HESI/Saunders Online Review for the NCLEX-RN Examination (2 Year), 2nd Edition
Module 7 Exam
1. Questions
1. 1.
The nurse is instructing a client with hypertension about foods that are low in sodium. Which menu selections by the client indicate to the nurse that the client understands what has been taught? Select all that apply.
A. Spaghetti with fresh tomatoes Correct
B. Boiled lobster with baked potato
C. Grilled chicken with turnip greens Correct
D. Instant hot cereal with bacon
E. Tomato soup with a ham sandwich
Rationale: Foods that are lower in sodium include fruits and vegetables, which do not contain physiologic saline. Fresh poultry and pastas are also low in sodium. Highly processed and refined foods and luncheon meats are high in sodium unless they are specifically labeled “low sodium.” Saltwater fish and shellfish are higher in sodium.
Test-Taking Strategy: Focus on the subject, selecting low-sodium foods. Begin to answer this question by eliminating boiled lobster with baked potato, because saltwater fish and shellfish are high in sodium. Next eliminate the options that contain processed foods and luncheon meats. Review: foods that are high and low in sodium
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient Education
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 141). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills & techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
2. 2.
A nurse has provided dietary instructions to a client with a new diagnosis of gout. Which menu suggestions by the client indicate to the nurse that the client needs additional instruction? Select all that apply.
A. Carrots
B. Tapioca
C. Scallops Correct
D. Broccoli
E. Chicken liver Correct
Rationale: Organ meats such as liver, as well as certain sea foods, including scallops, sardines, and herring, should be omitted from the diet of the client who with gout because of the high purine content. The foods identified in the other options contain negligible amounts of purines and may be consumed freely by the client with gout.
Test-Taking Strategy: Note the strategic words “needs additional instruction,” which indicate a negative event query and the need to select foods that are unacceptable for this client. Recalling foods that are high in purines will direct you to the correct options. Review: dietary measures for the client with gout
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Nutrition
HESI Concepts: Health, Wellness, and Illness,Teaching and Learning/Patient Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-surgical nursing: Assessment and management of clinical problems (9th ed., pp. 1080, 1576). St. Louis: Mosby.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 442-443). St. Louis: Mosby.
Awarded 2.0 points out of 2.0 possible points.
3. 3.
A clear liquid diet has been prescribed for client who has just undergone surgery. Which foods should the nurse offer to the client? Select all that apply.
A. Custard
B. Apple juice Correct
C. Orange juice
D. Chicken broth Correct
E. Orange gelatin Correct
F. Vanilla ice cream
Rationale: A clear liquid diet consists of foods, such as apple juice, chicken broth, and gelatin, which are relatively transparent. Custard, orange juice, and vanilla ice cream are components of a full liquid diet.
Test-Taking Strategy: Remembering that a clear liquid diet consists of foods that are relatively transparent will direct you to the correct options. Review: the foods allowed on clear liquid and full liquid diets
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Caregiving, Nutrition
HESI Concepts: Caregiving, Health, Wellness, and Illness
Reference: Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills & techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
4. 4.
Triamterene has been prescribed for a client with a history of hypertension. Which fruits should the nurse tell the client are acceptable to eat while taking this medication? Select all that apply.
A. Prunes
B. Apples Correct
C. Peaches Correct
D. Avocados
E. Nectarines
F. Cranberries Correct
Rationale: Triamterene is a potassium-retaining diuretic, so the client should avoid foods high in potassium. Fruits that are naturally high in potassium include dried prunes, avocado, bananas, fresh oranges and mangoes, nectarines, and papayas.
Test-Taking Strategy: Focus on the subject, fruits that are acceptable to eat.To answer this question correctly, you need to recall that triamterene is a potassium-retaining diuretic, then identify the low-potassium foods. This will direct you to the correct options. Review: triamterene and food items high and low in potassium.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Fluids and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluids and Electrolytes
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug handbook 2015. (pp. 1233-1235) St. Louis: Saunders.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 138). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
5. 5.
