LPN LPN
ATI PN Comprehensive Predictor 2020 Answers
1. 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.
2. What should be done to minimize the risk of injury for a client with dementia?
- A. Ensure the client has consistent caregivers
- B. Dim the lights in the client's room
- C. Allow the client to sleep with the bedrails raised
- D. Encourage family members to stay with the client
Correct answer: A
Rationale: The correct answer is to ensure the client has consistent caregivers. This helps reduce confusion and stress for clients with dementia by providing familiarity and routine. Dimming the lights in the client's room (Choice B) may not directly address the risk of injury. Allowing the client to sleep with the bedrails raised (Choice C) can pose a risk if not properly monitored. Encouraging family members to stay with the client (Choice D) may not always be feasible and may not provide the necessary professional support and consistency that consistent caregivers can offer.
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. Which lifestyle change should be emphasized for a client with hypertension?
- A. Increase sodium intake to prevent fluid retention
- B. Reduce sodium and caffeine intake
- C. Increase protein intake to promote muscle strength
- D. Increase intake of high-fat foods
Correct answer: B
Rationale: The correct answer is B: 'Reduce sodium and caffeine intake.' Clients with hypertension benefit from reducing sodium intake as it can help lower blood pressure levels. Caffeine also has a vasoconstrictive effect, which can increase blood pressure. Choices A, C, and D are incorrect. Increasing sodium intake would exacerbate hypertension due to fluid retention. While protein intake is important for overall health, it is not a primary focus in managing hypertension. Increasing intake of high-fat foods can lead to weight gain and negatively impact heart health, which is counterproductive for someone with hypertension.
5. A client who is newly diagnosed with iron deficiency anemia needs to include foods rich in iron in their diet. Which of the following foods should the nurse recommend as having the highest amount of iron?
- A. Boiled spinach
- B. Raw carrots
- C. Boiled chicken
- D. Yogurt
Correct answer: A
Rationale: Boiled spinach is an excellent source of iron, making it a top choice for individuals with iron deficiency anemia. Spinach contains non-heme iron, which may not be absorbed as efficiently as heme iron from animal sources but is still beneficial. Raw carrots, boiled chicken, and yogurt are not as rich in iron compared to spinach. Carrots are more known for their beta-carotene content, chicken is a good source of protein but not high in iron, and yogurt does not contain significant amounts of iron.
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