A nurse is planning eating strategies with a client who has nausea from equilibrium imbalance. Which of the following strategies should the nurse recommend?

Encourage the client to eat even if nauseated.

Provide low-fat carbohydrates with meals.

Serve hot foods at mealtime.

Limit fluid intake between meals.

Answer and Explanation

The Correct Answer is B

Answer: B. Provide low-fat carbohydrates with meals.

Rationale:

A) Encourage the client to eat even if nauseated: Forcing the client to eat while experiencing nausea may worsen symptoms and increase the risk of vomiting. It is more effective to recommend small, tolerable meals with specific types of food to help reduce nausea.

B) Provide low-fat carbohydrates with meals: Low-fat carbohydrates, such as crackers or toast, are easier to digest and less likely to trigger nausea. They can help stabilize the stomach and minimize nausea symptoms, making this strategy the most appropriate recommendation.

C) Serve hot foods at mealtime: Hot foods may produce strong odors that could exacerbate nausea. Instead, cool or room-temperature foods are often better tolerated by clients experiencing nausea.

D) Limit fluid intake between meals: While limiting fluids during meals can sometimes reduce bloating, hydration remains critical for clients with nausea. Recommending sips of fluids throughout the day is a better approach than restricting fluids between meals.

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

Explanation

A) Remove the bedpan from the client's sight: This action helps create a more pleasant and comfortable environment for the client during meals, which can enhance their appetite and willingness to eat. Removing unpleasant stimuli, such as a bedpan, from sight can help improve the overall dining experience for the client.

B) Provide mouth care before feeding: Proper oral hygiene is essential for maintaining the client's oral health and can help stimulate their appetite. Mouth care before feeding removes food particles and bacteria, improving the client's ability to taste and enjoy food. It also helps prevent infections and discomfort associated with poor oral hygiene, promoting better overall nutrition.

C) Assess for pain prior to mealtime: While assessing for pain is crucial for overall client care, it is not directly related to implementing a nutrition plan for a client at risk for malnutrition. However, pain assessment is important for identifying any discomfort that could interfere with the client's ability to eat and should be addressed promptly.

D) Administer antiemetics following the meal: Administering antiemetics following meals may be necessary for clients who experience nausea or vomiting during or after eating. Antiemetics can help manage these symptoms, allowing the client to retain food and improve their nutritional intake. However, the decision to administer antiemetics should be based on individual assessment and prescription by a healthcare provider.

A. Poultry Eggs B. Legumes C. Grains D. Nuts

Correct Answer is ["A"]

Explanation

A) Poultry and eggs are both examples of complete proteins. Complete proteins contain all nine essential amino acids in adequate proportions. Poultry, such as chicken and turkey, as well as eggs, provide high-quality protein sources that contain essential amino acids necessary for various bodily functions and tissue repair.

B) Legumes, such as beans, lentils, and peas, are incomplete proteins. While they are excellent sources of protein, they do not contain all nine essential amino acids in sufficient quantities. However, when combined with grains or other complementary proteins, legumes can provide a complete protein profile.

C) Grains, such as rice, wheat, and oats, are incomplete proteins. Like legumes, grains lack certain essential amino acids. However, when paired with legumes or other complementary proteins, grains can contribute to a complete protein profile.

D) Nuts are incomplete proteins. While nuts are nutritious and rich in protein, they do not contain all nine essential amino acids in adequate proportions to be considered complete proteins. However, when paired with grains or other complementary proteins, nuts can help create a complete protein profile.

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A nurse is planning eating strategies with a client who has nausea from equilibrium imbalance. Which of the following strategies should the nurse recommend?

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