ATI ADLs 5 quest

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 1 medium apple 1 cup of steamed mixed vegetables 1 cup of bran flakes

1 cup of pasta

A nurse is assisting a client who is at risk for aspiration following a stroke with eating. Which of the following actions should the nurse take? Lay the client down flat on the bed 20 min after meals. Place 1 tbsp of food on the unaffected side of client's mouth. Elevate the head of the client's bed to a 45° angle for meals. Palpate the client's throat while she is swallowing food.

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 assisting with 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? Place the client in semi-Fowler's position. Allow the client to rest for 15 min before meals. Tilt the client's head backwards when he swallows. Provide oral hygiene before a meal.

Provide oral hygiene before a meal.

A nurse is promoting independence at mealtime for a client who has vision impairment. Which of the following interventions should the nurse implement? Hand the client a fork with a piece of food placed on it. Place the client's napkin in his lap. Reference to the face of a clock to indicate where the food is placed on the plate. Move the water jug before placing the food tray on the bedside tabl

Reference to the face of a clock to indicate where the food is placed on the plate.

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 MY ANSWER 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 yo

cream of chicken soup