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

Beans.

Cucumber.

Raisins.

Oranges.

Spinach.

Answer and Explanation

Correct Answer : A,C,D,E

Choice A reason:

Beans are an excellent source of non-heme iron, which is important for clients with iron-deficiency anemia. They also provide protein and fiber, making them a nutritious addition to the diet.

Choice C reason:

Raisins are a good source of iron and can help increase iron levels in the body. They are also a convenient snack that can be easily incorporated into the diet.

Choice D reason:

Oranges are rich in vitamin C, which enhances the absorption of non-heme iron from plant-based sources. Including vitamin C-rich foods like oranges in the diet helps improve iron absorption and supports overall health.

Choice E reason:

Spinach is high in non-heme iron and provides essential vitamins and minerals. It is a versatile vegetable that can be added to various dishes to boost iron intake.

Choice B reason:

Cucumber is low in iron and does not significantly contribute to increasing iron levels. While it is a healthy vegetable, it is not particularly beneficial for addressing iron-deficiency anemia.

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Correct Answer is B

Explanation

Choice B reason:

Reviewing the client’s dietary intake for the past week is the first step the nurse should take. Understanding the client’s current eating habits provides a baseline for identifying areas that need improvement. This information helps the nurse develop a personalized and effective weight loss plan that addresses the client’s specific dietary patterns and preferences. It also allows the nurse to provide targeted advice and support for making healthier food choices.

Choice A reason:

Discussing ideas in developing an exercise schedule is important for weight loss, but it should come after understanding the client’s dietary habits. Exercise is a key component of a weight loss plan, but dietary changes often have a more immediate impact on weight.

Choice C reason:

Instructing the client to eat 3 well-balanced meals daily is good advice, but it should be based on an understanding of the client’s current dietary habits. Providing general recommendations without assessing the client’s specific needs may not be as effective.

Choice D reason:

Providing assistance in planning high-protein, low-carbohydrate meals can be beneficial for weight loss, but it should be tailored to the client’s dietary preferences and needs. This step should follow a thorough assessment of the client’s current eating habits.

A. Avoid adding salt to food for 4 weeks. B. Maintain a low-residue diet for 6 weeks. C. Maintain a low-fat diet for 6 weeks. D. Avoid complex sugars for 4 weeks.

Correct Answer is C

Explanation

Choice C reason:

Maintaining a low-fat diet for 6 weeks is crucial after a laparoscopic cholecystectomy because the gallbladder, which stores bile to help digest fats, has been removed. Without the gallbladder, the body needs time to adjust to digesting fats directly from the liver. A low-fat diet helps prevent digestive discomfort and complications such as diarrhea and bloating. This dietary adjustment supports the healing process and ensures the client can gradually return to a normal diet without experiencing significant digestive issues.

Choice A reason:

Avoiding adding salt to food for 4 weeks is not directly related to the recovery process after a laparoscopic cholecystectomy. While reducing salt intake can be beneficial for overall health, it does not address the specific dietary needs following gallbladder removal. The primary focus should be on managing fat intake to aid digestion and recovery.

Choice B reason:

Maintaining a low-residue diet for 6 weeks is not necessary for clients who have undergone a laparoscopic cholecystectomy. A low-residue diet is typically recommended for individuals with certain gastrointestinal conditions to reduce bowel movements and allow the intestines to heal. However, this is not relevant to gallbladder removal recovery, where the emphasis should be on fat intake management.

Choice D reason:

Avoiding complex sugars for 4 weeks is not a standard recommendation for clients recovering from a laparoscopic cholecystectomy. While managing sugar intake can be part of a healthy diet, it does not specifically address the digestive changes and needs following gallbladder removal. The key dietary focus should be on reducing fat intake to support digestion and recovery.

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

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

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Correct Answer is B

Explanation

The nurse is providing discharge instructions to a client who underwent a laparoscopic cholecystectomy. Which instruction should the nurse include in the teaching?

Correct Answer is C

Explanation

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