Diverticulitis has been diagnosed in a client who has been experiencing episodes of gastrointestinal cramping. The nurse should tell the client to maintain which type of diet, during the asymptomatic period?
A. Low in fat
B. High in fiber Correct
C. Low in residue
D. High in carbohydrates
Rationale: When a client’s diverticulitis is asymptomatic, a soft high-fiber diet containing fruits, vegetables, and whole grains is recommended. The client is also instructed to consume a small amount of bran daily and to take bulk-forming laxatives, if prescribed, to increase stool mass and softness. Increasing fluid intake to 2500 to 3000 mL daily (unless contraindicated) is also important. A low-fat diet may be healthy but is not specific to this disorder. A high-carbohydrate diet is not helpful for the client with this condition.
Test-Taking Strategy: Focus on the subject, the “asymptomatic period.” Recalling the pathophysiology of this disorder and the effects of the diets identified in the options will assist you in answering correctly. Review: dietary treatment for diverticulitis
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-surgical nursing: Assessment and management of clinical problems (9th ed., p. 995). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills & techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
6. 6.
A nurse is teaching a client with heart disease about a low-fat diet. Which foods should the nurse tell the client are acceptable to eat? Select all that apply.
A. Avocados
B. Baked tuna Correct
C. Green olives
D. Baked potato Correct
E. Fresh cherries Correct
F. Cream cheese
Rationale: Fruits and vegetables tend to be lower in fat because they do not come from animal sources, although olives, though technically a fruit, are high in fat (as are avocados), and fish is also naturally lower in fat. Meats and dairy products (e.g., cream cheese) are higher in fat, although modifications can be made to these foods to reduce their fat content.
Test-Taking Strategy: Focus on the subject, low-fat foods. Recalling that dairy products are high in fat will eliminate cream cheese. Remembering that some fruits and vegetables are high in fat will help you eliminate green olives and avocados. Review: foods high and low in fat
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient Education
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-surgical nursing: Assessment and management of clinical problems (9th ed., pp. 715-716). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills & techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
7. 7.ID:
A client with atrial fibrillation has been placed on warfarin sodium. As part of the instructions for the medication, which foods does the nurse tell the client are acceptable to eat? Select all that apply.
A. Lettuce
B. Cherries Correct
C. Broccoli
D. Cabbage
E. Potatoes Correct
F. Spaghetti Correct
Rationale: Anticoagulant medications work by antagonizing the action of vitamin K, which is needed for clotting. When a client is taking an anticoagulant, foods high in vitamin K are often omitted from the diet. Vitamin K is found in large amounts in green leafy vegetables such as lettuce, broccoli, spinach, Brussels sprouts, cabbage, and turnip greens. Cherries, potatoes, and spaghetti are foods that are low in vitamin K.
Test-Taking Strategy: Focus on the subject, dietary measures for the client on warfarin sodium. Recall that when a client is taking an anticoagulant, foods high in vitamin K are often omitted from the diet. Knowledge regarding these food items will direct you to the correct options. Review: foods high and low in vitamin K
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Nutrition
Giddens Concepts: Client Education, Health Promotion
HESI Concepts: Health, Wellness, and Illness, Teaching and Learning/Patient Education
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 105). St. Louis: Mosby.
Rosenjack Burchum, Rosenthal (2016) pp. 607, 622-623
Awarded 3.0 points out of 3.0 possible points.
8. 8.
A regular diet has been prescribed for a client with a leg fracture who has been placed in skeletal traction. Which foods that will promote wound healing does the nurse encourage the client to select from the hospital menu?
