Gastrointestinal System EAQ

A client has symptoms associated with salmonellosis. Which data are most relevant for the nurse to obtain from the client’s history? Any rectal cancer in the family All foods eaten in the past 24 hours Any recent extreme emotional stress An upper respiratory infection in the past 10 days A client is instructed to avoid straining on defecation postoperatively. Which food item chosen by the client indicates successful learning? Ripe bananas Milk products Green vegetables Creamed potatoes A client with cancer of the colon is admitted to the hospital for a hemicolectomy. What does the nurse expect the preoperative plan of care to include? Giving oil-retention enemas daily for two days preoperatively Administering cleansing enemas and then neomycin Having a Sengstaken-Blakemore tube at the bedside A high-protein and high-carbohydrate regular diet for two days preoperatively A client has surgery for the creation of a colostomy. Postoperatively, what color does the nurse expect a viable stoma to be? Brick red Pale pink Light gray Dark purple A client had a gastric bypass procedure to treat morbid obesity. After surgery the client reports weakness, sweating, palpitations, and dizziness after eating. What should the nurse encourage the client to do? Reduce the intake of protein-rich foods Drink 8 ounces (240 mL) of water with meals Divide the daily caloric intake into six smaller meals Remain in an upright position for one hour after eating A nurse assesses a client with the diagnosis of an intestinal obstruction in the descending colon. When auscultating the midabdomen, what should the nurse expect to hear? Tympany Borborygmi Abdominal bruit Pleural friction rub A nurse identifies a moderate amount of bright red blood in a client's gastric drainage four hours after a subtotal gastrectomy. What should the nurse do first? Clamp the nasogastric tube. Irrigate the tube gently with normal saline. Record the observation and continue to monitor the drainage from the tube. Reduce the pressure of the suction and record observations of the drainage characteristics. A nurse is providing dietary teaching for a client with celiac disease. Which foods should the nurse teach the client to avoid when following a gluten-free diet? Select all that apply. Rye Oats Rice Corn Wheat