Mrs. James has progressed to a full liquid diet. Which items would the nurse expect to see on the patient’s meal tray?
Apple juice and bouillon
Water ice and ginger ale
Puréed beef and cream of broccoli soup
Custard and a glass of milk
The Correct Answer is D
A full liquid diet is prescribed for clients transitioning from clear liquids to more substantial foods. It includes all clear liquids plus foods that are liquid at room temperature or melt into liquid. The goal is to provide adequate nutrition while being gentle on the digestive system until the client can tolerate solid foods.
Rationale for correct answer:
4. Custard and a glass of milk: Both are part of a full liquid diet, as they are smooth and liquid at room temperature.
Rationale for incorrect answers:
1. Apple juice and bouillon: These are clear liquids, not full liquids.
2. Water ice and ginger ale: These are also clear liquids; not sufficient for a full liquid diet.
3. Puréed beef and cream of broccoli soup: Puréed meat is considered mechanical soft or blenderized diet, not full liquid. Cream soup is acceptable, but puréed meat is not.
Take home points:
- A full liquid diet includes milk, custards, puddings, cream soups, and liquid nutritional supplements-not just clear liquids.
- Understanding diet progression (clear → full liquid → soft → regular) is essential for safe nutritional management.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
Parenteral nutrition (PN) is a specialized method of providing nutrition for clients who cannot use their gastrointestinal tract due to disease, surgery, or dysfunction. Unlike enteral nutrition, which delivers nutrients directly into the stomach or intestines, parenteral nutrition bypasses the digestive system completely.
Rationale for correct answer:
2. Intravenous access: Parenteral nutrition is administered directly into the bloodstream, most often via a central venous catheter (total parenteral nutrition, TPN) or sometimes through peripheral veins (peripheral parenteral nutrition, PPN).
Rationale for incorrect answers:
1. Gastrostomy tube: A gastrostomy tube delivers nutrition directly into the stomach through a surgically created opening. This is an example of enteral nutrition, not parenteral nutrition.
3. Nasogastric tube: A nasogastric tube passes through the nose into the stomach for feeding. This also represents enteral nutrition.
4. Jejunostomy tube: A jejunostomy tube delivers nutrition into the jejunum, another method of enteral feeding, not parenteral.
Take home points:
- Parenteral nutrition always uses intravenous access-not the GI tract.
- PN is reserved for clients with impaired GI function when enteral feeding is not possible or contraindicated.
Correct Answer is B
Explanation
Appetite stimulation in hospitalized clients can be challenging due to illness, hospital routines, and unfamiliar foods. Nurses play a crucial role in promoting nutrition by addressing barriers such as pain, treatment schedules, and food preferences.
Rationale for correct answer:
2. Encouraging food from home when possible: Familiar foods can enhance appetite, provide comfort, and increase food intake.
Rationale for incorrect answers:
1. Administering pain medication after meals: Pain should be controlled before meals to improve comfort and willingness to eat. Giving it after meals does not promote appetite.
3. Scheduling his respiratory therapy before each meal: Treatments before meals may tire or stress the client, reducing appetite. They should ideally be scheduled after meals.
4. Reinforcing the importance of his eating exactly what is delivered to him: Strict enforcement can create resistance and does not address appetite stimulation. Flexibility is more effective.
Take home points:
- Appetite is best stimulated with comfort measures such as familiar, preferred foods.
- Nursing interventions should reduce barriers to eating (pain, fatigue, dislike of hospital food) rather than enforce strict compliance.
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