A. Asparagus is an excellent source of folate, a B-vitamin essential for preventing neural tube defects during pregnancy. Women planning to conceive are encouraged to consume folate-rich foods like asparagus, spinach, and fortified cereals or to take a folic acid supplement.

B. Yogurt, while nutritious and rich in calcium and protein, does not provide significant amounts of folate needed for neural tube defect prevention.

C. Chicken is a good source of protein and other nutrients but is not a primary source of folate or folic acid.

D. Cashews are a healthy snack rich in fats and magnesium but do not provide a meaningful amount of folate to help prevent neural tube defects.

A. Range-fed beef can be a nutritious choice, and while proper storage and cooking are necessary, it does not pose the same inherent safety risks as unpasteurized milk.

B. Unpasteurized milk carries significant safety risks because it may contain harmful bacteria such as Salmonella, Listeria, and E. coli, which can cause severe foodborne illnesses. Pregnant women, children, the elderly, and immunocompromised individuals are especially vulnerable to complications. It is essential to inform clients about the dangers of consuming raw milk and recommend pasteurized alternatives.

C. Organically grown fruits are generally safe to consume, provided they are washed thoroughly to remove dirt and potential contaminants. They do not pose the same direct health risks as unpasteurized milk.

D. Wheat germ, while a nutrient-dense food, is unlikely to carry significant health risks if stored and handled properly. It is not a focus of safety concerns in the context of foodborne illnesses.

A. "My tummy seems so much smaller now." This statement does not directly relate to Vitamin A intake. A reduction in abdominal bloating could be associated with other dietary or medical interventions.

B. "I can see at night when I wake up now." Vitamin A plays a critical role in maintaining good vision, especially in low-light conditions. Improved night vision is a hallmark indicator of sufficient Vitamin A intake and a sign of recovery from deficiency-related night blindness.

C. "The bruises on my arms are all gone." Bruising is more likely linked to a deficiency in Vitamin C or other factors affecting blood clotting, not Vitamin A.

D. "My feet don't tingle like they used to." Tingling or numbness is typically associated with deficiencies in B-vitamins, such as Vitamin B12, and not Vitamin A.

A. Dietary needs for older adults over and under age 70 are different. Nutritional guidelines vary with age due to changes in metabolism, activity levels, and nutritional absorption. For example, older adults may need more calcium, Vitamin D, and fiber while requiring fewer total calories. This statement reflects an accurate understanding of these differences.

B. Age is not a factor in determining dietary needs for older adults. This statement is incorrect, as age significantly influences nutritional requirements and metabolism, particularly in older populations.

C. Nutritional meal planning for older adults should only be planned by a dietitian. While dietitians provide valuable guidance, clients and their families can develop meal plans based on general nutritional guidelines tailored to their needs, especially if given adequate education by healthcare professionals.

D. Socioeconomics should not be an issue in planning nutritional meals for older adults. Socioeconomic factors often play a critical role in meal planning for older adults, affecting access to quality food and the ability to adhere to dietary recommendations. Recognizing this is essential in developing realistic and sustainable meal plans.

A. Reduced cholesterol and fats. While lowering cholesterol and fats is generally beneficial, this does not address the specific symptoms of bruising and diarrhea. These symptoms suggest other deficiencies rather than issues related to fat consumption.

B. Potassium-rich fruits. Potassium is vital for electrolyte balance, particularly if diarrhea causes losses. However, it does not address bruising, which is often linked to clotting disorders and deficiencies in Vitamin K.

C. Increased proteins rich in iron. Iron deficiency is associated with anemia and fatigue but does not explain bruising or the effects of antibiotics.

D. Foods rich in Vitamin K. Vitamin K is essential for blood clotting. Bruising is a common symptom of Vitamin K deficiency, which may occur due to antibiotics disrupting gut flora responsible for synthesizing Vitamin K. Incorporating foods like leafy greens can help restore Vitamin K levels and improve clotting ability.

A. Add aromatic seasonings to improve taste. Older adults often experience diminished taste and smell sensations, making food less appealing. Adding aromatic seasonings enhances flavor without increasing salt intake, making meals more enjoyable and promoting better nutrition.

