A nurse is caring for a client who has throat cancer and is receiving radiation therapy. The client reports nausea, stomatitis, and weight loss. Which of the following dietary interventions should the nurse recommend?
Serve foods hot.
Increase intake of liquids at mealtime.
Consume foods high in fat content.
Select foods high in protein.
The Correct Answer is D
Choice A rationale:
Serving foods hot might seem like a way to enhance the aroma and taste, which could be appealing to the client. However, hot foods might worsen nausea and discomfort for someone undergoing radiation therapy due to their heightened sensitivity to smells. This choice doesn't directly address the client's symptoms.
Choice B rationale:
Increasing the intake of liquids at mealtime could be helpful to prevent dehydration, but it doesn't directly address the reported symptoms of nausea, stomatitis (inflammation of the mouth), and weight loss. Moreover, certain liquids might irritate the client's throat, making this choice less suitable.
Choice C rationale:
Consuming foods high in fat content is not the ideal choice for this client. Fat-rich foods can be heavy and difficult to digest, potentially exacerbating nausea and not being well-tolerated by someone experiencing stomatitis.
Choice D rationale:
The best choice is to recommend foods high in protein. Protein is essential for tissue repair, immune function, and maintaining lean body mass. Given the client's reported weight loss and stomatitis, protein-rich foods can aid in promoting tissue healing and preventing further muscle loss. Additionally, focusing on protein sources that are easy to swallow and tolerate can address the client's discomfort while supporting their nutritional needs.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Choice A rationale:
Pudding is a suitable choice for a client with dysphagia requiring a level 1 dysphagia diet. Level 1 dysphagia diet consists of pureed, cohesive, and pudding-like foods that are easy to swallow and safe for individuals with swallowing difficulties. Pudding's consistency aligns with this requirement, making it a safe option for the client.
Choice B rationale:
Milk is not an appropriate choice for a level 1 dysphagia diet. Milk is a thin liquid that poses a risk of aspiration for individuals with dysphagia. It does not meet the consistency requirements for safe consumption in this case.
Choice C rationale:
Chicken noodle soup is not suitable for a level 1 dysphagia diet. The soup contains solid ingredients such as noodles and chicken pieces, which can be difficult for individuals with dysphagia to swallow safely. It is important to avoid foods with mixed textures for such clients.
Choice D rationale:
Apple juice is also not appropriate for a level 1 dysphagia diet. Like milk, apple juice is a thin liquid that can increase the risk of aspiration for individuals with swallowing difficulties. It lacks the appropriate consistency for safe consumption by those with dysphagia.
Correct Answer is B
Explanation
Choice A rationale:
Using a washcloth to clean denture surfaces is not the recommended method as it can lead to scratches on the dentures, making them more susceptible to bacterial growth and staining.
Choice B rationale:
Wiping dentures before storing them in a dry container at night is the correct choice. This practice helps remove debris and bacteria, preventing them from accumulating overnight. Storing dentures in a dry container helps maintain their shape and prevents the growth of microorganisms that thrive in moist environments.
Choice C rationale:
Flossing dentures is not necessary and may damage or distort them. Unlike natural teeth, dentures do not have interdental spaces that require flossing.
Choice D rationale:
Wrapping gloved fingers with gauze to remove dentures is not the best practice, as it may cause damage to the dentures and also increases the risk of contamination.
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