A nurse is reinforcing teaching with a client about nutrition.
The client has hypertension and is taking a potassium-wasting diuretic.
Which of the following dietary instructions should the nurse include in the teaching?
Increase consumption of canned tuna and salmon.
Consume oranges and bananas.
Limit intake of dried fruits.
Avoid cow's milk.
The Correct Answer is B
Choice A rationale
Canned tuna and salmon, while sources of protein and omega-3 fatty acids, are not particularly high in potassium. Clients taking potassium-wasting diuretics need foods rich in potassium to replace the electrolytes lost through increased urination.
Choice B rationale
Oranges and bananas are excellent sources of potassium. Potassium is an essential electrolyte that is often depleted by potassium-wasting diuretics like furosemide or hydrochlorothiazide. Consuming these fruits helps maintain adequate potassium levels, which are crucial for cardiac function and muscle contraction. The normal range for serum potassium is typically 3.5-5.0 mEq/L.
Choice C rationale
Dried fruits, such as apricots and raisins, are high in potassium. However, the question asks what the nurse *should* include, and while dried fruits are beneficial, fresh fruits like oranges and bananas are often more readily available and consumed in larger quantities.
Choice D rationale
Cow's milk contains potassium but is not specifically emphasized for clients on potassium-wasting diuretics. Other food sources like fruits and vegetables generally provide a more direct and often higher concentration of potassium without the added phosphorus and calcium found in milk, which may be considerations for some individuals.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Choice A rationale
Abrupt cessation of total parenteral nutrition (TPN) can lead to a rapid decrease in blood glucose levels. While receiving TPN, the body is continuously supplied with glucose. When this external glucose source is suddenly removed, the pancreas may continue to secrete insulin at a rate higher than needed, resulting in hypoglycemia. Signs and symptoms of hypoglycemia include sweating, tremors, confusion, and dizziness.
Choice B rationale
Hyperthermia, or elevated body temperature above the normal range of approximately 36.5°C to 37.5°C (97.7°F to 99.5°F), is not a typical complication following the discontinuation of TPN. Fever is usually associated with infection or inflammation, neither of which are a direct consequence of stopping TPN.
Choice C rationale
Flatulence, or the accumulation of gas in the digestive tract leading to bloating and the passage of gas, is related to dietary intake and digestive processes. Discontinuing TPN, which bypasses the digestive system, would not directly cause an increase in flatulence. In fact, digestive issues might improve once oral or enteral feeding resumes.
Choice D rationale
Tachycardia, an abnormally rapid heart rate (typically defined as above 100 beats per minute in adults), is not a direct physiological consequence of discontinuing TPN. While changes in fluid balance or electrolyte levels (which can occur with TPN but are monitored closely) could indirectly affect heart rate, hypoglycemia is a more immediate and direct risk upon TPN cessation.
Correct Answer is D
Explanation
Choice A rationale
High-fiber cereals are generally avoided on a soft diet because their roughage content can be difficult to digest and may cause gastrointestinal discomfort. A soft diet aims to minimize digestive work.
Choice B rationale
Fruit with the skin contains a significant amount of fiber, which is not appropriate for a soft diet. The skin is often the toughest part of the fruit and requires more digestion.
Choice C rationale
Raw vegetables are typically high in fiber and have a firm texture, making them difficult to chew and digest for individuals on a soft diet. Cooking vegetables softens their fibers.
Choice D rationale
Ground beef, when cooked thoroughly and is tender, is a suitable protein source for a soft diet. The grinding process breaks down the muscle fibers, making it easier to chew and digest compared to whole cuts of meat.
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