A nurse is reinforcing teaching about measures to control odor with a client who has a new colostomy.
Which of the following foods should the nurse recommend the client include in their diet?

Eggs.

Asparagus.

Potatoes.

Dried beans.

Answer and Explanation

The Correct Answer is C

Choice A rationale

Eggs are high in sulfur-containing amino acids such as methionine, which bacteria in the gut break down to produce hydrogen sulfide gas. This gas significantly contributes to odor in individuals with colostomies. Thus, eggs are not recommended for controlling odor.

Choice B rationale

Asparagus contains a compound known as asparagusic acid, which breaks down into sulfur-containing byproducts during digestion. These compounds are excreted and can lead to malodorous output in colostomy patients, making asparagus less suitable for controlling odor.

Choice C rationale

Potatoes are low in sulfur-containing compounds and high in fiber, which promotes healthy digestion and decreases gas formation. They are considered a low-odor food, making them ideal for inclusion in the diet of colostomy patients aiming to minimize odor.

Choice D rationale

Dried beans are rich in complex carbohydrates such as raffinose and stachyose that ferment in the large intestine. This fermentation process generates excessive gas, leading to increased odor in colostomy patients. Therefore, dried beans are not advisable.

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Correct Answer is C

Explanation

Choice A rationale

Fasting is not required before a bone marrow aspiration, as the procedure does not involve anesthesia requiring an empty stomach. Preparation focuses on minimizing anxiety and ensuring access to the site, rather than dietary restrictions.

Choice B rationale

Local anesthetic agents are administered during a bone marrow aspiration to numb the insertion site and reduce pain. This intervention is crucial for client comfort and is standard practice in most healthcare facilities.

Choice C rationale

Pressure is applied to the aspiration site immediately after the procedure to control bleeding. Bone marrow aspiration involves penetrating the bone, and applying pressure helps achieve hemostasis and reduces the risk of complications such as hematoma formation.

Choice D rationale

The bone marrow is typically aspirated from the iliac crest (hip bone) rather than the femur. This site is preferred because it is more accessible, less painful for the client, and contains sufficient marrow for analysis.

A. Instruct the client to tilt their head back to facilitate swallowing. B. Schedule physical therapy directly before meals. C. Provide oral care before meals. D. Encourage the client to use a straw.

Correct Answer is C

Explanation

Choice A rationale

Instructing the client to tilt their head back increases the risk of aspiration by misaligning the airway and esophagus. Clients with dysphagia require strategies that minimize the risk of aspiration and promote safe swallowing, such as a neutral head position or chin tuck.

Choice B rationale

Scheduling physical therapy directly before meals is inappropriate as it may cause fatigue, reducing the client’s ability to eat safely. Proper scheduling ensures clients have sufficient energy to focus on eating, essential for minimizing aspiration risks in those with dysphagia.

Choice C rationale

Providing oral care before meals reduces the bacterial load in the oral cavity, lowering the risk of aspiration pneumonia if food or liquids are accidentally aspirated. Maintaining good oral hygiene is a key preventive measure for complications related to dysphagia.

Choice D rationale

Encouraging the use of a straw is contraindicated as it can increase the risk of aspiration. Using a straw can direct liquids forcefully to the throat, overwhelming the client’s ability to control swallowing, which is a safety concern for individuals with dysphagia.

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A nurse is reinforcing teaching about measures to control odor with a client who has a new colostomy.Which of the following foods should the nurse recommend the client include in their diet?

Nursing Test Bank

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A nurse is reinforcing teaching about measures to control odor with a client who has a new colostomy.
Which of the following foods should the nurse recommend the client include in their diet?