The most commonly lost items when a patient is transferred are
Patient valuables.
Durable medical equipment such as a walker.
Personal grooming items
Personal papers and magazines
The Correct Answer is A
A. Patient valuables, such as jewelry, money, or personal items, are often small and easily misplaced during transfers due to their size and sometimes inadequate handling procedures.
B. Durable medical equipment, like walkers, is generally larger and easier to track and manage during transfers compared to small items like patient valuables.
C. Personal grooming items, while they may occasionally get misplaced, are typically larger and less prone to loss during transfers compared to smaller valuables.
D. Personal papers and magazines might also get lost, but they are usually larger and have a different handling process than smaller patient valuables, making them less commonly
misplaced during transfers.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
A. Soft tacos are typically lower in fat compared to fried tacos, which are cooked in oil or deep-fried.
B. Extra hot peppers won't directly reduce fat content; they may add flavor but won't decrease fat.
C. Avoiding Mexican dishes altogether is an extreme measure and not necessary for reducing fat intake.
D. Choosing meat enchiladas over cheese enchiladas might reduce saturated fat, but it depends on the specific preparation method.
Correct Answer is D
Explanation
A. Writing dietary goals or objectives usually comes after the assessment phase when the nurse and client set specific objectives based on the assessment findings.
B. Collaborating with the client to determine interventions is a crucial step in the planning phase that follows the assessment phase.
C. Developing a nutritional nursing diagnosis is part of the diagnostic phase and might come after the assessment, where data are analyzed to identify nutrition-related problems.
D. Physical measures of a person's size, form, and functional capacities, including height, weight, body mass index (BMI), skinfold thickness, etc., are fundamental aspects of a nutritional assessment.
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