Nokea
What is the role of the villi in the small intestine?
- A. secreting digestive enzymes
- B. absorbing nutrients
- C. producing bile
- D. producing mucus
Correct Answer: B
Rationale: The correct answer is B: absorbing nutrients. Villi are finger-like projections in the small intestine that increase surface area for absorption of nutrients. They contain blood vessels and lacteals that absorb nutrients like glucose and amino acids. Villi do not secrete digestive enzymes (choice A), produce bile (choice C), or produce mucus (choice D). Digestive enzymes are produced by the pancreas and bile is produced by the liver. Mucus is produced by goblet cells in the intestine.
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Gastrin secretion will stop when the stomach pH reaches _____.
- A. 7
- B. 4.5
- C. 1.5
- D. 3
Correct Answer: D
Rationale: The correct answer is D: 3. Gastrin secretion is stimulated by low pH levels in the stomach. When the stomach pH drops below 3, gastrin secretion is triggered to increase stomach acid production. Once the stomach pH reaches around 3, a negative feedback mechanism is activated to stop gastrin secretion and prevent excessive acid production. Choices A (7), B (4.5), and C (1.5) are incorrect because gastrin secretion is actually inhibited by higher pH levels, not when the pH reaches neutral (7), slightly acidic (4.5), or extremely acidic (1.5) levels. The key here is to understand the physiological response of gastrin secretion to pH levels in the stomach.
A client is admitted to the hospital for a hemorrhoidectomy. Postoperatively, which of the following would a client's nurse be most concerned about?
- A. Pain at the incision site
- B. White blood count of 6.5
- C. Client's refusal of a stool softener
- D. Excessive bloody drainage on the external gauze dressing
Correct Answer: D
Rationale: The correct answer is D because excessive bloody drainage on the external gauze dressing could indicate hemorrhage, a serious complication post-hemorrhoidectomy. This requires immediate medical attention to prevent further complications.
A: Pain at the incision site is expected postoperatively and can be managed with pain medication.
B: A white blood count of 6.5 is within the normal range and not a cause for concern.
C: Client's refusal of a stool softener is important for bowel movement management but is not the most immediate concern compared to excessive bloody drainage.
What information should be included in the dietary teaching for the patient following a Roux-en-Y gastric bypass?
- A. Avoid sugary foods and limit fluids to prevent dumping syndrome.
- B. Gradually increase the amount of food ingested to preoperative levels.
- C. Maintain a long-term liquid diet to prevent damage to the surgical site.
- D. Consume foods high in complex carbohydrates, protein, and fiber to add bulk to contents.
Correct Answer: A
Rationale: The correct answer is A: Avoid sugary foods and limit fluids to prevent dumping syndrome. After a Roux-en-Y gastric bypass, the patient's stomach size is reduced, making it important to avoid sugary foods that can cause rapid spikes in blood sugar and lead to dumping syndrome. Dumping syndrome occurs when food moves too quickly from the stomach to the small intestine, causing symptoms like nausea, vomiting, diarrhea, and weakness. Limiting fluids can also help prevent this by slowing down digestion. Choices B and C are incorrect as increasing food intake rapidly or maintaining a liquid diet long-term can be harmful post-surgery. Choice D is incorrect because consuming foods high in complex carbohydrates, protein, and fiber can be difficult for the patient to digest due to the altered anatomy.
What is the function of bile salts?
- A. emulsifying fats
- B. breaking down carbohydrates
- C. activating pepsin
- D. digesting proteins
Correct Answer: A
Rationale: The correct answer is A: emulsifying fats. Bile salts help emulsify fats by breaking them into smaller droplets, increasing the surface area for enzymes to act upon during digestion. This aids in the absorption of fats in the small intestine. Choices B, C, and D are incorrect because bile salts do not have a direct role in breaking down carbohydrates (choice B), activating pepsin (choice C), or digesting proteins (choice D). These functions are carried out by other digestive enzymes in the gastrointestinal tract.
Which of the following is a common risk factor for gallstones?
- A. High-fat diet
- B. Advanced age
- C. Gender (female)
- D. Family history of gallbladder disease
Correct Answer: C
Rationale: The correct answer is C: Gender (female). Women have a higher risk of developing gallstones due to hormonal factors, such as estrogen increasing cholesterol levels in bile. This imbalance can lead to gallstone formation. Advanced age (B) is a risk factor but not as common as gender. While a high-fat diet (A) can contribute to gallstone formation, it is not a primary risk factor. Family history (D) can increase the likelihood of gallstones, but it is not as common as being female.