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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.

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Correct Answer is C

Explanation

Rationale:
A. Extreme thirst is associated with hypernatremia, not hypokalemia.
B. Hypokalemia typically causes hyporeflexia, not hyperactive reflexes.
C. Weak, irregular pulse is expected with hypokalemia because low potassium affects cardiac conduction and muscle contractility, increasing the risk of dysrhythmias.
D. Hypokalemia usually causes hypoactive bowel sounds due to decreased smooth muscle activity.

A. Baked potato B. Milkshake C. Ham sandwich D. Stewed tomatoes

Correct Answer is C

Explanation

Rationale:
A. Baked potato is low in sodium if prepared without added salt, making it safe for a client on a diuretic.
B. Milkshake is generally safe unless it contains added sodium; in most cases, it is allowed.
C. Ham is high in sodium, which is contraindicated for a client taking bumetanide, a loop diuretic, as high sodium intake can counteract the diuretic effect and worsen fluid retention.
D. Stewed tomatoes can be included if unsalted; they are generally safe in moderation.

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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 assessing a client who has hypokalemia as a result of nausea, vomiting, and diarrhea. Which of the following findings should the nurse expect?

Correct Answer is C

Explanation

A nurse is caring for a client who has cirrhosis and has a prescription for bumetanide. When delivering the client's lunch tray, which of the following items should the nurse identify as contraindicated for the client?

Correct Answer is C

Explanation

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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?