A nurse is reinforcing teaching with a newly licensed nurse who is caring for a client who has AIDS. The nurse should instruct the newly licensed nurse to clean spills of the client's blood with a solution of water and which of the following cleaning agents?

Choice A Reason:

Elevate the head of the client's bed for 1 hr. after the feeding is appropriate. This action helps minimize the risk of aspiration. Elevating the head of the bed (typically at least 30 to 45 degrees) can reduce the chance of reflux and aspiration of the feeding solution into the lungs. This position should ideally be maintained for about 1 hour after the feeding to aid digestion and reduce the risk of complications.

Choice B Reason:

Administering the feeding solution at a cold temperature is inappropriate. Feeding solutions are generally administered at room temperature or slightly warmed to prevent discomfort and minimize the risk of altering the client's core body temperature. Cold temperatures can cause discomfort or cramping and might affect the absorption of the nutrients. Therefore, administering the feeding solution at a cold temperature is not recommended.

Choice C Reason:

Rotating the jejunostomy tube once per day is inappropriate. Rotating the jejunostomy tube is not typically part of routine care. Tube rotation can cause discomfort, irritation, and potential injury to the gastrointestinal tract. Tubes should be secured properly to prevent movement but not rotated unless specifically instructed by a healthcare provider for a particular reason, such as checking for proper tube placement.

Choice D Reason:

Flushing the tube with 90 ml of sterile water before and after the feeding is inappropriate.

Flushing the tube with sterile water before and after the feeding helps ensure the patency of the tube and prevents clogging. It's a standard procedure to clear the tube and maintain its function

Choice A Reason:

3 oz chicken breast is incorrect. Chicken breast contains iron, but its iron content is generally lower compared to red meats like beef. It contains less heme iron, which is more readily absorbed by the body, compared to the iron in red meats.

Choice B Reason:

3 oz canned tuna is incorrect. Tuna is a good source of protein but doesn't contain as much iron as red meats. While it does have some iron content, it's generally lower compared to red meats like ground beef.

Choice C Reason:

3 oz pork roast is incorrect. Pork contains iron, but its iron content might not be as high as that found in red meats like ground beef. The specific cut and preparation method can also affect the iron content, but generally, pork might not provide as much iron as beef.

Choice D Reason:

3 oz ground beef is correct. Red meat, like ground beef, generally contains higher amounts of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based sources. This makes ground beef a good source of iron for individuals with iron-deficiency anemia.