A nurse is conducting a nutritional class on minerals and electrolytes. The nurse should include which of the following foods is a major source of magnesium?

Tuna

Tomatoes

Eggs

Oranges

Answer and Explanation

The Correct Answer is A

A) Tuna: Tuna is a major source of magnesium. It is a type of fish that contains a significant amount of this mineral. Magnesium plays a crucial role in various physiological functions, including muscle and nerve function, blood sugar regulation, and bone health. Including tuna in the diet can help maintain adequate magnesium levels.

B) Tomatoes: While tomatoes are nutritious and provide various vitamins and minerals, including potassium and vitamin C, they are not considered a major source of magnesium. Magnesium-rich foods are typically those that are high in seeds, nuts, whole grains, and leafy green vegetables.

C) Eggs: Eggs are a good source of several nutrients, including protein, vitamins, and minerals like vitamin D and choline. However, they are not particularly high in magnesium compared to other foods like nuts, seeds, and leafy greens.

D) Oranges: Oranges are well-known for their vitamin C content and are a good source of dietary fiber. However, they are not considered a major source of magnesium. Magnesium-rich foods are typically those that are more plant-based, such as nuts, seeds, and green leafy vegetables.

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

Explanation

A) A client who has had a cerebrovascular accident:
Clients who have had a cerebrovascular accident (stroke) often suffer from dysphagia (difficulty swallowing) due to impaired muscle control or sensory deficits. This makes them more susceptible to aspiration, as food or liquid can enter the airway instead of the esophagus.

B) A client who has had radiation therapy for head and neck cancer:
Radiation therapy in the head and neck area can cause damage to tissues, leading to mucositis, fibrosis, and reduced salivary flow, all of which can impair swallowing function. This increases the risk of aspiration because the normal mechanisms that protect the airway during swallowing may be compromised.

C) A client who is 4 hr postoperative following a leg amputation with general anesthesia:
General anesthesia can depress the gag and cough reflexes and impair coordination of the muscles involved in swallowing, making it more difficult for the client to protect their airway. This increased risk of aspiration is particularly relevant in the immediate postoperative period when the effects of anesthesia may still be present.

D) A client who has lactose intolerance:
Lactose intolerance primarily affects the digestive system and does not directly impact the mechanics of swallowing or increase the risk of aspiration. This condition leads to gastrointestinal symptoms such as bloating, diarrhea, and abdominal pain when consuming lactose-containing foods, but it does not increase the risk of food or liquid entering the airway during eating.

E) A client who has had prolonged diarrhea:
Prolonged diarrhea can lead to dehydration and electrolyte imbalances, but it does not directly affect the swallowing mechanism or increase the risk of aspiration. The primary concern with prolonged diarrhea is fluid and electrolyte management rather than an increased risk of aspiration during eating.

A. Airborne B. Contact C. Droplet D. Protective

Correct Answer is C

Explanation

A. Airborne:
Airborne precautions are used for infections transmitted via small droplet nuclei that remain suspended in the air for long periods and can be inhaled by others. Examples of diseases requiring airborne precautions include tuberculosis, measles, and chickenpox. Pertussis is not transmitted via the airborne route.

B. Contact:
Contact precautions are used for infections spread by direct or indirect contact with the client or their environment. Examples include Clostridioides difficile, methicillin-resistant Staphylococcus aureus (MRSA), and vancomycin-resistant enterococci (VRE). Pertussis is primarily spread through respiratory droplets rather than contact with contaminated surfaces.

C. Droplet:
Pertussis is primarily spread through respiratory droplets when an infected person coughs or sneezes. The nurse should initiate droplet precautions to prevent the transmission of the bacteria to others. These include wearing a surgical mask when within 3 feet of the client, placing the client in a private room or cohorting with another client who has the same infection, and ensuring that visitors wear masks and practice hand hygiene.

D. Protective:
Protective precautions, also known as reverse isolation, are used to protect clients who have compromised immune systems from exposure to pathogens. This precaution is not relevant for a client with pertussis; instead, the focus is on preventing transmission to others through droplet precautions.

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A nurse is conducting a nutritional class on minerals and electrolytes. The nurse should include which of the following foods is a major source of magnesium?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A nurse is caring for a group of clients. Which of the following clients should the nurse identify as having an increased risk of aspiration while eating? (Select all that apply.)

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

Explanation

A nurse is admitting a client who has pertussis. Which of the following types of transmission-based precautions should the nurse initiate?

Correct Answer is C

Explanation

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