When planning care, which older client does the nurse identify as being most at risk for malnutrition? Select all that apply.
1. Client with a fever of unknown origin for two weeks
2. Client with dysphagia and a soft diet
3. Client with osteoporosis and a hip fracture
4. Client who chooses a vegetarian diet
5. Client with chronic obstructive pulmonary disease
1. Client with a fever of unknown origin for two weeks
3. Client with osteoporosis and a hip fracture
5. Client with chronic obstructive pulmonary disease
Explanation: 1. The client with a fever is at risk for malnutrition as a result of hypermetabolism.
2. The client with dysphagia is at risk for malnutrition because of the inability to eat adequate amounts of foods. As long as the diet is suitable to the client's swallowing abilities, malnutrition should not be a problem.
3. Clients with osteoporosis have experienced a nutritional alteration, but the client with a bone fracture is at increased risk of malnutrition.
4. The client with a well-managed vegetarian diet is not at increased risk of malnutrition. The nurse would ensure the client eats the correct varieties of foods to ensure adequate nutrient intake.
5. The client with chronic obstructive pulmonary disease often is malnourished because of the increased caloric need associated with breathing efforts.
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