A 35-year-old client who has a diagnosis of tuberculosis informs the provider's office that she is unable to pay for the treatment. Which of the following actions by the nurse will facilitate obtaining appropriate treatment?

Choice A reason: Using seasonings to enhance the flavor of foods is not an intervention that the nurse should initiate. This may worsen the nausea and vomiting, as some seasonings may be too spicy, salty, or acidic for the client. The nurse should advise the client to avoid foods that are greasy, fried, or have strong odors, and to choose bland, soft, or liquid foods that are easy to digest.

Choice B reason: Providing sips of room temperature ginger ale between meals is an intervention that the nurse should initiate. This can help to settle the stomach and reduce the nausea and vomiting. Ginger has antiemetic properties that can inhibit the serotonin receptors in the gastrointestinal tract. The nurse should also encourage the client to drink plenty of fluids to prevent dehydration.

Choice C reason: Maintaining the head of the client's bed in an elevated position after eating is an intervention that the nurse should initiate. This can help to prevent the reflux of gastric contents and reduce the nausea and vomiting. The nurse should also instruct the client to eat small, frequent meals, and to avoid lying down for at least an hour after eating.

Choice D reason: Offering 120 ml (4 oz.) of cold 2% milk as a meal replacement is not an intervention that the nurse should initiate. This may worsen the nausea and vomiting, as milk and dairy products may be difficult to digest and may increase the production of mucus. The nurse should suggest other sources of protein and calcium, such as soy milk, yogurt, or cheese.

Choice E reason: Assisting the client in using guided imagery is an intervention that the nurse should initiate. This can help to reduce the nausea and vomiting, as well as the anxiety and stress associated with chemotherapy. Guided imagery is a relaxation technique that involves creating positive mental images that can distract the client from the unpleasant sensations and feelings. The nurse should help the client to choose an image that is soothing and comforting, and to focus on the sensory details of the image.

Choice A reason: Providing the client with a printed recipe is not the first action that the nurse should take when assisting this client. The nurse should first assess the client's current dietary practices and preferences, and then provide culturally appropriate and individualized education and guidance.

Choice B reason: Observing the client during preparation of traditional foods is the first action that the nurse should take when assisting this client. This will help the nurse to understand the client's cultural values and beliefs, as well as the ingredients and methods used in preparing the foods. The nurse can then offer suggestions on how to modify the recipes to fit the client's meal plan.

Choice C reason: Using cookbooks to include traditional foods in meal plans is not the first action that the nurse should take when assisting this client. The nurse should first observe the client's food choices and cooking techniques, and then collaborate with the client to find cookbooks that are suitable for the client's culture and health condition.

Choice D reason: Explaining diabetes exchange list is not the first action that the nurse should take when assisting this client. The nurse should first observe the client's eating habits and patterns, and then educate the client on how to use the exchange list to plan balanced meals that include traditional foods.