The nurse is caring for a client who has dysphagia as the result of a stroke. Which breakfast should the nurse provide this client?

Oatmeal with honey, applesauce, and pear nectar.

Pancakes with syrup, link sausage, and orange juice.

An oral nutritional supplement.

Scrambled eggs, bacon, toast, milk, and coffee.

Answer and Explanation

The Correct Answer is C

A. Oatmeal with honey, applesauce, and pear nectar. While oatmeal may be suitable for some

individuals with dysphagia, adding honey and pear nectar increases the risk of aspiration due to their liquid consistency. Applesauce may also pose a risk depending on the client's swallowing ability.
B.   Pancakes with syrup, link sausage, and orange juice. This meal contains several items that may be difficult for someone with dysphagia to swallow safely, including pancakes with syrup and link sausage. Orange juice may also pose a risk of aspiration.
C.   An oral nutritional supplement. Oral nutritional supplements are designed for individuals with dysphagia who have difficulty swallowing solid foods. They provide essential nutrients in a
liquid form that is easier to swallow and can help maintain adequate nutrition in clients with dysphagia.
D.   Scrambled eggs, bacon, toast, milk, and coffee. This meal contains several items that may be difficult for someone with dysphagia to swallow safely, including scrambled eggs and toast. Milk and coffee may also pose a risk of aspiration.

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Correct Answer is D

Explanation

A. Cherries and cranberries. These fruits are generally low in potassium and are safe for people with chronic kidney disease (CKD).
B. Apples and blueberries. These fruits are also low in potassium and safe for CKD patients.

C. Carrots and green beans. These vegetables are low in potassium and safe for CKD patients.

D. Avocados and bananas. Both avocados and bananas are high in potassium. Clients with stage 4 CKD need to limit their intake of high-potassium foods to prevent hyperkalemia, which can be dangerous given their impaired kidney function.

A. Advise the PN that waist circumference measurements are valuable to assess fluid retention but not obesity. B. Tell the PN that this assessment technique should be performed by the nurse. C. Review the measurement obtained by the PN and compare with ideal measurements for this client. D. Instruct the PN to measure the client's waist circumference every 8 hours to assess for changes.

Correct Answer is C

Explanation

A. Advise the PN that waist circumference measurements are valuable to assess fluid retention but not obesity. This statement is incorrect. Waist circumference is a valuable measure for assessing abdominal obesity and related health risks.

B. Tell the PN that this assessment technique should be performed by the nurse. Measuring waist circumference is within the scope of practice for a practical nurse and does not need to be performed by a registered nurse.
C. Review the measurement obtained by the PN and compare with ideal measurements for this client. This action ensures that the measurement is accurate and provides an opportunity to educate the client about the significance of waist circumference in relation to obesity and associated health risks.
D. Instruct the PN to measure the client's waist circumference every 8 hours to assess for changes. Waist circumference does not change significantly over such a short period and does not need to be measured this frequently.

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The nurse is caring for a client who has dysphagia as the result of a stroke. Which breakfast should the nurse provide this client?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

The nurse is caring for a client admitted with chronic kidney disease advancing to stage 4. The nurse should instruct the client to limit the ingestion of which type of foods?

Correct Answer is D

Explanation

The charge nurse observes a practical nurse (PN) measuring the waist circumference of a client who has expressed a concern about health problems related to obesity. Which action should the nurse implement?

Correct Answer is C

Explanation

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