Q1: The nurse is preparing a dietary plan for a client who has been prescribed a low residue diet. Which foods should the nurse instruct the client to avoid?

Q2: During the quarterly evaluations clients in an assisted living community, the nurse assesses for findings of failure to thrive in the older population. Which findings should the nurse document and report as manifestations related to failure thrive? (Select all that apply.)

Q3: A client arrives at the urgent care clinic reporting diarrhea, fever, abdominal pain, and nausea and tells the nurse that the symptoms began after eating a can of beans. Which type of foodborne illness is the client demonstrating?

Q4: Which intervention should the nurse anticipate the speech-language pathologist to incorporate into the care plan of a client with symptoms of severe dysphagia?

Q5: The nurse is assessing the client s knowledge of low-sodium menu selections. Which food items listed by the client confirm appropriate choices? (Select all that apply.)