A nurse is collecting data from a client who has peritonitis. Which of the following findings should the nurse expect?
Polyuria
Peripheral edema
Decreased respirations
Absent bowel sounds
The Correct Answer is D
Choice A Reason:
Polyuria is incorrect. Peritonitis doesn’t directly influence urine output. Polyuria (increased urine production) is more commonly associated with conditions affecting the kidneys or diabetes mellitus rather than peritonitis.
Choice B Reason:
Peripheral edema is incorrect. Peritonitis typically involves abdominal symptoms and signs rather than peripheral issues like edema. Edema can be related to heart, kidney, or circulatory system problems, but it's not a typical manifestation of peritonitis.
Choice C Reason:
Decreased respirations is incorrect. Peritonitis can cause pain and discomfort, which might affect the depth of breathing or result in shallow breathing due to guarding against abdominal pain. However, decreased respirations as a specific finding wouldn't commonly be expected in peritonitis. Pain might cause shallow breathing, but it wouldn't lead to a consistent decrease in respiratory rate.
Choice D Reason:
Absent bowel sounds is correct. Peritonitis is an inflammation of the peritoneum, the lining of the abdominal cavity. This condition often leads to the loss or significant reduction of bowel sounds due to the irritation and inflammation of the abdominal structures.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A Reason:
3 oz chicken breast is incorrect. Chicken breast contains iron, but its iron content is generally lower compared to red meats like beef. It contains less heme iron, which is more readily absorbed by the body, compared to the iron in red meats.
Choice B Reason:
3 oz canned tuna is incorrect. Tuna is a good source of protein but doesn't contain as much iron as red meats. While it does have some iron content, it's generally lower compared to red meats like ground beef.
Choice C Reason:
3 oz pork roast is incorrect. Pork contains iron, but its iron content might not be as high as that found in red meats like ground beef. The specific cut and preparation method can also affect the iron content, but generally, pork might not provide as much iron as beef.
Choice D Reason:
3 oz ground beef is correct. Red meat, like ground beef, generally contains higher amounts of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based sources. This makes ground beef a good source of iron for individuals with iron-deficiency anemia.
Correct Answer is ["A","C","D"]
Explanation
Choice A Reason:
Maintaining skin integrity over the blisters is correct. Blisters form as a protective mechanism for the skin underneath. Popping or breaking blisters increases the risk of infection as it exposes the raw skin to bacteria and other contaminants.
Choice B Reason:
Applying ice to the larger blisters is incorrect.
Reason: Applying ice directly to a burn, especially to blisters, can further damage the skin and exacerbate the injury. Ice can cause additional skin damage and can potentially increase pain and delay healing.
Choice C Reason:
Administering ibuprofen for pain is correct. Ibuprofen is an effective over-the-counter pain reliever that can help manage the discomfort caused by a minor burn. It also has anti-inflammatory properties that can reduce swelling associated with burns.
Choice D Reason:
Running cool water over the affected area is correct. Running cool (not cold) water over the burn helps to cool down the burned area, soothes the pain, and helps prevent further damage to the skin. It's recommended to run water over the burn for around 10-15 minutes to effectively cool the area.
Choice E Reason:
Allowing the affected area to remain open to air is incorrect. Keeping a minor burn uncovered can increase the risk of infection as it exposes the burn to external contaminants. Covering the burn with a sterile, non-stick dressing can protect it from further damage and reduce the risk of infection.
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