Nursing Elites

1. A nurse is preparing discharge information for a client who has type 2 diabetes mellitus. Which resource should the nurse provide?

• A. Personal blogs about managing diabetes medications.
• B. Food exchange lists for meal planning from the American Diabetes Association.
• C. Diabetes medication information from the Physicians' Desk Reference.
• D. Food label recommendations from the Institute of Medicine.

Correct answer: B

Rationale: The correct answer is B: Food exchange lists for meal planning from the American Diabetes Association. Food exchange lists provide structured meal planning for individuals with diabetes, helping them make healthier food choices and manage their condition effectively. Choice A is incorrect because personal blogs may not provide accurate and reliable information on managing diabetes and medications. Choice C is incorrect as diabetes medication information may not be directly related to meal planning and dietary management. Choice D is incorrect because food label recommendations from the Institute of Medicine may not specifically cater to the dietary needs and meal planning guidelines recommended for individuals with diabetes.

2. A nurse is caring for a client who is at 32 weeks of gestation and has preeclampsia. Which of the following findings should the nurse report to the provider?

• A. Blood pressure of 120/80 mm Hg
• B. Respiratory rate of 16/min
• C. 1+ protein in the urine
• D. Heart rate of 88/min

Correct answer: C

Rationale: The correct answer is C. 1+ protein in the urine is indicative of worsening preeclampsia and should be reported to the provider immediately. Elevated blood pressure (choice A) is expected in preeclampsia, but a reading of 120/80 mm Hg is within the normal range. A respiratory rate of 16/min (choice B) and a heart rate of 88/min (choice D) are also within normal limits and not indicative of worsening preeclampsia.

3. Which of the following lab values indicates a patient on warfarin is at a therapeutic level?

• A. INR of 1.1
• B. PT of 12 seconds
• C. INR of 2.5
• D. Platelet count of 150,000

Correct answer: C

Rationale: An INR of 2.5 indicates a therapeutic level for a patient on warfarin. The INR (International Normalized Ratio) is the most accurate way to monitor and adjust warfarin doses. An INR of 1.1 (Choice A) is below the therapeutic range, indicating a need for an increased dose. PT (Prothrombin Time) of 12 seconds (Choice B) is not specific for warfarin therapy monitoring. Platelet count (Choice D) is not directly related to monitoring warfarin therapy.

4. A nurse is preparing to administer blood to a client. Which of the following actions should the nurse take first?

• A. Check the client's identification bracelet.
• B. Obtain the client's vital signs.
• C. Initiate the transfusion slowly over the first 15 minutes.
• D. Verify the client's blood type and Rh factor.

Correct answer: D

Rationale: The correct answer is to verify the client's blood type and Rh factor first before administering blood. This is crucial to ensure compatibility and prevent transfusion reactions. Checking the client's identification bracelet (Choice A) is important but should come after verifying blood type. Obtaining vital signs (Choice B) and initiating the transfusion slowly (Choice C) are important steps but verifying blood type is the priority to ensure safe blood administration.

5. A client with hypertension is being taught about dietary modifications by a nurse. Which of the following food choices by the client indicates an understanding of the teaching?

• A. I will choose processed meats for meals.
• B. I will eat canned vegetables to reduce my sodium intake.
• C. I will eat fresh fruits and vegetables each day.
• D. I will increase my intake of canned soups.

Correct answer: C

Rationale: The correct answer is C. Choosing fresh fruits and vegetables is a healthy choice for someone with hypertension as they are low in sodium and high in nutrients. Processed meats (A) are high in sodium and unhealthy fats, which can worsen hypertension. Canned vegetables (B) often have added sodium, so fresh is a better choice. Canned soups (D) are typically high in sodium and should be limited in a hypertensive diet.

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