Nursing Elites

1. The healthcare provider should utilize data about which of the following to provide information about the nutritional status of a client being evaluated for malnutrition?

• A. triceps skinfold measurement
• B. fasting blood glucose level
• C. hemoglobin A1c level
• D. serum lipid profile results

Correct answer: A

Rationale: Objective anthropometric measurements such as triceps skinfold and mid-arm circumference (MAC), along with weight, are usually used to diagnose malnutrition. Triceps skinfold measurement specifically helps assess body fat and muscle mass, providing valuable information about the client's nutritional status. Fasting blood glucose level, hemoglobin A1c level, and serum lipid profile results are important tests in assessing different aspects of health such as diabetes management and cardiovascular risk, but they are not specific indicators of malnutrition.

2. The client is taking Antabuse and should avoid eating foods that may trigger a disulfiram reaction. The nurse should instruct the client to avoid:

• A. Peanuts, dates, raisins
• B. Figs, chocolate, eggplant
• C. Pickles, salad with vinaigrette dressing, beef
• D. Milk, cottage cheese, ice cream

Correct answer: C

Rationale: The client taking Antabuse should avoid foods that contain alcohol or vinegar as they can trigger a disulfiram reaction. Pickles and vinaigrette dressing often contain vinegar, which the client should avoid. Beef is safe to consume. Choices A, B, and D do not contain alcohol or vinegar, so they are allowed for the client taking Antabuse.

3. A 21-year-old college student has just learned that she contracted genital herpes from her sexual partner. After completing the initial history and assessment, the nurse has data concerning areas pertinent to the disease. The data is likely to include all but which of the following?

• A. voiding patterns
• B. characteristics of lesions
• C. vaginal discharge
• D. prior history of varicella

Correct answer: D

Rationale: The correct answer is 'prior history of varicella.' When assessing a client with genital herpes, it is important to gather data on voiding patterns, characteristics of lesions, and vaginal discharge as these are pertinent to the disease. However, the prior history of varicella is not directly related to the current diagnosis of genital herpes. Varicella, which refers to chickenpox, is caused by the varicella-zoster virus, a different virus from the herpes simplex virus causing genital herpes.

4. A client comes to the clinic for assessment of his physical status and guidelines for starting a weight-reduction diet. The client's weight is 216 pounds and his height is 66 inches. The nurse identifies the BMI (body mass index) as:

• A. within normal limits, so a weight-reduction diet is unnecessary
• B. lower than normal, so education about nutrient-dense foods is needed
• C. indicating obesity because the BMI is 35
• D. indicating overweight status because the BMI is 27

Correct answer: C

Rationale: Obesity is defined by a BMI of 30 or more with no co-morbid conditions. It is calculated by utilizing a chart or nomogram that plots height and weight. This client's BMI is 35, indicating obesity. Choices A, B, and D are incorrect because the client's BMI is above 30, which falls under the obesity category. Therefore, a weight-reduction diet and increased physical activity are necessary to address the client's weight status and promote overall health.

5. Which of the following should not be included in the teaching for clients who take oral iron preparations?

• A. Mix the liquid iron preparation with antacids to reduce GI distress.
• B. Take the iron with meals if GI distress occurs.
• C. Liquid forms should be taken with a straw to avoid discoloration of tooth enamel.
• D. Oral forms should be taken with juice, not milk.

Correct answer: A

Rationale: The correct answer is to mix the liquid iron preparation with antacids to reduce GI distress. This statement is incorrect because iron should not be mixed with antacids as it can significantly reduce the absorption of iron. Choice B is a good recommendation as taking iron with meals can help reduce gastrointestinal distress. Choice C is also correct as liquid forms of iron should be taken with a straw to prevent the discoloration of tooth enamel. Choice D is incorrect as iron preparations can be taken with juice or water, but not with milk, as calcium in milk can inhibit iron absorption.

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