In evaluating dietary teaching for the client with chemotherapy-induced neutropenia, the nurse would be concerned if the client made which food choice?
Garden salad
Applesauce
Baked potato
Steamed broccoli
The Correct Answer is A
A. A garden salad may contain raw vegetables, which can harbor bacteria and pose a risk of infection for a client with neutropenia, making this the concerning choice.
B. Applesauce is typically safe as it is a processed food that has been cooked, reducing the risk of bacterial contamination.
C. A baked potato is also safe as long as it is properly cooked and handled, which minimizes the risk of foodborne illness.
D. Steamed broccoli is safe because the cooking process eliminates harmful bacteria, making it a better choice for someone with neutropenia.
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Correct Answer is C
Explanation
A. While no episodes of diarrhea may be beneficial, it is not a direct indicator of the effectiveness of ondansetron, which is used primarily to prevent nausea and vomiting.
B. Maintaining a normal hemoglobin level is not an expected outcome related to ondansetron, as it does not influence blood counts.
C. The ability to tolerate oral fluid intake indicates that the client is managing nausea effectively, demonstrating that ondansetron is working as intended.
D. Hair loss is a common side effect of many chemotherapeutic agents, and ondansetron does not affect this outcome. Therefore, it is not an appropriate indicator of the medication's effectiveness.
Correct Answer is B
Explanation
A. Rinsing the mouth with mouthwash is not sufficient for managing oral lesions, and some mouthwashes may contain alcohol that can further irritate the lesions; therefore, this intervention is inadequate.
B. Performing mouth care before and after every meal can help minimize discomfort, remove debris, and maintain oral hygiene, which is crucial for someone with painful oral lesions to encourage better nutritional intake.
C. Offering three meals with a bedtime snack may not be effective if the client is unable to eat comfortably; focusing on smaller, more frequent meals or nutrient-dense options may be more beneficial.
D. While assessing oral pain is important, it should occur more frequently than once per shift to ensure ongoing management and adjustment of care based on the client’s comfort and needs.