ATI RN
ATI Medsurg Proctored Final Exam Questions
Extract:
Question 1 of 5
A nurse in an emergency department is caring for a client who reports substernal chest pain and dyspnea. The client is vomiting and is diaphoretic. Which of the following laboratory tests are used to diagnose a myocardial infarction? (Select all that apply.)
Correct Answer: A
Rationale: The correct answer is A. Troponin I, Troponin T, CPK, and Myoglobin are all specific laboratory tests used to diagnose a myocardial infarction. Troponin I and T are cardiac biomarkers released into the bloodstream following myocardial cell injury. Creatine phosphokinase (CPK) is an enzyme found in high concentrations in the heart muscle, and elevated levels indicate myocardial damage. Myoglobin is a protein released from damaged muscle cells, including cardiac muscle. These tests provide crucial information to confirm the diagnosis of a myocardial infarction.
Plasma low-density lipoproteins are not specific for diagnosing a myocardial infarction. White blood cell count is not typically used for diagnosing a myocardial infarction, although it may be elevated in response to inflammation associated with heart damage. Blood glucose level is not specific for diagnosing a myocardial infarction and
Question 2 of 5
A nurse is preparing dietary instructions for a client who has episodes of biliary colic from chronic cholecystitis. Which of the following instructions should the nurse include in the teaching plan?
Correct Answer: A
Rationale: The correct answer is A: Avoid foods high in fat. Biliary colic is caused by gallstones, and high-fat foods can trigger gallbladder contractions leading to pain.
Therefore, advising the client to avoid foods high in fat can help prevent biliary colic episodes.
Choice B is incorrect as carbohydrates do not directly affect biliary colic.
Choice C is incorrect because while a high-protein, low-fat diet may be beneficial for some conditions, it is not specifically recommended for biliary colic.
Choice D is incorrect as increasing intake of high-fat foods can worsen symptoms.
Question 3 of 5
A nurse is caring for a client who is receiving cisplatin to treat bladder cancer. After several treatments, the client reports fatigue. Which of the following actions should the nurse take?
Correct Answer: A
Rationale: The correct answer is A: Check the results of the client's most recent CBC. Fatigue is a common side effect of cisplatin, which can cause bone marrow suppression leading to anemia. Checking the CBC will help determine if the client is experiencing anemia, which can be managed with appropriate interventions. Administering a blood transfusion (
B) should not be done without confirming the need through lab results. Offering a stimulant medication (
C) may mask the underlying cause of fatigue. Advising the client to reduce physical activity (
D) may not address the root cause of the fatigue.
Question 4 of 5
A nurse receives a unit of packed RBCs from a blood bank and notes that the time is 1130. The nurse should begin the infusion at which of the following times?
Correct Answer: A
Rationale: The correct answer is A. The nurse should begin the infusion as soon as possible after receiving the packed RBCs to prevent bacterial growth and ensure the blood's optimal efficacy. Delaying the infusion could increase the risk of contamination.
Choice B (one hour after receiving the blood) is incorrect because it unnecessarily delays the infusion.
Choice C (two hours after receiving the blood) is also incorrect as it further prolongs the time before starting the infusion.
Choice D (immediately after lunch break) is incorrect as it does not prioritize the immediate need to administer the blood. Starting the infusion promptly is crucial to prevent any adverse reactions or complications for the patient.
Question 5 of 5
A nurse is teaching a class about preventive care to clients who are at risk for acquiring viral hepatitis. Which of the following information should the nurse include in the presentation?
Correct Answer: D
Rationale: The correct answer is D: Food should be prepared with purified water. Hepatitis A virus can be spread through contaminated water or food. Using purified water for food preparation can help prevent the transmission of the virus.
Choice A is incorrect because avoiding foods prepared with tap water alone may not be sufficient to prevent hepatitis.
Choice B is incorrect as there is no vaccination available for hepatitis C.
Choice C is important for general hygiene but may not specifically prevent hepatitis transmission.