ATI RN
ATI Gastrointestinal System Quizlet Questions
Question 1 of 5
The nurse is doing an admission assessment on a client with a history of duodenal ulcer. To determine whether the problem is currently active, the nurse would assess the client for which of the following most frequent symptom(s) of duodenal ulcer?
Correct Answer: A
Rationale: In assessing a client with a history of duodenal ulcer, the nurse must be aware of the typical symptoms associated with this condition. The correct answer, option A, "Pain that is relieved by food intake," is indicative of a duodenal ulcer. This pain occurs because food helps to neutralize the gastric acid and provides temporary relief. Option B, "Pain that radiated down the right arm," is not a common symptom of duodenal ulcers. This type of radiation is more typical of cardiac-related issues like a heart attack. Option C, "N/V (nausea/vomiting)," can be a symptom of duodenal ulcers but is not as specific or frequent as the pain relieved by food intake. Option D, "Weight loss," is a consequence of untreated or severe duodenal ulcers but is not a primary symptom that would help determine if the problem is currently active. Educationally, understanding the hallmark symptoms of duodenal ulcers is crucial for nurses to accurately assess, diagnose, and intervene in the care of patients with gastrointestinal conditions. Recognizing these symptoms can lead to prompt treatment and improved patient outcomes.
Question 2 of 5
The client who has undergone creation of a colostomy has a nursing diagnosis of Disturbed body image. The nurse would evaluate that the client is making the most significant progress toward identified goals if the client:
Correct Answer: D
Rationale: The correct answer is D: Practices cutting the ostomy appliance. This choice indicates that the client is actively involved in self-care and adapting to the colostomy. By practicing cutting the ostomy appliance, the client is demonstrating independence and self-management skills, showing significant progress towards overcoming the disturbed body image. Choices A, B, and C do not involve active participation in self-care tasks related to the colostomy, which are essential for the client's adaptation and acceptance.
Question 3 of 5
The nurse is assessing for stoma prolapse in a client with a colostomy. The nurse would observe which of the following if stoma prolapse occurred?
Correct Answer: D
Rationale: In this scenario, the correct answer is D) Protruding stoma. When a stoma prolapse occurs in a client with a colostomy, the stoma will protrude further out from the abdominal wall than usual. This happens due to the weakening of the surrounding muscles and support structures, causing the stoma to extend beyond its normal position. Option A) Sunken and hidden stoma is incorrect because a sunken stoma would signify a retracted or inwardly positioned stoma, which is not indicative of prolapse. Option B) Dark- and bluish-colored stoma is incorrect as discoloration would suggest ischemia or inadequate blood supply to the stoma, not prolapse. Option C) Narrowed and flattened stoma is incorrect as these characteristics do not align with the physical presentation of a prolapsed stoma. Educationally, understanding the signs and symptoms of stoma complications like prolapse is crucial for nurses caring for patients with ostomies. Recognizing these changes early can help prevent further complications and promote timely intervention and management. Nurses should also educate patients on stoma care, signs of complications, and when to seek medical assistance to promote optimal outcomes and quality of life for individuals with ostomies.
Question 4 of 5
The client with a new colostomy is concerned about the odor from the stool in the ostomy drainage bag. The nurse teaches the client to include which of the following foods in the diet to reduce odor?
Correct Answer: A
Rationale: In the context of a client with a new colostomy concerned about odor, the correct answer is A) Yogurt. Yogurt contains probiotics that help promote healthy gut flora and may reduce odor in ostomy output. Probiotics can balance the bacterial environment in the intestines, potentially decreasing the odor of stool. Option B) Broccoli is high in fiber and can actually increase gas production and odor in ostomy output. Option C) Cucumbers are generally well-tolerated but do not specifically target odor reduction. Option D) Eggs do not have a direct effect on reducing odor in ostomy output. Educationally, this question highlights the importance of dietary considerations in managing ostomies. It emphasizes the role of probiotics in promoting digestive health and reducing odor, providing practical knowledge that can benefit patients with ostomies. Understanding the impact of different foods on ostomy output can empower nurses to provide tailored dietary advice to improve patient comfort and quality of life.
Question 5 of 5
The nurse has given instructions to the client with an ileostomy about foods to eat to thicken the stool. The nurse determines that the client needs further instructions if the client stated to eat which of the following foods to make the stools less watery?
Correct Answer: C
Rationale: In the context of a client with an ileostomy, it is essential to provide education on dietary choices that can help regulate stool consistency. The correct answer, option C (Bran), is incorrect because bran is a high-fiber food that can actually exacerbate diarrhea and lead to watery stools in individuals with an ileostomy. Option A (Pasta) and option B (Boiled rice) are both low-fiber foods that can help thicken stool and reduce water content, making them appropriate choices for individuals with an ileostomy. These foods are less likely to contribute to diarrhea or increased stool output. Option D (Low-fat cheese) does not have a significant impact on stool consistency and is not specifically known to thicken or make stool less watery. Educationally, it is important for nurses to understand the rationale behind dietary recommendations for clients with an ileostomy to ensure optimal patient outcomes. Providing accurate information on appropriate food choices can help prevent complications such as diarrhea or dehydration in this population.