A nurse is teaching about weight loss to a client who weighs 154 lb. The client has been consuming 30 cal/kg/day. The nurse instructs the client to decrease her intake by 10 cal/kg/day. How many calories should the client consume per day? (Round the answer to the nearest whole number. Use a leading zero if it applies. Do not use a trailing zero.)

A. Cheese: Cheese is a developmental and nutritious snack for a 30-month-old toddler. It provides essential nutrients such as calcium and protein, which support bone development and growth. Cheese is also soft in texture and easy to chew, minimizing the risk of choking. Additionally, it can be cut into small, manageable pieces that are safe for toddlers to eat independently.
B. Grapes: Whole grapes are a choking hazard for children under the age of 4 due to their round shape and slippery texture. Even though they are nutritious, they should be cut into small, lengthwise pieces before offering them to toddlers. Offering whole grapes to a 30-month-old toddler puts the child at significant risk of aspiration or airway obstruction.
C. Plain popcorn: Popcorn is not safe for toddlers because it poses a high risk of choking. Its texture can be difficult for young children to chew thoroughly, and unpopped kernels or sharp edges can block or irritate the airway. Health authorities recommend avoiding popcorn until children are older and can chew food more effectively.
D. Raw carrots: Raw carrots are firm and hard to chew, making them a common choking hazard for toddlers. Unless they are cooked until soft or grated finely, they should not be given to young children. A 30-month-old toddler may not yet have the molar teeth or chewing coordination needed to handle raw vegetables safely.

A. Encourage the client to eat even if nauseated: Encouraging a client to eat despite nausea can worsen the sensation and potentially lead to vomiting. Nausea due to equilibrium imbalance, is more effectively managed by addressing the underlying cause and tailor meals to reduce nausea triggers. Forcing food intake may increase discomfort and reduce overall nutritional compliance.
B. Provide low-fat carbohydrates with meals: Low-fat carbohydrates, such as crackers, toast, or rice, are easier to digest and less likely to trigger nausea compared to high-fat or heavy meals. These types of foods can help settle the stomach and maintain energy levels without worsening nausea.
C. Limit fluid intake between meals: Limiting fluid intake between meals is not typically recommended for nausea caused by equilibrium imbalance. Adequate hydration is essential, and fluids can sometimes help reduce nausea if consumed in small, frequent sips. Restricting fluids without clinical indication could contribute to dehydration and worsen symptoms.
D. Serve hot foods at mealtime: Hot foods tend to have stronger smells, which can trigger or worsen nausea in sensitive individuals. Cool or room-temperature foods are better tolerated by clients experiencing nausea, especially when the nausea is related to vestibular issues. Reducing olfactory stimulation helps in managing nausea more effectively.