A client has experienced a significant hemorrhage and is at risk of developing anemia. Which dietary recommendation should the nurse provide to the client to support iron intake?

Increase consumption of vitamin C-rich foods.

Avoid red meat and poultry products.

Decrease intake of leafy green vegetables.

Limit dairy products in the diet.

Answer and Explanation

The Correct Answer is A

A) Correct. Increasing consumption of vitamin C-rich foods can enhance iron absorption, which is essential for replenishing iron stores in clients at risk of anemia due to hemorrhage.

B) Incorrect. Red meat and poultry products are good sources of heme iron, which is highly absorbable and beneficial for individuals at risk of anemia.

C) Incorrect. Leafy green vegetables are excellent sources of non-heme iron, which is also essential for iron intake in the diet.

D) Incorrect. Dairy products do not significantly impact iron intake and can be included in the diet unless the client has specific dietary restrictions.

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Correct Answer is B

Explanation

A) Incorrect. While hypertension can be a risk factor for cardiovascular issues, it is not directly associated with an increased risk of hemorrhage.

B) Correct. Anticoagulant medication can interfere with the body's clotting mechanisms, making the client more susceptible to bleeding and hemorrhage.

C) Incorrect. Being a regular blood donor does not inherently increase the risk of hemorrhage unless the client donates too frequently, leading to anemia.

D) Incorrect. Having a balanced diet is essential for overall health, but it is not a specific risk factor for hemorrhage.

A. Administer pain medication to alleviate discomfort. B. Assist the client to a comfortable position in bed. C. Apply direct pressure to the bleeding site. D. Obtain a detailed health history from the client.

Correct Answer is C

Explanation

A) Incorrect. While pain management is essential, it is not the priority when dealing with active bleeding that requires immediate intervention.

B) Incorrect. Positioning the client comfortably is important, but it is not the priority when there is active bleeding.

C) Correct. The priority intervention is to apply direct pressure to the bleeding site to control and reduce bleeding until further assessment and medical assistance can be obtained.

D) Incorrect. Obtaining a detailed health history is valuable for understanding the client's overall health, but it is not the priority when the client is actively bleeding and requires immediate intervention.

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A client has experienced a significant hemorrhage and is at risk of developing anemia. Which dietary recommendation should the nurse provide to the client to support iron intake?

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