Nursing Elites

1. A nurse is reviewing the medical history of a client who has angina. What risk factor should the nurse identify?

• A. Hyperlipidemia.
• B. COPD.
• C. Seizure disorder.
• D. Hyponatremia.

Correct answer: A

Rationale: The correct answer is A, Hyperlipidemia. Hyperlipidemia, characterized by high levels of lipids in the blood, is a well-established risk factor for the development of angina. Elevated lipid levels can lead to atherosclerosis, which narrows the arteries supplying the heart muscle with oxygenated blood, increasing the risk of angina. Choices B, C, and D are incorrect because COPD, seizure disorder, and hyponatremia are not directly associated with an increased risk of angina.

2. A client at 14 weeks gestation reports feelings of ambivalence about being pregnant. Which of the following responses should the nurse make?

• A. Describe your feelings to me about being pregnant.
• B. You should discuss your feelings with your provider.
• C. Have you discussed these feelings with your partner?
• D. When did you start having these feelings?

Correct answer: A

Rationale: The correct response is to use open-ended questions that allow the client to explore and express their feelings. Choice A encourages the client to describe their feelings, fostering open communication and providing an opportunity for the client to express themselves freely. Choices B and C do not directly address the client's feelings and may not promote open communication. Choice D focuses on the timing of the feelings rather than exploring the feelings themselves, making it a less therapeutic response.

3. 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.

4. While caring for a client receiving a blood transfusion who reports chills, which action should the nurse take first?

• A. Stop the transfusion.
• B. Administer acetaminophen as prescribed.
• C. Notify the provider.
• D. Check the client's blood pressure.

Correct answer: A

Rationale: The correct action for the nurse to take first when a client reports chills during a blood transfusion is to stop the transfusion. Chills can indicate a transfusion reaction, which is a potentially serious situation. Stopping the transfusion immediately is crucial to prevent further complications. Administering acetaminophen or checking the client's blood pressure can come after ensuring the safety of the client by stopping the transfusion. Notifying the provider is important, but the immediate priority is to stop the transfusion.

5. A client has had a nasogastric tube in place for 2 days. Which of the following findings indicates that the client has developed an adverse effect?

• A. Dry mucous membranes
• B. Polyuria
• C. Epistaxis
• D. Diarrhea

Correct answer: C

Rationale: The correct answer is C, 'Epistaxis.' Epistaxis (nosebleed) is a common adverse effect of prolonged nasogastric tube insertion due to irritation of the nasal mucosa. Dry mucous membranes (choice A) may indicate dehydration but are not a direct adverse effect of nasogastric tube insertion. Polyuria (choice B) is excessive urination and is not typically associated with nasogastric tube insertion. Diarrhea (choice D) is also not a common adverse effect of having a nasogastric tube in place.

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