A nurse is developing a plan of care for a client who is recovering from a stroke and is experiencing dysphagia and right-sided weakness. Which of the following interventions should the nurse include in the plan of care?
Provide a nonskid placemat for the client at meals.
Instruct the client to tilt their head back when swallowing.
Instruct the client to chew food on the right side of their mouth.
Provide narrow-grip utensils during meals.
The Correct Answer is A
A. Providing a nonskid placemat can help prevent spills and accidents during meals, especially for a client with right-sided weakness who may have difficulty with coordination and balance.
B. Instructing the client to tilt their head back when swallowing is not recommended and may increase the risk of aspiration, particularly for a client with dysphagia.
C. Instructing the client to chew food on the right side of their mouth may not be feasible or effective, especially if there is weakness on the right side.
D. Providing narrow-grip utensils may not directly address the client's needs related to dysphagia and right-sided weakness.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. Butter is high in saturated fat and should be limited in cooking to decrease saturated fat intake.
B. Palm oil is high in saturated fat and should be limited in cooking to decrease saturated fat intake.
C. Coconut oil is high in saturated fat and should be limited in cooking to decrease saturated fat intake.
D. Canola oil is low in saturated fat compared to other oils and fats, making it a healthier option for cooking when trying to decrease saturated fat intake.
Correct Answer is C
Explanation
A. Legumes are plant-based sources of protein, but they are not considered complete proteins as they do not contain all essential amino acids in sufficient quantities.
B. Almonds are also a plant-based source of protein, but like legumes, they are not considered complete proteins.
C. Salmon is a complete protein because it contains all essential amino acids in sufficient quantities.
D. Gelatin is derived from collagen and is not a complete protein because it lacks certain essential amino acids.
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