A nurse is reviewing the laboratory values for a client who is receiving a phosphate binder with meals for end-stage renal disease. Which of the following values should indicate to the nurse that the treatment is effective?
Serum potassium 4.8 mEq/L.
Total calcium 9.7 mg/dL.
Sodium 136 mEq/L.
Hemoglobin 15 g/dL.
The Correct Answer is B
Choice A rationale:
Serum potassium at 4.8 mEq/L is within the normal range (typically around 3.5-5.0 mEq/L), but potassium levels are not the primary concern when assessing the effectiveness of a phosphate binder for end-stage renal disease.
Choice B rationale:
This choice is the correct answer. Total calcium levels around 9.7 mg/dL (normal range approximately 8.5-10.2 mg/dL) are important indicators of the effectiveness of a phosphate binder. These levels reflect the balance between calcium and phosphate in the body, which is crucial for bone health and various physiological functions.
Choice C rationale:
Sodium at 136 mEq/L (normal range approximately 135-145 mEq/L) is within the normal range but is not a direct indicator of the effectiveness of a phosphate binder for end-stage renal disease.
Choice D rationale:
Hemoglobin at 15 g/dL (normal range varies by gender and age but is roughly 12-16 g/dL for adult females and 14-18 g/dL for adult males) is not related to the effectiveness of a phosphate binder. Hemoglobin levels reflect the oxygen-carrying capacity of the blood and are more relevant in assessing anemia or other blood-related conditions.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A rationale:
Serving foods hot might seem like a way to enhance the aroma and taste, which could be appealing to the client. However, hot foods might worsen nausea and discomfort for someone undergoing radiation therapy due to their heightened sensitivity to smells. This choice doesn't directly address the client's symptoms.
Choice B rationale:
Increasing the intake of liquids at mealtime could be helpful to prevent dehydration, but it doesn't directly address the reported symptoms of nausea, stomatitis (inflammation of the mouth), and weight loss. Moreover, certain liquids might irritate the client's throat, making this choice less suitable.
Choice C rationale:
Consuming foods high in fat content is not the ideal choice for this client. Fat-rich foods can be heavy and difficult to digest, potentially exacerbating nausea and not being well-tolerated by someone experiencing stomatitis.
Choice D rationale:
The best choice is to recommend foods high in protein. Protein is essential for tissue repair, immune function, and maintaining lean body mass. Given the client's reported weight loss and stomatitis, protein-rich foods can aid in promoting tissue healing and preventing further muscle loss. Additionally, focusing on protein sources that are easy to swallow and tolerate can address the client's discomfort while supporting their nutritional needs.
Correct Answer is D
Explanation
Choice A rationale:
Almonds do not contain a high percentage of water. They are a dry and crunchy snack with minimal water content, making them an inappropriate choice for maintaining hydration.
Choice B rationale:
Cheddar cheese is not a food with a high water content. It is a dairy product that has been processed and does not provide a significant source of water to help prevent dehydration.
Choice C rationale:
While whole-wheat bread may have some water content, it is not among the options with the greatest percentage of water. The moisture in bread is not as significant as in other options.
Choice D rationale:
Broccoli contains a substantial amount of water and is an excellent choice for maintaining hydration. It is a water-rich vegetable that can contribute to the body's water needs, making it a suitable recommendation for preventing dehydration.
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