A nurse is caring for a client who has Crohn's disease.
The nurse calculates that the client's BMI is 17.2. The nurse should document the client's weight status as being within which of the following categories?
Overweight.
Obesity class 1.
Underweight.
Healthy weight.
The Correct Answer is C
Choice A rationale:
Overweight is not applicable in this situation as the client's BMI indicates a weight status below the normal range.
Choice B rationale:
Obesity class 1 is not applicable in this situation as the client's BMI indicates a weight status below the normal range.
Choice C rationale:
Underweight is the correct choice. A BMI of less than 18.5 is considered underweight according to the World Health Organization (WHO) classification. A BMI of 17.2 falls below this threshold, indicating that the client is underweight. This is a cause for concern, as individuals with Crohn's disease often struggle with maintaining a healthy weight due to malabsorption issues and reduced appetite.
Choice D rationale:
Healthy weight is not applicable in this situation as the client's BMI is below the normal range, indicating an underweight status.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
A. Incorrect. It's important to alternate breasts during feedings to ensure both breasts are stimulated and milk supply is well-maintained.
B. Incorrect. Manually expressing milk can help stimulate milk production and maintain milk supply; it typically does not decrease milk supply.
C. Correct. Frequent and effective breastfeeding, along with proper latching and milk removal, stimulates the production of more milk.
D. Incorrect. Breastfeeding should continue for as long as the baby is actively sucking and swallowing. Babies vary in their feeding patterns, and the length of time at each breast can differ. It's essential to ensure the baby is adequately fed and empties the breast to stimulate milk supply.
Correct Answer is C
Explanation
Choice C rationale:
Recommending scrambled eggs is appropriate for a client with dysphagia caused by a stroke. Scrambled eggs have a soft and moist texture, making them easier to swallow for individuals with difficulty swallowing. It is crucial to choose foods that are easy to chew and swallow, as well as foods that can be easily moistened with sauces or gravies to aid in swallowing.
Choice A rationale:
Crispy rice bars are dry and hard, posing a significant risk for individuals with dysphagia. Foods that are dry, crunchy, or crumbly can be difficult to swallow and may lead to choking, especially for individuals with impaired swallowing abilities. Therefore, crispy rice bars are not a suitable choice for a client with dysphagia.
Choice B rationale:
Peanut butter, especially when consumed without added moisture or in large amounts, can be thick and sticky, making it challenging to swallow, especially for individuals with dysphagia. It can adhere to the walls of the throat, causing discomfort and difficulty in swallowing. While peanut butter can be a good source of protein, it is not an ideal choice for someone with swallowing difficulties.
Choice D rationale:
Soda crackers are dry and can be crumbly, making them a poor
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