A nurse is providing dietary teaching to a client who has a new onset of vitamin B12 deficiency. Which of the following foods should the nurse encourage the client to include in their diet?
(Select All that Apply)

Steak

Low fat milk

Grilled salmon

Green leafy vegetables

Scrambled eggs

Answer and Explanation

Correct Answer : A,B,C,E

A. Steak - Red meats like steak are high in vitamin B12, making them an excellent choice for individuals with B12 deficiency.

B. Low fat milk - Dairy products, including milk, are good sources of vitamin B12 and should be included in the diet.

C. Grilled salmon - Fish such as salmon is rich in vitamin B12, making it a beneficial food for addressing B12 deficiency.

D. Green leafy vegetables - While nutritious, green leafy vegetables are not significant sources of vitamin B12. B12 is primarily found in animal products.

E. Scrambled eggs - Eggs contain a good amount of vitamin B12, making them a suitable option for dietary management of deficiency.

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Correct Answer is B

Explanation

A. Notifying the provider: This is important but should be done after stopping the transfusion.

B. Stopping the transfusion. Chills and back pain during a blood transfusion can indicate a serious transfusion reaction, such as an acute hemolytic reaction. The priority action is to stop the transfusion immediately to prevent further complications

C. Covering the client with a blanket: This addresses the symptom of chills but does not address the potential life-threatening reaction.

D. Assessing the client's skin for a rash: This is part of the assessment for transfusion reactions but is not the priority compared to stopping the transfusion.

A. Cashews B. Oranges C. Red meat D. Yogurt

Correct Answer is C

Explanation

A. Cashews: Cashews contain iron, but the amount is relatively low compared to other sources like red meat.

B. Oranges: Oranges are high in vitamin C, which aids iron absorption, but they are not a significant source of iron.

C. Red meat: Red meat is an excellent source of heme iron, which is highly bioavailable and effectively addresses iron deficiency.

D. Yogurt: Yogurt is not a significant source of iron. It contains other nutrients, but it is not relevant for increasing iron intake.

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A nurse is caring for a client in a medical-surgical unit.

Exhibits

Complete the diagram by dragging from the choices below to specify what condition the client is most likely experiencing, two actions the nurse should take to address that condition, and two parameters the nurse should monitor to assess the client's progress.

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A nurse is providing dietary teaching to a client who has a new onset of vitamin B12 deficiency. Which of the following foods should the nurse encourage the client to include in their diet? (Select All that Apply)

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A nurse is monitoring a client who reports having chills and back pain during a blood transfusion. Which of the following actions is the nurse's priority?

Correct Answer is B

Explanation

A nurse is planning a diet for a client who is iron deficient. Which of the following foods high in iron should the nurse include in the plan?

Correct Answer is C

Explanation

A nurse in an emergency department is caring for a client who is bleeding profusely from a deep laceration on his left lower forearm. After observing standard precautions, which of the following actions should the nurse perform first?

A nurse is caring for a client who is receiving a unit of packed red blood cells. Fifteen minutes following the start of the transfusion, the nurse notes that the client is febrile, with chills and red-tinged urine. Which of the following transfusion reactions should the nurse suspect?

A nurse is providing teaching to a client about preventing skin cancer. Which of the following client statements indicates a need for further teaching?

A nurse is monitoring a client who was admitted with a severe burn injury and is receiving IV fluid resuscitation therapy. The nurse should identify a decrease in which of the following findings as an indication of adequate fluid replacement?

A nurse is planning nutritional teaching for a client who is experiencing fatigue due to iron deficiency anemia. Which of the following foods should the nurse recommend to the client?

A nurse is teaching a group of clients about causes for developing hearing loss, which of the following risk factors should the nurse include in the teaching?

A nurse is selecting a qualified staff member to double check a blood label with a client ID bracelet prior to infusing a unit of blood. The nurse should identify which of the following persons is qualified?

A nurse is providing dietary teaching to a client who has a new onset of vitamin B12 deficiency. Which of the following foods should the nurse encourage the client to include in their diet?
(Select All that Apply)