Gastrointestinal System Disorders Q 155 - Gyan Darpan : Learning Portal
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Wednesday, 13 April 2022

Gastrointestinal System Disorders Q 155

Nurse Juvy is caring for a client with cirrhosis of the liver. To minimize the effects of the disorder, the nurse teaches the client about foods that are high in thiamine. The nurse determines that the client has the best understanding of the dietary measures to follow if the client states an intention to increase the intake of:
    A. Pork
    B. Milk
    C. Chicken
    D. Broccoli

Correct Answer: A. Pork

The client with cirrhosis needs to consume foods high in thiamine. Thiamine is present in a variety of foods of plant and animal origin. Pork products are especially rich in this vitamin. Other good food sources include nuts, whole grain cereals, and legumes. Thiamine helps turn carbohydrates into energy. It is required for the metabolism of glucose, amino acids, and lipids.

Option B: Milk contains vitamins A, D, and B2. Milk and dairy foods provide the right amount of bone-building nutrients, specifically calcium, vitamin D, protein, phosphorus, magnesium, potassium, vitamin B12, and zinc.
Option C: Poultry contains niacin. Meat represents an excellent source of the majority of hydrophilic vitamins, and it is the ideal dietary source of vitamin B12. The amounts of B-group vitamins (e.g. niacin, vitamin B6, and pantothenic acid) in poultry are very similar to those of other meats and do not significantly diminish during cooking.
Option D: Broccoli contains vitamins C, E, and K, and folic acid. Broccoli is a rich source of multiple vitamins, minerals, and fiber. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli is a healthy addition to the diet whether cooked or raw.

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