The nurse is conducting diet teaching for the family of an older client who has a small reddened area on the coccyx. Based on this finding, which diet should the nurse encourage for this client?

High protein.

High roughage.

Low cholesterol.

Low salt.

Answer and Explanation

The Correct Answer is A

Choice A

High protein should be encouraged. The small reddened area on the coccyx is concerning for a potential pressure ulcer (also known as a pressure sore or bed sore). Pressure ulcers can occur when there is prolonged pressure on a specific area of the skin, often in individuals who are bedridden or have limited mobility. Adequate nutrition, including a high protein diet, is essential for preventing and promoting the healing of pressure ulcers. Protein is crucial for tissue repair and wound healing. A diet high in protein can aid in the recovery of damaged skin and promote the healing process. It helps to maintain and rebuild skin tissue, which is particularly important when dealing with potential pressure ulcers.

Choice B

High roughage should not be encouraged. While dietary fibre (roughage) is important for overall bowel health and regularity, it may not have a direct impact on wound healing in this context.

Choice C

Low cholesterol should not be encouraged. A low cholesterol diet is typically recommended to manage cardiovascular health and reduce the risk of heart disease. While overall health is important, cholesterol levels may not have a direct impact on wound healing in this case.

Choice D

Low salt should not be encouraged. A low salt diet is often recommended for individuals with certain medical conditions, such as hypertension or heart failure. While maintaining a balanced diet is important, salt intake may not be the primary concern when addressing wound healing.

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Correct Answer is D

Explanation

Choice A

Cutting the spaghetti and meatballs into small pieces is inappropriate. This choice is not directly related to the risk of infection. It might be helpful for a client who has difficulty swallowing or chewing, but it doesn't address the compromised immune system and infection risk.

Choice B

Exchanging pasteurized whole milk with skim milk is inappropriate. The type of milk doesn't have a direct impact on infection risk. Both pasteurized whole milk and skim milk are considered safe for consumption. This choice doesn't address the specific concern of infection in a client with a low ANC.

Choice C

Substituting fried potatoes with a garden salad is inappropriate. While choosing healthier food options can be beneficial for overall health, the choice between fried potatoes and a garden salad doesn't necessarily impact the infection risk for a client with a low ANC. This choice also doesn't address the specific concern of infection in this context.

Choice D

Remove the fresh grapes from the meal tray is appropriate. The reason for this choice is that a client with an absolute neutrophil count (ANC) of 400 has a significantly compromised immune system, and they are at a high risk of infection due to their low neutrophil count. Neutrophils are a type of white blood cell that plays a crucial role in fighting off infections. A normal ANC falls within the range of 2500 to 8000 mm3 or cells/uL.

Fresh grapes, being a raw and uncooked food item, may carry a higher risk of containing bacteria or pathogens that could pose a threat to a client with such a low ANC. The nurse needs to ensure that the client's exposure to potential sources of infection is minimized.

A. Baked potato with low fat butter. B. Roasted turkey sandwich. C. Salad greens with tomatoes. D. One slice of cheese pizza.

Correct Answer is B

Explanation

Choice A

Potatoes are incorrect. Potatoes are high in carbohydrates and can cause a rapid increase in blood sugar levels, so they are not the best choice for someone with diabetes trying to avoid refined sugars and carbs.

Choice B

Avocado is correct. Avocado is a good choice for someone with Type 2 diabetes who wants to avoid refined sugars and carbohydrates. Avocado is a healthy source of monounsaturated fats, fibre, and various vitamins and minerals. It has a low glycaemic index and doesn't significantly raise blood sugar levels, making it a suitable option for people with diabetes.

Choice C

Grapes are incorrect. Grapes are a fruit with natural sugars, and although they contain fibre, they can still cause spikes in blood sugar levels.

Choice D

Pretzels are incorrect. Pretzels are usually made from refined flour and are high in simple carbohydrates, causing rapid spikes in blood sugar levels. They are not a good choice for someone with diabetes aiming to avoid refined sugars and carbs.

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The nurse is conducting diet teaching for the family of an older client who has a small reddened area on the coccyx. Based on this finding, which diet should the nurse encourage for this client?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

The nurse is providing care for a client with an absolute neutrophil count (ANC) of 400. Which action should the nurse perform prior to delivering the meal tray to the client's room? Reference Range Neutrophils (ANC) [Reference Range: 2500 to 8000 mm3 or 2500 to 8000 cells/uL]

Correct Answer is D

Explanation

A client expresses an interest in reducing intake of saturated fats and plans to stop eating hamburgers at lunch. Which menu item should the nurse suggest as an alternative source of protein?

Correct Answer is B

Explanation

A client who is training for a first marathon arrives at the clinic reporting an increase in the frequency of leg cramps. Which recommendation should the nurse provide to help decrease the frequency of leg cramps?

The nurse is caring for a client who has been diagnosed with malnutrition. Which finding supports the medical diagnosis?

While caring for a client receiving total parenteral nutrition (TPN), it is most important for the nurse to monitor which of the client's lab values?

The nurse instructs a client with Type 2 diabetes mellitus (DM) to avoid refined sugar and carbohydrates. Choosing which food indicates that the client understands the diet teaching?

A client with celiac disease selects a bowl of oatmeal with fresh fruit and skim milk, grapefruit juice, and coffee from the breakfast menu. Which action is most important for the nurse to implement?

When conducting diet teaching for a client who was diagnosed with hypocalcaemia, which foods should the nurse encourage the client to eat? (Select all that apply.)

A young adult client with a history of iron deficiency anaemia has a haemoglobin of 10.5 g/dL (6.52 mmol/L). Which food choice should the nurse recommend to this client? Reference Range Haemoglobin (Hgb) [Reference Range: Male: 14 to 18 g/dL or 8.7 to 11.2 mmol/L]