease (CPPD) or pseudogout.
Choice D rationale:
"Gout is primarily due to an autoimmune response targeting joint tissues." This statement is inaccurate.
Gout is not primarily an autoimmune disorder.
It is a metabolic disorder characterized by the deposition of uric acid crystals in joints, which triggers an inflammatory response.
Autoimmune disorders involve the immune system mistakenly attacking the body's own tissues, which is not the case in gout.
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