NCLEX-RN
NCLEX RN Predictor Exam
1. Each small square on the EKG paper is:
- A. 0.04 seconds long and 5mm tall
- B. 0.2 seconds long and 5mm tall
- C. 0.04 seconds long and 20mm tall
- D. 0.04 seconds long and 1mm tall
Correct answer: D
Rationale: Each small square on an EKG paper represents 0.04 seconds long and 1mm tall. This standardization is essential for accurate measurements. One large square on EKG paper consists of 5 small squares in length and 5 small squares in height, which equals 0.2 seconds long and 5mm tall (0.5 mV). Choice A is incorrect because while the duration is correct, the height mentioned is not accurate. Choice B is incorrect as it provides the correct height but the duration is inaccurate. Choice C is incorrect as the height mentioned is exaggerated, and the duration is correct but the height is not. Therefore, the correct answer is 0.04 seconds long and 1mm tall.
2. Improper placement of the hands under the rib cage when performing the Heimlich maneuver could result in:
- A. damage to the manubrium of the sternum.
- B. damage to the xiphoid process.
- C. damage to the coccyx.
- D. None of the above is possible, even with improper hand placement.
Correct answer: B
Rationale: The xiphoid process is a small, cartilaginous extension at the inferior end of the sternum. Placing the hands improperly during the Heimlich maneuver too close to this process can result in it breaking off and potentially causing damage to internal organs. Choices A and C are incorrect because the manubrium of the sternum and the coccyx are not in the area where the hands would typically be placed during the Heimlich maneuver.
3. In which of the following ways can a healthcare provider promote the sense of taste for an older adult?
- A. Mixing foods together on the dinner tray
- B. Avoiding cologne, air fresheners, or room deodorizers
- C. Encouraging the client to chew food thoroughly
- D. Discouraging the use of salt or seasonings with prepared food
Correct answer: C
Rationale: As individuals age, their sense of taste may diminish, impacting the enjoyment of eating. One effective way for a healthcare provider to promote the sense of taste for an older adult is by encouraging them to chew food thoroughly. Thorough chewing increases the contact of food with the taste buds, enhancing the chances of experiencing the flavors. Mixing foods together on the dinner tray may not necessarily enhance taste perception. Avoiding strong scents like cologne, air fresheners, or room deodorizers is more related to olfactory senses rather than taste. Discouraging the use of salt or seasonings can further diminish the taste experience for older adults who may already have reduced taste sensitivity.
4. When a nurse's hand comes in contact with a client's blood after providing wound care, what is the next action the nurse should take?
- A. Use an alcohol-based hand sanitizer to disinfect the hands
- B. Wash hands with soap and water using appropriate technique
- C. Notify the appropriate personnel about the exposure to client's blood
- D. Sample some of the client's blood to determine the presence of diseases
Correct answer: B
Rationale: When a nurse's hand comes in contact with a client's blood, it is important to follow appropriate infection control measures. Using an alcohol-based hand sanitizer is not sufficient in this scenario as the blood is a visible contaminant. The best practice is to wash hands with soap and water using appropriate technique to ensure thorough cleansing and removal of any potential pathogens. Notifying the appropriate personnel about the exposure is important for documentation and further evaluation, but immediate hand hygiene is crucial. Sampling the client's blood for disease determination is not within the nurse's scope of practice and is unnecessary in this situation.
5. When preparing a patient on complete bed rest to eat, at what degree angle or more should you put the head of the bed up?
- A. 10
- B. 15
- C. 20
- D. 30
Correct answer: D
Rationale: The correct answer is D: 30. When a patient is on complete bed rest, it is essential to elevate the head of the bed at a 30-degree angle or more before meals. This position helps prevent choking and aspiration of food during eating by promoting proper swallowing and digestion. Choices A, B, and C are incorrect because they do not provide the optimal elevation needed to support safe and effective feeding for a patient on complete bed rest.
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