A nurse is providing dietary teaching to a client who has a new onset of vitamin B12 deficiency. Which of the following foods should the nurse encourage the client to include in their diet?
(Select All that Apply)

Steak

Low fat milk

Grilled salmon

Green leafy vegetables

Scrambled eggs

Answer and Explanation

Correct Answer : A,B,C,E

A. Steak - Red meats like steak are high in vitamin B12, making them an excellent choice for individuals with B12 deficiency.

B. Low fat milk - Dairy products, including milk, are good sources of vitamin B12 and should be included in the diet.

C. Grilled salmon - Fish such as salmon is rich in vitamin B12, making it a beneficial food for addressing B12 deficiency.

D. Green leafy vegetables - While nutritious, green leafy vegetables are not significant sources of vitamin B12. B12 is primarily found in animal products.

E. Scrambled eggs - Eggs contain a good amount of vitamin B12, making them a suitable option for dietary management of deficiency.

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Correct Answer is C

Explanation

A. Packed RBCs - These are used to treat anemia or significant blood loss but do not address the clotting deficiency in hemophilia.

B. Fresh frozen plasma - This contains all clotting factors, but in hemophilia A, specifically replacing factor VIII is more effective and targeted.

C. Recombinant - Recombinant factor VIII is a synthetic form of the clotting factor that patients with hemophilia A are deficient in. It is used to increase factor VIII levels before procedures to prevent excessive bleeding.

D. Prophylactic antibiotics - These are used to prevent infection but do not help in managing the bleeding risks associated with hemophilia.

A. Elevate the limb and apply ice. B. Apply a tourniquet just below the elbow. C. Apply direct pressure over the wound. D. Clean the wound.

Correct Answer is C

Explanation

A. Elevate the limb and apply ice. Elevating the limb and applying ice can help reduce blood flow to the area and minimize swelling. However, it is not the immediate priority in managing active, profuse bleeding.

B. Apply a tourniquet just below the elbow. A tourniquet should be a last resort due to the risk of cutting off blood flow and potential limb damage. It's typically used in life-threatening situations where other methods fail to control bleeding.

C. Apply direct pressure over the wound. The immediate priority for controlling profuse bleeding is to apply direct pressure to the wound to stop or reduce the bleeding. This is a standard first-line intervention in hemorrhage management.

D. Clean the wound. Cleaning the wound is important to prevent infection, but it is not the first priority when dealing with active, profuse bleeding.

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A nurse is providing dietary teaching to a client who has a new onset of vitamin B12 deficiency. Which of the following foods should the nurse encourage the client to include in their diet? (Select All that Apply)

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A nurse is providing dietary teaching to a client who has a new onset of vitamin B12 deficiency. Which of the following foods should the nurse encourage the client to include in their diet?
(Select All that Apply)