The nurse is assessing the nutritional status of several clients. Which client has the greatest risk for health problems related to nutritional deficits?

An 89-year-old stroke victim with a fractured hip and dysphagia.

An obese 42-year-old male admitted for a hernia repair.

A woman at 4-weeks gestation suffering from morning sickness.

A 6-year-old who had a tonsillectomy yesterday.

Answer and Explanation

The Correct Answer is A

A. An 89-year-old stroke victim with a fractured hip and dysphagia is at the greatest risk for nutritional deficits. Dysphagia, or difficulty swallowing, can severely limit the intake of essential nutrients, leading to malnutrition. Additionally, the advanced age and the physical trauma from the stroke and hip fracture further increase the risk of nutritional deficiencies and related health problems.

B. An obese 42-year-old male admitted for a hernia repair may have nutritional concerns, but obesity itself does not necessarily indicate a risk for nutritional deficits. While obesity can be associated with poor dietary habits, it does not inherently mean the individual is lacking essential nutrients.

C. A woman at 4-weeks gestation suffering from morning sickness may experience temporary nutritional challenges due to nausea and vomiting. However, this condition is usually transient and can be managed with dietary adjustments and medical advice, making it less critical compared to the other options.

D. A 6-year-old who had a tonsillectomy yesterday might have temporary dietary restrictions due to post-surgical pain and discomfort. However, this is typically a short-term issue and does not pose a long-term risk for nutritional deficits.

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Correct Answer is C

Explanation

Choice C reason:

Maintaining a low-fat diet for 6 weeks is crucial after a laparoscopic cholecystectomy because the gallbladder, which stores bile to help digest fats, has been removed. Without the gallbladder, the body needs time to adjust to digesting fats directly from the liver. A low-fat diet helps prevent digestive discomfort and complications such as diarrhea and bloating. This dietary adjustment supports the healing process and ensures the client can gradually return to a normal diet without experiencing significant digestive issues.

Choice A reason:

Avoiding adding salt to food for 4 weeks is not directly related to the recovery process after a laparoscopic cholecystectomy. While reducing salt intake can be beneficial for overall health, it does not address the specific dietary needs following gallbladder removal. The primary focus should be on managing fat intake to aid digestion and recovery.

Choice B reason:

Maintaining a low-residue diet for 6 weeks is not necessary for clients who have undergone a laparoscopic cholecystectomy. A low-residue diet is typically recommended for individuals with certain gastrointestinal conditions to reduce bowel movements and allow the intestines to heal. However, this is not relevant to gallbladder removal recovery, where the emphasis should be on fat intake management.

Choice D reason:

Avoiding complex sugars for 4 weeks is not a standard recommendation for clients recovering from a laparoscopic cholecystectomy. While managing sugar intake can be part of a healthy diet, it does not specifically address the digestive changes and needs following gallbladder removal. The key dietary focus should be on reducing fat intake to support digestion and recovery.

A. Clam chowder. B. Turkey sandwich. C. Bacon, lettuce, and tomato sandwich. D. Macaroni and cheese.

Correct Answer is B

Explanation

A. Clam chowder is typically high in sodium due to the use of canned clams and broth, making it an unsuitable choice for a low-sodium diet. The high sodium content can exacerbate hypertension and other cardiovascular issues, which is why it is not recommended for someone recovering from a myocardial infarction.

B. Turkey sandwich is a better option for a low-sodium diet, especially if the turkey is fresh and not processed. Fresh turkey contains significantly less sodium compared to processed meats. Additionally, using whole grain bread and adding vegetables like lettuce and tomato can enhance the nutritional value without adding excessive sodium.

C. Bacon, lettuce, and tomato sandwich is not suitable for a low-sodium diet because bacon is high in sodium. Even though the lettuce and tomato are healthy, the bacon’s high sodium content makes this choice inappropriate for someone who needs to limit their sodium intake.

D. Macaroni and cheese is generally high in sodium, especially if it is made from a boxed mix or contains processed cheese. The high sodium content can be detrimental to someone on a low-sodium diet, making it an unsuitable choice for lunch.

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The nurse is assessing the nutritional status of several clients. Which client has the greatest risk for health problems related to nutritional deficits?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

The nurse is providing discharge instructions to a client who underwent a laparoscopic cholecystectomy. Which instruction should the nurse include in the teaching?

Correct Answer is C

Explanation

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Correct Answer is B

Explanation

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