A nurse is assessing the nutritional status of an infant who is 6 months old. The infant weighed 2.7 kg at birth. Which of the following indicate to the nurse that the infant is within expected range?

Correct Answer: B

Rationale: In assessing the nutritional status of a 6-month-old infant who weighed 2.7 kg at birth, a weight gain of approximately 1 kg per month is expected. Therefore, the correct answer is B) 6.4 kg, as it falls within the expected weight range for a 6-month-old infant. This weight gain indicates healthy growth and development. Option A) 5.5 kg is lower than the expected weight gain for a 6-month-old infant, indicating a potential issue with growth and nutrition. Option C) 4.5 kg is significantly below the expected weight, suggesting inadequate nutrition or growth problems. Option D) 3.6 kg is also well below the expected weight for a 6-month-old infant and would raise concerns about inadequate nutrition and potential health issues. Educationally, understanding normal growth patterns in infants is crucial for nurses to assess and monitor their nutritional status. By recognizing expected weight gains and growth trajectories, nurses can identify potential issues early and intervene to support healthy development. This knowledge helps promote optimal health outcomes in infants.

Correct Answer: A

Rationale: In chronic kidney disease (CKD), managing phosphorus intake is crucial due to impaired kidney function that leads to difficulty in excreting phosphorus. The correct answer is option A, a medium apple, which is the lowest in phosphorus among the choices provided. Apples are naturally low in phosphorus, making them a suitable choice for individuals with CKD. Bran cereal (option B) is high in phosphorus and should be limited in a renal diet. While scrambled eggs (option C) and ground turkey (option D) are good sources of protein, they contain moderate to high levels of phosphorus, which can be problematic for individuals with CKD. Educationally, this question highlights the importance of dietary management in CKD. Teaching patients with CKD about low-phosphorus food choices like fruits and vegetables can help them better control their phosphorus levels and improve their overall health outcomes. It emphasizes the role of nurses in patient education and empowerment to make informed dietary decisions that support their kidney health.

Correct Answer: D

Rationale: The correct answer is D) All of the Above. When a client receiving chemotherapy treatments experiences nausea, it is essential to provide comprehensive care to alleviate their symptoms. Option A) Common foods that are served cold can help reduce nausea as they typically have less strong odors, which can trigger nausea in some individuals. Additionally, cold foods may be more soothing to a sensitive stomach. Option B) Sipping fluids slowly throughout the day can help prevent dehydration and maintain hydration levels, which is crucial for overall well-being and can also help ease nausea by keeping the stomach contents diluted. Option C) Sitting up for 1 hour after eating meals can help prevent acid reflux, which can exacerbate nausea. Maintaining an upright position aids digestion and can reduce the likelihood of experiencing postprandial discomfort. Educationally, it is important for nurses to understand the various strategies to manage nausea in clients undergoing chemotherapy. Providing holistic care that includes dietary modifications, hydration strategies, and postural recommendations can significantly improve the quality of life for these clients during a challenging time.

Correct Answer: B

Rationale: In educating a client who is obese about the gastrointestinal disorders commonly associated with obesity, it is crucial to highlight that gastroesophageal reflux disease (GERD) is a prevalent condition. The rationale behind this is that excess weight, especially around the abdomen, can lead to increased pressure on the stomach and lower esophageal sphincter, causing stomach contents to flow back up into the esophagus, resulting in GERD symptoms such as heartburn and regurgitation. Regarding the incorrect options: - Peptic ulcer disease (option A) is not typically associated with obesity but rather with factors like Helicobacter pylori infection or long-term NSAID use. - Celiac disease (option C) is an autoimmune disorder triggered by gluten consumption, not directly linked to obesity. - Crohn's disease (option D) is a type of inflammatory bowel disease with complex causes, including genetic predisposition and immune system dysfunction, but it is not specifically tied to obesity. In an educational context, understanding the relationship between obesity and gastrointestinal disorders is essential for managing health outcomes. By emphasizing the connection between obesity and GERD, nurses can empower clients to make informed dietary and lifestyle choices to alleviate symptoms and improve overall well-being.

Correct Answer: C

Rationale: The correct answer is option C, which states that the client limits alcohol consumption to 2 drinks per day. Excessive alcohol consumption is a well-established risk factor for various types of cancer, including breast, liver, esophageal, and colorectal cancer. By limiting alcohol intake, the client can reduce their risk of developing cancer. Option A, eating at least 5 servings of fruits and vegetables daily, is actually a healthy dietary habit that can help reduce the risk of cancer. Fruits and vegetables contain antioxidants and other nutrients that have been shown to have protective effects against cancer. Option B, consuming 6 servings of whole grains daily, is also a healthy dietary choice that can contribute to overall well-being and reduce the risk of chronic diseases, including cancer. Option D, limiting red meat intake to 3oz per day, is a recommendation to lower the risk of certain types of cancer, particularly colorectal cancer. Red meat consumption has been associated with an increased risk of developing cancer, hence the importance of moderation. In an educational context, it is crucial for nurses to understand the relationship between diet and cancer risk to provide appropriate nutritional guidance to their clients. Encouraging healthy eating habits, such as consuming fruits and vegetables, whole grains, and limiting alcohol and red meat intake, can play a significant role in cancer prevention and overall health promotion.