Which foods will the nurse recommend to a client with iron deficiency anemia quizlet?

Raisins
Potatoes
Cantaloupe
Strawberries

The normal potassium level is 3.5 to 5.0 mEq/L ....3.5 to 5.0 mmol/L ...Common food sources of potassium include avocado, bananas, cantaloupe, carrots, fish, mushrooms, oranges, potatoes, pork, beef, veal, raisins, spinach, strawberries, and tomatoes

B. Intrinsic factor, absent.

The defining characteristic of pernicious anemia, a megaloblastic anemia, is lack of the intrinsic factor, which results from atrophy of the stomach wall. Without the intrinsic factor, vitamin B12 cannot be absorbed in the small intestines, and folic acid needs vitamin B12 for DNA synthesis of RBCs. The gastric analysis was done to determine the primary cause of the anemia. An elevated excretion of the injected radioactive vitamin B12, which is protocol for the first and second stage of the

Option A: Schilling test, indicates that the client has the intrinsic factor and can absorb vitamin B12 into the intestinal tract.
Option C: A sedimentation rate of 16 mm/hour is normal for both men and women and is a nonspecific test to detect the presence of inflammation. It is not specific to anemias.
Option D: An RBC value of 5.0 million is a normal value for both men and women and does not indicate anemia.

Anemia is a medical condition that occurs when there is a reduction in the body's capacity to carry oxygen. Anemia can be caused by a decreased number of red blood cells, or RBCs. It can also occur through a reduction in the amount of hemoglobin. Let's look at the different types of anemia.

Iron deficiency anemia can be caused by a diet low in nutritional iron or by blood lost due to an injury or medical condition. This type of anemia can be either acute or chronic. Increasing dietary intake of iron is the best way to treat iron deficiency anemia. Foods rich in iron include red meat, dark green leafy vegetables, dried beans, and iron-fortified cereals and breads. Increasing vitamin C intake helps the body absorb iron.

If increasing dietary iron intake does not resolve the anemia, oral, intramuscular, or intravenous iron supplementation is necessary.
Vitamin B12 anemia is caused by either lack of vitamin B12 intake or by the body's inability to effectively absorb this vitamin. Because the body does not produce vitamin B12, it must be ingested through animal proteins, food fortified with this vitamin, or supplementation. If changes in diet do not address the vitamin B12 deficiency, oral or intramuscular supplementation may be necessary.

Pernicious anemia is related to vitamin B12 anemia. It is caused by the absence of a specific factor known as the intrinsic factor. Without the intrinsic factor, oral vitamin B12 cannot be effectively absorbed by the intestines, no matter how much of the vitamin is present. Parenteral administration of vitamin B12 may be necessary to treat pernicious anemia.

Folic acid deficiency anemia is a type of anemia that affects the formation of part of the hemoglobin molecule. This affects the oxygen carrying capacity of the blood. Foods high in folate include green leafy vegetables, bran, yeast, legumes, and nuts. Many grains and cereals are fortified with folic acid to address the dietary need for this nutrient. Folic acid can also be taken as an oral supplement.

With all types of anemia, patient education is important to ensure he or she understands the dietary sources to correct the deficiency. The patient must also be aware of the importance of any medications and supplements and the potential side effects of each. The nurse should instruct the patient to immediately report any clinical symptoms of anemia, such as fatigue, dizziness, and shortness of breath, to the healthcare provider.

Peas

In general, flavorful, warm, or well-chilled foods with texture stimulate the swallow reflex. Moist pastas, casseroles, egg dishes, and potatoes are usually well tolerated. Raw vegetables, chunky vegetables such as diced beets, stringy vegetables, and those with skin, such as corn and peas are foods commonly excluded from the diet of a client with dysphagia.

Peas
Broccoli
Potatoes

Because phenelzine is an MAOI, the client should avoid foods that are high in tyramine, which could trigger a potentially fatal hypertensive crisis. Foods to avoid include aged cheeses, smoked or processed meats, red wines, beer, and certain fruits, including avocados, raisins, and figs. Vegetables, with the exception of broad-bean pods, are generally acceptable.

Lentils

Raisins

Kidney beans

The client with iron-deficiency anemia should increase intake of foods that are naturally high in iron. The best sources of dietary iron are red meat, liver, and other organ meats, blackstrap molasses, and oysters. Other good sources are kidney beans, soybeans, lentils, whole-wheat bread, egg yolk, spinach, kale, turnip tops, beet greens, carrots, raisins, and apricots.

Meat and citrus fruit

The nurse teaches the client with tuberculosis to increase intake of protein, iron, and vitamin C. Foods rich in vitamin C include citrus fruits, berries, melons, pineapple, broccoli, cabbage, green peppers, tomatoes, potatoes, chard, kale, asparagus, and turnip greens. Liver and other meats, from which 10% to 30% of available iron is absorbed, are good choices. Less than 10% of iron is absorbed from eggs and less than 5% from grains and vegetables.

To increase the intake of legumes

Dietary instructions to the client with a uric acid type stone include increasing consumption of legumes, green vegetables, and fruits (except prunes, grapes, cranberries, and citrus fruits) to increase the alkalinity of the urine. The client should also be instructed to decrease intake of purine sources such as organ meats, gravies, red wines, goose, venison, and seafood.

Which foods will the nurse recommend to a client with iron deficiency anemia?

Which foods will the nurse recommend to a client with iron deficiency anemia select all that apply one some or all responses may be correct quizlet?

What are the nutrition recommendations to treat iron deficiency anemia?

Which food should the nurse recommend for a child with iron deficiency anemia?