The nurse is conducting client education with

The nurse is conducting client education with a client and spouse before the client is discharged from the hospital. The client is experiencing dysphagia and has been placed on a diet of moderately thick liquids. How will the nurse best describe the consistency of liquids in this diet? They can be sipped through a standard straw. They are thick enough to be eaten with a fork. They sit in a mound on top of the eating utensil. They can be eaten with a spoon but do not hold their shape. The nurse is counseling a client with dumping syndrome. What should the nurse suggest to help the client manage symptoms? Reduce protein intake. Eat small, frequent meals. Drink fluids with meals. Choose high-fiber cereals. The nurse is assisting a client in making a menu for a low-fiber diet. Which would be the best choice for a breakfast menu? Apple juice, plain yogurt with blueberries, and 1/4 cup granola Hot tea, 1 sesame seed bagel, and 2 tablespoons of cream cheese Pulp-free orange juice, 2 scrambled eggs, and white toast with jelly. Hot cocoa, shredded wheat cereal, and 2% milk The nurse is caring for a client who just returned to the unit from following intestinal resection surgery. The client has a new colostomy. When the nurse begins client teaching, which of the following recommendations should be provided to the client? Restrict protein to 1-2 meals/day. Limit fluid to help control diarrhea. Consume 4-6 small meals/day. Limit salt intake. The client has come to the office with an exacerbation of celiac disease. The client reports reading food labels to avoid consuming wheat, barley, and rye. After learning about the processed foods that the client eats, the nurse suspects that what common ingredient is responsible for the client’s symptoms? Xanthan gum Carrageenan Malt flavoring Sorghum

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