Which is achieved by assessing each patient's nutritional status? Select all that apply
1) Identifying deficiencies
2) Illuminating dietary patterns that could contribute to health problems
3) Providing a basis to plan for optimal nutrition
4) Establishing a baseline for evaluation
5) Monitoring snack intake
ANS: 1, 2, 3, 4
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You are the surgical nurse caring for a 65-year-old female patient who is postoperative day 1 following a thyroidectomy
During your shift assessment, the patient complains of tingling in her lips and fingers. She tells you that she has an intermittent spasm in her wrist and hand and she exhibits increased muscle tone. What electrolyte imbalance should you first suspect? A) Hypophosphatemia B) Hypocalcemia C) Hypermagnesemia D) Hyperkalemia
A 29-year-old pregnant patient is extremely upset about having to take medication for a pre-existing medical condition
She is consumed with fear that her baby will be born with a physical deformity or a congenital anomaly but knows that she has to take the medication. She talks constantly about this and is unable to sleep most nights. Which of the following is the most appropriate nursing diagnosis for this patient is? A) Injury, Risk to the fetus related to adverse effects of maternal drug therapy B) Injury, Risk to the patient related to failure to receive needed drug therapy C) Anxiety related to perceived danger of drug therapy to fetus or infant D) Noncompliance with Drug Therapy
Which situation is an example of the overall goal of quality management in today's health care activities?
1. The nurse manager realizes a policy was ineffective in reducing incidents. 2. The administrator walks around making a list of potential problems. 3. The human resources department fires nonproductive employees. 4. The nurse wipes up a spilled drink before clients are allowed to enter a room.
A patient visiting the clinic tells the nurse that he has a diverticulum and is having surgery in 2 weeks. He asks why his breath is so foul. The nurse informs the patient that this is most likely due to:
A) Diet choices B) Poor oral hygiene C) Decomposition of food retained in the diverticulum D) Breakdown of the oral mucosa