Author Question: An overweight client is reluctant to get on the scales at the healthcare provider's office. The ... (Read 64 times)

jayhills49 · **on:** Jun 25, 2018

An overweight client is reluctant to get on the scales at the healthcare provider's office. The client verbalizes that not wanting to know the current weight. Which response by the nurse is the most appropriate?

1. The doctor requires all of her clients to be weighed.
2. This information is very important. If you step on the scales, I will just write your weight down and not say it out loud.
3. I really do not like it either, but it has to be done.
4. We can just use your weight from your visit last year.

Question 2

A nurse is preparing to review an overweight client's food recall diary for the past week. Which choice would be most helpful when teaching a client about recommended portion sizes?

1. Measuring cups.
2. Food cups.
3. Everyday items such as a deck of cards.
4. Plastic containers.

Brummell1998 · **Reply #1 on:** Jun 25, 2018

Answer to Question 1

Correct Answer: 2

A client's weight is part of the anthropometric measurements. The height, weight, and body fat and muscle composition are part of these measurements. By using these values with a physical assessment, a client's nutritional status may be evaluated. The data can still be gathered for a nutritional assessment and the client's wishes met by measuring the client's weight without verbalizing what it is. Forcing the client is a violation of rights. Using a weight that is a year old will not accurately reflect a current trend or change.

Answer to Question 2

Correct Answer: 3

Determining portion sizes is difficult for most clients. When keeping a diet diary or doing a diet recall, the client may be confused if the number of meals is adequate but he continues to gain weight. By using everyday items such as a deck of cards to determine meat sizes or a golf ball to determine a tablespoon measurement, a client can learn to visually estimate appropriate portions. This visual teaching method may be a useful and easy approach for clients. Having a client use measuring cups, food scales, and plastic containers can be helpful when preparing foods at home, but not realistic when estimating portion sizes at restaurants.