A nurse is caring for a client who has a small-bore jejunostomy tube and is receiving a continuous tube feeding with a high-viscosity formula. Which of the following actions should the nurse take to prevent the tubing from clogging?

A) Blueberry muffins are not typically recommended for a client with cholecystitis. They are likely to be high in fat, which can exacerbate symptoms such as pain and discomfort associated with cholecystitis. Foods high in fat can trigger gallbladder contractions, leading to pain and potentially worsening the condition.

B) Graham crackers are a suitable option for a client with cholecystitis. They are low in fat and gentle on the digestive system, making them less likely to exacerbate symptoms. Foods that are low in fat and easy to digest are often recommended for individuals with cholecystitis to minimize discomfort and reduce the risk of triggering symptoms.

C) 2% milk is not typically recommended for a client with cholecystitis. Dairy products, especially those with higher fat content like 2% milk, can stimulate gallbladder contractions and worsen symptoms in individuals with cholecystitis. Therefore, it is usually advised to opt for lower-fat or non-dairy alternatives.

D) Ground beef is not typically recommended for a client with cholecystitis. Beef is high in fat, which can exacerbate symptoms and trigger gallbladder contractions. Clients with cholecystitis are often advised to avoid or limit high-fat foods to reduce the risk of discomfort and complications.

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.