Chapter 42: Assessment and Management of Patients with Obesity

Calculate the BMI of a client who is 180 pounds and is 5 feet 2 inches tall. Round to one decimal point.

32.9 To calculate BMI, multiply weight in pounds by 703 and then divide that by height in inches squared. (180 x 703 / (62)sq)

The nurse provides care to a menopausal client, who states, "I read a news article that says I am at risk for coronary vascular disease due to inflammation." Which method should the nurse suggest to the client to aid in the prevention of inflammation that can lead to atherosclerosis? Avoiding use of caffeine Taking a daily multivitamin Addressing obesity Drinking at least 2 liters of water a day

Addressing obesity

A client with newly diagnosed hypertension asks what to do to decrease the risk for related cardiovascular problems. Which risk factor is not modifiable by the client? Age Obesity Inactivity Dyslipidemia

Age Age and family history for cardiovascular disease are risk factors that cannot be changed. Obesity, inactivity, and dyslipidemia are risk factors that can be improved by the client through dietary changes, exercise, and other healthy lifestyle choices.

A nurse is planning care for a client who will be arriving to the unit postoperatively from bariatric surgery. In an effort to decrease the risk of venous thromboembolism (VTE), which health care provider orders does the nurse anticipate? Mechanical compression and prophylactic anticoagulation Mechanical compression only Prophylactic anticoagulation only Early ambulation only

Mechanical compression and prophylactic anticoagulation

A nurse teaches homecare nutrition expectations to a client who will undergo bariatric surgery. Which foods will the nurse suggest the client keep on hand at home after surgery? Select all that apply. Sugar-free gelatin Sugar-free pudding Fat-free milk Yogurt Ice cream

Sugar-free gelatin Sugar-free pudding Fat-free milk It is important for the nurse to discuss with the client who is undergoing bariatric surgery various food options to consume post operatively. The nurse discusses these prior to surgery so that the client can stock up on these items. Foods such as sugar-free gelatin and pudding, fat-free milk, protein drinks, yogurt, and sugar-free applesauce are all good choices for the client. Ice cream is a calorie-dense food that would be difficult to digest, and therefore should be avoided.