Fundamentals of Nursing Chapter 19 Nutrition

A) Check the formula rate, strength, or volume; any of these could possibly be too high.

A 14-year-old trauma patient has just been started on nasogastric tube feedings. Shortly after the formula begins, the patient complains of nausea and abdominal cramps. What is the appropriate nursing action? A)check the formula rate, strength, or volume; any of these could possibly be too high. B) Nothing; these are normal symptoms with tube feedings. C)Stop the infusion immediately; these are symptoms of aspiration. D)Stop the infusion because the feeding tube is emptying into the lung rather than the stomach.

A)"Sugars and sweets are permitted in moderation in the diabetic diet. The important thing is that the total carbohydrate content of the meal is controlled and balanced with your husband's medication and nutrient needs."

A 40-year-old patient recently received a diagnosis of type 2 diabetes. He is in the hospital for tests and is receiving a diabetic diet. His wife expresses concern because she notices cookies on his lunch tray. Which response best describes current recommendations for the use of concentrated sweets in the diabetic diet? A)"Sugars and sweets are permitted in moderation in the diabetic diet. The important thing is that the total carbohydrate content of the meal is controlled and balanced with your husband's medication and nutrient needs." B) "I can understand your concern. Sugars are more rapidly absorbed and have the capacity to raise blood glucose levels more quickly than other carbohydrates. I will check with the kitchen and see if your husband received the wrong tray." C) "I am sure that if the cookies were on the meal tray, they must be allowed in the diet. They are probably low in sugar. There is likely no need for concern." D) "Sugar is used to treat hypoglycemia or low blood sugar. Perhaps your husband had a low blood sugar reading before breakfast, and the dietitian sent up the cookies to give him some extra sugar on his lunch meal tray."

C) "Alcohol is higher in calories than protein."

A client asks the LPN "How do the calories in alcoholic beverages compare with other foods?" Which response by the LPN is best? A) "Alcohol has the same caloric value as fat." B)"Alcohol is lower in calories than carbohydrates." C) "Alcohol is higher in calories than protein." D)"Alcohol is higher in calories than fat."

C)Appropriate weight loss is possible with a healthy, reduced-calorie diet and incorporating at least 30.

A healthy 35-year-old patient wishes to lose weight because her BMI is 27. Which suggestion would be most appropriate for her? A)This BMI is too low for good health; the patient needs to supplement the diet to increase weight. B)This is an acceptable BMI, and it is best to maintain weight at this level for continued good health. C)Appropriate weight loss is possible with a healthy, reduced-calorie diet and incorporating at least 30. D)This BMI is elevated to the point that treatments, such as surgery, are necessary.

B) Baked chicken, green beans, and boiled peanuts.

A low-sodium, low-fat diet has been prescribed for a client who has had a recent myocardial infarction. The LPN expects that client will choose which menu? A) Cream of mushroom soup, tuna sandwich, and fresh tomato slices.

B)Body mass index (BMI)

A means of measuring obesity that uses a formula along with an individual's weight and height to calculate whether his or her level of fatness is within normal weight boundaries, underweight, overweight, or obese. A)simple carbohydrates B)Body mass index (BMI) C)Nitrogen balance D)Carbohydrate diary

B)Discuss the rationale for and the general principles of the diabetic diet with the patient, and then communicate the patient's concerns to the registered dietitian and health care provider.

A nurse is caring for a patient recently diagnosed with type 2 diabetes. The patient asks the nurse to tell her about the dietary changes she will need to make. Which actions are appropriate and within the scope of practice for a nurse? A)Review the patients chart, and recommend a calorie and carbohydrate intake that is based on blood glucose and lipid values. B)Discuss the rationale for and the general principles of the diabetic diet with the patient, and then communicate the patient's concerns to the registered dietitian and health care provider. C)Locate the health care provider's diet order in the medical chart, and then obtain a preprinted diet sheet showing the exchange lists for meal planning and a menu pattern based on the prescribed calorie level. D)Decline to comment on the diet because the nurse is not a trained professional in the area of nutrition; refer all questions to a registered dietitian.

B) Avocado Rationale: Out of the selection Avocado is the only item highest in magnesium.

A patient has a low magnesium level. Which food of the selection below is the highest in magnesium? A)Rhubarb B)Avocado C)Liver D)Mushrooms

A)Limit foods with strong odors, and avoid food odors that bother you. B)Avoid foods with a high fat content C)Try consuming five or six smaller meals each day and include a source of protein in each meal D)Try not to let your stomach get completely empty. Eat before you are overly hungry.

