A nurse in a provider's office is reviewing data from a client's medical record. Which of the following findings should the nurse identify as a risk factor for cardiovascular disease?
BMI of 24
Type 1 diabetes mellitus
Family history of osteoporosis
Orthostatic hypotension
The Correct Answer is B
A. A BMI of 24 is within the normal range and is not typically considered a significant risk factor for cardiovascular disease.
B. Type 1 diabetes mellitus is a significant risk factor for cardiovascular disease due to its
association with insulin deficiency and potential complications such as coronary artery disease.
C. Family history of osteoporosis is a risk factor for osteoporosis, not cardiovascular disease.
D. Orthostatic hypotension, while a medical condition, is not typically considered a direct risk factor for cardiovascular disease.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
A. Simple face mask: This can deliver oxygen at flow rates of 5-10 liters per minute and typically provides an oxygen concentration of about 35-50%.
B. Nasal prongs: Nasal prongs deliver oxygen at lower flow rates and may not be sufficient to raise the client's oxygen saturation to 90%.
C. Non-rebreather mask: This mask can deliver high concentrations of oxygen (up to 90-100%) at flow rates of 10-15 liters per minute. It has one-way valves to prevent the patient from rebreathing exhaled air, thus maximizing the delivery of oxygen.
D. Nasal cannula: Nasal cannulas deliver oxygen at lower flow rates (typically up to 6 liters per minute) and may not provide the necessary concentration to achieve an oxygen saturation of 90%.
Correct Answer is ["A","B","E","F"]
Explanation
A. The use of separate cutting boards for raw meats and vegetables is a fundamental food safety practice to prevent cross-contamination. On Day 14, the client demonstrates an
understanding of this by using one cutting board for raw meats and a different one for vegetables.
B. Increasing the handwashing time from 10 seconds to 15 seconds is in line with food safety guidelines, which recommend washing hands for at least 20 seconds to effectively remove germs.
C. Additionally, there was no information provided on the time leftovers sat unrefrigerated on the countertop, which should be minimized to prevent bacterial growth.
D. The client did not demonstrate an understanding of safe refrigerator temperatures as the temperature did not meet the recommended setting of 4° C (40° F) or below.
E. Defrosting frozen foods in the refrigerator is a safe practice to prevent the growth of harmful bacteria, which can occur when foods are defrosted on the countertop.
F. Discarding leftovers after 2 days minimizes the risk of foodborne illnesses, as the longer food is stored, even in the refrigerator, the higher the risk of bacterial growth.
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