A nurse is caring for a client who follows the dietary laws of Orthodox Judaism. Which of the following meal choices should the nurse request for the client?

Correct Answer: B

Rationale: In the context of caring for a client who follows the dietary laws of Orthodox Judaism, the nurse should request spaghetti with tomato sauce as the meal choice. This is because Orthodox Judaism prohibits the consumption of pork and pork products (as in option C), and bacon is a pork product (option D). Additionally, mixing meat and dairy products is also prohibited, making the turkey and cheese sandwich (option A) inappropriate. Educationally, understanding cultural and religious dietary practices is crucial for healthcare providers to deliver culturally competent care. By respecting and adhering to a client's dietary restrictions based on their beliefs, healthcare professionals can promote trust, respect, and overall well-being in the patient-provider relationship. This scenario highlights the importance of considering and honoring diverse dietary needs and preferences to provide holistic and patient-centered care.

Correct Answer: D

Rationale: In this scenario, the correct answer is D) A client who has colon cancer and will undergo a hemicolectomy. Total parenteral nutrition (TPN) is indicated for clients who are unable to meet their nutritional needs orally or enterally. After a hemicolectomy, the client may have difficulty tolerating oral intake initially due to bowel rest or complications, making TPN necessary to provide essential nutrients. Option A is incorrect because a client post laminectomy with IV PCA typically does not require TPN unless there are significant complications affecting their ability to take nutrition orally or enterally. Option B is incorrect as dysphagia alone does not warrant TPN; alternative feeding methods like modified diets or enteral feedings are usually attempted first. Option C is also incorrect as COPD and home oxygen therapy do not directly indicate the need for TPN unless there are other complications preventing adequate oral intake. Educationally, this question highlights the importance of understanding when TPN is appropriate and the necessity to assess each client's individual nutritional needs based on their condition and treatment plan. It reinforces the nurse's role in providing optimal nutrition support to promote recovery and well-being in patients undergoing surgical procedures.

Correct Answer: D

Rationale: In this scenario, the correct answer is D) Vitamin B12. Paresthesia of the hands and feet is a common symptom of Vitamin B12 deficiency, known as peripheral neuropathy. Vitamin B12 is essential for nerve function and the production of myelin, which insulates and protects nerves. A lack of Vitamin B12 can lead to nerve damage, resulting in symptoms like paresthesia. Option A) Iron deficiency typically presents with symptoms like fatigue, weakness, and pallor, but not specifically paresthesia. Option B) Riboflavin deficiency can cause symptoms like sore throat, redness and swelling of the lining of the mouth and throat, and skin disorders, but not typically paresthesia. Option C) Vitamin C deficiency is associated with scurvy, which manifests as bleeding gums, fatigue, and skin issues, but not paresthesia. Educationally, it is crucial for nurses to understand the specific manifestations of various nutrient deficiencies to accurately assess and intervene in patient care. Recognizing these signs can lead to early detection and appropriate nutritional interventions, ultimately improving patient outcomes. Nurses play a vital role in assessing, educating, and advocating for patients' nutritional needs to promote optimal health and well-being.

Correct Answer: C

Rationale: In this scenario, option C, "It is helpful to self-monitor your eating," is the most appropriate response by the nurse. Self-monitoring is a crucial aspect of weight management as it helps individuals become more aware of their eating habits, portions, and overall dietary intake. By tracking food consumption, clients can identify patterns, make informed choices, and adjust behaviors to support weight loss goals effectively. Option A, "Eat small portions of the high-calorie foods first," is incorrect because focusing on high-calorie foods, even in small portions, may not align with weight loss objectives. It is essential to encourage a balanced and nutritious diet rather than prioritizing high-calorie items. Option B, "Set a goal and you will be able to attain it," is overly simplistic and lacks practical guidance. While goal-setting is important, it alone may not address the complexities of weight management without specific strategies like self-monitoring. Option D, "Taste food while cooking to help curb your appetite," is also not the best response as tasting food while cooking may lead to increased calorie consumption and does not address the client's difficulty in losing weight effectively. Educationally, this question highlights the significance of promoting self-monitoring as a foundational tool in weight management. By teaching clients to track their food intake, they can make more informed decisions, identify areas for improvement, and progress towards their weight loss goals in a sustainable manner.

Correct Answer: C

Rationale: In the context of hypokalemia, which is a condition characterized by low potassium levels in the blood, it is essential for the nurse to educate the client on foods rich in potassium to help replenish their levels. The correct answer is option C, 1 cup of cooked tomatoes, because tomatoes are an excellent source of potassium, with approximately 400 mg of potassium per cup. Potassium is crucial for maintaining proper muscle function, nerve signaling, and fluid balance in the body. Option A, 1 cup of grapes, while a healthy fruit choice, is not as high in potassium as cooked tomatoes. Grapes contain about 288 mg of potassium per cup, which is less compared to tomatoes. Option B, 1 cup of shredded lettuce, is low in potassium compared to the other options provided. Lettuce is not a significant source of potassium and would not be the best choice for increasing levels in a client with hypokalemia. Option D, 1 cup of apple slices, is also lower in potassium content compared to cooked tomatoes. While apples are a nutritious choice, they do not provide as much potassium as tomatoes. Educationally, it is crucial for nurses to understand the nutritional aspects of various foods to provide effective patient education. By explaining why certain foods are better sources of specific nutrients, nurses can empower their clients to make informed choices to support their health and well-being.