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. Taco salad, refried beans, low-fat ice cream, and coffee. B. Canned cream of mushroom soup, tuna salad, and water. C. Chicken salad on toast, fruit-flavored yogurt, and iced tea. D. Bacon, lettuce, and tomato sandwich, grapes, and skim milk.

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.

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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

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

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