A nurse is planning care for a client who is to undergone a stem cell transplant. Which of the following actions should the nurse plan to take?
Monitor the client's vital signs once every 8 hr.
Provide the client with 1,000 mL of water to drink every 12 hr
Keep blood pressure equipment in the client's room.
Place the client in a negative airflow room.
The Correct Answer is C
A. Monitoring vital signs every 8 hours is not sufficient for a client undergoing a stem cell transplant, who requires frequent assessment due to potential complications.
B. Providing the client with water is important, but specific fluid volumes and intervals depend on individual needs and should not be standardized.
C. Clients undergoing stem cell transplants are immunocompromised due to chemotherapy and conditioning regimens. To reduce the risk of infection, all equipment that comes into contact with the client, such as blood pressure cuffs, should be dedicated to that room only. This prevents cross-contamination from other patients.
D. Negative pressure rooms are for protecting others from airborne infections (e.g., TB). Stem cell transplant clients require positive pressure rooms to protect them from pathogens in the environment.
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Related Questions
Correct Answer is D
Explanation
A. Whole blood is not specifically indicated in response to smallpox exposure.
B. Antibiotics may be used for certain biological agents but are not effective against viruses like smallpox.
C. Atropine is used for treating certain types of poisoning and nerve agent exposures, not for smallpox.
D. Vaccine is crucial in response to smallpox as it can prevent infection if administered shortly after exposure or at the onset of symptoms.
Correct Answer is C
Explanation
A. Humidifying the client's room helps to maintain adequate moisture levels in the air. However, it is not specifically related to low WBC counts.
B. Cleaning dentures in a denture cup and serving cooked fruit with meals are good practices for hygiene and dietary considerations but do not directly address infection control.
C. Serving cooked fruit with meals can help minimize the risk of foodborne illnesses.
D. Replacing the water in flower vases with fresh water daily is important for preventing bacterial growth but is not as directly beneficial for infection prevention in this context.
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