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.
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.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
A) Incorrect. Checking the client's blood pressure is important but not the most critical action before starting a blood transfusion.
B) Correct. The most crucial step before administering any intervention, including a blood transfusion, is to verify the client's identification using two identifiers (e.g., name and date of birth or medical record number) to ensure the right blood is given to the right client.
C) Incorrect. While assessing the client's oxygen saturation is important, it is not the priority before starting a blood transfusion.
D) Incorrect. Obtaining consent for the blood transfusion is essential, but verifying the client's identification is more critical before administering the transfusion.
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.
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