Chelsea Green is a 16-year-old white young woman brought to the health clinic today by her mother, Lisa Green.
Chelsea is a sophomore high school student who appears extremely underweight.
Lisa has been concerned for a while and decided that she needs to be seen by a health care professional.
Chelsea is not pleased to be at the appointment but agreed to come.
Rachael is a 30-year-old student nurse assigned to Sylvia, who is the nurse practitioner at the clinic.
They go in to see Chelsea.
Mrs.
Green tells them that Chelsea has been eating only small amounts and then works out 3 to 4 hours each day.
Chelsea tells them that she does not want to get fat like her mother.
On assessment, Chelsea's body mass index is 17. Lisa Green asks Rachael if she can recommend a healthy diet for her as well.
She tells Rachael that she has gained 20 lb in the past few years and is overweight as Chelsea pointed out.
To what resource sponsored by the USDA could Rachael refer Mrs.
Green?

Choice A rationale

Vanilla pudding is often restricted in dysphagia diets due to its smooth, slippery texture, which can be difficult to control in the oral cavity and increases the risk of aspiration into the airway. Individuals with dysphagia may have impaired swallowing mechanisms, making thin, liquid-like consistencies particularly hazardous.

Choice B rationale

Cranberry juice is a thin liquid and poses a significant aspiration risk for a patient with dysphagia. Thin liquids are difficult to manage in the mouth and throat, increasing the likelihood of the liquid entering the trachea instead of the esophagus. Patients with swallowing difficulties often require thickened liquids to improve bolus control.

Choice C rationale

Beef broth is a clear liquid and, similar to cranberry juice, presents a high risk of aspiration for a patient with dysphagia. Its thin consistency makes it challenging for individuals with impaired swallowing to control its movement, potentially leading to it entering the airway and causing respiratory complications.

Choice D rationale

Orange gelatin, while seemingly semi-solid, often melts into a thin liquid in the mouth due to body temperature. This change in consistency makes it difficult to control and increases the risk of aspiration in patients with dysphagia. Gelatin's slippery texture further compounds this risk.

Choice A rationale

Green leafy vegetables are excellent sources of vitamins, minerals, and fiber, which are crucial for overall health during breastfeeding. However, they are not primary sources of complete protein, which contains all nine essential amino acids needed for milk production and maternal tissue repair.

Choice B rationale

Citrus fruits and juices are rich in vitamin C and provide hydration, which are important during breastfeeding. However, they are primarily sources of carbohydrates and micronutrients and do not offer significant amounts of protein necessary for increased protein intake during lactation.

Choice C rationale

White bread, rice, and potatoes are primarily sources of carbohydrates, providing energy. While they contribute to the overall caloric intake needed during breastfeeding, they are low in protein and do not offer the essential amino acids required in higher amounts for milk production and maternal needs.

Choice D rationale

Nuts, turkey breast, and lean meats are excellent sources of complete protein, providing all the essential amino acids required by a breastfeeding mother and her infant. These foods support milk production, tissue repair, and overall nutritional needs during lactation, making them healthy choices for increasing protein intake.