An adult female client arrives at the clinic for an annual physical exam expressing an interest in becoming pregnant and requests information about preventing neural tube defects during pregnancy. Which food should the nurse encourage the client to include in her diet?

A client tells the home health nurse about being very health-conscious and primarily buying groceries at health food stores and farmers' markets. It is most important for the nurse to provide the client with information related to the safety of which of the foods that the client might purchase?

A malnourished child is receiving several nutritional supplements. Which statement by the child indicates that an adequate amount of Vitamin A is being provided?

The nurse is helping develop a meal plan based on nutritional guidelines for an older adult client being discharged to home with the client's spouse. Which statement by the client and spouse best indicates an understanding of the nutritional guidelines when planning meals?

A client who is taking an antibiotic develops diarrhea. As the client resumes a regular diet, the nurse offers yogurt and buttermilk, but also observes that the client has several small bruises. Which additional dietary change should the nurse offer?

The nurse is preparing to review nutritional guidelines with older adult clients. Which action should the nurse recommend to this age group?

One day following the delivery of her first child, an Asian American client refuses to eat the food on her dinner tray, reporting that the foods provided are "cold foods." Which intervention should the nurse implement first?

A client who reports frequent indigestion asks the nurse if using an herbal preparation of peppermint might help alleviate the indigestion. Which response should the nurse do first?

A client wants to increase intake of Vitamin E. Which snack should the nurse encourage?

The nurse is assessing the nutritional status of several clients. Which client has the greatest risk for health problems related to nutritional deficits?

A 5'3" (1.6 m), 113 lb (51.3 kg) client has a lipid profile of a total cholesterol of 267 mg/dL (6.92 mmol/L), an LDL of 167 mg/dL (4.33 mmol/L), an HDL of 85 mg/dL (2.2 mmol/L), triglycerides 79 mg/dL (0.89 mmol/L), and a VLDL of 16 mg/dL (0.41 mmol/L). Based on these findings, it is most important for the nurse to teach the client to make every effort to completely avoid which foods?

The nurse is planning food selections with a client who has moderate hyponatremia. Which food choice should the nurse recommend to this client?

A client who has a body mass index (BMI) of 30 kg/m² (normal 18.0 to 24.9 kg/m²) is requesting information on the initial approach to a weight loss plan. Which action should the nurse recommend?

The nurse is planning a nutritional class for adequate daily intake of water. Which population of clients should drink the most amount of water to remain adequately hydrated?

A client is discharged from the intensive care unit following a myocardial infarction, and the healthcare provider prescribes a low-sodium diet. Which lunch selection indicates to the nurse that this client understands the dietary restrictions?

A client with glomerulonephritis is preparing for discharge and asks the nurse which kind of diet to follow upon returning home. Which dietary teaching should the nurse include in the discharge instructions?

A client who is overweight tells the nurse of plans to monitor the glycemic index of foods the client eats to ensure an adequate intake of vitamins and nutrients while trying to lose weight. Which action should the nurse implement?

The nurse is caring for an older adult client who needs to limit sodium intake. Which food should the nurse encourage the client to avoid?

A client has a serum sodium level of 155 mEq/L (155 mmol/L). The nurse should encourage the client to make which selection from the lunch menu?

The nurse is caring for a client admitted with chronic kidney disease advancing to stage 4. The nurse should instruct the client to limit the ingestion of which type of foods?

Which breakfast selection should the nurse encourage a client to eat who is hospitalized with partial-thickness and full-thickness burns to both legs?

A client expresses an interest in reducing intake of saturated fats and plans to stop eating hamburgers at lunch. Which menu item should the nurse suggest as an alternative source of protein?

When conducting diet teaching for a client who has iron-deficiency anemia, which foods should the nurse encourage the client to eat? (Select all that apply.)

The nurse is assessing an older female adult's client's nutritional status. Which finding indicates that the client has a nutritional deficiency? Reference Ranges: Hemoglobin [12 to 16 g/dl (120 to 160 g/L) Hematocrit 37% to 47% (0.37 to 0.47 volume fraction)] Albumin [3.5 to 5.0 g/dl (35 to 50 g/L)] Serum transferrin [250 to 380 mg/dl (2.5 to 3.80 g/L)