A nurse on an oncology unit is caring for a client.
Complete the following sentence by using the lists of options.
The nurse should recognize the client is most likely experiencing
The Correct Answer is {"dropdown-group-1":"C","dropdown-group-2":"A"}
- Malabsorption syndrome: While steatorrhea indicates fat malabsorption, this diagnosis is too general. The client’s symptoms are more likely linked to recent pelvic radiation, making a treatment-induced etiology more probable. There is no evidence of chronic GI disease or a primary malabsorption disorder that predates cancer treatment.
- Tumor lysis syndrome: Typically presents with hyperuricemia, hyperkalemia, and acute kidney injury due to rapid tumor breakdown, not GI symptoms. The client’s vital signs and urine output are stable, with no lab evidence of metabolic abnormalities or renal failure.
- Radiation enteritis: Caused by radiation damage to the small bowel, common in pelvic cancer treatments like for endometrial cancer. Symptoms such as nausea, steatorrhea, abdominal pain, and anorexia strongly support this diagnosis, especially within a week of initiating radiation.
- Steatorrhea : Fatty stools indicate impaired fat absorption due to inflammation of the intestinal lining, consistent with radiation-induced enteritis. This is a key symptom supporting a diagnosis related to intestinal damage from radiation.
- Metallic taste: Common with chemotherapy but non-specific; it does not indicate the underlying cause of malabsorption or abdominal discomfort. While notable, it’s not as critical as steatorrhea for identifying radiation enteritis.
- Constipation: The client reports two bowel movements today, so constipation is not present and contradicts the clinical picture. Steatorrhea, rather than absence of bowel movements, suggests increased motility or malabsorption.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is ["B","C","D"]
Explanation
A. Administer antiemetics following the meal: Administering antiemetics after meals is not effective in preventing nausea or vomiting, which can interfere with nutritional intake. For clients at risk of malnutrition, the goal is to promote adequate food consumption, and antiemetics should be given before meals if nausea is anticipated.
B. Provide mouth care before feeding: Providing oral hygiene before meals helps enhance taste perception and appetite, especially in long-term care clients who may experience dry mouth or poor oral health. It also reduces the risk of aspiration pneumonia by clearing away bacterial buildup. This simple but effective step promotes comfort and nutritional intake.
C. Assess for pain prior to mealtime: Pain can suppress appetite and reduce the client's willingness or ability to eat. Addressing pain before meals improves comfort and allows the client to focus on eating rather than being distracted by discomfort. Proper pain management is a vital part of a nutrition care plan for clients at risk for malnutrition.
D. Remove the bedpan from the client's sight: Removing unpleasant stimuli, such as a used or visible bedpan, helps create a more appetizing and dignified mealtime environment. Visual and olfactory triggers can suppress appetite, especially in vulnerable clients. Ensuring a clean and pleasant atmosphere supports improved nutritional intake.
E. Discourage snacks between meals: Discouraging snacks between meals can limit caloric intake in clients who already have reduced appetite or food intake. For those at risk of malnutrition, encouraging frequent small meals and nutritious snacks can be more effective in meeting daily nutritional needs. Restricting snacks may contribute to further calorie deficits.
Correct Answer is D
Explanation
A. Limits red meat intake to two servings a month: Limiting red meat intake is a protective dietary behavior when it comes to cancer prevention. High consumption of red and processed meats has been linked to colorectal and other cancers. Two servings a month is relatively low and does not place the client at increased risk, but rather may help reduce cancer risk.
B. Eats six servings of whole grains daily: Whole grains contain dietary fiber, antioxidants, and phytochemicals that support digestive health and reduce inflammation, which may protect against certain cancers, particularly colorectal cancer. Eating six servings of whole grains daily is consistent with cancer-preventive nutritional guidelines.
C. Eats at least five servings of fruits and vegetables daily: Fruits and vegetables provide essential vitamins, minerals, fiber, and phytonutrients that have cancer-fighting properties. A daily intake of at least five servings supports immune function, cellular repair, and may reduce the risk of various types of cancer, including stomach and lung cancers.
D. Limits alcohol consumption to two drinks per day: Consuming up to two alcoholic drinks daily may still increase cancer risk, especially for breast, liver, esophageal, and colorectal cancers. The safest approach in cancer prevention is to avoid alcohol or limit it to no more than one drink per day for women.
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