A patient in the early stages of pregnancy is experiencing some nausea and vomiting. Which suggestions would be appropriate for the nurse to recommend? (SATA) A)Limit foods with strong odors, and avoid food odors that bother you. B) avoid foods with a high fat content. C)Try consuming five or six smaller meals each day and include a source of protein in each meal. D) Try not to let your stomach get completely empty. Eat before you are overly hungry. E)Increase carbonated beverage intake.

C)Stick margarines, shortening, deep-fried restaurant foods, and commercially prepared baked goods

A patient is controlling his blood cholesterol through diet. He is familiar with food sources of saturated fat and cholesterol but is confused about trans fatty acids. The nurse should explain that which group of foods contributes the most trans fatty acids? A)Butter, cream, fats in meats, and tropical oils such as palm and coconuts oils B)Fish oils, nuts, and seeds, and vegetable oils such as olive oil and canola oil. C)Stick margarines, shortening, deep-fried restaurant foods, and commercially prepared baked goods D)Liquid margarines, vegetable oil spreads, and vegetable oils such as corn, soybean, and cottonseed

B)Ginger & Bay Leaves Rationale: Patients with CHF should avoid excessive sodium. All of the options expect one contain at least one sodium spice, therefore, Ginger & Bay Leaves are okay to use.

A patient is diagnosed with Congestive Heart Failure and must follow a specific diet. Which spices are okay for the patient to use daily? A)Sea salt and pepper B)ginger and bay leaves C)onion salt and garlic powder D)garlic sodium and nutmeg

D) Bananas Rationale: Spironolactone is known as a potassium-sparing diuretic medication (meaning it keeps potassium) therefore a patient would need to watch how much potassium they eat. Bananas are high in potassium.

A patient is started on the diuretic Spironolactone. Which foods should the patient be careful to avoid eating too much of? A)Green leafy vegetables B)Hot Dogs C)Eggs D)Bananas

C)Assess patient allergies to lactose Rationale: The most important step in this question is for the nurse to make sure the patient is not allergic or intolerant to lactose. The nutritionist will evaluate the patient and determine what type of enteral feedings will be started. However, as the patient's nurse it is your responsibility to make sure the patient doesn't receive something they are allergic or intolerant to (especially since you will be the one administering the enteral feeding). Lactose is a major ingredient of enteral feedings. If the patient is allergic to lactose, another ingredient can be substituted in its place.

A patient is to be started on enteral feedings. What important step should the nurse take before the patient is started on enteral feedings? A)Evaluate the families perception of the enteral feedings B)Make sure the patient eats nothing by mouth while enteral feedings are being administered C)Assess patient allergies to lactose D)Assess the patient's understanding about enteral feedings

A)"Folic acid may help prevent neural tube defects in my baby."

A patient planning for pregnancy has heard that some experts recommend folic acid supplements for women of childbearing age. The patient understands the need for this recommendation by making which statement? A)"Folic acid may help prevent neural tube defects in my baby." B)"Folic acid provides me with extra calories to make new cells." C) It is impossible for me to receive adequate amounts of folic acid in my diet." D)"Folic acid will help me to increase iron absorption in my diet."

B)Canned soups, cold cut sandwiches, and Chines take-out Rationale: Patients who are receiving dialysis have renal disease and therefore should follow a sodium restricted diet. Canned soups, cold cut sandwiches, and Chinese take-out are all high in sodium.

A patient receiving dialysis should avoid what type of foods? A)Microwaved sweet potatoes, boiled cabbage, and artichokes B)Canned soups, cold cut sandwiches, and Chinese take-out C)Fresh fruits and vegetable, poultry, and beans D)Steamed broccoli, broiled mackerel, and artificial sweeteners

C) "Adequate calcium and potassium intake, as well as lower sodium intake, offers some possibility of helping your blood pressure. Eat plenty of fruits vegetables, and low-fat milk products."

A patient takes medication for hypertension and asks whether there is anything else he can do to help to reduce his blood pressure. What is the best nursing response? A)"A low-fat, low-cholesterol diet with only a limited amount of simple sugars will have the greatest effect on your blood pressure." B)"A salt-free diet will have the greatest effect on your blood pressure. Do not add salt in your cooking or at the table." C)"Adequate calcium and potassium intake, as well as lower sodium intake, offers some possibility of helping your blood pressure. Eat plenty of fruits vegetables, and low-fat milk products." D)"Discontinue the use of processed foods, and buy only natural foods. That way, you will have less sodium in your diet."

