When conducting diet teaching for a client who has iron-deficiency anemia, which foods should the nurse encourage the client to eat? (Select all that apply.)

Beans.

Cucumber.

Raisins.

Oranges.

Spinach.

Answer and Explanation

Correct Answer : A,C,D,E

Choice A reason:

Beans are an excellent source of non-heme iron, which is important for clients with iron-deficiency anemia. They also provide protein and fiber, making them a nutritious addition to the diet.

Choice C reason:

Raisins are a good source of iron and can help increase iron levels in the body. They are also a convenient snack that can be easily incorporated into the diet.

Choice D reason:

Oranges are rich in vitamin C, which enhances the absorption of non-heme iron from plant-based sources. Including vitamin C-rich foods like oranges in the diet helps improve iron absorption and supports overall health.

Choice E reason:

Spinach is high in non-heme iron and provides essential vitamins and minerals. It is a versatile vegetable that can be added to various dishes to boost iron intake.

Choice B reason:

Cucumber is low in iron and does not significantly contribute to increasing iron levels. While it is a healthy vegetable, it is not particularly beneficial for addressing iron-deficiency anemia.

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Correct Answer is ["A","B","C","D","E"]

Explanation

A. A client undergoing peritoneal dialysis is at an increased risk for malnutrition due to the loss of protein and other nutrients during the dialysis process. This can lead to deficiencies if not properly managed with dietary adjustments and supplementation.

B. A client recovering from a severe burn injury has increased metabolic demands and nutrient needs for wound healing and recovery. Without adequate nutrition, these clients are at high risk for malnutrition and related complications.

C. A client living with progressing dementia may experience difficulties with eating and maintaining proper nutrition due to cognitive decline. This can lead to unintentional weight loss and malnutrition if not addressed with appropriate interventions.

D. A client experiencing severe depression may have a reduced appetite and lack of interest in food, leading to inadequate nutrient intake and potential malnutrition. Depression can significantly impact dietary habits and overall nutritional status.

E. A client receiving intravenous fluids for diarrhea is at risk for malnutrition due to the loss of fluids and electrolytes. Diarrhea can lead to dehydration and nutrient deficiencies, making it essential to monitor and address the nutritional needs of these clients.

A. Taco salad, refried beans, low-fat ice cream, and coffee. B. Bacon, lettuce, and tomato sandwich, grapes, and skim milk. C. Canned cream of mushroom soup, tuna salad, and water. D. Chicken salad on toast, fruit-flavored yogurt, and iced tea.

Correct Answer is D

Explanation

Choice D reason:

Chicken salad on toast, fruit-flavored yogurt, and iced tea are lower in sodium compared to the other options. This meal choice helps manage the client’s elevated sodium levels by avoiding foods high in sodium content. Chicken salad and fruit-flavored yogurt provide balanced nutrition without contributing to excessive sodium intake, making it a suitable choice for someone needing to reduce their sodium levels.

Choice A reason:

Taco salad, refried beans, low-fat ice cream, and coffee can be high in sodium, particularly the taco salad and refried beans. These foods can exacerbate the client’s hypernatremia (high sodium levels), making them less suitable for someone needing to lower their sodium intake.

Choice B reason:

Bacon, lettuce, and tomato sandwich, grapes, and skim milk include bacon, which is high in sodium. This meal choice is not ideal for someone with elevated sodium levels, as it can contribute to further increasing their sodium intake.

Choice C reason:

Canned cream of mushroom soup and tuna salad are typically high in sodium due to the canning process and added preservatives. This meal choice would not help in managing the client’s high sodium levels and is therefore not recommended.

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When conducting diet teaching for a client who has iron-deficiency anemia, which foods should the nurse encourage the client to eat? (Select all that apply.)

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A nurse is planning care for several clients. Which client(s) are at an increased risk for malnutrition? Select all that apply.

Correct Answer is ["A","B","C","D","E"]

Explanation

A client has a serum sodium level of 155 mEq/L (155 mmol/L). The nurse should encourage the client to make which selection from the lunch menu? Reference Range: Sodium [136 to 145 mEq/L (136 to 145 mmol/L)]

Correct Answer is D

Explanation

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