A nurse is providing discharge teaching for a client who has iron deficiency anemia. Which of the following information should the nurse include?
"Fish and poultry are primary sources of heme iron."
"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."
"Drinking orange juice with iron supplements can decrease absorption."
The Correct Answer is A
The correct answer is choice A. “Fish and poultry are primary sources of heme iron.”
Choice A rationale:
Fish and poultry are indeed primary sources of heme iron, which is the type of iron found in animal products. Heme iron is more easily absorbed by the body compared to non-heme iron, which is found in plant-based foods.
Choice B rationale:
Cooking in a stainless steel skillet does not significantly increase the amount of iron in the food. While cooking in cast iron skillets can add some iron to the food, stainless steel does not have the same effect.
Choice C rationale:
Drinking iced tea with meals can actually decrease the amount of iron absorbed. Tea contains tannins, which can inhibit the absorption of non-heme iron from plant-based foods.
Choice D rationale:
Drinking orange juice with iron supplements can actually increase absorption, not decrease it. Vitamin C, found in orange juice, enhances the absorption of non-heme iron.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
Choice Arationale:
Applying low intermittent suction is used for nasogastric tube management to remove excess air or gastric contents and is not directly related to addressing cramping and abdominal distention. This action doesn't address the underlying issue.
Choice Brationale:
Increasing the rate of feeding is not the appropriate action to take in response to cramping and abdominal distention. It might worsen the discomfort and potentially overload the client's gastrointestinal system, leading to more issues.
Choice C rationale:
(Correct Choice) Checking for gastric residual is the appropriate action in this scenario. Cramping and abdominal distention can indicate delayed gastric emptying, which might be caused by an accumulation of feeding within the stomach. By checking for gastric residual, the nurse can assess whether there is a significant amount of residual feeding present, which might require adjusting the feeding rate or intervention.
Choice D rationale:
Requesting a higher-fat formula is not the initial action to take when the client reports cramping and abdominal distention. It assumes that the discomfort is due to the formula's composition, which might not be the case. First, assessing for gastric residual and considering other factors is important before changing the formula.
Correct Answer is A
Explanation
Choice A rationale:
The client's statement, "I can choose an avocado dip instead of salsa," indicates an understanding of the teaching about a low-saturated fat diet. Avocado is a source of healthy monounsaturated fats, which are preferred over saturated fats. This choice aligns with the goal of reducing saturated fat intake, which is important for cardiovascular health. Avocado dip is a better choice than salsa in this context due to its healthier fat content.
Choice B rationale:
The statement "I can eat the skin on poultry if it is broiled" is not indicative of an understanding of a low-saturated fat diet. Poultry skin is high in saturated fat, and even though broiling is a healthier cooking method compared to frying, the saturated fat content in the skin remains a concern.
Choice C rationale:
The statement "I will use margarine on my waffles" is not aligned with the teaching of a low-saturated fat diet. Most margarines contain trans fats or unhealthy saturated fats, which can be detrimental to cardiovascular health. Using margarine on waffles would likely contribute to the intake of unhealthy fats.
Choice D rationale:
The statement "I will include 7 ounces of fish in my diet weekly" does not reflect an understanding of a low-saturated fat diet. While fish is generally a healthy protein source, this statement doesn't specifically address saturated fat reduction. The type of fish and its preparation method can influence the saturated fat content, so simply including a certain amount of fish does not guarantee adherence to a low-saturated fat diet.
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