Nursing Elites

1. When taking a blood pressure reading, where should the cuff be positioned?

• A. The cuff should be deflated fully before immediately starting a second reading for the same patient
• B. The cuff should be deflated quickly after being inflated to 180 mmHg
• C. The cuff should be large enough to wrap around the upper arm of the adult patient, positioned 1 cm above the brachial artery
• D. The cuff should be inflated to 30 mmHg above the estimated systolic BP based on palpation of the radial or brachial artery

Correct answer: D

Rationale: When measuring blood pressure, the cuff should be inflated to 30 mmHg above the estimated systolic blood pressure based on palpation of the radial or brachial artery. This ensures an accurate blood pressure measurement. Choices A, B, and C are incorrect. Deflating the cuff fully before starting a second reading (Choice A) does not directly relate to the position of the cuff during a reading. Deflating the cuff quickly after inflating to 180 mmHg (Choice B) is not recommended because it can potentially lead to inaccurate readings. While ensuring the cuff is large enough to wrap around the upper arm positioned 1 cm above the brachial artery is important (Choice C), this alone does not guarantee an accurate blood pressure reading. The correct inflation based on palpation is the key element for accuracy, which is why Choice D is correct.

2. Which of the following methods is the best method for determining nasogastric tube placement in the stomach?

• A. X-ray
• B. Observation of gastric aspirate
• C. Testing of pH of gastric aspirate
• D. Placement of external end of tube under water

Correct answer: A

Rationale: Patient safety and efficacy of care depend on actions rooted in established nursing protocols that consider both the immediate and long-term needs of the patient.

3. Why do older adult female clients need less iron than younger adult female clients?

• A. The need for iron decreases because older female clients produce more red blood cells.
• B. The need for iron decreases with age because older female clients carry oxygen more efficiently.
• C. The need for iron decreases with age because older female clients experience menopause.
• D. The need for iron decreases with age because older female clients exercise more.

Correct answer: C

Rationale: The correct answer is C. Older adult female clients need less iron than younger adult female clients because as women go through menopause, they no longer lose blood through menstruation, leading to a reduced need for iron. Choice A is incorrect because producing more red blood cells does not directly correlate with needing less iron. Choice B is incorrect as carrying oxygen more efficiently does not necessarily decrease the need for iron. Choice D is incorrect as exercising more does not explain the decreased need for iron in older adult female clients.

4. After consuming a meal high in fat, the _____ releases _______ to aid in digestion.

• A. stomach, acid
• B. liver, bile
• C. pancreas, bicarbonate
• D. gallbladder, bile

Correct answer: D

Rationale: The gallbladder releases bile into the small intestine to help digest fats. Bile emulsifies fats, breaking them down into smaller droplets for easier digestion. The stomach primarily releases gastric acid, the liver produces bile but stores it in the gallbladder, and the pancreas secretes bicarbonate to neutralize stomach acid in the small intestine. Therefore, choices A, B, and C are incorrect.

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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