Question 1

The nurse completes a health history with a client. For which reason should the nurse identify this client has an increased risk for prostate cancer?&#10;A) Diet high in fat&#10;B) Poor dental hygiene&#10;C) Heavy consumption of alcohol&#10;D) Long-term consumption of soy

Accepted Answer

An increase in intake of saturated fatty acids associated with some cancers, such as prostate. There is limited clinical data on humans that soy consumption over time, especially early in life, may decrease risk of breast cancer. Controversy existed surrounding a possible increase risk of breast cancer with increased intake of soy and soy isoflavones in women at high risk for breast cancer, but current research suggests no adverse effects. Poor dental hygiene does not affect the development of colon cancer. Heavy alcohol consumption is associated with cancer of the mouth, esophagus, pharynx, larynx, liver, and breast.

Question 2

The nurse prepares information about cancer prevention for a community group. For which reason should the nurse emphasize exercise and normal body weight?&#10;A) Increased adipose tissue causes cancerous tumors such as lipomas&#10;B) Thin individuals will also choose other healthy lifestyle behaviors&#10;C) People with low BMI have increased defense against cellular mutation&#10;D) Dietary fat and obesity promote cancer growth, increasing the risk of cancer

Accepted Answer

It is estimated that up to one-third of all cancers in the Unites States are related to poor diet, physical inactivity, and overweight and obesity. Having a low Body Mass Index does not increase immunity against cellular mutation. Assuming thin individuals will choose healthy lifestyle behaviors is not a fact. The development of a lipoma, a benign tumor, is not related to exercise and normal body weight.

Question 3

A client reports eating grilled meat several times a week. What should the nurse include when explaining why foods cooked at high temperatures increase the risk of cancer?&#10;A) Ionizing radiation&#10;B) Toxic ferritin levels&#10;C) The high saturated fat content&#10;D) Polycyclic aromatic hydrocarbons

Accepted Answer

High temperature cooking are believed to produce polycyclic aromatic hydrocarbons that may play a role in the risk of cancer. An increase in high saturated fat intake is not problematic as a result of the high temperatures. Ferritin levels and ionizing radiation are not associated with increased risk of cancer from cooking at high temperatures.

Question 4

A client who received chemotherapy and radiation for head and neck cancer is experiencing profound dysphagia. What actions can the nurse suggest help with this condition?&#10;A) Encourage hot or warm beverages&#10;B) Avoid foods that have a metallic taste&#10;C) Use peanut butter as a spread on bread&#10;D) Avoid foods that are dry, coarse, or sticky

Accepted Answer

A client experiencing dysphagia, difficulty swallowing, should choose soft, moist foods. Hot beverages are not recommended in the client with dysphagia. Peanut butter has no special significance but is sticky and may be difficult for the client to eat. Avoiding sticky or lumpy food is advised. Some clients may report a metallic taste related to chemotherapy treatments. Avoiding metallic-tasting foods may be helpful but will not impact dysphagia.

Question 5

A client who is HIV positive has lost 10% of body weight over the last 3 months and attributes this to diarrhea caused by the medication. What should the nurse suggest to this client?&#10;A) Maintain good mouth care&#10;B) Encourage foods high in insoluble fiber&#10;C) Take medications on an empty stomach&#10;D) Eliminate caffeine and lactose from the diet

Accepted Answer

Treatment of noninfectious diarrhea, whether from a drug side-effect or enteropathy, is not found to respond well to diet manipulation, though a reduction in caffeine and a trial of low fat and lactose diet is often recommended along with inclusion of soluble fiber to provide a bulking effect. Foods high in insoluble fiber may increase transit time through the colon exacerbating diarrhea. Many antiretroviral medications have specific food-medication instructions that need be followed by HAART protocol. Maintaining good mouth care will have little effect on diarrhea.

Question 6

A client who is HIV positive feels socially isolated and avoids eating out because of the risk for foodborne illness. Which response should the nurse make to this client?&#10;A) &#34;Avoid salad bars and buffets.&#34;&#10;B) &#34;Avoiding public restaurants is a good idea.&#34;&#10;C) &#34;Always bring food from home when going out.&#34;&#10;D) &#34;Limiting social interactions prevents food contamination.&#34;

Accepted Answer

Foodborne illness is preventable when eating out or traveling. Safe food practices include avoiding salad bars and buffets. Salad bars and buffets allow for multiple individuals to handle the food. In addition, foods may not be maintained at safe temperatures, allowing bacteria to grow. Limiting social interaction, avoiding public restaurants, and bringing food from home does not necessarily prevent foodborne illness and will increase the client's feelings of isolation. Bringing food from home for each meal in not necessarily realistic.

Question 7

A client receiving chemotherapy experiences a metallic taste when eating. Which intervention should the nurse review with this client? (Select all that apply.)&#10;A) Avoid orange juice&#10;B) Use plastic silverware&#10;C) Provide frequent oral care&#10;D) Avoid alcohol-based mouthwash&#10;E) Provide deli meats as protein source

