A nurse is providing teaching to a client who has a prescription for a low-saturated fat diet. Which of the following statements by the client indicates an understanding of the teaching?

"I can choose an avocado dip instead of salsa."

"I can eat the skin on poultry if it is broiled."

"I will include 7 ounces of fish in my diet weekly."

"I will use margarine on my waffles."

Answer and Explanation

The Correct Answer is A

Avocado is a healthy source of unsaturated fats, which are beneficial for cardiovascular health. Choosing an avocado dip instead of salsa, which is typically low in fat, aligns with the goal of reducing saturated fat intake.

The other statements are incorrect:

Eating the skin on poultry, even if it is broiled, is not recommended for a low-saturated fat diet. Poultry skin contains significant amounts of saturated fat, so it is advisable to remove the skin before consumption to reduce saturated fat intake.

Including 7 ounces of fish in the diet weekly is not specific to a low-saturated fat diet. While fish is a healthy protein source, the recommendation to consume 7 ounces of fish per week is related to the intake of omega-3 fatty acids, which have cardiovascular benefits. However, the specific type of fish and preparation methods should be considered to ensure a low-saturated fat content.

Using margarine on waffles is not advisable for a low-saturated fat diet. Most margarines contain trans fats or hydrogenated oils, which are unhealthy and contribute to an increase in saturated fat intake. It is better to choose healthier alternatives such as spreads made from nuts, seeds, or avocado, or to use a small amount of healthier oils like olive oil or canola oil.

Nursing Test Bank

Quiz #1: RN Exams Pharmacology Exams Quiz #2: RN Exams Medical-Surgical Exams Quiz #3: RN Exams Fundamentals Exams Quiz #4: RN Exams Maternal-Newborn Exams Quiz #5: RN Exams Anatomy and Physiology Exams Quiz #6: RN Exams Obstetrics and Pediatrics Exams Quiz #7: RN Exams Fluid and Electrolytes Exams Quiz #8: RN Exams Community Health Exams Quiz #9: RN Exams Promoting Health across the lifespan Exams Quiz #10: RN Exams Multidimensional care Exams

Get 100+ Naxlex Exit Exams for $79 Try Naxlex NCLEX-RN (14 Day Free-Trial)

Naxlex Comprehensive Predictor Exams

Quiz #1: Naxlex RN Comprehensive online practice 2019 B with NGN Quiz #2: Naxlex RN Comprehensive Predictor 2023 Quiz #3: Naxlex RN Comprehensive Predictor 2023 Exit Exam A Quiz #4: Naxlex HESI Exit LPN Exam Quiz #5: Naxlex PN Comprehensive Predictor PN 2020 Quiz #6: Naxlex VATI PN Comprehensive Predictor 2020 Quiz #8: Naxlex PN Comprehensive Predictor 2023 - Exam 1 Quiz #10: Naxlex HESI PN Exit exam Quiz #11: Naxlex HESI PN EXIT Exam 2

Free Nursing Study Resources

Correct Answer is C

Explanation

A level 1 dysphagia diet, also known as a pureed diet, is recommended for individuals with severe swallowing difficulties. It involves pureeing or blending all foods to a smooth consistency to facilitate swallowing and prevent choking.
● Chicken noodle soup: This option typically contains solid ingredients such as chicken, noodles, and vegetables, which are not suitable for a level 1 dysphagia diet. The client may have difficulty swallowing these solid components.
● Apple juice: Liquids, including apple juice, are generally not included in a level 1 dysphagia diet as they require minimal swallowing effort. However, it is essential to consult a speech-language pathologist or dysphagia specialist regarding the client's specific liquid consistency recommendations.
● Pudding: Pudding is an ideal choice for a level 1 dysphagia diet as it can be easily pureed to a smooth consistency that is safe for swallowing. It provides a creamy and soft texture that is easier for individuals with dysphagia to manage.
● Milk: Milk is not typically recommended for a level 1 dysphagia diet as it is a liquid and requires minimal swallowing effort. Similar to apple juice, specific liquid consistency recommendations should be sought from a dysphagia specialist.

A. Assess for pain prior to mealtime. B. Discourage snacks between meals. C. Provide mouth care before feeding. D. Remove the bedpan from the client's sight. E. Administer antiemetics following the meal.

Correct Answer is ["A","C","D"]

Explanation

In a nutrition plan for a client at risk for malnutrition, the nurse should include the following actions:

Assess for pain prior to mealtime: Pain can significantly impact a person's appetite and ability to eat. Assessing for pain before mealtime can help identify any discomfort that may hinder the client's ability to eat.

Provide mouth care before feeding: Proper oral hygiene is essential for maintaining a healthy appetite and preventing oral health issues that can affect eating. Providing mouth care before feeding helps ensure a clean and comfortable oral environment.

Remove the bedpan from the client's sight: Sight and smell can have a significant impact on a person's appetite. Removing the bedpan from the client's sight can help create a more pleasant dining environment and promote a better appetite.

However, the following actions should not be included in the plan:

Discourage snacks between meals: For clients at risk for malnutrition, it may be necessary to encourage nutrient-dense snacks between meals to increase caloric intake. Discouraging snacks may further contribute to malnutrition.

Administer antiemetics following the meal: Administering antiemetics following a meal is not a routine action in a nutrition plan. Antiemetics are typically used to treat nausea and vomiting, which may interfere with a person's ability to eat, but their administration should be based on specific symptoms and prescribed by a healthcare provider.

View Question and Answer

Whether you are a student looking to ace your exams or a practicing nurse seeking to enhance your expertise , our nursing education contents will empower you with the confidence and competence to make a difference in the lives of patients and become a respected leader in the healthcare field.

Visit Naxlex, invest in your future and unlock endless possibilities with our unparalleled nursing education contents today

A nurse is providing teaching to a client who has a prescription for a low-saturated fat diet. Which of the following statements by the client indicates an understanding of the teaching?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A nurse is caring for a client who has dysphagia and requires a level 1 dysphagia diet. Which of the following foods should the nurse choose for this client?

Correct Answer is C

Explanation

A nurse in a long-term care facility is implementing a nutrition plan for a client who is at risk for malnutrition. Which of the following actions should the nurse include in the plan? (Select all that apply.)

Correct Answer is ["A","C","D"]

Explanation

A nurse is reviewing the laboratory results of a client who has bulimia nervosa. The nurse should notify the provider of which of the following results?

A nurse is assessing an older adult client who has dysphagia and is experiencing dehydration. Which of the following findings should the nurse expect?

A nurse is reviewing the medical record of a client who has AIDS and is malnourished. The client has been receiving total parenteral nutrition (TPN). Which of the following findings should the nurse identify as a therapeutic response to the TPN?

A nurse is teaching a client who is at 10 weeks of gestation about increasing folate in her diet. Which of the following food choices should the nurse recommend as the best source of folate?

A nurse is developing a plan of care for a client who is receiving radiation therapy and is experiencing nausea. Which of the following interventions should the nurse include in the plan?

A nurse is initiating continuous enteral feedings for a client who has a new gastrostomy tube. Which of the following actions should the nurse take?

A nurse is assessing a client who is recovering from a stroke. Which of the following findings is a manifestation of dysphagia?

A nurse is reviewing a client's laboratory results for effectiveness of total parenteral nutrition (TPN). Which of the following laboratory values is the best indicator for the nurse to monitor for short-term effectiveness of the TPN?