Author Question: A client asks the nurse if eating only preservative- and dye-free foods will decrease cancer risk. ... (Read 113 times)

savannahhooper · **on:** Jun 25, 2018

A client asks the nurse if eating only preservative- and dye-free foods will decrease cancer risk. What response by the nurse is best?

a. Maybe; preservatives, dyes, and preparation methods may be risk factors.
b. No; research studies have never shown those things to cause cancer.
c. There are other things you can do that will more effectively lower your risk.
d. Yes; preservatives and dyes are well known to be carcinogens.

Question 2

A client is in the oncology clinic for a first visit since being diagnosed with cancer. The nurse reads in the client's chart that the cancer classification is TISN0M0. What does the nurse conclude about this client's cancer?

a. The primary site of the cancer cannot be determined.
b. Regional lymph nodes could not be assessed.
c. There are multiple lymph nodes involved already.
d. There are no distant metastases noted in the report.

mmpiza · **Reply #1 on:** Jun 25, 2018

Answer to Question 1

ANS: A
Dietary factors related to cancer development are poorly understood, although dietary practices are suspected to alter cancer risk. Suspected dietary risk factors include low fiber intake and a high intake of red meat or animal fat. Preservatives, preparation methods, and additives (dyes, flavorings, sweeteners) may have cancer-promoting effects. It is correct to say that other things can lower risk more effectively, but this does not give the client concrete information about how to do so, and also does not answer the client's question.

Answer to Question 2

ANS: D
TIS stands for carcinoma in situ; N0 stands for no regional lymph node metastasis; and M0 stands for no distant metastasis.