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.
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.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is ["C","D"]
Explanation
Choice A: Pickles, blackberries, and seeds are not typically high in calcium and may not significantly contribute to increasing calcium intake.
Choice B: Pickled olives, spam, and nuts are not typically high in calcium and may not significantly contribute to increasing calcium intake.
Choice C: Buttermilk, spinach, and milk are good dietary sources of calcium and should be encouraged to increase calcium intake in a client with hypocalcemia.
Choice D: Cheese spread, processed cheese, and cheese are also good dietary sources of calcium and should be encouraged to increase calcium intake in a client with hypocalcemia.
Choice E: Fresh meats, fresh turkey, and fresh chicken are not typically high in calcium and may not significantly contribute to increasing calcium intake.
Correct Answer is D
Explanation
Choice A rationale: Referring the client to a dietitian for nutrition education is a proactive step. Dietitians can provide personalized guidance and address the client's dietary concerns and preferences. However, this alone may not be sufficient if the client is strongly resistant to dietary changes.
Choice B rationale: Providing pamphlets about heart-healthy diet selections is informative but may not effectively address the client's resistance to dietary changes. The client's reluctance needs to be explored and addressed through a more interactive approach.
Choice C rationale: While exercise is important for heart health, the primary concern here is the client's elevated cholesterol levels, which are significantly impacted by dietary choices. Suggesting exercise alone may not adequately address the issue at hand.
Choice D rationale: Discussing the client's concerns about the change in diet is the most appropriate initial action. It allows the nurse to understand the client's perspective, identify barriers to compliance, and work collaboratively with the client to develop a plan that considers his preferences and challenges. This approach is more likely to lead to a successful change in diet and lifestyle compared to simply providing information or referrals.
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