Key nursing interventions for all renal disorders include: (Select all that apply)

Choice A: Increase Sodium Intake

Increasing sodium intake is generally not recommended for patients with renal disorders. High sodium intake can lead to fluid retention, hypertension, and worsening of kidney function. Patients with renal disorders are often advised to follow a low-sodium diet to manage these risks.

Choice B: Monitor Intake/Output

Monitoring intake and output (I/O) is crucial for patients with renal disorders. It helps in assessing kidney function and fluid balance. Accurate measurement of fluid intake and urine output can provide valuable information about the patient’s hydration status and kidney function. This intervention is essential for preventing fluid overload and dehydration.

Choice C: Daily Weights

Daily weights are an important intervention for patients with renal disorders. Monitoring weight daily helps in detecting fluid retention early. Sudden weight gain can indicate fluid overload, which is a common issue in patients with kidney problems. By tracking daily weights, healthcare providers can make timely adjustments to the patient’s treatment plan.

Choice D: Monitor Blood Pressure

Monitoring blood pressure is a key intervention for patients with renal disorders. Hypertension is both a cause and a consequence of kidney disease. Regular monitoring of blood pressure helps in managing hypertension and preventing further damage to the kidneys. It also aids in assessing the effectiveness of antihypertensive medications.

Choice A reason:

Rye and oats: Rye contains gluten, which must be avoided by individuals with celiac disease. Oats, while naturally gluten-free, can often be contaminated with gluten during processing. Therefore, they should be introduced cautiously and only if labeled gluten-free.

Choice B Reason:

Wheat and corn: Wheat is a major source of gluten and must be strictly avoided by those with celiac disease. Corn, on the other hand, is naturally gluten-free and safe for consumption. However, since wheat is included in this option, it is not suitable for a gluten-free diet.

Choice C Reason:

Rice and soy: Both rice and soy are naturally gluten-free and safe for individuals with celiac disease. They are excellent alternatives to gluten-containing grains and provide essential nutrients.

Choice D Reason:

Barley and millet grain: Barley contains gluten and must be avoided by those with celiac disease. Millet is naturally gluten-free and safe for consumption. However, since barley is included in this option, it is not suitable for a gluten-free diet.