Failure of the spermatic cord veins to drain properly can lead to which of the following?
A. Erectile dysfunction
B. Varicocele
C. Hydrocele
D. Hemorrhagic infarction
B
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The nurse is administering an injection to a client with AIDS and, when finished, attempts to recap the needle and sustains a needlestick to the finger. What is the priority action by the nurse?
A) Obtain counseling. B) Call the lab to draw the nurse's blood. C) Fill out a risk management report. D) Report the incident to the supervisor
As a senior executive, you are keen to develop your hospital as a learning organization. Part of your purpose in translating this vision into practice is to (select all that apply):
a. Retain funding from third-party payers. b. Develop leaders. c. Maintain and/or improve quality of care. d. Stay abreast of new knowledge and evi-dence.
A patient newly diagnosed with type 2 diabetes mellitus asks the nurse why she has to take a pill instead of insulin. The nurse explains that in type 2 diabetes mellitus, the body still makes insulin
What other information is pertinent for the nurse to relay? a. Overweight and underactive people can-not simply use the insulin produced. b. Metabolism is slowed in some people, so they have to take a pill to speed up their metabolism. c. Sometimes the autoimmune system works against the action of the insulin. d. The cells become resistant to the action of insulin. Pills are given to increase the sen-sitivity.
The nursing instructor has given an assignment to a group of nurse practitioner students. They are to break into groups of four and complete a health-promotion teaching project, then present a report back to their fellow students
What project is the best example of health-promotion teaching? A) Demonstrating an injection technique to a client for anticoagulant therapy B) Explaining the side effects of a medication to an adult client C) Discussing the importance of preventing sexually transmitted disease to a group of 12th-grade students D) Instructing an adolescent client about safe food preparation