B. Drink a glass of water with every meal. While hydration is critical for older adults, drinking large amounts during meals may reduce appetite and interfere with adequate caloric intake. Encouraging hydration throughout the day is a better strategy.

C. Consume primarily soft mechanical foods. Unless the client has specific chewing or swallowing difficulties, this is unnecessary. A varied diet is generally recommended for overall nutritional health.

D. Take rest periods in between meals. While rest is important for older adults, this is not a specific nutritional recommendation and may unnecessarily prolong meal times. Focusing on nutrient-dense meals and comfortable eating environments is more effective.

A. Ask the client about her nutritional preferences and beliefs. This is the most culturally sensitive approach and helps the nurse understand the client's beliefs about "cold" and "hot" foods, which are important in some Asian cultural practices postpartum. This knowledge allows the nurse to collaborate effectively with the client to provide acceptable nutritional options.

B. Teach the client the importance of a well-balanced diet. While education about a well-balanced diet is important, addressing the client’s cultural beliefs and dietary preferences must come first to build trust and ensure the client’s needs are met.

C. Place the client's tray in the microwave and heat it to a hotter temperature. This action assumes the issue is temperature-related without clarifying the client's meaning of "cold foods." This may not resolve the issue if the client’s concerns are rooted in cultural practices rather than literal food temperature.

D. Request the dietary unit bring a new tray and provide it prior to the food getting cold. Similar to heating the food, this response makes assumptions without addressing the client's cultural context and preferences, which is key to individualized care.

A. Review the client's dietary intake that may precipitate the indigestion episodes. While dietary intake is relevant, it is crucial first to rule out any underlying medical conditions that could be causing the indigestion, such as gastroesophageal reflux disease (GERD) or a peptic ulcer.

B. Ask the client about medical problems that could possibly cause indigestion. This step prioritizes assessing the client's overall health and identifying potential medical issues that might require treatment. It ensures that the use of peppermint or other remedies would not mask a more serious condition.

C. Refer the client to the dietitian for information on other herbal supplements. Although a dietitian can provide valuable input, this step is secondary to a thorough assessment of the client’s medical history and symptoms.

D. Validate the client's consideration of mint products for minimizing indigestion. Acknowledging the client’s interest is important, but it should come after evaluating whether the client's indigestion might have a medical or dietary cause requiring intervention.

A. Fresh orange slices. While oranges are an excellent source of Vitamin C, they are not a significant source of Vitamin E. Therefore, they would not meet the client’s goal of increasing Vitamin E intake.

B. Frozen yogurt. Dairy products like frozen yogurt are not high in Vitamin E but are more associated with calcium and Vitamin D content. This option would not effectively increase Vitamin E levels.

C. Cheese and crackers. Cheese and crackers are generally rich in fats and carbohydrates but are not significant sources of Vitamin E. They would not help the client achieve their goal.

D. Sunflower seeds. Sunflower seeds are a rich source of Vitamin E, making them the best snack option for this purpose. Vitamin E is a fat-soluble antioxidant that supports immune function and skin health.

A. An 89-year-old stroke victim with a fractured hip and dysphagia. This client has multiple risk factors for nutritional deficits, including advanced age, impaired swallowing (dysphagia), and an increased metabolic demand due to injury. These conditions make it difficult for the client to consume adequate nutrition and increase the risk of malnutrition-related complications.

B. An obese 42-year-old male admitted for a hernia repair. Although this client may have other health concerns, obesity often implies excess nutritional intake rather than a deficit. Nutritional deficits are less likely to be a pressing concern for this client.

C. A woman at 4-weeks gestation suffering from morning sickness. While morning sickness may affect nutrient intake temporarily, it is unlikely to cause severe nutritional deficits at this early stage of pregnancy if properly managed.

D. A 6-year-old who had a tonsillectomy yesterday. Post-tonsillectomy patients may have temporary changes in dietary intake due to pain, but they are typically able to resume normal eating habits within a few days. Nutritional deficits are less of a concern for this client compared to the stroke victim.