Nursing Elites

1. A healthcare provider is assessing a child with suspected rheumatic fever. What clinical manifestation is the provider likely to observe?

• A. Jaundice
• B. Peeling skin on the hands and feet
• C. High fever
• D. Severe joint pain

Correct answer: D

Rationale: Severe joint pain is a classic symptom of rheumatic fever, resulting from inflammation of the joints. Rheumatic fever primarily affects the joints, heart, skin, and the central nervous system. Jaundice (Choice A) is not typically associated with rheumatic fever. Peeling skin on the hands and feet (Choice B) is more characteristic of conditions like Kawasaki disease. While high fever (Choice C) can be present in rheumatic fever, it is not as specific or characteristic as severe joint pain.

2. A nurse is caring for an infant with a tentative diagnosis of hypertrophic pyloric stenosis (HPS). What is most important for the nurse to assess?

• A. Quality of the cry
• B. Signs of dehydration
• C. Coughing up feedings
• D. Characteristics of the stool

Correct answer: B

Rationale: The correct answer is B: Signs of dehydration. Assessing for signs of dehydration is crucial in infants with hypertrophic pyloric stenosis (HPS) because they are at high risk due to frequent vomiting. Dehydration can lead to serious complications if not promptly addressed. Choices A, C, and D are not the priority assessments for HPS. While the quality of the cry can provide some information on the infant's distress level, dehydration assessment takes precedence. Coughing up feedings may not be specific to HPS, and characteristics of the stool, although important in general assessments, are not the priority in this situation.

3. The caregiver is teaching the mother of a toddler about burn prevention. Which response by the mother indicates a need for further teaching?

• A. We will leave fireworks displays to the professionals.
• B. I will set our water heater at 130 degrees.
• C. All sleepwear should be flame retardant.
• D. The handles of pots on the stove should face inward.

Correct answer: B

Rationale: Setting the water heater at 130 degrees can lead to scald burns. The recommended temperature setting for water heaters is no higher than 120 degrees to prevent burns. Choice A is correct as it shows awareness of the risks of fireworks. Choice C is correct as flame-retardant sleepwear can help prevent burns. Choice D is correct as inward-facing pot handles prevent accidental spills and burns. Option B is incorrect due to the unsafe water heater temperature setting.

4. After undergoing surgery using steel bar placement to correct pectus excavatum, what position should the nurse instruct the parents to avoid for the child?

• A. Semi-Fowler position.
• B. Supine position.
• C. High Fowler position.
• D. Side-lying position.

Correct answer: D

Rationale: After undergoing surgery for pectus excavatum correction with steel bar placement, the nurse should instruct the parents to avoid placing the child in a side-lying position. This position should be avoided to prevent displacement of the steel bar, which could compromise the surgical outcome. Semi-Fowler, supine, and high Fowler positions do not pose the same risk of displacing the steel bar and are generally safe and comfortable for the child in this postoperative period.

5. When teaching an adolescent with type 1 diabetes about dietary management, what should the nurse include?

• A. Eating meals at home is recommended.
• B. Food portions should be measured using a gram scale.
• C. Ensure a ready source of glucose is available.
• D. No specific foods need to be cooked for the adolescent.

Correct answer: C

Rationale: When teaching an adolescent with type 1 diabetes about dietary management, it is crucial to ensure a ready source of glucose is available. In cases of hypoglycemia, having a quick source of glucose can help raise blood sugar levels rapidly. Option A is not the most critical aspect of dietary management for an adolescent with type 1 diabetes. While it is generally recommended to eat meals at home for better control over food choices, the availability of a ready glucose source takes precedence. Option B, weighing foods on a gram scale, may not be practical for every meal and could be burdensome. Option D, cooking specific foods for the adolescent, is not necessary as the focus should be on the overall dietary plan rather than individualized meals.

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