ATI RN
ATI Nutrition
1. A client with cholecystitis is being taught about required dietary modifications. Which of the following foods is appropriate for the client's diet?
- A. Creamed chicken
- B. Roast turkey
- C. Ice cream
- D. Macaroni and cheese
Correct answer: Roast turkey
Rationale: Roast turkey is the most appropriate choice for a client with cholecystitis. Foods that are high in fat content, like creamed chicken, ice cream, and macaroni and cheese, should be avoided in cholecystitis as they can exacerbate symptoms due to the reduced ability of the gallbladder to process fats. Roast turkey is a leaner option that is better tolerated by individuals with cholecystitis.
2. The nurse who assesses the patient's peripheral IV site and notes edema around the insertion site will document which complication related to IV therapy?
- A. Air emboli
- B. Phlebitis
- C. Infiltration
- D. Fluid overload
Correct answer: C
Rationale: Infiltration is the administration of non-vesicant solution or medication into the surrounding tissue. This can occur when the IV cannula dislodges or perforates the vein's wall. Infiltration is characterized by edema around the insertion site, leakage of IV fluid from the insertion site, discomfort, and coolness in the area of infiltration, and a significant decrease in the flow rate. Air emboli (Choice A) involves air entering the bloodstream. Phlebitis (Choice B) is inflammation of a vein. Fluid overload (Choice D) is an excessive volume of fluid in the circulatory system.
3. Which statement by a client indicates a need for further teaching about food safety?
- A. I will use the food before the expiration date listed on the package.
- B. I will wash my strawberries before I eat them.
- C. I will drink unpasteurized milk as it has many gut-healthy probiotics.
- D. I will wash my hands after I prepare raw chicken.
Correct answer: C
Rationale: The correct answer is C because drinking unpasteurized milk can contain harmful bacteria, which poses a risk to food safety. Choice A is correct as it emphasizes using food before the expiration date. Choice B is also correct as washing fruits before consumption is a good food safety practice. Choice D is correct as well since washing hands after handling raw chicken is crucial to prevent cross-contamination. Therefore, choice C is the only statement that indicates a need for further teaching on food safety.
4. A client has a new prescription for a Nitroglycerin transdermal patch. Which of the following instructions should the nurse include?
- A. Apply the patch to a different site each day.
- B. Remove the patch at bedtime each day.
- C. Apply the patch over an area with little or no hair.
- D. Keep the patch on for 24 hours at a time.
Correct answer: B
Rationale: The correct instruction for a Nitroglycerin transdermal patch is to remove it each day, usually at bedtime, to prevent tolerance. Keeping the patch on for 24 hours at a time can lead to tolerance development. Applying the patch to a different site each day is not necessary, as long as the area is rotated to prevent skin irritation. Applying the patch over an area with little or no hair is not a critical instruction for the Nitroglycerin patch.
5. What type of characteristic is described in this scenario?
- A. Mode Change
- B. Social
- C. Enduring
- D. Situational
Correct answer: D
Rationale: The scenario describes a temporary change in Ava's emotional state due to a specific event - the fight with her friend. This aligns with the definition of a situational characteristic, which is influenced by specific circumstances or events. Ava's sadness and tearfulness in this situation are not reflective of a permanent trait but rather a response to a particular situation. Choices A, B, and C are incorrect. 'Mode Change' does not accurately describe the situation; 'Social' is too broad and does not specifically address Ava's emotional state change; 'Enduring' implies a long-lasting trait, which is not the case in this scenario.
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