ATI RN
Human Growth and Development Final Exam Answers
1. Evolutionary developmental psychology __________.
- A. focuses on how the structures of the mind develop to better fit with, or represent, the external world
- B. seeks to understand the adaptive value of species-wide competencies as those competencies change with age
- C. views the human mind as a symbol-manipulating system through which information flows
- D. brings together researchers from many fields to study changes in the brain and behavior patterns
Correct answer: B
Rationale: Evolutionary developmental psychology seeks to understand the adaptive value of species-wide competencies as those competencies change with age. This field focuses on how psychological traits and behaviors have evolved to enhance survival and reproduction over time. It emphasizes the interaction between evolutionary principles and developmental processes to provide insights into human behavior and cognition. Choices A, C, and D are incorrect because they do not accurately describe the primary focus of evolutionary developmental psychology. Choice A is more aligned with cognitive psychology, choice C relates to cognitive science, and choice D could pertain to multidisciplinary approaches but not specifically to evolutionary developmental psychology.
2. What describes a common physical change of aging that can affect an older adult's nutrition?
- A. reduced salivary output
- B. increased gastrointestinal motility
- C. abnormal cortisol production
- D. increase in number of taste buds
Correct answer: A
Rationale: Reduced salivary output is a common physical change in aging. This can affect an older adult's nutrition by impacting chewing, swallowing, and taste perception. The decrease in saliva production can make it harder to chew and swallow food effectively, affecting the overall eating experience. Additionally, saliva plays a role in taste perception, so a reduction in salivary output can lead to alterations in how food tastes, potentially impacting an individual's appetite and food choices. Increased gastrointestinal motility (choice B) is not typically associated with aging and would not directly affect nutrition. Abnormal cortisol production (choice C) is related to hormonal changes and is not a common physical change of aging that affects nutrition. An increase in the number of taste buds (choice D) is not a typical change associated with aging and would not have a significant impact on an older adult's nutrition.
3. The client asks the nurse about common side effects of calcium channel blockers. What should the nurse include in client teaching?
- A. Headache
- B. Constipation
- C. Epistaxis
- D. Dysuria
Correct answer: A
Rationale: One of the common side effects of calcium channel blockers is a headache. This is important information for the nurse to include in client teaching as it helps the client understand potential adverse effects of the medication. Constipation, epistaxis, and dysuria are not typically associated with calcium channel blockers.
4. What is the first action when continuous bubbling is observed in the chest tube water seal chamber?
- A. Tighten the connections of the chest tube system
- B. Clamp the chest tube
- C. Replace the chest tube system
- D. Continue monitoring the chest tube
Correct answer: A
Rationale: When continuous bubbling is observed in the chest tube water seal chamber, the first action should be to tighten the connections of the chest tube system. This step is crucial as it can often resolve an air leak causing continuous bubbling. Clamping the chest tube or replacing the chest tube system would not address the underlying issue of loose connections and may not be necessary. Continuing to monitor the chest tube without taking corrective action may lead to complications if the air leak is not addressed promptly.
5. Which of the following is not correct?
- A. energy density is a comparison of energy (kcals) content to the weight of food
- B. if a food product contains a 15% daily value of calcium, that product is said to be a low source of calcium
- C. MyPlate illustrates the 5 food groups
- D.
Correct answer: B
Rationale: A product with 15% Daily Value (DV) of calcium is considered a good source, not a low source. Typically, anything 10-19% DV is considered a good source.
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