A nurse is caring for a client who has diabetes mellitus and is experiencing a mild hypoglycemic reaction. Which of the following snacks should the nurse offer the client that contains 15 g of carbohydrates?

A. Avoid feeding the infant more than once every 3 hr: Newborns should be fed on demand, which typically occurs every 1-3 hours, but it can vary. Some babies may want to nurse more frequently, especially in the early days, for comfort or to stimulate milk production. Restricting feedings to a set time interval can hinder the infant's ability to receive enough nourishment.
B. Provide the newborn with 15 mL of sterile water each day: Breast milk or formula provides all the hydration and nutrition the infant needs. Offering water can interfere with the infant's intake of breast milk, which is essential for proper growth and development.
C. Store expressed milk in the refrigerator for up to 7 days: While expressed breast milk can be stored in the refrigerator, the recommended storage time is typically 3-5 days, not 7 days. Storing milk for longer periods may increase the risk of bacterial growth, which could compromise the milk's safety and quality.
D. Feedings should begin within 1 hour after birth: Initiating breastfeeding within the first hour after birth is critical for both mother and baby. Early initiation of breastfeeding helps establish a good milk supply, promotes bonding, and provides the newborn with colostrum, which is rich in antibodies and nutrients essential for the baby’s immune system and overall health.

A. Administer antiemetics following the meal: Administering antiemetics after meals is not effective in preventing nausea or vomiting, which can interfere with nutritional intake. For clients at risk of malnutrition, the goal is to promote adequate food consumption, and antiemetics should be given before meals if nausea is anticipated.
B. Provide mouth care before feeding: Providing oral hygiene before meals helps enhance taste perception and appetite, especially in long-term care clients who may experience dry mouth or poor oral health. It also reduces the risk of aspiration pneumonia by clearing away bacterial buildup. This simple but effective step promotes comfort and nutritional intake.
C. Assess for pain prior to mealtime: Pain can suppress appetite and reduce the client's willingness or ability to eat. Addressing pain before meals improves comfort and allows the client to focus on eating rather than being distracted by discomfort. Proper pain management is a vital part of a nutrition care plan for clients at risk for malnutrition.
D. Remove the bedpan from the client's sight: Removing unpleasant stimuli, such as a used or visible bedpan, helps create a more appetizing and dignified mealtime environment. Visual and olfactory triggers can suppress appetite, especially in vulnerable clients. Ensuring a clean and pleasant atmosphere supports improved nutritional intake.
E. Discourage snacks between meals: Discouraging snacks between meals can limit caloric intake in clients who already have reduced appetite or food intake. For those at risk of malnutrition, encouraging frequent small meals and nutritious snacks can be more effective in meeting daily nutritional needs. Restricting snacks may contribute to further calorie deficits.