A nurse is teaching a client who is postpartum and has been diagnosed with iron deficiency anemia. Which of the following dietary recommendations should the nurse include in the teaching plan?

Milk and turkey slices

Yogurt and mozzarella

Spinach and beef

Fish and cottage cheese

Answer and Explanation

The Correct Answer is C

A.   While milk is a good source of calcium, it is not beneficial for iron absorption. In fact, high calcium intake can inhibit iron absorption. Turkey is a good source of heme iron, which is more easily absorbed by the body compared to non-heme iron (found in plant-based sources). While turkey is beneficial, the combination with milk is not ideal due to the calcium interfering with iron absorption.
B.   Like milk, yogurt is rich in calcium. Calcium can inhibit iron absorption, making yogurt less ideal for improving iron levels if consumed in large amounts with iron-rich foods. This is also a dairy product high in calcium. Combining it with yogurt does not enhance iron absorption and can hinder it.
C.   Spinach is a good source of non-heme iron, though it contains oxalates, which can inhibit iron absorption. However, spinach can still contribute to overall iron intake. Beef is an excellent source of heme iron, which is easily absorbed by the body. Combining beef with spinach can help improve overall iron intake, despite the oxalates in spinach.
D.   Fish, such as salmon or tuna, is a good source of heme iron, which is beneficial for increasing iron levels. Cottage cheese is a dairy product high in calcium, which can inhibit iron absorption if consumed in large amounts.

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Correct Answer is ["A","B","C","D"]

Explanation

A. This helps to remove dirt, pesticides, and harmful bacteria that may be present on the surface of the vegetables.
B. This ensures that any bacteria that may have grown on the food are killed.
C. Unpasteurized dairy products may contain harmful bacteria, such as Salmonella and Listeria.
D. This helps to prevent the growth of bacteria.
E. Cooked foods should be kept hot (above 60°C/140°F) or cold (below 4°C/40°F) to prevent bacterial growth.

A. To remove gastric acid that might cause dyspepsia B. To identify delayed gastric emptying C. To determine the client's electrolyte balance D. To confirm the placement of the NG tube

Correct Answer is B

Explanation

A. Measuring gastric residuals is not intended to remove gastric acid or address dyspepsia (indigestion). Instead, residuals help assess the function of the stomach and the effectiveness of the feeding process.
B. Measuring gastric residuals helps determine if the stomach is emptying properly. If residuals are high, it can indicate delayed gastric emptying, which means the stomach is not processing the enteral feedings effectively. This could signal potential issues like gastroparesis or obstruction and may necessitate adjusting the feeding rate or formula, or evaluating the client for other complications.
C. While electrolyte balance is important in overall nutritional care, measuring gastric residuals is not used to assess electrolytes. Instead, it focuses on stomach function and gastric emptying.
D. Confirming the placement of the NG tube is done through other methods, such as aspirating gastric contents and checking pH, or by using imaging techniques. Measuring residuals does not provide information on tube placement but rather on stomach function and feeding tolerance.

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A nurse is teaching a client who is postpartum and has been diagnosed with iron deficiency anemia. Which of the following dietary recommendations should the nurse include in the teaching plan?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select all that apply)."

Correct Answer is ["A","B","C","D"]

Explanation

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Correct Answer is B

Explanation

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