A nurse is reinforcing teaching with a client about following a low-cholesterol diet after coronary artery bypass grafting. Which of the following food choices reflects the client's understanding of these dietary instructions?

Liver

Milk

Beans

Eggs

Answer and Explanation

The Correct Answer is C

A. Liver

Liver is high in cholesterol and should be limited in a low-cholesterol diet. It is a rich source of dietary cholesterol.

B. Milk

While milk itself is not particularly high in cholesterol, it contains saturated fat. In a low-cholesterol diet, it is often recommended to choose low-fat or fat-free dairy products to reduce saturated fat intake.

C. Beans

This is the correct choice. Beans are a plant-based protein source that is low in cholesterol. They are high in fiber and contribute to heart-healthy eating.

D. Eggs

Eggs are a source of dietary cholesterol. While current dietary guidelines suggest that moderate egg consumption may be acceptable for many individuals, those following a low-cholesterol diet may need to be mindful of their overall cholesterol intake from various sources.

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Correct Answer is C

Explanation

A. Instruct the client to tilt her head back when she swallows.

Tipping the head back during swallowing is not recommended, especially for individuals with dysphagia. It can increase the risk of aspiration, as it may interfere with the normal swallowing mechanism. The head should be kept in a neutral position during swallowing.

B. Place food on the left side of the client’s mouth.

Placing food on the side with weakness may lead to difficulty in chewing and increased risk of aspiration. The placement of food should be based on the individual's ability and preference, and it's important to consider the safety of swallowing.

C. Add thickener to fluids.

This is the correct choice. Adding thickener to fluids can help modify their consistency, making them easier to swallow and reducing the risk of aspiration. The appropriate thickness should be determined based on the individual's ability to swallow safely.

D. Serve food at room temperature.

While serving food at room temperature may be a preference for some individuals, it is not specifically addressing the safety concerns related to dysphagia and left-sided weakness. The focus should be on modifying food textures and consistencies to ensure safe swallowing.

A. Discuss a referral to home health and hospice care with the client and family. B. Contact the social worker to assist with nursing home placement. C. Talk with the provider about extending the client’s hospital stay. D. Instruct the family about meeting the client’s palliative care needs at home.

Correct Answer is A

Explanation

A. Discuss a referral to home health and hospice care with the client and family.

This is the correct answer. Discussing a referral to home health and hospice care addresses the client's expressed desire to go home and provides the necessary support and care for both the client and the family during this challenging time.

B. Contact the social worker to assist with nursing home placement.

This option may not align with the client's wish to go home. Nursing home placement may not be the preferred choice, especially when the client wants to spend their final days in a home setting.

C. Talk with the provider about extending the client’s hospital stay.

Prolonging the hospital stay may not meet the client's expressed wish to go home and may not provide the same level of comfort and support as home health and hospice care.

D. Instruct the family about meeting the client’s palliative care needs at home.

While providing information about meeting palliative care needs at home is important, it is more comprehensive to involve home health and hospice services, which can provide skilled care, emotional support, and assistance to the family in managing the client's care needs at home.

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A nurse is reinforcing teaching with a client about following a low-cholesterol diet after coronary artery bypass grafting. Which of the following food choices reflects the client's understanding of these dietary instructions?

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