Nursing Elites

1. A healthcare professional is preparing a list of resources in a community where nutritional status is significantly influenced by economics. What should the professional recommend?

• A. Public service announcement on healthy eating
• B. Educational programs on food safety
• C. The MyPyramid food guidance system
• D. The Supplemental Nutrition Assistance Program (SNAP)

Correct answer: D

Rationale: The correct answer is D, the Supplemental Nutrition Assistance Program (SNAP). SNAP provides financial assistance to help low-income individuals purchase food, directly addressing economic barriers to nutrition. Choices A, B, and C do not directly address the economic aspect of the community's nutritional status. A public service announcement on healthy eating may raise awareness but does not provide financial assistance. Educational programs on food safety focus on a different aspect of nutrition. The MyPyramid food guidance system is a tool for healthy eating but does not address the economic challenges faced by the community.

2. During the first 24 hours after the thermal injury, you should assess Sergio for:

• A. hypokalemia and hypernatremia
• B. hypokalemia and hyponatremia
• C. hyperkalemia and hyponatremia
• D. hyperkalemia and hypernatremia

Correct answer: D

Rationale: During the initial phase after a thermal injury, the major concern is the release of potassium due to cell damage, leading to hyperkalemia. Hypernatremia is not typically a primary concern in the immediate post-injury phase. Hyponatremia is less likely to occur initially after a burn injury. Therefore, the correct assessment for Sergio during the first 24 hours after the thermal injury would be hyperkalemia and hypernatremia.

3. Which food item interferes with the effectiveness of warfarin?

• A. Cauliflower
• B. Zucchini
• C. Green beans
• D. Broccoli

Correct answer: D

Rationale: Broccoli is high in vitamin K, which can affect the effectiveness of warfarin. Warfarin is an anticoagulant medication that functions by reducing the activity of vitamin K in the body. When one consumes broccoli, which is rich in vitamin K, it could counteract the anticoagulant effect of warfarin, thereby interfering with its effectiveness. On the other hand, cauliflower, zucchini, and green beans do not have significant levels of vitamin K and hence, are not known to impact the effectiveness of warfarin.

4. A client with stomatitis is receiving teaching from a nurse. Which of the following client statements indicates a need for further teaching?

• A. "I will drink liquids through a straw."?
• B. "I will season foods with dried spices before cooking."?
• C. "I will rinse my mouth with baking soda and water frequently."?
• D. "I will eat frozen bananas as a snack."?

Correct answer: C

Rationale: The correct answer is, "I will rinse my mouth with baking soda and water frequently."? Stomatitis is an inflammation of the mucous lining in the mouth, and rinsing with baking soda and water can be too abrasive and further irritate the condition. Choices A, B, and D are appropriate self-care measures for a client with stomatitis and do not indicate a need for further teaching.

5. A nurse is instructing a group of clients about nutrition and eating foods high in iron. The nurse should include that which of the following aids in the absorption of iron?

• A. Fiber
• B. Vitamin A
• C. Vitamin C
• D. Oxalates

Correct answer: C

Rationale: Vitamin C aids in the absorption of iron by enhancing the body's ability to absorb non-heme iron, which is found in plant-based foods. This vitamin helps convert iron into a form that is more easily absorbed in the intestines. Choices A, B, and D are incorrect because fiber, Vitamin A, and oxalates can actually inhibit the absorption of iron. Fiber can bind to iron and reduce its absorption, Vitamin A does not directly enhance iron absorption, and oxalates found in some foods like spinach and rhubarb can also hinder iron absorption.

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