The older client eats approximately 50% of each meal. Which should the nurse implement to increase the client's nutritional intake?
1. Serve food at room temperature.
2. Assess for altered taste perception.
3. Encourage client to eat with a friend.
4. Provide soft, bland foods and snacks.
2
2. The nurse assesses the client for altered taste perception because the acuity of sev-eral senses deteriorates with aging including the senses of taste and smell; these sen-sory functions are important for food enjoyment and the appetite. To promote health and well-being, the nurse recognizes the client is at risk for malnutrition and assesses the client to gather data for planning care because well-nourished clients are more likely to have positive health outcomes.
1, 3, and 4. Serving food at specific temperatures, eating with a friend, and providing soft, bland foods are misguided interventions because they are not bases on client as-sessment and planning.
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a. XI; palpating the anterior and posterior triangles b. XI; asking the patient to shrug her shoulders against resistance c. XII; percussing the sternomastoid and submandibular neck muscles d. XII; assessing for a positive Romberg sign
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A patient is diagnosed with a septal defect. The physician talks with the patient about options to close the defect. After the physician leaves the room the patient asks you about closing the septal defect. What should you tell the patient?
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