A nurse is teaching a client about foods that are included on a clear liquid diet. Which of the following food choices made by the client indicates the need for further teaching?

A) Pulling the client up from under the arms: This action can increase shearing force on the client's skin, especially if done abruptly or without proper assistance. Pulling the client up by the arms can create friction and shear between the skin and underlying tissues, potentially worsening the pressure injury.
B) Improving the client's hydration: While hydration is essential for overall skin health, it is not directly related to reducing shearing force on a pressure injury. Hydration can help maintain skin integrity and promote healing but does not directly address the mechanical forces contributing to pressure injuries.
C) Lubricating the area with skin cream: While skin cream can help moisturize and protect the skin, it may not necessarily reduce shearing force on a pressure injury. While lubrication can reduce friction between surfaces, it may not be sufficient to prevent shearing forces that occur during movement or repositioning.
D) Preventing the client from sliding in bed: This is the most appropriate action to decrease shearing force on a stage II pressure injury. Sliding in bed can exacerbate shearing forces on the skin, leading to further damage or delayed healing of the pressure injury. Using devices such as pillows, positioning aids, or specialized mattresses can help prevent the client from sliding and minimize shearing forces on the affected area, promoting healing and preventing further injury.

A) Tuna: Tuna is a major source of magnesium. It is a type of fish that contains a significant amount of this mineral. Magnesium plays a crucial role in various physiological functions, including muscle and nerve function, blood sugar regulation, and bone health. Including tuna in the diet can help maintain adequate magnesium levels.

B) Tomatoes: While tomatoes are nutritious and provide various vitamins and minerals, including potassium and vitamin C, they are not considered a major source of magnesium. Magnesium-rich foods are typically those that are high in seeds, nuts, whole grains, and leafy green vegetables.

C) Eggs: Eggs are a good source of several nutrients, including protein, vitamins, and minerals like vitamin D and choline. However, they are not particularly high in magnesium compared to other foods like nuts, seeds, and leafy greens.

D) Oranges: Oranges are well-known for their vitamin C content and are a good source of dietary fiber. However, they are not considered a major source of magnesium. Magnesium-rich foods are typically those that are more plant-based, such as nuts, seeds, and green leafy vegetables.