The nurse is preparing to review nutritional guidelines with older adult clients. Which action should the nurse recommend to this age group?

A client who is transferred to the medical unit following a myocardial infarction has a prescription for a cardiac diet. The client points to the lunch tray and tells the nurse, “This hamburger has no flavor, it makes it hard to eat.” Which selection is best for the nurse to suggest the client use to improve the taste of the hamburger?

A high-protein diet is prescribed for an adolescent client who is anemic. Which lunch is best for this client?

The nurse is conducting a nutritional class on foods that have been linked to help decrease the development of some forms of cancer. Which meal selection is the best choice to help reduce the risk of some cancers?

A client who has migraine headaches wants to decrease the intake of foods high in tyramine to see if that will reduce the occurrence of headaches. Which food should the nurse recommend that the client eliminate?

The home health nurse is visiting an older client who was discharged from the hospital 3 days ago following hip pinning surgery. The client lives with her daughter, who prepares the family meals. In discussing nutrition for postoperative healing, which food choices should the nurse suggest for this client’s diet? Select all that apply.

A 5 ft 3 in (1.6 m), 113 lb (51.3 kg) client has a lipid profile of a total cholesterol of 267 mg/dL (6.92 mmol/L), a low-density lipoprotein (LDL) of 167 mg/dL (4.33 mmol/L), a high-density lipoprotein (HDL) of 85 mg/dL (2.2 mmol/L), triglycerides 79 mg/dL (0.89 mmol/L), and a very low-density lipoprotein (VLDL) of 16 mg/dL (0.41 mmol/L). Based on these findings, it is most important for the nurse to teach the client to make every effort to completely avoid which foods?
 

Reference Range: Total Cholesterol [less than 200 mg/dL (less than 5.2 mmol/L)] LDL [less than 130 mg/dL (less than 3.4 mmol/L)] HDL [greater than 45 mg/dL (greater than 0.75 mmol/L)] VLDL [12 to 30 mg/dL (0.31 to 0.78 mmol/L)] Triglycerides [40 to 160 mg/dL (0.45 to 1.81 mmol/L)]

An older adult client with unintentional weight loss and a decline in physical health reports to the nurse of skipping meals to save money for prescribed medications. Which action is best for the home health nurse to implement?

When conducting a wellness class for clients with a history of cardiovascular disease, which dietary instruction should the nurse suggest to promote healthy living?

The nurse is planning food selections with a client who has moderate hyponatremia. Which food choice should the nurse recommend to this client?

In reviewing the dietary teaching for a young adult client with hyperthyroidism, the nurse learns that the client has increased the intake of protein and calories. Which action should the nurse take?