Nursing Elites

1. While a team effort is necessary in the operating room (OR) for efficient and quality patient care delivery, the number of people in the room should be limited for infection control purposes. Which roles comprise this team?

• A. Surgeon, anesthesiologist, scrub nurse, radiologist, orderly
• B. Surgeon, assistants, scrub nurse, circulating nurse, anesthesiologist
• C. Surgeon, assistant surgeon, anesthesiologist, scrub nurse, pathologist
• D. Surgeon, assistant surgeon, anesthesiologist, intern, scrub nurse

Correct answer: B

Rationale: The roles typically present in an operating room team include the surgeon, assistants (which may include an assistant surgeon), scrub nurse, circulating nurse, and anesthesiologist. These roles are directly involved in the operation and patient care. Choice B is correct. Choice A includes a radiologist and an orderly, who are not typically part of the immediate surgical team in the OR. Choice C includes a pathologist, who usually works in a laboratory outside of the OR. Choice D includes an intern, who may or may not be part of the team, depending on the specific circumstances and hospital policy. These explanations make choices A, C, and D incorrect.

2. In the US, low iron intake is often associated with?

• A. low intake of fruits and vegetables
• B. pregnancy
• C. high sugar and fat intakes
• D. high protein intake

Correct answer: C

Rationale: Diets high in sugar and fat often lack essential nutrients like iron, leading to a risk of iron deficiency anemia, especially when iron-rich foods are not consumed adequately.

3. Does taste perception decline with age, and are individuals taking three or more medications likely to have less taste sensitivity, requiring greater amounts of sodium and sugar to perceive these tastes?

• 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. As people age, their taste perception tends to decline. This change can be further exacerbated by the use of multiple medications, which can potentially dull taste sensitivity even more. Consequently, these individuals often need to consume foods with higher levels of sodium and sugar in order to perceive these tastes. Choices B, C, and D are incorrect because they deny either one or both of these established facts.

4. A nurse is educating the parent of a preschool-age child about nutrition. Which is the best snack choice for the nurse to recommend to the parent?

• A. Fruit snacks
• B. Mini wheat bagel with peanut butter
• C. White toast with jelly
• D. Sports drink

Correct answer: B

Rationale: The best snack choice for a preschool-age child recommended by the nurse would be a mini wheat bagel with peanut butter. This option provides a good balance of carbohydrates, protein, and healthy fats, making it a more nutritious choice compared to the other options. Fruit snacks may contain added sugars and lack essential nutrients. White toast with jelly is high in simple carbohydrates and sugars, providing less sustained energy. Sports drinks are often high in sugar and not necessary for a preschool-age child's snack.

5. A client with pre-dialysis end-stage kidney disease is being taught about diet. Which of the following instructions should the nurse include?

• A. Increase intake of dietary phosphorus.
• B. Eliminate foods high in protein from your diet.
• C. Reduce intake of foods high in potassium.
• D. Increase intake of sodium-containing foods.

Correct answer: C

Rationale: In pre-dialysis end-stage kidney disease, reducing intake of foods high in potassium is crucial as impaired kidney function can lead to potassium buildup in the blood, which can be dangerous. High potassium levels can cause irregular heartbeats and even cardiac arrest. Therefore, advising the client to reduce potassium-rich foods is essential to prevent complications. Choices A, B, and D are incorrect. Increasing dietary phosphorus, eliminating foods high in protein, or increasing sodium-containing foods are not appropriate recommendations for a client with pre-dialysis end-stage kidney disease as they can exacerbate the condition.

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