A nurse is contributing to the plan of care of a client who has had a stroke and is experiencing severe dysphagia with choking and coughing while eating.
Which of the following nutritional therapies should the nurse expect to include in the plan of care?

NPO until dysphagia subsides.

Initiation of total parenteral nutrition.

Mechanical soft diet.

Supplements via NG tube.

Answer and Explanation

The Correct Answer is D

Choice A rationale

NPO (nothing by mouth) might be a temporary measure immediately following a stroke if aspiration risk is very high. However, prolonged NPO can lead to malnutrition and dehydration, hindering recovery. Nutritional support is crucial for stroke patients, so alternative feeding methods should be explored.

Choice B rationale

Total parenteral nutrition (TPN) is a method of providing nutrients intravenously, bypassing the gastrointestinal tract. It is usually reserved for patients with severe gastrointestinal dysfunction or when enteral feeding is not feasible or tolerated. While it provides nutrition, it carries risks of infection and metabolic complications and is not the first-line treatment for dysphagia.

Choice C rationale

A mechanical soft diet consists of foods that are easy to chew and swallow, reducing the risk of choking and aspiration in patients with mild to moderate dysphagia. This diet provides necessary nutrients while minimizing the effort required for safe oral intake, promoting better nutrition and hydration compared to NPO.

Choice D rationale

Supplements via NG tube provide enteral nutrition directly into the stomach or small intestine, bypassing the oral cavity and pharynx. This is an appropriate nutritional therapy for patients with severe dysphagia who cannot safely swallow even modified textures, ensuring adequate caloric and nutrient intake to support recovery and prevent malnutrition.

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Correct Answer is C

Explanation

Choice A rationale

Minimizing the use of seasoning can decrease palatability and potentially reduce the client's food intake, negatively impacting their nutritional status. Flavorful foods can stimulate appetite and encourage better nutrient consumption.

Choice B rationale

Limiting finger foods may restrict autonomy and reduce intake for clients who have difficulty using utensils. Finger foods can provide independence and increase caloric intake for some individuals in long-term care.

Choice C rationale

Serving small, frequent meals can improve nutritional intake by preventing early satiety and providing a consistent supply of nutrients throughout the day. This approach is often beneficial for individuals with decreased appetite or difficulty tolerating large meals.

Choice D rationale

Offering three large meals daily might be overwhelming for some clients in long-term care who may have reduced appetites, slower digestion, or other medical conditions that make it difficult to consume large quantities of food at once.

A. Nutrisystems. B. MyPlate. C. Weight Watchers. D. eDiets.com.

Correct Answer is B

Explanation

Choice A rationale

Nutrisystems is a commercial weight loss program that provides pre-packaged meals. While it may be effective for some, it is not directly sponsored by the USDA and might not align with the specific dietary recommendations promoted by the government for overall health.

Choice B rationale

MyPlate is a nutritional guide developed by the United States Department of Agriculture (USDA). It is designed to help Americans make healthier food choices by illustrating the five food groups and providing recommendations on portion sizes and a balanced diet. This is a direct resource sponsored by the USDA.

Choice C rationale

Weight Watchers (now WW) is a commercial weight loss program that utilizes a points system to guide food choices and encourages group support. While it can be a helpful resource for weight management, it is not a USDA-sponsored program.

Choice D rationale

eDiets.com is a commercial website that offers various diet plans, recipes, and fitness advice. While it may provide useful information for some individuals, it is not a resource directly sponsored or developed by the USDA.

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A nurse is contributing to the plan of care of a client who has had a stroke and is experiencing severe dysphagia with choking and coughing while eating. Which of the following nutritional therapies should the nurse expect to include in the plan of care?

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Naxlex Comprehensive Predictor Exams

A nurse is contributing to the plan of care of a client who is in a long-term care facility.To improve the client's nutritional status, which of the following nursing interventions should the nurse recommend adding to the plan? Provide soft foods.

Correct Answer is C

Explanation

Correct Answer is B

Explanation

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A nurse is contributing to the plan of care of a client who has had a stroke and is experiencing severe dysphagia with choking and coughing while eating.
Which of the following nutritional therapies should the nurse expect to include in the plan of care?