Which of the following menu choices is most likely to cause a headache?
a. grilled cheese sand-wich c. fettucine alfredo
b. red wine d. spinach
B
A strict food diary is kept to identify headache precipitating foods. After all suspect foods are eliminated from the diet, skin testing for allergies is performed. The introduction of suspect foods is done one at a time to identify triggering foods. Alcohol, cured meats containing nitrates, aged cheeses, monosodium glutamate (MSG), citrus fruits, chocolate, and red wines are common headache precipitating foods.
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A nurse who is left-handed is applying sterile gloves for a procedure. What is the correct procedure for this nurse?
a. Glove the left hand first by grasping 2-inch cuff with thumb and the first two fingers of the right hand. b. Glove right hand first by grasping 2-inch cuff with thumb and the first finger of the left hand. c. Glove either hand first by grasping 2-inch cuff with thumb and the first two fingers of the right hand. d. Glove the left hand first by grasping 2-inch cuff with thumb and the second finger of the right hand.
Which is not depicted on the organizational chart?
A) Grapevine lines of communication B) Line and staff authority C) Span of control D) Scalar chains
A client with hypertension has been prescribed oral clonidine hydrochloride. What instruc-tions should the nurse give to this client?
A. "Take this medication at bedtime." B. "Call your health care provider if a rash develops." C. "You will need to have your blood counts monitored regularly." D. "Take this medication by puncturing the capsule and placing the liquid contents under the tongue."
A client is diagnosed with pernicious anemia. The client wants to know the reason for
his condition. What should be the nurse's response? A) "Lack of vitamin K causes pernicious anemia." B) "Lack of vitamin B12 causes pernicious anemia." C) "Lack of amino acids causes pernicious anemia." D) "Lack of starch molecules causes pernicious anemia."