A. Spare ribs, rice, gelatin, tea
B. Pasta, garlic bread, ginger ale
C. Chicken breast, broccoli, strawberries, milk Correct
D. Peanut butter and jelly sandwich, chocolate cake, tea
Rationale: Protein and vitamin C are necessary for wound healing. Poultry and milk are good sources of protein. Broccoli and strawberries are good sources of vitamin C. Peanut butter is a source of niacin. Gelatin, jelly, tea, and ginger ale have no nutritional value. Pasta, rice, and bread deliver complex carbohydrates. Spare ribs may contain some protein but are high in fat.
Test-Taking Strategy: Focus on the subject, food items that promote wound healing. Eliminate pasta, garlic bread, and ginger ale first because it contains no fruits or vegetables. Review the food item presented in each option and recall that protein and vitamin C are necessary for wound healing. This will assist in answering correctly. Review: foods high in protein and vitamin C
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Client Education, Tissue Integrity
HESI Concepts: Teaching and Learning/Patient Education, Tissue Integrity
Reference: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-surgical nursing: Assessment and management of clinical problems (9th ed., pp. 183-184). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
9. 9.
A client who experienced a stroke (brain attack) is experiencing residual dysphagia. Which foods should the nurse remove from the client’s meal tray?
A. Peas Correct
B. Scrambled eggs
C. Cheese casserole
D. Mashed potatoes
Rationale: In general, flavorful, warm, or well-chilled foods with texture stimulate the swallow reflex. Moist pastas, casseroles, egg dishes, and potatoes are usually well tolerated. Raw vegetables, chunky vegetables such as diced beets, stringy vegetables, and those with skin, such as corn and peas are foods commonly excluded from the diet of a client with dysphagia.
Test-Taking Strategy: Focus on the subject, that the client has dysphagia. Select the food that would be most difficult to swallow; this is the correct option. Review dietary measures for a client with dysphagia.
Level of Cognitive Ability: Applying
Client Needs: Safe and Effective Care Environment
Integrated Process: Nursing Process/Implementation
Content Area: Adult Health/Neurological
Giddens Concepts: Intracranial Regulation, Safety
HESI Concepts: Intracranial Regulation, Safety
References: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 354-355). St. Louis: Mosby.
Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills & techniques (8th ed., pp. 769-770). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
10. 10.
A client recovering from acute kidney injury (AKI) is being discharged home. The nurse determines that the client understands the therapeutic dietary regimen when the client states that he will plan to eat foods that are low in which substance?
A. Fats
B. Vitamins
C. Potassium Correct
D. Carbohydrates
Rationale: Most excretion of potassium and control of potassium balance is carried out by the kidneys. In the client with AKI, potassium intake is limited. The primary mechanism of potassium removal during AKI is dialysis. Vitamins, carbohydrates, and fats are not normally restricted in the client with AKI.
Test-Taking Strategy: Note the diagnosis and focus on the subject, dietary measures for the client with AKI. Recalling the normal functions of the kidneys will direct you to the correct option. Review the therapeutic diet for the client with acute kidney injury
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Nutrition
Giddens Concepts: Client Education, Fluid and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluid and Electrolytes
References: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-surgical nursing: Assessment and management of clinical problems (9th ed., p. 1106). St. Louis: Mosby.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 431-432). St. Louis:
Mosby.
Awarded 1.0 points out of 1.0 possible points.
11. 11.
A client is resuming eating after undergoing partial gastrectomy. What measures should the nurse tell the client to take to minimize the risk of complications? Select all that apply.
A. Lying down after eating Correct
B. Eating high-protein foods Correct
C. Drinking liquids with meals
D. Eating six small meals per day Correct
E. Eating concentrated sweets during the day
Rationale: The client who has undergone partial gastrectomy is at risk for dumping syndrome. This client should be prescribed a diet that is high in protein, moderate in fat, and low in carbohydrates. The client should lie down after meals and avoid drinking liquids with meals. Frequent small meals are encouraged. The client should also avoid concentrated sweets.
