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Chapter 23: Problem 83

Which of the following food choices would the nurse select as best for a neutropenic client? ? A. Baked chicken, green beans, potatoes, and bananas ? B. Garden salad, spaghetti, and garlic bread ? C. Chef’s salad, crackers, and apple ? D. Meatloaf, green beans, mashed potatoes, and pie

Short Answer

Expert verified
Answer: Food Choice A, which includes baked chicken, green beans, potatoes, and bananas, is the best option for a neutropenic client, as it provides necessary nutrients and poses the least risk of bacterial infection.

Step by step solution

01

Comparing Food Choices

We will go through each food choice and see which one is the safest and most suitable for a neutropenic client, considering the low-microbial diet requirements.
02

Food Choice A

Baked chicken, green beans, potatoes, and bananas are all cooked or naturally have low levels of bacteria. Additionally, baked chicken is a good source of protein, green beans and potatoes provide essential nutrients, and bananas contain vitamins and minerals that are beneficial for the client. This food choice seems safe for a neutropenic client.
03

Food Choice B

Garden salad can harbor bacteria due to raw vegetables which should be avoided by neutropenic clients. Spaghetti and garlic bread are safe, but the garden salad makes this food choice not appropriate for a neutropenic client.
04

Food Choice C

Chef's salad also contains raw vegetables and should be avoided as well. Crackers and apple are safe, but the chef's salad makes this food choice not appropriate for a neutropenic client.
05

Food Choice D

Meatloaf, green beans, and mashed potatoes are safe for the neutropenic client. However, pie, especially if it contains cream or uncooked fruit, may not be suitable for someone with a compromised immune system.
06

Result

Based on the analysis, the best food choice for a neutropenic client is Food Choice A, which includes baked chicken, green beans, potatoes, and bananas. This food choice provides the necessary nutrients and poses the least risk of bacterial infection for the client.

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