During the fourth stage of labor, the client's blood pressure (BP) is 110/60, pulse 90, and the fundus is firm midline and halfway between the symphysis pubis and the umbilicus. What should the nurse do?

1. Massage the fundus.
2. Continue to monitor.
3. Turn the client onto her left side.
4. Place the bed in Trendelenburg position.


2
Explanation:
1. The uterus should be midline and firm; massage is not necessary.
2. The client's assessment data are normal for the fourth stage of labor, so monitoring is the only action necessary. During the fourth stage of labor, the mother experiences a slight drop in BP and a slightly increased pulse.
3. A left lateral position is not necessary with a BP of 110/60 and a pulse of 90.
4. Trendelenburg position is not necessary with a BP of 110/60 and a pulse of 90.

Nursing

You might also like to view...

Which of these terms describes a substance that when dissociated produces ions that will combine with hydrogen ions?

a. acid c. salt b. base d. buffer

Nursing

The FDA Amendments Act (FDAAA) was passed in 2007 to address which aspect of drug safety?

a. Allowing pharmaceutical companies to identify off-label uses of medications ap-proved for other uses b. Evaluating drug safety information that emerges after a drug has been approved and is in use c. Expediting the approval process of the U.S. Food and Drug Administration (FDA) so that needed drugs can get to market more quickly d. Requiring manufacturers to notify patients before removing a drug from the market

Nursing

Which 16-year-old female is most likely to experience secondary amenorrhea?

a. A girl who is 5 ft 2 in, 130 lb b. A girl who is 5 ft 9 in, 150 lb c. A girl who is 5 ft 7 in, 96 lb d. A girl who is 5 ft 4 in, 120 lb

Nursing

Food safety is a concern presented by a group of adults attending the community health clinic. The participants tell the nurse that they have seen a lot of reports on television about Escherichia coli and how dangerous it can be

When asked where the bacteria come from, which one of the following does the nurse identify as a potential source of E. coli? a. Sausage b. Soft cheeses c. Milk products d. Ground beef

Nursing