Author Question: The substance produced by the stomach that is necessary for absorption of cobalamin is a. ... (Read 24 times)

melina_rosy · **on:** Aug 2, 2018

The substance produced by the stomach that is necessary for absorption of cobalamin is

a. intrinsic factor.
b. pernicious factor.
c. hydrochloric acid.
d. pyridoxal phosphate.

Question 2

The client has been admitted to the hospital with vomiting and diarrhea after eating at a local restaurant. The nurse is developing a nursing care plan for the client. Which of the following interventions is most important to include?

1. Teach the client the importance of refrigerating leftover items within two hours after a meal is served. 2. Teach the client the importance of washing their hands after coughing or sneezing. 3. Teach the client the importance of avoiding seafood. 4. Teach the client the importance of eating fresh fruits and vegetables.

mmpiza · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

A
The substance produced by the stomach that is necessary for absorption of cobalamin is intrinsic factor. Pernicious factor does not exist; pernicious anemia is caused by cobalamin deficiency. Hydrochloric acid is produced by the stomach, but is used to activate the enzyme pepsin (which helps digest proteins). Pyridoxal phosphate is the active form of pyridoxine or vitamin B6; it is not produced by the stomach or related to absorption of cobalamin.

Answer to Question 2

1 Rationale: This client may have developed a foodborne illness. There are several ways that the client can help prevent this from happening again. People should demand that hot foods are served hot and cold foods are served cold. People should not share condiments or any other food items that are commonly stored at room temperature. It is important to avoid restaurants if there is any concern regarding food safety or quality. All leftovers should be refrigerated within two hours after a meal or they should be thrown away. Washing hands appropriately after sneezing or coughing is important but only protects others from the client's germs. Avoiding seafood may prevent exposure to methylmercury but will not necessarily prevent foodborne illnesses. Ingestion of raw fruits and vegetables has been associated with the development of foodborne illnesses.