A nurse is caring for a client who is receiving total parenteral therapy and is reporting diarrhea. Which of the following statements should the nurse make?

"You are experiencing gastric retention due to total parenteral therapy."

"You are not consuming enough dietary fiber."

"Your total parenteral therapy solution was too cold during administration."

"You have had inadequate fluid intake."

Answer and Explanation

The Correct Answer is C

A. "You are experiencing gastric retention due to total parenteral therapy.": Gastric retention is not a typical effect of TPN, which bypasses the gastrointestinal tract. Since nutrients are delivered directly into the bloodstream, it is unrelated to gastric motility or retention issues.
B. "You are not consuming enough dietary fiber.": Clients receiving total parenteral nutrition are usually not consuming food orally, so fiber intake is not relevant. Diarrhea in these clients is more likely linked to the composition or administration of the TPN solution.
C. "Your total parenteral therapy solution was too cold during administration.": Administering a cold TPN solution can irritate the gastrointestinal system and stimulate peristalsis, leading to diarrhea. Warming the solution to room temperature prior to administration can help prevent this adverse effect.
D. "You have had inadequate fluid intake.": TPN solutions contain fluids and electrolytes, and clients receiving them typically have carefully regulated intake. Dehydration is unlikely to be the cause of diarrhea in this context, and other factors should be considered first.

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Correct Answer is D

Explanation

A. 1/2 cup instant mashed potatoes: Instant mashed potatoes provide only a small amount of calcium, typically around 10–20 mg per serving. While they may be fortified with some nutrients, they are not considered a significant source of calcium and should not be relied on as an alternative to dairy for individuals with calcium needs.
B. 1/2 cup chopped tomatoes: Chopped tomatoes are very low in calcium, offering roughly 10 mg per 1/2 cup serving. Although tomatoes contain beneficial vitamins like vitamin C and antioxidants such as lycopene, they do not contribute meaningfully to daily calcium intake and are not suitable substitutes for calcium-rich foods.
C. 1/4 cup quinoa: Quinoa provides a modest amount of calcium—approximately 20–30 mg per 1/4 cup cooked. While it is a good plant-based protein and contains other minerals like magnesium and iron, its calcium content is not high enough to be considered a top alternative for those avoiding dairy.
D. 1/2 cup almonds: Almonds contain the highest amount of calcium among the listed options, with about 185–200 mg per 1/2 cup serving. They are an excellent non-dairy source of calcium, especially useful for clients with lactose intolerance or dairy allergies. In addition to calcium, almonds provide healthy fats, fiber, and magnesium, making them a nutritious alternative.

A. Administer antiemetics following the meal. B. Provide mouth care before feeding. C. Assess for pain prior to mealtime. D. Remove the bedpan from the client's sight. E. Discourage snacks between meals.

Correct Answer is ["B","C","D"]

Explanation

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.

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A nurse is caring for a client who is receiving total parenteral therapy and is reporting diarrhea. Which of the following statements should the nurse make?

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Naxlex Comprehensive Predictor Exams

A nurse is recommending calcium-rich foods for a client who has an allergy to dairy products. The nurse should identify that which of the following foods contains the most calcium?

Correct Answer is D

Explanation

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Correct Answer is ["B","C","D"]

Explanation

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