ATI -ADLs

A nurse is caring for a client who has Crohn's disease and is on a low residue diet. Which of the following foods should the nurse provide the client as a snack?

1 cup of pasta The nurse should provide the client, who is on a low residue diet, with a snack that is low in fiber and easy to digest, such as pasta. One cup of cooked pasta contains 1.9 g of fiber.

A nurse is caring for a client who has been placed on a full liquid diet. Which of the following foods should the nurse offer the client?

Cream of chicken soup The nurse should identify that cream of chicken soup is a clear liquid with a smooth-textured dairy product added. Full liquid foods are foods that are in a liquid state at body temperature, such as ice cream, pudding, and yogurt. Therefore, cream of chicken soup is part of a full liquid diet.

A nurse is assisting a client who is at risk of aspiration following a stroke with eating. Which of the following actions should the nurse take?

Palpate the client's throat while she is swallowing food. The nurse should palpate the client's throat while she is swallowing food to evaluate the client's swallowing effort. Pocketing food indicates impaired swallowing and places the client at risk for aspiration.

A nurse is planning care for a client who is having difficulty swallowing food at mealtime. Which of the following interventions should the nurse include in the plan of care?

Provide oral hygiene before a meal. The client should receive oral hygiene before a meal to stimulate and ease swallowing of food, which decreases the risk of aspiration.

A nurse is promoting independence at mealtime for a client who has vision impairment. Which of the following interventions should he nurse implement?

Reference to the face of a clock to indicate where the food is placed on the plate. The nurse should promote independence by orienting the client to the position of the food on the plate by referencing to the numbers on the face of a clock.