Fundamentals Of Nursing NCLEX Quiz 46

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  • 1/10 Questions

    The nurse is teaching a client who has iron deficiency anemia about foods she should include in her diet. The nurse determines that the client understands the dietary instructions if she selects which of the following from her menu?

    • Nuts and fish.
    • Oranges and dark green leafy vegetables.
    • Butter and margarine.
    • Sugar and candy.
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All questions are shown, but the results will only be given after you’ve finished the quiz. You are given 1 minute per question, a total of 10 minutes in this quiz.

Fundamentals Of Nursing NCLEX Quiz 46 - Quiz

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  • 2. 

    A nurse is monitoring the status of a client’s fat emulsion (lipid) infusion and notes that the infusion is 2 hours delay. The nurse should do which of the following actions?

    • Adjust the infusion rate to catch up over the next hour.

    • Make sure the infusion rate is infusing at the ordered rate.

    • Increase the infusion rate to catch up over the next few hours.

    • Adjust the infusion rate to full blast until the solution is back on time.

    Correct Answer
    A. Make sure the infusion rate is infusing at the ordered rate.
    Explanation
    The nurse should maintain the prescribed rate of a fat emulsion even if the infusion’s time consume is behind.Options A. C. and D are incorrect since increasing the rate will potentially cause a fluid overload.

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  • 3. 

     A client is recovering from debridement of the right leg. A nurse encourages the client to eat which food item that is naturally high in vitamin C to promote wound healing?

    • Milk.

    • Chicken.

    • Banana.

    • Strawberries.

    Correct Answer
    A. Strawberries.
    Explanation
    Citrus fruits and juices are especially high in vitamin C.Options A and B: Meats such as chicken and dairy products such as milk are high in vitamin B.Option C: Banana is rich in potassium.

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  • 4. 

    A nurse is preparing to hang the initial bag of the parenteral nutrition (PN) solution via the central line of a malnourished client. The nurse ensure the availability of which medical equipment before hanging the solution?

    • Glucometer.

    • Dressing tray.

    • Nebulizer.

    • Infusion pump.

    Correct Answer
    A. Infusion pump.
    Explanation
    The nurse should prepare an infusion pump prior hanging a parenteral solution. The use of an infusion pump is important to make sure that the solution does not infuse too quickly or delayed since the parenteral nutrition has a high glucose content.Option A: A glucometer is also needed since the client’s glucose level is monitored every 4 to 6 hours. but it is not an essential item needed.Options B and C are not used before hanging a PN solution.

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  • 5. 

    A patient receiving parenteral nutrition is administered via the following routes except:

    • Subclavian line.

    • Central Venous Catheter.

    • PICC (Peripherally inserted central catheter) line.

    • PEG tube.

    Correct Answer
    A. PEG tube.
    Explanation
    Percutaneous endoscopic gastrostomy (PEG tube) is inserted into a person’s stomach through the abdominal wall that is used to provide a means of feeding when oral intake is not adequate. While Parenteral nutrition bypasses the digestive system by the administration to the bloodstream.

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  • 6. 

    A nurse is conducting a follow-up home visit to a client who has been discharged with a parenteral nutrition(PN).  Which of the following should the nurse most closely monitor in this kind of therapy?

    • Blood pressure and temperature.

    • Blood pressure and pulse rate.

    • Height and weight.

    • Temperature and weight.

    Correct Answer
    A. Temperature and weight.
    Explanation
    The client’s temperature is monitored to identify signs of infection which is one of the complications of this therapy. While the weight is monitored to detect hypervolemia and to determine the effectiveness of this nutritional therapy.

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  • 7. 

    A client with heart failure has been told to maintain a low sodium diet. A nurse who is teaching this client about foods that are allowed includes which food item in a list provided to the client?

    • Pretzels.

    • Whole wheat bread.

    • Tomato juice canned.

    • Dried apricot.

    Correct Answer
    A. Dried apricot.
    Explanation
    Foods that are lower in sodium includes fruits and vegetables like dried apricot.

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  • 8. 

    A nurse is preparing to hang a fat emulsion (lipids) and observes some visible fat globules at the top of the solution. The nurse ensure to do which of the following actions?

    • Take another bottle of solution.

    • Runs the bottle solution under a warm water.

    • Rolls the bottle solution gently.

    • Shake the bottle solution vigorously.

    Correct Answer
    A. Take another bottle of solution.
    Explanation
    Fat emulsions are used as dietary supplements for patients who are unable to get enough fat in their diet. usually because of certain illnesses or recent surgery. The nurse should examine the bottle of fat emulsion for separation of emulsion into layers or fat globules or the accumulation of froth. The nurse should not hang a fat emulsion if any of these observed and should return the solution to the pharmacy.

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  • 9. 

    The nurse instructs a client with renal failure who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu?

    • Mushroom and blueberry.

    • Beans and banana.

    • Fish and tomato juice.

    • Potato and spinach.

    Correct Answer
    A. Mushroom and blueberry.
    Explanation
    A renal diet is one that is low in sodium. phosphorous. potassium and protein.Options B. C. and D are high in sodium. phosphorus. and potassium.

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  • 10. 

    The nurse is instructing a client with hyperkalemia on the importance of choosing foods low in potassium. The nurse should teach the client to limit which of the following foods?

    • Grapes.

    • Carrot.

    • Green beans.

    • Lettuce.

    Correct Answer
    A. Carrot.
    Explanation
    Carrots has 320 mg of potassium per 100 mg serving; green beans give 209 mg of potassium. 194 mg for lettuce. and 191 mg for grapes all in 100 mg serving. Other foods that are low in potassium include: applesauce. blueberries. pineapple. and cabbage.

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  • Current Version
  • Aug 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 31, 2017
    Quiz Created by
    Santepro
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