A client with a draining wound in the leg and has been prescribed a warm soak. What is the purpose of a warm soak?
A) Loosens scabs and crusts
B) Slows bacterial activity
C) Slows or stops bleeding
D) Reduces swelling in injured tissues
A
Feedback:
A warm soak helps to loosen scabs and crusts in a wound. A warm soak also helps to clean draining wounds. Application of cold helps to slow bacterial activity, slow or stop bleeding, and reduce swelling in injured tissues.
You might also like to view...
The nurse assists the healthcare provider during the insertion of a central venous catheter. Which is the most effective intervention for the nurse to implement to prevent patient infection?
a. Adhere to the principles of surgical asep-sis. b. Close the door of the sterile procedure room. c. Sterilize working surfaces for the proce-dure. d. Restrict foot traffic into the sterile proce-dure room.
A student nurse asks, "What determines the LPN/LVN's role and responsibilities in the practice setting?" The best answer is
a. "The job analysis performed by the National Council of State Boards of Nursing." b. "The Nurse Practice Act of the state in which the LPN/LVN is employed." c. "The skill mix of the agency unit to which the nurse is assigned." d. "The degree of centralization of the unit on which the LPN/LVN works."
A nurse is caring for two clients with the same health problem in a healthcare facility
The nurse understands that the nursing care plan has to be different for different clients. What characteristic of a nursing care plan does this highlight? A) Approach to client care is predictable B) The nursing care plan is client-oriented C) The short-term goals are likely to be different D) Only actual problems are identified
A client has been prescribed ketogenic diet to supplement pharmacotherapy for a seizure disorder. Which food items should the nurse encourage the client to consume?Note: Credit will be given only if all correct choices and no incorrect choices are selected. Select all that apply.
A. Foods high in fat B. Salty foods C. Foods high in vitamin K D. Low protein foods E. Low carbohydrate foods