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NurseDive Free Nursing Practice Question
A nurse is providing discharge teaching for a client who has iron deficiency anemia. Which of the following information should the nurse include?
A. Drinking iced tea with meals can increase the amount of iron absorbed.
This statement is not correct. Drinking iced tea, especially black tea, can inhibit the absorption of iron. It contains compounds that interfere with the body's ability to absorb non-heme iron, which is found in plant-based foods and supplements. Therefore, this information is not accurate and should not be included in the teaching.
B. Drinking orange juice with iron supplements can decrease absorption.
This statement is not correct either. In fact, drinking orange juice with iron supplements can enhance iron absorption. This is because orange juice is a good source of vitamin C, which helps the body absorb non-heme iron more effectively. So, this information is inaccurate and should not be included in the teaching.
C. Fish and poultry are primary sources of heme iron.
This statement is correct. Heme iron is found in animal-based sources like fish and poultry, and it is more readily absorbed by the body compared to non-heme iron from plant-based sources.
D. Cooking in a stainless steel skillet increases the amount of iron in the food.
This statement is not accurate. Cooking in a stainless steel skillet does not significantly increase the iron content in food. The type of iron in the skillet is not the same as the dietary iron, and it doesn't transfer in significant amounts to the food being cooked. Therefore, this information is not correct and should not be included in the teaching.
This question is an excerpt from Nurse Dive's nursing test bank - ATI RN Nutrition 2019 Proctored Exam. Take the full exam now
Full Explanation
A) Drinking iced tea with meals can increase the amount of iron absorbed.
- This statement is not correct. Drinking iced tea, especially black tea, can inhibit the absorption of iron. It contains compounds that interfere with the body's ability to absorb non-heme iron, which is found in plant-based foods and supplements. Therefore, this information is not accurate and should not be included in the teaching.
B) Drinking orange juice with iron supplements can decrease absorption.
- This statement is not correct either. In fact, drinking orange juice with iron supplements can enhance iron absorption. This is because orange juice is a good source of vitamin C, which helps the body absorb non-heme iron more effectively. So, this information is inaccurate and should not be included in the teaching.
C) Fish and poultry are primary sources of heme iron.
- This statement is correct. Heme iron is found in animal-based sources like fish and poultry, and it is more readily absorbed by the body compared to non-heme iron from plant-based sources.
D) Cooking in a stainless steel skillet increases the amount of iron in the food.
- This statement is not accurate. Cooking in a stainless steel skillet does not significantly increase the iron content in food. The type of iron in the skillet is not the same as the dietary iron, and it doesn't transfer in significant amounts to the food being cooked. Therefore, this information is not correct and should not be included in the teaching.
So, the nurse should include the information from option C, which is accurate: "Fish and poultry are primary sources of heme iron." Options A, B, and D contain inaccurate information and should be avoided in the teaching to ensure the client receives correct guidance for managing iron deficiency anemia.
Similar Questions
A nurse is providing teaching about the Dietary Approaches to Stop Hypertension (DASH) diet to a client who has hypertension. Which of the following instructions should the nurse include?
A. "Consume ten percent of total calories from saturated fat."
"Consume ten percent of total calories from saturated fat": The DASH diet recommends reducing the intake of saturated fat to improve heart health. The goal is to consume no more than 6% of total calories from saturated fat. Saturated fats are typically found in animal products, such as fatty cuts of meat, full-fat dairy products, and tropical oils like coconut and palm oil.
B. "Increase intake of refined carbohydrates."
"Increase intake of refined carbohydrates": The DASH diet encourages the consumption of whole grains rather than refined carbohydrates. Whole grains are rich in fiber and other nutrients, which can help lower blood pressure. Refined carbohydrates, on the other hand, can lead to spikes in blood sugar levels and are generally less nutritious.
C. "Limit sodium intake to 3,200 milligrams per day."
"Limit sodium intake to 3,200 milligrams per day": The DASH diet recommends reducing sodium intake to 2,300 milligrams per day or less. For individuals with hypertension or at risk for hypertension, including many clients with hypertension, further lowering sodium intake to 1,500 milligrams per day may be advised. Reducing sodium intake is important for blood pressure management.
D. "Consume foods that are high in calcium."
The DASH diet is a dietary approach specifically designed to lower blood pressure. It emphasizes consuming foods that are rich in nutrients like potassium, calcium, and magnesium while reducing the intake of saturated fat, cholesterol, and sodium. Calcium-rich foods are an important component of the DASH diet as they have been shown to have a beneficial effect on blood pressure. Good sources of dietary calcium include low-fat dairy products, fortified plant-based milk, leafy green vegetables, and calcium-fortified foods.
Full Explanation
The DASH diet is a dietary approach specifically designed to lower blood pressure. It emphasizes consuming foods that are rich in nutrients like potassium, calcium, and magnesium, while reducing the intake of saturated fat, cholesterol, and sodium. Calcium-rich foods are an important component of the DASH diet as they have been shown to have a beneficial effect on blood pressure. Good sources of dietary calcium include low-fat dairy products, fortified
plant-based milk, leafy green vegetables, and calcium-fortified foods.
