A 5' 3" (1.6 meter) 113-pound (51.3 kg) client has a lipid profile of total cholesterol 267 mg/dL (6.92 mmol/L), LDL 167 mg/dL (4.33 mmol/L), HDL 85 mg/dL (2.2 mmol/L), triglycerides 79 mg/dL (0.89 mmol/L), and VLDL 16 mg/dL (0.41 mmol/L). Based on these findings, it is most important for the nurse to teach the client to make every effort to completely avoid which foods?
Reference Range
Total Cholesterol [Reference Range: less than 200 mg/dL]
Low Density Lipoproteins (LDL) [Reference Range: less than 130 mg/dL]
High Density Lipoproteins (HDL) [Reference Range: Male: greater than 45 mg/dL or greater than 0.75 mmol/L] Very Low-Density Lipoprotein Cholesterol (VLDL) [Reference Range: 12 to 30 mg/dL or 0.31 to 0.78 mmol/L]
Nuts.
Shellfish.
Eggs.
Cheese.
The Correct Answer is D
Choice A
Nuts is incorrect. Nuts are a good source of healthy fats, including monounsaturated and polyunsaturated fats, which can actually have a positive impact on heart health. They have been associated with improving HDL cholesterol levels and can be a part of a heart-healthy diet. While nuts are calorie-dense, small portions can be included as part of the client's diet to replace less healthy snacks. Therefore, nuts might not need to be completely avoided.
Choice B
Shellfish Is incorrect. Shellfish, including shrimp, crab, and lobster, are relatively low in saturated fat and cholesterol. While they do contain cholesterol, dietary cholesterol has less impact on blood cholesterol levels compared to saturated and trans fats. The client's main concern is elevated LDL cholesterol, which is influenced more by saturated fat intake. Therefore, avoiding shellfish might not be as crucial as focusing on saturated fat sources.
Choice C
Eggs is incorrect. Eggs are a source of dietary cholesterol, but they also provide essential nutrients. Recent research suggests that dietary cholesterol from foods like eggs has less impact on blood cholesterol levels for most people than was previously thought. For the client, the more significant concern is the elevated LDL cholesterol level. If the client enjoys eggs, they might not need to completely avoid them, but they should consume them in moderation and consider other dietary changes to reduce saturated fat intake.
Choice D
Cheese is correct. Cheese is often high in saturated fats, which can contribute to elevated LDL cholesterol levels. Therefore, it would be important for the client to limit their intake of high-fat cheeses.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is ["595"]
Explanation
To calculate the fluid intake, you need to convert each type of drink to millilitres (mL) and then sum them up:
Oatmeal: Oatmeal is usually consumed as a solid, so it doesn't contribute to fluid intake.
Cup of milk: Depending on the size of the cup, let's assume it's 240 mL (a common serving size for a cup of milk).
12 ounces of coffee: Convert ounces to millilitres. 1 fluid ounce is approximately 29.5735 mL, so 12 ounces is roughly 354.882 mL.
Total fluid intake = Milk + Coffee Total fluid intake = 240 mL + 354.882 mL Total fluid intake = approx595mL
Correct Answer is B
Explanation
Choice A
Client with a nasogastric tube to low, intermittent suction is not correct. While there is a risk of aspiration with a nasogastric tube in place, the tube is intended to help drain stomach contents, reducing the risk of aspiration. However, if the tube is not properly positioned or managed, there could still be some risk.
Choice B
Client who has sensory aphasia and is receiving a clear liquid diet is correct. Sensory aphasia refers to a language disorder that affects a person's ability to understand language and communication. This client may have difficulty swallowing safely and effectively, which increases the risk of aspiration. Additionally, a clear liquid diet consists of thin liquids that are more likely to be aspirated compared to thicker fluids.
Choice C
Client receiving 30% oxygen via a non-rebreather face mask is not correct. Oxygen therapy can increase the risk of drying the airways and potentially increasing the risk of aspiration, but if the oxygen mask is properly fitted and humidified, the risk may be minimized.
Choice D
Client experiencing dysphagia who is prescribed a full liquid diet is not correct. Dysphagia refers to difficulty swallowing, which can increase the risk of aspiration. However, a full liquid diet includes thicker liquids that are less likely to be aspirated compared to thin liquids. Still, the risk of aspiration exists, especially if the client has severe dysphagia.
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