A nurse is caring for a client with iron-deficiency anemia. When teaching the client about nutrition, the nurse should educate the client which of the following foods contains the most amount of iron?
Milk and cheese
Whole grain breads
Fresh fruits
Red meat and organ meat
The Correct Answer is D
A. Milk and cheese are low in iron content and are not recommended for increasing iron levels in clients with iron-deficiency anemia.
B. Whole grain breads may contain some iron but are not as high in iron as other food sources.
C. Fresh fruits do not provide significant amounts of iron and are not a good source for addressing iron deficiency.
D. Red meat and organ meat are excellent sources of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant sources, making them the best choice for increasing iron intake in clients with iron-deficiency anemia.
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Correct Answer is D
Explanation
A. Encouraging frequent ambulation is not appropriate during a vaso-occlusive crisis, as it can exacerbate pain and further compromise blood flow.
B. While monitoring the RBC count is important, it is not the most immediate intervention during a crisis. The focus should be on managing pain and preventing complications.
C. Treating the client in an outpatient setting is inappropriate during a vaso-occlusive crisis, which typically requires inpatient care for effective pain management and hydration.
D. Maintaining IV fluids, administering pain medications, and providing supplemental oxygen are critical interventions that address the acute needs of the client in crisis, aiming to alleviate pain and improve oxygenation.
Correct Answer is B
Explanation
A. While legumes are a good source of protein, they do not provide the high-calorie density needed for someone experiencing wasting syndrome.
B. Consuming high-calorie snacks between meals is the most appropriate suggestion as it helps increase overall caloric intake, which is essential for clients with wasting syndrome to help maintain weight and improve nutritional status.
C. Using canola oil instead of butter may not significantly impact caloric intake, and clients with wasting syndrome may need higher-calorie options.
D. Adding celery to soups or salads adds volume but is low in calories and may not contribute significantly to the dietary needs of someone experiencing wasting syndrome.