Nursing Elites

1. A nurse manager has detected a potential problem with staffing and has asked staff members for their thoughts on the matter. Which of the following best describes the informational activity this manager is engaging in?

• A. Spokesperson
• B. Reporting
• C. Monitoring
• D. Job analysis and redesign

Correct answer: C

Rationale: The correct answer is C: 'Monitoring.' Monitoring involves regularly checking and observing the status of a unit or situation. In this scenario, the nurse manager is actively seeking feedback from staff members to assess and keep track of the staffing situation. Choice A, 'Spokesperson,' refers to a role where someone represents or speaks on behalf of a group or organization, which is not the primary activity in this case. Choice B, 'Reporting,' typically involves presenting information or data about a specific topic or issue but does not capture the ongoing observation and assessment aspect seen in monitoring. Choice D, 'Job analysis and redesign,' involves assessing and restructuring job roles, responsibilities, and tasks, which is not directly related to the action of monitoring staffing levels.

2. A client with type 1 DM is experiencing hypoglycemia. Which symptom should the nurse expect to observe?

• A. Tachycardia
• B. Polyuria
• C. Flushed skin
• D. Dry mouth

Correct answer: A

Rationale: The correct answer is A: Tachycardia. In hypoglycemia, the body releases adrenaline in response to low blood glucose levels, leading to symptoms such as tachycardia (rapid heart rate). Choice B, polyuria, refers to excessive urination and is not a typical symptom of hypoglycemia. Choice C, flushed skin, is not a common symptom of hypoglycemia; instead, pale skin and sweating are more characteristic. Choice D, dry mouth, is not directly associated with hypoglycemia; rather, it can be a symptom of hyperglycemia or dehydration.

3. The nurse is providing dietary instructions to a client with DM. The nurse instructs the client to include which item in the diet?

• A. High-fat foods
• B. Low-carbohydrate foods
• C. High-protein foods
• D. High-fiber foods

Correct answer: D

Rationale: High-fiber foods are beneficial for clients with diabetes because they help regulate blood glucose levels by slowing down the absorption of sugar. Additionally, high-fiber foods aid in maintaining satiety, supporting weight management, and preventing constipation. High-fat foods (choice A) are not recommended for clients with diabetes due to their potential negative impact on heart health and weight. While low-carbohydrate foods (choice B) can be part of a diabetes-friendly diet, high-fiber foods are more specifically beneficial for managing blood sugar levels. High-protein foods (choice C) can be included in moderation in a diabetic diet, but they are not the primary focus when it comes to improving glycemic control.

4. A client with DM is preparing for a foot care exam. The nurse should advise the client to:

• A. Wear loose-fitting shoes to protect the feet.
• B. Apply lotion to the tops and bottoms of the feet to keep the skin moist.
• C. Avoid using a heating pad to prevent burns on the feet.
• D. Avoid using sharp instruments to trim the toenails.

Correct answer: D

Rationale: The correct answer is to advise the client to avoid using sharp instruments to trim the toenails. This is crucial because using sharp instruments can lead to injuries such as cuts or wounds, increasing the risk of infections, especially in clients with diabetes who have decreased sensation in their feet. Choice A is incorrect because tight shoes can restrict circulation and increase the risk of pressure sores. Choice B is incorrect because applying lotion between the toes can create a moist environment, leading to fungal infections. Choice C is incorrect because using a heating pad can lead to burns, which can go unnoticed due to decreased sensation in diabetic feet.

5. The client is receiving dietary instructions for hypoparathyroidism. Which of the following dietary recommendations is appropriate?

• A. Increase intake of dairy products and green leafy vegetables
• B. Avoid foods high in calcium
• C. Consume a high-sodium diet
• D. Limit fluid intake to prevent fluid overload

Correct answer: A

Rationale: For clients with hypoparathyroidism, the appropriate dietary recommendation is to increase intake of calcium-rich foods like dairy products and green leafy vegetables to help manage hypocalcemia. This is because hypoparathyroidism leads to low levels of calcium in the blood, so increasing calcium intake through diet is essential. Choices B, C, and D are incorrect. Avoiding foods high in calcium (choice B) would exacerbate the hypocalcemia. Consuming a high-sodium diet (choice C) is not necessary for managing hypoparathyroidism. Limiting fluid intake (choice D) is not directly related to the dietary management of hypoparathyroidism.

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