A nurse is reviewing the laboratory values for a client who is receiving a phosphate binder with meals for end-stage renal disease. Which of the following values should indicate to the nurse that the treatment is effective?
Serum potassium 4.8 mEq/L.
Total calcium 9.7 mg/dL.
Sodium 136 mEq/L.
Hemoglobin 15 g/dL.
The Correct Answer is B
Choice A rationale:
Serum potassium at 4.8 mEq/L is within the normal range (typically around 3.5-5.0 mEq/L), but potassium levels are not the primary concern when assessing the effectiveness of a phosphate binder for end-stage renal disease.
Choice B rationale:
This choice is the correct answer. Total calcium levels around 9.7 mg/dL (normal range approximately 8.5-10.2 mg/dL) are important indicators of the effectiveness of a phosphate binder. These levels reflect the balance between calcium and phosphate in the body, which is crucial for bone health and various physiological functions.
Choice C rationale:
Sodium at 136 mEq/L (normal range approximately 135-145 mEq/L) is within the normal range but is not a direct indicator of the effectiveness of a phosphate binder for end-stage renal disease.
Choice D rationale:
Hemoglobin at 15 g/dL (normal range varies by gender and age but is roughly 12-16 g/dL for adult females and 14-18 g/dL for adult males) is not related to the effectiveness of a phosphate binder. Hemoglobin levels reflect the oxygen-carrying capacity of the blood and are more relevant in assessing anemia or other blood-related conditions.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A rationale:
The statement "Meal replacement shakes can cause weight gain" is incorrect. Meal replacement shakes are designed to provide controlled portions of nutrients and can be helpful for weight management when used appropriately.
Choice B rationale:
While having a substantial breakfast can be beneficial for weight management, there's no hard and fast rule that it should be the biggest meal of the day. The timing and distribution of meals can vary based on individual preferences and lifestyles.
Choice C rationale:
Setting a weight loss goal of 2.5 pounds per week might be too aggressive for most individuals. A safe and sustainable rate of weight loss is generally around 1-2 pounds per week. Rapid weight loss can lead to muscle loss and other health issues.
Choice D rationale:
"Make sure to drink water with your meals" is a valid statement. Drinking water with meals can help promote satiety and control portion sizes. Additionally, staying hydrated is essential for overall health and can support weight loss efforts by reducing the likelihood of mistaking thirst for hunger.
Correct Answer is A
Explanation
Choice A rationale:
The client's statement, "I can choose an avocado dip instead of salsa," indicates an understanding of the teaching about a low-saturated fat diet. Avocado is a source of healthy monounsaturated fats, which are preferred over saturated fats. This choice aligns with the goal of reducing saturated fat intake, which is important for cardiovascular health. Avocado dip is a better choice than salsa in this context due to its healthier fat content.
Choice B rationale:
The statement "I can eat the skin on poultry if it is broiled" is not indicative of an understanding of a low-saturated fat diet. Poultry skin is high in saturated fat, and even though broiling is a healthier cooking method compared to frying, the saturated fat content in the skin remains a concern.
Choice C rationale:
The statement "I will use margarine on my waffles" is not aligned with the teaching of a low-saturated fat diet. Most margarines contain trans fats or unhealthy saturated fats, which can be detrimental to cardiovascular health. Using margarine on waffles would likely contribute to the intake of unhealthy fats.
Choice D rationale:
The statement "I will include 7 ounces of fish in my diet weekly" does not reflect an understanding of a low-saturated fat diet. While fish is generally a healthy protein source, this statement doesn't specifically address saturated fat reduction. The type of fish and its preparation method can influence the saturated fat content, so simply including a certain amount of fish does not guarantee adherence to a low-saturated fat diet.
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