A nurse is caring for a client who is postoperative and has a new prescription to advance her diet to full liquids

A nurse is caring for a client who is postoperative and has a new prescription to advance her diet to full liquids.

Which of the following foods should the nurse offer the client as a part of a full liquid diet?

A.
Plain yogurt.

B.
Oatmeal.

C.
Applesauce.

D.
Scrambled eggs.

The Correct Answer and Explanation is:

The correct answer is A. Plain yogurt.

Explanation:

A full liquid diet consists of liquids and foods that turn into liquid at room temperature. It is often used postoperatively or for patients with gastrointestinal issues to ensure they receive adequate nutrition while allowing the digestive system to recover. Full liquid diets include clear liquids, as well as dairy products and other items that are smooth and liquid at room temperature.

Here’s a breakdown of the options given:

1. Plain Yogurt: This is appropriate for a full liquid diet. Plain yogurt is a dairy product that is liquid or semi-liquid at room temperature. It provides protein, calcium, and other nutrients while being easy on the digestive system.
2. Oatmeal: Oatmeal is typically not considered part of a full liquid diet. It is classified as a soft food but not a liquid, as it is more solid than liquid and has a thicker consistency that doesn’t meet the criteria for a full liquid diet. Oatmeal requires more digestion and isn’t suitable for patients on a full liquid diet.
3. Applesauce: Although applesauce is smooth and pureed, it is considered a part of a soft diet rather than a full liquid diet. It is thicker and less liquid than what is typically allowed in a full liquid diet.
4. Scrambled Eggs: Scrambled eggs are not part of a full liquid diet. They are considered a soft food, but they do not meet the criteria for a liquid diet due to their solid nature and texture.

In summary, plain yogurt is the correct choice because it fits the criteria of a full liquid diet, being a smooth, liquid or semi-liquid food. It’s important for nurses to ensure that the diet adheres to the prescribed consistency to avoid complications and ensure proper digestion and nutrient absorption.