A nurse is providing teaching to a group of clients about retaining nutrients when preparing fruits and vegetables. Which of the following client statements indicates an understanding of the teaching?
“I soak fruits in water before peeling them.”
“I cook vegetables for the week and reheat them at each meal.”
“I boil vegetables on the stove until they are soft.”
“I keep my ripe fruits refrigerated until I eat them.”
The Correct Answer is D
Choice A reason: Soaking fruits in water before peeling them is not a good practice for retaining nutrients because it can cause water-soluble vitamins, such as vitamin C and B-complex vitamins, to leach out into the water. It is better to wash fruits briefly under running water and peel them as thinly as possible.
Choice B reason: Cooking vegetables for the week and reheating them at each meal is not a good practice for retaining nutrients because it can cause nutrient losses due to exposure to heat, light, air, and water. It is better to cook vegetables as close to the time of consumption as possible and use minimal water and cooking time.
Choice C reason: Boiling vegetables on the stove until they are soft is not a good practice for retaining nutrients because it can cause significant nutrient losses due to high temperature and long cooking time. It is better to steam, microwave, or stir-fry vegetables until they are crisp-tender and retain their color and texture.
Choice D reason: Keeping ripe fruits refrigerated until eating them is a good practice for retaining nutrients because it can slow down the ripening process and prevent spoilage. Refrigeration can preserve the freshness, flavor, and nutritional value of fruits. However, some fruits, such as bananas, tomatoes, and avocados, should not be refrigerated because they can lose their quality and taste.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
Choice Areason: Increasing phosphorus intake is not advisable for clients with chronic kidney disease, as they may have hyperphosphatemia, a condition of high phosphorus levels in the blood. Hyperphosphatemia can cause bone loss, calcification of soft tissues, and itching.
Choice Breason: Increasing potassium intake is not advisable for clients with chronic kidney disease, as they may have hyperkalemia, a condition of high potassium levels in the blood. Hyperkalemia can cause muscle weakness, numbness, tingling, and cardiac arrest.
Choice C reason: Limiting protein intake is advisable for clients with chronic kidney disease, as protein metabolism produces urea, which is excreted by the kidneys. High protein intake can increase the workload and damage of the kidneys, and cause uremia, a condition of high urea levels in the blood. Uremia can cause nausea, vomiting, fatigue, and mental confusion.
Choice D reason: Limiting calcium intake is not advisable for clients with chronic kidney disease, as they may have hypocalcemia, a condition of low calcium levels in the blood. Hypocalcemia can cause muscle spasms, seizures, and cardiac arrhythmias.
Correct Answer is D
Explanation
Choice A reason: Increasing vitamin C intake while taking this medication is not necessary, as vitamin C does not interact with tetracycline. Vitamin C is important for immune function, wound healing, and collagen synthesis.
Choice B reason: Eliminating raw fruits and vegetables until 2 weeks after completing this medication is not required, as raw fruits and vegetables do not interfere with tetracycline. Raw fruits and vegetables are good sources of fiber, vitamins, minerals, and antioxidants.
Choice C reason: Taking a folic acid supplement while on this medication is not advised, as folic acid can reduce the absorption and effectiveness of tetracycline. Folic acid is essential for DNA synthesis, cell division, and red blood cell production.
Choice D reason: Avoiding taking this medication with milk products is important, as milk products contain calcium, which can bind to tetracycline and form insoluble complexes that decrease its absorption and activity. Milk products also increase the risk of gastrointestinal side effects such as nausea, vomiting, and diarrhea.
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