ati questions nutrtion

A nurse is caring for a client who has a prescription for a clear liquid diet prior to having a colon exam the following morning. The client requests red gelatin with the next meal. The nurse tells the client they cannot have red gelatin but offers gelatin of other colors. What is the nurse’s reasoning for responding this way?

Answer explanation

Liquids or gelatin with red coloring need to be avoided for colon procedures and tonsillectomies to avoid any confusion with possible bleeding.

A nurse is providing dietary education to a client who has a prescription for a heart-healthy diet. Which of the following dietary changes should the nurse recommend?

• limit intake of whole grains such as wheat bread and pastas

• choose low fat protein sources like lean meats and skim milk

• limit the consumption of fruits and vegetables

• add salt to foods after cooking them

• subsitute canned soups and veggies with no salt added versions

A nurse is caring for a client who is scheduled for an upcoming procedure with sedation. Which of the following diets should the nurse expect the provider to prescribe? 

• full liquid diet

• renal diet

• NPO

• heart healthy diet

stage 1 nectar-like

• fluid slowly drips in dollops off the edge of the spoon

• fluid sits on the spoon and does not flow off it

• fluid runs freely off the spoon but leaves a mild coating on the spoon

Tags

NGSS.MS-PS1-2

stage 2 honey like

• fluid slowly drips in dollops off the edge of the spoon

• fluid sits on the spoon and does not flow off it

• fluid runs freely off the spoon but leaves a mild coating on the spoon

Tags

NGSS.MS-PS1-2

stage 3 spoon thick

• fluid slowly drips in dollops off the edge of the spoon

• fluid sits on the spoon and does not flow off it

• fluid runs freely off the spoon but leaves a mild coating on the spoon

A nurse is caring for a client who is at risk for aspiration. Which of the following actions should the nurse take to prevent aspiration during meals? (Select all that apply.)

• cut food, such as meat, in half for easier chewing

• allow extra time for the client to chew and swallow each bite of food

• sit the client up at 90degrees prior to providing the meal

• turn on the TV to provide entertainment fr the client

• encourage the client to lie flat for 1 hour after eating to promote digestion

Chin-tuck position 

• • Client swallows food/liquid while holding the breath, which protects the airway, and then coughs immediately after to remove any residual food 

  • Steps include holding the breath, putting food/liquid in the mouth, swallowing up to three times while holding the breath until the food/liquid is mostly cleared, then coughing any residual out 

• • Client tilts the head to the strong side to push food down that side 

• • Client turns the head to the affected side, which directs the food to the strong side 

• • Client holds the chin down to the chest while swallowing 

  • Narrows the airway’s entrance to decrease aspiration risk 

• • A form of the supraglottic swallow 

  • Client swallows, holds the swallow for 2–3 seconds, completes the swallow, and then relaxes 

Rotation of the head to the affected side 

• • Client swallows food/liquid while holding the breath, which protects the airway, and then coughs immediately after to remove any residual food 

  • Steps include holding the breath, putting food/liquid in the mouth, swallowing up to three times while holding the breath until the food/liquid is mostly cleared, then coughing any residual out 

• • Client tilts the head to the strong side to push food down that side 

• • Client turns the head to the affected side, which directs the food to the strong side 

• • Client holds the chin down to the chest while swallowing 

  • Narrows the airway’s entrance to decrease aspiration risk 

• • A form of the supraglottic swallow 

  • Client swallows, holds the swallow for 2–3 seconds, completes the swallow, and then relaxes 

Tilting of the head to the strong side 

• • Client swallows food/liquid while holding the breath, which protects the airway, and then coughs immediately after to remove any residual food 

  • Steps include holding the breath, putting food/liquid in the mouth, swallowing up to three times while holding the breath until the food/liquid is mostly cleared, then coughing any residual out 

• • Client tilts the head to the strong side to push food down that side 

• • Client turns the head to the affected side, which directs the food to the strong side 

• • Client holds the chin down to the chest while swallowing 

  • Narrows the airway’s entrance to decrease aspiration risk 

• • A form of the supraglottic swallow 

  • Client swallows, holds the swallow for 2–3 seconds, completes the swallow, and then relaxes