Which of the following medications is used in the treatment of diabetes insipidus to control fluid balance?

Reasoning:

Choice A reason: Explaining that physical changes in Cushing’s syndrome, like moon face and weight gain, result from excessive corticosteroids helps the client understand their condition. Cortisol excess causes fat redistribution and metabolic changes, and education promotes adherence to treatment and coping with body image changes, improving psychological and physical management.

Choice B reason: Offering cool, comfortable clothing or bedding addresses symptoms like heat intolerance in Cushing’s syndrome due to cortisol’s metabolic effects. However, it is less critical than education about the condition, as it does not address the underlying cause or promote understanding and adherence to long-term management strategies.

Choice C reason: Increasing salt and fluid intake is appropriate for Addison’s disease, not Cushing’s syndrome, where cortisol’s mineralocorticoid effects cause fluid retention and hypertension. This intervention could worsen fluid overload and hyponatremia, making it inappropriate and potentially harmful for managing Cushing’s syndrome symptoms.

Choice D reason: A high-carbohydrate, low-protein diet is not recommended for Cushing’s syndrome. Cortisol excess causes protein catabolism and hyperglycemia, so a balanced diet with adequate protein supports muscle maintenance and glucose control. This dietary suggestion does not address the metabolic needs of the condition.

Reasoning:

Choice A reason: Beef liver is rich in heme iron, highly bioavailable for hemoglobin synthesis, and orange juice provides vitamin C, enhancing non-heme iron absorption. This combination maximizes iron uptake, critical for correcting iron deficiency anemia in pregnancy, where iron demands increase due to fetal growth and maternal blood volume expansion.

Choice B reason: Yogurt, almonds, and oats contain non-heme iron, but their bioavailability is lower than heme iron from meat. Calcium in yogurt may inhibit iron absorption, and while nutritious, this combination is less effective for rapidly increasing iron stores in iron deficiency anemia during pregnancy.

Choice C reason: Salmon and whole milk provide protein and calcium but are poor sources of iron. Salmon has minimal iron, and milk’s calcium can inhibit iron absorption. This combination does not effectively address the increased iron needs of pregnancy-related iron deficiency anemia, making it less suitable.

Choice D reason: Mixed vegetables and brown rice contain non-heme iron, but absorption is limited compared to heme iron sources. Without vitamin C to enhance uptake, this combination is less effective for correcting iron deficiency anemia in pregnancy, where rapid restoration of iron stores is critical.