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Chapter 11: Problem 55

What foods would most benefit a client with scurvy? 1\. oranges, broccoli, liver 2\. cereal, peanut butter, fish 3\. sweet potatoes, cheese, cantaloupe 4\. cheese, grain cereal, milk

Short Answer

Expert verified
Option 1 (oranges, broccoli, liver) best benefits a client with scurvy.

Step by step solution

01

Understand Scurvy

Scurvy is a disease resulting from a deficiency of vitamin C (ascorbic acid). It can cause symptoms such as anemia, gum disease, and skin problems. Therefore, to address scurvy, we must ensure an adequate intake of vitamin C.
02

Identify Vitamin C-rich Foods

Vitamin C is abundant in fruits and vegetables, particularly in citrus fruits, green leafy vegetables, and some other plant foods. Foods high in vitamin C include oranges, broccoli, strawberries, kiwi, and peppers.
03

Analyze Each Option

1. Oranges, broccoli, and liver are known for their high vitamin C content. 2. Cereal, peanut butter, and fish are not significant sources of vitamin C. 3. Sweet potatoes, cheese, and cantaloupe provide some vitamin C, but not as much as citrus fruits. 4. Cheese, grain cereal, and milk have very little vitamin C.
04

Select the Best Option

Based on vitamin C content, the option with oranges, broccoli, and liver is the best choice to benefit a client with scurvy, as it contains the highest amount of vitamin C.

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Key Concepts

These are the key concepts you need to understand to accurately answer the question.

Vitamin C Sources
Vitamin C is a crucial nutrient that helps repair tissues, boost the immune system, and fight against free radicals in the body. The best natural sources of vitamin C are fruits and vegetables.
  • Citrus fruits like oranges, lemons, and grapefruits are particularly rich in vitamin C.
  • Broccoli and Brussels sprouts are vegetables high in vitamin C.
  • Other good sources include strawberries, kiwi, and bell peppers.

Incorporating these foods into your diet can help you meet your daily vitamin C needs and prevent deficiencies such as scurvy.
Nutritional Deficiencies
Nutritional deficiencies occur when the body doesn't get enough vitamins or minerals. Vitamin C deficiency leads to scurvy, which can present with various symptoms like fatigue, swollen gums, and bruising. This condition usually results from a lack of fruits and vegetables in the diet.

Individuals who are most at risk include:
  • People with limited access to fresh produce.
  • Those with dietary restrictions or specific dietary preferences.
  • Individuals with medical conditions affecting nutrient absorption.
Recognizing and addressing these deficiencies promptly through diet adjustments or supplementation is key to maintaining health.
Dietary Recommendations
To prevent vitamin C deficiency and promote overall health, it's important to follow dietary recommendations. This involves consuming a balanced diet that includes a variety of nutrients. For vitamin C:

  • Adults should aim for a daily intake of about 65-90 milligrams of vitamin C.
  • This can typically be achieved by consuming at least 5 servings of fruits and vegetables each day.
  • Adding foods like oranges and broccoli to meals can easily meet these needs.

Keeping a diverse diet not only helps prevent specific deficiencies but also ensures overall nutritional balance.
Health Education
Health education plays a vital role in preventing nutritional deficiencies such as scurvy. By spreading awareness and education, individuals can make informed decisions about their dietary habits. Some strategies include:
  • Promoting the importance of fruit and vegetable consumption in daily diets.
  • Guiding individuals on how to read nutrition labels and identify vitamin-rich foods.
  • Encouraging community programs that provide access to fresh produce, especially in under-resourced areas.

Through education, people can learn the significance of nutrition in maintaining health, thus reducing the risk of diseases associated with deficiencies.

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Most popular questions from this chapter

Metformin (Glucophage) is an oral biguinide antidiabetic medication. The most common side effect is: 1\. gastrointestinal disturbances. 2\. hypoglycemia. 3\. sleepiness. 4\. visual disturbances.

Which statement about palliative care could serve as a basis for the introduction a nurse gives to a client? 1\. Palliation focuses on aggressive comfort care when cure is no longer the goal. 2\. Clients receiving palliative care can realistically expect discomfort at life's end. 3\. Palliation addresses emotional and spiritual pain more than physical pain. 4\. Clients receiving palliative care are relieved of the responsibility of most care decisions.

A client who is recovering from a spinal cord injury (SCI) has been referred for nutritional counseling due to weight loss. The client states, "If I eat too much, the weight will just stay on and I will become fat." How would the nurse best respond to this statement? 1\. "It is important to continue to eat a diet high in protein, carbohydrates, and fiber to maintain optimal body function." 2\. "I know that you are concerned about weight gain, but you can always diet later on." 3\. "Let me know what your food preferences are and I will get you additional portions of whatever you like." 4\. "It is important to have extra nutrient stores in order to preserve skin integrity."

If a patient is deemed "incompetent" this means that: 1\. he/she can't afford to pay the hospital bill. 2\. he/she won't follow medical direction. 3\. a court proceeding has declared him/her unable to make his/her own decisions. 4\. as a nurse you have assessed that he/she is not making good choices or decisions.

A client who is an intravenous drug abuser had an appendectomy. He requests morphine sulfate for pain relief every hour, and it is only ordered every four hours. What is the appropriate response of the nurse? 1\. Tell him it is only ordered every four hours. 2\. Let him know his addiction may get worse. 3\. Notify the physician of his request. 4\. Instruct him on possible side effects.
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