Nursing Elites

1. A healthcare provider is providing teaching to a client who has a new prescription for metronidazole. The healthcare provider should instruct the client to avoid which of the following?

• A. Dairy products
• B. Alcohol
• C. Leafy green vegetables
• D. Grapefruit juice

Correct answer: B

Rationale: The correct answer is B: Alcohol. Clients should avoid alcohol while taking metronidazole due to the risk of a disulfiram-like reaction. This reaction can cause symptoms like flushing, headache, nausea, and vomiting when alcohol is consumed while on metronidazole. Dairy products, leafy green vegetables, and grapefruit juice do not have significant interactions with metronidazole. Dairy products do not interfere with metronidazole absorption; leafy green vegetables are safe to consume as they do not affect metronidazole metabolism, and grapefruit juice is not contraindicated with metronidazole.

2. A client with heart failure is being instructed on laxative use. Which of the following laxatives should the client avoid?

• A. Sodium phosphate
• B. Psyllium
• C. Bisacodyl
• D. Polyethylene glycol

Correct answer: A

Rationale: The correct answer is A: Sodium phosphate. Clients with heart failure often follow a sodium-restricted diet. Sodium phosphate laxatives can lead to sodium absorption, causing fluid retention, which is contraindicated in heart failure. It is crucial to avoid sodium phosphate laxatives in these clients to prevent exacerbation of fluid overload and heart failure symptoms. Psyllium (choice B), Bisacodyl (choice C), and Polyethylene glycol (choice D) are not contraindicated in clients with heart failure and can be used safely for bowel management.

3. A client with type 2 Diabetes Mellitus is starting Repaglinide. Which statement by the client indicates understanding of the administration of this medication?

• A. I'll take this medicine with my meals.
• B. I'll take this medicine 30 minutes before I eat.
• C. I'll take this medicine just before I go to bed.
• D. I'll take this medicine as soon as I wake up in the morning.

Correct answer: B

Rationale: The correct answer is B. Repaglinide causes a rapid, short-lived release of insulin. It is crucial for the client to take this medication 15-30 minutes before each meal to synchronize the peak insulin availability with mealtime glucose elevation, maximizing its effectiveness in controlling blood sugar levels. Choice A is incorrect because taking the medicine with meals may not optimize its action. Choice C is incorrect as taking the medicine before going to bed is not in line with its mechanism of action. Choice D is incorrect as taking the medicine upon waking up does not coincide with mealtime glucose elevation.

4. Which of the following drugs is associated with the reaction of Cinchonism?

• A. Valproic acid
• B. Quinidine
• C. Isoniazid
• D. Ethosuximide

Correct answer: B

Rationale: Cinchonism is associated with Quinidine, not Valproic acid, Isoniazid, or Ethosuximide. Cinchonism is characterized by symptoms such as tinnitus, dizziness, and headaches. Quinidine, being an antiarrhythmic agent, can lead to this condition as a side effect.

5. A client has a new prescription for Digoxin. Which of the following instructions should the nurse include?

• A. Take the medication with food.
• B. Monitor your pulse before taking the medication.
• C. Expect to have an increased appetite.
• D. Discontinue the medication if you feel nauseated.

Correct answer: B

Rationale: When educating a client about Digoxin, it is crucial to instruct them to monitor their pulse before taking the medication. Digoxin can lead to bradycardia, so monitoring the pulse is essential to ensure it is not below 60 beats per minute before taking each dose. If the pulse is low, the client should hold the dose and seek guidance from their healthcare provider. Choices A, C, and D are incorrect. Taking Digoxin with food may affect its absorption, Digoxin is not known to increase appetite, and feeling nauseated does not necessarily indicate the need to discontinue the medication.

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