QuestionAnswered step-by-stepQuestion 1: A nurse Is providing dietary teaching about prevention…Question 1: A nurse Is providing dietary teaching about prevention of neural tube defects in the fetus to a client who is pregnant. Which of the following nutrients should the nurse recommend????alcium???olate???itamin B12???agnesium?uestion 2: A nurse is caring for a client who had a stroke and has manifestations of dysphagia. Which of the following interventions should the nurse take????ilt the clients head backward to facilitate swallowing.???se liquids to clear food from the client’s mouth???dd a thickening agent to liquids???lace the client in a semi Fowler’s position.?uestion 3: A nurse is providing discharge teaching to an older adult client who lives alone. Which of the following strategies should the nurse include to address the client’s decreased sense of taste and smell????aintain consistent food textures at mealtimes.???se kosher salt in place of table salt.???abel and date food in the refrigerator.???ait 1 hour after eating to consume fluids.?uestion 4: A nurse is teaching a client who has a goiter appropriate food choices related to dietary needs. Which of the following client statements indicates an understanding of the teaching????I will eat more tuna”???I will eat more red meat””???”I will eat bananas for a snack””???”I would eat blueberries every morning””?uestion 5: A nurse is reviewing the laboratory findings of a client who has Clostridium difficile. Which of the following findings should indicate to the nurse that the client is experiencing fluid volume deficit????otassium 3.5 mEq/L???CT 53%???odium 145 mEq/L???bA1c 5%?uestion 6: A client in the oliguric phase of acute renal failure had a urinary output of 420 ml during the preceding 24-hour period. How much fluid should the nurse plan to provide the client over the next 24 hr????
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