A nurse is providing discharge teaching for a client who has iron deficiency anemia. Which of the following information should the nurse include?
Drinking orange juice with iron supplements can decrease absorption.
Cooking in a stainless steel skillet increases the amount of iron in the food.
Drinking iced tea with meals can increase the amount of iron absorbed.
Fish and poultry are primary sources of heme iron.
The Correct Answer is D
Choice A reason: Drinking orange juice with iron supplements can increase absorption, not decrease it. Orange juice is rich in vitamin C, which enhances the absorption of non-heme iron, the type of iron found in plant foods and supplements. The nurse should advise the client to take iron supplements with a source of vitamin C, such as orange juice, strawberries, or tomatoes.
Choice B reason: Cooking in a stainless steel skillet does not increase the amount of iron in the food. Stainless steel is not a good conductor of iron and does not leach iron into the food. The nurse should suggest the client to use a cast iron skillet instead, which can add iron to the food, especially acidic foods like tomatoes or citrus fruits.
Choice C reason: Drinking iced tea with meals can decrease the amount of iron absorbed, not increase it. Iced tea contains tannins, which are compounds that bind to iron and inhibit its absorption. The nurse should recommend the client to avoid drinking tea, coffee, or other beverages that contain tannins with meals, and to drink them between meals instead.
Choice D reason: Fish and poultry are primary sources of heme iron, which is the type of iron found in animal foods and is more easily absorbed by the body. The nurse should encourage the client to eat more foods that are high in heme iron, such as fish, poultry, meat, and eggs.
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Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
Choice A reason: Increased glucose levels are not a positive outcome of the client's interventions, but rather a sign of impaired glucose metabolism and insulin resistance, which can increase the risk of cardiovascular disease. The Mediterranean diet can help lower glucose levels by providing complex carbohydrates, fiber, and healthy fats, which can improve insulin sensitivity and blood sugar control.
Choice B reason: Increased HDL levels are a positive outcome of the client's interventions, as HDL stands for high-density lipoprotein, which is the "good" cholesterol that helps remove excess cholesterol from the arteries and protect against atherosclerosis and cardiovascular disease. The Mediterranean diet can help increase HDL levels by providing monounsaturated and polyunsaturated fats, such as olive oil, nuts, seeds, and fish, which can boost HDL production and function.
Choice C reason: Increased LDL levels are not a positive outcome of the client's interventions, but rather a sign of increased cholesterol deposition and inflammation in the arteries, which can lead to plaque formation and cardiovascular disease. LDL stands for low-density lipoprotein, which is the "bad" cholesterol that carries cholesterol from the liver to the cells. The Mediterranean diet can help lower LDL levels by providing antioxidants, fiber, and plant sterols, which can reduce LDL synthesis and oxidation.
Choice D reason: Increased triglyceride levels are not a positive outcome of the client's interventions, but rather a sign of increased fat storage and metabolic syndrome, which can increase the risk of cardiovascular disease. Triglycerides are a type of fat that circulates in the blood and provides energy to the cells. The Mediterranean diet can help lower triglyceride levels by providing omega-3 fatty acids, which can modulate triglyceride synthesis and breakdown.
Correct Answer is A
Explanation
Choice A reason: Warming the formula to room temperature can help reduce the osmotic load and prevent diarrhea in clients receiving enteral nutrition. Cold formula can also cause abdominal cramping and discomfort.
Choice B reason: Increasing the rate of infusion can worsen diarrhea by increasing the osmotic load and the risk of bacterial overgrowth. The rate of infusion should be adjusted based on the client's tolerance and nutritional needs.
Choice C reason: Changing to a low-calorie formula is not indicated for diarrhea. Low-calorie formulas are usually high in osmolality and can cause more water to be drawn into the intestinal lumen, leading to diarrhea. A low-residue or isotonic formula may be more appropriate.
Choice D reason: Replacing the extension tubing every 48 hr is not enough to prevent diarrhea. The extension tubing should be replaced every 24 hr or with each new container of formula to reduce the risk of bacterial contamination and infection.
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