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Exhibits

The nurse is reviewing the client's dietary choices for opportunities to promote better outcomes by limiting gout attacks.

Select the 3 dietary choices that are not part of the recommended diet for a client with gout.

Spinach

Chicken

Lentils

Oranges

Shrimp

Liver

Garlic.

Sardines

Answer and Explanation

Correct Answer : E,F,H

A. Spinach: Although it contains moderate purine levels, spinach is generally considered safe in moderation for people with gout.

B. Chicken: Lean meats, like chicken, contain moderate purines and are typically allowed in controlled portions.

C. Lentils: While lentils have some purine content, they are generally less likely to trigger gout attacks and can be included in a balanced diet.

D. Oranges: Oranges are low in purines and high in vitamin C, which may help reduce uric acid levels.

E. Shrimp: Seafood, particularly shellfish, is high in purines, which can increase uric acid levels and trigger gout attacks.

F. Liver: Organ meats, such as liver, are rich in purines and should be avoided by individuals with gout, as they can contribute to elevated uric acid levels.

G. Garlic: Garlic is low in purines and is safe for individuals with gout.

H. Sardines: Sardines are also high in purines, making them likely to exacerbate gout by increasing uric acid production.

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Correct Answer is B

Explanation

A. Limiting oral fluid intake may be necessary in some cases of glomerulonephritis, especially if the client is experiencing edema or hypertension, but this is not a universal recommendation and should be assessed individually.

B. Restricting protein intake is important for clients with glomerulonephritis to reduce the workload on the kidneys and prevent further damage. This is a critical dietary adjustment that nurses should emphasize.

C. Increasing potassium-rich foods can be contraindicated in clients with glomerulonephritis, especially if renal function is compromised, as it can lead to hyperkalemia.

D. While high-fiber foods can be beneficial for overall health, they do not directly address the specific dietary needs of a client with glomerulonephritis in terms of protein and electrolyte balance.

A. Joint pain. B. Low grade fever. C. Muscle atrophy. D. Hematuria.

Correct Answer is D

Explanation

A. Joint pain is a common symptom of systemic lupus erythematosus (SLE) and, while it may indicate an exacerbation of the disease, it is not the most critical finding to report.

B. A low-grade fever can signify an infection or increased disease activity but is generally not as urgent as changes in renal function or systemic involvement.

C. Muscle atrophy is a concern over time but does not pose an immediate threat to the client’s health compared to acute changes in kidney function.

D. Hematuria is significant in SLE as it can indicate renal involvement, such as lupus nephritis, which can lead to severe complications. This finding requires prompt reporting and assessment to prevent further renal damage and manage potential complications effectively.

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Exhibits The nurse is reviewing the client's dietary choices for opportunities to promote better outcomes by limiting gout attacks. Select the 3 dietary choices that are not part of the recommended diet for a client with gout.

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

The nurse is teaching a client with glomerulonephritis about self-care. Which dietary recommendation should the nurse encourage the client to follow?

Correct Answer is B

Explanation

A client is admitted to the medical unit during an exacerbation of systemic lupus erythematosus (SLE). It is most important to report which assessment finding to the healthcare provider?

Correct Answer is D

Explanation

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Exhibits

The nurse is reviewing the client's dietary choices for opportunities to promote better outcomes by limiting gout attacks.

Select the 3 dietary choices that are not part of the recommended diet for a client with gout.