Nursing Elites

1. Which individual would be at the greatest risk for deficiencies in water-soluble vitamins?

• A. An individual who regularly consumes fruits and vegetables.
• B. An individual with a high intake of dairy products.
• C. An individual who consumes a diet high in processed foods.
• D. An individual who frequently eats organ meats.

Correct answer: C

Rationale: The correct answer is 'An individual who consumes a diet high in processed foods.' Processed foods are often deficient in water-soluble vitamins such as vitamin C and B vitamins, which can lead to deficiencies. On the other hand, fruits, vegetables, and organ meats are rich sources of these vitamins, so individuals who consume these regularly are less likely to develop deficiencies. While dairy products do contain some water-soluble vitamins, they are not depleted as quickly as they are in a diet high in processed foods, making a deficiency less likely.

2. What are sheets/forms that provide an efficient and time-saving way to record information that must be obtained repeatedly at regular and/or short intervals of time? This does not replace progress notes; instead, it records information on vital signs, intake and output, treatment, postoperative care, postpartum care, and diabetic regimen, etc. These are used whenever specific measurements or observations need to be documented repeatedly. What is this?

• A. Nursing Kardex
• B. Graphic Flow Sheets
• C. Discharge Summary
• D. Medicine and Treatment Record

Correct answer: A

Rationale: The correct answer is A, Nursing Kardex. Nursing Kardex is a tool used for documenting essential patient information that needs to be recorded repeatedly at regular intervals. It includes vital signs, intake and output, treatment details, postoperative care, postpartum care, and diabetic regimen. This tool is efficient and time-saving for healthcare professionals. Choice B, Graphic Flow Sheets, may be used for visual representation of patient data but is not specifically designed for repeated documentation of essential information. Choice C, Discharge Summary, is a document outlining the patient's care and condition at the time of discharge, not for repeated recording of ongoing data. Choice D, Medicine and Treatment Record, focuses more on specific medications and treatments rather than a comprehensive recording of various patient data needed at regular intervals.

3. A patient who is recovering from surgery should increase their intake of which nutrient to promote healing?

• A. Fats
• B. Carbohydrates
• C. Protein
• D. Fiber

Correct answer: C

Rationale: Protein is crucial for tissue repair and recovery after surgery. Proteins provide the building blocks necessary for tissue healing and regeneration. Fats are important for various bodily functions but are not as directly involved in tissue repair as proteins. Carbohydrates provide energy but do not play a primary role in tissue healing. Fiber is essential for digestive health but is not a nutrient that directly promotes tissue repair.

4. In the following ingredient list, which is the most abundant by weight? Ingredients: enriched flour, sugars, eggs, soy lecithin, artificial colors, natural flavors, milk.

• A. milk
• B. eggs
• C. sugar
• D. enriched flour

Correct answer: D

Rationale: The correct answer is 'enriched flour.' In ingredient lists, items are typically listed by weight in descending order. Therefore, the first ingredient, in this case, 'enriched flour,' is the most abundant by weight. Choice A, 'milk,' is not the most abundant as it appears last in the list. Choice B, 'eggs,' and choice C, 'sugar,' also rank lower in the list compared to 'enriched flour,' making them less abundant by weight.

5. A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select one that does not apply).

• A. Keep cold food temperatures below 4.4°C (40°F).
• B. Reheat leftovers before eating.
• C. Wash raw vegetables thoroughly in clean water.
• D. Keep cooked foods at 48.9°C (120°F).

Correct answer: D

Rationale: The correct answer is to keep cooked foods at 48.9°C (120°F). This temperature is too low to keep cooked foods safe from bacterial growth. The ideal temperature to keep cooked foods safe is above 60°C (140°F). Choices A, B, and C are all important strategies to prevent foodborne illnesses. Keeping cold food temperatures below 4.4°C (40°F) helps prevent bacterial growth, reheating leftovers before eating kills any bacteria that may have grown during storage, and washing raw vegetables thoroughly in clean water helps remove dirt and bacteria.

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