The nurse is caring for a client recently admitted with a pu…

The nurse is caring for a client recently admitted with a pulmonary embolism.  The client has a past medical history of hypocalcemia, hypothyroidism, vegan diet, oral contraceptive use, asthma and a recent femur fracture.  What part of this client’s history creates a risk for developing venous thromboembolism (VTE)?

This is a multiple response item. The nurse is caring for a…

This is a multiple response item. The nurse is caring for a female African American client who has recently been diagnosed with stage 1 hypertension. The client is smoker and has two 12oz glasses of red wine each night with dinner. The client is concerned because her mother had a stroke last year. What are the risk factors contributing to her hypertension? (Select all that apply by listing the letter(s) to the answer in alphabetical order using no spaces, commas or periods.) A. Smoking B. Race C. Gender D. Family History E. Alcohol consumption

This is a Multiple Response Item The nurse is caring for a c…

This is a Multiple Response Item The nurse is caring for a client with a deep vein thrombus in the left lower extremity.  The client has taken analgesics to help decrease the pain in the leg. Which of the following interventions can also help to decrease pain in the client’s leg? (Select all that apply by listing the letter(s) to the  answer in alphabetical order, using no spaces, commas or periods.) A. Place the affected leg in the dependent position B. Apply warm moist heat C. Elevated the affected leg D. Remove compression stockings E. Elevated the head of the bed

This is a Multiple Response Item The nurse is providing diet…

This is a Multiple Response Item The nurse is providing dietary teaching to a client discharging after being diagnosed with hyperthyroidism. Which of the following dietary modifications will the nurse include in the teaching?  (Select all that apply by putting the letter(s) of the correct answer in alphabetical order in the answer box without any commas or spaces) A. Increased salt water fish or seafood B. Increased overall calories C. Elimination of fatty food D. Increased carbohydrates E. Increased Protein F. Fluid restriction