Saunders Nutrition Fund

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School

University of San Francisco *

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Course

635

Subject

Health Science

Date

Apr 3, 2024

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docx

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30

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Saunders Nutrition Questions 1. The nurse is teaching a client who has iron deficiency anemia about foods she should include in the diet. The nurse determines that the client understands the dietary modifications if which items are selected from the menu? Rationale: Dark green leafy vegetables are a good source of iron and oranges are a good source of vitamin C, which enhances iron absorption. All other options are not food sources that are high in iron and vitamin C. 1. Nuts and milk 2. Coffee and tea 3. Cooked rolled oats and fish 4. Oranges and dark green leafy vegetables 2. The nurse is planning to teach a client with malabsorption syndrome about the necessity of following a low-fat diet. The nurse develops a list of high-fat foods to avoid and should include which food items on the list? Select all that apply. Rationale: Fruits and vegetables tend to be lower in fat because they do not come from animal sources. Broiled haddock is also naturally lower in fat. Margarine, cream cheese, and luncheon meats are high-fat foods. 1. Oranges 2. Broccoli 3. Margarine 4. Cream cheese 5. Luncheon meats 6. Broiled haddock 3. The nurse instructs a client with chronic kidney disease who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu?
Rationale: The diet for a client with chronic kidney disease who is receiving hemodialysis should include controlled amounts of sodium, phosphorus, calcium, potassium, and fluids, which is indicated in the correct option. The food items in the remaining options are high in sodium, phosphorus, or potassium. 1. Cream of wheat, blueberries, coffee 2. Sausage and eggs, banana, orange juice 3. Bacon, cantaloupe melon, tomato juice 4. Cured pork, grits, strawberries, orange juice 4. The nurse is conducting a dietary assessment on a client who is on a vegan diet. The nurse provides dietary teaching and should focus on foods high in which vitamin that may be lacking in a vegan diet? Rationale: Vegans do not consume any animal products. Vitamin B 12 is found in animal products and therefore would most likely be lacking in a vegan diet. Vitamins A, C, and E are found in fresh fruits and vegetables, which are consumed in a vegan diet. 1. Vitamin A 2. Vitamin B 12 3. Vitamin C 4. Vitamin E 5. A client with hypertension has been told to maintain a diet low in sodium. The nurse who is teaching this client about foods that are allowed should include which food item in a list provided to the client? Rationale: Foods that are lower in sodium include fruits and vegetables (summer squash), because they do not contain physiological saline. Highly processed or refined foods (tomato soup, instant oatmeal) are higher in sodium unless their food labels specifically state "low sodium." Saltwater fish and shellfish are high in sodium.
1. Tomato soup 2. Boiled shrimp 3. Instant oatmeal 4. Summer squash . 6. A postoperative client has been placed on a clear liquid diet. The nurse should provide the client with which items that are allowed to be consumed on this diet? Select all that apply. Rationale: A clear liquid diet consists of foods that are relatively transparent to light and are clear and liquid at room and body temperature. These foods include items such as water, bouillon, clear broth, carbonated beverages, gelatin, hard candy, lemonade, ice pops, and regular or decaffeinated coffee or tea. The incorrect food items are items that are allowed on a full liquid diet. 1. Broth 2. Coffee 3. Gelatin 4. Pudding 5. Vegetable juice 6. Pureed vegetables 7. The nurse is instructing a client with hypertension on the importance of choosing foods low in sodium. The nurse should teach the client to limit intake of which food? Rationale: Smoked foods are high in sodium, which is noted in the correct option. The remaining options are fruits and vegetables, which are low in sodium. 1. Apples 2. Bananas 3. Smoked sausage 4. Steamed vegetables
