A nurse is collecting data from a client who sustained blood loss. Which of the following findings should the nurse identify as a manifestation of hypovolemia?
Increased blood pressure
Thready pulse
Dyspnea
Decreased heart rate
The Correct Answer is B
A. Increased blood pressure: Hypovolemia typically causes a decrease in blood pressure, not an increase.
B. Thready pulse: A thready pulse is a common sign of hypovolemia due to decreased blood volume.
C. Dyspnea: While dyspnea can occur, it is not as specific as a thready pulse for hypovolemia.
D. Decreased heart rate: Hypovolemia usually causes an increased heart rate as the body tries to compensate for low blood volume.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
A. Homemade hash browns 1⁄2 cup: Homemade hash browns may be lower in fat than commercially prepared versions, but they still usually involve frying in oil or butter, making them a higher-fat option compared to some others.
B. Potato salad 1⁄2 cup: Potato salad typically contains mayonnaise, which is high in fat, making it a less suitable choice for a low-fat diet.
C. Mashed potatoes 1⁄2 cup: Mashed potatoes can be made with lower-fat options like skim milk or broth instead of cream and butter. This makes them a more flexible and potentially lower-fat option if prepared correctly.
D. Ten french fries: French fries are deep-fried in oil, which makes them high in fat, even in small quantities.
Correct Answer is C
Explanation
A. Order a lunch tray for the client. Before advancing the diet, it is important to assess the client's readiness, particularly bowel sounds.
B. Offer the client apple juice. Providing liquids is appropriate only after assessing the client's gastrointestinal function.
C. Auscultate the client's abdomen: This assessment checks for the return of bowel sounds and gastrointestinal function, indicating whether the client can tolerate clear liquids.
D. Elevate the client's head of bed. While positioning is important, the primary first step is to assess the client's gastrointestinal status
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