D)spinach Rationale: Coumadin prevents clotting of the blood. Due to the high amount of vitamin k (vitamin k plays a role in clotting) in green leafy vegetable, these foods should be limited.

A patient was recently admitted for a Deep Vein Thrombosis and was started on Coumadin. During your education with the patient you would instruct the patient to avoid what food? A)lettuce B)bananas C)processed meats D)spinach

D)Cherries, Radishes, and Watermelon Rationale: Cherries, Radishes, and Watermelon are gas causing foods and should be decreased in consummation if a patient is experiencing excess gas.

A patient who has a colostomy is complaining about having excess gas. You ask the patient to tell you what he has ate in past 48 hours. Which food would you suspect is causing the patient excessive gas? A)Chicken, grapes, and raspberries B)Caraway seeds, tomato soup, and eggs C)Squash, spinach, and pickles D)cherries, radishes, and watermelon

B)Choosing plenty of milk products, and avoiding excess caffeine intake & C) Consuming a high-protein diet

A patient with a family history of osteoporosis is taking calcium supplements to help reduce her risk of developing osteoporosis. What recommendations can be made to prevent the development of reduced calcium balance? (SATA) A)Taking small doses of calcium throughout the day rather than one large dose. B)Choosing plenty of milk products, and avoiding excess caffeine intake C)Consuming a high-protein diet D)Consuming a diet that has moderate levels of sodium E)Increasing potassium intake

B)Legumes, organ meat, and dark green leafy vegetables Rationale: A patient with anemia needs food high in iron, therefore, legumes, organ meat, and dark green leafy vegetables are the best choice.

A patient with anemia would benefit from which diet? A)Grains, berries, and organic vegetables B)Legumes, organ meat, and dark green leafy vegetables C)Vegetables, fish, and pasta D)Nuts and seeds, fruits, and soy products

B) Suggest that the patient snack often on high-calorie foods.

A patient with cancer has anorexia and weight loss. Which suggestion is most likely to help him increase intake and prevent weight loss? A)Encourage the patient to eat double portions at each meal. B) Suggest that the patient snack often on high-calorie foods. C)Encourage the patient to eat the low-calorie foods first. D)Suggest to the patient that he decrease his amount of exercise.

B)Low-purine diet Rationale: Patients with gout suffer from elevated uric acid levels which can cause a gout attack. Therefore, they need to restrict from eating foods high in purine. These foods usually include: anchovies, herring, mackerel, sardines, scallops, glandular meats, wild game, goose, and sweetbreads.

A patient with gout should follow what type of diet? A)Low-purine diet B)Potassium-modified diet C)Renal Diet D)High-calcium diet

C) Consume vitamin C-rich foods at the same meal with iron-containing foods.

A patient with iron-deficiency anemia started taking iron supplements. What recommendations can the nurse give the patient to increase iron absorption ? A)Drink milk or take calcium supplements at the same time as eating iron-rich foods. B) Take iron supplements with coffee, tea, or red wine. C)Consume vitamin C-rich foods at the same meal with iron-containing foods. D) Take iron supplements with a high-fiber bran cereal.

B)"It is important for you to go out with your friends. There are many foods you cant eat.

A young adult with recently Dx with type I diabetes asks the LPN, "Will I ever be able to go out with my friends for pizza or ice cream?" Which response by the LPN is best? A) "You can go out with your friends, but not pizza or ice cream for you." B) "It is important for you to go out with your friends. There are many foods you can eat." C) "You can go out with your friends for pizza, but not for ice cream D) "If you go out with your friends, you must skip your next meal.

A)Total knee replacement

Medical Nutrition Therapy is useful in all of the following instances except: A)Total knee replacement B)Peptic ulcers C)Diabetes Mellitus D)HIV/AIDS

B) Place food in weaker side of mouth

Not an appropriate intervention for a client with dysphagia. A)Flex head slightly in chin down position B)Place food in weaker side of mouth. C)Consult speech, language pathologist. D)Offer thickened liquids and small bites

B) "Ask the client what type of help is needed."

The LPN asks the UAP to deliver a dinner tray to a client Dx with blindness. Which instruction is most essential for the LPN to give to the UAP? A) "Remove food covers, butter bread, pour hot tea." B)"Ask the client what type of help is needed. C) "Describe location of food on the plate. D) "Assist the client to a comfortable position."