"Consume ten percent of total calories from saturated fat": The DASH diet recommends reducing the intake of saturated fat to improve heart health. The goal is to consume no more than 6% of total calories from saturated fat. Saturated fats are typically found in animal products, such as fatty cuts of meat, full-fat dairy products, and tropical oils like coconut and palm oil.
"Increase intake of refined carbohydrates": The DASH diet encourages the consumption of whole grains rather than refined carbohydrates. Whole grains are rich in fiber and other nutrients, which can help lower blood pressure. Refined carbohydrates, on the other hand, can lead to spikes in blood sugar levels and are generally less nutritious.
"Limit sodium intake to 3,200 milligrams per day": The DASH diet recommends reducing sodium intake to 2,300 milligrams per day or less. For individuals with hypertension or at risk for hypertension, including many clients with hypertension, further lowering sodium intake to 1,500 milligrams per day may be advised. Reducing sodium intake is important for blood pressure management.
A nurse is reviewing the medical record of a client who has AIDS and is malnourished. The client has been receiving total parenteral nutrition (TPN). Which of the following findings should the nurse identify as a therapeutic response to the TPN?
A. Hgb 10 g/dL
Hgb (hemoglobin) of 10 g/dL: Hemoglobin level is an indicator of the oxygen-carrying capacity of the blood. While a hemoglobin level of 10 g/dL is within the normal range for an adult, it does not specifically indicate a therapeutic response to TPN. However, it can be associated with improved nutritional status.
B. Temperature 38.4° C (101.1 F)
Temperature of 38.4° C (101.1 F): An elevated temperature indicates the presence of a fever, which is not a direct therapeutic response to TPN but may be associated with an underlying infection or inflammation.
C. BUN 25 mg/dL
BUN (blood urea nitrogen) of 25 mg/dL: BUN is a measure of kidney function and protein metabolism. An elevated BUN may indicate dehydration, impaired kidney function, or increased protein breakdown. It is not a specific therapeutic response to TPN.
D. BMI 18.5
BMI (body mass index) of 18.5: BMI is a measure of body fat based on an individual's weight and height. A BMI of 18.5 is within the normal range and indicates that the client's nutritional status has improved. An increase in BMI suggests successful repletion of body stores and improved overall health.
Full Explanation
BMI (body mass index) of 18.5: BMI is a measure of body fat based on an individual's weight and height. A BMI of 18.5 is within the normal range and indicates that the client's nutritional status has improved. An increase in BMI suggests successful repletion of body stores and improved overall health.
Hgb (hemoglobin) of 10 g/dL: Hemoglobin level is an indicator of the oxygen-carrying capacity of the blood. While a hemoglobin level of 10 g/dL is within the normal range for an adult, it does not specifically indicate a therapeutic response to TPN. However, it can be associated with improved nutritional status.
Temperature of 38.4° C (101.1 F): An elevated temperature indicates the presence of a fever, which is not a direct therapeutic response to TPN but may be associated with an underlying infection or inflammation.
BUN (blood urea nitrogen) of 25 mg/dL: BUN is a measure of kidney function and protein metabolism. An elevated BUN may indicate dehydration, impaired kidney function, or increased protein breakdown. It is not a specific therapeutic response to TPN.
While other factors, such as hemoglobin level, temperature, and BUN, can provide additional information about the client's overall health, the most specific indicator of a therapeutic response to TPN in a malnourished client is an improvement in BMI.
A nurse is providing teaching about a gluten-free diet to a client who has celiac disease. Which of the following foods should the nurse recommend the client include in his diet?
A. Wheat germ
Wheat germ: Wheat germ is derived from wheat and contains gluten. Therefore, it should be avoided by individuals with celiac disease.
B. Corn
Corn: Corn is a gluten-free grain and can be included in a gluten-free diet for individuals with celiac disease.
C. Salami
Salami: Salami is a processed meat product that may contain gluten-containing additives or fillers. Therefore, it is important for individuals with celiac disease to carefully read the ingredient labels of processed meat products or opt for certified gluten-free alternatives.
D. Barley
Barley: Barley is a gluten-containing grain and should be strictly avoided by individuals with celiac disease.
Full Explanation
Corn: Corn is a gluten-free grain and can be included in a gluten-free diet for individuals with celiac disease.
Wheat germ: Wheat germ is derived from wheat and contains gluten. Therefore, it should be avoided by individuals with celiac disease.
Salami: Salami is a processed meat product that may contain gluten-containing additives or fillers. Therefore, it is important for individuals with celiac disease to carefully read the ingredient labels of processed meat products or opt for certified gluten-free alternatives.
Barley: Barley is a gluten-containing grain and should be strictly avoided by individuals with celiac disease.
It is important for individuals with celiac disease to carefully read food labels and select gluten-free alternatives. Gluten-containing grains and their derivatives, such as wheat, barley, and wheat germ, should be avoided. Safe alternatives, such as corn, rice, quinoa, and Gluten-free oats, can be included in the diet.