In conducting community health teaching, the nurse plans to describe foods that will help prevent rickets. What food product should the nurse recommend as the best dietary source for preventing rickets?

Bananas.

Apple juice.

Oranges.

Fortified milk.

Answer and Explanation

The Correct Answer is D

Choice A

Bananas are incorrect. While bananas contain some nutrients, they are not significant sources of vitamin D, calcium, or phosphate, which are key nutrients for preventing rickets.

Choice B

Apple juice is incorrect. Apple juice is not a significant source of vitamin D, calcium, or phosphate. It may contain some vitamins and minerals, but it is not a primary food source for preventing rickets.

Choice C

Oranges are incorrect. Like bananas and apple juice, oranges are not significant sources of vitamin D, calcium, or phosphate. While they contain vitamin C, which is important for overall health, they are not the best dietary source for preventing rickets.

Choice D

Fortified milk is correct. Rickets is a condition primarily caused by a deficiency of vitamin D, calcium, or phosphate. Vitamin D is crucial for the proper absorption of calcium and phosphorus in the body, which are essential for bone health and development. Fortified milk is an excellent dietary source for preventing rickets because it is often enriched with vitamin D and calcium, both of which are important for bone mineralization and growth.

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Correct Answer is A

Explanation

Choice A

Counting carbohydrates will ensure glucose levels stay within a normal range is accurate. When providing dietary education to a client with Type 2 diabetes mellitus, it's important to emphasize the role of carbohydrate counting in managing blood glucose levels. Carbohydrate intake significantly impacts blood sugar levels, and counting carbohydrates can help the client make informed decisions about their meals and medications to maintain glucose levels within a normal range.

Choice B

Many carbohydrates are found in starches and fruits is not accurate. Carbohydrates are present in a variety of foods, including starches (such as bread, rice, and pasta) but not fruits. Educating the client about sources of carbohydrates can help them make choices that support blood sugar management.

Choice C

It is best to count carbohydrates when it feels like blood glucose is low is not accurate. Counting carbohydrates is an ongoing practice that helps individuals with diabetes maintain consistent blood sugar levels throughout the day, not just when blood glucose feels low.

Choice D

Examples of complex carbohydrates are white rice and cereals is inaccurate. White rice and many cereals are actually exampling of simple carbohydrates. Complex carbohydrates include foods like whole grains, legumes, and vegetables. It's important to provide accurate information about carbohydrate types.

A. Offer water to the client hourly. B. Reduce dairy product intake. C. Increase daily sodium intake. D. Review the intake and output record.

Correct Answer is D

Explanation

Choice A

Offering water to the client hourly is not appropriate. While staying hydrated is important for overall health, offering water hourly might not be necessary unless there is a specific indication of dehydration. However, monitoring the client's fluid intake and output is a good approach.

Choice B

Reducing dairy product intake is not appropriate. Dairy product intake is not typically associated with sudden onset confusion. Reducing dairy product intake would not be the primary intervention for addressing confusion.

Choice C

Increasing daily sodium intake is not appropriate. Increasing sodium intake is unlikely to be the appropriate intervention for confusion unless there is a specific medical reason for it. Moreover, excessive sodium intake can have negative health consequences.

Choice D

Reviewing the intake and output record is appropriate. Confusion in an older client can be caused by various factors, including medical conditions, medication side effects, dehydration, and electrolyte imbalances. Reviewing the intake and output record (option D) is a reasonable intervention to gather more information about the client's fluid balance and hydration status. This can help the nurse assess whether the confusion might be related to dehydration or electrolyte imbalances.

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In conducting community health teaching, the nurse plans to describe foods that will help prevent rickets. What food product should the nurse recommend as the best dietary source for preventing rickets?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

The nurse is providing dietary education to a client newly diagnosed with Type 2 diabetes mellitus. Which information should the nurse provide?

Correct Answer is A

Explanation

The nurse is caring for an older client with that is exhibiting signs of confusion. Which intervention should the nurse implement?

Correct Answer is D

Explanation

When conducting diet teaching for a client diagnosed with hypokalaemia, which foods should the nurse encourage the client to eat?

A client with celiac disease selects a bowl of oatmeal with fresh fruit and skim milk, grapefruit juice, and coffee from the breakfast menu. Which action is most important for the nurse to implement?

A client who is training for a first marathon arrives at the clinic reporting an increase in the frequency of leg cramps. Which recommendation should the nurse provide to help decrease the frequency of leg cramps?

The nurse is caring for a client who has been diagnosed with malnutrition. Which finding supports the medical diagnosis?

The nurse is preparing the client for discharge and discussing home medications. What home medications may affect the amount of insulin needed by the client? Select all that apply.

A young adult client with a history of iron deficiency anaemia has a haemoglobin of 10.5 g/dL (6.52 mmol/L). Which food choice should the nurse recommend to this client? Reference Range Haemoglobin (Hgb) [Reference Range: Male: 14 to 18 g/dL or 8.7 to 11.2 mmol/L]

A client has a serum sodium level of 155 mEq/L (155 mmol/L). The nurse should encourage the client to make which selection from the lunch menu? Reference Range Sodium [Reference Range: Adult 136 to 145 mEq/L or 136 to 145 mmol/L]