Nursing Elites

1. You are attending a certification on cardiopulmonary resuscitation (CPR) offered and required by the hospital employing you. This is

• A. professional course towards credits
• B. inservice education
• C. advance training
• D. continuing education

Correct answer: C

Rationale: Effective nursing care involves comprehensive assessments that address all aspects of a patient's condition, ensuring that interventions are appropriately targeted and outcomes are optimized.

2. Data analysis is to be done and the nurse researcher wants to include variability. These include the following EXCEPT:

• A. Variance C. Standards of Deviation
• B. Range D. Mean
• C.
• D.

Correct answer: A

Rationale: Patient safety and efficacy of care depend on actions rooted in established nursing protocols that consider both the immediate and long-term needs of the patient.

3. What instruction should a nurse include when teaching a client who has recently been prescribed a low-sodium diet?

• A. Avoid foods such as smoked meats and frozen dinners.
• B. Select foods with less than 4g of sodium as indicated on food labels.
• C. Use soy sauce for flavoring foods instead of table salt.
• D. Processed and prepared foods are typically low in sodium.

Correct answer: A

Rationale: The correct answer is A, which directs the client to avoid foods such as smoked meats and frozen dinners. These types of foods are typically high in sodium, making them unsuitable for a low-sodium diet. Option B is incorrect because foods with less than 4g of sodium might still be high in sodium for individuals on low-sodium diets. The daily recommended intake of sodium for a low-sodium diet is usually around 1.5g to 2g. Hence, 4g of sodium in a single food product can be excessive. Option C is incorrect as soy sauce, although a different source of flavor, is also high in sodium and should be used sparingly, if at all, in a low-sodium diet. Option D is incorrect because processed and prepared foods are usually not low in sodium. In fact, these foods often have high sodium content due to added salts and preservatives.

4. When assessing older adult clients for malnutrition at an adult day care center, which risk factors should the nurse consider?

• A. Dental problems
• B. Depression
• C. Both A and B
• D. Ability to prepare meals

Correct answer: C

Rationale: The correct answer is C: Both A and B. Dental problems and depression are both significant risk factors for malnutrition in older adults. Dental problems can lead to difficulty in chewing and swallowing, resulting in reduced food intake. On the other hand, depression can cause changes in appetite and decreased interest in eating, which can also contribute to malnutrition. Although the ability to prepare meals is important, it is not specifically identified as a risk factor for malnutrition within the context of this question. Therefore, choices A and B are the most appropriate answers.

5. Which group is least susceptible to insufficient intake of protein?

• A. The elderly
• B. Individuals with low income
• C. Adults participating in endurance exercise
• D. Patients who are chronically ill

Correct answer: C

Rationale: Adults who participate in endurance exercise are typically more aware of their nutritional needs and have higher protein intake compared to other groups. The rationale behind why the other choices are incorrect is as follows: A: The elderly are often at a higher risk of insufficient protein intake due to various factors such as reduced appetite, dental issues, and decreased muscle mass. B: Individuals with low income may struggle to afford protein-rich foods, making them more susceptible to insufficient protein intake. D: Patients who are chronically ill may have specific dietary restrictions or challenges that can lead to inadequate protein consumption.

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