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
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.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
A) ”atin“ blueberries every morning is n”t specifically related to managing a goiter. While blueberries are nutritious and may be part of a balanced diet, they do not have a direct impact on goiter management. Goiter management typically involves ensuring an adequate intake of iodine, which is not a significant component of blueberries.
B) Eating more tuna is an appropriate choice for managing a goiter. Tuna is a good source of iodine, an essential micronutrient for thyroid function. Adequate iodine intake can help prevent or manage goiter, especially in cases where the goiter is due to iodine deficiency. Including tuna in the diet can contribute to meeting iodine requirements.
C) Eating more red meat is not necessarily indicated for managing a goiter. While red meat contains nutrients such as iron and protein, its role in managing goiter is less direct compared to foods rich in iodine. While red meat can be part of a balanced diet, it does not specifically address iodine deficiency, which is a common cause of goiter.
D) Eating bananas for a snack is not specifically related to managing a goiter. While bananas are a source of various nutrients, they do not have a direct impact on thyroid function or goiter management. Although maintaining overall nutritional health is important, focusing on foods rich in iodine, like tuna, is more relevant for managing goiter.
Correct Answer is B
Explanation
A) Change to a low-calorie formula if diarrhea persists: Switching to a low-calorie formula is not the initial action for managing diarrhea in a client receiving continuous enteral nutrition. Diarrhea in these clients can result from various factors, including formula intolerance, medication side effects, or infections. Before changing the formula, the nurse should assess for potential causes of diarrhea and implement appropriate interventions.
B) Warm the formula to room temperature before infusing: This is the correct action. Cold formula may cause cramping and diarrhea in some clients. Warming the formula to room temperature before infusion can help prevent gastrointestinal discomfort and reduce the risk of diarrhea. However, the nurse should ensure that the formula is not heated excessively, as excessive heat can degrade certain nutrients.
C) Replace the extension tubing every 48 hours: While replacing the extension tubing regularly is important for preventing bacterial contamination and maintaining the integrity of the enteral feeding system, it is not directly related to managing diarrhea in a client receiving continuous enteral nutrition.
D) Increase the rate of infusion: Increasing the rate of infusion is not typically indicated for managing diarrhea in clients receiving enteral nutrition. In fact, increasing the infusion rate may exacerbate diarrhea and lead to fluid and electrolyte imbalances. The nurse should monitor the client's fluid balance closely and adjust the infusion rate based on the client's clinical status and tolerance.
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