Nursing Elites

1. A client has acute dysphagia. Which of the following nursing interventions should be included in the plan of care?

• A. Providing a straw for consumption of liquids
• B. Encouraging larger bites
• C. Placing the client in semi-Fowler's position during meals
• D. Instructing the client to tilt head forward when swallowing

Correct answer: C

Rationale: Placing the client in semi-Fowler's position during meals is the correct intervention for a client with acute dysphagia. This position helps prevent aspiration by facilitating swallowing. Providing a straw for consumption of liquids (Choice A) can increase the risk of aspiration and is not recommended for clients with dysphagia. Encouraging larger bites (Choice B) can also increase the risk of choking and aspiration. Instructing the client to tilt the head forward when swallowing (Choice D) is not the recommended technique for managing dysphagia as it does not address the underlying issue effectively.

2. Scurvy is caused by a deficiency of ascorbic acid (Vitamin C) because ascorbic acid is required for collagen synthesis. Is this statement true or false?

• A. TRUE
• B. FALSE
• C. Not applicable
• D. Not applicable

Correct answer: A

Rationale: The statement is accurate. Scurvy is indeed caused by a deficiency in ascorbic acid, which is another name for Vitamin C. This vitamin plays a crucial role in the synthesis of collagen, a protein that helps in the formation and strength of skin, blood vessels, tissues, and bones. When the body lacks Vitamin C, it cannot produce enough collagen, leading to symptoms associated with scurvy such as bleeding gums and weakened immunity. The choice 'False' is incorrect because it contradicts the proven medical and scientific understanding of the causes of scurvy. Choices 'C' and 'D' are marked as 'Not applicable' because the question only requires a true or false answer.

3. Which of the following foods should be avoided by patients experiencing xerostomia, except one? Which is the exception?

• A. Saltines
• B. Salsa
• C. Alcohol
• D. Dill pickles

Correct answer: D

Rationale: The correct answer is Dill pickles. Unlike the other choices, which can exacerbate xerostomia due to their dry or irritating nature, dill pickles, being tart and sour, can actually help stimulate saliva flow, which is beneficial for patients with xerostomia. Saltines, salsa, and alcohol are all known to contribute to dry mouth and should generally be avoided by individuals experiencing xerostomia.

4. A client is on a 2,000-calorie American Diabetes Association (ADA) diet and substitutes whole milk with skim milk. Which of the following items can the client add to the oatmeal on his breakfast tray?

• A. One 1/8 teaspoon of salt
• B. One ounce of raisins
• C. One tablespoon of low-fat margarine
• D. One teaspoon of brown sugar

Correct answer: B

Rationale: The correct answer is one ounce of raisins. Raisins are a healthy option to add to oatmeal as they provide natural sweetness without added sugars. They are a good source of fiber and essential nutrients. Option A, one 1/8 teaspoon of salt, is not necessary for flavoring oatmeal. Option C, one tablespoon of low-fat margarine, may add unnecessary fat to the meal. Option D, one teaspoon of brown sugar, adds extra sugar, which should be limited in a diabetes-friendly diet.

5. Can a person with Celiac disease eat Poptarts that contain gluten?

• A. Yes
• B. No
• C. Only in small quantities
• D. Only if they are gluten-free Poptarts

Correct answer: B

Rationale: A person with Celiac disease cannot consume Poptarts that contain gluten because gluten is a protein found in wheat, barley, and rye, triggering an autoimmune response in individuals with Celiac disease and damaging their small intestine. Even small quantities of gluten can lead to this harmful response, making choices 'A' and 'C' incorrect. While gluten-free Poptarts may be suitable for individuals with Celiac disease, regular Poptarts containing gluten are not safe for consumption by them, rendering choice 'D' incorrect as well.

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