A)Baked chicken, rice, steamed broccoli

The LPN assists a client with menu selection. The client is prescribed a low-fat, low-sodium diet. What menu choice is MOST appropriate for this client? A)Baked chicken, rice, steamed broccoli B)Cheeseburger with lettuce and tomato, French fries. C)Ham and cheese sandwich, chicken soup. D)Tuna salad sandwich, potato chips, cola

C) "I cannot have milk and meat at the same meal."

The LPN assists an Orthodox Jewish client with menu selection. Which statement will the LPN expect the client to make? A) "Alcohol consumption is not allowed" B) "I am not allowed to eat fish on my diet." C) "I cannot have milk and meat at the same meal." D) "Kosher food is always extra salty."

B) Instruct the client to remove shoes

The LPN assists w/ data collection by measuring a client's height and weight. Which action should the LPN take first? A) Ask the client to remove clothes. B)Instruct the client to remove shoes. C) Ensure the client is standing erect. D) Place client's feet together.

B)Total urinary output 1,900 ml in 24 hours.

The LPN cares for a client diagnosed with dehydration. Which indicates to the LPN an improvement in the client's hydration status? A)Pulse 110 beats/min B)Total urinary output 1,900 ml in 24 hours. C)Blood Pressure 80/50 D)Temperature 98.6 degrees F.

A)Asparagus B)Broccoli E)Spinach F)Yogurt

The LPN cares for a client diagnosed with thrombophlebitis receiving warfarin. The LPN reinforces the dietary instructions about limiting foods high in vitamin K. Which foods should be limited? A)Asparagus B)Broccoli C)Carrots D)Potatoes E) Spinach F)Yogurt

A) coffee

The LPN cares for a client who follows the Mormon faith. The LPN should intervene if the nursing assistant offers the client which food? A)Coffee B)Ham C)Milk D)Oysters

D) Turkey, rice and gravy, green beans, and tea

The LPN cares for a client who maintains a Kosher diet. The LPN should offer which meal tray to the client? A)Bacon, eggs, oatmeal, toast, and coffee B)Ham, baked potato, tossed salad, and water C)Roast beef sandwich, carrot sticks, and milk D)Turkey, rice and gravy, green beans, and tea

A) Cheeseburger with lettuce and tomato, French fries, watermelon slice, and cola

The LPN cares for an adolescent diagnosed with anorexia nervosa. The LPN determines the client understands the dietary education about a high protein, high kilocalorie diet when the client chooses which diet? A)Cheeseburger with lettuce and tomato, French fries, watermelon slice, and cola B)Fruit salad, lime sherbet, carrot and celery sticks, skim milk C) Rice, greens beans, carrots, kale, squash, and water D) Vegetable soup, tossed salad, crackers, iced tea

B) Measure the pH of aspirated fluid.

The LPN cares for the client receiving a tube feeding. The LPN understands which action is BEST to check for placement of the client's feeding tube. A) Check for residual B) Measure the pH of aspirated fluid. C) Inject 10-20 ml of air while auscultating over the epigastric area. D) Have the client talk, sing, or hum.

B)An adult male with a body mass index (BMI) of 32.

The LPN correctly identifies which client is considered obese? A) An adult female with a body mass index (BMI) of 22. B) An adult male with a body mass index (BMI) of 32. C) An elderly male with a body mass index (BMI) of 23. D) An elderly female with a body mass index (BMI) of 28.

A)4 kilocalories/gram

The LPN describes the amount of energy that carbohydrates and proteins supply to the body. Which caloric value is correct? A)4 kilocalories/gram B) 7 kilocalories/gram C)6 kilocalories/gram D)9 kilocalories/gram

A) soybeans, lentils, peanuts

The LPN identifies which are good sources of protein? A)Soybeans, lentils, peanuts. B) Bananas, oranges, apricots C)Lettuce, tomatoes, cucumbers D) apples, strawberries, pears.

A) Meat, milk fish eggs

The LPN identifies which as complete protein foods? A) Meat, milk, fish, eggs B)Beans, nuts, legumes C) Vegetables and fruit D) Safflower oil and canola oil.

C) Shrim, salmon, tuna, catfish

The LPN identifies which foods are most likely to contain traces of mercury? A) Bread, cereal, rice, pasta. B) Eggs, legumes, tofu, nuts C)Shrimp, salmon, tuna, catfish. D)Milk, yogurt, cheese, cream.

