A client with Meniere disease is instructed to modify his diet. The nurse would explain that which item would be acceptable for the client to include?

Chicken noodle soup

Scrambled eggs

Baked ham

Cheese pizza

Answer and Explanation

The Correct Answer is B

A. Chicken noodle soup is high in sodium, which can exacerbate fluid retention and worsen symptoms of Meniere disease. Clients with Meniere disease are typically advised to follow a low-sodium diet to help manage their symptoms.
B. Scrambled eggs are low in sodium and are an appropriate food choice for a client with Meniere disease. This option supports the dietary modifications needed to manage the condition effectively.
C. Baked ham is high in sodium, which is not suitable for a client with Meniere disease. High-sodium foods can lead to fluid retention, worsening vertigo and other symptoms associated with the disease.
D. Cheese pizza contains significant amounts of sodium, which can aggravate Meniere disease symptoms. Clients are advised to avoid high-sodium foods to manage their condition better.

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Correct Answer is C

Explanation

A. Corticosteroids are not typically associated with causing thrombocytopenia. Their primary effects are on the immune system and metabolism.
B. Corticosteroids more commonly cause hypertension due to fluid retention and increased sensitivity to vasoconstrictors, rather than hypotension.
C. Corticosteroids cause immunosuppression by inhibiting the function of various immune cells and reducing the production of inflammatory cytokines. This increases the risk of infections.
D. Anemia is not a direct effect of corticosteroid use. The medication's impact on the bone marrow typically affects the white blood cell count, particularly in causing leukocytosis, rather than leading to anemia.

A. Performing hand hygiene before, during, and after direct contact with the client B. Changing the client's bed linens each day C. Controlling the client's blood glucose level D. Placing the client in a room with positive-pressure airflow

Correct Answer is A

Explanation

A. Performing hand hygiene before, during, and after direct contact with the client is the most effective strategy for preventing the transmission of infections. Hand hygiene interrupts the transmission of pathogens and is a cornerstone of infection control practices.
B. Changing the client's bed linens each day is a standard practice for maintaining cleanliness but does not specifically prevent infection transmission. The primary goal of infection control is to reduce pathogen transmission rather than just maintaining general cleanliness.
C. Controlling the client's blood glucose level is important for overall health and wound healing but does not directly prevent infection transmission. It is not an infection control strategy.
D. Placing the client in a room with positive-pressure airflow is used to protect immunocompromised patients from infections by preventing outside air from entering the room. However, it is not appropriate for preventing the transmission of an infection from a client to others.

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A client with Meniere disease is instructed to modify his diet. The nurse would explain that which item would be acceptable for the client to include?

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