ATI RN
ATI Medical Surgical Proctored Exam 2023
1. What instruction should be included when teaching a client with asthma about using a metered-dose inhaler (MDI)?
- A. Shake the inhaler well before use.
- B. Inhale rapidly while administering the medication.
- C. Administer the medication while lying down.
- D. Hold the inhaler 2 inches away from the mouth while inhaling.
Correct answer: A
Rationale: Shaking the inhaler well before use ensures that the medication is properly mixed, allowing for an accurate dose with each administration. Inhaling slowly and deeply, not rapidly, helps the medication reach the lungs effectively. The medication should be administered while sitting or standing to facilitate proper lung expansion and airflow. Holding the inhaler 2 inches away from the mouth can lead to medication loss; it should be placed directly in the mouth or used with a spacer to optimize delivery to the airways.
2. Reproduction is the change in body characteristics over time.
- A. True
- B. False
- C. Not Sure
- D. None of the above
Correct answer: False
Rationale: Reproduction is the process by which living organisms produce offspring of the same kind. It is not related to changes in body characteristics over time. Therefore, the statement is false. Choices C and D are also incorrect as they do not align with the definition of reproduction.
3. 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.
4. Which best describes a key goal of secondary prevention?
- A. Preventing the onset of disease
- B. Detecting diseases early
- C. Managing chronic conditions
- D. Improving quality of life
Correct answer: B
Rationale: The key goal of secondary prevention is to detect diseases early before they progress to advanced stages. By identifying diseases at an early stage, healthcare providers can intervene promptly, initiate treatment, and potentially improve patient outcomes. This approach aims to prevent complications and reduce the impact of the disease on an individual's health and well-being.
5. A nurse is administering metformin to a client with type 2 diabetes. Which of the following adverse effects should the nurse monitor for in this client?
- A. Diarrhea
- B. Hyperglycemia
- C. Hypoglycemia
- D. Lactic acidosis
Correct answer: D
Rationale: The correct answer is D, Lactic acidosis. Lactic acidosis is a rare but serious adverse effect of metformin use. Metformin is not known to cause hyperglycemia or hypoglycemia. Diarrhea is a common gastrointestinal side effect of metformin but is not as serious as lactic acidosis, which requires immediate medical attention.
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