Physiological Integrity: Basic Care and Comfort-Nutrition
9. The results of a client's complete blood count are: RBC 3.2 million/mm3, Hgb 10 gm/dL, Hct 29%, and mean corpuscular hemoglobin (MCH) 25 pg/cell. Which foods should the nurse recommend to the client? Select all that apply.
Test-Taking Tip
Choose common food sources of iron.
Content Area: Adult Health, Hematological; Integrated Process: Teaching and Learning; Cognitive Level: Application; Client Need/Subneed: Physiological Integrity/Basic Care and Comfort/Nutrition and Oral Hydration
Physiological Integrity: Basic Care and Comfort-Nutrition
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Answer 1 is correct because the client's red blood cell (RBC), hemoglobin (Hgb), and hematocrit (Hct) levels are low and indicate iron-deficiency anemia, and legumes are a good source of iron. Answer 2 is incorrect because the green vegetables (particularly leafy) are iron-rich food sources. Answer 3 is incorrect because milk is not an iron-rich food source. Answer 4 is correct because the laboratory results reflect iron-deficiency anemia, and animal protein is an excellent source of iron. Answer 5 is correct because the RBC count indicates iron-deficiency anemia, and dried fruits are a rich source of iron.
