Page 357 - Saunders Comprehensive Review For NCLEX-RN

Rationale: Dark green leafy vegetables are a good source of iron, and oranges are
a good source of vitamin C, which enhances iron absorption. All other options are
not food sources that are high in iron and vitamin C.
Test-Taking Strategy: Focus on the subject, diet choices for a client with anemia.
Think about the pathophysiology of anemia and determine that the client needs
foods high in iron and recall that vitamin C enhances iron absorption. Use
knowledge of foods high in iron and vitamin C. Remember that green leafy
vegetables are high in iron and oranges are high in vitamin C.
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process—Evaluation
Content Area: Foundations of Care: Therapeutic Diets
Health Problem: Adult Health: Hematological: Anemias
Priority Concepts: Client Education; Nutrition
Reference: Lewis et al. (2017), p. 610.

79. Answer: 3, 4, 5

Rationale: Fruits and vegetables tend to be lower in fat because they do not come
from animal sources. Broiled haddock is also naturally lower in fat. Margarine,
cream cheese, and luncheon meats are high-fat foods.
Test-Taking Strategy: Focus on the subject of the question, the high-fat foods.
Oranges and broccoli (fruit and vegetable) can be eliminated first. Next eliminate
haddock because it is a broiled food. Remember that margarine, cheese, and
luncheon meats are high in fat content.
Level of Cognitive Ability: Applying
Client Needs: Physiological Integrity
Integrated Process: Teaching and Learning
Content Area: Foundations of Care: Therapeutic Diets
Health Problem: Adult Health: Gastrointestinal: Nutrition Problems
Priority Concepts: Client Education; Nutrition
Reference: Nix (2017), p. 33.

80. Answer: 1

Rationale: The diet for a client with chronic kidney disease who is receiving
hemodialysis should include controlled amounts of sodium, phosphorus, calcium,
potassium, and fluids, which is indicated in the correct option. The food items in the
remaining options are high in sodium, phosphorus, or potassium.
Test-Taking Strategy: Focus on the subject, dietary modification for a client with
chronic kidney disease. Think about the pathophysiology of this disorder to recall
that sodium needs to be limited. Noting the items sausage, bacon, and cured pork
will assist in eliminating these options.
Level of Cognitive Ability: Evaluating
Client Needs: Physiological Integrity
Integrated Process: Nursing Process—Evaluation
Content Area: Foundations of Care: Therapeutic Diets

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