a nurse is teaching a patient with gerd what should the patient avoid

ATI RN

ATI Capstone Adult Medical Surgical Assessment 2

1. A patient with GERD is being taught by a nurse. What should the patient avoid?

A. Avoid mint and pepper
B. Increase water intake during meals
C. Eat frequent small meals
D. Consume more spicy foods

Correct answer: A

Rationale: Patients with GERD should avoid mint and spicy foods as they can trigger reflux. Choice B ('Increase water intake during meals') is not recommended for GERD patients as it can worsen symptoms by distending the stomach. Choice C ('Eat frequent small meals') is beneficial for GERD patients to prevent excessive stomach distension. Choice D ('Consume more spicy foods') is incorrect as spicy foods can exacerbate GERD symptoms.

2. What ECG change is associated with hyperkalemia?

A. Flattened T waves
B. ST depression
C. Prominent U waves
D. Elevated ST segments

Correct answer: B

Rationale: The correct ECG change associated with hyperkalemia is ST depression. Hyperkalemia typically presents with ECG changes such as peaked T waves, prolonged PR interval, widened QRS complex, and finally, ST segment depression. Flattened T waves are more commonly associated with hypokalemia. Prominent U waves are seen in hypokalemia as well. Elevated ST segments are not a typical ECG finding in hyperkalemia.

3. A nurse is planning care for a patient diagnosed with diabetes insipidus. What should be included in the care plan?

A. Monitor serum albumin levels
B. Restrict protein intake to 0.55-0.60 g/kg/day
C. Encourage the patient to increase fluid intake
D. Teach the patient to avoid alcohol

Correct answer: A

Rationale: The correct answer is to monitor serum albumin levels. In patients with diabetes insipidus, monitoring serum albumin levels is essential to assess for dehydration and nutritional deficits. Choices B, C, and D are not directly related to managing diabetes insipidus. Restricting protein intake, encouraging fluid intake, and teaching the patient to avoid alcohol are interventions that may be relevant for other medical conditions but are not specific to addressing the needs of a patient with diabetes insipidus.

4. A nurse is teaching a client who has hypertension about dietary modifications to help control blood pressure. Which of the following food choices should the nurse recommend as the best choice for the client to include in their diet?

A. 1 packet of reconstituted dry onion soup
B. 3 oz of lean cured ham
C. 3 oz of chicken breast
D. ½ cup of canned baked beans

Correct answer: C

Rationale: For a client with hypertension, a low sodium diet is recommended to help control blood pressure. Among the food choices provided, the best option is 3 oz of chicken breast. Chicken breast is lean protein with lower sodium content compared to other choices. It is a healthier option for managing hypertension. Reconstituted dry onion soup (Choice A) and canned baked beans (Choice D) typically contain higher amounts of sodium, which can be detrimental for blood pressure management. Lean cured ham (Choice B) also tends to have a higher sodium content, making it less suitable for a client with hypertension.

5. What dietary recommendations should be provided to a patient with GERD?

A. Avoid mint and spicy foods
B. Eat large meals before bed
C. Consume liquids with meals
D. Avoid foods high in potassium

Correct answer: A

Rationale: The correct recommendation for a patient with GERD is to avoid mint and spicy foods. These types of foods can trigger acid reflux and worsen GERD symptoms. Choice B is incorrect as eating large meals before bed can increase the likelihood of acid reflux due to increased pressure on the lower esophageal sphincter. Choice C is also incorrect as consuming liquids with meals can cause distension in the stomach, potentially leading to reflux. Choice D is not directly related to GERD, as foods high in potassium are generally healthy and not specifically problematic for GERD patients.