Module 7 Exam (Q&A)

Module 7 Exam (Q&A) Questions ) 1.ID: 4The 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. Spaghetti with fresh tomatoes Correct Boiled lobster with baked potato Grilled chicken with turnip greens Correct Instant hot cereal with bacon 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: Use the process of elimination and 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 if this question was difficult. ) ) Level of Cognitive Ability: Evaluating ) ) Client Needs: Physiological Integrity ) ) Integrated Process: Nursing Process/Evaluation ) ) Content Area: Nutrition ) ) References: Black, J., & Hawks, J. (2009). Medical-surgical nursing: Clinical management for positive outcomes (8th ed., pp. 138, 1439). St. Louis: Saunders. ) Ignatavicius, D., & Workman, M. (2010). Medical-surgical nursing: Patientcentered collaborative care (6th ed., p. 184). St. Louis: Saunders. Awarded 2.0 points out of 2.0 possible points. ) 2.ID: 6A 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. Carrots Tapioca Scallops Correct Broccoli 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 these foods if you had difficulty with this question. ) ) Level of Cognitive Ability: Evaluating ) ) Client Needs: Physiological Integrity ) ) Integrated Process: Teaching and Learning ) ) Content Area: Nutrition ) ) Reference: Ignatavicius, D., & Workman, M. (2010). Medical-surgical nursing: Patient-centered collaborative care (6th ed., p. 354). St. Louis: Saunders. Awarded 2.0 points out of 2.0 possible points. ) 3.ID: 0A 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. Custard Apple juice Correct Orange juice Chicken broth Correct Orange gelatin Correct 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 if you had difficulty with this question. ) ) Level of Cognitive Ability: Applying ) ) Client Needs: Physiological Integrity ....Continued.........