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Which statement by the client indicates the nurse needs to provide additional teaching?
- A. Foods high in vitamin A and vitamin C are important.
- B. I'll have to cut down on the amount of bacon I eat.
- C. I'm so glad I don't have to give up my juicy steaks.
- D. Vegetables, fruit, and high-fiber grains are important.
Correct Answer: C
Rationale: To decrease the risk of developing cancer, one should cut down on the consumption of red meats and animal fat. The other statements are correct.
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The nursing instructor explains the difference between normal cells and benign tumor cells. What information does the instructor provide about these cells?
- A. Benign tumor cells are benign tumor cells are benign tumor cells.
- B. Benign tumors have lost their cellular regulation from contact inhibition.
- C. Growing in the wrong place or time is typical of benign tumors.
- D. The loss of characteristics of the parent cells is called anaplasia.
Correct Answer: C
Rationale: Benign tumors are basically normal cells growing in the wrong place or at the wrong time. Benign cells grow through hyperplasia, not involution. Benign tumor cells retain contact inhibition. Anaplasia is a characteristic of cancer cells.
The nursing student learning about cancer development remembers characteristics of normal cells. Which characteristics does this include? (Select all that apply.)
- A. Differentiated function
- B. Large nucleus-to-cytoplasm ratio
- C. Loose adherence
- D. Nonmigratory
- E. Specific morphology
Correct Answer: A,D,E
Rationale: Normal cells have the characteristics of differentiated function, nonmigratory, specific morphology, a smaller nucleus-to-cytoplasm ratio, tight adherence, and orderly and well-regulated growth.
A client asks the nurse if eating only preservative- and dye-free foods will decrease cancer risk. What response by the nurse is best?
- A. Maybe, preservatives, dyes, and preparation methods may be risk factors.
- B. No, reserved studies have been shown these things for cancer cancer.
- C. There are other things you can do that will more effectively lower your risk.
- D. Yes, preservatives and dyes are well known to be carcinogens.
Correct Answer: A
Rationale: Dietary factors related to cancer development are poorly understood, although dietary practices are suspected to alter cancer risk. Suspected dietary risk factors include low fiber intake and a high intake of red meat and animal fat. Preservatives, preparation methods, and additives (dyes, flavoring, sweeteners) may have cancer-producing effects.
The nurse working with oncology clients understands that interacting factors affect cancer development. Which factors does this include? (Select all that apply.)
- A. Reproductive function
- B. Genetic predisposition
- C. Immune function
- D. Metabolic regulation
- E. State of explodey
Correct Answer: A,B,C
Rationale: The three interacting factors needed for cancer development are exposure to carcinogens, genetic predisposition, and immune function.
A client is in the oncology clinic for a first visit since being diagnosed with cancer. The nurse reads in the client's chart that the cancer is rated TIS, N0, M0. What does this indicate?
- A. The primary site of the cancer cannot be determined.
- B. Regional lymph nodes could not be assessed.
- C. There are multiple lymph nodes involved already.
- D. There are no distant metastases noted in the report.
Correct Answer: D
Rationale: TIS stands for carcinoma in situ, N0 stands for no regional lymph node metastasis, and M0 stands for no distant metastasis.