A nurse is providing dietary teaching to a client who has nephropathy secondary to diabetes mellitus and plans to
make dietary adjustments. Which of the following instructions should the nurse include?
Eat at least 45 g of fiber per day.
Consume less than 0.8 g/kg of body weight of protein per day.
Eat no more than 300 mg of cholesterol per day.
Consume less than 45% of total calories from carbohydrates per day.
The Correct Answer is B
Choice A reason: While fiber is important in a diet, recommending at least 45 g per day does not specifically address the needs of a patient with diabetic nephropathy.
Choice B reason: Consuming less than 0.8 g/kg of body weight of protein per day is recommended for patients with diabetic nephropathy to reduce the workload on the kidneys.
Choice C reason: Limiting cholesterol intake to 300 mg per day is a general recommendation for heart health but is not specific to diabetic nephropathy dietary management.
Choice D reason: The recommendation to consume less than 45% of total calories from carbohydrates is not specific to diabetic nephropathy, and carbohydrate needs can vary based on individual energy requirements.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Choice A reason: A distended bladder can cause low back pain due to the pressure and stretching of the bladder wall, which is often related to a urinary disorder such as urinary retention or obstruction.
Choice B reason: A stress fracture is less likely to be the cause of low back pain associated with an inability to void and a distended bladder.
Choice C reason: Nerve root pain typically presents with radiating pain down the leg rather than low back pain associated with urinary symptoms.
Choice D reason: Renal cancer could potentially cause low back pain, but it would not typically cause an inability to void or a distended bladder without other significant symptoms.
Correct Answer is D
Explanation
Choice A rationale: Cantaloupe is high in potassium. Clients with acute kidney injury (AKI) have impaired potassium excretion, and consuming high-potassium foods increases the risk of hyperkalemia, which can lead to cardiac arrhythmias.
Choice B rationale: Baked potatoes contain significant potassium, especially in the skin. In AKI, potassium retention is dangerous, so this choice reflects poor understanding of dietary restrictions for renal safety.
Choice C rationale: Yogurt is rich in potassium and phosphorus. In AKI, both electrolytes may accumulate due to reduced renal clearance, making yogurt an inappropriate choice without close monitoring.
Choice D rationale: Pecans are low in potassium, making them a safer snack for clients with AKI. Choosing low-potassium foods demonstrates appropriate understanding of renal dietary management.
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