when performing endotracheal suctioning the nurse applies suctioning while withdrawing and gently rotating the catheter 360 degrees for which of the f
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Nursing Elites

ATI RN

Nutrition ATI Test

1. When performing endotracheal suctioning, the nurse applies suctioning while withdrawing and gently rotating the catheter 360 degrees for which of the following time periods?

Correct answer: D

Rationale: During endotracheal suctioning, the nurse should apply suctioning while withdrawing and gently rotating the catheter 360 degrees for a short period of 0-5 seconds. This brief duration helps minimize the risk of hypoxia and trauma to the airway. Choices A, B, and C suggest longer time periods for suctioning, which can increase the risk of complications such as hypoxia, mucosal damage, and the removal of excess amounts of airway secretions.

2. Which of the following statements are true about iron?

Correct answer: C

Rationale: Choice C is correct because iron absorption is indeed increased by Vitamin C and during pregnancy. The other choices are incorrect. Choice A is wrong as there are no universally accepted percentages for the iron needs of vegans and endurance athletes. Choice B is inaccurate as iron deficiency is actually one of the most common nutritional deficiencies worldwide. Choice D is incorrect because tannic acid and calcium in milk actually inhibit iron absorption rather than increasing it.

3. What is the role of fat in digestion?

Correct answer: B

Rationale: The correct answer is B: Emulsify fats in the small intestine. Bile emulsifies fats in the small intestine, breaking them down into smaller droplets that can be more easily digested by enzymes like lipase. Choice A is incorrect as fats are not digested in the stomach but rather in the small intestine. Choice C is incorrect as fats are transported through the lymphatic system instead of the circulatory system. Choice D is incorrect as fats are broken down into smaller components through emulsification, not splitting.

4. Loss of smell results in a condition that limits capacity to detect the flavor of food and beverages called:

Correct answer: C

Rationale: Anosmia is the loss of the sense of smell, which significantly impacts the ability to detect flavors in food and beverages.

5. Churns chyme and has an environment of pH2; holds 4-6 cups of food:

Correct answer: A

Rationale: The stomach churns food into chyme and has a highly acidic environment (pH 2) to aid in the digestion of proteins and other nutrients.

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