Question

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

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

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.

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.

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.

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.

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.

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.

Key concepts

Neutropenic Diet

When someone is neutropenic, their bodies have a reduced ability to fight off infections. This necessitates a specialized eating plan known as a neutropenic diet that significantly minimizes the ingestion of harmful bacteria or pathogens. Such individuals should prioritize cooked and well-washed foods.

Neutropenic clients should avoid raw or undercooked foods, as these can harbor dangerous microbes. Foods like raw vegetables, raw or rare meats, and eggs with runny yolks must be avoided.

• Cook vegetables thoroughly and ensure meats are cooked properly.
• Peel fruits before consuming, since the outer skin might contain bacteria.
• Baked items and canned fruits are typically safe to consume.

By adhering closely to these guidelines, neutropenic individuals can help protect themselves from foodborne illnesses and maintain optimal health.

Infection Prevention in Immunocompromised Patients

Immunocompromised patients, such as those undergoing chemotherapy or with certain medical conditions, face a heightened risk of infections. Infection prevention is crucial in ensuring their safety and health.

Regular handwashing remains one of the easiest yet most effective means to prevent infection from spreading. Ensuring that your surroundings are clean and sanitized also greatly reduces the risk of exposure to pathogens.

• Avoid crowded places to reduce potential contact with illnesses.
• Use gloves when handling items that might be contaminated.
• Wear masks in situations where infection risk is high.

By taking practical and accessible measures, infection risk can be significantly diminished for those with compromised immune systems.

Food Safety in Healthcare

In healthcare settings, food safety is of paramount importance, especially for vulnerable populations such as the immunocompromised and the elderly. Proper food handling procedures should always be followed to prevent contamination.

Here are some steps to ensure food safety in healthcare:

• Maintain proper kitchen hygiene—always wash hands and surfaces often.
• Separate raw and cooked foods to avoid cross-contamination.
• Store food at correct temperatures to prevent bacterial growth.
• Reheat leftovers to a safe temperature before consuming.

By adhering to these food safety practices, healthcare providers ensure a safer environment for their clients, helping to preserve their health and well-being.