The nurse reviews the list of medications that will be administered through a client's new gastrostomy tube. All medications were previously given PO.

Which medication order will the nurse question?

D. Processed foods, including canned soups, snacks, and pre-packaged meals, are major sources of dietary sodium. By avoiding processed foods, the client can significantly reduce their sodium intake and better adhere to a low-sodium diet.

A. While organic vegetables may be a healthy choice for other reasons (such as reducing pesticide exposure), canned vegetables, whether organic or not, often contain added sodium for preservation. Therefore, selecting canned vegetables, even if organic, may not align with the goal of reducing sodium intake.

B. This statement suggests an understanding of choosing lower-sodium options for sandwiches. Lean deli meats, such as turkey or chicken breast, typically contain less sodium compared to processed or cured meats like salami or bologna. Opting for lean deli meats supports the client's effort to reduce sodium intake as part of a low-sodium diet.

C. This statement indicates a misunderstanding of a low-sodium diet. Smoked meats, such as smoked ham or bacon, are often high in sodium due to the curing and smoking process. Including smoked meat products in the diet would likely increase sodium intake, which contradicts the goal of reducing sodium.

Total Volume (ml) / Rate (ml/hr) = Time (hr).

For a client receiving 2 liters of IV fluid at a rate of 125 ml/hr,

Convert liters to milliliters (since 1 liter = 1000 ml, therefore 2 liters = 2000 ml). Then, divide the total volume by the rate: 2000 ml / 125 ml/hr = 16 hours.

So, the nurse should expect the IV fluids to last for 16 hours.