A nurse is developing a plan of care for a client who has a new ileal conduit. Which of the following should the nurse include as risks for the client? (Select all that apply.)
Anxiety
Impaired skin integrity
Infection
Fluid volume deficit
Disturbed body image
Correct Answer : B,C,D,E
Choice A rationale
Anxiety, while a valid concern, is not directly a risk associated with the physical complications of an ileal conduit. However, it can be an emotional response to the surgery and the changes it brings.
Choice B rationale
Impaired skin integrity is a significant risk for clients with an ileal conduit due to the potential for irritation from the stoma appliance and the risk of skin breakdown around the stoma site.
Choice C rationale
Infection is a risk due to the potential for bacteria to enter through the stoma or for urinary tract infections to develop, given the changes in the urinary system's structure and function.
Choice D rationale
Fluid volume deficit is a risk for clients with an ileal conduit because of the potential for increased fluid loss through the stoma, necessitating careful monitoring and management of fluid intake and output.
Choice E rationale
Disturbed body image is a risk due to the physical changes and the presence of a stoma, which can affect the client's perception of their body and self-image.
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Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
Choice A rationale
Canned soup is typically high in sodium, which can worsen fluid volume excess (FVE). Patients with liver failure need to limit sodium intake to reduce fluid retention.
Choice B rationale
Baked chicken breast is a low-sodium and protein-rich option suitable for clients with liver failure. Protein is essential for tissue repair and maintaining fluid balance within the body.
Choice C rationale
A bowl of ice cream is high in sugar and fat, which can be difficult for a liver-compromised patient to process and may contribute to further fluid retention.
Choice D rationale
Spaghetti with commercial red sauce can be high in sodium due to the sauce, which is not recommended for clients with FVE as it may exacerbate their condition.
Correct Answer is ["A","B","D"]
Explanation
Choice A rationale
Smoking is a well-established risk factor for colorectal cancer. The carcinogens in tobacco smoke can lead to the formation of cancerous cells in the colon and rectum.
Choice B rationale
Obesity increases the risk of colorectal cancer, possibly due to chronic low-level inflammation associated with excess body fat, which can contribute to cancer development.
Choice C rationale
Limiting alcohol intake to less than four drinks per week is actually a protective measure against colorectal cancer, not a risk factor.
Choice D rationale
A high intake of red meat, particularly more than seven servings per week, has been linked to an increased risk of colorectal cancer due to compounds formed during digestion that can damage the lining of the colon and rectum.
Choice E rationale
A diet high in fruits, vegetables, and grains is generally considered protective against colorectal cancer due to the fiber and nutrients they provide, not a risk factor.
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