To minimize the risk of food-borne bacterial infections in a cancer client who has received a hematopoietic stem cell transplant, the nurse would tell the client to:
a. cook all meats, poultry, and eggs until they are well done.
b. consume adequate amounts of fruits and vegetables.
c. increase consumption of dishes that use ground meats.
d. consume lactose-free, low-residue, low-fat liquids.
a
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The amount of heat released by food completely burned in a bomb calorimeter is approximately the same amount of energy supplied by that food to the body
Indicate whether the statement is true or false
Athletes need dietary carbohydrates for glucose and _____ stores
a. triglyceride b. glycerol c. protein d. glycogen
Of all the physiologic changes that occur with aging, the biggest effect on nutritional status is due to shifts in the _____
a. endocrine system b. musculoskeletal system c. gastrointestinal system d. nervous system e. renal system
People with diabetes are prone to _____ due to poor circulation and weakened immune function
a. ketoacidosis b. hyperglycemia c. infections d. fatigue e. neuropathy