A nurse is caring for a client who has dysphagia. Which of the following actions should the nurse take?

Place the client in a semi-Fowler's position when eating.

Initiate calorie count of daily food intake.

Instruct the client to keep their chin up when swallowing.

Provide food in a thin liquid consistency.

Answer and Explanation

The Correct Answer is A

Place the client in a semi-Fowler's position when eating. The semi-Fowler's position involves elevating the head of the bed to an angle of 30 to 45 degrees. This position helps prevent aspiration by facilitating proper swallowing and reducing the risk of food or liquid entering the airway.

Initiating a calorie count of daily food intake is not a specific action for dysphagia. Calorie counting is generally used for monitoring caloric intake in clients with specific dietary needs or conditions, but it is not directly related to dysphagia management. The focus for dysphagia management is on ensuring safe swallowing and preventing complications such as aspiration.

Instructing the client to keep their chin up when swallowing is not appropriate for dysphagia management. This action can actually increase the risk of aspiration. The proper technique for swallowing with dysphagia typically involves tucking the chin slightly down towards the chest to help close off the airway and direct the food or liquid down the esophagus.

Providing food in a thin liquid consistency is not appropriate for dysphagia unless specifically recommended by a healthcare professional. Dysphagia diets typically involve modifying the consistency of food and liquids based on the client's swallowing abilities and recommendations from a speech-language pathologist or dietitian. Different levels of texture modifications (such as pureed, minced, or mechanically soft) may be prescribed to ensure safe swallowing and reduce the risk of aspiration.

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Correct Answer is ["A","C","D"]

Explanation

In a nutrition plan for a client at risk for malnutrition, the nurse should include the following actions:

Assess for pain prior to mealtime: Pain can significantly impact a person's appetite and ability to eat. Assessing for pain before mealtime can help identify any discomfort that may hinder the client's ability to eat.

Provide mouth care before feeding: Proper oral hygiene is essential for maintaining a healthy appetite and preventing oral health issues that can affect eating. Providing mouth care before feeding helps ensure a clean and comfortable oral environment.

Remove the bedpan from the client's sight: Sight and smell can have a significant impact on a person's appetite. Removing the bedpan from the client's sight can help create a more pleasant dining environment and promote a better appetite.

However, the following actions should not be included in the plan:

Discourage snacks between meals: For clients at risk for malnutrition, it may be necessary to encourage nutrient-dense snacks between meals to increase caloric intake. Discouraging snacks may further contribute to malnutrition.

Administer antiemetics following the meal: Administering antiemetics following a meal is not a routine action in a nutrition plan. Antiemetics are typically used to treat nausea and vomiting, which may interfere with a person's ability to eat, but their administration should be based on specific symptoms and prescribed by a healthcare provider.

A. A client whose hematocrit is 42% B. A client whose hemoglobin is 15 g/dL C. A client whose ferritin level is 8 ng/mL D. A client whose RBC count is 5.2 million/mm3

Correct Answer is C

Explanation

Iron-deficiency anemia is characterized by a deficiency of iron, which is necessary for the production of hemoglobin in red blood cells. Ferritin is a protein that stores iron in the body, and a low ferritin level is an indicator of depleted iron stores.

Ferritin: The normal range for ferritin varies depending on the laboratory, but typically it is around 12 to 300 ng/mL for females and 12 to 500 ng/mL for males. A client with a ferritin level of 8 ng/mL has a significantly low level, suggesting iron-deficiency anemia due to depleted iron stores.

Hematocrit: The normal range for hematocrit is around 36% to 46% for females and 38% to 50% for males. A client with a hematocrit of 42% falls within the normal range and does not suggest iron-deficiency anemia.

Hemoglobin: The normal range for hemoglobin is approximately 12 to 16 g/dL for females and

13.5 to 17.5 g/dL for males. A client with a hemoglobin level of 15 g/dL is within the normal range and does not indicate iron-deficiency anemia.

RBC count: The normal range for red blood cell (RBC) count is roughly 4.2 to 5.4 million/mm3 for females and 4.7 to 6.1 million/mm3 for males. A client with an RBC count of 5.2 million/mm3 falls within the normal range and does not indicate iron-deficiency anemia.

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A nurse is caring for a client who has dysphagia. Which of the following actions should the nurse take?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A nurse in a long-term care facility is implementing a nutrition plan for a client who is at risk for malnutrition. Which of the following actions should the nurse include in the plan? (Select all that apply.)

Correct Answer is ["A","C","D"]

Explanation

A nurse is reviewing the laboratory values of four clients. Which of the following values indicates to the nurse that a client has iron-deficiency anemia?

Correct Answer is C

Explanation

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