Nursing Elites

1. A healthcare provider is teaching a client about nutritional requirements necessary to promote wound healing. Which of the following nutrients should the provider include in the teaching?

• A. Protein
• B. Calcium
• C. Vitamin B1
• D. Vitamin D

Correct answer: A

Rationale: Protein is crucial for wound healing as it plays a vital role in tissue repair and synthesis. Calcium is important for bone health but not directly related to wound healing. Vitamin B1 is essential for energy production but not specifically significant for wound healing. Vitamin D is essential for bone health and immune function but is not a primary nutrient emphasized for wound healing.

2. It is not a legally binding document but nevertheless, Very important in caring for the patients.

• A. BON Resolution No. 220 Series of 2002
• B. Patient’s Bill of Rights
• C. Nurse’s Code of Ethics
• D. Philippine Nursing Act of 2002

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.

3. The nurse is working with a patient who recently had a stroke. The patient frequently chokes and coughs when eating and is having difficulty feeding herself. What is the best way to ensure adequate nutrition?

• A. to have an aide feed her at each meal
• B. to ask a family member to assist during meals
• C. to provide tube feedings for the patient
• D. to initiate TPN for the patient

Correct answer: C

Rationale: The best way to ensure adequate nutrition for a stroke patient who frequently chokes and coughs when eating and has difficulty feeding herself is to provide tube feedings. Tube feedings are a safe and effective method to deliver nutrition directly to the stomach or intestines, bypassing the swallowing mechanism, reducing the risk of aspiration. Having an aide feed her each meal (choice A) may not address the underlying issue of swallowing difficulty and aspiration risk. Asking a family member to be present at each meal (choice B) does not provide a definitive solution to the patient's nutritional needs. Placing the patient on total parenteral nutrition (TPN) (choice D) is a more invasive and typically reserved for patients who cannot tolerate enteral feedings or have non-functional gastrointestinal tracts.

4. Why is there an ethical dilemma?

• A. Because the law does not clearly state what is right from what is wrong
• B. Because morality is subjective and it differs from each individual
• C. Because the patient's right coincide with the nurse's responsibility
• D. Because the nurse lacks ethical knowledge to determine what action is correct and what action is unethical

Correct answer: C

Rationale: The correct answer is C because an ethical dilemma arises when the patient's rights conflict with the nurse's responsibilities, requiring a careful balance to ensure ethical care delivery. Choices A and B are incorrect because ethical dilemmas are not solely about legal or subjective moral issues. Choice D is incorrect as nurses are generally equipped with ethical knowledge through education and training, and ethical dilemmas are more about conflicting values and responsibilities rather than a lack of knowledge.

5. A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select one that does not apply).

• A. Keep cold food temperatures below 4.4°C (40°F).
• B. Reheat leftovers before eating.
• C. Wash raw vegetables thoroughly in clean water.
• D. Keep cooked foods at 48.9°C (120°F).

Correct answer: D

Rationale: The correct answer is to keep cooked foods at 48.9°C (120°F). This temperature is too low to keep cooked foods safe from bacterial growth. The ideal temperature to keep cooked foods safe is above 60°C (140°F). Choices A, B, and C are all important strategies to prevent foodborne illnesses. Keeping cold food temperatures below 4.4°C (40°F) helps prevent bacterial growth, reheating leftovers before eating kills any bacteria that may have grown during storage, and washing raw vegetables thoroughly in clean water helps remove dirt and bacteria.

Similar Questions