Test-Taking Strategy: Focus on the subject, partial gastrectomy. Recall that this client is at risk for dumping syndrome. This will direct you to the correct options: the actions that will assist to prevent the problems associated with dumping syndrome. Review the dietary measures to prevent dumping syndrome
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Adult Health/Gastrointestinal
Giddens Concepts: Client Education, Fluid and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluid and Electrolytes
Reference: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-surgical nursing: Assessment and management of clinical problems (9th ed., p. 950). St. Louis: Mosby.
Awarded 3.0 points out of 3.0 possible points.
12. 12.
A client with renal calculi is instructed to follow an alkaline ash diet. Which menu choice by the client indicates to the nurse that the client understands the prescribed regimen?
A. Chicken, potatoes, and cranberries
B. Spinach salad, milk, and a banana Correct
C. Peanut butter sandwich, milk, and prunes
D. Linguini with shrimp, tossed salad, and a plum
Rationale: In an alkaline ash diet, all fruits are allowed except cranberries, prunes, and plums. The incorrect options represent components of an acid ash diet.
Test-Taking Strategy: Focus on the subject, foods allowed on an alkaline ash diet. Knowledge of foods that are either included or restricted in an alkaline ash diet is necessary to answer this question. Remembering that cranberries, prunes, and plums are not allowed in an alkaline ash diet will direct you to the correct option. Review the foods allowed in an alkaline-ash and an acid-ash diet.
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Nutrition
Giddens Concepts: Client Education, Elimination
HESI Concepts: Elimination, Teaching and Learning/Patient Education
Reference: Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., pp. 443-444). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
13. 13.
A client who has sustained multiple fractures of the left leg is in skeletal traction. The nurse has obtained an overhead trapeze to improve the client’s bed mobility. To which high-risk area must the nurse pay particular attention during assessment for indications of pressure and skin breakdown?
A. Left heel
B. Scapulae
C. Right heel Correct
D. Back of the head
Rationale: Certain areas are under pressure and at risk for breakdown in the client who is in skeletal traction. These areas include the elbows (if they are used for repositioning instead of a trapeze) and the heel of the good leg, which is used as a brace when the client pushes up from the bed). Other such pressure points include the ischial tuberosity, popliteal space, and Achilles tendon.
Test-Taking Strategy: Note the subject, “high-risk area” and “pressure and skin breakdown.” Visualize the client in the question. Eliminate the left heel and the back of the head, because the heel is immobilized and the client can lift the head if a trapeze is in use. Eliminate the scapulae next, because the client is also able to lift this area from the mattress with the use of the trapeze as well. Knowing that the unaffected heel is used to push into the mattress will direct you to the correct option. Review care of the client in skeletal traction
Level of Cognitive Ability: Analyzing
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Assessment
Content Area: Adult Health/Musculoskeletal
Giddens Concepts: Clinical Judgment, Tissue Integrity
HESI Concepts: Clinical Decision-Making/Clinical Judgment, Tissue Integrity
Reference: Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills & techniques (8th ed., p. 266). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
14. 14.
Which food should the nurse offer to a client who has been prescribed a full liquid diet?
A. Toast
B. Plain bagel
C. Cooked custard Correct
D. Scrambled eggs
Rationale: A full liquid diet consists of liquid foods that are clear or opaque liquid foods, including those that are liquid at room temperature. Cooked custard is allowed on a full liquid diet. Toast and a bagel are allowed on a regular diet (a diet with no restrictions). Scrambled eggs are allowed on a soft diet.
Test-Taking Strategy: Focus on the subject, foods allowed on a full liquid diet. Remembering that a full liquid diet consists of liquid foods that are clear or opaque, including those that are liquid at room temperature will direct you to the correct option. Review the foods allowed on a full liquid diet
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Implementation
Content Area: Nutrition
Giddens Concepts: Fluid and Electrolytes, Nutrition
HESI Concepts: Fluids and Electrolytes, Health, Wellness, and Illness
Reference: Perry, A., Potter, P., & Ostendorf, W. (2014). Clinical nursing skills & techniques (8th ed., p. 765). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
15. 15.
