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A nurse is preparing to discharge a client from a surgical unit.

Exhibits
Which 3 dietary strategies should the nurse recommend to prevent post- operative complications for this client?

Consuming large meals to increase calorie intake

Starting with clear liquids and progressing to a regular diet

Skipping meals to reduce nausea

Eating fatty foods to provide energy

Chewing gum to stimulate gastric secretions

Ensuring adequate hydration

Avoiding NSAIDs for 10 days following the procedure

Answer and Explanation

Correct Answer : B,E,F

Rationale:

A. Large meals can increase nausea and discomfort postoperatively. Small, frequent meals are recommended.

B. Gradually advancing from clear liquids to solid foods helps prevent nausea, vomiting, and gastrointestinal complications while allowing the digestive system to adjust.

C. Skipping meals can lead to malnutrition and delayed recovery.

D. High-fat foods are harder to digest and can exacerbate nausea and abdominal discomfort.

E. Gum chewing promotes bowel motility and can reduce the risk of postoperative ileus.

F. Maintaining fluid balance prevents constipation, dehydration, and electrolyte imbalances, supporting recovery.

G. While this may be important depending on the surgical site, it is not a dietary strategy.

Nursing Test Bank

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Correct Answer is C

Explanation

Rationale:
A. Decreased bilirubin is unrelated to digestion of blood in the GI tract.
B. Chloride levels do not indicate blood digestion.
C. When a client with esophageal varices bleeds into the GI tract, the digestion and absorption of blood proteins lead to increased nitrogen load, reflected as elevated BUN.
D. HbA1c reflects long-term blood glucose control, not acute digestion of blood.

A. Turkey sandwich with celery sticks B. Pork tenderloin with green peas C. Sliced ham with green salad D. Grilled chicken breast with white rice

Correct Answer is D

Explanation

Rationale:
A. Celery and other high-fiber, coarse vegetables should be avoided during an acute diverticulitis episode because they can irritate the inflamed colon.
B. Green peas are high in fiber and may worsen symptoms during acute inflammation.
C. Green salad is high in fiber and not recommended during an acute flare.
D. Grilled chicken breast with white rice is low in fiber, easily digestible, and gentle on the gastrointestinal tract, making it appropriate for a client with acute diverticulitis.

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A nurse is preparing to discharge a client from a surgical unit. Exhibits Which 3 dietary strategies should the nurse recommend to prevent post- operative complications for this client?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A nurse is caring for a client who has liver cirrhosis with ascites, bleeding esophageal varices, and portal hypertension. The nurse recognizes which of the following laboratory findings as indicating the client's gastrointestinal (GI) tract is digesting and absorbing blood?

Correct Answer is C

Explanation

A nurse is planning care for a client who has diverticulitis. Which of the following menu selections should the nurse include in the plan?

Correct Answer is D

Explanation

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Which dietary advancement should be made first after the return of bowel sounds postoperatively?

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A nurse is preparing to discharge a client from a surgical unit.

Exhibits
Which 3 dietary strategies should the nurse recommend to prevent post- operative complications for this client?