A nurse is providing discharge teaching for a client who has iron deficiency anemia. Which of the following information should the nurse include?
Drinking orange juice with iron supplements can decrease absorption.
Cooking in a stainless steel skillet increases the amount of iron in the food.
Drinking iced tea with meals can increase the amount of iron absorbed.
Fish and poultry are primary sources of heme iron.
The Correct Answer is D
Choice A reason: Drinking orange juice with iron supplements can increase absorption, not decrease it. Orange juice is rich in vitamin C, which enhances the absorption of non-heme iron, the type of iron found in plant foods and supplements. The nurse should advise the client to take iron supplements with a source of vitamin C, such as orange juice, strawberries, or tomatoes.
Choice B reason: Cooking in a stainless steel skillet does not increase the amount of iron in the food. Stainless steel is not a good conductor of iron and does not leach iron into the food. The nurse should suggest the client to use a cast iron skillet instead, which can add iron to the food, especially acidic foods like tomatoes or citrus fruits.
Choice C reason: Drinking iced tea with meals can decrease the amount of iron absorbed, not increase it. Iced tea contains tannins, which are compounds that bind to iron and inhibit its absorption. The nurse should recommend the client to avoid drinking tea, coffee, or other beverages that contain tannins with meals, and to drink them between meals instead.
Choice D reason: Fish and poultry are primary sources of heme iron, which is the type of iron found in animal foods and is more easily absorbed by the body. The nurse should encourage the client to eat more foods that are high in heme iron, such as fish, poultry, meat, and eggs.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
Choice B reason: Providing low-fat carbohydrates with meals can help reduce nausea and vomiting in clients who have equilibrium imbalance. Low-fat carbohydrates are easy to digest and can provide energy and prevent hypoglycemia. Examples of low-fat carbohydrates are crackers, toast, rice, and noodles.
Choice A reason: Serving hot foods at mealtime is not a good strategy for clients who have nausea from equilibrium imbalance. Hot foods can have strong odors and flavors that can trigger nausea and vomiting. Cold or room-temperature foods are more tolerable and less stimulating for the senses.
Choice C reason: Encouraging the client to eat even if nauseated is not a helpful strategy for clients who have nausea from equilibrium imbalance. Forcing the client to eat can worsen nausea and vomiting and cause discomfort and distress. The nurse should respect the client's preferences and appetite and offer small, frequent meals and snacks.
Choice D reason: Limiting fluid intake between meals is not a necessary strategy for clients who have nausea from equilibrium imbalance. Fluid intake is important to prevent dehydration and electrolyte imbalance, which can occur due to vomiting. The nurse should encourage the client to drink fluids between meals, but avoid drinking fluids with meals, as this can cause bloating and fullness.
Correct Answer is C
Explanation
Choice C reason: Flushing the tubing with water after each feeding is important to prevent clogging, maintain patency, and clear any residual formula from the tube. It also helps to prevent bacterial growth and infection.
Choice A reason: Wearing sterile gloves during a feeding is not necessary, as enteral feedings are not considered sterile procedures. Clean gloves are sufficient to prevent contamination and protect the nurse and the client.
Choice B reason: Chilling the feeding prior to administering is not recommended, as cold formula can cause abdominal cramping, discomfort, and diarrhea. The formula should be at room temperature or slightly warmed before giving it to the client.
Choice D reason: Positioning the client upright prior to a feeding is correct, but it is not enough. The client should remain upright for at least 30 minutes after the feeding as well, to prevent aspiration, reflux, and nausea.
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