A nurse is teaching a group of nurses about the dietary practices to consider when planning care for clients who follow a kosher diet. Which of the following dietary practices should the nurse include in the teaching?
The client replaces salt with soy sauce.
The client's primary vegetables are squash and corn.
The client can eat meat and nondairy margarine together.
The client uses their right hand when eating food.
The Correct Answer is C
Choice A reason: The client should not replace salt with soy sauce, as soy sauce is not kosher. Soy sauce is made from fermented soybeans and wheat, which are not allowed in a kosher diet. The client should use kosher salt or other kosher seasonings instead.
Choice B reason: The client's primary vegetables should not be squash and corn, as they are not considered kosher. Squash and corn are classified as kitniyot, which are legumes, grains, seeds, and other plant products that are not allowed in a kosher diet. The client should eat more leafy greens, root vegetables, and fruits, which are kosher.
Choice C reason: The client can eat meat and nondairy margarine together, as they are both kosher. Nondairy margarine is made from vegetable oils, which are pareve, meaning they are neither meat nor dairy. The client should avoid eating meat and dairy products together, as they are not kosher.
Choice D reason: The client does not need to use their right hand when eating food, as this is not a requirement of a kosher diet. This is a practice of some Muslims, who believe that the right hand is for eating and the left hand is for cleaning. The client should follow the rules of kashrut, which are the Jewish laws of kosher food.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
Choice A reason: Weight gain of 0.45 kg (1 lb) per week is not within the expected reference range for a client who is in the second trimester of pregnancy and has a normal BMI. The recommended weight gain for this client is 0.35 to 0.5 kg (0.8 to 1 lb) per week.
Choice B reason: Intake of 200 extra calories per day is within the expected reference range for a client who is in the second trimester of pregnancy and has a normal BMI. The recommended caloric intake for this client is 2200 to 2900 calories per day, which is about 340 to 450 calories more than the pre-pregnancy intake.
Choice C reason: Intake of 100 extra calories per day is not within the expected reference range for a client who is in the second trimester of pregnancy and has a normal BMI. The recommended caloric intake for this client is 2200 to 2900 calories per day, which is about 340 to 450 calories more than the pre-pregnancy intake.
Choice D reason: Weight gain of 0.91 kg (2 lb) per week is not within the expected reference range for a client who is in the second trimester of pregnancy and has a normal BMI. The recommended weight gain for this client is 0.35 to 0.5 kg (0.8 to 1 lb) per week.
Correct Answer is A
Explanation
Choice A reason: Checking the client's deep tendon reflexes every 4 hr is a appropriate action for a nurse to take for a client who has hypomagnesemia. Hypomagnesemia is a low level of magnesium in the blood, which can cause neuromuscular excitability and hyperreflexia. The nurse should monitor the client's reflexes for signs of increased or decreased response, which can indicate worsening or improving hypomagnesemia.
Choice B reason: Encouraging the client to consume more fiber is not a relevant action for a nurse to take for a client who has hypomagnesemia. Fiber is beneficial for digestive health and blood glucose control, but it has no direct effect on magnesium levels. The nurse should encourage the client to consume foods that are rich in magnesium, such as green leafy vegetables, nuts, seeds, legumes, and whole grains.
Choice C reason: Restricting the client's fluid intake to 500 mL/day is not a safe or effective action for a nurse to take for a client who has hypomagnesemia. Fluid restriction can cause dehydration, electrolyte imbalance, and kidney damage, which can worsen hypomagnesemia. The nurse should maintain the client's fluid balance and monitor their urine output and specific gravity.
Choice D reason: Limiting sodium-containing foods on the client's meal tray is not a necessary action for a nurse to take for a client who has hypomagnesemia. Sodium is not directly related to magnesium levels, and limiting sodium intake can cause hyponatremia, which is a low level of sodium in the blood. The nurse should ensure that the client receives adequate sodium intake from their diet or supplements.
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