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 D
Explanation
Choice A reason: Hemoglobin 16 g/dL is within the normal range for adults and does not indicate an adverse effect of TPN.
Choice B reason: Temperature 36.1°C (97°F) is normal and does not indicate an infection or inflammation, which are possible complications of TPN.
Choice C reason: Blood glucose 98 mg/dL is normal and does not indicate hyperglycemia or hypoglycemia, which are common problems associated with TPN.
Choice D reason: Weight gain of 1.5 kg (3 lB. per day is excessive and indicates fluid overload, which can result from too rapid or too high infusion of TPN. Fluid overload can cause edema, hypertension, heart failure, and pulmonary congestion.
Correct Answer is C
Explanation
Choice Areason: Graham crackers are made from wheat flour, which contains gluten. Peanut butter is a good source of fat and protein, but it may also contain traces of gluten from cross-contamination.
Choice Breason: Poached eggs are a good source of protein, but wheat bagel contains gluten, which is a protein found in wheat, barley, and rye. Gluten can damage the small intestine and cause malabsorption, diarrhea, and abdominal pain in people with celiac disease.
Choice C reason: Rice cereal is gluten-free and a good source of carbohydrates. Sliced bananas are gluten-free and a good source of potassium, fiber, and vitamin C.
Choice D reason: Rye toast contains gluten, which can harm people with celiac disease. Herbal tea is gluten-free and can help with hydration, but it does not provide enough calories or nutrients.
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