The nurse is instructing a client with hypertension about foods that are low in sodium. Which menu selections by the client indicate to the nurse that the client understands what has been taught?
A. Spaghetti with fresh tomatoes
B. Boiled lobster with baked potato
C. Grilled chicken with turnip greens
D. Instant hot cereal with bacon
E. Tomato soup with a ham sandwich
Ans:
A. Spaghetti with fresh tomatoes
C. Grilled chicken with turnip greens
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After cleaning a client's bedside table, the nurse notes that the client seems upset. The nurse realizes that which of the following had been violated?
1. Personal space 2. Territory 3. Professional boundaries 4. Personal values
An organization has changed its performance appraisal process and is conducting training for managers
What topics should the trainer include in the agenda for this session? Note: Credit will be given only if all correct choices and no incorrect choices are selected. Standard Text: Select all that apply. 1. What a reasonable job performance should look like 2. How to conduct a disciplinary meeting 3. How to complete the evaluation form 4. How to give the employee feedback on evaluation 5. Use of anecdotal notes
Which client, waiting to be seen in the emergency department, is at greatest risk for stigmatization
by health care personnel? a. Q, a student who is a victim of date rape b. R, a street addict who has cellulitis caused by dirty needles c. S, a visitor from Canada who has acute abdominal pain of unknown origin d. T, a housewife whose husband beat her during a domestic dispute
The nurse manager of a large medical unit in a busy urban teaching hospital reviews the unit trends for staffing, which are determined by an acuity system. Which of the following statements is true about an acuity-based staffing model?
A. More staff are needed for a low acuity level. B. More staff are needed for a high acuity level. C. Less staff are needed for a high acuity level. D. Acuity levels are never used to determine staffing levels.