A nurse is planning a community education program about palliative care. Which of the following information should the nurse plan to include?
Care is intended to prolong the client's life.
Care is initiated when the client has less than 6 months of life expectancy.
Care is extended to the client and the client's family.
Care is limited to traditional medical treatments.
The Correct Answer is C
Choice A rationale:
Palliative care is not necessarily focused on prolonging the client's life, but rather on improving the quality of life and managing symptoms.
Choice B rationale:
Palliative care is not limited to individuals with a specific life expectancy, such as less than 6 months. It can be provided at any stage of a serious illness.
Choice C rationale:
Palliative care aims to address the physical, emotional, and psychosocial needs of both the client and their family.
Choice D rationale:
Palliative care involves a holistic approach that includes traditional medical treatments along with psychosocial and emotional support.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Choice A rationale:
A high-fiber diet is not recommended during acute inflammation, as it may be too abrasive for the inflamed bowel. Diverticulitis is a condition in which small pouches in the colon become inflamed and infected. A high-fiber diet can help prevent constipation and reduce pressure in the colon, which can aggravate diverticulitis.
Choice B rationale:
Soapsuds enemas are not typically used for diverticulitis. They can cause irritation and discomfort.
Choice C rationale:
Bending at the waist has no effect on diverticulitis and is not a relevant instruction.
Choice D rationale:
Fluid restriction can lead to dehydration and constipation, which can exacerbate diverticulitis. A client with diverticulitis should drink plenty of fluids to stay hydrated and soften the stool.
Correct Answer is C
Explanation
Choice A rationale:
Thawing frozen foods at room temperature can promote bacterial growth, increasing the risk of foodborne illness.
Choice B rationale:
There is no need for the client to reduce their intake of calcium-containing foods specifically to prevent foodborne illness. Calcium-containing foods are not associated with an increased risk of bacterial contamination.
Choice C rationale:
Cooking raw fish and steak to the well-done stage is recommended to kill harmful bacteria and reduce the risk of foodborne illness, which is particularly important for individuals with neutropenia who are more susceptible to infections.
Choice D rationale:
Cutting damaged areas from fruits and vegetables is a good practice to reduce the risk of contamination, but it does not address the risk of bacterial contamination from undercooked meat and fish.
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