The nurse caring for a pediatric client recovering from surgery to repair a congenital heart defect would include which of the following interventions to support the client's fluid status?
1. Limit fluids
2. Maintain intravenous therapy until day before discharge
3. Encourage fluids
4. Monitor output
3. Encourage fluids
Rationale:
The child should be encouraged to begin oral fluids and nutrition when permitted. Although oral fluids are rarely limited, intake and output should be carefully assessed. Fluids and antibiotics should be provided as ordered until the child's oral intake is normal. Once normal, the line can be converted to a heparin or saline lock. Both intake and output should be monitored.
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When a patient takes substances into the body, they first enter the extracellular compartment. However, to carry out their function they must enter the:
a. horizontal compartment. b. intracellular compartment. c. compartmental. d. vertical compartment.
The hospital has been sued for the actions of a nurse employee. The hospital proves that the nurse was not providing care within the scope of employment as a nurse. Can the hospital still hold liability in this case?
1. Yes, if the plaintiff can prove the nurse was incompetent and that the hospital was aware of the incompetence. 2. No, the doctrine of ostensible authority relieves the hospital of liability related to a rogue employee. 3. Yes, the hospital is automatically liable for the action of any employee. 4. No, at this point the nurse is considered a "lone ranger" and the hospital is not liable for the nurse's actions.
It may take 20 to 40 years for a client who has had rheumatic fever to develop mitral stenosis
Indicate whether the statement is true or false
The client, who has chronic conditions that increase the risk for dehydration, is going home. What intervention is most important to teach this client about identifying the onset of dehy-dration?
A. Measuring abdominal girth B. Converting ounces to milliliters C. Obtaining and charting accurate weight D. Selecting food items with high water content