A nurse is caring for a client who has a pressure injury and is assessing the client's dietary intake. Which of the following factors should the nurse identify as a barrier to wound healing?
Increased protein intake
Decreased vitamin C intake
Increased caloric intake
Decreased fat intake
The Correct Answer is B
A) Increased protein intake is generally beneficial for wound healing. Protein provides the essential amino acids necessary for tissue repair and regeneration. Therefore, this would not be considered a barrier to wound healing.
B) Decreased vitamin C intake can be a barrier to wound healing. Vitamin C plays a crucial role in collagen synthesis, which is essential for wound repair and tissue regeneration. Without an adequate supply of vitamin C, the body's ability to form strong connective tissue at the wound site may be compromised, leading to delayed healing.
C) Increased caloric intake can actually be beneficial for wound healing, especially if the client is undernourished or experiencing metabolic stress. Adequate caloric intake provides the energy necessary for cellular activities involved in the healing process, including immune function and tissue repair.
D) Decreased fat intake may not necessarily be a barrier to wound healing. While certain types of fats, such as omega-3 fatty acids, can have anti-inflammatory effects and support overall health, excessive intake of unhealthy fats may contribute to inflammation and impair healing. However, fat intake alone is unlikely to be a significant barrier to wound healing compared to deficiencies in other essential nutrients like protein or vitamin C.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
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.
Correct Answer is C
Explanation
A) Using a syringe to give fluids to a client at risk for dysphagia is not recommended. This method can increase the risk of aspiration, especially if the client has difficulty swallowing. It's essential to assess the client's ability to swallow safely and provide appropriate interventions to minimize the risk of aspiration.
B) Instructing the client to swallow with their head tilted back is not appropriate for managing dysphagia. This technique can lead to aspiration because it interferes with the normal swallowing process and may cause fluids or food to enter the airway. The head should be in a neutral position or slightly flexed forward to facilitate safe swallowing.
C) Elevating the head of the client's bed is a crucial intervention for managing dysphagia and reducing the risk of aspiration. Raising the head of the bed to a semi-Fowler's or high-Fowler's position helps prevent regurgitation of food or fluids into the airway during swallowing. This position promotes better clearance of the esophagus and reduces the likelihood of aspiration pneumonia.
D) Instructing the client to chew on the left side of their mouth is not a specific intervention for managing dysphagia. While some techniques, such as altering food consistency or positioning, may be recommended depending on the individual's swallowing difficulties, chewing on a specific side of the mouth does not address the underlying issue of dysphagia and may not be effective in preventing aspiration.
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