A nurse is reviewing the laboratory results of a client who has fluid volume deficit. The nurse would expect which of the following findings?

Choice A: Anticipating the administration of intravenous sodium bicarbonate is incorrect because this would increase the pH and worsen the alkalosis. Sodium bicarbonate is used to treat metabolic acidosis, not respiratory alkalosis.

Choice B: Preparing to start an intravenous fluid bolus using isotonic fluids is incorrect because this would not affect the pH or the PaCO2. Isotonic fluids are used to treat fluid volume deficit, not respiratory alkalosis.

Choice C: Immediately administering oxygen via a mask and monitoring oxygen saturation is incorrect because this would decrease the respiratory drive and increase the PaCO2. Oxygen therapy is used to treat hypoxemia, not respiratory alkalosis.

Choice D: Encouraging the patient to breathe in and out slowly into a paper bag is correct because this would increase the PaCO2 and lower the pH. Rebreathing carbon dioxide is a common treatment for respiratory alkalosis caused by hyperventilation.

Choice A: Limit intake of canned soups is correct because canned soups are high in sodium and can increase blood
pressure and fluid retention. The nurse should advise the client to choose low-sodium or homemade soups instead.

Choice B: Choose botled salad dressings is incorrect because botled salad dressings are also high in sodium and can have added sugars and fats. The nurse should advise the client to make their own salad dressings with vinegar, oil, herbs, and spices.

Choice C: Choose diet sodas over botled water is incorrect because diet sodas are not a healthy alternative to water. Diet sodas contain artificial sweeteners, caffeine, and phosphoric acid, which can affect the body's pH balance and calcium absorption. The nurse should advise the client to drink plain water or flavored water with natural ingredients.

Choice D: Replace processed meats with fresh meat products is correct because processed meats such as bacon, ham, sausage, and hot dogs are high in sodium and preservatives. The nurse should advise the client to choose fresh meat products such as chicken, turkey, fish, or lean beef.

Choice E: Read labels on foods before eating is correct because reading labels can help the client identify the sodium content and other ingredients in foods. The nurse should advise the client to look for foods that have less than 140 mg of sodium per serving and avoid foods that have salt, sodium, or monosodium glutamate (MSG) in the ingredient list.