Nursing Elites

1. A client needs to increase his protein intake and enjoys certain foods. Which of the following foods should the nurse recommend as the best source of protein among these suggestions?

• A. Yams
• B. Eggs
• C. Chicken
• D. Peanuts

Correct answer: C

Rationale: Chicken is the best source of protein among the options provided. It is a lean source of protein and contains essential amino acids needed for the body. Eggs are also a good source of protein, but chicken typically contains more protein per serving compared to eggs. Peanuts are a good source of plant-based protein, but chicken provides a higher amount of protein and is usually leaner. Yams, while nutritious, are not a significant source of protein compared to chicken, eggs, or peanuts.

2. Which nutrient is most important for pregnant women to prevent neural tube defects?

• A. Iron
• B. Folate
• C. Calcium
• D. Vitamin D

Correct answer: B

Rationale: Folate (or folic acid) is crucial for the prevention of neural tube defects during pregnancy.

3. Based on universally-accepted color codes, what color would you expect a tank containing nitrous oxide (laughing gas) to have?

• A. Red
• B. Blue
• C. Green
• D. Orange

Correct answer: A

Rationale: The correct answer is A: Red. In the medical field, tanks containing nitrous oxide (laughing gas) are typically color-coded with a specific color for easy identification. Nitrous oxide tanks are commonly labeled with a red color code. This color-coding system helps healthcare providers quickly and accurately identify the contents of the tanks, reducing the risk of errors in administering gases to patients. Choices B, C, and D are incorrect because the universally-accepted color for nitrous oxide tanks is red, not blue, green, or orange.

4. Which of the following is the most important risk factor for development of Chronic Obstructive Pulmonary Disease?

• A. Cigarette smoking
• B. Occupational exposure
• C. Air pollution
• D. Genetic abnormalities

Correct answer: B

Rationale: Nursing interventions should be grounded in a deep understanding of the physiological processes involved, ensuring that care provided is both effective and efficient.

5. A client has acute dysphagia. Which of the following nursing interventions should be included in the plan of care?

• A. Providing a straw for consumption of liquids
• B. Encouraging larger bites
• C. Placing the client in semi-Fowler's position during meals
• D. Instructing the client to tilt head forward when swallowing

Correct answer: C

Rationale: Placing the client in semi-Fowler's position during meals is the correct intervention for a client with acute dysphagia. This position helps prevent aspiration by facilitating swallowing. Providing a straw for consumption of liquids (Choice A) can increase the risk of aspiration and is not recommended for clients with dysphagia. Encouraging larger bites (Choice B) can also increase the risk of choking and aspiration. Instructing the client to tilt the head forward when swallowing (Choice D) is not the recommended technique for managing dysphagia as it does not address the underlying issue effectively.

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