Nursing Elites

1. When performing endotracheal suctioning, the nurse applies suctioning while withdrawing and gently rotating the catheter 360 degrees for which of the following time periods?

• A. 10-15 seconds
• B. 30-35 seconds
• C. 20-25 seconds
• D. 0-5 seconds

Correct answer: D

Rationale: During endotracheal suctioning, the nurse should apply suctioning while withdrawing and gently rotating the catheter 360 degrees for a short period of 0-5 seconds. This brief duration helps minimize the risk of hypoxia and trauma to the airway. Choices A, B, and C suggest longer time periods for suctioning, which can increase the risk of complications such as hypoxia, mucosal damage, and the removal of excess amounts of airway secretions.

2. Where is Vitamin E commonly found?

• A. produced by bacteria in the GI tract
• B. synthesized by the body through sunlight exposure
• C. associated with beriberi deficiency
• D. present in vegetable oils

Correct answer: D

Rationale: Vitamin E is an antioxidant commonly found in sources like vegetable oils, nuts, seeds, and green leafy vegetables. It plays a crucial role in protecting cells from damage. Choices A and B are incorrect as Vitamin E is not produced by bacteria in the GI tract nor synthesized by sunlight exposure. Choice C is incorrect as beriberi is a deficiency of Vitamin B1 (thiamine), not Vitamin E.

3. In which condition is underconsumption of fat not a concern?

• A. Malabsorption syndromes
• B. Cystic fibrosis
• C. AIDS
• D. Hypertension

Correct answer: D

Rationale: The correct answer is D, Hypertension. Hypertension is not typically associated with underconsumption of fat; instead, it is more related to the consumption of excess fat, especially saturated and trans fats, which can contribute to increased blood pressure. Malabsorption syndromes, cystic fibrosis, and AIDS are conditions where underconsumption of fat can be a concern due to various reasons such as malabsorption issues, pancreatic insufficiency, or increased energy needs.

4. A healthcare professional is teaching about implementing a heart-healthy diet to a client who has coronary artery disease. Which of the following foods should the professional recommend to the client?

• A. Baked ham
• B. Processed cheese
• C. Broiled salmon
• D. Canned potato soup

Correct answer: C

Rationale: Broiled salmon is a heart-healthy food due to its high omega-3 fatty acid content, which helps reduce inflammation and improve cardiovascular health. Choices A, B, and D are not recommended for a heart-healthy diet. Baked ham and processed cheese are high in saturated fats and sodium, which can be detrimental to cardiovascular health. Canned potato soup may contain high levels of sodium and preservatives, making it less suitable for a heart-healthy diet.

5. Which lipid contains 3 fatty acids?

• A. cholesterol
• B. phospholipid
• C. saturated
• D. triglyceride

Correct answer: D

Rationale: The correct answer is 'D. triglyceride.' Triglycerides are composed of one glycerol molecule and three fatty acids, making them the primary form of stored fat in the body. Cholesterol (A) is a different type of lipid, phospholipids (B) have two fatty acids, and 'saturated' (C) refers to the structure of fatty acids, not a specific lipid containing 3 fatty acids.

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