Nursing Elites

1. A client with chronic kidney disease is receiving dietary teaching from a nurse. Which of the following client statements indicates an understanding of the teaching?

• A. I will increase my intake of bananas.
• B. I will limit my intake of foods high in potassium.
• C. I will increase my intake of protein-rich foods.
• D. I will increase my intake of dairy products.

Correct answer: B

Rationale: The correct answer is B. Limiting potassium-rich foods is crucial for clients with chronic kidney disease to prevent hyperkalemia, a common complication. Increasing intake of potassium-rich foods like bananas (choice A), protein-rich foods (choice C), or dairy products (choice D) can exacerbate hyperkalemia in these clients. Bananas, protein-rich foods, and dairy products are all high in potassium, which is detrimental for individuals with chronic kidney disease. Therefore, choices A, C, and D are incorrect.

2. When managing blood pressure at home, which statement by the client indicates an understanding of the teaching provided by a nurse for hypertension?

• A. I will take my medication only when I feel dizzy.
• B. I will check my blood pressure at least once a week.
• C. I will stop taking my medication once my blood pressure is within normal range.
• D. I will sit quietly for 5 minutes before measuring my blood pressure.

Correct answer: D

Rationale: The correct answer is D because sitting quietly for 5 minutes before measuring blood pressure ensures an accurate reading and helps monitor hypertension. Choice A is incorrect as medications for hypertension should be taken as prescribed, not based on symptoms like dizziness. Choice B is not ideal as blood pressure should be checked more frequently, preferably daily. Choice C is incorrect as stopping medication abruptly once blood pressure is normal can lead to rebound hypertension.

3. A nurse is caring for a client who has chronic obstructive pulmonary disease (COPD). Which of the following findings should the nurse report to the provider?

• A. Oxygen saturation of 92%
• B. Use of pursed-lip breathing
• C. Increased anterior-posterior chest diameter
• D. Productive cough with green sputum

Correct answer: D

Rationale: The correct answer is D. A productive cough with green sputum can indicate a bacterial infection, which is a concern for clients with COPD. Reporting this finding to the provider is important for further evaluation and management. Choices A, B, and C are not as concerning in the context of COPD management. An oxygen saturation of 92% is within an acceptable range for COPD patients, pursed-lip breathing is a helpful technique for managing breathing difficulties in COPD, and an increased anterior-posterior chest diameter is a common finding in clients with COPD due to chronic air trapping.

4. A nurse is providing discharge teaching to a client who is postoperative following a laparoscopic cholecystectomy. Which of the following instructions should the nurse include?

• A. Resume a regular diet immediately.
• B. Remove the adhesive bandage after 3 days.
• C. Begin moderate activity immediately.
• D. Take a tub bath instead of a shower.

Correct answer: B

Rationale: The correct answer is B. The adhesive bandage should be removed 3 days after a laparoscopic cholecystectomy to allow the incision to heal properly. Choice A is incorrect as the client should start with a clear liquid diet and advance to a regular diet as tolerated. Choice C is incorrect because the client should gradually increase activity levels as tolerated. Choice D is incorrect as the client should avoid tub baths and opt for showers to prevent infection and promote healing.

5. A client with gastroesophageal reflux disease (GERD) is being taught about dietary management by a nurse. Which of the following instructions should the nurse include?

• A. Avoid eating spicy foods.
• B. Eat three large meals each day.
• C. Lie down after meals.
• D. Increase your intake of dairy products.

Correct answer: A

Rationale: The correct instruction for a client with GERD is to avoid eating spicy foods. Spicy foods can trigger GERD symptoms by irritating the esophagus and increasing acid reflux. Choices B, C, and D are incorrect. Eating three large meals each day can exacerbate GERD symptoms by putting pressure on the lower esophageal sphincter, lying down after meals can worsen reflux due to gravity, and increasing dairy product intake may lead to higher fat consumption, which can also trigger GERD symptoms.

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