Nursing Elites

1. A nurse is providing discharge teaching to a client following a colon resection and a new colostomy. What dietary advice should the nurse provide?

• A. Avoid foods that are high in protein.
• B. Consume foods high in fiber and low in fat.
• C. Eat foods high in vitamin C to promote healing.
• D. Avoid all raw vegetables.

Correct answer: B

Rationale: The correct answer is B: Consume foods high in fiber and low in fat. Following a colon resection and a new colostomy, a high-fiber, low-fat diet is recommended to promote healing and reduce the risk of complications. Foods high in fiber help maintain bowel regularity and prevent constipation, which is crucial after this type of surgery. Choices A, C, and D are incorrect because avoiding foods high in protein, consuming foods high in vitamin C, or avoiding all raw vegetables are not the most appropriate dietary advice in this situation.

2. A nurse is planning assignments for a licensed practical nurse (LPN) during a staffing shortage. Which client should be delegated to the LPN?

• A. A client with an Hgb of 6.3 g/dl and a prescription for packed RBCs.
• B. A client who sustained a concussion and has unequal pupils.
• C. A client who is postoperative following a bowel resection with an NG tube set to continuous suction.
• D. A client who fractured his femur yesterday and is experiencing shortness of breath.

Correct answer: C

Rationale: The correct answer is C because the client postoperative following a bowel resection with an NG tube set to continuous suction requires routine postoperative care, which an LPN can manage. Choice A involves administering blood products, which typically requires assessment and monitoring by a registered nurse. Choice B indicates a potentially serious neurological condition that requires assessment by a higher-level provider. Choice D suggests a client experiencing respiratory distress, which requires immediate assessment and intervention by a registered nurse or physician.

3. A nurse is teaching a client who has a new prescription for captopril. Which of the following instructions should the nurse include?

• A. Take this medication with food.
• B. Take this medication 1 hour before meals.
• C. Avoid potassium supplements while taking this medication.
• D. You may experience a persistent, dry cough while taking this medication.

Correct answer: D

Rationale: The correct answer is D. Captopril is known to cause a persistent, dry cough as a common side effect. Instructing the client about this potential side effect is crucial for their awareness. Choices A and B are incorrect because captopril is usually taken on an empty stomach. Choice C is incorrect because captopril can lead to hyperkalemia, so potassium supplements may be necessary in some cases.

4. A nurse is caring for a client who has cirrhosis. Which of the following laboratory values should the nurse expect to be elevated?

• A. Serum albumin.
• B. Ammonia.
• C. Bilirubin.
• D. Prothrombin time.

Correct answer: B

Rationale: The correct answer is B: Ammonia. In clients with cirrhosis, impaired liver function can lead to elevated levels of ammonia in the blood. Elevated ammonia levels can result in hepatic encephalopathy, a condition characterized by altered mental status. Serum albumin (Choice A) is typically decreased in cirrhosis due to the liver's reduced synthetic function. Bilirubin (Choice C) levels can be elevated in liver disease but may not always be the most specific marker for cirrhosis. Prothrombin time (Choice D) is prolonged in cirrhosis due to impaired liver synthesis of clotting factors.

5. A nurse is providing dietary teaching to a client who has a new diagnosis of chronic kidney disease. Which of the following foods should the nurse instruct the client to avoid?

• A. Baked chicken
• B. Bananas
• C. Lean cuts of beef
• D. Canned soup

Correct answer: D

Rationale: The correct answer is D: Canned soup. Canned soups are typically high in sodium, which can lead to fluid retention in clients with chronic kidney disease. Sodium restriction is crucial in managing this condition. Choice A, baked chicken, is a lean protein source that is generally recommended for individuals with kidney disease. Bananas (Choice B) are high in potassium, so clients with kidney disease may need to limit their intake depending on their individual treatment plan. Lean cuts of beef (Choice C) can be a good source of protein and iron for clients with kidney disease as long as portion sizes are controlled to manage protein intake.

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