A patient is scheduled to receive 2000 ml of Normal Saline over 24 hours. How much fluid should be administered per hour?
73 ml/hour
84 ml/hour
83 ml/hour
63 ml/hour
The Correct Answer is C
Rationale:
Step 1: Divide the total volume of fluid (2000 ml) by the total time in hours (24 hours). Step 2: Perform the calculation: 2000 ml ÷ 24 hours = 83.33 ml/hour.
Step 3: Round the answer to the nearest whole number, as fluid administration is typically measured in whole milliliters.
The correct answer is 83 ml/hour.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Choice A rationale:
Anaphylaxis risk: A history of allergy to bee and wasp stings indicates a potential risk for anaphylaxis, a severe and life- threatening allergic reaction. This information is crucial for the surgical team to be aware of, as it can influence their choice of anesthesia, medications, and other interventions during the surgery. They will need to be prepared to manage any potential allergic reactions promptly and effectively.
Cross-reactivity potential: Allergies to insect stings can sometimes cross-react with other substances, such as medications used during surgery (e.g., antibiotics, muscle relaxants, latex). It's essential for the surgical team to be aware of these potential cross-reactions to take necessary precautions and avoid triggering an allergic reaction.
Preoperative planning: Knowing about the patient's allergy to bee and wasp stings allows the surgical team to make informed decisions regarding:
Premedication: The patient may need to receive antihistamines or corticosteroids before surgery to reduce the risk of an allergic reaction.
Monitoring: The patient's vital signs and symptoms will be closely monitored during and after surgery for any signs of an allergic reaction.
Emergency preparedness: The surgical team will have medications and equipment readily available to treat anaphylaxis if it occurs.
Choice B rationale:
Lactose intolerance is not typically a significant concern during surgery. It's a digestive issue that can cause discomfort after consuming dairy products, but it doesn't typically pose immediate risks during surgical procedures. The surgical team may adjust the patient's diet after surgery to accommodate lactose intolerance, but it's not crucial information for the immediate surgical planning.
Choice C rationale:
Herb and supplement use is important to communicate to the surgical team. Some herbs and supplements can interact with medications used during surgery, increasing the risk of bleeding, heart problems, or other complications. However, it's not as immediately critical as an allergy to bee and wasp stings, which carries a risk of life-threatening anaphylaxis.
Choice D rationale:
While a patient's previous experience with surgery can be helpful for the surgical team to understand their anxiety levels and expectations, it's not as critical as information about allergies or potential medication interactions.
Correct Answer is B
Explanation
Choice A rationale:
Plague is a highly contagious and often fatal disease caused by the bacterium Yersinia pestis. It is transmitted to humans through the bites of infected fleas or by direct contact with infected animals or their tissues.
Plague can cause severe illness and death, even with prompt treatment. The mortality rate for untreated plague is 50-60%. Therefore, it is incorrect to state that plague produces a mild illness and generally has a low mortality rate.
Choice C rationale:
Smallpox is a highly contagious and deadly disease caused by the variola virus. It was eradicated in 1980, but there is still a risk that it could be used as a bioweapon.
Most people under the age of 40 have not been vaccinated against smallpox and therefore have no immunity to the disease. Therefore, it is incorrect to state that the majority of Americans have adequate innate immunity to smallpox.
Choice D rationale:
Safer food preparation practices have helped to decrease the incidence of foodborne illnesses.
However, foodborne illnesses can still be spread through international travel. Travelers can be exposed to contaminated food or water in other countries.
Therefore, safer food preparation practices do not eliminate the risk of foodborne illnesses being spread through international travel.
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