A) 9 calories/gram

The LPN identifies which is the caloric value of fat? A) 9 calories/gram B) 2 calories/gram C) 4 calories/gram D) 7 calories/gram

D) Tea

The LPN obtains liquids for the client immediately after surgery. Which beverage will the LPN choose? A) Milk B) Orange juice C) Protein shake D) Tea

B) "I should not eat cabbage and broccoli now."

The LPN reinforces diet instructions for a client diagnosed with diverticulitis. The client has a colostomy. Which statement by the client indicates understanding of the instructions? A)"I can drink only decaffeinated beverages now." B) "I should not eat cabbage and broccoli now." C) "I will have to eat 6 small meals a day." D) "Milk and milk products may be a problem for me."

D) Bananas and oranges

The LPN reinforces diet instructions for a client who takes digoxin 0.25 mg and furosemide 40 mg daily. What food choices should be included in the reinforced instructions? A)Decaffeinated coffee and cola beverages B) Cheese and canned soups C) Fish and macaroni D) Bananas and oranges

B) Green leafy vegetables

The LPN reinforces dietary education about food sources high in calcium to a client diagnosed with chronic kidney disease. The client exhibits signs and symptoms of hypocalcemia. What food should the LPN include? A) Eggs B) Green leafy vegetables C) Milk D) Nuts

A) Beans and rice

The LPN reinforces dietary to an adolescent who is a lactovegetarian. What food combinations best make a complete protein? A) Beans and rice. B)Cereal with milk C) Lettuce and tomato salad D) Macaroni and cheese

A)Apples and pears

The LPN reinforces teaching for a client requires an increased magnesium intake. What food should the LPN recommend? A)Apples and pears B)Beef and corn. C) Chicken and fish D) Squash and green beans

B) "I can add a little salt to my food at the table."

The LPN reviews a low-sodium diet with an adult client diagnosed w/ cardiovascular disease. Which statement indicates to the LPN further teaching is necessary? A) "I will not eat salted, smoked, and cured meats." B)"I can add a little salt to my food at the table." C) "I can eat homemade soup." D)"I will avoid chips, pretzels, and pickles."

A) Apricots C) Kale D) Liver F)Raisins

The LPN reviews dietary education with a client diagnoses with anemia. The LPN would include which food sources high in iron in the presentation. A)Apricots B)Broccoli C)Kale D)Liver E)Milk F)Raisins

A)Banana B)Cantaloupe F)Potato

The LPN reviews dietary education with a client taking digoxin and furosemide. The LPN would include which food sources high in potassium in the presentation? SATA A)Banana B) Cantaloupe C)Eggs D)Fish E)Ice cream F)Potato

B)Fresh fruit

The LPN reviews dietary sources of sodium. The LPN identifies which foods are low in sodium? A)Canned vegetables B)Fresh fruit C) Frozen dinners D)Pancake mixes

B)Choose foods that are closer to their whole state rather than refined or processed, including more fruits, oats, and legumes to increase soluble fiber, and drink plenty of water.

The health care provider has recommended that a patient increase the amount of fiber in her diet to help control her blood cholesterol levels. Which guidelines are most appropriate for increasing water-soluble fiber in the diet? A)Choose a daily fiber supplement that contains no artificial additives and preservatives; follow the instructions on the container, and be sure to drink plenty of water. B)Choose foods that are closer to their whole state rather than refined or processed, including more fruits, oats, and legumes to increase soluble fiber, and drink plenty of water. C)Choose more vegetables, vegetable juices, whole wheat, and whole wheat products to increase soluble fiber; and drink plenty of water. D)Choose more fruit juices to provide fluid and fiber, and include iron-fortified breakfast cereals to enhance the absorption of fiber from the fruit juice.

B)Grilled chicken sandwich, strawberries, and lettuce salad

The nurse determines that a hypertensive patient understands the DASH diet when the patient chooses which items from a sample menu used in dietary teaching? A)Caeser salad, bread sticks, and frozen yogurt B)Grilled chicken sandwich, strawberries, and lettuce salad C)Grilled cheese sandwich, canned pineapple, and brownie D)Chicken and vegetable stir fry, rice, and egg roll

C) Avoiding use of salt in cooking

The nurse is reviewing a patient's dietary intake. Which patient behavior reflects compliance with a 2 -g sodium-restriction diet? A)Using only the two packets of salt found on the meal tray B) Limiting milk to 1 cup per day. C) Avoiding use of salt in cooking D) Using salt-free butter with meals

C)A patient with Addison's disease Rationale: Patient's with Addison disease secrete too much potassium so they need to be on a low potassium diet.

