MED SURG EXAM CORRECT QUESTIONS AND ANSWERS

MED SURG EXAM

CORRECT QUESTIONS AND ANSWERS

1.    The nurse is preparing a client for surgery. What is the most effective method for obtaining an accurate blood pressure reading from the client?

a.       Obtain a cuff that covers the upper one third of the client’s arm.

b.       Position the cuff approximately 4 inches above the antecubital arm.

c.       Use a cough that is wide enough to cover the upper two thirds of the client’s arm.

d.       Identify the Korotkoff sounds, and take a systolic reading.

2.    Which of the following items on a client’s pre-surgery laboratory results would indicate a need to contact the surgeon?

a.       Platelet count of 250,000/cumm

b.       Total cholesterol of 325nmg/dL

c.       Blood urea nitrogen (BUN) 17 mg/dL

d.       Hemoglobin 9.5 mg/dL

3.    To prevent complications of immobility, which activities would the nurse plan for the first postoperative day after a colon resection?

a.       Turn, cough, and deep breathe every 30 minutes. around the clock

b.       Get the client out of bed and ambulate to a bedside chair.

c.       Provide passive ROM three times a day.

d.       It is not necessary to worry about complications of immobility on the first operative day?

4.    In the recovery room, the post-operative client suddenly becomes cyanotic. What is the most appropriate nursing action?

a.       Start administration of oxygen through nasal cannula.

b.       Call for assistance

c.       Reposition the head and determine patency of the airway.

d.       Insert an oral airway and suction the nasopharynx

5.    A client is scheduled for surgery in the morning. Preoperative orders have been written. What is the most important to do before surgery.

a.       Remove all jewelries or tape wedding ring.

b.       Verify that all laboratory work is complete.

c.       Inform family or next of kin

d.       Have all consent forms signed.

6.    The nurse is caring for a first-day post-operative surgical client. What is the first type of the client’s diet?

a.       Full liquid                                   c. Clear liquid

b.       NPO                                          d. Soft