A nurse is reviewing the laboratory data of a client who is 1 day postoperative following an abdominal hysterectomy. Which of the following findings should the nurse report to the provider?
WBC count 10,000/mm³
BUN 20 mg/dL
Creatinine 2.3 mg/dL
Hematocrit 41%
The Correct Answer is C
Choice A reason: WBC count 10,000/mm³ is within the normal range of 4,500 to 11,000/mm³ and does not indicate any infection or inflammation.
Choice B reason: BUN 20 mg/dL is within the normal range of 10 to 20 mg/dL and does not indicate any renal impairment or dehydration.
Choice C reason: Creatinine 2.3 mg/dL is above the normal range of 0.6 to 1.2 mg/dL and indicates renal dysfunction or damage, which can be caused by blood loss, hypotension, or nephrotoxic drugs during surgery. The nurse should report this value to the provider and monitor the client for signs of acute kidney injury, such as oliguria, edema, or electrolyte imbalances.
Choice D reason: Hematocrit 41% is within the normal range of 37% to 47% for females and does not indicate any anemia or polycythemia.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Choice A: This is correct because offering artificial saliva frequently can help moisten the mouth and improve the taste of food. Radiation therapy can cause dry mouth and altered taste sensation.
Choice B: This is incorrect because providing three large meals daily can be overwhelming and unappetizing for the client. The nurse should provide small, frequent meals that are high in protein and calories.
Choice C: This is incorrect because adding honey to sweeten fruit smoothies can irritate the throat and increase the risk of infection. The nurse should avoid foods that are acidic, spicy, or sticky.
Choice D: This is incorrect because heating food before serving can enhance the unpleasant taste and smell of food. The nurse should serve food cold or at room temperature.
Correct Answer is B
Explanation
Choice A reason: Providing the client with small-handled adaptive utensils is not necessary for a visually impaired client. The client may prefer to use their own utensils or regular ones that they are familiar with.
Choice B reason: Describing the food placement as though the plate were a clock is a helpful technique to orient the client to their meal and avoid spills or accidents. The nurse should also ask the client about their preferences and needs before serving the food.
Choice C reason: Discouraging conversations during the client's mealtime is not appropriate for a visually impaired client. The nurse should encourage social interactions and respect the client's dignity and autonomy.
Choice D reason: Arranging for an assistive personnel to feed the client is not indicated for a visually impaired client. The nurse should promote the client's independence and self-care abilities as much as possible.
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