A high-protein diet is prescribed for an adolescent client who is anemic. Which lunch is best for this client?

Choice D reason:

Body mass index (BMI) and serum albumin level are critical indicators of nutritional status. BMI provides a measure of body fat based on height and weight, which helps assess whether a client is underweight, normal weight, overweight, or obese. Serum albumin level is a marker of protein status and overall nutritional health. Low albumin levels can indicate malnutrition, inflammation, or chronic illness. Together, these parameters give a comprehensive picture of the client’s nutritional status and help guide appropriate interventions.

Choice A reason:

A twenty-four-hour food recall, preferences, and allergies provide useful information about the client’s dietary habits and potential food sensitivities. However, they do not directly measure the client’s nutritional status. These details are important for planning dietary interventions but are not the most indicative parameters of malnutrition.

Choice B reason:

Triceps skin fold and mid-arm circumference are anthropometric measurements that can help assess body fat and muscle mass. While they are useful for evaluating nutritional status, they are less comprehensive than BMI and serum albumin levels. These measurements alone do not provide a complete picture of the client’s overall nutritional health.

Choice C reason:

Weight loss history and body surface area (BSA) can provide insights into changes in the client’s weight and body composition over time. However, they do not directly measure current nutritional status. BSA is more commonly used for calculating medication dosages rather than assessing nutrition.

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.