Nursing Elites

1. What are the key differences between viral and bacterial infections?

• A. Viral infections typically last longer than bacterial infections.
• B. Bacterial infections typically cause high fever.
• C. Both bacterial and viral infections cause rashes.
• D. Viral infections cause sudden onset of symptoms.

Correct answer: A

Rationale: The correct answer is A. Viral infections typically last longer than bacterial infections. This is because viral infections often require the body's immune system to fight off the virus, leading to a longer duration of illness. Bacterial infections, on the other hand, often cause a rapid onset of symptoms due to the toxins produced by bacteria. Choice B is incorrect because not all bacterial infections cause high fever. Choice C is incorrect because rashes can be caused by both bacterial and viral infections, but not always. Choice D is incorrect because while some viral infections may cause a sudden onset of symptoms, it is not a key distinguishing factor between viral and bacterial infections.

2. What are the complications of untreated hyperglycemia?

• A. Diabetic ketoacidosis and dehydration
• B. Hypoglycemia and hypertension
• C. Infection and liver failure
• D. Pulmonary edema and electrolyte imbalance

Correct answer: A

Rationale: The correct answer is A: Diabetic ketoacidosis and dehydration. Untreated hyperglycemia can lead to diabetic ketoacidosis, a serious complication characterized by high blood sugar, the presence of ketones in the urine, and acidosis. Dehydration is also a common complication of untreated hyperglycemia. Choices B, C, and D are incorrect because hypoglycemia and hypertension are not typical complications of untreated hyperglycemia. Infection and liver failure, as well as pulmonary edema and electrolyte imbalance, are also not direct complications of untreated hyperglycemia.

3. How should a healthcare professional manage a patient with fluid volume deficit?

• A. Encourage oral fluid intake
• B. Administer IV fluids as ordered
• C. Monitor urine output and check electrolyte levels
• D. Monitor skin turgor and capillary refill

Correct answer: A

Rationale: Encouraging oral fluid intake is a crucial nursing intervention in managing a patient with fluid volume deficit. By encouraging oral fluid intake, the patient can increase hydration levels, helping to correct the deficit. Administering IV fluids may be necessary in severe cases or when the patient is unable to tolerate oral intake. Monitoring urine output and checking electrolyte levels are essential aspects of assessing fluid volume status, but they are not direct interventions for correcting fluid volume deficit. Monitoring skin turgor and capillary refill are important assessments for fluid volume status but are not direct management strategies.

4. A nurse is caring for a client who has severe preeclampsia and is receiving magnesium sulfate intravenously. The nurse discontinues the magnesium sulfate after the client displays toxicity. Which of the following actions should the nurse take?

• A. Position the client supine.
• B. Prepare an IV bolus of dextrose 5% in water.
• C. Administer methylergonovine IM.
• D. Administer calcium gluconate IV.

Correct answer: D

Rationale: In cases of magnesium sulfate toxicity, calcium gluconate is the antidote that should be administered promptly. Positioning the client supine (Choice A) is not the priority in this scenario. Administering dextrose 5% in water (Choice B) is not indicated for magnesium sulfate toxicity. Methylergonovine IM (Choice C) is used for postpartum hemorrhage, not for magnesium sulfate toxicity.

5. A client who is newly diagnosed with iron deficiency anemia needs to include foods rich in iron in their diet. Which of the following foods should the nurse recommend as having the highest amount of iron?

• A. Boiled spinach
• B. Raw carrots
• C. Boiled chicken
• D. Yogurt

Correct answer: A

Rationale: Boiled spinach is an excellent source of iron, making it a top choice for individuals with iron deficiency anemia. Spinach contains non-heme iron, which may not be absorbed as efficiently as heme iron from animal sources but is still beneficial. Raw carrots, boiled chicken, and yogurt are not as rich in iron compared to spinach. Carrots are more known for their beta-carotene content, chicken is a good source of protein but not high in iron, and yogurt does not contain significant amounts of iron.

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