ATI LPN
Fundamentals of Nursing Oxygenation Questions Questions
Question 1 of 5
A client with congestive heart failure (CHF) experiences worsening dyspnea and peripheral edema. What is the primary indication for initiating oxygen therapy in this client?
Correct Answer: D
Rationale: In clients with CHF, the primary indication for oxygen therapy is to improve myocardial oxygenation and relieve symptoms of myocardial ischemia.
Question 2 of 5
A nurse is caring for a client receiving oxygen therapy through a transtracheal catheter. What is an important nursing consideration for this client?
Correct Answer: C
Rationale: The nurse should closely monitor the oxygen flow rate continuously to ensure proper delivery and prevent complications specific to the transtracheal catheter, such as obstruction or dislodgement.
Question 3 of 5
When administering oxygen therapy, which intervention should the nurse prioritize to ensure the delivery of the prescribed oxygen concentration?
Correct Answer: C
Rationale: Continuous monitoring of the client's oxygen saturation allows the nurse to assess the effectiveness of oxygen therapy and ensure the prescribed oxygen concentration is being delivered. It helps in making timely adjustments to the oxygen therapy to maintain adequate oxygenation.
Question 4 of 5
The nurse is assessing a client who is receiving high-flow oxygen therapy via a non-rebreather mask. Which finding requires immediate intervention?
Correct Answer: D
Rationale: A loose fit of the mask on the client's face can result in a significant reduction in the delivery of high-flow oxygen therapy. It is essential to ensure a proper seal and fit of the mask to maximize the effectiveness of oxygen therapy. Immediate intervention is needed to readjust and secure the mask properly.
Question 5 of 5
A nurse plans teaching for a client who has coronary artery disease. Which dietary recommendation is most important?
Correct Answer: A
Rationale: Atherosclerosis is the primary risk factor in the development of coronary artery disease (CAD). Health promotion efforts are aimed at eliminating saturated and trans saturated fatty acids by preparing foods that are baked or broiled in place of frying or stewing in lard and oils.