Nur 138 Final Exam Questions With Correct
Answers 2026/2027 Updated.
Dysphagia:
Odynophagia
Esophageal Varices ANS: ✔- Difficulty swallowing
Pain with swallowing
Abnormal enlarged veins in the throat
Dysplasia ANS: ✔- abnormal development or growth of cells,
tissues, or organs - loss of dna control
anaplasia ANS: ✔- loss of differentiation of cells; reversion to a
more primitive cell type.
risk for hypersensitivity reaction ANS: ✔- Previous
Exposure/Incidence and intensity increase with previous exposure
,Family member with allergy
Development, severity factors
Antigen's route of entry
Amount of antigen introduced
Rate of absorption of antigen
Individual's degree of hypersensitivity
Nursing actions for Patient respiratory effort ANS: ✔- Highest
priority in anaphylactic shock
Place client in Fowler or high Fowler position for optimal lung
expansion
For mild to moderate reactions
Assess respiratory status, LOC, anxiety, nasal flaring, use of accessory
respiration muscles, chest wall movement
Palpate for respiratory excursion
Auscultate lung sounds, adventitious sounds
Administer oxygen per nasal cannula
Insert nasopharyngeal or oropharyngeal airway
Administer subcutaneous epinephrine
Provide calm reassurance
,Airborne precautions ANS: ✔- droplets smaller than 5 microns
Measles/Chicken pox/TB
Droplet Precaution ANS: ✔- larger than 5 microns
Pertussis/Diptheria/Scarlet fever/strep/pneumonia
Contact Precautions ANS: ✔- Through contact with items in the
environment
C DIff/E-COli/Hep A/Herpes
ABCD for lesions ANS: ✔- Asymmetry
Border
Color
Diameter
Evolution
Nursing Diagnosis Sickle Cell ANS: ✔- Impaired Gas Exchange
Risk for Ineffective Breathing Pattern
Risk for Decreased Cardiac Tissue Perfusion
Risk for Imbalanced Fluid Volume
, Risk for Ineffective Cerebral Tissue Perfusion
Risk for Infection
Acute Pain
Sources of Heme Iron ANS: ✔- Beef, chicken, pork loin, turkey, veal
Clams/oystrers
Egg yolk
Sources of Non-Heme Iron ANS: ✔- Bran Flakes/Brown rice/Whole
grain breads
Dried Beans
Dried Fruits
Greens
Oatmeal
Sources of Folic Acid ANS: ✔- Green Leafy
veggies/Broccoli/asparagus
Organ meats/eggs
Wheat germ/yeast
Milk
Answers 2026/2027 Updated.
Dysphagia:
Odynophagia
Esophageal Varices ANS: ✔- Difficulty swallowing
Pain with swallowing
Abnormal enlarged veins in the throat
Dysplasia ANS: ✔- abnormal development or growth of cells,
tissues, or organs - loss of dna control
anaplasia ANS: ✔- loss of differentiation of cells; reversion to a
more primitive cell type.
risk for hypersensitivity reaction ANS: ✔- Previous
Exposure/Incidence and intensity increase with previous exposure
,Family member with allergy
Development, severity factors
Antigen's route of entry
Amount of antigen introduced
Rate of absorption of antigen
Individual's degree of hypersensitivity
Nursing actions for Patient respiratory effort ANS: ✔- Highest
priority in anaphylactic shock
Place client in Fowler or high Fowler position for optimal lung
expansion
For mild to moderate reactions
Assess respiratory status, LOC, anxiety, nasal flaring, use of accessory
respiration muscles, chest wall movement
Palpate for respiratory excursion
Auscultate lung sounds, adventitious sounds
Administer oxygen per nasal cannula
Insert nasopharyngeal or oropharyngeal airway
Administer subcutaneous epinephrine
Provide calm reassurance
,Airborne precautions ANS: ✔- droplets smaller than 5 microns
Measles/Chicken pox/TB
Droplet Precaution ANS: ✔- larger than 5 microns
Pertussis/Diptheria/Scarlet fever/strep/pneumonia
Contact Precautions ANS: ✔- Through contact with items in the
environment
C DIff/E-COli/Hep A/Herpes
ABCD for lesions ANS: ✔- Asymmetry
Border
Color
Diameter
Evolution
Nursing Diagnosis Sickle Cell ANS: ✔- Impaired Gas Exchange
Risk for Ineffective Breathing Pattern
Risk for Decreased Cardiac Tissue Perfusion
Risk for Imbalanced Fluid Volume
, Risk for Ineffective Cerebral Tissue Perfusion
Risk for Infection
Acute Pain
Sources of Heme Iron ANS: ✔- Beef, chicken, pork loin, turkey, veal
Clams/oystrers
Egg yolk
Sources of Non-Heme Iron ANS: ✔- Bran Flakes/Brown rice/Whole
grain breads
Dried Beans
Dried Fruits
Greens
Oatmeal
Sources of Folic Acid ANS: ✔- Green Leafy
veggies/Broccoli/asparagus
Organ meats/eggs
Wheat germ/yeast
Milk
