In conducting community health teaching, the nurse plans to describe foods that will help prevent rickets. What food product should the nurse recommend as the best dietary source for preventing rickets?

When conducting diet teaching for a client who was diagnosed with hypocalcaemia, which foods should the nurse encourage the client to eat? (Select all that apply.)

The nurse is providing dietary education to a client newly diagnosed with Type 2 diabetes mellitus. Which information should the nurse provide?

A middle-aged client newly diagnosed with cholelithiasis is choosing the evening meal. What food choice should the nurse encourage the client to omit?

When conducting diet teaching for a client diagnosed with hypokalaemia, which foods should the nurse encourage the client to eat?

During the admission assessment, an older male client who has no teeth tells the nurse that he can not find his dentures at home. His dietary prescription is a regular diet. What diet request should the nurse recommend for this client?

A client is receiving a continuous gastric tube feeding at 80 mL/hour. The nurse records the client's gastric residual volume as 325 mL during each of two consecutive hourly measurements. What assessment should the nurse complete before contacting the healthcare provider?

A 5' 3" (1.6 meter) 113-pound (51.3 kg) client has a lipid profile of total cholesterol 267 mg/dL (6.92 mmol/L), LDL 167 mg/dL (4.33 mmol/L), HDL 85 mg/dL (2.2 mmol/L), triglycerides 79 mg/dL (0.89 mmol/L), and VLDL 16 mg/dL (0.41 mmol/L). Based on these findings, it is most important for the nurse to teach the client to make every effort to completely avoid which foods?

Reference Range

Total Cholesterol [Reference Range: less than 200 mg/dL]

Low Density Lipoproteins (LDL) [Reference Range: less than 130 mg/dL]

High Density Lipoproteins (HDL) [Reference Range: Male: greater than 45 mg/dL or greater than 0.75 mmol/L] Very Low-Density Lipoprotein Cholesterol (VLDL) [Reference Range: 12 to 30 mg/dL or 0.31 to 0.78 mmol/L]

A client expresses an interest in reducing intake of saturated fats and plans to stop eating hamburgers at lunch. Which menu item should the nurse suggest as an alternative source of protein?

A client has a serum sodium level of 155 mEq/L (155 mmol/L). The nurse should encourage the client to make which selection from the lunch menu? Reference Range

Sodium [Reference Range: Adult 136 to 145 mEq/L or 136 to 145 mmol/L]

A male client with coronary heart disease is informed by the healthcare provider that his cholesterol levels are significantly elevated and he needs to change his diet and lifestyle. The client emphatically states that he is not going to change his eating habits. What action should the nurse implement in response to the client's unwillingness to comply with the recommendations?