Describe the progression of a postoperative diet.
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Q20: When a client is on complete bed
Q21: Acute or chronic illness or surgery can
Q22: Describe postsurgery nutritional care.
Q23: What feeding techniques should the nurse be
Q24: Why is it recommended to clients to
Q26: Parenteral nutrition is the provision of nutrients
Q27: Intravenous solutions are used when clients cannot
Q28: Describe protein-energy malnutrition (PEM) and the prognosis
Q29: The elderly often have poor appetites, and
Q30: What vitamins and minerals are used prior
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