HESI EXIT EXAM MODULE 7.QUESTIONS & ANSWERS. WITH RATIONALE

1.
ID: 4
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: 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: Patient-centered collaborative care (6th ed., p. 184). St. Louis: Saunders. Awarded 2.0 points out of 2.0 possible points.