The client has sequential compression stockings in place. The nurse evaluates that the stockings have been implemented appropriately by the new staff nurse when which of the following state-ments is true?
a. Initial measurement is made around the client's calves.
b. Intermittent pressure is set at 40 mm Hg.
c. Stockings are wrapped directly over the leg from ankle to knee.
d. Stockings are removed every hour during application.
B
Inflation pressures average 35 to 45 mm Hg.
Initial measurement is made around the largest part of the client's thigh.
A protective stockinette is placed over the client's leg. Then the stocking is wrapped around the leg, starting at the ankle, with the opening over the patella.
Stockings are not removed every hour. For optimal results, SCD/IPCs are used as soon as possi-ble and maintained until the client becomes fully ambulatory. The stockings should be removed periodically to assess the condition of the client's skin.
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The nurse is caring for an older adult client with hemolytic anemia. What does the nurse understand about the reason this client is most susceptible to this disorder?
A) The client is older and is probably noncompliant with medications. B) Older adult clients often take more medications than younger people. C) Older adult clients have more incidences of coagulation disorders. D) The older adult client does not follow up with physician appointments.
The nurse is conducting a community education program on testicular cancer. The nurse informs the clients that early signs and symptoms of testicular cancer include:
A) difficulty maintaining an erection. B) a painless, hard nodule on a testicle. C) severe pain in the groin. D) enlargement of the scrotum.
The elderly client states that they have routinely consumed at least 3–4 beverages containing alcohol daily for the past 15 years. The nurse recognizes that this client is at greatest risk for:
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A patient with cancer has a nursing diagnosis of imbalanced nutrition: less than body requirements related to altered taste sensation. Which nursing action is most appropriate?
a. Add strained baby meats to foods such as casseroles. b. Teach the patient about foods that are high in nutrition. c. Avoid giving the patient foods that are strongly disliked. d. Add extra spice to enhance the flavor of foods that are served.