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

Avoid adding salt to food for 4 weeks.

Maintain a low-residue diet for 6 weeks.

Maintain a low-fat diet for 6 weeks.

Avoid complex sugars for 4 weeks.

Answer and Explanation

The Correct Answer is C

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.

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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.

A. Increased proteins rich in iron. B. Potassium-rich fruits. C. Reduced cholesterol and fats. D. Foods rich in Vitamin K.

Correct Answer is D

Explanation

Choice D reason:

Foods rich in Vitamin K are essential for blood clotting and can help address the issue of bruising. Antibiotics can sometimes interfere with the gut bacteria that produce Vitamin K, leading to deficiencies. By recommending foods high in Vitamin K, such as leafy greens, the nurse can help improve the client’s clotting ability and reduce bruising.

Choice A reason:

Increased proteins rich in iron are beneficial for overall health and can help with anemia, but they do not directly address the issue of bruising. The primary concern here is the client’s clotting ability, which is more directly impacted by Vitamin K levels.

Choice B reason:

Potassium-rich fruits are important for maintaining electrolyte balance, especially if the client has experienced diarrhea. However, they do not directly address the issue of bruising and clotting. The focus should be on replenishing Vitamin K to improve clotting.

Choice C reason:

Reduced cholesterol and fats can be part of a healthy diet, but they do not address the immediate concern of bruising. The nurse’s priority should be to recommend dietary changes that directly impact the client’s clotting ability, such as increasing Vitamin K intake.

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

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A client is discharged from the intensive care unit following a myocardial infarction, and the healthcare provider prescribes a low-sodium diet. Which lunch selection indicates to the nurse that this client understands the dietary restrictions?

Correct Answer is B

Explanation

A client who is taking an antibiotic develops diarrhea. As the client resumes a regular diet, the nurse offers yogurt and buttermilk but also observes that the client has several small bruises. Which additional dietary change should the nurse offer?

Correct Answer is D

Explanation

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