When conducting diet teaching for a client diagnosed with hypokalemia, which foods should the nurse encourage the client to eat?

Milk products, canned salmon, and fresh oysters.

Cranberry juice, butter, and hard candy.

Hard cheese, whole grain cereals, and dried vegetables.

Potatoes, bananas, and oranges.

Answer and Explanation

The Correct Answer is D

Choice A: Milk products, canned salmon, and fresh oysters are sources of calcium and may be included in the diet but are not primary sources of potassium.

Choice B: Cranberry juice, butter, and hard candy are not significant sources of potassium and may not address the client's hypokalemia.

Choice C: Hard cheese, whole-grain cereals, and dried vegetables are not primary sources of potassium and may not provide an adequate potassium intake.

Choice D: Potatoes, bananas, and oranges are all good dietary sources of potassium and should be encouraged for a client with hypokalemia. Increasing potassium-rich foods can help correct low potassium levels.

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Correct Answer is D

Explanation

Choice A: Maintaining protein intake and increasing intake of fruits and vegetables is generally a balanced and healthy approach to nutrition.

Choice B: Decreasing protein intake and eating more whole grains and vegetables may not be necessary unless there are specific dietary restrictions or medical indications.

Choice C: Increasing protein intake with additional dairy products may not be needed and depends on individual dietary preferences and nutritional goals.

Choice D: Maintaining protein intake but substituting fish and nuts for meat and eggs can be a balanced and healthy dietary choice. Fish and nuts can provide protein and healthy fats while reducing saturated fat intake from red meat and eggs.

A. Weight loss history and body surface area (BSA). B. Body mass index (BMI) and serum albumin level. C. Triceps skin fold and mid-arm circumference. D. 24-hour food recall, food preferences, and allergies.

Correct Answer is B

Explanation

Choice A: Weight loss history and body surface area (BSA) are relevant factors to consider when assessing nutritional status, but they are not the most indicative parameters on their own.

Choice B: Body mass index (BMI) and serum albumin level are two of the most indicative parameters for assessing nutritional status. BMI provides information about body weight relative to height, while serum albumin level is a common marker of nutritional status and protein intake.

Choice C: Triceps skinfold and mid-arm circumference are anthropometric measurements that can provide additional information about muscle and fat stores in the body, but they are not as widely used or as indicative as BMI and serum albumin level.

Choice D: 24-hour food recall, food preferences, and allergies are important to assess but do not provide immediate indicators of nutritional status. They are valuable for understanding dietary habits and preferences.

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When conducting diet teaching for a client diagnosed with hypokalemia, which foods should the nurse encourage the client to eat?

Nursing Test Bank

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