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ATI PN Comprehensive Predictor 2020 Answers
1. A nurse is caring for a client who has diabetes mellitus and is experiencing hypoglycemia. Which of the following findings should the nurse expect?
- A. Bradycardia
- B. Tachycardia
- C. Hypotension
- D. Diaphoresis
Correct answer: A
Rationale: Corrected Rationale: Bradycardia is a common sign of hypoglycemia due to the body's response to low blood sugar. During hypoglycemia, the body releases epinephrine, leading to sympathetic nervous system activation. This can result in bradycardia as a compensatory mechanism to preserve glucose for vital organs such as the brain. Tachycardia, hypotension, and diaphoresis are more commonly associated with hypoglycemia when it progresses to severe stages and the body's compensatory mechanisms are overwhelmed.
2. What is the healthcare provider's role in providing patient education about hypertension management?
- A. Encourage lifestyle modifications and medication adherence
- B. Advise patients to avoid physical activity
- C. Recommend a low-sodium diet
- D. Increase potassium in the diet
Correct answer: A
Rationale: The correct answer is A: Encourage lifestyle modifications and medication adherence. Patient education in hypertension management should focus on encouraging lifestyle changes like a healthy diet, exercise, stress management, and adherence to prescribed medications. Choices B, C, and D are incorrect because advising patients to avoid physical activity, recommending a low-sodium diet, and increasing potassium intake, although related to hypertension management, do not encompass the comprehensive approach needed for effective patient education on this topic.
3. What is the most appropriate safety measure for a client using home oxygen?
- A. Store oxygen tanks upright when not in use
- B. Ensure oxygen tanks are kept upright at all times
- C. Allow family members to smoke in designated areas
- D. Keep oxygen equipment at least 10 feet away from heat sources
Correct answer: B
Rationale: The correct answer is to ensure oxygen tanks are kept upright at all times. This is important to prevent the tanks from falling over, which can lead to injuries or tank damage. Choice A is incorrect because oxygen tanks should not be stored in a closet when not in use, as this can lead to poor ventilation and potential hazards. Choice C is incorrect because smoking near oxygen tanks poses a significant fire risk. Choice D is incorrect because while it is important to keep oxygen equipment away from heat sources, ensuring the tanks are kept upright is a more critical safety measure.
4. What is the priority intervention when managing a client with delirium?
- A. Administer antipsychotic medication to calm the client
- B. Identify any reversible causes of delirium
- C. Provide a low-stimulation environment
- D. Administer sedative medication to control agitation
Correct answer: B
Rationale: The correct answer is to identify any reversible causes of delirium. Delirium is often caused by underlying issues such as infections, medication side effects, or metabolic imbalances. Addressing these root causes can help resolve delirium more effectively. Administering antipsychotic or sedative medications should not be the initial approach as they can worsen delirium in some cases. Providing a low-stimulation environment is beneficial but not the priority when reversible causes need to be addressed first.
5. A client diagnosed with gout is receiving dietary instruction from a nurse. What dietary advice should be provided?
- A. Limit intake of fresh fruits and uncooked vegetables
- B. Limit intake of red meat and shellfish
- C. Limit intake of dairy products
- D. Increase intake of leafy greens
Correct answer: B
Rationale: The correct answer is to limit the intake of red meat and shellfish. These foods are high in purines, which can increase uric acid levels and trigger gout flare-ups. Fresh fruits, uncooked vegetables, dairy products, and leafy greens are generally not associated with exacerbating gout symptoms and do not need to be significantly restricted in the diet of someone with gout.
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