A nurse is teaching a client who has Parkinson's disease and is prescribed a monoamine oxidase inhibitor. Which of the following instructions should the nurse include?
"Do not eat grapefruit while taking this medication."
"Maintain a low-protein diet."
"Avoid aged cheeses while taking this medication."
"Reduce intake of high-calorie foods."
The Correct Answer is C
The instruction that the nurse should include for a client with Parkinson's disease prescribed a monoamine oxidase inhibitor (MAOI) is as follows: "Avoid aged cheeses while taking this medication."
MAOIs are a class of medications used to treat Parkinson's disease by increasing the levels of certain neurotransmitters in the brain. However, they can interact with certain foods and beverages, leading to potentially dangerous side effects.
The interaction between MAOIs and aged cheeses is due to the presence of tyramine, a substance that can cause a sudden and dangerous increase in blood pressure known as a hypertensive crisis. Aged cheeses, such as cheddar, blue cheese, and feta, contain high levels of tyramine, and consuming them while taking an MAOI can lead to this hypertensive crisis.
The other options listed in the question are not directly related to the use of MAOIs in Parkinson's disease:
Eating grapefruit is typically contraindicated with certain medications, but it is not specifically relevant to MAOIs or Parkinson's disease.
Maintaining a low-protein diet is not a standard recommendation for individuals taking MAOIs or Parkinson's disease unless specifically advised by the healthcare provider.
Reducing the intake of high-calorie foods is a general recommendation for overall health and weight management but is not specifically related to the use of MAOIs or Parkinson's disease.
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Related Questions
Correct Answer is D
Explanation
A. Obtain the client's electrolyte levels every 4 hr.While monitoring electrolyte levels is important, obtaining them every 4 hours is excessive for a client who is stable and just starting enteral feedings. Typically, electrolyte levels are monitored based on clinical condition and provider orders.
B. Keep the client's head elevated at 15° during feedings.The client's head should be elevated at least 30 to 45 degrees during enteral feedings to reduce the risk of aspiration and improve gastric emptying. A position of only 15 degrees is insufficient for safety.
C. Measure the client's gastric residual every 12 hr.Gastric residuals should be assessed more frequently, especially in the initial stages of enteral feeding. It is typically recommended to check gastric residuals every 4 to 6 hours to ensure proper gastric emptying and tolerance to the feedings.
D. Flush the client's tube with 30 mL of water every 4 hr.Flushing the tube with water every 4 hours is a standard practice to maintain tube patency, prevent clogging, and ensure that the client receives adequate hydration.
Correct Answer is A
Explanation
The nurse should expect the client to have a weight loss rate of 0.45 kg (1 lb) per week when reducing their calorie intake by 500 calories per day. A general guideline for weight loss is that a calorie deficit of 500 calories per day can lead to a weight loss of approximately 0.45 kg (1 lb) per week. This estimate is based on the notion that 1 pound of body weight is roughly equivalent to 3,500 calories. By creating a calorie deficit of 500 calories per day (500 calories x 7 days = 3,500 calories), the client can expect to lose around 0.45 kg (1 lb) of weight per week.
It is important to note that individual factors, such as metabolism and activity level, can influence weight loss rates. Therefore, the actual rate of weight loss may vary among individuals. It is generally recommended to aim for gradual and sustainable weight loss rather than rapid or extreme weight loss.
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