A nurse is providing nutrition teaching for a client who has hypertension. Which of the following foods should the nurse suggest the client include in their diet?

Red meat

Canned black beans

Fish

Cheese

Answer and Explanation

The Correct Answer is C

Rationale:
A. Red meat: Red meat is often high in saturated fat and cholesterol, which can contribute to hypertension and cardiovascular disease. Regular consumption may increase blood pressure and arterial stiffness, so clients with hypertension should limit or avoid it.

B. Canned black beans: Although beans are generally healthy, canned varieties are often high in sodium, which can worsen hypertension. Unless the beans are labeled low-sodium or rinsed thoroughly before eating, they can contribute to elevated blood pressure.

C. Fish: Fish, especially fatty varieties like salmon or mackerel, are rich in omega-3 fatty acids, which support cardiovascular health by reducing inflammation and improving lipid profiles. Including fish in the diet promotes heart health and helps manage blood pressure effectively.

D. Cheese: Cheese contains significant amounts of sodium and saturated fat, both of which can increase blood pressure and cardiovascular risk. Clients with hypertension should consume cheese in moderation or select low-sodium, low-fat varieties when possible.

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Correct Answer is D

Explanation

Rationale:
A. Conduct the assessment before drying the newborn: Performing the assessment before drying exposes the newborn’s wet skin to cooler air and surfaces, increasing heat loss through evaporation, not conduction. The newborn should always be thoroughly dried immediately after birth to conserve body heat.

B. Check the newborn's rectal temperature every hr: Frequent temperature monitoring does not prevent heat loss; it only identifies hypothermia after it occurs. Additionally, rectal temperature measurement may cause mucosal injury and is not routinely recommended for newborns.

C. Place the newborn in an open crib for the initial assessment: Placing the newborn in an open crib exposes the infant to cooler air and surfaces, increasing heat loss through convection and conduction. The initial assessment should occur under a radiant warmer to maintain thermal stability.

D. Cover scale with warm blankets when weighing the newborn: Covering the scale prevents conduction heat loss, which occurs when the newborn’s skin comes into contact with cold surfaces. Using a warm blanket or pad ensures the infant’s body heat is preserved during weighing or handling.

A. "Dehydration is caused by a decreased hemoglobin and hematocrit." B. "Dehydration is associated with gastroesophageal reflux." C. "Dehydration is treated with calcium supplements." D. "Dehydration can increase the risk for preterm labor."

Correct Answer is D

Explanation

Rationale:
A. "Dehydration is caused by a decreased hemoglobin and hematocrit.": Dehydration typically results in increased, not decreased, hemoglobin and hematocrit values because fluid loss concentrates red blood cells. Low values would suggest anemia or blood loss rather than dehydration.

B. "Dehydration is associated with gastroesophageal reflux.": While dehydration may worsen nausea or fatigue, it is not directly linked to gastroesophageal reflux. GERD in pregnancy is usually caused by hormonal relaxation of the lower esophageal sphincter and increased intra-abdominal pressure from the enlarging uterus.

C. "Dehydration is treated with calcium supplements.": Calcium supplements are unrelated to treating dehydration. Management focuses on restoring fluid balance through oral or intravenous hydration to maintain uteroplacental perfusion and reduce uterine irritability.

D. "Dehydration can increase the risk for preterm labor.": Dehydration leads to increased secretion of antidiuretic hormone (ADH), which can stimulate oxytocin release and uterine contractions. Correcting dehydration helps reduce uterine activity and lowers the risk of preterm labor in pregnant clients.

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A nurse is providing nutrition teaching for a client who has hypertension. Which of the following foods should the nurse suggest the client include in their diet?

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A nurse is providing nutrition teaching for a client who has hypertension. Which of the following foods should the nurse suggest the client include in their diet?