A nurse is providing dietary teaching to a client who has diverticular disease. Which of the following food choices should the nurse recommend as having the highest fiber content?
3 oz turkey
1/2 cup cooked peas
1 cup low-fat plain yogurt
1/2 cup cooked white rice
The Correct Answer is B
A. Turkey is a lean source of protein but is not particularly high in fiber.
B. Cooked peas are high in fiber and are a good choice for individuals with diverticular disease, as fiber can help prevent constipation and reduce the risk of diverticulitis flare-ups.
C. Low-fat plain yogurt is a good source of protein and calcium but is not particularly high in fiber.
D. Cooked white rice is low in fiber compared to other grains and legumes and may not provide significant benefits for individuals with diverticular disease.
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Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
A. Increasing caloric intake before pregnancy without specific guidance can lead to unnecessary weight gain. It's essential for individuals to maintain a healthy weight before pregnancy, but there's no need to deliberately increase caloric intake.
B. Increasing folic acid intake to 400 micrograms per day prior to pregnancy is recommended to help prevent neural tube defects in the developing fetus. This is a crucial dietary guideline for women who are planning to become pregnant.
C. While seafood can be a source of important nutrients such as omega-3 fatty acids, consuming excessive amounts may expose the client to potential contaminants such as mercury. It's recommended to consume seafood in moderation and choose low-mercury options.
D. Ascorbic acid, or vitamin C, is important for overall health and is not typically restricted in the diet unless medically necessary. There's no need to decrease ascorbic acid intake in preparation for pregnancy.
Correct Answer is B
Explanation
A. Anticholinesterase medications, such as pyridostigmine, are commonly prescribed for myasthenia gravis. They should be taken as prescribed by the healthcare provider, usually on an empty stomach, to optimize absorption.
B. Positioning the head of the client's bed to 40° while eating helps prevent aspiration and choking by facilitating swallowing in clients with myasthenia gravis.
C. Providing the client with food cut into small bites can make swallowing easier but does not address the risk of aspiration associated with myasthenia gravis.
D. Encouraging the client to lie down after eating increases the risk of aspiration and should be avoided in clients with myasthenia gravis.
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