8. A client who is recovering from surgery has been advanced from a clear liquid diet to a full liquid diet. The client is looking forward to the diet change because he has been "bored" with the clear liquid diet. The nurse should offer which full liquid item to the client? Rationale: Full liquid food items include items such as plain ice cream, sherbet, breakfast drinks, milk, pudding and custard, soups that are strained, refined cooked cereals, and strained vegetable juices. A clear liquid diet consists of foods that are relatively transparent. The food items in the incorrect options are clear liquids. 1. Tea 2. Gelatin 3. Custard 4. Ice pop 9. A client is recovering from abdominal surgery and has a large abdominal wound. The nurse should encourage the client to eat which food item that is naturally high in vitamin C to promote wound healing? Rationale: Citrus fruits and juices are especially high in vitamin C. Bananas are high in potassium. Meats and dairy products are two food groups that are high in the B vitamins. 1. Milk 2. Oranges 3. Bananas 4. Chicken 10. The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the disorder, the nurse teaches the client about foods that are high in thiamine. The nurse determines that the client has the best understanding of the dietary measures to follow if the client states an intention to increase the intake of which food?
Important Note: Thiamin is recommended in Wernich’s syndrome: Thiamine deficiency in pt with alcohol dependence and causes confusion, ataxia, visual problems. Rationale: The client with cirrhosis needs to consume foods high in thiamine. Thiamine is present in a variety of foods of plant and animal origin. Legumes are especially rich in this vitamin. Other good food sources include nuts, whole-grain cereals, and pork. Milk contains vitamins A, D, and B 2 . Poultry contains niacin. Broccoli contains vitamins C, E, and K and folic acid. 1. Milk 2. Chicken 3. Broccoli 4. Legumes 11. A breast-feeding mother of an infant with lactose intolerance asks the nurse about dietary measures. What foods should the nurse tell the mother are acceptable to consume while breast- feeding? Select all that apply. Rationale: Breast-feeding mothers with lactose-intolerant infants need to be encouraged to limit dairy products. Milk and cheese are dairy products. Alternative calcium sources that can be consumed by the mother include egg yolk, dried beans, green leafy vegetables, cauliflower, and molasses. 1. 1% milk 2. Egg yolk 3. Dried beans 4. Hard cheeses 5. Green leafy vegetables 12. The nurse is caring for a postoperative general surgery foreign-speaking client with a history of poor nutrition. What are some reasonable issues that can impact this client? Select all that apply. Rationale:
Issues that can impact postoperative general surgery clients with a history of poor nutrition are well documented and include the following: impaired wound healing and increased risk of postoperative infection; impaired functioning of the GI tract, cardiovascular system, respiratory system, and immune system; reduced quality of life and increased mortality rate; and longer hospital stay and increased medical costs. Lack of culturally specific foods related to the client's operative needs and shortage of qualified nutritional staff in the dietary department are not reasonable options and not likely to be an issue in the hospital. Cognitive Ability: Analyzing Client Needs: Safe and Effective Care Environment Integrated Process: Nursing Process: Planning Content Area: Fundamentals of Care: Nutrition Strategy(ies): Subject Priority Concepts: Nutrition, Tissue Integrity 1. Longer hospital stays and increased medical costs 2. Reduced quality of life and increased mortality rate 3. Lack of culturally specific foods related to the client's needs 4. Shortage of qualified nutritional staff in the dietary department 5. Impaired wound healing and increased risk of postoperative infection 6. Impaired functioning of the gastrointestinal (GI) tract, cardiovascular system, respiratory system, and immune system 13. The nurse is providing discharge dietary teaching to a client with a history of irritable bowel syndrome (IBS). What comment made by the client tells the nurse that further instruction is needed? Rationale: IBS clients have problems with excess gas formation, with increased distention and bloating that is accompanied by rumbling abdominal sounds, belching, and flatulence, so legumes such as beans and peas should be avoided. Caffeine and alcohol also have to be eliminated. IBS can be inherited. Vitamins and mineral supplements are generally included in the dietary regime. 1. "I'll eat more beans and peas." 2. "I should eliminate caffeine and alcohol." 3. "I'm afraid my son will get this disease." 4. "I know I need to take vitamins and mineral supplements."
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