The nurse is planning a weight reduction teaching program to be implemented at a community health center. Which goal is best for clients who are approximately fifteen percent over their ideal weight and wish to participate in the weight loss program?

Caloric intake between 800 and 1,000 kcal per day.

Fat intake between 20 to 30 percent of total daily intake.

A three to five lb (2.3 kg) weight loss per week.

Maintain a cholesterol level between 225 mg/dL (5.8 mmol/L) and 240 mg/dL (6.2 mmol/L).

Answer and Explanation

The Correct Answer is C

A. Caloric intake between 800 and 1,000 kcal per day. This caloric intake range is very low and may not provide sufficient nutrients for health and well-being. It is not appropriate for most
individuals and could lead to nutritional deficiencies and other health problems.

B. Fat intake between 20 to 30 percent of total daily intake. While monitoring fat intake can be part of a weight loss program, focusing solely on fat intake without considering overall caloric intake and other dietary factors may not be effective for weight loss.
C. A three to five lb (2.3 kg) weight loss per week. This goal is reasonable and achievable for

individuals who are approximately fifteen percent over their ideal weight. It represents a gradual and sustainable rate of weight loss that can lead to long-term success.
D. Maintain a cholesterol level between 225 mg/dL (5.8 mmol/L) and 240 mg/dL (6.2 mmol/L).

While managing cholesterol levels is important for cardiovascular health, it is not directly related to weight reduction goals. This option is not appropriate for a weight loss teaching program.

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Correct Answer is ["B","D"]

Explanation

A. Alcohol (ethanol), orange juice, seeds. Alcohol should be avoided, but orange juice is high in vitamin C, which can enhance iron absorption. However, seeds are not a significant source of
iron.

B. Spinach, kale, collard greens. These dark leafy greens are rich in non-heme iron, which is beneficial for someone with iron-deficiency anemia.

C. Milk, ice cream, buttermilk. These dairy products contain little to no iron and can actually inhibit iron absorption due to their calcium content.

D. Beans, brown rice, apricots. Beans are a good source of iron, brown rice provides some iron, and apricots are also a good source of iron, making these foods beneficial for iron-deficiency anemia.
E. Salted nuts, corn, oranges. Salted nuts and corn are not particularly high in iron, although oranges are good for vitamin C, which helps with iron absorption. However, the focus should be on iron-rich foods directly.

A. Nutritional meal planning for older adults should only be planned by a dietitian. B. Socioeconomics should not be an issue in planning nutritional meals for older adults. C. Dietary needs for older adults over and under age 70 are different. D. Age is not a factor in determining dietary needs for older adults.

Correct Answer is C

Explanation

A. Nutritional meal planning for older adults should only be planned by a dietitian. While a dietitian can provide valuable expertise in meal planning, it is not necessary for them to be the sole planner. Clients and their spouses can also learn and understand nutritional guidelines to plan meals effectively.
B. Socioeconomics should not be an issue in planning nutritional meals for older adults.

Socioeconomic factors can impact access to and affordability of nutritious foods, making them an important consideration in meal planning.
C. Dietary needs for older adults over and under age 70 are different. Nutritional needs may vary depending on factors such as age, health status, activity level, and underlying medical conditions. It's important for clients and their spouses to understand these differences to plan meals that meet individualized needs.

D. Age is not a factor in determining dietary needs for older adults. Age can indeed influence dietary needs, as nutritional requirements may change with aging, including considerations for maintaining muscle mass, bone health, and managing chronic conditions.

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The nurse is planning a weight reduction teaching program to be implemented at a community health center. Which goal is best for clients who are approximately fifteen percent over their ideal weight and wish to participate in the weight loss program?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

When conducting diet teaching for a client who was diagnosed with iron-deficiency anemia, which food(s) should the nurse encourage the client to eat? Select all that apply.

Correct Answer is ["B","D"]

Explanation

The nurse is helping develop a meal plan based on nutritional guidelines for an older adult client being discharged to home with the client's spouse. Which statement by the client and spouse best indicates an understanding of the nutritional guidelines when planning meals?

Correct Answer is C

Explanation

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