Nursing Elites

1. A client with a new diagnosis of hyperlipidemia is receiving teaching from a healthcare provider. Which of the following statements by the client indicates an understanding of the teaching?

• A. I will decrease my intake of fiber.
• B. I will increase my intake of red meat.
• C. I will decrease my intake of saturated fats.
• D. I will increase my intake of salt.

Correct answer: C

Rationale: The correct answer is C. Decreasing saturated fats is essential in managing hyperlipidemia. Saturated fats can raise LDL cholesterol levels, contributing to the condition. By reducing intake of saturated fats, the client can help lower their cholesterol levels and improve their overall lipid profile. Choices A, B, and D are incorrect. Decreasing fiber intake (Choice A) is not recommended as fiber can help lower cholesterol levels. Increasing red meat intake (Choice B) is not advisable as red meat is often high in saturated fats. Increasing salt intake (Choice D) is unrelated to managing hyperlipidemia and can even be detrimental due to its association with high blood pressure.

2. A client with a new diagnosis of cirrhosis is receiving dietary management education from a nurse. Which of the following statements should the nurse include in the teaching?

• A. You should increase your intake of sodium-rich foods.
• B. You should decrease your intake of sodium-rich foods.
• C. You should avoid foods that contain lactose.
• D. You should increase your intake of dairy products.

Correct answer: B

Rationale: Reducing the intake of sodium-rich foods is beneficial for managing fluid retention and symptoms of cirrhosis. Excessive sodium can lead to fluid buildup in the body, worsening edema and ascites commonly associated with cirrhosis. Therefore, advising the client to decrease their intake of sodium-rich foods is crucial in the dietary management of cirrhosis. Option A is incorrect as increasing sodium intake would exacerbate fluid retention. Option C is irrelevant to cirrhosis management unless the client has lactose intolerance. Option D is incorrect as increasing dairy product intake may not be suitable for all patients with cirrhosis, especially if they have complications like hepatic encephalopathy.

3. A nurse is caring for a client who has a new prescription for a low-cholesterol diet. Which of the following foods should the nurse recommend?

• A. Eggs
• B. Cheese
• C. Chicken breast
• D. Butter

Correct answer: C

Rationale: Chicken breast is a suitable recommendation for a low-cholesterol diet as it is low in cholesterol. Eggs and cheese are high in cholesterol and not suitable for a low-cholesterol diet. Butter is also high in cholesterol and should be avoided in a low-cholesterol diet.

4. What action should a healthcare provider take for a client with a new colostomy?

• A. Empty the colostomy bag when it is half full.
• B. Place aspirin in the colostomy bag to decrease odor.
• C. Use sterile technique when caring for the stoma.
• D. Change the pouch every 8 hours.

Correct answer: A

Rationale: Emptying the colostomy bag when it is half full is crucial to prevent leakage and detachment from the skin. This practice helps to maintain the integrity of the colostomy system, reducing the risk of skin irritation and odor. It is essential for client comfort and overall stoma care.

5. A client is experiencing dysphagia. Which of the following actions should the nurse take?

• A. Provide small food pieces.
• B. Offer thickened liquids.
• C. Encourage the client to sit upright after meals.
• D. Place food on the unaffected side of the mouth.

Correct answer: D

Rationale: When caring for a client with dysphagia, placing food on the unaffected side of the mouth can help them chew and swallow more effectively. This technique can assist in minimizing the risk of aspiration and improve the client's ability to manage food safely. Providing small food pieces, offering thickened liquids, and encouraging the client to sit upright after meals are also important interventions in managing dysphagia, but placing food on the unaffected side of the mouth is a specific technique that directly addresses the swallowing difficulty associated with dysphagia.

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