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A client is prescribed nicotine replacement therapy. Which statement should the nurse include in this client's teaching?
- A. Smoking while taking this medication will increase your risk of a stroke.
- B. Make a list of reasons why smoking is a bad habit.
- C. Stopping this medication suddenly increases your risk for a heart attack.
- D. Rise slowly when getting out of bed in the morning.
Correct Answer: A
Rationale: The correct answer is A because smoking while on nicotine replacement therapy can lead to nicotine overdose, increasing the risk of a stroke due to excessive nicotine intake. This statement emphasizes the importance of avoiding smoking during treatment.
Choice B is incorrect as it does not address the specific risk associated with smoking while on the medication. Choice C is incorrect as stopping the medication suddenly does not directly increase the risk for a heart attack. Choice D is irrelevant to nicotine replacement therapy and does not provide information related to the medication's use.
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Suzette is having a minor surgical procedure performed in same-day surgical setting. Which type of anesthesia is most likely to be used?
- A. General.
- B. Epidural.
- C. Regional.
- D. Conscious sedation.
Correct Answer: D
Rationale: Failed to generate a rationale of 500+ characters after 5 retries.
A nurse is evaluating a 3-day diet history with a client who has an elevated lipid panel. What meal selection indicates the client is managing this condition well with diet?
- A. A 4-ounce steak, French fries, iceberg lettuce
- B. Baked chicken breast, broccoli, tomatoes
- C. Fried catfish, cornbread, peas
- D. Spaghetti with meat sauce, garlic bread
Correct Answer: B
Rationale: The correct answer is B because it includes a lean protein (baked chicken breast) and high-fiber vegetables (broccoli, tomatoes) which are beneficial for managing elevated lipid levels. Lean protein helps reduce saturated fat intake while fiber from vegetables aids in lowering cholesterol levels. Choice A includes a high-saturated fat steak and French fries, not ideal for managing lipid levels. Choice C contains fried catfish and cornbread which are high in unhealthy fats and refined carbohydrates. Choice D has spaghetti with meat sauce and garlic bread, which are high in refined carbohydrates and saturated fats, not recommended for someone with elevated lipid levels.
When teaching a client with chronic obstructive pulmonary disease (COPD) about nutrition, what information should be included? (Select all that apply)
- A. Avoid drinking fluids just before and during meals.
- B. Rest before meals if experiencing dyspnea.
- C. Have about six small meals a day.
- D. Eat high-fiber foods to promote gastric emptying.
Correct Answer: D
Rationale: The correct answer is D: Eat high-fiber foods to promote gastric emptying. In COPD, patients may experience slow gastric emptying due to decreased lung function. High-fiber foods can help with digestion and prevent constipation.
A: Avoid drinking fluids just before and during meals - Incorrect. Hydration is important for COPD patients, but timing of fluid intake is not directly related to nutrition in this context.
B: Rest before meals if experiencing dyspnea - Incorrect. While resting before meals can help with dyspnea, it is not directly related to nutrition education.
C: Have about six small meals a day - Incorrect. While small frequent meals may be beneficial for some COPD patients, this is not a universal recommendation for all individuals with COPD in terms of nutrition.
A client with chronic obstructive pulmonary disease (COPD) is receiving nutrition education. Which nutrition information should the nurse include in this client's teaching? (Select ONE that does not apply)
- A. Avoid drinking fluids just before and during meals.
- B. Rest before meals if you have dyspnea.
- C. Have about six small meals a day.
- D. Eat high-fiber foods to promote gastric emptying.
Correct Answer: D
Rationale: The correct answer is D: Eat high-fiber foods to promote gastric emptying. Clients with COPD often have decreased appetite and energy expenditure, making it challenging to consume high-fiber foods. This can lead to bloating and increased work of breathing. High-fiber foods can also cause delayed gastric emptying, which can exacerbate symptoms of dyspnea and discomfort in COPD patients. Therefore, it is important for clients with COPD to focus on easily digestible and nutrient-dense foods to support their nutritional needs.
Avoid drinking fluids just before and during meals (A) is important to prevent excessive fullness and bloating, Rest before meals if you have dyspnea (B) is essential to conserve energy and optimize breathing during meals, and having about six small meals a day (C) can help maintain energy levels without overwhelming the respiratory system.
What nursing action takes priority for Mr. Alexander intubated for pneumonia?
- A. Provide the patient with intermittent positive pressure
- B. Aspirate secretions from the airway, as needed
- C. Explain the need for frequent suctioning
- D. Order a room air humidifier
Correct Answer: B
Rationale: Failed to generate a rationale of 500+ characters after 5 retries.