A nurse is teaching about nutrition to a client who has a new diagnosis of chronic kidney disease. Which of the following recommendations should the nurse include in the teaching?

Limit protein intake.

Increase phosphorus intake.

Increase potassium intake.

Limit calcium intake.

Answer and Explanation

The Correct Answer is A

A.   Limiting protein intake is important for individuals with chronic kidney disease to reduce the workload on the kidneys and minimize the accumulation of waste products in the blood. High protein intake can accelerate the progression of kidney damage.
B.   Increasing phosphorus intake is not recommended for individuals with chronic kidney disease, as impaired kidney function can lead to elevated phosphorus levels in the blood, which can contribute to complications such as bone disease and cardiovascular issues.
C.   Increasing potassium intake is typically not advised for individuals with chronic kidney disease, especially if they have elevated potassium levels (hyperkalemia), as this can further stress the kidneys and increase the risk of cardiac arrhythmias.
D.   Limiting calcium intake may be necessary for individuals with certain types of kidney stones, but it is not a general recommendation for all individuals with chronic kidney disease. In fact, calcium is important for bone health, and individuals with chronic kidney disease are at
increased risk of bone mineral disorders.

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Correct Answer is B

Explanation

A. Turkey is a lean source of protein but is not particularly high in fiber.

B. Cooked peas are high in fiber and are a good choice for individuals with diverticular disease, as fiber can help prevent constipation and reduce the risk of diverticulitis flare-ups.
C. Low-fat plain yogurt is a good source of protein and calcium but is not particularly high in fiber.

D. Cooked white rice is low in fiber compared to other grains and legumes and may not provide significant benefits for individuals with diverticular disease.

A. Cooking in a stainless steel skillet increases the amount of iron in the food. B. Drinking iced tea with meals can increase the amount of iron absorbed. C. Fish and poultry are primary sources of heme iron. D. Drinking orange juice with iron supplements can decrease absorption.

Correct Answer is C

Explanation

A: Cooking in a stainless steel skillet does not increase the amount of iron in food. Iron skillets are known to increase iron content in food, not stainless steel.
B: Drinking iced tea with meals can actually decrease iron absorption. Tea contains tannins, which bind to iron and can inhibit its absorption.
C: Fish and poultry are indeed primary sources of heme iron, which is more easily absorbed by the body than non-heme iron found in plant sources.
D: Drinking orange juice with iron supplements can increase absorption. The vitamin C in orange juice enhances the absorption of iron.

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A nurse is teaching about nutrition to a client who has a new diagnosis of chronic kidney disease. Which of the following recommendations should the nurse include in the teaching?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

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Correct Answer is B

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Correct Answer is C

Explanation

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