Clients are instructed to estimate the size of a 3-ounce portion of boneless meat by comparing it to:
1. A quarter-cup measuring cup
2. A center-cut regular pork chop
3. A deck of cards
4. The top of a 1-lb can
3
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A patient has started a fitness program. What program features illustrate that he has started a well-rounded program?
1) Flexibility 2) Isometric exercises 3) Resistance training 4) Aerobic conditioning
A 70-year-old client asks the nurse to explain her hypertension as she is to have her blood pres-sure checked each shift. An appropriate response by the nurse as to why older clients often expe-rience hypertension is because of:
1. Myocardial muscle damage 2. Reduction in physical activity 3. Ingestion of foods high in sodium 4. Accumulation of plaque on arterial walls
Suctioning is done when:
a. The person can cough up secretions b. A sputum specimen is needed c. Secretions are excessive d. The person is very ill
When preparing a client for an anorectal exam, the nurse would most frequently place the client in which position?
A) Knee-chest B) Standing C) Lithotomy D) Left lateral