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

Initiate a calorie count of daily food intake.

Provide food in a thin liquid consistency.

Instruct the client to keep their chin up when swallowing.

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

Answer and Explanation

The Correct Answer is D

Choice A rationale:
Initiating a calorie count of daily food intake is not directly related to addressing dysphagia. Calorie counts might be important in certain situations, such as managing weight, but it does not directly address the client's swallowing difficulties.
Choice B rationale:
Providing food in a thin liquid consistency is contraindicated for a client with dysphagia. Thin liquids can increase the risk of aspiration in individuals with swallowing difficulties. The nurse should choose thicker liquids and modify the diet as recommended by a speech-language pathologist or healthcare provider.
Choice C rationale:
Instructing the client to keep their chin up when swallowing is not an appropriate action for addressing dysphagia. Instead, clients with dysphagia are often instructed to tuck their chin down to their chest when swallowing. This helps to close off the airway and prevents food or liquids from entering the airway.
Choice D rationale:
Placing the client in a semi-Fowler's position when eating is the correct action. This position helps prevent aspiration by promoting proper alignment of the airway and esophagus. The semi-Fowler's position involves elevating the head of the bed to an angle of 30-45 degrees. This position facilitates swallowing and reduces the risk of choking or aspiration.

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Correct Answer is D

Explanation

Choice A rationale:
Almonds do not contain a high percentage of water. They are a dry and crunchy snack with minimal water content, making them an inappropriate choice for maintaining hydration.
Choice B rationale:
Cheddar cheese is not a food with a high water content. It is a dairy product that has been processed and does not provide a significant source of water to help prevent dehydration.
Choice C rationale:
While whole-wheat bread may have some water content, it is not among the options with the greatest percentage of water. The moisture in bread is not as significant as in other options.
Choice D rationale:
Broccoli contains a substantial amount of water and is an excellent choice for maintaining hydration. It is a water-rich vegetable that can contribute to the body's water needs, making it a suitable recommendation for preventing dehydration.

A. Serve hot foods at mealtime. B. Limit fluid intake between meals. C. Encourage the client to eat even if nauseated. D. Provide low-fat carbohydrates with meals.

Correct Answer is B

Explanation

Choice A rationale:
Serving hot foods at mealtime might worsen the client's nausea, as strong odors and high temperatures can exacerbate feelings of nausea.
Choice B rationale:
Limiting fluid intake between meals can help prevent overfilling the stomach, which can contribute to nausea in clients with equilibrium imbalances. Consuming fluids between meals, rather than with meals, can also aid in better digestion and reduce the likelihood of nausea.
Choice C rationale:
Encouraging the client to eat even if nauseated could potentially worsen their symptoms and lead to an aversion to eating due to the association of food with nausea.
Choice D rationale:
Providing low-fat carbohydrates with meals may be beneficial for some clients, but it doesn't directly address the issue of nausea related to equilibrium imbalance. The focus should be on strategies that prevent nausea rather than specific meal components.

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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

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Correct Answer is D

Explanation

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Correct Answer is B

Explanation

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