A nurse is caring for a client who is suffering from dysphagia after a stroke and is currently NPO. Which member of the inter-professional team would the nurse anticipate will be consulted to determine how this client will be safely fed?

Speech therapist

Respiratory therapist

Physical therapist

Occupational therapist

Answer and Explanation

The Correct Answer is A

A) Speech Therapist: A speech therapist is the appropriate professional for assessing and managing dysphagia, especially in clients who have experienced a stroke. They specialize in evaluating swallowing function, determining the safest consistencies of food and liquids, and providing strategies or exercises to improve swallowing ability. They play a critical role in deciding the safest method of feeding, whether it involves modified diets or alternative feeding methods.

B) Respiratory Therapist: Respiratory therapists focus on assessing and managing respiratory conditions. While they may become involved if there are concerns about aspiration leading to respiratory complications, they do not directly manage dysphagia or feeding issues.

C) Physical Therapist: Physical therapists work primarily on improving gross motor skills, mobility, and physical function. They do not specialize in swallowing disorders or feeding methods, so they are not the primary professionals to consult for issues related to dysphagia.

D) Occupational Therapist: Occupational therapists can assist clients with fine motor skills and daily living activities, which may include feeding. However, they do not specialize in assessing or treating swallowing disorders. Their role would be more focused on helping clients with the practical aspects of self-feeding once safe swallowing methods are established by a speech therapist.

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Correct Answer is C

Explanation

A) The client is reporting constipation:

Constipation is a common issue with enteral feeding, often due to decreased fluid intake or lack of fiber. While it is important to manage constipation to improve comfort and bowel function, it is not as urgent as dealing with vomiting.

B) The client reports being thirsty:

Thirst can be a sign of dehydration or inadequate fluid intake. Although it should be addressed to ensure proper hydration, it is less critical compared to vomiting, which poses immediate risks.

C) The client is vomiting the enteral formula:

Vomiting is a priority concern because it can lead to aspiration, dehydration, electrolyte imbalances, and further complications. Addressing the cause of vomiting and managing it promptly is crucial for the client’s safety.

D) The client is experiencing abdominal cramping:

Abdominal cramping can be related to the feeding rate, type of formula, or intolerance. While it requires attention, it is less urgent than addressing vomiting, which could have more immediate and serious consequences.

A. "Your daily intake of fats should be limited to no more than 35% of your daily caloric intake B. "You should avoid trans-fat as much as possible" C. "Your main sources of protein should be red meat" D. "Fats provide the highest amount of energy per gram" E. "Your intake of fats should be unsaturated fats"

Correct Answer is B

Explanation

A) "Your daily intake of fats should be limited to no more than 35% of your daily caloric intake":

Current dietary guidelines typically recommend limiting fat intake to less than 30% of total daily calories, not 35%, for optimal heart health. This recommendation is slightly higher than what is generally advised for managing high cholesterol.

B) "You should avoid trans-fat as much as possible":

Trans fats significantly increase LDL cholesterol (bad cholesterol) levels and decrease HDL cholesterol (good cholesterol). Avoiding trans fats is crucial in managing high cholesterol and reducing cardiovascular risk, making this the most important recommendation.

C) "Your main sources of protein should be red meat":

Red meat, particularly processed red meat, is associated with higher cholesterol levels and cardiovascular risk. It is generally recommended to choose lean proteins, such as fish, poultry, and plant-based sources, over red meat.

D) "Fats provide the highest amount of energy per gram":

While fats do provide more energy per gram than carbohydrates or proteins, this statement does not directly address the management of cholesterol levels. The focus should be on the type of fats consumed rather than their energy content.

E) "Your intake of fats should be unsaturated fats":

While consuming unsaturated fats is beneficial, avoiding trans fats specifically addresses a more immediate concern for those with high cholesterol. Option B emphasizes the importance of eliminating harmful fats.

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A nurse is caring for a client who is suffering from dysphagia after a stroke and is currently NPO. Which member of the inter-professional team would the nurse anticipate will be consulted to determine how this client will be safely fed?

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