LPN LPN
LPN Fundamentals of Nursing Quizlet
1. A client is receiving enteral feedings through an NG tube. Which of the following actions should be taken to prevent aspiration?
- A. Monitor gastric residuals every 4 hours.
- B. Position the client in a semi-Fowler's position.
- C. Check for tube placement by auscultating air after feeding.
- D. Warm the formula to body temperature before feeding.
Correct answer: A
Rationale: Monitoring gastric residuals every 4 hours is essential to assess the stomach's ability to empty properly, reducing the risk of aspiration. It helps in determining if the feedings are being tolerated by the client and if adjustments are needed in the feeding regimen. Positioning the client in a semi-Fowler's position helps prevent reflux and aspiration by promoting proper digestion and emptying of the stomach contents. Checking for tube placement by auscultating air after feeding confirms correct tube placement in the stomach. Warming the formula to body temperature before feeding enhances client comfort but does not directly prevent aspiration. Therefore, the correct answer is to monitor gastric residuals to prevent aspiration, as it directly assesses the stomach's ability to empty properly and the tolerance of the feedings.
2. A nurse is caring for a client who has a new prescription for a low-cholesterol diet. Which of the following foods should the nurse recommend?
- A. Eggs
- B. Cheese
- C. Chicken breast
- D. Butter
Correct answer: C
Rationale: Chicken breast is a suitable recommendation for a low-cholesterol diet as it is low in cholesterol. Eggs and cheese are high in cholesterol and not suitable for a low-cholesterol diet. Butter is also high in cholesterol and should be avoided in a low-cholesterol diet.
3. A client has a new prescription for total parenteral nutrition (TPN). Which of the following actions should the nurse plan to take?
- A. Obtain a random blood glucose daily.
- B. Change the IV tubing every 72 hours.
- C. Apply a new dressing to the IV site every 24 hours.
- D. Weigh the client weekly.
Correct answer: A
Rationale: When a client is on total parenteral nutrition (TPN), monitoring blood glucose levels daily is crucial to manage and detect complications like hyperglycemia, which can occur due to the high glucose content in TPN solutions. Regular blood glucose monitoring helps the healthcare team adjust the TPN infusion rate to maintain optimal glucose levels and prevent adverse events. Choices B, C, and D are incorrect because changing IV tubing every 72 hours, applying a new dressing to the IV site every 24 hours, and weighing the client weekly are not specific actions directly related to monitoring and managing the effects of TPN, particularly in relation to glucose levels.
4. A client with dysphagia and at risk for aspiration needs care planning. Which intervention should the nurse include in the plan?
- A. Encourage the client to drink thickened liquids.
- B. Instruct the client to swallow with chin tucked.
- C. Provide the client with a cup with a lid.
- D. Place the client in Fowler's position for meals.
Correct answer: D
Rationale: Placing the client in Fowler's position is crucial in preventing aspiration as it helps maintain an open airway and reduces the risk of food or liquid entering the lungs during swallowing. This position promotes safer swallowing and minimizes the chances of aspiration pneumonia. Choices A, B, and C are less effective interventions for preventing aspiration. Encouraging the client to drink thickened liquids may help, but the position is more critical. Instructing the client to swallow with chin tucked is beneficial for some individuals but not as effective as positioning. Providing a cup with a lid does not directly address the risk of aspiration associated with dysphagia.
5. A client has a new prescription for a low-sodium diet. Which of the following foods should the nurse recommend?
- A. Pickles
- B. Canned soup
- C. Fresh fruits
- D. Smoked salmon
Correct answer: C
Rationale: Fresh fruits are naturally low in sodium, making them a suitable choice for a low-sodium diet. They provide essential nutrients and are a healthy option for individuals who need to limit their sodium intake. Pickles (Choice A) and canned soup (Choice B) are typically high in sodium and should be avoided in a low-sodium diet. Smoked salmon (Choice D) is also usually high in sodium due to the smoking process, so it is not a recommended choice for a low-sodium diet.
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