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.

Alcohol (ethanol), orange juice, seeds.

Spinach, kale, collard greens.

Milk, ice cream, buttermilk.

Beans, brown rice, apricots.

Salted nuts, corn, oranges.

Answer and Explanation

Correct Answer : B,D

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.

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Correct Answer is D

Explanation

A. Follow low carbohydrate diet with low glycemic index foods. This recommendation is more appropriate for managing diabetes rather than glomerulonephritis. Carbohydrate and glycemic index considerations are not the primary dietary concerns for glomerulonephritis patients.
B. Eat a high protein diet three times a day. In glomerulonephritis, kidney function is impaired, and a high protein diet can exacerbate the condition by increasing the workload on the kidneys. Protein intake should often be moderated, not increased.
C. Avoid foods high in potassium. While potassium management may be relevant in certain cases of kidney disease, it is not the primary dietary focus for glomerulonephritis unless hyperkalemia is a specific issue.
D. Restrict sodium rich foods and excessive oral fluids. Reducing sodium intake helps prevent fluid retention and hypertension, both of which can be problematic in glomerulonephritis. Controlling fluid intake also helps manage symptoms and prevent complications associated with impaired kidney function.

A. Slow the infusion rate and catch up the rate when the next TPN solution arrives. B. Flush the central line with a heparin solution and cap the subclavian access. C. Start 1,000 mL of 0.9% sodium chloride and monitor the serum glucose levels. D. Follow the TPN with a 10% dextrose solution at the current rate of infusion.

Correct Answer is C

Explanation

A. Slow the infusion rate and catch up the rate when the next TPN solution arrives. Slowing the

infusion rate may not provide adequate nutrition to the client, and catching up the rate later could lead to complications such as hyperglycemia or hypoglycemia.
B. Flush the central line with a heparin solution and cap the subclavian access. Flushing the central line with heparin and capping the access would not provide the client with nutrition and could increase the risk of line occlusion.

C. Start 1,000 mL of 0.9% sodium chloride and monitor the serum glucose levels. Starting 0.9% sodium chloride (normal saline) provides hydration and helps maintain electrolyte balance until the next bag of TPN is available. Monitoring serum glucose levels is essential to ensure that the client's glucose levels remain within the target range.
D. Follow the TPN with a 10% dextrose solution at the current rate of infusion. Administering a 10% dextrose solution could lead to hyperglycemia, especially if the client does not require additional glucose. It is important to maintain appropriate glucose levels while awaiting the next bag of TPN.

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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.

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Naxlex Comprehensive Predictor Exams

A client with glomerulonephritis is preparing for discharge and asks the nurse which kind of diet to follow upon returning home. Which dietary teaching should the nurse include in the discharge instructions?

Correct Answer is D

Explanation

A client is receiving total parenteral nutrition (TPN) via a subclavian central line, and the solution bag is nearly empty. The next bag of TPN is not available from the pharmacy. Which action should the nurse implement until the fluid arrives?

Correct Answer is C

Explanation

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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.