After administering an opioid analgesic, the nurse assesses the client using the sedation scale and finds the client sleeping and arousable, but the client drifts off to sleep during conversation
Which level of sedation is appropriate for the nurse to document for this client in the medical record?
1. 1
2. 2
3. 3
4. 4
Correct Answer: 3
Level 3 is frequently drowsy, arousable, and drifts off to sleep during conversation. Level 1 is awake and alert, level 2 is slightly drowsy but arousable, and level 4 is somnolent, minimal-to-no response to physical stimulation.
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Which of the following are recommended for developing system procedures and documentation? Select all that apply
1. Create backup procedures to be used in the event that the system is not running either for reasons of scheduled maintenance or unforeseen circumstances. 2. If major modifications were made to the base system, use the vendor's system user guides. 3. Develop a data dictionary containing system terms and terms for mapping from one system to another. 4. During the training process, develop procedures for how the system will be used to support client care and associated administrative activities. 5. Create separate documentation that includes the downtime procedures and manual requisition forms and locate in an easily identifiable and accessible location.
While on a camping trip, the nurse provides care for a camper who was bitten by a black widow spider. What is the priority action of the nurse?
a. Apply ice to the site of the bite. b. Apply a loose tourniquet to the limb. c. Give acetaminophen (Tylenol) for pain. d. Cover the camper with a warm blanket.
A nurse observes shoulder drop postoperatively in a client who had a radical neck dissection for cancer 24 hours ago. What is the nurse's best action?
A. Reposition the client on the nonoperative side. B. Document the observation as the only action. C. Assess deep tendon reflexes. D. Notify the physician.
The most effective method of control used against botulism in the United States is:
1. Cooking pork until it is gray and no pink is visible 2. Insisting that food handlers wash their hands after using the toilet 3. Inspecting meat thoroughly at the processing plant 4. Teaching homemakers to process home-canned foods correctly