A nurse is providing teaching about blood pressure measurement to a client who has hypertension. Which of the following instructions should the nurse include?
Use an electronic device.
Inflate the cuff to 140/90 mmHg.
Place the cuff on the upper arm.
Measure blood pressure after exercise.
The Correct Answer is C
Choice A reason: Using an electronic device is not a reliable method for measuring blood pressure because it may give inaccurate readings due to movement, noise, or battery issues. An electronic device should be calibrated regularly and compared with a manual device.
Choice B reason: Inflating the cuff to 140/90 mmHg is not a correct procedure for measuring blood pressure because it may cause discomfort and false readings. The cuff should be inflated to about 20 to 30 mmHg above the expected systolic pressure or until the pulse disappears.
Choice C reason: Placing the cuff on the upper arm is a correct procedure for measuring blood pressure because it ensures that the cuff is at the same level as the heart and that the brachial artery is compressed. The cuff should be snug and fit around 80% of the arm circumference.
Choice D reason: Measuring blood pressure after exercise is not a good time for measuring blood pressure because it may reflect a temporary increase due to physical activity. Blood pressure should be measured after resting for at least 5 minutes in a quiet and comfortable environment.
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Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Choice A reason: Tapioca is a gluten-free food that can be recommended for a client who has celiac disease. Tapioca is a starch extracted from the cassava root, which is a tuber plant. Tapioca can be used to make puddings, breads, flours, and pearls.
Choice B reason: Barley is not a gluten-free food that can be recommended for a client who has celiac disease. Barley is a cereal grain that contains gluten, which is a protein that can trigger an immune response and damage the small intestine in people who have celiac disease. Barley should be avoided or replaced with gluten-free grains, such as rice, quinoa, or buckwheat.
Choice C reason: Cold cuts are not gluten-free foods that can be recommended for a client who has celiac disease. Cold cuts are sliced meats that are often processed and cured with additives, such as fillers, binders, and preservatives, that may contain gluten. Cold cuts should be avoided or checked for gluten-free labels before consuming.
Choice D reason: Flavored chips are not gluten-free foods that can be recommended for a client who has celiac disease. Flavored chips are snack foods that are often made from potatoes, corn, or rice, which are gluten-free ingredients, but they may also contain seasonings, spices, and sauces that may contain gluten. Flavored chips should be avoided or checked for gluten-free labels before consuming.
Correct Answer is A
Explanation
Choice A reason: Reducing the client's sodium intake is an appropriate intervention for the nurse to take because it can help prevent fluid retention and edema, which are complications of heart failure. Sodium intake should be limited to 2 g per day or less for clients who have heart failure.
Choice B reason: Restricting the client's protein intake is not an appropriate intervention for the nurse to take because it can cause malnutrition and muscle wasting, which can worsen heart failure. Protein intake should be adequate to meet the client's nutritional needs and support cardiac function. Protein intake should be about 0.8 to 1.2 g per kg of body weight per day for clients who have heart failure.
Choice C reason: Weighing the client once per week is not an appropriate intervention for the nurse to take because it can delay the detection and treatment of fluid overload, which can worsen heart failure. The client should be weighed daily at the same time and with the same scale and clothing to monitor fluid status and adjust medication dosage.
Choice D reason: Providing the client with three large meals per day is not an appropriate intervention for the nurse to take because it can increase the workload of the heart and cause dyspnea, fatigue, or chest pain, which are symptoms of heart failure. The client should be provided with small, frequent meals that are low in sodium, fat, and cholesterol to reduce cardiac stress and promote digestion.
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