A nurse is providing breakfast for a client who has celiac disease. Which of the following meal items should the nurse select?
Rice cereal with sliced bananas
Rye toast with herbal tea
Poached eggs with wheat bagel
Graham crackers with peanut butter
The Correct Answer is A
Celiac disease is an autoimmune disorder in which the ingestion of gluten, a protein found in wheat, rye, and barley, triggers an immune response and causes damage to the small intestine. Therefore, individuals with celiac disease need to follow a strict gluten-free diet.
Rice cereal with sliced bananas: This is a suitable choice as long as the rice cereal is gluten-free and there is no cross-contamination with gluten-containing ingredients. Rice is
naturally gluten-free, and fresh fruits like bananas are safe for individuals with celiac disease.
Rye toast with herbal tea: Rye is a gluten-containing grain, so rye toast is not suitable for someone with celiac disease. Herbal tea is typically gluten-free, but the toast is not appropriate.
Graham crackers with peanut butter: Graham crackers are usually made with wheat flour, which contains gluten. Therefore, they are not suitable for someone with celiac disease.
Poached eggs with wheat bagel: Wheat is a gluten-containing grain, so a wheat bagel is not appropriate for someone with celiac disease.
It is essential for individuals with celiac disease to carefully read food labels and select gluten-free options.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Place the client in a semi-Fowler's position when eating. The semi-Fowler's position involves elevating the head of the bed to an angle of 30 to 45 degrees. This position helps prevent aspiration by facilitating proper swallowing and reducing the risk of food or liquid entering the airway.
Initiating a calorie count of daily food intake is not a specific action for dysphagia. Calorie counting is generally used for monitoring caloric intake in clients with specific dietary needs or conditions, but it is not directly related to dysphagia management. The focus for dysphagia management is on ensuring safe swallowing and preventing complications such as aspiration.
Instructing the client to keep their chin up when swallowing is not appropriate for dysphagia management. This action can actually increase the risk of aspiration. The proper technique for swallowing with dysphagia typically involves tucking the chin slightly down towards the chest to help close off the airway and direct the food or liquid down the esophagus.
Providing food in a thin liquid consistency is not appropriate for dysphagia unless specifically recommended by a healthcare professional. Dysphagia diets typically involve modifying the consistency of food and liquids based on the client's swallowing abilities and recommendations from a speech-language pathologist or dietitian. Different levels of texture modifications (such as pureed, minced, or mechanically soft) may be prescribed to ensure safe swallowing and reduce the risk of aspiration.
Correct Answer is D
Explanation
BMI (body mass index) of 18.5: BMI is a measure of body fat based on an individual's weight and height. A BMI of 18.5 is within the normal range and indicates that the client's nutritional status has improved. An increase in BMI suggests successful repletion of body stores and improved overall health.
Hgb (hemoglobin) of 10 g/dL: Hemoglobin level is an indicator of the oxygen-carrying capacity of the blood. While a hemoglobin level of 10 g/dL is within the normal range for an adult, it does not specifically indicate a therapeutic response to TPN. However, it can be associated with improved nutritional status.
Temperature of 38.4° C (101.1 F): An elevated temperature indicates the presence of a fever, which is not a direct therapeutic response to TPN but may be associated with an underlying infection or inflammation.
BUN (blood urea nitrogen) of 25 mg/dL: BUN is a measure of kidney function and protein metabolism. An elevated BUN may indicate dehydration, impaired kidney function, or increased protein breakdown. It is not a specific therapeutic response to TPN.
While other factors, such as hemoglobin level, temperature, and BUN, can provide additional information about the client's overall health, the most specific indicator of a therapeutic response to TPN in a malnourished client is an improvement in BMI.
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