a nurse is teaching a client who has a new prescription for vitamin b12 injections which of the following statements should the nurse include a nurse is teaching a client who has a new prescription for vitamin b12 injections which of the following statements should the nurse include
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Nursing Elites

ATI RN

ATI Pharmacology Proctored Exam 2024

1. A healthcare professional is educating a client who has a new prescription for Vitamin B12 injections. Which of the following statements should the healthcare professional include?

Correct answer: B

Rationale: The correct answer is B: 'You will need to take this medication for the rest of your life.' Clients with conditions like pernicious anemia or other causes of vitamin B12 deficiency may require lifelong cyanocobalamin supplementation to prevent deficiency. This is because their bodies are unable to absorb B12 from dietary sources adequately, necessitating ongoing injections to maintain optimal B12 levels. Choices A, C, and D are incorrect. A full glass of water is not necessary for Vitamin B12 injections. Metallic taste in the mouth is not a common side effect of Vitamin B12 injections, and there is no need to avoid consuming dairy products specifically in relation to Vitamin B12 injections.

2. A child is being treated for dehydration with intravenous fluids. The child currently weighs 13 kg and is estimated to have lost 7% of his normal body weight. The nurse is double-checking the IV rate the healthcare provider prescribed. The formula the healthcare provider used was for maintenance fluids: 1000 mL for 10 kg of body weight plus 50 mL for every kilogram over 10 for 24 hours. Replacement fluid is the percentage of lost body weight � 10 per kg of body weight. According to the calculation for maintenance plus replacement fluid, which hourly IV rate will the nurse implement for 24 hours?

Correct answer: B

Rationale: For 13 kg, the maintenance fluid is 1150 mL (1000 mL for first 10 kg + 3*50 mL for the remaining 3 kg). Replacement fluid is 910 mL (0.07 * 13000 mL). Total fluid is 2060 mL, divided by 24 hours is 86 mL/hr.

3. A patient with COPD is admitted with shortness of breath and a productive cough. Which of the following interventions should the nurse implement first?

Correct answer: C

Rationale: Placing the patient in a high-Fowler’s position should be implemented first. This intervention helps improve lung expansion, making it easier for the patient to breathe. Elevating the head of the bed reduces the work of breathing and can alleviate symptoms of respiratory distress. Administering oxygen, encouraging coughing and deep breathing, and administering a bronchodilator are important interventions in the care of a patient with COPD, but positioning the patient for optimal lung expansion takes precedence in this scenario.

4. A client has a new prescription for Captopril for hypertension. The nurse should monitor the client for which of the following adverse effects of this medication?

Correct answer: C

Rationale: Neutropenia is a serious adverse effect associated with ACE inhibitors like Captopril. Neutropenia refers to a decreased level of neutrophils, which are important white blood cells in fighting infection. Monitoring the client's complete blood count (CBC) is essential to detect neutropenia early. Hypokalemia (Choice A) is more commonly associated with diuretics, not ACE inhibitors. Hypernatremia (Choice B) is an increase in sodium levels, not typically caused by Captopril. Bradycardia (Choice D) is not a common adverse effect of ACE inhibitors like Captopril.

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).

Correct answer: Keep cooked foods at 48.9°C (120°F).

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.

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