Nursing Elites

1. A client with a nasogastric tube receiving intermittent enteral feedings should be positioned in which way?

• A. Flush the tube with 15 mL of sterile water before feedings.
• B. Place the client in a supine position during feedings.
• C. Position the client with the head of the bed elevated 45 degrees.
• D. Check gastric residuals every 8 hours.

Correct answer: C

Rationale: Positioning the client with the head of the bed elevated at 45 degrees is crucial during enteral feedings to prevent aspiration. This position helps reduce the risk of regurgitation and aspiration of feedings into the lungs. Option A is not necessary before feedings. Placing the client in a supine position (Option B) increases the risk of aspiration. Checking gastric residuals every 8 hours (Option D) is important but not directly related to positioning during enteral feedings.

2. A healthcare provider is caring for a client who has been diagnosed with sepsis. Which of the following laboratory results indicates that the client is developing disseminated intravascular coagulation (DIC)?

• A. Elevated hemoglobin
• B. Elevated white blood cell count
• C. Decreased fibrinogen level
• D. Decreased platelet count

Correct answer: D

Rationale: The correct answer is D, decreased platelet count. In disseminated intravascular coagulation (DIC), there is widespread activation of clotting factors leading to the formation of multiple blood clots throughout the body, which can deplete platelets. A decreased platelet count is a hallmark of DIC. Elevated hemoglobin (choice A) and elevated white blood cell count (choice B) are not specific indicators of DIC. While fibrinogen levels (choice C) can be decreased in DIC due to consumption, a decreased platelet count is a more specific and early sign of DIC development.

3. What is the best way to manage a patient's pain postoperatively?

• A. Administer analgesics regularly
• B. Administer pain medication PRN
• C. Encourage deep breathing exercises
• D. Provide distraction techniques

Correct answer: A

Rationale: The correct answer is A: Administer analgesics regularly. Postoperative pain management often requires a scheduled, around-the-clock administration of analgesics to maintain a consistent level of pain relief and minimize the risk of breakthrough pain. Choice B, administering pain medication PRN (as needed), may lead to inadequate pain control as the medication is not given preemptively. Choice C, encouraging deep breathing exercises, can be beneficial for pain management but should be used as an adjunct to analgesic therapy. Choice D, providing distraction techniques, may help some patients cope with pain but should not be the primary method of pain management postoperatively.

4. How should a healthcare provider manage a patient with chronic pain?

• A. Administer analgesics
• B. Encourage physical activity
• C. Administer non-pharmacological interventions
• D. Encourage deep breathing exercises

Correct answer: A

Rationale: Administering prescribed analgesics is a crucial aspect of managing chronic pain effectively. Analgesics help alleviate pain symptoms and improve the patient's quality of life. While physical activity and non-pharmacological interventions can also play a role in pain management, the immediate need for relief in chronic pain often requires pharmacological intervention. Encouraging deep breathing exercises may provide some relief in certain situations, but it may not be as effective as analgesics for managing chronic pain.

5. A client with hypertension is being taught about dietary modifications by a nurse. Which of the following food choices by the client indicates an understanding of the teaching?

• A. I will choose processed meats for meals.
• B. I will eat canned vegetables to reduce my sodium intake.
• C. I will eat fresh fruits and vegetables each day.
• D. I will increase my intake of canned soups.

Correct answer: C

Rationale: The correct answer is C. Choosing fresh fruits and vegetables is a healthy choice for someone with hypertension as they are low in sodium and high in nutrients. Processed meats (A) are high in sodium and unhealthy fats, which can worsen hypertension. Canned vegetables (B) often have added sodium, so fresh is a better choice. Canned soups (D) are typically high in sodium and should be limited in a hypertensive diet.

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