When auscultating over the apex of the client's lung field, what breath sound should the nurse expect to hear?

C. Regular assessment of the IV site is crucial to detect early signs of infiltration. Signs of infiltration include swelling, coolness, pain, or blanching around the insertion site. Assessing the site allows nurses to intervene promptly if infiltration occurs, preventing further complications such as tissue damage or fluid overload.

A. Flushing the IV catheter with normal saline helps to maintain patency and prevent blockage of the catheter. It also ensures that medications are effectively delivered into the bloodstream. While this action is important for maintaining the function of the IV catheter, it primarily addresses patency rather than preventing infiltration directly.

B. Securing the IV catheter to the extremity with a securement device (such as tape or a transparent dressing) helps prevent accidental dislodgement or movement of the catheter. This reduces the risk of

mechanical irritation at the insertion site, which can contribute to infiltration. Proper securement also ensures that the catheter remains in place during movement or patient activities.

D. Proper technique during catheter insertion helps reduce the risk of infection and subsequent complications, but it also indirectly contributes to preventing infiltration. Contamination during insertion can lead to inflammation or infection at the site, which may increase the risk of infiltration due to compromised tissue integrity.

D. Processed foods, including canned soups, snacks, and pre-packaged meals, are major sources of dietary sodium. By avoiding processed foods, the client can significantly reduce their sodium intake and better adhere to a low-sodium diet.

A. While organic vegetables may be a healthy choice for other reasons (such as reducing pesticide exposure), canned vegetables, whether organic or not, often contain added sodium for preservation. Therefore, selecting canned vegetables, even if organic, may not align with the goal of reducing sodium intake.

B. This statement suggests an understanding of choosing lower-sodium options for sandwiches. Lean deli meats, such as turkey or chicken breast, typically contain less sodium compared to processed or cured meats like salami or bologna. Opting for lean deli meats supports the client's effort to reduce sodium intake as part of a low-sodium diet.

C. This statement indicates a misunderstanding of a low-sodium diet. Smoked meats, such as smoked ham or bacon, are often high in sodium due to the curing and smoking process. Including smoked meat products in the diet would likely increase sodium intake, which contradicts the goal of reducing sodium.