Prepare for your NCLEX-RN® exam with a clinical question about dietary considerations and food safety for patients with aplastic anemia!
The nurse in the infusion center is caring for a client with aplastic anemia. The nurse discusses ways the client can keep themselves healthy between appointments, including dietary modifications. Which food item(s) should the nurse instruct the client to avoid? Select all that apply.
A. Store-bought canned goods
B. Grilled or sauteed vegetables
C. Unpasteurized dairy products
D. Unwashed fruits and vegetables
E. Raw or uncooked meat and shellfish
Scroll down for the correct answer!
The correct answer to today’s NCLEX-RN® question is…
C. Unpasteurized dairy products
Rationale: Unpasteurized dairy products can contain microorganisms that can lead to infection in a client with aplastic anemia. This client should avoid these foods to reduce their risk of infection.
D. Unwashed fruits and vegetables
Rationale: Unwashed fruits and vegetables can contain microorganisms that can lead to infection in the client with aplastic anemia. This client should avoid these foods to reduce their risk of infection.
E. Raw or uncooked meat and shellfish
Rationale: Raw or uncooked meat and shellfish can contain microorganisms that can lead to infection in the client with aplastic anemia. This client should avoid these foods to reduce their risk of infection.
Major Takeaway
Aplastic anemia is a condition characterized by pancytopenia, meaning decreased production of all blood cell lines, red and white blood cells, and platelets. A client with aplastic anemia should be reminded that they are at risk for infection due to their low white blood cell count. The nurse should encourage the client to practice good hand hygiene, avoid crowded areas and people with respiratory symptoms, and avoid eating unpasteurized dairy products, raw or uncooked meat and shellfish, raw sprouts, and unwashed fruits and vegetables.
Incorrect Answer Explanations
A. Store-bought canned goods
Rationale: A major concern for the client with aplastic anemia is avoiding infection. Store-bought canned goods pose a low risk of infection.
B. Grilled or sauteed vegetables
Rationale: Cooked vegetables pose a low risk of infection. This is an appropriate food choice for clients with aplastic anemia.
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Watch the Osmosis video: Anemia – Aplastic: Nursing
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