during blood administration the nurse should carefully monitor adverse reaction to monitor this it is essential for the nurse to

ATI RN

ATI Nutrition Practice Test A 2019

1. During blood administration, what is essential for the nurse to do in order to carefully monitor for adverse reactions?

A. Stay with the client for the first 15 minutes of blood administration
B. Stay with the client for the entire period of blood administration
C. Run the infusion at a faster rate during the first 15 minutes
D. Inform the client to notify the staff immediately for any adverse reaction

Correct answer: A

Rationale: In the context of blood administration, it's crucial for the nurse to stay with the client for the first 15 minutes. This is because most adverse reactions are likely to occur within this initial period. Monitoring the client closely during this time allows for immediate detection and response to any potential reactions. Choice B, staying with the client for the entire period of blood administration, is not typically feasible or necessary, although regular checks should be conducted. Running the infusion at a faster rate during the first 15 minutes (Choice C) is incorrect as this can actually increase the risk of adverse reactions. Informing the client to notify the staff immediately for any adverse reaction (Choice D) is an important practice, but it is not the most direct way for the nurse to monitor for adverse reactions.

2. Which of the following is a poor food source of iron?

A. Dried fruits
B. Cheese
C. Clams
D. Legumes

Correct answer: B

Rationale: Iron is an essential nutrient for the body, and while it can be found in many different types of foods, the amounts can vary significantly. Cheese, while a good source of other nutrients like calcium and protein, is not a particularly rich source of iron. On the other hand, clams, legumes, and dried fruits are known to contain higher levels of iron. Therefore, among the provided choices, cheese is considered a poor source of iron. It's important to note that a balanced diet should include a variety of foods to ensure the intake of all necessary nutrients.

3. Of the foods listed, the best source of phosphorus is?

A. lettuce
B. pears
C. chicken
D. noodles

Correct answer: C

Rationale: Chicken is a good source of phosphorus, which is essential for bone health and energy production in the body.

4. A healthcare provider is evaluating a client who reports paresthesia of the hands and feet. The provider should identify this manifestation as an indication of which of the following dietary deficiencies?

A. Iron
B. Riboflavin
C. Vitamin C
D. Vitamin B12

Correct answer: D

Rationale: Correct! Vitamin B12 deficiency can lead to neurological symptoms, including paresthesia (tingling or numbness) of the hands and feet, due to its role in nerve health. Iron deficiency is more commonly associated with anemia symptoms like fatigue and pallor. Riboflavin deficiency can cause mouth and skin changes. Vitamin C deficiency is linked to scurvy symptoms like bleeding gums and easy bruising.

5. What are the best food sources of magnesium?

A. oils, bananas, and pork
B. pizza, potatoes, and tomatoes
C. milk, rice, and apples
D. legumes, whole grains, and chocolate

Correct answer: D

Rationale: The correct answer is D: legumes, whole grains, and chocolate. These foods are rich sources of magnesium, an essential mineral that plays a role in over 300 biochemical reactions in the body. Choices A, B, and C do not contain as high levels of magnesium compared to legumes, whole grains, and chocolate.