The nurse is admitting an older adult client with possible malnutrition. Which parameters are most indicative of the client's nutritional status?

Twenty-four hour food recall, preferences, and allergies.

Body mass index (BMI) and serum albumin level.

Weight loss history and body surface area (BSA).

Triceps skin fold and mid-arm circumference.

Answer and Explanation

The Correct Answer is B

A. Twenty-four hour food recall, preferences, and allergies. While these can provide useful

information about the client’s dietary habits and potential issues, they do not directly measure nutritional status.
B.   Body mass index (BMI) and serum albumin level. BMI gives an indication of body weight relative to height, and serum albumin is a key indicator of protein status and overall nutritional health. Together, they are strong indicators of nutritional status.
C.   Weight loss history and body surface area (BSA). Weight loss history is important, but BSA is not typically used to assess nutritional status.
D.   Triceps skin fold and mid-arm circumference. These measurements assess body fat and muscle mass, which are useful, but BMI and serum albumin provide a more comprehensive picture of overall nutritional status.

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Correct Answer is B

Explanation

A. Taco salad, refried beans, low-fat ice cream, and coffee. This meal may contain high levels of sodium, particularly in the taco salad and refried beans, which could exacerbate the client's
elevated serum sodium level.

B. Canned cream of mushroom soup, tuna salad, and water. This meal likely has a lower sodium content compared to the other options, as long as the canned cream of mushroom soup is chosen with a low-sodium option. Tuna salad can be prepared with low-sodium ingredients, and water is sodium-free.
C. Chicken salad on toast, fruit-flavored yogurt, and iced tea. Chicken salad and fruit-flavored yogurt can contain hidden sources of sodium, especially if they are commercially prepared or contain added sauces or flavorings. Iced tea may also contain sodium, depending on how it is prepared.
D. Bacon, lettuce, and tomato sandwich, grapes, and skim milk. Bacon is typically high in sodium, which would not be advisable for someone with elevated serum sodium levels. Skim milk and grapes are generally low in sodium, but the sandwich could significantly contribute to the client's sodium intake.

A. Nausea. B. Altered taste sensation. C. Fatigue. D. Pain when eating.

Correct Answer is D

Explanation

A. Nausea. While nausea can affect appetite and food intake, it is not specifically linked to periodontitis. It is more commonly associated with gastrointestinal issues or other systemic conditions.
B. Altered taste sensation. Altered taste can impact food intake, but it is not a primary issue in periodontitis. Periodontitis primarily affects the gums and supporting structures of the teeth.
C. Fatigue. Fatigue can reduce overall energy levels and appetite, but it is not directly related to the localized effects of periodontitis.
D. Pain when eating. Periodontitis causes inflammation and pain in the gums, which can make eating difficult and uncomfortable. This pain is the most direct and relevant reason for
inadequate nutritional intake in a client with periodontitis.

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The nurse is admitting an older adult client with possible malnutrition. Which parameters are most indicative of the client's nutritional status?

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Naxlex Comprehensive Predictor Exams

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 [136 to 145 mEq/L (136 to 145 mmol/L)]

Correct Answer is B

Explanation

The nurse has determined that a client with periodontitis is not consuming an adequate intake to meet nutritional requirements. Which etiology should the nurse identify for this problem?

Correct Answer is D

Explanation

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