Question

A nurse is providing discharge teaching for a group of clients. The nurse should recommend a referral to a dietitian A. A client who has a prescription for warfarin and states "I will need to limit how much spinach I eat". B. A client who has gout and states, "I can continue to eat anchovies on my pizza." C. A client who has a prescription for spironolactone and states "I will reduce my intake of foods that contain potassium". D. A client who has (Unable to read) and states "I'll plan to take my calcium carbonate with a full glass of water".

Answer 1

The nurse should refer to a dietitian the client with gout who incorrectly believes they can continue to eat anchovies, as they may exacerbate the condition. Dietary management is critical for gout, requiring a reduction in purines, sugar, and salt while focusing on nutritious fruits and vegetables.

Step-by-step explanation:

The nurse should recommend a referral to a dietitian for the client who has gout and states, "I can continue to eat anchovies on my pizza." This statement reflects a misunderstanding of dietary restrictions necessary for managing gout, which is often exacerbated by foods high in purines such as anchovies. Preventative strategies for managing gout include following a diet low in purines to reduce the excretory load on the kidneys and ensuing uric acid accumulation.

It is crucial to also limit sugar and salt intake, avoid beverages and foods with high sodium and added sugars, and make healthy fruit and vegetable choices. Additionally, managing intake of nutrients to prevent both deficiencies and overconsumption that may compromise health is essential. Referring the client to a dietitian can provide personalized dietary guidance to manage gout effectively and prevent potential flare-ups associated with inappropriate food choices.