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A client with cholelithiasis has a gallstone lodged in the common bile duct and is unable to eat or drink without becoming nauseated and vomiting. Which finding should the nurse report to the healthcare provider?

A.

Flatulence.

B.

Amber urine.

C.

Belching.

D.

Yellow sclera.

Answer and Explanation

The Correct Answer is D

Choice A rationale

 

Flatulence is not a specific indicator of a serious complication related to a gallstone lodged in the common bile duct.

 

Choice B rationale

 

Amber urine is normal and does not indicate a serious complication.

 

Choice C rationale

 

Belching is not a specific indicator of a serious complication related to a gallstone lodged in the common bile duct.

 

Choice D rationale

 

Yellow sclera indicates jaundice, which is a sign of bile duct obstruction and requires immediate medical attention.

 


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View Related questions

Correct Answer is A

Explanation

Choice A rationale

Reviewing with the client the need to avoid foods rich in milk and cream is crucial. Dairy products can increase gastric acid secretion, which can exacerbate duodenal ulcers.

Choice B rationale

Suggesting frequent small meals can help reduce discomfort but does not address the issue of dairy products exacerbating the ulcer.

Choice C rationale

Switching to decaffeinated coffee and tea is beneficial but not as critical as avoiding dairy products.

Choice D rationale

Reinforcing teaching by asking the client to list dairy foods does not address the need to avoid these foods.

Correct Answer is C

Explanation

Choice A rationale

Potatoes are naturally gluten-free and safe for individuals with celiac disease.

Choice B rationale

Corn chips are also naturally gluten-free and safe for individuals with celiac disease.

Choice C rationale

Oatmeal can be contaminated with gluten during processing, making it unsafe for individuals with celiac disease unless it is certified gluten-free.

Choice D rationale

Fried rice is typically gluten-free, but it is essential to ensure that no gluten-containing ingredients or cross-contamination occurs during preparation.

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