The patient reports an inability to taste. What is the most appropriate action for the nurse to take?
Test the hypoglossal nerve.
Evaluate the function of the Cranial nerve XI (11)
Test the glossopharyngeal nerve.
Evaluate sensory function.
The Correct Answer is D
The sense of taste is primarily mediated by the facial nerve (cranial nerve VII) and the glossopharyngeal nerve (cranial nerve IX). However, testing the function of specific cranial nerves such as the hypoglossal nerve (cranial nerve XII) or cranial nerve XI (11) is not directly related to evaluating the patient's ability to taste. Therefore, options a, b, and c would not be the most appropriate actions for the nurse to take in this scenario.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is ["A","B","D"]
Explanation
A. Low economic status: This can limit their access to healthy and nutritious foods.
B. Self-care deficits that may hurt their ability to eat, prepare food, or secure food: This can include physical or cognitive impairments that make it difficult for them to shop, cook or feed themselves.
D. Dental problems: These can affect their ability to chew and digest food properly.
Correct Answer is A
Explanation
This is the food selection that has the highest fiber content per cup. According to the web search results, one cup of cooked lentils provides about 15.6 grams of fiber, which is more than half of the minimum daily requirement²³ . Lentils are also rich in protein, iron, and folate, which are important nutrients for pregnant women.
The other food selections have lower fiber content per cup.
b) Asparagus
Asparagus is a green vegetable that is high in vitamin K, folate, and antioxidants. However, it is not very high in fiber. One cup of cooked asparagus provides only about 2.8 grams of fiber².
c) Oatmeal
Oatmeal is a whole grain that is high in beta-glucan, a type of soluble fiber that can lower cholesterol and blood sugar levels. However, it is not the highest in fiber among the food selections. One cup of cooked oatmeal provides about 4 grams of fiber.
d) Cabbage
Cabbage is a cruciferous vegetable that is low in calories and high in vitamin C, vitamin K, and glucosinolates. However, it is not very high in fiber. One cup of cooked cabbage provides only about 2.9 grams of fiber².
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