A nurse is providing nutritional counseling to a client who has heart disease. The nurse should identify that which of the following client statements demonstrates an understanding of the teaching?
"I should use butter for cooking vegetables."
"I will choose whole grain bread."
"I should decrease my sodium intake to 3.2 grams per day."
"I will eat chicken with the skin."
The Correct Answer is B
Choice A reason: "I should use butter for cooking vegetables." is not a correct statement, as butter is high in saturated fat and cholesterol, which can increase the risk of heart disease. The nurse should advise the client to use unsaturated oils, such as olive or canola oil, for cooking vegetables.
Choice B reason: "I will choose whole grain bread." is a correct statement, as whole grains are rich in fiber, antioxidants, and phytochemicals, which can lower the risk of heart disease. The nurse should encourage the client to choose whole grain bread over refined bread, and to consume at least three servings of whole grains per day.
Choice C reason: "I should decrease my sodium intake to 3.2 grams per day." is not a correct statement, as 3.2 grams of sodium is equivalent to 8 grams of salt, which is above the recommended limit of 6 grams of salt per day for adults. The nurse should instruct the client to reduce their sodium intake to less than 2.3 grams per day, or 1.5 grams per day if they have high blood pressure, and to avoid processed foods, canned foods, and table salt.
Choice D reason: "I will eat chicken with the skin." is not a correct statement, as chicken skin is high in saturated fat and cholesterol, which can increase the risk of heart disease. The nurse should suggest the client to remove the skin from chicken before eating, and to choose lean cuts of poultry, fish, or meat.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A reason: Fever is not an indication of an allergic reaction, as it is a sign of infection or inflammation. The nurse should assess the infant for other causes of fever, such as ear infection, urinary tract infection, or viral illness.
Choice B reason: Jaundice is not an indication of an allergic reaction, as it is a sign of liver dysfunction or hemolysis. The nurse should evaluate the infant for other causes of jaundice, such as hepatitis, biliary atresia, or hemolytic anemia.
Choice C reason: Bruising is not an indication of an allergic reaction, as it is a sign of trauma or bleeding disorder. The nurse should examine the infant for other causes of bruising, such as injury, coagulopathy, or leukemia.
Choice D reason: Diarrhea is an indication of an allergic reaction, as it is a sign of gastrointestinal hypersensitivity or intolerance. The nurse should ask the parents about the infant's food intake, history of allergies, and symptoms of anaphylaxis, such as hives, swelling, or difficulty breathing.
Correct Answer is A
Explanation
Choice A reason: TPN is a form of nutrition that is delivered directly into the bloodstream through a central venous catheter. It is used for clients who have impaired or nonfunctional gastrointestinal tracts, such as those with acute kidney injury, bowel obstruction, or short bowel syndrome.
Choice B reason: The TPN does not necessarily have higher levels of vitamins than the recommended daily intake. The TPN is individually tailored to meet the client's nutritional needs, which may vary depending on their condition, weight, and laboratory values.
Choice C reason: The TPN does not ensure that the client's glucose level stays within the expected range. In fact, TPN can cause hyperglycemia due to the high concentration of dextrose in the solution. The client's blood glucose level should be monitored frequently and insulin should be administered as prescribed to prevent complications.
Choice D reason: The TPN is not higher in fats and protein, but lower in carbohydrates. The TPN contains a balanced mixture of macronutrients, including carbohydrates, proteins, and lipids, as well as micronutrients, such as electrolytes, vitamins, and minerals. The ratio of these components may vary depending on the client's nutritional needs and goals.
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