Assignment Prompt & Instructions
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**## disscus.docx**
1. A 45-year-old patient is 4 hours post-op from an abdominal surgery. The provider's order reads: "Advance diet as tolerated."
Explain the stepwise progression of diets you would expect to implement for this patient. What specific physical assessment findings must you document before moving the patient from "NPO" to "Clear Liquids," and then from "Clear Liquids" to "Full Liquids"?
2. You are reviewing the morning lab results for an elderly patient who has been taking a potent loop diuretic (Lasix) and has a poor appetite. Their Potassium level is 3.1 mEq/L (Normal: 3.5–5.0).
Identify three physical symptoms the patient might report that "Recognize the Cue" of hypokalemia. If the patient is also on Digoxin, why does this specific potassium level create a life-threatening safety priority?
3. A patient with a new diagnosis of Celiac Disease is being discharged. Which statement by the patient indicates a need for further teaching? why did you choose your answer over other options. Defend rationale next to answer.
A. "I can still have grilled chicken and a baked potato."
B. "I will need to start eating sourdough bread instead of whole wheat."
C. "I should check the labels on salad dressings and soups for hidden gluten."
D. "I am happy that I can still have fresh fruits and vegetables."
3. You are discharging a patient who has been newly diagnosed with Hypertension and prescribed a low-sodium (DASH) diet. The patient tells you, "I live in a food desert, I don't have a car, and I usually buy all my food at the corner convenience store, which is mostly canned goods."
How does this "Social Determinant of Health" change your nursing education plan? Provide two practical, low-cost suggestions the patient can use to reduce sodium intake while still relying on canned or convenience foods.
4. A patient with a history of a recent Stroke (CVA) has been cleared for "Honey-Thickened Liquids" and a "Pureed Diet" due to dysphagia.
During the lunch meal, you notice the patient is pocketing food in their cheek and has a "wet-sounding" voice after swallowing. Describe your immediate nursing actions. What is the physiological danger of "silent aspiration," and how will you evaluate if your interventions were successful?
5. An LPN is preparing to administer a bolus tube feeding via a Gastrostomy Tube (G-tube). What is the priority nursing action to ensure patient safety? why did you choose your answer over other options. Defend rationale next to answer.
A. Warming the formula to room temperature.
B. Flushing the tube with 30mL of water after the feeding.
C. Elevating the head of the bed to at least 30–45 degrees.
D. Checking the expiration date on the feeding container.
**## disscus.docx**
1. A 45-year-old patient is 4 hours post-op from an abdominal surgery. The provider's order reads: "Advance diet as tolerated."
Explain the stepwise progression of diets you would expect to implement for this patient. What specific physical assessment findings must you document before moving the patient from "NPO" to "Clear Liquids," and then from "Clear Liquids" to "Full Liquids"?
2. You are reviewing the morning lab results for an elderly patient who has been taking a potent loop diuretic (Lasix) and has a poor appetite. Their Potassium level is 3.1 mEq/L (Normal: 3.5–5.0).
Identify three physical symptoms the patient might report that "Recognize the Cue" of hypokalemia. If the patient is also on Digoxin, why does this specific potassium level create a life-threatening safety priority?
3. A patient with a new diagnosis of Celiac Disease is being discharged. Which statement by the patient indicates a need for further teaching? why did you choose your answer over other options. Defend rationale next to answer.
A. "I can still have grilled chicken and a baked potato."
B. "I will need to start eating sourdough bread instead of whole wheat."
C. "I should check the labels on salad dressings and soups for hidden gluten."
D. "I am happy that I can still have fresh fruits and vegetables."
3. You are discharging a patient who has been newly diagnosed with Hypertension and prescribed a low-sodium (DASH) diet. The patient tells you, "I live in a food desert, I don't have a car, and I usually buy all my food at the corner convenience store, which is mostly canned goods."
How does this "Social Determinant of Health" change your nursing education plan? Provide two practical, low-cost suggestions the patient can use to reduce sodium intake while still relying on canned or convenience foods.
4. A patient with a history of a recent Stroke (CVA) has been cleared for "Honey-Thickened Liquids" and a "Pureed Diet" due to dysphagia.
During the lunch meal, you notice the patient is pocketing food in their cheek and has a "wet-sounding" voice after swallowing. Describe your immediate nursing actions. What is the physiological danger of "silent aspiration," and how will you evaluate if your interventions were successful?
5. An LPN is preparing to administer a bolus tube feeding via a Gastrostomy Tube (G-tube). What is the priority nursing action to ensure patient safety? why did you choose your answer over other options. Defend rationale next to answer.
A. Warming the formula to room temperature.
B. Flushing the tube with 30mL of water after the feeding.
C. Elevating the head of the bed to at least 30–45 degrees.
D. Checking the expiration date on the feeding container.