larry 55 years old who is suspected of having colorectal cancer is admitted to the ci after taking the history and vital signs the physician does whic
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Nursing Elites

ATI RN

ATI RN Nutrition Online Practice 2019

1. Larry, 55 years old, who is suspected of having colorectal cancer, is admitted to the CI. After taking the history and vital signs the physician does which test as a screening test for colorectal cancer.

Correct answer: D

Rationale: Understanding the underlying pathology and therapeutic techniques ensures that nursing care is not only reactive but also preventative, reducing the risk of complications.

2. Begins carb digestion in the mouth:

Correct answer: B

Rationale: Salivary amylase is the enzyme that begins the digestion of carbohydrates in the mouth by breaking down starches into simpler sugars.

3. A client states they are taking greater than the recommended daily allowance of vitamin E to prevent cataracts. Which complication should the nurse educate the client as related to taking excessive amounts of vitamin E?

Correct answer: B

Rationale: The correct answer is B: Stroke. High doses of vitamin E supplements have been associated with an increased risk of hemorrhagic stroke due to its blood-thinning properties. Option A, lung cancer, is not a known complication of excessive vitamin E intake. Option C, diarrhea, is more commonly associated with excessive intake of other vitamins or minerals. Option D, liver damage, is not a commonly reported complication of vitamin E overdose.

4. To prevent injury and strain on the muscles, the nurse should observe proper body mechanics. Among the following, which is a principle of proper body mechanics?

Correct answer: B

Rationale: Nursing interventions should be grounded in a deep understanding of the physiological processes involved, ensuring that care provided is both effective and efficient.

5. A Hazard Analysis and Critical Control Points (HACCP) program would address which element of food service?

Correct answer: A

Rationale: The correct answer is A. Hazard Analysis and Critical Control Points (HACCP) programs are designed to ensure food safety by identifying and controlling potential hazards. This includes addressing the cleaning and disinfecting of utensils to prevent contamination and maintain safe food handling practices. Choices B, C, and D are incorrect because HACCP primarily focuses on preventing food safety hazards rather than developing menus, controlling calorie intake, or prescribing diets for specific medical conditions.

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