A young adult client with a history of iron deficiency anaemia has a haemoglobin of 10.5 g/dL (6.52 mmol/L). Which food choice should the nurse recommend to this client?
Reference Range
Haemoglobin (Hgb) [Reference Range: Male: 14 to 18 g/dL or 8.7 to 11.2 mmol/L]
Broccoli.
Carrots.
Cheddar cheese.
Whole milk.
The Correct Answer is A
Choice A
Broccoli is appropriate recommendation. Given the client's history of iron deficiency anaemia and the current haemoglobin level below the reference range, it's important to recommend foods that are good sources of iron. Among the options provided, broccoli is the most suitable choice. Iron from plant-based sources (non-heme iron) might be less easily absorbed than iron from animal sources (heme iron), but combining them with foods high in vitamin C can enhance iron absorption. Broccoli is a vegetable that contains both iron and vitamin C, making it a favourable choice to support the client's iron intake and help address the anaemia.
Choice B
Carrots are inappropriate. While carrots are a nutritious vegetable, they are not particularly high in iron.
Choice C
Cheddar cheese is inappropriate. Dairy products like cheddar cheese are not significant sources of iron.
Choice D
Whole milk is inappropriate. Whole milk is not a significant source of iron either. Additionally, calcium in milk might hinder iron absorption if consumed together.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Choice A
Potatoes, bananas, and oranges should be encouraged. Hypokalaemia refers to a lower than normal level of potassium in the blood. Potassium is an essential mineral that plays a crucial role in maintaining proper muscle function, nerve signalling, and fluid balance in the body. To address hypokalaemia, it's important to consume foods that are rich in potassium.
Choice B
Cranberry juice, butter, and hard candy. None of these foods are particularly high in potassium should not be encouraged. Cranberry juice is more commonly associated with urinary tract health, and butter and hard candy do not contribute significant amounts of potassium.
Choice C
Milk products, canned salmon, and fresh oysters should not be encouraged. While milk products contain some potassium, they are not as potent a source as other options. Canned salmon and fresh oysters do provide some potassium, but they are not as well-known for their potassium content as other foods like bananas and potatoes.
Choice D
Hard cheese, whole grain cereals, and dried vegetables should not be encouraged. These foods are not known for being particularly high in potassium. Hard cheese and whole grain cereals have limited potassium content, and dried vegetables, while containing some potassium, are not among the best sources.
Correct Answer is D
Explanation
Choice A
Planning low carbohydrate and high protein meals is not recommended. While meal planning is important for weight loss, focusing solely on low carbohydrate and high protein meals may not be the most balanced or sustainable approach. It's essential to consider a variety of nutrients and food groups in the diet.
Choice B
Engaging in strenuous activity for an hour daily is not recommended. Jumping into strenuous activity for an hour daily might not be realistic or safe for everyone, especially for someone who is just starting their weight loss journey. A more gradual increase in physical activity is often recommended.
Choice C
Participating in a group exercise class 3 times a week is not recommended. Group exercise classes can be beneficial, but they may not address the whole spectrum of weight loss factors. Additionally, starting with three times a week might be challenging for someone new to exercise.
Choice D
Keep a record of food and drinks consumed daily is recommended. When helping a client with a BMI of 30 (which falls within the obese range) start a weight loss plan, keeping a record of food and drinks consumed daily can be an effective initial approach. This approach is often referred to as "food journaling" or "food tracking." It involves writing down everything the client eats and drinks throughout the day. This practice can help raise awareness of eating habits, identify patterns, and uncover areas where changes can be made to reduce calorie intake.
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