Nursing Elites

1. The nurse is completing a nutritional assessment on a client. Which statement made by the client is most concerning to the nurse?

• A. "I notice when I take a vitamin E supplement, I bruise more easily."
• B. "I work nights and rarely go outside during the day."
• C. "I take warfarin, so I need to limit the amount of green leafy vegetables I eat."
• D. "My vitamin supplement has the recommended daily allowance of vitamin A."

Correct answer: A

Rationale: The correct answer is A. Excessive intake of vitamin E can increase the risk of bleeding as it acts as a blood thinner. Bruising easily may indicate too much vitamin E. Choice B is not as concerning as it describes a lifestyle that may lead to vitamin D deficiency due to lack of sunlight exposure. Choice C shows awareness of the interaction between warfarin and vitamin K, which is expected. Choice D indicates knowledge of the vitamin A content in the supplement, which is not a cause for concern.

2. Which systolic blood pressure measurement is classified as prehypertension?

• A. 106 mmHg
• B. 119 mmHg
• C. 130 mmHg
• D. 141 mmHg

Correct answer: B

Rationale: According to the blood pressure classification, a systolic blood pressure between 120-139 mmHg is considered prehypertension. This range indicates an increased risk for developing hypertension if not managed appropriately. Therefore, a systolic blood pressure of 119 mmHg falls into the prehypertension category. A systolic pressure of 106 mmHg is within the normal range, while 130 mmHg and above would be classified as stage 1 and stage 2 hypertension respectively, not prehypertension.

3. A nurse is teaching a client who needs to increase their daily fluid intake. Which of the following foods has the highest percentage of water by weight?

• A. Yogurt
• B. Milk
• C. Lettuce
• D. Honey

Correct answer: C

Rationale: The correct answer is Lettuce. Lettuce has the highest percentage of water by weight among the options provided, making it an excellent choice to increase fluid intake. Yogurt and milk have some water content but are not as high in water percentage as lettuce. Honey, on the other hand, contains very little water and is not a good choice for increasing fluid intake.

4. Is the loss of teeth or supporting periodontium often associated with poor food selection and limited chewing ability, and do the patients' masticatory efficiency and biting force decline with each tooth lost?

• A. Both statements are true
• B. Both statements are false
• C. The first statement is true; the second is false
• D. The first statement is false; the second is true

Correct answer: A

Rationale: Both statements are indeed true. The loss of teeth or supporting periodontium frequently leads to poor food selection and limited chewing ability, as these conditions can make certain foods difficult to consume. Additionally, a patient's masticatory efficiency and biting force do decline with each tooth lost, as there are fewer teeth to distribute the force of the bite. Choices B, C, and D are incorrect because they suggest that one or both of these statements are false, which is not the case.

5. Each of the following accurately describes features of MyPlate except one. Which one is the exception?

• A. MyPlate replaces the well-known food guide, MyPyramid.
• B. The interactive website is intended to help consumers apply personalized dietary guidance.
• C. Whereas MyPyramid was more specific in many areas, MyPlate provides more general information.
• D. Foods providing similar types of nutrients are grouped together and emphasize proportionality of food selections.

Correct answer: C

Rationale: The correct answer is C because MyPlate actually provides more specific guidance compared to MyPyramid. MyPlate was designed to simplify the dietary recommendations for consumers by focusing on a visual representation of a plate divided into food groups, making it easier to understand and apply. Choices A, B, and D accurately describe features of MyPlate: replacing MyPyramid, providing personalized dietary guidance through an interactive website, and grouping foods with similar nutrients while emphasizing proportionality of food selections.

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