A client with heart failure and hypertension who has been admitted to the hospital is unable to make own selections from the menu. Which meal does the nurse select for the client’s supper on the day of admission?
A. Smoked ham, fresh carrots, boiled potato
B. Hot dog in a bun, sauerkraut, baked beans
C. Turkey, baked potato, salad with oil and vinegar Correct
D. Shrimp, baked potato, salad with blue cheese dressing
Rationale: Foods that are high in sodium should be limited in the diet of the client with hypertension and heart failure. Foods in the meat group that are higher in sodium include bacon, luncheon meat, chipped or corned beef, ham, hot dogs, kosher meat, smoked or salted meat or fish, and a variety of shellfish. These foods should be avoided or strictly limited for hypertensive clients.
Test-Taking Strategy: Focus on the subject, diet for the client with heart failure and hypertension. Recalling that the client with hypertension and heart failure needs to limit sodium in the diet. Eliminate the hot dog and smoked ham first because they are highly processed meats. (Sauerkraut is also high in sodium.) Eliminate the menu consisting of shrimp and salad with blue cheese dressing next, because shellfish and commercial dressings are high in sodium. Review foods high in sodium
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Implementation
Content Area: Adult Health/Cardiovascular
Giddens Concepts: Fluid and Electrolytes, Nutrition
HESI Concepts: Fluids and Electrolytes, Health, Wellness, and Illness
Reference: Lewis, S., Dirksen, S., Heitkemper, M., & Bucher, L. (2014). Medical-surgical nursing: Assessment and management of clinical problems (9th ed., pp. 715, 777-778). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.
16. 16.ID:
The nurse teaches a client who has begun taking phenelzine, a monoamine oxidase inhibitor (MAOI), about the medication. Which foods are allowed in the diet of the client taking phenelzine? Select all that apply.
A. Peas Correct
B. Broccoli Correct
C. Potatoes Correct
D. Red wine
E. Avocados
F. Cereal with raisins
Rationale: Because phenelzine is an MAOI, the client should avoid foods that are high in tyramine, which could trigger a potentially fatal hypertensive crisis. Foods to avoid include aged cheeses, smoked or processed meats, red wines, beer, and certain fruits, including avocados, raisins, and figs. Vegetables, with the exception of broad-bean pods, are generally acceptable.
Test-Taking Strategy: Focus on the subject, foods allowed for a client taking a MAOI. Recalling that foods that contain tyramine must be avoided by the client taking an MAOI will help direct you to the correct options. Review client teaching points for MAOIs
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Pharmacology
Giddens Concepts: Client Education, Safety
HESI Concepts: Teaching and Learning/Patient Education, Safety
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug handbook 2015. (pp. 951-952) St. Louis: Saunders.
Rosenjack Burchum, Rosenthal (2016) pp. 362-363
Awarded 3.0 points out of 3.0 possible points.
17. 17
A client with a genitourinary tract infection has been prescribed metronidazole and fluid therapy. The nurse concludes that the client understands the dietary regimen to be followed while taking the medication when the client states to eliminate which from the diet?
A. Alcohol Correct
B. Diet cola
C. Bran flakes
D. Chicken livers
Rationale: A disulfiram-type reaction may result when someone taking metronidazole ingests alcohol. This syndrome includes flushing, palpitations, shortness of breath, severe headache, and nausea. To help prevent this reaction, the nurse must warn the client not to drink alcohol while taking this medication. The items presented in the remaining options are acceptable for consumption by the client while taking this medication.
Test-Taking Strategy: Focus on the subject, substances to eliminate from the diet when a client is taking metronidazole. Use general medication guidelines to answer correctly and recall that alcohol can affect the action of many medications. This will assist in directing you to the correct option. Review metronidazole and the associated dietary regimen
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Pharmacology
Giddens Concepts: Client Education, Safety
HESI Concepts: Teaching and Learning/Patient Education, Safety
Reference: Rosenjack Burchum, Rosenthal (2016) pp. 1196-1197
Awarded 1.0 points out of 1.0 possible points.
