Prep-U nutrition

A mother asks the nurse where the microwave is so that she can warm up breast milk to feed her baby. What is the best response by the nurse?

"You should warm the breast milk under warm water instead." rationale: A microwave can heat unevenly and cause burns and therefore should never be used to heat breast milk or formula for an infant. In addition, it can change the immune properties of breast milk.

A newborn has been diagnosed with phenylketonuria (PKU). The nurse teaches the mother about a special diet to restrict phenylalanine intake. When does this diet need to be initiated?

7-10 days of age rationale: Dietary treatment of PKU must be started early in neonatal life to prevent brain damage. Infants with elevated phenylalanine levels should begin treatment by 7-10 days of age.

A client with a latex allergy has received a supper tray. What foods may be of concern and should not be given to this client? Select all that apply.

A green salad with lettuce, celery, and cucumbers A banana A beef taco with guacamole rationale: The proteins found in latex are found in many naturally occurring substances including tree pollens, avocado, bananas, celery, and pears so cross-sensitivity is possible.

A woman is reporting bladder urgency. It is most important to assess:

Caffeine intake rationale: Fluids or food containing alcohol or caffeine, such as coffee, tea, cola, or chocolate, irritate the bladder and contain a diuretic that can increase urine output when ingested in large amounts.

The nurse is educating a patient with iron deficiency anemia about food sources high in iron and how to enhance the absorption of iron when eating these foods. What can the nurse inform the client would enhance the absorption?

Calf's liver with a glass of orange juice rationale: Food sources high in iron include organ meats (e.g., beef or calf's liver, chicken liver), other meats, beans (e.g., black, pinto, and garbanzo), leafy green vegetables, raisins, and molasses. Taking iron-rich foods with a source of vitamin C (e.g., orange juice) enhances the absorption of iron.

A client tells the nurse that she has been working hard for the past 3 months to control her type 2 diabetes with diet and exercise. To determine the effectiveness of the client's efforts, the nurse should check:

Glycosylated hemoglobin rationale: Because some of the glucose in the bloodstream attaches to some of the hemoglobin and stays attached during the 120-day life span of red blood cells, glycosylated hemoglobin levels provide information about blood glucose levels during the previous 3 months. Fasting blood glucose and urine glucose levels give information only about glucose levels at the point in time when they were obtained. Serum fructosamine levels provide information about blood glucose control over the past 2 to 3 weeks.

A child is eating a peanut butter sandwich. He is ingesting an excellent source of:

Magnesium rationale: Good dietary sources of magnesium include green leafy vegetables, legumes, citrus fruit, peanut butter, and chocolate.

A client reports she has lactose intolerance and questions the nurse about alternative sources of calcium. What options can be provided by the nurse?

Spinach rationale: Sardines, whole grains, and green leafy vegetables also provide calcium.

For a client with anorexia nervosa, which goal takes the highest priority?

The client will establish adequate daily intake rationale: According to Maslow's hierarchy of needs, all humans must first meet basic physiologic needs. Because a client with anorexia nervosa eats little or nothing, the nurse must first plan to help the client meet this basic, immediate physiological need. The nurse may give lesser priority to goals that address long-term plans, self-perception, and potential complications.

A nurse consulting with a nutrition specialist knows it's important to consider a special diet for a client with chronic obstructive pulmonary disease (COPD). Which diet is appropriate for this client?

high protein rationale: Breathing is more difficult for clients with COPD, and increased metabolic demand puts them at risk for nutritional deficiencies. These clients must have a high intake of protein for increased calorie consumption. Full liquids, 1,800-calorie ADA, and low-fat diets aren't appropriate for a client with COPD.