The client has not been eating well since he was admitted to the long-term care facility. When the advanced practice nurse (APN) comes to the facility to see her clients, the nurse mentions her concerns about the nutritional status of this client.
The APN notes that one of the client's orders is for a can of liquid dietary supplement to be given between meals three times a day. What may the client be experiencing as a result of taking this supplement? Select all that apply. A) Loss of appetite D) Taste fatigue
B) Increased sugar and fat E) Increased hunger
C) Decreased calcium
Question 2
Mrs. S was diagnosed with diverticular disease about 8 years ago but has never had diverticulosis, whereas her cousin has had several episodes that have required a hospital admission.
At her clinic visit she asks the nurse what nutritional steps she can take to avoid diverticulosis in the future. The best reply the nurse can make is: 1. A high-fiber diet which will help to reduce the development of diverticulosis. 2. Avoid fiber from plant sources as it can be too coarse to digest properly. 3. A low-fat diet will decrease the development of diarrhea and inflammation. 4. Eliminate fruits, whole grains, and legumes from your diet.
The tone of the nurse-patient introduction sets the stage for the patient interview and patient care
The nurse applies a pulse oximeter sensor on the client’s finger.
Health care setting.
Client’s view with visual field loss
A horizontal, 2.00 m long, 3.00 kg uniform beam that lies along the east-west di
Summer squash exhibiting various fruit-shape phenotypes, including disc, long, and sphere