Nursing Elites

1. A client with meningitis is being assessed by a healthcare provider. Which of the following findings should the provider expect?

• A. Negative Brudzinski’s sign.
• B. Flaccid neck muscles.
• C. Petechial rash.
• D. Hypoactive deep tendon reflexes.

Correct answer: C

Rationale: A petechial rash is a characteristic finding in clients with meningitis, indicating small, pinpoint hemorrhages under the skin. This rash results from the infection's impact on the blood vessels. Petechiae are important to recognize as they can help differentiate meningitis from other conditions with similar symptoms. Brudzinski’s sign, neck stiffness, and positive Kernig’s sign are more common physical exam findings in meningitis. Flaccid neck muscles and hypoactive deep tendon reflexes are not typically associated with meningitis.

2. When teaching a client with a new diagnosis of hepatitis about dietary management, which of the following statements should the nurse include?

• A. Increase your intake of high-protein foods.
• B. Decrease your intake of high-protein foods.
• C. Avoid foods that contain lactose.
• D. Increase your intake of dairy products.

Correct answer: B

Rationale: For a client with hepatitis, it is important to decrease the intake of high-protein foods. High-protein foods can be harder for the liver to process and may exacerbate symptoms or contribute to liver damage. Recommending a diet with moderate protein intake is beneficial for managing symptoms and promoting liver health. Choice A is incorrect as increasing high-protein foods can strain the liver. Choice C is not directly related to hepatitis unless there is an intolerance present. Choice D is also incorrect because increasing dairy products may not be suitable for all individuals with hepatitis, especially if there are underlying liver conditions that could be aggravated by certain dairy components.

3. Which of the following dietary modifications should be recommended to a client with hypertension?

• A. Increase sodium intake.
• B. Reduce potassium intake.
• C. Increase fiber intake.
• D. Reduce calcium intake.

Correct answer: C

Rationale: Increasing fiber intake is a beneficial dietary modification for clients with hypertension. Fiber helps in reducing blood pressure and improving cardiovascular health by promoting better digestion and regulating cholesterol levels. Therefore, advising a client with hypertension to increase fiber intake can be beneficial for their overall health. In contrast, increasing sodium intake can lead to higher blood pressure, reducing potassium intake is not recommended as potassium helps in regulating blood pressure, and reducing calcium intake is not typically necessary for hypertension management.

4. A healthcare professional is assessing a client who has deep-vein thrombosis (DVT). Which of the following findings should the professional expect?

• A. Swelling of the affected limb.
• B. Diminished peripheral pulses.
• C. Coolness of the affected limb.
• D. Redness and warmth of the affected limb.

Correct answer: D

Rationale: Redness and warmth of the affected limb are classic signs of deep-vein thrombosis (DVT) due to inflammation and increased blood flow. These symptoms occur as a result of the blood clot obstructing normal blood flow and causing localized inflammation in the affected limb. Swelling of the affected limb, diminished peripheral pulses, and coolness are not typically associated with DVT. Swelling can be present but is often accompanied by the characteristic redness and warmth. Diminished pulses and coolness are more indicative of arterial insufficiency rather than venous thrombosis.

5. A client with a new diagnosis of hyperlipidemia is receiving teaching from a healthcare provider. Which of the following statements by the client indicates an understanding of the teaching?

• A. I will decrease my intake of fiber.
• B. I will increase my intake of red meat.
• C. I will decrease my intake of saturated fats.
• D. I will increase my intake of salt.

Correct answer: C

Rationale: The correct answer is C. Decreasing saturated fats is essential in managing hyperlipidemia. Saturated fats can raise LDL cholesterol levels, contributing to the condition. By reducing intake of saturated fats, the client can help lower their cholesterol levels and improve their overall lipid profile. Choices A, B, and D are incorrect. Decreasing fiber intake (Choice A) is not recommended as fiber can help lower cholesterol levels. Increasing red meat intake (Choice B) is not advisable as red meat is often high in saturated fats. Increasing salt intake (Choice D) is unrelated to managing hyperlipidemia and can even be detrimental due to its association with high blood pressure.

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