18. 18.
Calcitriol is prescribed for a client with hypocalcemia. Which foods does the nurse, knowing that they may interfere with calcium absorption, instruct the client to limit in the diet? Select all that apply.
A. Bran Correct
B. Milk
C. Clams
D. Spinach Correct
E. Orange juice
Rationale: The client taking a medication to treat hypocalcemia should be instructed to avoid excessive consumption of spinach, rhubarb, bran, and whole-grain cereals, all of which may limit calcium absorption. Good dietary sources of calcium include milk products, dark-green leafy vegetables, clams, oysters, sardines, and orange juice fortified with calcium.
Test-Taking Strategy: Focus on the subject, foods that can interfere with calcium absorption. Thinking about each food listed and how it might affect calcium absorption will direct you to the correct options. Review the foods high in calcium
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Pharmacology
Giddens Concepts: Client Education, Fluid and Electrolytes
HESI Concepts: Teaching and Learning/Patient Education, Fluids and Electrolytes
Reference: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug handbook 2015. (p. 1280) St. Louis: Saunders.
Awarded 2.0 points out of 2.0 possible points.
19. 19.
The nurse provides instructions to a client who is beginning therapy with oral theophylline. The nurse recognizes that the client understands the instructions when the client states to limit consumption of which items?
A. Coffee, cola, and chocolate Correct
B. Oysters, lobster, and shrimp
C. Apples, oranges, and pineapple
D. Cottage cheese, cream cheese, and dairy creamers
Rationale: Theophylline is a methylxanthine bronchodilator, and the nurse teaches the client to limit the intake of xanthine-containing foods while taking this medication. These foods include coffee, tea, cola, and chocolate. The items in the remaining options are acceptable to consume.
Test-Taking Strategy: Focus on the subject, foods to avoid when taking theophylline. Recall that theophylline is a methylxanthine bronchodilator and that intake of excessive amounts of foods naturally high in xanthines should be avoided. With this in mind, use knowledge about the foods high in xanthine to eliminate the incorrect options. Review theophylline and the foods naturally high in xanthines
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process/Evaluation
Content Area: Pharmacology
Giddens Concepts: Client Education, Safety
HESI Concepts: Teaching and Learning/Patient Education, Safety
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug handbook 2015. (p. 1180) St. Louis: Saunders.
Rosenjack Burchum, Rosenthal (2016) pp. 937-938
Awarded 1.0 points out of 1.0 possible points.
20. 20.ID
A client with a urinary tract infection has been started on nitrofurantoin, a urinary antiseptic medication, and is taught about the foods that will maintain the urinary pH in the acid range. Which food does the nurse tell the client to eliminate from the diet while taking this medication?
A. Prunes
B. Oranges
C. Rhubarb Correct
D. Cranberries
Rationale: When a client is taking nitrofurantoin, the urinary pH must be maintained in the acid range, and so the client needs to be instructed to consume an acid ash diet. Rhubarb reduces the acidity of the urine and should be avoided when acidic urine is required. Prunes, oranges, and cranberries are acceptable foods.
Test-Taking Strategy: Focus on the subject, the food to eliminate when taking nitrofurantoin. Recall that the urinary pH must be maintained in an acid range. Next, recalling the items that are acid ash foods will direct you to the correct option. Review nitrofurantoin and acid ash foods
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Pharmacology
Giddens Concepts: Elimination, Infection
HESI Concepts: Elimination, Infection
References: Hodgson, B., & Kizior, R. (2015). Saunders nursing drug handbook 2015. (pp. 856-857) St. Louis: Saunders.
Nix, S. (2013). Williams’ basic nutrition and diet therapy (14th ed., p. 443). St. Louis: Mosby.
Awarded 1.0 points out of 1.0 possible points.