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 A

Explanation

A. Elevate the head of the bed: Raising the head of the bed to at least 30 to 45 degrees is the first and most essential action to reduce the risk of aspiration during enteral feeding. This position helps ensure that the formula flows into the stomach by gravity and minimizes the potential for reflux of gastric contents into the lungs, which can lead to aspiration pneumonia.
B. Attach the barrel of the syringe to the tube after removing the plunger: This step is necessary for gravity-based enteral feeding when using a syringe. However, it should only be done after confirming tube placement and ensuring the patient is positioned properly. Attaching the syringe before proper safety precautions increases the risk of aspiration.
C. Insert air into the tube before pulling back gastric contents: Injecting air into the gastrostomy tube is part of the verification process to confirm tube placement, often followed by aspirating gastric contents. While this is important, it is not the very first action. The client's head must be elevated first to ensure safety before any manipulation of the tube begins.
D. Flush the tube with 30 mL water: Flushing is necessary to ensure tube patency and to prevent blockage before and after feedings. However, it is not the first step in the procedure. Elevating the head of the bed comes before flushing to prevent aspiration during any subsequent feeding or fluid administration.

A. Cooking in a stainless-steel skillet increases the amount of iron in the food. B. Drinking orange juice with iron supplements can decrease absorption. C. Drinking iced tea with meals can increase the amount of iron absorbed. D. Fish and poultry are primary sources of heme iron.

Correct Answer is D

Explanation

A. Cooking in a stainless-steel skillet increases the amount of iron in the food: Stainless steel does not leach iron into food. Cast iron cookware may increase iron content in food, but stainless steel has no significant impact on dietary iron levels and should not be relied upon for supplementation.
B. Drinking orange juice with iron supplements can decrease absorption: Orange juice contains vitamin C, which enhances non-heme iron absorption. It helps convert ferric iron to its more absorbable ferrous form, so this combination actually improves iron absorption rather than reducing it.
C. Drinking iced tea with meals can increase the amount of iron absorbed: Iced tea contains tannins, which bind to iron and reduce its absorption. Consuming tea with meals interferes with the body’s ability to absorb dietary non-heme iron, particularly from plant-based sources.
D. Fish and poultry are primary sources of heme iron: Heme iron is found in animal sources like fish and poultry and is more readily absorbed by the body than non-heme iron from plant sources. Including these foods supports iron intake in clients with iron-deficiency anemia.

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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 A

Explanation

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Correct Answer is D

Explanation

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