A nurse is preparing to administer warfarin to a client who has chronic atrial fibrillation. Which of the following laboratory values should the nurse monitor prior to administering the medication?

Choice A Reason:
Using a fire extinguisher at the source of the smoke is not appropriate. While using a fire extinguisher could potentially help contain a small fire, it's crucial to prioritize rescuing those in immediate danger and alerting others about the fire first by activating the fire alarm. This action ensures that help is on the way and that everyone is aware of the emergency.
Choice B Reason:
Closing the doors to the room and to the bathroom is not appropriate. Closing doors can help contain smoke and fire to some extent, but again, the priority in an emergency situation like this is to rescue those in immediate danger then activate the fire alarm to ensure a swift response and alert others.
Choice C Reason:
Activate the fire alarm system is appropriate. Activating the fire alarm alerts others in the facility and initiates the emergency response protocol, helping to ensure that help is on the way while potentially preventing the spread of fire. However, this step should be taken after assisting the client to safety as they are in immediate danger.
Choice D Reason:
Assisting the client who is in immediate danger to a nearby common area should be the furst step that the nurse takes before alerting other people of the fire. (RACE protocol)

Choice A Reason:

3 oz chicken breast is incorrect. Chicken breast contains iron, but its iron content is generally lower compared to red meats like beef. It contains less heme iron, which is more readily absorbed by the body, compared to the iron in red meats.

Choice B Reason:

3 oz canned tuna is incorrect. Tuna is a good source of protein but doesn't contain as much iron as red meats. While it does have some iron content, it's generally lower compared to red meats like ground beef.

Choice C Reason:

3 oz pork roast is incorrect. Pork contains iron, but its iron content might not be as high as that found in red meats like ground beef. The specific cut and preparation method can also affect the iron content, but generally, pork might not provide as much iron as beef.

Choice D Reason:

3 oz ground beef is correct. Red meat, like ground beef, generally contains higher amounts of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based sources. This makes ground beef a good source of iron for individuals with iron-deficiency anemia.