The nurse is preparing an injection of 0.45 mL of medication for a pediatric patient. Which syringe is most appropriate?
a. Tuberculin syringe
b. Insulin syringe
c. 3-mL syringe
d. 10-mL syringe
A
The tuberculin syringe is calibrated in hundredths of a milliliter and has a capacity of 1 mL. It is used to prepare small amounts of medication such as small, precise doses for infants or young children. It is also used for intradermal and subcutaneous injections. An insulin syringe is used to administer insulin and is calibrated in units. A 3-mL syringe and a 10-mL syringe are calibrated in 0.2 of a milliliter and are not accurate for small volumes.
You might also like to view...
The nurse is preparing a patient for a liver-spleen scan. Which of the following interventions is most important before the procedure?
1. Prepare the biopsy site with a clean field. 2. Check for any allergies to contrast media. 3. Explain the procedure to the patient's family. 4. Have the patient eat a complete regular diet.
Two hours after the client with an endotracheal tube has been extubated, a nurse hears stridor on inhalation. What is the nurse's best next action after applying humidified oxygen?
A. Document the observation as the only action. B. Ask the client to cough and deep breathe. C. Suction the client's mouth and pharynx. D. Notify the emergency team.
Team intelligence refers to
A. The collective educational background of individuals who make up a team and their respective commitment to achieving a shared goal and mission B. The active capacity of individual members of a team to learn, teach, communicate, reason, and think together irrespective of position in any hierarchy, in the service of realizing shared goals and a shared mission C. The potential capacity for team members to communicate and share their respective expertise with other team members D. The understanding that individual expertise and position in any hierarchy is key to team performance in accomplishing a shared mission
Examples of foods that contain protein are
A. meat and poultry. B. rice and cereal. C. fruits and vegetables. D. bread, cheese, and yogurt.