NCLEX-PN
Hematologic Disorders NCLEX Questions Questions
Extract:
Question 1 of 5
Which client would be most at risk for developing disseminated intravascular coagulation (DIC)?
Correct Answer: D
Rationale: Septicemia (
D) is a major DIC trigger due to systemic inflammation/coagulation. Placenta previa (
A), PE (
B), and dialysis (
C) are lower risk.
Question 2 of 5
The nurse is caring for a child who has hemophilia. He is admitted with a bleeding episode. Which of the following should the nurse expect will be given to stop the bleeding?
Correct Answer: B
Rationale: Cryoprecipitate contains clotting factors, such as factor VIII, essential for stopping bleeding in hemophilia.
Question 3 of 5
Ferrous sulfate is prescribed for a client. She returns to the clinic in two weeks. Which assessment by the nurse indicates that she has NOT been taking iron as ordered?
Correct Answer: D
Rationale: Iron turns stool black. Light brown stools indicate the client has not been taking iron as prescribed. Flushed cheeks, increased energy, and nausea can be associated with iron therapy compliance.
Question 4 of 5
The client is placed on neutropenia precautions. Which information should the nurse teach the client?
Correct Answer: A
Rationale: Neutropenia precautions include electric razors and soft toothbrushes (
A) to prevent bleeding/infection. Fresh produce (
B) risks infection, perineal care (
C) is routine, and hematuria (
D) is abnormal.
Question 5 of 5
The nurse is caring for the client placed on neutropenic precautions. Which interventions should the nurse implement?
Correct Answer: B, C, D, F, A.
Rationale: Pressure should be applied to an area that is bleeding when the client has thrombocytopenia, not neutropenia. B. Fresh flowers harbor microorganisms that can cause an infection. C. Unwashed fruits and vegetables have been found to be colonized with various bacteria, particularly gram-negative enteric organisms, as well as pseudomonas and fungi. Recent research indicates that well-washed fresh fruits and vegetables may be eaten. D. Hand hygiene reduces microbial counts on hands and helps to prevent the transmission of microorganisms to the client’s belongings. E. The client should not consume any liquids that have been standing at room temperature for longer than an hour due to risk of microbial colonization. F. Visitors with a transmittable infection place the client at a high risk for becoming infected due to the client’s depressed immune system.