A nurse is teaching a client about a vitamin that reduces the anticoagulant effect of warfarin.
Which of the following vitamins should the nurse include in the teaching?
Thiamin
Vitamin K
Folate
Vitamin A
The Correct Answer is B
A. Thiamin (vitamin B1) is not known to interfere with the anticoagulant effect of warfarin.
B. Vitamin K is known to counteract the anticoagulant effect of warfarin by promoting the synthesis of clotting factors in the liver. Therefore, clients taking warfarin are advised to
maintain a consistent intake of vitamin K-rich foods to prevent fluctuations in their anticoagulant therapy.
C. Folate (vitamin B9) is not known to interfere with the anticoagulant effect of warfarin.
D. Vitamin A is not known to interfere with the anticoagulant effect of warfarin.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
Choice A Rationale: Vitamin A is essential for healthy skin, hair, nails, and bones, and acts as an antioxidant. However, excessive amounts can be harmful and even modest doses previously considered safe can increase the risk of fracture.
Choice B Rationale: Fortified milk, fatty fish, and cheese are rich in calcium and vitamin D, which are crucial for bone health. Calcium is necessary for bone strength, while vitamin D is required for calcium absorption in the body.
Choice C Rationale: While a calcium supplement can help maintain bone density and reduce the risk of fractures, it is generally recommended to get calcium from dietary sources for better absorption and additional nutrients.
Choice D Rationale: Orange juice, lean meats, and egg whites can contribute to overall health, but they do not directly address bone health as effectively as options rich in calcium and vitamin D. Orange juice can be beneficial if fortified, but lean meats and egg whites are not primary sources of calcium or vitamin D.
Correct Answer is B
Explanation
A. Using a syringe to give the client fluids is not directly related to preventing aspiration during mealtime.
B. Tilt the client's head forward when swallowing helps to facilitate the movement of food down the esophagus and reduces the risk of aspiration by preventing food from entering the trachea.
C. Scheduling physical therapy directly before mealtime may increase the risk of aspiration due to potential fatigue or increased weakness during meal consumption.
D. Encouraging the client to complete the meal within 15 minutes may lead to rushed eating, increasing the risk of aspiration. It's more important to focus on safe swallowing techniques and taking adequate time to eat slowly.
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