A nurse is monitoring a client who is 36 hr postoperative following gastric banding. Which of the following findings should the nurse expect?
The client is tolerating clear liquids.
The client is voiding at least 250 m L/hr.
The client is maintaining bed rest
The client is consuming 1000 calories daily.
The Correct Answer is A
A. The client is tolerating clear liquids: Following gastric banding surgery, clients typically begin with clear liquids and gradually progress to more solid foods. Tolerating clear liquids 36 hours post-op is expected and indicates appropriate recovery.
B. The client is voiding at least 250 mL/hr: A urine output of 250 mL/hr is abnormally high and could suggest overhydration or other issues. Normal expected output is around 30–50 mL/hr postoperatively.
C. The client is maintaining bed rest: Prolonged bed rest increases the risk of complications like deep vein thrombosis. Clients are generally encouraged to ambulate early unless contraindicated.
D. The client is consuming 1000 calories daily: At 36 hours post-op, the client is not expected to consume high-calorie meals. Intake is usually limited to small amounts of clear liquids to prevent nausea and stress on the surgical site.
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Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
A. “Rise slowly when getting out of bed.": Furosemide is a loop diuretic that can cause orthostatic hypotension due to fluid loss. Teaching the client to rise slowly helps prevent dizziness and falls associated with sudden position changes.
B. "Eat foods that are high in sodium.": Sodium intake should be limited in clients with heart failure, as high sodium can worsen fluid retention and counteract the effects of diuretics like furosemide.
C. “Taking furosemide can cause you to be overhydrated.": Furosemide increases urine output and poses a risk of dehydration, not overhydration. Monitoring fluid balance is essential during treatment.
D. "Taking furosemide can cause your potassium levels to be high.": Furosemide can lead to hypokalemia (low potassium), not hyperkalemia. Clients may need potassium supplementation or dietary adjustments to prevent electrolyte imbalance.
Correct Answer is A
Explanation
A. Fish: Fish, especially fatty types like salmon or mackerel, are rich in omega-3 fatty acids, which can help lower blood pressure and reduce cardiovascular risk. Including fish in the diet supports heart health and aligns with hypertension management guidelines.
B. Cheese: Many types of cheese are high in sodium, which can contribute to increased blood pressure. Clients with hypertension are advised to limit sodium intake, making cheese a less ideal option.
C. Canned black beans: While black beans are a good source of fiber and protein, canned versions often contain high amounts of sodium. If used, they should be rinsed thoroughly or replaced with dried beans to lower sodium content.
D. Red meat: Red meat, particularly when processed or fatty, is high in saturated fat and can raise blood pressure and cholesterol levels. It is generally recommended that clients with hypertension limit their intake of red meat.
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