A client with malabsorption syndrome has undergone bone surgery. The client has been prescribed a low fat diet by health-care provider. The Healthcare provider has also suggested that the nurse increase the protein intake in the client diet. A. What is the total amount of fat that the nurse should give to the client per day?
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- A client has undergone gastrointestinal surgery the nurse has to modify the client diet after the surgery A. What factors should be considered for modification of diet? B. Why should the client be given a liquid diet after surgery?Pick one option A nurse is consulting with the dietician regarding a client’s need for increased protein intake. Which of the following food sources should the nurse identify as an incomplete protein? Poultry Eggs Seafood GrainsA client has been advised to include more complete protein in their diet. Which of the following should the nurse recommend that the client include in their diet? Question 68 options: Lentils Eggs Nuts Rice
- Which of the following would the nurse recommend to patients regarding carbohydrates? Question 85 options: a) Increase high glycemic index carbohydrate choices in the diet b) Lower carbohydrates in the diet to aid in weight loss c) Increase low glycemic index carbohydrate choices in the diet d) Increase insoluble fibre and reduce soluble fibre in the dietA client with hypertension is instructed about adopting the DASH diet. The nurse explains that this eating pattern is high in potassium and realizes that the client understands these dietary modifications if they select which items from the menu? Question 95 options: a) Sausages, cereal and cucumber b) Banana, crackers, and chicken c) Banana, potato, and milk d) Tomatoes, cheddar cheese, and spaghettiA client is receiving parenteral nutrition. A nurse assessing the client for complications of the therapy will be looking for which of the following indicates hyperglycemia? Question 34 options: a) Coarse dry hair, weakness and fatigue b) Thirst, blurred vision, and diuresis c) Fatigue, increased sweating, and heat intolerance d) High-grade fever, chills, and decreased urine output A client is receiving parenteral nutrition. A nurse assessing the client for complications of the therapy will be looking for which of the following that indicates hyperglycemia? Question 34 options: a) Coarse dry hair, weakness and fatigue b) Thirst, blurred vision, and diuresis c) Fatigue, increased sweating, and heat intolerance d) High-grade fever, chills, and decreased urine output
- The nurse is conducting nutrition counseling for a patient with cholecystitis. Which of the following information is important to communicate? A. The patient must maintain a low-calorie diet. B. The patient must maintain a high protein/low carbohydrate diet. C. The patient should limit sweets and sugary drinks. D. The patient should limit fatty foods.The nurse should instruct the client to eat which of the following foods to obtain the best supply of vitamin B12? Question 31 options: a) Green leafy vegetables b) Whole grains c) Broccoli and Brussels sprouts d) Meat and dairy productsExplain three (3) methods used for maintaining nutrition in the client that is unable to eat normally.
- In the clinical assessment of nutritional status, there is a systematic approach to the detection of deficiency syndromes based on findings from the patient’s historyFor an elderly client with oral health problems, which group of foods would the nurse advise to optimize fibre and protein intake? Question 55 options: a) Pasta with tomato sauce and applesauce b) Fried chicken and mashed potatoes c) Soft scrambled eggs and ripe cantaloupe chunks d) Well-cooked whole-grain oatmeal and orange juiceYou are caring for a patient who is to undergo gastrectomy to treat gastric cancer. What nutritional needs do you anticipate for this patient preoperatively, immediately postoperatively, and after discharge from the hospital?