Nursing Elites

1. What teaching should be provided to a patient following surgical removal of a cataract?

• A. Avoid NSAIDs
• B. Wear dark glasses while outdoors
• C. Creamy white drainage is normal
• D. Reduce phosphorus intake to 700 mg/day

Correct answer: A

Rationale: The correct teaching to provide to a patient following surgical removal of a cataract is to avoid NSAIDs. NSAIDs can increase the risk of bleeding at the surgical site, so it is important to steer clear of them. Choice B, wearing dark glasses while outdoors, may be recommended post-surgery to protect the eyes from bright light, but it is not the priority teaching in this case. Choice C, stating that creamy white drainage is normal, is not accurate as drainage from the eye should be monitored and reported. Choice D, reducing phosphorus intake to 700 mg/day, is unrelated to post-cataract surgery care and is not a necessary teaching point.

2. What are the dietary instructions for a patient with pre-dialysis end-stage kidney disease?

• A. Increase protein intake
• B. Reduce sodium intake
• C. Reduce potassium intake
• D. Restrict protein intake to 0.55-0.60 g/kg/day

Correct answer: D

Rationale: The correct answer is to restrict protein intake to 0.55-0.60 g/kg/day for a patient with pre-dialysis end-stage kidney disease. Excessive protein intake can worsen kidney function in such patients. Increasing protein intake, as mentioned in choice A, is not recommended due to the strain it puts on the kidneys. While reducing sodium intake, as in choice B, is relevant for managing blood pressure, it is not specifically related to pre-dialysis end-stage kidney disease. Choice C, reducing potassium intake, is important for patients with kidney disease, but it is not the primary dietary instruction for those with pre-dialysis end-stage kidney disease.

3. What is an escharotomy, and why is it performed?

• A. To relieve pressure and improve circulation in burn injuries
• B. To reduce pain in the affected area
• C. To remove necrotic tissue from a wound
• D. To remove fluid from a burn wound

Correct answer: A

Rationale: An escharotomy is a surgical procedure performed to relieve pressure and improve circulation in areas affected by deep burns. Choice A is the correct answer because the primary goal of an escharotomy is to prevent compartment syndrome caused by increased pressure within the affected tissues. Choices B, C, and D are incorrect because an escharotomy is not primarily performed to reduce pain, remove necrotic tissue, or drain fluid from a burn wound, but to address the specific issue of compromised blood flow and pressure within deep burn injuries.

4. What is the priority intervention when a patient experiences abdominal cramping during enema administration?

• A. Lower the height of the enema solution container
• B. Stop the procedure and remove the tubing
• C. Continue the enema at a slower rate
• D. Increase the flow of the enema solution

Correct answer: A

Rationale: The correct answer is to lower the height of the enema solution container. This action can help relieve abdominal cramping by slowing the flow of the enema, reducing discomfort for the patient. Choice B, stopping the procedure and removing the tubing, is not the priority as adjusting the height of the container can often resolve the issue without needing to stop the procedure completely. Choice C, continuing the enema at a slower rate, may not address the immediate discomfort experienced by the patient. Choice D, increasing the flow of the enema solution, can exacerbate the cramping and should be avoided.

5. A client at high risk for iron deficiency anemia should increase the consumption of which of the following foods?

• A. Yogurt
• B. Apples
• C. Raisins
• D. Cheddar cheese

Correct answer: C

Rationale: The correct answer is C: Raisins. Raisins are a good source of iron, making them beneficial for a client at high risk for iron deficiency anemia. Yogurt (Choice A), apples (Choice B), and cheddar cheese (Choice D) are not significant sources of iron. Other iron-rich foods include dried fruits, red meat, and green leafy vegetables.

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