A nurse is assessing the amount of energy contained in the foods on a client's lunch tray. To do this the nurse needs to know the number of grams of carbohydrates, proteins and which of the following food components? Vitamins Minerals Fats Electrolytes

Plan a one-day menu for a patient with hypertension, following the 2000 kcal. DASH Eating Plan and limiting sodium to 1500 mg. The DASH diet pattern is found in your textbook (Table 22-5) and on the 'Following the DASH Eating Plan' tab on the DASH website. Your menu should include: • specific foods with portion sizes • milligrams of sodium recorded for each food total grams of sodium for the day Reference the database used to look up sodium content of foods. USDA FoodData Central is recommended.

The order is for Total Parenteral Nutrition (TPN) 250 mL of Aminosyn II 5% (protein source), 1000 mL D25W (carbohydrate source), and 500 mL of Lipsyn II 10% (fat source) to be administered IV. How much nutritional value, in kcal, will the client be obtaining from the protein source infusion? Assume 1 g of protein provides 4 kcal of nutritional value. Question 1 options:   a) 50 kcal   b) 165 kcal   c) 100 kcal   d) 82.5 kcal

A nurse is providing discharge instructions to a client newly diagnosed with hypertension.  which of the following statements by the client indicates an understanding of a low sodium diet per prescription?(Select all that apply) I will incorporate more fresh fruits and vegetables in my daily diet I can eat canned soup for lunch as long as I drink water as a beverage I will avoid purchasing deli meats for making sandwiches purchasing only organic canned vegetables will be healthier reading nutrition the food labels will help me make healthier choices

choose one option only A nurse is providing nutritional education to a client with dumping syndrome following a hemi-colectomy. Which of the following foods should the nurse instruct the client to avoid? Fresh apples white bread Rice poached eggs

Please help me

Topic: Nutrition Frank P. is a 48-year-old landscape architect who is concerned about his recent weight gain. He is 69 inches tall and weighs 202 pounds. His usual weight is 190 pounds. Mr. P reports that—due to his busy schedule—he often skips breakfast or stops for a donut and coffee with sugar on his way to work in the morning. He frequently eats out with clients for lunch and usually eats dinner at home with his wife. His favorite nighttime snack is ice cream, although he has found that as he’s gotten older, the ice cream seems to cause bloating, abdominal discomfort, and diarrhea. He reports sometimes feeling weak and hungry during the day, but eating a candy bar or drinking a cola makes him feel better. He reports no dietary restrictions, although he states he avoids products that contain high-fructose corn syrup, preferring instead products sweetened with sugar. A review of Mr. P’s medical records finds that his most recent fasting blood glucose level was 120 mg/dL.1. With…

Why patient total parenteral nutrition (TPN)  therapy  is important? Please answer at your own easy words. Answer should be to the point.

Case Study - Client Age: 50 years Gender: Female Height: 170 cm Weight: 90 kg Waist Circumference: 89 cm Activity Level: No current exercise habits but would like to be more active. Likes gardening and walking RHR: 75 bpm Blood Pressure: 140/87 mmHg Employment: Sedentary (9 - 5pm office based job) Dietary Habits: • She isn't vegetarian or vegan She likes take out on Saturday (Pizza) • She finds herself snacking a lot, particularly at work Average Kcal Intake: 2700 Kcals (47% Fat: 37% CHO: 16% Pro.) Total Cholesterol: 8.3 mmol.L Provide starting point recommendations for your client

What problems may arise when people make uniformed decisions on what to eat for a vegetarian diet?  What combinations of vegetable foods will provide that patient with all the essential amino acids?​