The nurse is reviewing the menu selections of a client who has ordered a low-cholesterol diet. What meal items does the nurse question?
a. Vegetarian wrap
b. Cheesesteak sandwich
c. Fruit salad with yogurt
d. Grilled fish sandwich
B
In collaboration with the dietitian, educate the client about the types of fat content in food. Meats and eggs contain mostly saturated fats, and their intake should be limited. Cholesterol is also found in animal sources, such as meats and eggs.
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During the assessment of a client's renal system, the nurse is unable to palpate the kidneys. Which conclusion by the nurse is the most appropriate?
1. An indication of an inflammatory condition of the kidneys. 2. A sign of acute or chronic renal disease. 3. Normal. 4. A sign of polycystic kidney disease.
The nurse is teaching the patient about the newly prescribed external insulin pump. What are priority teaching points for the nurse to include? (Select all that apply.)
A) "Watch for signs and symptoms of infection." B) "Check blood glucose frequently." C) "Change tubing frequently." D) "Have pump calibrated weekly." E) "Added insulin requires separate injection site."
Planning for clients with mental illness is facilitated by understanding that under behavioral health
managed care, inpatient hospitalization is generally reserved for clients who a. are non compliant with medication at home. b. present a clear danger to self or others. c. develop new symptoms during the course of the illness. d. have no support systems in the community.
The nurse plans to review food labels with a client who has type 2 diabetes mellitus. Why should the nurse emphasize the nutrition facts panel with the client?
a. Explains the nutritional claims b. Specifies food dyes in the item c. Lists the amount of calories per serving d. Identifies ingredients associated with food allergies