The nurse is admitting an older client with possible malnutrition. Which parameters are most indicative of the client's nutritional status?

24-hour food recall, food preferences, and allergies.

Body mass index (BMI) and serum albumin level.

Triceps skin fold and mid-arm circumference.

Weight loss history and body surface area (BSA).

Answer and Explanation

The Correct Answer is B

Choice A

24-hour food recall, food preferences, and allergies is incorrect. While these factors are important for understanding the client's dietary habits and possible dietary restrictions, they do not directly provide information about the client's current nutritional status or overall nutritional health.

Choice B

Body mass index (BMI) and serum albumin level is correct. Body mass index (BMI) and serum albumin level are commonly used parameters to assess a client's nutritional status. These measures provide valuable information about the client's weight, muscle mass, and protein status. Let's break down the options:

Choice C

Triceps skin fold and mid-arm circumference is incorrect. These measurements can provide information about the client's body composition and muscle mass. However, they are not as commonly used as BMI and serum albumin level for assessing nutritional status.

Choice D

Weight loss history and body surface area (BSA) is incorrect. Weight loss history is relevant for understanding changes in the client's weight over time, which can indicate potential malnutrition. However, it's not as comprehensive as BMI, which considers both weight and height. Body surface area (BSA) is not typically used to assess nutritional status.

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Correct Answer is A

Explanation

Choice A

Serum HDL (high-density lipoprotein) of 35 mg/dL (0.91 mmol/L). Among the options provided, a serum HDL level of 35 mg/dL (0.91 mmol/L) is the assessment data that indicates the need for referral to a nutritionist. HDL is often referred to as "good" cholesterol because it helps remove excess cholesterol from the bloodstream, reducing the risk of cardiovascular disease. In this case, the HDL level of 35 mg/dL is below the recommended reference range for females (greater than 55 mg/dL or greater than 0.91 mmol/L), which could suggest a potential need for dietary and lifestyle interventions to improve cardiovascular health.

Choice B

Serum HbA1c (glycosylated haemoglobin) of 4.8% (0.05) is incorrect. This HbA1c level is within the normal reference range (4% to 5.9%) and indicates good blood sugar control.

Choice C

BMI (body mass index) of 22 kg/m² is incorrect. A BMI of 22 is within the normal weight range and might not necessarily indicate the need for a nutritionist referral.

Choice D

Total serum calcium of 10 mg/dL (2.5 mmol/L) is incorrect. This calcium level is within the normal reference range and might not require a nutritionist referral, unless there are other specific concerns related to calcium intake.

A. Plan low carbohydrate and high protein meals. B. Engage in strenuous activity for an hour daily. C. Participate in a group exercise class 3 times a week. D. Keep a record of food and drinks consumed daily.

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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The nurse is admitting an older client with possible malnutrition. Which parameters are most indicative of the client's nutritional status?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

Correct Answer is A

Explanation

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Correct Answer is D

Explanation

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