Mr. R is complaining of frequent nausea and vomiting. The ...

[oliviahorn72]

Mr. R is complaining of frequent nausea and vomiting. The provider has examined him and suggested he alter his regular eating habits. The nurse suggests that he:
 
  1. Limit his diet to high-carbohydrate liquids and foods in small amounts throughout the day. 2. Be considered for total parentral nutrition (TPN) since he has been vomiting since yesterday. 3. Try to move around as much as possible after eating to speed digestion. 4. Try foods high in fat and protein to provide ample calories for energy.

Question 2

When providing patient education to the family of a client with dysphagia, it is important to stress the avoidance of foods that are:
 
  1. Spicy or contain garlic. 2. Frozen or concentrated. 3. Hard, crunchy, or sticky. 4. Very thin.

[bob]

Answer to Question 1

1
Rationale: If a client is experiencing intermittent nausea and vomiting, a high-carbohydrate diet consisting of foods or liquids in small portions throughout the day will promote adequate nutrition and hydration. TPN is reserved for clients who are unable to tolerate any intake for several days. Clients should be advised to avoid or limit physical activity just before and after eating. High-fat foods should be avoided since they take longer to empty from the stomach and may promote nausea.

Answer to Question 2

3
Rationale: Patient education for the caretakers of a client with dysphagia should include the avoidance of foods that are hard, crunchy, or spicy to decrease the likelihood of aspiration or choking. Foods should be prepared to the client's taste before being processed to the recommended consistency, and spices in moderation should only be avoided if there is a reason, such as the need for a low-sodium diet. Thin liquids are usually postponed until a full evaluation is complete and recommendations are made for texture and consistency.

[oliviahorn72]

TY

[bob]

You're welcome