a nurse is instructing a group of clients about nutrition and eating foods high in iron the nurse should include that which of the following aids in t
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Nursing Elites

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ATI Nutrition

1. A nurse is instructing a group of clients about nutrition and eating foods high in iron. The nurse should include that which of the following aids in the absorption of iron?

Correct answer: C

Rationale: Vitamin C aids in the absorption of iron by enhancing the body's ability to absorb non-heme iron, which is found in plant-based foods. This vitamin helps convert iron into a form that is more easily absorbed in the intestines. Choices A, B, and D are incorrect because fiber, Vitamin A, and oxalates can actually inhibit the absorption of iron. Fiber can bind to iron and reduce its absorption, Vitamin A does not directly enhance iron absorption, and oxalates found in some foods like spinach and rhubarb can also hinder iron absorption.

2. To prevent recurrent attacks on client with glomerulonephritis, the nurse instructs the client to:

Correct answer: C

Rationale: Effective nursing care involves comprehensive assessments that address all aspects of a patient's condition, ensuring that interventions are appropriately targeted and outcomes are optimized.

3. Which topical antimicrobial is most frequently used in burn wound care?

Correct answer: C

Rationale: Effective nursing care involves comprehensive assessments that address all aspects of a patient's condition, ensuring that interventions are appropriately targeted and outcomes are optimized.

4. A client is being taught by a nurse about adding more fiber to the diet. Which of the following foods has the highest fiber content?

Correct answer: D

Rationale: The correct answer is D, 1 oz of cashews. Cashews have a higher fiber content compared to sweet potato, rye toast, and watermelon. While sweet potatoes and rye toast contain fiber, cashews have a higher concentration, making them a better choice for increasing fiber intake. Watermelon, on the other hand, is low in fiber compared to the other options provided.

5. In the US, low iron intake is often associated with?

Correct answer: C

Rationale: Diets high in sugar and fat often lack essential nutrients like iron, leading to a risk of iron deficiency anemia, especially when iron-rich foods are not consumed adequately.

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