A nurse is providing dietary teaching to a client who is pregnant and requires an increase in dietary iron. Which of the following foods is a source of heme iron that the nurse should include in the teaching?

Fortified cereals

Ground beef

Kale

Lima beans

Answer and Explanation

The Correct Answer is B

A. Fortified cereals: Fortified cereals are a good source of non-heme iron, which is iron added during processing and derived from plant sources or synthetic compounds. While helpful in increasing iron intake, non-heme iron is not absorbed as efficiently by the body compared to heme iron found in animal-based foods.
B. Ground beef: Ground beef is a rich source of heme iron, which is derived from animal hemoglobin and myoglobin. Heme iron is better absorbed by the human body than non-heme iron, making it particularly beneficial for pregnant clients who have increased iron needs to support fetal development and increased blood volume.
C. Kale: Kale contains non-heme iron, as it is a plant-based food. While it contributes to overall iron intake and is nutritionally valuable, the form of iron in kale is less readily absorbed by the body, especially in the absence of vitamin C, which enhances non-heme iron absorption.
D. Lima beans: Lima beans also provide non-heme iron, similar to other legumes and plant-based sources. Though they can support iron intake, they are not considered a source of heme iron and therefore do not offer the same absorption efficiency as animal-based options like meat.

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Correct Answer is ["B","C"]

Explanation

A. Legumes: Legumes, such as beans and lentils, are rich in protein but do not contain all nine essential amino acids in sufficient amounts, making them incomplete proteins. To achieve a complete amino acid profile, legumes must be combined with other protein sources, such as grains. Therefore, legumes are not classified as complete proteins on their own.
B. Eggs: Eggs are a high-quality source of protein and contain all nine essential amino acids in the appropriate proportions needed by the human body. They are considered one of the most biologically complete protein sources and are often used as the reference standard for evaluating protein quality in other foods.
C. Poultry: Poultry, such as chicken and turkey, provides all the essential amino acids required for protein synthesis in the body. It is classified as a complete protein and is a valuable source of high-quality animal protein in the human diet. Poultry supports tissue repair, immune function, and muscle maintenance.
D. Grains: Grains like rice, wheat, and oats contain some essential amino acids but lack others, such as lysine, making them incomplete proteins. To form a complete protein, grains need to be eaten in combination with other sources, such as legumes. Alone, they do not fulfill the criteria for a complete protein.
E. Nuts: Nuts are rich in healthy fats and protein, but they do not contain all essential amino acids in sufficient quantities. Like legumes and grains, nuts are incomplete proteins and must be combined with other plant-based foods to form a complete protein profile. Therefore, they are not included as complete proteins in this context.

A. Place the client in semi-Fowler's position. B. Encourage the client to drink a small amount of water after each bite. C. Offer the client liquids with a syringe during meals. D. Instruct the client to tuck their chin to their chest before swallowing.

Correct Answer is D

Explanation

A. Place the client in semi-Fowler's position: Semi-Fowler’s position may provide some assistance with digestion and general comfort, but it is not optimal for reducing aspiration risk in clients with dysphagia. A more upright position high-Fowler's is preferred during meals to allow gravity to assist with safe swallowing and prevent food or liquid from entering the airway.
B. Encourage the client to drink a small amount of water after each bite: Encouraging the client to drink water between bites can increase the risk of aspiration. Thin liquids are particularly difficult to control in the mouth and pharynx for individuals with dysphagia and may enter the airway more easily. Thickened liquids are usually preferred instead, as they are easier to manage and reduce aspiration risk.
C. Offer the client liquids with a syringe during meals: Offering liquids with a syringe can create a strong, uncontrollable flow into the mouth increasing the risk of aspiration, especially in clients who already have impaired swallowing reflexes. Syringes are generally not used for feeding unless under very specific clinical circumstances and professional supervision.
D. Instruct the client to tuck their chin to their chest before swallowing: Tucking the chin to the chest (chin-tuck maneuver) helps close off the airway by narrowing the entrance to the trachea and directing the food or liquid more safely toward the esophagus. It is a simple yet effective method to significantly reduce aspiration risk in individuals with swallowing difficulties.

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A nurse is providing dietary teaching to a client who is pregnant and requires an increase in dietary iron. Which of the following foods is a source of heme iron that the nurse should include in the teaching?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

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Correct Answer is ["B","C"]

Explanation

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Correct Answer is D

Explanation

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