A nurse is educating the parent of a school-age child about the importance of maintaining water intake to prevent dehydration. Which of the following food choices should the nurse recommend as containing the greatest percentage of water?

The correct answer is choice B: Muscle weakness.

Choice A rationale:

Exaggerated reflexes are not typically associated with water intoxication. They can be a sign of other neurological conditions but not specifically related to the administration of hypotonic IV fluids.

Choice B rationale:

Muscle weakness is a symptom of water intoxication, which can occur due to the dilution of electrolytes, including sodium, in the body when a hypotonic solution is administered.

Choice C rationale:

Hypernatremia, or high levels of sodium in the blood, is the opposite of what occurs in water intoxication. Water intoxication leads to hyponatremia, which is a low sodium concentration in the blood.

Choice D rationale:

Weak pulses are not a direct indicator of water intoxication. While they can be associated with various conditions, they do not specifically point to water intoxication following the administration of a hypotonic IV fluid bolus.

Choice A rationale:
Serving hot foods at mealtime might worsen the client's nausea, as strong odors and high temperatures can exacerbate feelings of nausea.
Choice B rationale:
Limiting fluid intake between meals can help prevent overfilling the stomach, which can contribute to nausea in clients with equilibrium imbalances. Consuming fluids between meals, rather than with meals, can also aid in better digestion and reduce the likelihood of nausea.
Choice C rationale:
Encouraging the client to eat even if nauseated could potentially worsen their symptoms and lead to an aversion to eating due to the association of food with nausea.
Choice D rationale:
Providing low-fat carbohydrates with meals may be beneficial for some clients, but it doesn't directly address the issue of nausea related to equilibrium imbalance. The focus should be on strategies that prevent nausea rather than specific meal components.