The nurse is caring for a client who has dysphagia as the result of a stroke. Which breakfast should the nurse provide this client?

Oatmeal with honey, applesauce, and pear nectar.

Pancakes with syrup, link sausage, and orange juice.

An oral nutritional supplement.

Scrambled eggs, bacon, toast, milk, and coffee.

Answer and Explanation

The Correct Answer is C

A. Oatmeal with honey, applesauce, and pear nectar. While oatmeal may be suitable for some

individuals with dysphagia, adding honey and pear nectar increases the risk of aspiration due to their liquid consistency. Applesauce may also pose a risk depending on the client's swallowing ability.
B.   Pancakes with syrup, link sausage, and orange juice. This meal contains several items that may be difficult for someone with dysphagia to swallow safely, including pancakes with syrup and link sausage. Orange juice may also pose a risk of aspiration.
C.   An oral nutritional supplement. Oral nutritional supplements are designed for individuals with dysphagia who have difficulty swallowing solid foods. They provide essential nutrients in a
liquid form that is easier to swallow and can help maintain adequate nutrition in clients with dysphagia.
D.   Scrambled eggs, bacon, toast, milk, and coffee. This meal contains several items that may be difficult for someone with dysphagia to swallow safely, including scrambled eggs and toast. Milk and coffee may also pose a risk of aspiration.

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Correct Answer is C

Explanation

A. Caloric intake between 800 and 1,000 kcal per day. This caloric intake range is very low and may not provide sufficient nutrients for health and well-being. It is not appropriate for most
individuals and could lead to nutritional deficiencies and other health problems.

B. Fat intake between 20 to 30 percent of total daily intake. While monitoring fat intake can be part of a weight loss program, focusing solely on fat intake without considering overall caloric intake and other dietary factors may not be effective for weight loss.
C. A three to five lb (2.3 kg) weight loss per week. This goal is reasonable and achievable for

individuals who are approximately fifteen percent over their ideal weight. It represents a gradual and sustainable rate of weight loss that can lead to long-term success.
D. Maintain a cholesterol level between 225 mg/dL (5.8 mmol/L) and 240 mg/dL (6.2 mmol/L).

While managing cholesterol levels is important for cardiovascular health, it is not directly related to weight reduction goals. This option is not appropriate for a weight loss teaching program.

A. Vitamin B12. B. Lack of dietary vitamin A. C. Protein starvation. D. Iron deficiency anemia.

Correct Answer is A

Explanation

A. Vitamin B12. Nystagmus, ataxia (loss of control of bodily movements), and tremors are neurological symptoms associated with vitamin B12 deficiency, particularly in individuals with a history of alcohol abuse who may have impaired absorption of nutrients due to gastrointestinal
issues.

B. Lack of dietary vitamin A. Vitamin A deficiency can lead to various symptoms, but it is not typically associated with nystagmus, ataxia, and tremors.
C. Protein starvation. Protein deficiency can cause various symptoms, but it is not typically associated with nystagmus, ataxia, and tremors.
D. Iron deficiency anemia. Iron deficiency anemia can cause fatigue, weakness, and pale skin, but it is not typically associated with nystagmus, ataxia, and tremors.

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The nurse is caring for a client who has dysphagia as the result of a stroke. Which breakfast should the nurse provide this client?

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

The nurse is planning a weight reduction teaching program to be implemented at a community health center. Which goal is best for clients who are approximately fifteen percent over their ideal weight and wish to participate in the weight loss program?

Correct Answer is C

Explanation

Correct Answer is A

Explanation

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