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?
Increase phosphorus intake.
Increase potassium intake.
Limit protein intake.
Limit calcium intake.
The Correct Answer is C
Choice A reason: Increasing phosphorus intake is not advisable for clients with chronic kidney disease, as they may have hyperphosphatemia, a condition of high phosphorus levels in the blood. Hyperphosphatemia can cause bone loss, calcification of soft tissues, and itching.
Choice B reason: Increasing potassium intake is not advisable for clients with chronic kidney disease, as they may have hyperkalemia, a condition of high potassium levels in the blood. Hyperkalemia can cause muscle weakness, numbness, tingling, and cardiac arrest.
Choice C reason: Limiting protein intake is advisable for clients with chronic kidney disease, as protein metabolism produces urea, which is excreted by the kidneys. High protein intake can increase the workload and damage of the kidneys, and cause uremia, a condition of high urea levels in the blood. Uremia can cause nausea, vomiting, fatigue, and mental confusion.
Choice D reason: Limiting calcium intake is not advisable for clients with chronic kidney disease, as they may have hypocalcemia, a condition of low calcium levels in the blood. Hypocalcemia can cause muscle spasms, seizures, and cardiac arrhythmias.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A reason: Soaking fruits in water before peeling them is not a good practice for retaining nutrients because it can cause water-soluble vitamins, such as vitamin C and B-complex vitamins, to leach out into the water. It is better to wash fruits briefly under running water and peel them as thinly as possible.
Choice B reason: Cooking vegetables for the week and reheating them at each meal is not a good practice for retaining nutrients because it can cause nutrient losses due to exposure to heat, light, air, and water. It is better to cook vegetables as close to the time of consumption as possible and use minimal water and cooking time.
Choice C reason: Boiling vegetables on the stove until they are soft is not a good practice for retaining nutrients because it can cause significant nutrient losses due to high temperature and long cooking time. It is better to steam, microwave, or stir-fry vegetables until they are crisp-tender and retain their color and texture.
Choice D reason: Keeping ripe fruits refrigerated until eating them is a good practice for retaining nutrients because it can slow down the ripening process and prevent spoilage. Refrigeration can preserve the freshness, flavor, and nutritional value of fruits. However, some fruits, such as bananas, tomatoes, and avocados, should not be refrigerated because they can lose their quality and taste.
Correct Answer is B
Explanation
Choice A reason: Dry eyes are not caused by vitamin D deficiency, but by other factors such as aging, medication, environmental conditions, or eye diseases. Vitamin D does not have a direct role in eye health or function.
Choice B reason: Fractures are caused by vitamin D deficiency, as vitamin D helps the body absorb calcium, which is essential for bone health and strength. Vitamin D deficiency can lead to osteoporosis, a condition in which the bones become brittle and prone to breaking.
Choice C reason: Infection is not caused by vitamin D deficiency, but by other factors such as exposure to pathogens, weakened immune system, or poor hygiene. Vitamin D may have some role in modulating immune responses, but it is not a primary factor in preventing infection.
Choice D reason: Swelling is not caused by vitamin D deficiency, but by other factors such as injury, inflammation, fluid retention, or allergic reaction. Vitamin D does not have a direct role in regulating fluid balance or reducing inflammation.
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