Nursing Elites

1. A client diagnosed with hypertension requires lifestyle changes. What change should the nurse emphasize?

• A. Increase intake of high-fat foods
• B. Reduce sodium intake
• C. Reduce intake of dairy products
• D. Increase intake of high-protein foods

Correct answer: B

Rationale: Reducing sodium intake is crucial for managing hypertension as excess sodium can lead to increased blood pressure. High-fat foods (Choice A) are not recommended as they can contribute to heart issues. While dairy products (Choice C) should be consumed in moderation, they are not specifically targeted in hypertension management. High-protein foods (Choice D) are not the priority; rather, reducing sodium intake takes precedence due to its direct impact on blood pressure levels.

2. A nurse is reviewing the plan of care for a client who is taking digoxin. Which of the following findings should the nurse monitor as an adverse effect of this medication?

• A. Hypokalemia
• B. Hypernatremia
• C. Hypertension
• D. Tachycardia

Correct answer: A

Rationale: The correct answer is A: Hypokalemia. Hypokalemia is an adverse effect of digoxin. Digoxin can cause hypokalemia, which increases the risk of toxicity. Monitoring potassium levels is crucial when a client is taking digoxin. Choices B, C, and D are incorrect as hypernatremia, hypertension, and tachycardia are not directly associated with digoxin use.

3. What advice should be given to a client experiencing constipation?

• A. Encourage the client to drink water frequently
• B. Increase dietary fiber to relieve constipation
• C. Administer a laxative to relieve discomfort
• D. Encourage the client to increase physical activity

Correct answer: B

Rationale: The correct advice to give to a client experiencing constipation is to increase dietary fiber. Dietary fiber helps relieve constipation by promoting regular bowel movements. Encouraging the client to drink water frequently (Choice A) is also important for overall bowel health, but increasing dietary fiber is more directly related to relieving constipation. Administering a laxative (Choice C) should not be the first-line recommendation and should only be considered if dietary and lifestyle changes do not work. Encouraging the client to increase physical activity (Choice D) can be beneficial for overall health but may not directly address the issue of constipation.

4. A nurse is providing dietary teaching to a client who has chronic kidney disease. Which of the following food choices by the client indicates an understanding of the teaching?

• A. Canned soup
• B. Grilled chicken
• C. Peanut butter
• D. Orange juice

Correct answer: B

Rationale: Grilled chicken is the correct choice as it is a low-potassium, low-sodium option suitable for clients with chronic kidney disease. Canned soup (choice A) is typically high in sodium, which is not recommended for this client population. Peanut butter (choice C) is high in potassium and phosphorus, which should be limited in individuals with kidney disease. Orange juice (choice D) is high in potassium and should be consumed in moderation by clients with chronic kidney disease.

5. What are the risk factors for the development of pressure ulcers, and how can they be prevented?

• A. Immobility and poor nutrition
• B. Increased mobility and proper hygiene
• C. Excess moisture and lack of movement
• D. Frequent turning and repositioning

Correct answer: A

Rationale: The correct answer is A: Immobility and poor nutrition are significant risk factors for pressure ulcers. Immobility leads to prolonged pressure on certain body areas, increasing the risk of tissue damage. Poor nutrition can impair skin integrity and the body's ability to heal. Prevention strategies include frequent turning and repositioning to relieve pressure points. Choice B is incorrect because increased mobility actually reduces the risk of pressure ulcers. Choice C is incorrect as excess moisture can contribute to skin breakdown, but it is not a primary risk factor. Choice D is incorrect as frequent turning and repositioning are part of the prevention measures, not risk factors.

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