A nurse is assessing a client who has fluid volume deficit. The nurse should expect which of the following findings?

Choice A rationale:

Romaine lettuce is a good dietary source of magnesium. Since the patient has a low serum magnesium level, suggesting foods rich in magnesium like romaine lettuce can help improve magnesium levels.

Choice B rationale:

Lean red meat is not a good suggestion for a patient with low magnesium levels. While it contains magnesium, it is not as rich in magnesium as some other food choices.

Choice C rationale:

Almonds are a good dietary source of magnesium and can be recommended to the patient with low magnesium levels to help increase their magnesium intake.

Choice D rationale:

White rice is not a significant source of magnesium and may not be helpful in improving the patient's low magnesium levels.

Choice E rationale:

Seafood is a good source of various nutrients but is not particularly rich in magnesium compared to other options like almonds and romaine lettuce. Thus, it may not be the best suggestion for the patient's low magnesium levels.

The correct answer is choice D. The client who has gastroenteritis and is febrile.

Choice A rationale:

The client with end-stage renal failure scheduled for dialysis would not be at risk for fluid volume deficit because dialysis is a treatment that removes waste, salt, and extra water to prevent them from building up in the body, keeping a safe level of certain chemicals in the blood, and controlling blood pressure.

Choice B rationale:

Being NPO (nothing by mouth) since midnight for endoscopy typically involves a short period of fasting. While it could potentially contribute to a mild fluid volume deficit, it is not as significant as other causes like vomiting or diarrhea, which can lead to more substantial fluid losses.

Choice C rationale:

A client with left-sided heart failure and an elevated BNP level is more likely to experience fluid volume overload rather than a deficit. BNP is released in response to ventricular volume expansion and pressure overload, which are indicative of heart failure, not fluid volume deficit.

Choice D rationale:

The client with gastroenteritis and a fever is at risk for fluid volume deficit due to increased fluid losses from vomiting, diarrhea, and fever-induced perspiration. These symptoms align with the common risk factors for fluid volume deficit, which include vomiting, diarrhea, and sweating.