While learning about the Nutrition Facts label, the client sees the term "very low" on a food label. What does this mean?
A) The product contains virtually none of the specified nutrient.
B) The product has one-third fewer calories than a comparable product.
C) It refers to sodium only.
D) It refers to meat and poultry products with less than 10 g of fat.
C
Feedback:
The term "very low" refers only to sodium. The product cannot have more than 35 mg of sodium per serving if this is included on the label.
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The nurse is performing discharge teaching for a newly delivered first-time mom and her infant on the second postpartum day. Which statement indicates that teaching has been successful?
1. "Taking baths will help my perineum feel less sore each day." 2. "If I develop heavy bleeding, I should take my temperature." 3. "My bowel movements should resume in a week." 4. "I will go back to the doctor in four days for my RhoGAM shot."
Which of the following represents the correct order of steps for rational decision making?
a. identifying an issue, generating all potential solutions and their consequences, selecting the optimal solution, and implementing the decision b. implementing a decision, identifying an issue, generating possible solutions and their consequences, and selecting the optimal solution c. identifying an issue, generating all potential solutions and their consequences, implementing the decision, and selecting the optimal solution from those implemented d. identifying an issue, selecting the optimal solution, generating possible solutions and their consequences, and implementing a decision
The syndrome of inappropriate antidiuretic hormone (SIADH) is diagnosed by: a. low serum osmolarity and sodium and urinehyperosmolarity
b. high serum osmolarity and sodium and urinehyperosmolarity. c. high serum osmolarity and sodium and urinehypoosmolarity. d. low serum osmolarity and sodium and urine hypoosmolarity.
To decrease the risk of acid-base imbalance, what goal must the client with diabetes mellitus strive for?
A. Checking blood glucose levels once daily B. Drinking 3 L of fluid per day C. Eating regularly, every 4 to 8 hours D. Maintaining blood glucose level within normal limits