Nursing Elites

1. What sensation is used as a gauge so that patients with ileostomy can determine how often their pouch should be drained?

• A. Sensation of taste
• B. Sensation of pressure
• C. Sensation of smell
• D. Urge to defecate

Correct answer: B

Rationale: The correct answer is B: Sensation of pressure. Patients with ileostomy can determine how often their pouch should be drained by feeling the sensation of pressure. This is important as it helps prevent leakage or overflow of the pouch. The sensation of taste (choice A) and smell (choice C) are not typically used as gauges for draining the pouch in ileostomy patients. The urge to defecate (choice D) is not relevant in this context as patients with ileostomy do not pass stool through the rectum.

2. Which of the following nutrients does not provide energy?

• A. Proteins
• B. Carbohydrates
• C. Fats
• D. Vitamins

Correct answer: D

Rationale: Proteins, carbohydrates, and fats are macronutrients that provide energy in the form of calories when consumed and metabolized by the body. Each gram of protein or carbohydrate provides about 4 calories, and each gram of fat provides about 9 calories. On the other hand, vitamins do not provide energy or calories. They are micronutrients that are essential for various biochemical and physiological processes in the body, including the metabolism of macronutrients. However, they do not contribute directly to the energy supply. Therefore, the correct answer is 'D: Vitamins'. Choices A, B, and C (Proteins, Carbohydrates, and Fats) are incorrect because they are macronutrients that do provide energy/calories when metabolized.

3. A client is being educated by a nurse on snacks suitable for a low-fat, low-sodium, and low-cholesterol diet. Which of the following food choices by the client indicates the need for further teaching?

• A. A slice of cheese
• B. A jam sandwich
• C. A cup of plain popcorn
• D. A small container of applesauce

Correct answer: A

Rationale: The correct answer is A: A slice of cheese. Cheese is high in fat, sodium, and cholesterol, making it unsuitable for a low-fat, low-sodium, and low-cholesterol diet. Choices B, C, and D are more appropriate for such a diet. B: A jam sandwich can be low in fat, sodium, and cholesterol if made with whole grain bread and a low-sugar jam. C: A cup of plain popcorn is a good choice as it is low in fat and can be made without added salt. D: A small container of applesauce is also a suitable option for a low-fat, low-sodium, and low-cholesterol diet.

4. The counting of sponges is done by the Surgeon together with the:

• A. Circulating nurse
• B. Scrub nurse
• C. Assistant surgeon
• D. Nurse supervisor

Correct answer: D

Rationale: Understanding the underlying pathology and therapeutic techniques ensures that nursing care is not only reactive but also preventative, reducing the risk of complications.

5. Fatty acids may differ from one another:

• A. in chain length
• B. in degree of saturation
• C. in number of calories
• D.

Correct answer: D

Rationale: Fatty acids vary in chain length and degree of saturation, affecting their physical properties and health effects.

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