Nutritional anaemia - Study guides, Class notes & Summaries

A nurse is educating a client who has anaemia about dietary intake of iron. Which of the following is a non-heme source of iron? A. Ground Beef B. Dried beans C. salmon D. turkey - B. Dried beans rationale: dried beans provide non-heme iron as do other legumes, vegetables, and grains. Heme iron products come from animals A nurse is discussing foods that are high in vitamin D with a client who is unable to be out in the sunlight. Which of the following should be included in the teaching...

A nurse is educating a client who has anaemia about dietary intake of iron. Which of the following is a non-heme source of iron? A. Ground Beef B. Dried beans C. salmon D. turkey - B. Dried beans rationale: dried beans provide non-heme iron as do other legumes, vegetables, and grains. Heme iron products come from animals A nurse is discussing foods that are high in vitamin D with a client who is unable to be out in the sunlight. Which of the following should be included in the teaching...

True/False: You are providing nursing care to a patient with anaemia experiencing tiredness and dyspnoea. This is to be expected. Correct Answer True A patient with anaemia requires iron supplements. What should you include in patient education? A Take in the morning with orange juice B Take first thing in the morning with food C Take before bed on an empty stomach D Only take with milk to prevent gastric irritation Correct Answer A Why does the older adult have an increased risk of de...

Mr. Jeffers was admitted 2 days ago for a carotid endarterectomy. A Foley catheter was inserted intraoperatively and remains in place. His urine output has declined markedly despite continued IV fluid infusion. Today his morning labs reveal a BUN of 19 mg/dL and a creatinine of 2 mg/dL. A leading differential includes: A. Foley lodged in the urethra causing post-renal failure B. Decreased renal perfusion causing prerenal failure C. Age-related decreased eGFR causing prerenal failure D. Po...

1. For lower premolars, the purpose of inclining the handpiece lingually is to, A. Avoid buccal pulp horn B. Avoid lingual pulp horn C. Remove unsupported enamel D. Conserve lingual dentine - ANSWER A. Avoid buccal pulp horn Explanation 1- avoid BUCCAL pulp horn 2- conserve ling. dentine So take A and B if available 2. For an amalgam restoration of a weakened cusp you should, A. reduce cusp by 2mm on a flat base for more resistance B. reduce cusp by 2mm following the outli...

NURS 6550 FINAL EXAM 1 – QUESTION AND ANSWERS QUESTION 1 1. Mr. Jeffers was admitted 2 days ago for a carotid endarterectomy. A Foley catheter was inserted intraoperatively and remains in place. His urine output has declined markedly despite continued IV fluid infusion. Today his morning labs reveal a BUN of 19 mg/dL and a creatinine of 2 mg/dL. A leading differential includes: A. Foley lodged in the urethra causing post-renal failure B. Decreased renal perfusion causing prerenal...

This document includes headings such as Defining the problem/task, My brief, Task analysis, Design brief process, Investigation and research, What are the stages of the life cycle?, My chosen stage, What do teenagers need?, Anaemia, Energy, Activity, Active vs. Inactive teenagers, What does it mean to eat healthily and have a balanced diet?, Food pyramid, Healthy guidelines, Food portions, Recommended dietary allowance, Serving and portion sizes, Eating well throughout the day, Meal planning fac...

Notes

Introduction The use of intravenous iron has grown substantially in the past decade due to heightened awareness of the impact of iron deficiency on clinical outcomes and quality of life. Current intravenous iron preparations are indicated for the treatment of iron deficiency CONTACT Toby Richards Faculty of Health and Medical Sciences, The University of Western Australia (M581), 35 Stirling Highway, Perth, 6009, Australia This article has been republished with minor changes. These chang...

This document has a detailed summary of the following topics: 1. Nutritional and food-related health conditions (high blood cholesterol, high blood pressure, osteoporosis, Anaemia, Coronary heart disease) 2. Foodborne diseases ( definitions, meanings, general symptoms, causes etc) 3. Food additives notes 4. food labelling notes 5. food-related consumer issues notes Note: having the Answer-series textbook will aid in these notes