The nurse is contributing to the plan of care for a surgical patient. What should the nurse recognize as the most common human response to the stress associated with surgery?
a. Fear
b. Anxiety
c. Delirium
d. Depression
ANS: B
Anxiety is a feeling of apprehension or uneasiness resulting from the uncertainties and risks associated with surgery. A. Fear is a feeling of dread from a source known to the patient. This is an extreme reaction to surgery. C. D. Delirium and depression are not typical stress responses to surgery.
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A 70-year-old woman with ongoing severe atrial fibrillation is scheduled for defibrillation. What is an aspect of the rationale and physiology of defibrillation treatment?
A) Interruption of disorganized impulses by the current allows the AV node to readopt its normal pacemaker role. B) Defibrillation can be achieved using either a transcutaneous or transvenous pacemaker. C) Defibrillation must be coincided with the R wave of the ECG in order to be successful. D) The goal is to depolarize the entire heart during the passage of current.
A patient with Stage C heart failure (HF) who has been taking an ACE inhibitor, a beta blocker, and a diuretic begins to have increased dyspnea, weight gain, and decreased urine output. The provider orders spironolactone [Aldactone]
The nurse will instruct the patient to: a. avoid potassium supplements. b. monitor for a decreased heart rate. c. take extra fluids. d. use a salt substitute instead of salt.
A patient is receiving IV amphotericin B (Fungizone) for a systemic fungal infection. Which assessment parameter should you perform to determine whether the patient is having an adverse reaction to the therapy?
a. Measure abdominal girth for presence of ascites b. Assess mouth and oral cavity for candidiasis c. Assess infusion site for phlebitis d. Assess calves for pain
In providing health teaching related to dietary restrictions, the nurse practitioner should advise a patient with gout to avoid which of the following dietary items
A. Green leafy vegetables B. Beer, sausage, fried seafood C. Sugar D. Gluten and bread items