A nurse is caring for a client who follows a vegan diet. The nurse should identify that the client is at risk for which of the following deficiencies?

Folic acid

Vitamin C

Vitamin D

Magnesium

Answer and Explanation

The Correct Answer is C

A) Folic acid deficiency is not typically associated specifically with a vegan diet. While folate (the natural form of folic acid) is found in higher amounts in animal products like liver, it can also be obtained from plant-based sources such as dark leafy greens, beans, and fortified grains. Therefore, while it's essential for vegans to ensure an adequate intake of folate, deficiency is not necessarily more common in this population compared to others.

B) Vitamin C deficiency is not typically associated specifically with a vegan diet. Vitamin C is abundant in many fruits and vegetables, which are staples of a vegan diet. As long as the individual consumes a variety of fresh produce, they can usually meet their vitamin C needs.

C) Vitamin D deficiency may be more common in individuals following a vegan diet. Vitamin D is primarily found in animal products like fatty fish, liver, and fortified dairy products. While some vegan sources of vitamin D exist, such as fortified plant-based milk and mushrooms exposed to ultraviolet (UV) light, they may not provide adequate amounts for some individuals, especially those with limited sun exposure, which is another source of vitamin D synthesis.

D) Magnesium deficiency is not typically associated specifically with a vegan diet. Magnesium is found in a wide variety of foods, including nuts, seeds, whole grains, and leafy green vegetables, which are commonly consumed in a vegan diet. As long as the individual includes these foods regularly in their diet, they are unlikely to develop a magnesium deficiency solely due to being vegan.

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Correct Answer is B

Explanation

A) "I will eat chicken with the skin": Consuming chicken with the skin can increase saturated fat intake, which is not beneficial for heart health. The skin of poultry is high in saturated fat and cholesterol, which can contribute to elevated levels of LDL cholesterol, increasing the risk of heart disease. Therefore, this statement does not demonstrate an understanding of heart-healthy dietary choices.

B) "I will choose whole grain bread": This statement demonstrates an understanding of heart-healthy dietary choices. Whole grain bread is a good source of dietary fiber, vitamins, and minerals, and it is lower in saturated fat and cholesterol compared to refined grain products. Consuming whole grains can help lower cholesterol levels, reduce the risk of heart disease, and promote overall cardiovascular health.

C) "I should use butter for cooking vegetables": Using butter for cooking vegetables can increase saturated fat intake, which is not recommended for individuals with heart disease. High intake of saturated fats can raise LDL cholesterol levels and increase the risk of cardiovascular events. Therefore, this statement does not demonstrate an understanding of heart-healthy dietary choices.

D) "I should decrease my sodium intake to 3.2 grams per day": While reducing sodium intake is important for individuals with heart disease to manage blood pressure and reduce the risk of cardiovascular events, the recommended daily intake of sodium for most adults is less than 2.3 grams per day (equivalent to 2,300 milligrams). Some individuals, particularly those with hypertension or heart disease, may benefit from further reducing sodium intake to 1.5 grams per day. Therefore, the statement regarding sodium intake does not align with current dietary recommendations.

A. Salami B. Barley C. Corn D. Wheat germ

Correct Answer is C

Explanation

A) Salami is typically not recommended for individuals with celiac disease because it often contains gluten as a filler or binder. Processed meats like salami may have additives or seasonings that contain gluten, so individuals with celiac disease should carefully read labels and choose gluten-free options.

B) Barley is a grain that contains gluten and is not suitable for individuals with celiac disease. It is commonly found in bread, cereals, soups, and other processed foods. Consuming barley can trigger adverse reactions in individuals with celiac disease due to the gluten content.

C) Corn is a suitable option for individuals with celiac disease who need to follow a gluten-free diet. Corn is naturally gluten-free and can be included in various forms, such as whole corn, cornmeal, or corn flour, in gluten-free recipes. It provides carbohydrates, fiber, vitamins, and minerals without containing gluten, making it a safe choice for those with celiac disease.

D) Wheat germ is derived from wheat, which contains gluten. Therefore, wheat germ is not appropriate for individuals with celiac disease as it can cause gluten-related symptoms. It's important for individuals with celiac disease to avoid all sources of gluten, including wheat and wheat-derived products like wheat germ.

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A nurse is caring for a client who follows a vegan diet. The nurse should identify that the client is at risk for which of the following deficiencies?

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