The patient has been diagnosed with cardiovascular disease and placed on a low-fat diet. The patient asks the nurse, “How much fat should I have? I guess the less fat, the better.” Which information will the nurse include in the teaching session?

Correct Answer: D

Rationale: The correct answer is D: Deficiencies occur when fat intake falls below 10% of daily nutrition. Rationale: 1. Fat is essential for absorption of fat-soluble vitamins (A, D, E, K) and for maintaining healthy cell membranes. 2. Fat provides essential fatty acids (omega-3, omega-6) crucial for brain function and inflammation regulation. 3. Adequate fat intake prevents deficiencies like dry skin, poor wound healing, and hormonal imbalances. 4. A low-fat diet should still include at least 10% of daily nutrition from healthy fats for optimal health. Summary: A: Cholesterol intake is important but not the primary focus for a low-fat diet. B: Fats are significant for health, and extreme low-fat diets can lead to deficiencies. C: While some fats are from external sources, the body needs a minimum amount for proper functioning.

Correct Answer: D

Rationale: The correct answer is D because neurogenic dysphagia is caused by neurological conditions affecting swallowing function, such as a stroke. In a stroke, damage to the brain can impair the coordination of swallowing muscles, leading to dysphagia. Choice A is incorrect because benign peptic stricture is a narrowing of the esophagus due to chronic acid reflux, not a neurological issue. Choice B is incorrect because muscular dystrophy is a genetic disorder that affects muscle strength and does not directly impact the neurological control of swallowing. Choice C is incorrect because myasthenia gravis is an autoimmune disorder that affects neuromuscular transmission but is not typically associated with neurogenic dysphagia.

Correct Answer: B

Rationale: The correct answer is B because injecting air into the stomach via the tube and auscultating helps confirm the tube placement in the stomach before administering the feeding. This step ensures the safety of the patient by preventing accidental lung feeding. Choice A is incorrect because securing the tube with a safety pin to the gown is not a standard practice and can lead to complications. Choice C is incorrect because the temperature of the feeding does not affect the tube placement or safety. Choice D is incorrect because checking the pH level is not a reliable method for verifying tube placement.

Correct Answer: B

Rationale: The correct answer is B: Undercooked ground beef. Escherichia coli is commonly found in undercooked ground beef, especially if it is contaminated during processing. Ground beef must be cooked to a safe internal temperature to kill any harmful bacteria. Improperly home-canned food (choice A) can also cause foodborne illnesses, but E. coli is more commonly associated with undercooked ground beef. Soft cheese (choice C) is often linked to Listeria contamination, not E. coli. Custard (choice D) is a less likely source of E. coli compared to undercooked ground beef.

Correct Answer: A

Rationale: The correct answer is A because providing small, frequent nutrient-dense meals helps maximize kilocalories, which is important for patients with AIDS who may have difficulty maintaining weight due to their compromised immune system. This approach ensures the patient receives essential nutrients and energy to support their immune function. Choice B is incorrect as there is no evidence to suggest that hot meals are more easily tolerated by AIDS patients. Choice C is incorrect because limiting liquids can lead to dehydration, which is especially detrimental for individuals with weakened immune systems. Choice D is incorrect as encouraging the intake of fatty foods may not necessarily provide the necessary nutrients and energy required for immune support in AIDS patients.