4. To reduce the formation of oxalate calculi, urge the client to avoid foods high in oxalate, such as spinach, rhubarb, and asparagus. Other oxalate-rich foods to avoid include tomatoes, beets, chocolate, cocoa, Ovaltine, nuts, celery, and parsley. Citrus fruits, molasses, dried apricots, milk, cheese, ice cream, sardines, and organ meats don't produce oxalate and need not be omitted from the client's diet. The nurse is assessing the client with epididymitis. The nurse anticipates which of the following findings on physical examination? 1. Fever, diarrhea, groin pain, and ecchymosis 2. Nausea, vomiting, scrotal edema, and ecchymosis 3. Fever, nausea, vomiting, and painful scrotal edema 4. Diarrhea, groin pain, testicular torsion, and scrotal edema The client complains of fever, perineal pain, and urinary urgency, frequency, and dysuria. To assess whether the client's problem is related to bacterial prostatitis, the nurse would look at the results of the prostate examination, which should reveal that the prostate gland is: 1. Soft and swollen 2. Reddened, swollen, and boggy 3. Tender and edematous with ecchymosis 4. Tender, indurated, and warm to the touch 1. The client with uric acid stones should avoid foods containing high amounts of purines. This includes limiting or avoiding organ meats such as liver, brain, heart, kidney and sweetbreads. Other foods to avoid include herring, sardines, anchovies, meat extracts, consommés and gravies. Foods that are low in purines include all fruits, many vegetables, milk, cheese, eggs, refined cereals, sugars and sweets, coffee, tea, chocolate, and carbonated beverages.