ATI RN
ATI Exit Exam 180 Questions Quizlet
1. A nurse manager is planning to promote client advocacy among staff in a medical unit. Which of the following actions should the nurse take?
- A. Encourage staff to implement the principle of paternalism when a client is having difficulty making a choice
- B. Tell staff to explain procedures to clients before obtaining informed consent
- C. Instruct unit staff to share personal experiences to help clients make decisions
- D. Develop a system for staff members to report safety concerns in the client care environment
Correct answer: D
Rationale: The correct answer is D. Developing a system for staff members to report safety concerns in the client care environment is crucial to promoting client advocacy and ensuring client safety. This action empowers staff to identify and address potential safety issues, ultimately enhancing the quality of care provided. Choices A, B, and C are incorrect. Choice A suggests implementing paternalism, which involves making decisions for clients without their input, contradicting the principles of client advocacy. Choice B focuses on informed consent procedures, which are important but do not directly relate to promoting client advocacy among staff. Choice C, sharing personal experiences, may not always align with professional boundaries and can potentially bias clients' decision-making processes.
2. A healthcare provider is assessing a client who is receiving chemotherapy and reports mouth sores. Which of the following findings should the healthcare provider expect?
- A. Dry, cracked lips.
- B. Red, swollen gums.
- C. White patches on the tongue.
- D. Pale, dry mouth.
Correct answer: C
Rationale: White patches on the tongue are a sign of oral candidiasis, a common side effect of chemotherapy. This fungal infection can result in the development of white patches on the tongue. Dry, cracked lips (choice A) are more indicative of dehydration or lack of moisture. Red, swollen gums (choice B) may be a sign of gingivitis or periodontal disease. Pale, dry mouth (choice D) is not typically associated with mouth sores from chemotherapy.
3. The student nurse is teaching the family of a patient with liver failure. You instruct them to limit which foods in the patient’s diet?
- A. Meats and beans.
- B. Butter and gravies.
- C. Potatoes and pastas.
- D. Cakes and pastries.
Correct answer: A
Rationale: For a patient with liver failure, it is important to limit the intake of meats and beans to reduce the risk of hepatic encephalopathy.
4. Which dietary information should the nurse include in the teaching plan for a school-age child with chronic renal failure?
- A. High in sodium
- B. Low in Vitamin D
- C. Low in phosphorus
- D. Supplementation of vitamins C, E, K
Correct answer: C
Rationale: A low-phosphorus diet is recommended for children with chronic renal failure to prevent hyperphosphatemia, which can lead to bone disease and other complications. Phosphorus is found in many processed foods and should be limited. Choices A, B, and D are incorrect because high sodium intake can lead to fluid retention and hypertension, while Vitamin D supplementation and vitamins C, E, K are not specifically indicated for dietary recommendations in chronic renal failure.
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: 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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