A nurse is providing teaching about natural food sources that contain folate to a client who plans to become pregnant. The nurse should identify which of the following foods contains the highest amount of folate.
1 cup cooked green peppers.
1 cup mashed potatoes.
1 cup cooked carrots.
1 cup cooked lentils.
The Correct Answer is D
Choice A rationale:
1 cup cooked green peppers. Green peppers are a good source of vitamin C but do not contain a significant amount of folate. Folate is important for preventing neural tube defects in a developing fetus.
Choice B rationale:
1 cup mashed potatoes. While potatoes contain some folate, especially in their skins, they do not have as high an amount as other options. Additionally, mashed potatoes may not retain all of their folate content after cooking and preparation.
Choice C rationale:
1 cup cooked carrots. Carrots are not a substantial source of folate. They are more known for their beta-carotene content, which is converted into vitamin A in the body.
Choice D rationale:
1 cup cooked lentils. Lentils are an excellent source of folate, providing a substantial amount per serving. Folate is essential for preventing neural tube defects in the early stages of pregnancy. Including folate-rich foods like lentils in the diet can be highly beneficial for individuals planning to become pregnant.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
Choice A rationale:
Serving hot foods at mealtime might worsen the client's nausea, as strong odors and high temperatures can exacerbate feelings of nausea.
Choice B rationale:
Limiting fluid intake between meals can help prevent overfilling the stomach, which can contribute to nausea in clients with equilibrium imbalances. Consuming fluids between meals, rather than with meals, can also aid in better digestion and reduce the likelihood of nausea.
Choice C rationale:
Encouraging the client to eat even if nauseated could potentially worsen their symptoms and lead to an aversion to eating due to the association of food with nausea.
Choice D rationale:
Providing low-fat carbohydrates with meals may be beneficial for some clients, but it doesn't directly address the issue of nausea related to equilibrium imbalance. The focus should be on strategies that prevent nausea rather than specific meal components.
Correct Answer is B
Explanation
Choice A rationale:
Serving foods while still at a hot temperature (Choice A) is not an appropriate intervention for a client with stomatitis following radiation therapy. Stomatitis can cause inflammation and soreness in the mouth, and hot foods can further irritate the sensitive tissues, leading to increased discomfort and potential injury.
Choice B rationale:
Serving foods without sauces or gravies (Choice B) is the correct choice. Stomatitis often causes pain and discomfort in the mouth, and spicy or acidic foods, as well as those with sauces or gravies, can exacerbate this discomfort. Providing plain and bland foods can help reduce irritation and promote healing in sensitive oral tissues.
Choice Crationale:
Instructing the client to drink liquids without a straw (Choice C) is not a direct intervention for stomatitis. It's more commonly recommended for clients who have undergone oral surgery to prevent dislodging of blood clots. While it's generally a good practice for oral health, it might not significantly impact the discomfort caused by stomatitis.
Choice Drationale:
Offering mouth rinses with normal saline and water (Choice D) is generally a good practice for maintaining oral hygiene, but it might not be the most appropriate intervention for a client with stomatitis following radiation therapy. While rinsing can help keep the mouth clean, it might cause discomfort in the presence of stomatitis due to the potential for mechanical irritation.
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