The patient is on a low potassium diet that includes food such as applesauce, green beans, cabbage, lettuce, grapes, and raspberries. What type of patient would you expect to be on this type of diet? A)A patient with osteoporosis B)A patient with Addison's disease C)A patient who recently had gastric bypass surgery D)A patient with heart disease

B)Irrigate with 30 mL H20 before and after access

To reduce the occurrence of tube occlusion the nurse should A)Deliver diluted formula continuously at a slow rate B)Irrigate with 30 mL H20 before and after access C)Place client in High-Fowler's position D)Use aseptic technique during tubing and bag changes.

C)complex carbohydrates

Types of carbohydrates that are made up of starches and fiber (cellulose). A)simple carbohydrates B)nitrogen balance carbohydrates C)complex carbohydrates D)cellulose carbohydrates

B)Keep environment free from odors.

What can a nurse do to promote the appetite of a client? A)Offer oral hygiene after eating. B)Keep environment free from odors. C)Use salt liberally to season foods. D)Encourage the client to dine alone.

C) High cost of healthy foods

What is an environmental factor that has an influence on nutrition? A)Decline in oral health B)Body images in teens C)Energy requirements of pregnancy D)High cost of healthy foods

D) inadequate oral intake

What is an indication for enteral feeding? A)massive small bowel resection surgery B)paralytic ileus C)non-functional GI tract D)inadequate oral intake

D) Limit intake of egg yolks.

Which dietary recommendation should the nurse include in the discharge instructions for a client who has been diagnosed with coronary artery disease? A)Limit intake of who grains B)Limit intake of tuna. C)Limit intake of soybean products. D) Limit intake of egg yolks

D) Lima beans, asparagus, spinach.

Which food choice, if selected by a client, indicates to the LPN the client is able to identify sources of dietary cellulose (fiber)? A)Cheese, pasta, rice B)Cottage cheese, yogurt milk C)Rice, eggs, lean meats D)Lima beans, asparagus, spinach

C)scrambled eggs

Which is not appropriate for a full liquid diet? A)ice cream B)pudding C)scrambled eggs D)pureed vegetables

A) Inflammatory masses

Which of the following is an obstructive cause of dysphagia. A)Inflammatory masses B)Aging C)Parkinson's disease D)Stroke

A)X-Ray

Which of the following is the preferred method to ensure placement of a feeding tube? A)X-Ray B)Measurement of length C)Auscultation of air D)Gastric volume residual

C) Dubhoff

Which of the following tubes is most appropriate for long term enteral feeding? A)Salem sump tube B)Ewald C)Dubhoff D)Tracheostomy

C) "I should use honey or jelly instead of butter."

Which patient comment indicates to the nurse that more teaching is needed for the patient experiencing dumping syndrome after gastric surgery? A)"I should eat six small meals per day." B)"I should not drink fluids with my meals." C)"I should use honey or jelly instead of butter." D)"I should lie down for 30 to 60 minutes after eating."

A) Saturated fats are generally from plant sources and are solid at room temperature.

While the nurse is completing discharge teaching for a patient with elevated cholesterol levels, the patient asks how to distinguish between an unsaturated fat and a saturated fat. Which statement is most accurate? A)Saturated fats are generally from plant sources and are solid at room temperature. B)In unsaturated fats the hydrogen bonds are full. C)Saturated fats are missing hydrogen at points of unsaturation. D)Unsaturated fats are generally from plant sources and are liquid at room temperature.

A)Pureed sweet potatoes, ground turkey & gravy with mash potatoes Rationale: A patient who has COPD will have difficulty breathing and the slightest activities can cause shortness of breath. Therefore, the patient would need something that is very easy to eat and requires minimal chewing. The best option here is pureed sweet potatoes, ground turkey & gravy with mash potatoes.

You are taking care of a patient with severe COPD. What type of diet would best suit this patient's needs? A)Pureed sweet potatoes, ground turkey and gravy with mash potatoes. B)Green beans, boiled carrots, and steamed fish C)Fried chicken, French fries, and pudding D)Cut apples, fresh broccoli, and grilled chicken