Chapter 19 Skills in Clinical Nursing 8th Edition by Audrey J. Berman- Shirlee Snyder

Chapter 19 Skills in Clinical Nursing 8th Edition by Audrey J. Berman- Shirlee Snyder

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question.

• The nurse inserts a tube through the client’s nose and into the small bowel for enteric The 1) nurse documents the insertion of a/n:

1. A) Orogastric B) Gastrostomy tube.
2. C) Jejunostomy D) Nasojejunal tube.

Answer: D

Explanation: A)       The tube inserted through the nose into the jejunum is called a nasojejunal tube. An orogastric tube is inserted through the mouth into the stomach. A gastrostomy tube is inserted through the abdominal wall into the stomach, while a jejunostomy

tube is inserted through the abdominal wall into the jejunum.

Cognitive Level: Knowledge

Client Need: Physiological Integrity

Nursing Process: Implementation

1. The tube inserted through the nose into the jejunum is called a nasojejunal An orogastric tube is inserted through the mouth into the stomach. A gastrostomy tube is inserted through the abdominal wall into the stomach, while a jejunostomy

tube is inserted through the abdominal wall into the jejunum.

Cognitive Level: Knowledge

Client Need: Physiological Integrity

Nursing Process: Implementation

1. The tube inserted through the nose into the jejunum is called a nasojejunal An orogastric tube is inserted through the mouth into the stomach. A gastrostomy tube is inserted through the abdominal wall into the stomach, while a jejunostomy

tube is inserted through the abdominal wall into the jejunum.

Cognitive Level: Knowledge

Client Need: Physiological Integrity

Nursing Process: Implementation

1. The tube inserted through the nose into the jejunum is called a nasojejunal An orogastric tube is inserted through the mouth into the stomach. A gastrostomy tube is inserted through the abdominal wall into the stomach, while a jejunostomy

tube is inserted through the abdominal wall into the jejunum.

Cognitive Level: Knowledge

Client Need: Physiological Integrity

Nursing Process: Implementation

Objective: Learning Outcome 19-1: Define the key terms used in the skills of feeding clients.

 

• The nurse is caring for a client with mild Which of the following diets would the nurse 2) anticipate the physician will order?

1. A) Clear liquids B) Full liquids C) Pureed diet                  D) Regular diet

Answer: C

Explanation: A)      The client with mild dysphagia might do best on a pureed diet because it has some substance to it, allowing the client to swallow it more easily than a regular diet while not being as thin and difficult to swallow as a clear or full-liquid diet.

Cognitive Level: Analysis

Client Need: Physiological Integrity

Nursing Process: Planning

1. The client with mild dysphagia might do best on a pureed diet because it has some substance to it, allowing the client to swallow it more easily than a regular diet while not being as thin and difficult to swallow as a clear or full-liquid diet.

Cognitive Level: Analysis

Client Need: Physiological Integrity

Nursing Process: Planning

1. The client with mild dysphagia might do best on a pureed diet because it has some substance to it, allowing the client to swallow it more easily than a regular diet while not being as thin and difficult to swallow as a clear or full-liquid diet.

Cognitive Level: Analysis

Client Need: Physiological Integrity

Nursing Process: Planning

1. The client with mild dysphagia might do best on a pureed diet because it has some substance to it, allowing the client to swallow it more easily than a regular diet while not being as thin and difficult to swallow as a clear or full-liquid diet.

Cognitive Level: Analysis

Client Need: Physiological Integrity

Nursing Process: Planning

Objective: Learning Outcome 19-1: Define the key terms used in the skills of feeding clients.

 

• The nurse working in an oncology clinic is caring for a client diagnosed with breast The 3) client reports anorexia and weight loss. The client’s serum albumin is low, and there is visible muscle and fat wasting. The nurse recognizes what this client is exhibiting would best be described

as:

1. A) B) Undernutrition.
2. C) D) Protein-calorie malnutrition

Answer: D

Explanation: A)      While this client has a form of malnutrition, or undernutrition, it is best described as protein-calorie malnutrition, which can result in longer hospital stays and

increased complications. This client does not have overnutrition.

Cognitive Level: Analysis

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. While this client has a form of malnutrition, or undernutrition, it is best described as protein-calorie malnutrition, which can result in longer hospital stays and

increased complications. This client does not have overnutrition.

Cognitive Level: Analysis

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. While this client has a form of malnutrition, or undernutrition, it is best described as protein-calorie malnutrition, which can result in longer hospital stays and

increased complications. This client does not have overnutrition.

Cognitive Level: Analysis

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. While this client has a form of malnutrition, or undernutrition, it is best described as protein-calorie malnutrition, which can result in longer hospital stays and

increased complications. This client does not have overnutrition.

Cognitive Level: Analysis

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

Objective: Learning Outcome 19-2: Describe the characteristics of overnutrition, undernutrition, and

protein-calorie malnutrition.

• The responsibility for nutritional assessment and support in most health care facilities belongs to 4) the: (Select all that )

2. Primary care
4. Dietitian or
5. Food service

Answer: B, C, D

Explanation: A)      The responsibility for nutritional assessment and support in most health care facilities belongs to the primary care provider, the nurse, and the dietitian. The client should be involved in the nutritional plan of care, but is not responsible for assessment. Food service staff serve trays on the floor, and may assist clients to complete their menu order, but do not assess clients.

Cognitive Level: Knowledge

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. The responsibility for nutritional assessment and support in most health care facilities belongs to the primary care provider, the nurse, and the The client should be involved in the nutritional plan of care, but is not responsible for assessment. Food service staff serve trays on the floor, and may assist clients to complete their menu order, but do not assess clients.

Cognitive Level: Knowledge

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. The responsibility for nutritional assessment and support in most health care facilities belongs to the primary care provider, the nurse, and the The client should be involved in the nutritional plan of care, but is not responsible for assessment. Food service staff serve trays on the floor, and may assist clients to complete their menu order, but do not assess clients.

Cognitive Level: Knowledge

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. The responsibility for nutritional assessment and support in most health care facilities belongs to the primary care provider, the nurse, and the The client should be involved in the nutritional plan of care, but is not responsible for assessment. Food service staff serve trays on the floor, and may assist clients to complete their menu order, but do not assess clients.

Cognitive Level: Knowledge

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. The responsibility for nutritional assessment and support in most health care facilities belongs to the primary care provider, the nurse, and the The client should be involved in the nutritional plan of care, but is not responsible for assessment. Food service staff serve trays on the floor, and may assist clients to complete their menu order, but do not assess clients.

Cognitive Level: Knowledge

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

Objective: Learning Outcome 19-3: Discuss the components and purposes of nutritional assessments and nutritional screenings.

 

• The nurse, when performing an assessment of the client’s nutritional status and needs, generally 5) performs a/n:

1. A) Complete nutritional B) Nutritional screening.
2. C) Comprehensive nutritional D) In-depth nutritional assessment.

Answer: B

Explanation: A)      Nurses generally perform a nutritional screening, while the comprehensive nutritional assessment is completed by the nutritionist.

Cognitive Level: Application

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. Nurses generally perform a nutritional screening, while the comprehensive nutritional assessment is completed by the

Cognitive Level: Application

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. Nurses generally perform a nutritional screening, while the comprehensive nutritional assessment is completed by the

Cognitive Level: Application

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

1. Nurses generally perform a nutritional screening, while the comprehensive nutritional assessment is completed by the

Cognitive Level: Application

Client Need: Health Maintenance and Promotion

Nursing Process: Assessment

Objective: Learning Outcome 19-3: Discuss the components and purposes of nutritional assessments and

nutritional screenings.