A nurse is providing teaching about the Dietary Approaches to Stop Hypertension (DASH) diet to a client who has hypertension. Which of the following instructions should the nurse include?
"Consume ten percent of total calories from saturated fat."
"Increase intake of refined carbohydrates."
"Limit sodium intake to 3,200 milligrams per day."
"Consume foods that are high in calcium."
The Correct Answer is D
The DASH diet is a dietary approach specifically designed to lower blood pressure. It emphasizes consuming foods that are rich in nutrients like potassium, calcium, and magnesium, while reducing the intake of saturated fat, cholesterol, and sodium. Calcium-rich foods are an important component of the DASH diet as they have been shown to have a beneficial effect on blood pressure. Good sources of dietary calcium include low-fat dairy products, fortified
plant-based milk, leafy green vegetables, and calcium-fortified foods.
"Consume ten percent of total calories from saturated fat": The DASH diet recommends reducing the intake of saturated fat to improve heart health. The goal is to consume no more than 6% of total calories from saturated fat. Saturated fats are typically found in animal products, such as fatty cuts of meat, full-fat dairy products, and tropical oils like coconut and palm oil.
"Increase intake of refined carbohydrates": The DASH diet encourages the consumption of whole grains rather than refined carbohydrates. Whole grains are rich in fiber and other nutrients, which can help lower blood pressure. Refined carbohydrates, on the other hand, can lead to spikes in blood sugar levels and are generally less nutritious.
"Limit sodium intake to 3,200 milligrams per day": The DASH diet recommends reducing sodium intake to 2,300 milligrams per day or less. For individuals with hypertension or at risk for hypertension, including many clients with hypertension, further lowering sodium intake to 1,500 milligrams per day may be advised. Reducing sodium intake is important for blood pressure management.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Bananas: Bananas are a suitable choice for a client taking digoxin and furosemide. Digoxin is a medication commonly prescribed for heart failure and certain heart rhythm disorders, and maintaining adequate potassium levels is important while taking this medication. Bananas are a good source of potassium and can help prevent or correct low potassium levels (hypokalemia), which can be a potential side effect of both digoxin and furosemide.
Green beans: Green beans can be included in the client's diet when taking digoxin and furosemide. While they are a healthy vegetable choice, they do not have a direct impact on the potassium levels affected by these medications.
Blueberries: Blueberries are a nutritious fruit choice, but they do not have a specific relevance to the client's medication regimen of digoxin and furosemide. They can be part of a balanced diet but are not specifically recommended or contraindicated in this context.
Cucumbers: Cucumbers are a refreshing vegetable choice, but they do not have a direct impact on the potassium levels affected by digoxin and furosemide. While maintaining hydration is important, other foods would be more relevant for addressing potassium needs.
Correct Answer is D
Explanation
A. Obtain the client's electrolyte levels every 4 hr.While monitoring electrolyte levels is important, obtaining them every 4 hours is excessive for a client who is stable and just starting enteral feedings. Typically, electrolyte levels are monitored based on clinical condition and provider orders.
B. Keep the client's head elevated at 15° during feedings.The client's head should be elevated at least 30 to 45 degrees during enteral feedings to reduce the risk of aspiration and improve gastric emptying. A position of only 15 degrees is insufficient for safety.
C. Measure the client's gastric residual every 12 hr.Gastric residuals should be assessed more frequently, especially in the initial stages of enteral feeding. It is typically recommended to check gastric residuals every 4 to 6 hours to ensure proper gastric emptying and tolerance to the feedings.
D. Flush the client's tube with 30 mL of water every 4 hr.Flushing the tube with water every 4 hours is a standard practice to maintain tube patency, prevent clogging, and ensure that the client receives adequate hydration.
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