Accepted Answer

Metallic eating utensils should be avoided. Plastic utensils are preferred. They should be provided with frequent oral care. The client who complains of a metallic taste in their mouth can be assisted by providing cold proteins (deli meats, canned meats) to meet protein needs. Mouthwash should not be provided for the client with poor saliva production. However, mouthwash can be utilized with this client during their oral care. Clients should be provided with salt and sugar with their meals to allow them to attempt to alter the taste of their food. The client should be encouraged to increase their fluid intake. Citrus juices should not be provided for clients with mouth sores. Citrus juices can be provided to the client who complains of a metallic taste in their mouth.
Metallic eating utensils should be avoided. Plastic utensils are preferred. They should be provided with frequent oral care. The client who complains of a metallic taste in their mouth can be assisted by providing cold proteins (deli meats, canned meats) to meet protein needs. Mouthwash should not be provided for the client with poor saliva production. However, mouthwash can be utilized with this client during their oral care. Clients should be provided with salt and sugar with their meals to allow them to attempt to alter the taste of their food. The client should be encouraged to increase their fluid intake. Citrus juices should not be provided for clients with mouth sores. Citrus juices can be provided to the client who complains of a metallic taste in their mouth.
Metallic eating utensils should be avoided. Plastic utensils are preferred. They should be provided with frequent oral care. The client who complains of a metallic taste in their mouth can be assisted by providing cold proteins (deli meats, canned meats) to meet protein needs. Mouthwash should not be provided for the client with poor saliva production. However, mouthwash can be utilized with this client during their oral care. Clients should be provided with salt and sugar with their meals to allow them to attempt to alter the taste of their food. The client should be encouraged to increase their fluid intake. Citrus juices should not be provided for clients with mouth sores. Citrus juices can be provided to the client who complains of a metallic taste in their mouth.

Question 8

A client receiving chemotherapy expresses food aversion to meals. Which action should the nurse take to support this client's nutritional needs?&#10;A) Offer only foods the client likes&#10;B) Administer dietary supplements&#10;C) Provide an antiemetic before eating&#10;D) Offer small portions more frequently

Accepted Answer

Learned food aversions can occur in patients who have experienced adverse effects of treatment and have come to associate those effects with the food consumed at that time. Small meals are not overwhelming and do not upset the stomach as easily. Antiemetics are given for nausea. Providing only the foods that the client likes does not ensure adequate nutrition. Administration of dietary supplements is not an independent nursing intervention, nor does it manage the client's primary complaints.

Question 9

A client who is immunocompromised is returning home after receiving extensive treatment for HIV. Which food safety precautions should the nurse teach the client?&#10;A) Throw away leftovers&#10;B) Drink only bottled beverages&#10;C) Boil the dishes for 10 minutes after each use&#10;D) Wash food preparation items between each use

Accepted Answer

A client who is immunocompromised is at risk for infection. Bacteria accumulate on food surfaces which should be washed between each use. Boiling dishes is not indicated. A client may drink pasteurized milk or juice and bottled water. Leftovers when refrigerated within two hours may be consumed.

Question 10

A client with metastatic breast cancer experiences severe nausea following each administration of chemotherapy. Which action should the nurse take to help this client avoid nausea?&#10;A) Schedule chemotherapy administration for bedtime&#10;B) Provide full meals with liquids when nausea is not present&#10;C) Administer prescribed antiemetics 1 hour before the treatments&#10;D) Offer dry crackers and carbonated fluids immediately following the treatments

Accepted Answer

Administration of a prescribed antiemetic is an appropriate nursing intervention. When given prior to the chemotherapy treatment it may lessen the nausea experienced. The nurse does not have the authority to schedule chemotherapy administration, nor will this eliminate the nausea. Small frequent meals and avoiding liquids with meals are appropriate interventions. Large meals may cause distention and bloating resulting in nausea. Offering dry crackers and carbonated fluids may be helpful but are not the most important intervention.

Question 11

A client taking protease inhibitors for HIV treatment wants to take the supplement St. John's wort. What should the nurse reply to this client?&#10;A) &#34;St. John's Wort has been used to promote satiety.&#34;&#10;B) &#34;Take this supplement 1 hour after the protease inhibitor.&#34;&#10;C) &#34;St. John's Wort neutralizes the effects of damage to cells.&#34;&#10;D) &#34;This supplement has been shown to decrease the effects of protease inhibitors.&#34;

Accepted Answer

The answer of A client taking protease inhibitors for HIV...

Question 12

The nurse notes that a client scheduled to begin radiation therapy takes vitamins A, C, and E. What side effects of taking these supplements during treatment should the nurse be alert to?&#10;A) Altered bleeding&#10;B) Immunosuppression&#10;C) Increased chemotherapy levels&#10;D) Hinder the effects of radiation treatments

Accepted Answer

The answer of The nurse notes that a client scheduled...

Question 13

The nurse is planning care for a client with cancer. For which reason should the nurse recommend that the client increase the intake of omega-3 fatty acids?&#10;A) Reduce diarrhea&#10;B) Improve cachexia&#10;C) Heal mouth ulcers&#10;D) Prevent immunosuppression

Accepted Answer

The answer of The nurse is planning care for a...

Question 14

A client who is HIV positive has an elevated fasting blood glucose. What dietary recommendation is important for this client?&#10;A) Limit the intake of unsaturated fats&#10;B) Reduce the intake of carbohydrates&#10;C) Increase the amount of omega-6 fats&#10;D) Aim for meals with high glycemic index

Accepted Answer

The answer of A client who is HIV positive has...

Question 15

A client with HIV is taking multiple ART medications. Which vitamin supplement should the nurse recommend to prevent the development of osteoporosis?&#10;A) Iron&#10;B) Folate&#10;C) Vitamin D&#10;D) Vitamin E

Accepted Answer

The answer of A client with HIV is taking multiple...

Question 16

A client with HIV is diagnosed with hyperlipidemia. What diet instruction should the nurse provide to this client?&#10;A) Limit all meat intake&#10;B) Remove the skin from meat&#10;C) Limit exercise to avoid fatigue&#10;D) Avoid low-fat milk, cheese, and yogurt

Accepted Answer

The answer of A client with HIV is diagnosed with...

Deck 26: Cancer and Human Immunodeficiency Virus Hiv Infection