Nursing Elites

1. A Hazard Analysis and Critical Control Points (HACCP) program would address which element of food service?

• A. cleaning and disinfecting of utensils
• B. developing healthy menus
• C. controlling patient calorie intake
• D. prescribing diets for patients with swallowing problems

Correct answer: A

Rationale: The correct answer is A. Hazard Analysis and Critical Control Points (HACCP) programs are designed to ensure food safety by identifying and controlling potential hazards. This includes addressing the cleaning and disinfecting of utensils to prevent contamination and maintain safe food handling practices. Choices B, C, and D are incorrect because HACCP primarily focuses on preventing food safety hazards rather than developing menus, controlling calorie intake, or prescribing diets for specific medical conditions.

2. A nurse is teaching a client who needs to increase their daily fluid intake. Which of the following foods has the highest percentage of water by weight?

• A. Yogurt
• B. Milk
• C. Lettuce
• D. Honey

Correct answer: C

Rationale: The correct answer is Lettuce. Lettuce has the highest percentage of water by weight among the options provided, making it an excellent choice to increase fluid intake. Yogurt and milk have some water content but are not as high in water percentage as lettuce. Honey, on the other hand, contains very little water and is not a good choice for increasing fluid intake.

3. A client is being taught by a nurse about adding more fiber to the diet. Which of the following foods has the highest fiber content?

• A. 1 cup cooked sweet potato
• B. 1 slice rye toast
• C. 1 cup raw watermelon
• D. 1 oz cashews

Correct answer: D

Rationale: The correct answer is D, 1 oz of cashews. Cashews have a higher fiber content compared to sweet potato, rye toast, and watermelon. While sweet potatoes and rye toast contain fiber, cashews have a higher concentration, making them a better choice for increasing fiber intake. Watermelon, on the other hand, is low in fiber compared to the other options provided.

4. Which of the four phases of emergency management is defined as 'sustained action that reduces or eliminates long-term risk to people and property from natural hazards and their effects'?

• A. Recovery
• B. Mitigation
• C. Response
• D. Preparedness

Correct answer: B

Rationale: The correct answer is B, 'Mitigation.' Mitigation is the phase of emergency management that focuses on sustained actions aimed at reducing or eliminating long-term risks to people and property from natural hazards. Recovery (A) involves restoring and rebuilding infrastructure, housing, and services after a disaster. Response (C) deals with immediate actions taken to save lives and prevent further damage during a disaster. Preparedness (D) involves planning, training, and equipping organizations and communities to effectively respond to emergencies.

5. During an initial visit with an older adult client living alone and having difficulty preparing meals, what should the home health nurse do first?

• A. Discuss nutritional requirements with the client.
• B. Refer the client to a senior citizen center.
• C. Arrange for a home-delivered meal program.
• D. Perform a nutrition screening.

Correct answer: D

Rationale: Performing a nutrition screening is the most appropriate action for the nurse to take first. This allows the nurse to assess the client's current nutritional status and identify any specific needs. Discussing nutritional requirements with the client (Choice A) may be important but should come after the initial assessment. Referring the client to a senior citizen center (Choice B) or arranging for a home-delivered meal program (Choice C) are actions that may be considered later based on the findings of the nutrition screening.

Similar Questions