Nursing Elites

1. A client has a tracheostomy and requires suctioning. Which of the following actions should be taken?

• A. Hyperoxygenate the client before suctioning
• B. Insert the catheter while exhalation
• C. Apply suction after inserting the catheter
• D. Limit suctioning to no more than 15 seconds

Correct answer: A

Rationale: Hyperoxygenating the client before suctioning is crucial to prevent hypoxia during the procedure. By using a manual resuscitation bag with 100% oxygen, the nurse should provide several breaths to the client to ensure sufficient oxygenation before starting suctioning. This approach helps maintain oxygen levels and decreases the risk of hypoxia, which may arise when suctioning interrupts the normal respiratory process. Choices B, C, and D are incorrect because inserting the catheter during exhalation, applying suction while inserting the catheter, and limiting suctioning to 15 seconds do not address the priority of hyperoxygenating the client to prevent hypoxia.

2. A client has a new diagnosis of GERD. Which of the following statements should the nurse include in the teaching about dietary management?

• A. You should increase your intake of high-fat foods.
• B. You should decrease your intake of high-fat foods.
• C. You should avoid foods that contain gluten.
• D. You should increase your intake of dairy products.

Correct answer: B

Rationale: The correct answer is to decrease the intake of high-fat foods. High-fat foods can exacerbate symptoms of GERD by delaying stomach emptying and increasing the risk of reflux. By reducing high-fat foods in the diet, the client can help manage symptoms of GERD and decrease the likelihood of complications. Choice A is incorrect because increasing high-fat foods can worsen GERD symptoms. Choice C is unrelated as gluten is not a specific concern for GERD. Choice D is incorrect as increasing dairy products may lead to increased fat intake, which is not recommended for GERD.

3. What is the primary purpose of therapeutic communication in healthcare?

• A. To gather client information.
• B. To provide client education.
• C. To establish a therapeutic relationship.
• D. To document client care.

Correct answer: C

Rationale: The primary purpose of therapeutic communication in healthcare is to establish a therapeutic relationship between the healthcare provider and the client. Through effective communication, trust, empathy, and understanding can be fostered, which are essential for providing quality care and promoting positive health outcomes. Building a therapeutic relationship enhances patient satisfaction, improves adherence to treatment plans, and increases the likelihood of successful health outcomes.

4. A client has tuberculosis, and the nurse is planning care. Which of the following isolation precautions should the nurse implement?

• A. Protective environment
• B. Contact
• C. Airborne
• D. Droplet

Correct answer: C

Rationale: The correct answer is C: Airborne. Tuberculosis is transmitted through the air, making it an airborne disease. Airborne precautions are crucial to prevent the spread of tuberculosis to others. These precautions include placing the client in a negative pressure room, wearing an N95 respirator mask, and ensuring proper ventilation to minimize the risk of transmission to healthcare workers and other clients. Choice A, Protective environment, is used for clients with compromised immune systems. Choice B, Contact precautions, are used for diseases spread by direct or indirect contact. Choice D, Droplet precautions, are for diseases transmitted through respiratory droplets, like influenza or pertussis.

5. A healthcare professional is planning care for a client who has a new prescription for a low-sodium diet. Which of the following foods should the healthcare professional recommend?

• A. Canned soup
• B. Fresh fruit
• C. Pickles
• D. Soy sauce

Correct answer: B

Rationale: Fresh fruit is naturally low in sodium and is a suitable choice for a low-sodium diet. It provides essential nutrients without adding significant amounts of sodium, making it a healthy option for individuals following a low-sodium diet. Canned soup, pickles, and soy sauce are high in sodium content and should be avoided by individuals on a low-sodium diet. Canned soups are often loaded with added salt, pickles are preserved in brine containing high sodium levels, and soy sauce is a condiment with a high sodium content.

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