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. Instruct the client to dig their heels into the bed to push themselves upwards: This increases friction on the heels, which can lead to skin breakdown.

B. Assist the client with a trapeze to raise their body while staff assists with repositioning. Using a trapeze allows the client to lift themselves slightly off the bed, reducing the friction and shear forces that can cause skin injuries during repositioning.

C. Have two to three staff members pull the client up in bed when needed: This increases the risk of friction injuries, especially if the client is not lifted properly.

D. Elevate the head of the bed 90° for bedridden clients: High elevation of the bed can increase the risk of shear injuries due to sliding down in bed.

A. Elevate the limb and apply ice. B. Apply a tourniquet just below the elbow. C. Apply direct pressure over the wound. D. Clean the wound.

Correct Answer is C

Explanation

A. Elevate the limb and apply ice. Elevating the limb and applying ice can help reduce blood flow to the area and minimize swelling. However, it is not the immediate priority in managing active, profuse bleeding.

B. Apply a tourniquet just below the elbow. A tourniquet should be a last resort due to the risk of cutting off blood flow and potential limb damage. It's typically used in life-threatening situations where other methods fail to control bleeding.

C. Apply direct pressure over the wound. The immediate priority for controlling profuse bleeding is to apply direct pressure to the wound to stop or reduce the bleeding. This is a standard first-line intervention in hemorrhage management.

D. Clean the wound. Cleaning the wound is important to prevent infection, but it is not the first priority when dealing with active, profuse bleeding.

View Question and Answer

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 educator is working with the staff to decrease skin tissue injuries to clients on the medical surgical unit. Which of the following practices will decrease friction injuries?

Correct Answer is B

Explanation

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Correct Answer is C

Explanation

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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)