Chapter 14, Problem 2MC

GASTROINTESTINAL SYSTEM: Mhiema Mou, 14 years of age, presents to the clinic for an annual checkup. Nurse Roque updates the patient’s history by asking her if she has had any gastrointestinal pain associated with meals, at rest, or with activity, or with having a bowel movement. Nurse Roque also asks the patient if she has had any unexplained weight loss or weight gain since her last annual checkup. Nurse roque asks the patient if she has had any changes in her bowel habits or changes in the usual stool characteristics. The patient stated she has had no such problems. Nurse Roque works in the gastrointestinal (GI) lab, in which many endoscopies (with contrast dye) and scope procedures are done. What age-related considerations should the nurse utilize when performing the focused physical assessment for the gastrointestinal system? What are considerations prior admission of client for contrast dye GI series? What are consideration that the nurse should anticipate before, during, and…

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 products

The nurse is teaching a client about diet changes due to his recent cholecystectomy with emphasis on low-fat choices. Which of the following is an example of a good menu for the client? ½ cup of sweet potatoes with marshmallows, 1 cup of steamed broccoli, 1 cup cornbread dressing, 4 oz ham 1 cup sweet potatoes, 1 cup steamed collard greens, 3 oz wild rice, 3 oz ham 5 buffalo sauce coated chicken wings, 1 cup mashed potatoes with 1 tsp butter and sour cream, 2 cups green salad with lettuce, carrots, tomatoes, onions, radishes, bell peppers, and 2 tbsp oil and vinegar dressing 1 hamburger bun with sesame seeds, 4 oz hamburger patty fried, 1 slice each American cheese, onion, tomato, and lettuce, 1 tbsp ketchup and mayo