Nursing Elites

1. A nurse is caring for a client who has a new prescription for a low-sodium diet. The client's family has requested to bring in some of the client's favorite foods. Which of the following food items should the nurse tell the family members to omit?

• A. Boiled rice
• B. Flat bread
• C. Broiled fish fillet
• D. Pickled vegetables

Correct answer: D

Rationale: The correct answer is 'Pickled vegetables.' Pickled vegetables are high in sodium due to the pickling process, making them unsuitable for a low-sodium diet. Boiled rice, flat bread, and broiled fish fillet are generally lower in sodium compared to pickled vegetables and can be included in a low-sodium diet. Therefore, the nurse should advise the family to omit pickled vegetables to adhere to the client's dietary restrictions.

2. A nurse is planning a menu for a client with a folic acid deficiency anemia. Which food should the nurse recommend that is high in folate?

• A. 4 slices of roast beef
• B. ½ cup of asparagus
• C. 1 cup part-skim mozzarella cheese
• D. ¼ cup of olives

Correct answer: B

Rationale: The correct answer is B: ½ cup of asparagus. Asparagus is high in folate, making it a suitable recommendation for clients with folic acid deficiency anemia. Folate is essential in the production of red blood cells, which is crucial in managing anemia. Choices A, C, and D do not contain as much folate as asparagus and are not the best options for addressing a folic acid deficiency anemia.

3. This flip-over card is usually kept in a portable file at the Nurse’s Station. It has 2-parts: the activity and treatment section and a nursing care plan section. This carries information about basic demographic data, primary medical diagnosis, current orders of the physician to be carried out by the nurse, written nursing care plan, nursing orders, scheduled tests and procedures, safety precautions in patient care and factors related to daily living activities. This record is used in the charge-of-shift reports or during the bedside rounds or walking rounds. What record is this?

• A. Discharge Summary
• B. Medicine and Treatment Record
• C. Nursing Health History and Assessment Worksheet
• D. Nursing Kardex

Correct answer: C

Rationale: Effective nursing care involves comprehensive assessments that address all aspects of a patient's condition, ensuring that interventions are appropriately targeted and outcomes are optimized.

4. A client with iron deficiency anemia is being taught about dietary recommendations by a nurse. Which of the following dietary recommendations should the nurse include as a food that enhances iron absorption when consumed with nonheme iron?

• A. Tomato juice
• B. Tea
• C. Milk
• D. Dried Beans

Correct answer: A

Rationale: Tomato juice is the correct answer because it contains vitamin C, which enhances the absorption of nonheme iron. Vitamin C helps convert nonheme iron into a form that is easier for the body to absorb. Tea and milk should be avoided when consuming nonheme iron as they can inhibit iron absorption. Dried beans, although a good source of iron, do not enhance iron absorption when consumed with nonheme iron.

5. A patient on a low-sodium diet should avoid which of the following foods?

• A. Fresh fruits
• B. Unsalted nuts
• C. Canned soup
• D. Plain rice

Correct answer: C

Rationale: Canned soup is the correct answer. Canned soups are often high in sodium due to added salt and should be avoided on a low-sodium diet. Fresh fruits (Choice A) are typically low in sodium and a good choice for a low-sodium diet. Unsalted nuts (Choice B) are also low in sodium and can be included in a low-sodium diet. Plain rice (Choice D) is a low-sodium food and can be part of a low-sodium diet.

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