A nurse is teaching a client who has chronic kidney disease about limiting foods that are high in potassium. Which of the following foods should the nurse instruct the client to avoid? (Select all that apply.)

Choice A rationale

An increasing hemoglobin level does not indicate the resolution of acute pancreatitis. Hemoglobin levels can fluctuate due to various factors, including hydration status and blood loss, but are not directly related to the resolution of pancreatitis.

Choice B rationale

During an episode of acute pancreatitis, serum concentrations of amylase and lipase rise significantly, often within hours of pancreatic injury. These elevated enzyme levels are key components in diagnosing the condition. As the inflammation subsides and the pancreas begins to heal, the levels of these enzymes typically decrease, returning to normal ranges. Therefore, a declining serum amylase level suggests that the acute inflammatory process is resolving.

Choice C rationale

Serum bilirubin levels are indicative of liver function and bile metabolism. Elevated bilirubin may occur if pancreatitis leads to bile duct obstruction or liver involvement. However, a decrease in bilirubin levels addresses biliary system recovery rather than directly reflecting pancreatic inflammation resolution.

Choice D rationale

An increasing serum alkaline phosphatase level is generally associated with bile duct obstruction or bone disease and does not indicate the resolution of acute pancreatitis. This enzyme is found in several tissues throughout the body, including the liver and bones.

Choice A rationale
Smoking is a well-established risk factor for colorectal cancer. The carcinogens in tobacco smoke can lead to the formation of cancerous cells in the colon and rectum.

Choice B rationale
Obesity increases the risk of colorectal cancer, possibly due to chronic low-level inflammation associated with excess body fat, which can contribute to cancer development.

Choice C rationale
Limiting alcohol intake to less than four drinks per week is actually a protective measure against colorectal cancer, not a risk factor.

Choice D rationale
A high intake of red meat, particularly more than seven servings per week, has been linked to an increased risk of colorectal cancer due to compounds formed during digestion that can damage the lining of the colon and rectum.

Choice E rationale
A diet high in fruits, vegetables, and grains is generally considered protective against colorectal cancer due to the fiber and nutrients they provide, not a risk factor.