1. A new LPN has been assigned the following tasks. Which tasks are not within the LPN scope of
practice?
1. Reinforcement of client teaching
2. Tracheostomy care
3. Suctioning
4. Creating nursing care plans
5. Insertion of a urinary catheter
6. Assessment of an unstable client
2. A nurse is caring for a client who has been prescribed a medication that is listed on his allergy
list. What action should the nurse take?
Check the client’s vitals, hold the medication and notify the provider.
3. A nurse is assisting with care of a geriatric group of clients in a retirement facility that are at risk
for a lack of nutritional resources. Identify three (3) factors that can influence a client's ability to
acquire food/nutritional resources. (Review the Fundamentals Review Module)
Three factors that can influence a client's ability to acquire food/nutritional resources are:
1) Hygiene/dental: Poor nutritional status is often due to dental problems,
socioeconomic status, or a limited ability to prepare healthy foods.
2) Financial issues: prevent some clients from buying foods that are high in protein,
vitamins, and minerals.
3) Environmental factors: such as sedentary lifestyles, work schedule and widespread
access to less healthy foods contribute to obesity.
4) Medication: can alter taste and appetite and can interfere with the absorption of
certain nutrients.
5) Disease and illness: can affect the functional ability to prepare and eat food.
4. A nurse is caring for a client at risk for osteoporosis. What health promotion/disease prevention
should the nurse reinforce for this client? What foods are rich in vitamin D? What foods are rich
in calcium?
Ensure the diet includes adequate amount of calcium, phosphorus and vitamin D,
especially before the age of 35
Take a calcium supplement with vitamin D if dietary intake is inadequate (lactose
intolerance)
Foods rich in vitamin D are:
- fish
- egg yolks
- fortified milk, and cereal
Food rich in calcium are:
- Milk products
- Green vegetables
- Fortified orange juice
- Cereals
- Red and white beans and figs
5. A nurse is caring for a client with a history of calcium oxalate renal calculi. What dietary
education should the nurse reinforce for this client?
practice?
1. Reinforcement of client teaching
2. Tracheostomy care
3. Suctioning
4. Creating nursing care plans
5. Insertion of a urinary catheter
6. Assessment of an unstable client
2. A nurse is caring for a client who has been prescribed a medication that is listed on his allergy
list. What action should the nurse take?
Check the client’s vitals, hold the medication and notify the provider.
3. A nurse is assisting with care of a geriatric group of clients in a retirement facility that are at risk
for a lack of nutritional resources. Identify three (3) factors that can influence a client's ability to
acquire food/nutritional resources. (Review the Fundamentals Review Module)
Three factors that can influence a client's ability to acquire food/nutritional resources are:
1) Hygiene/dental: Poor nutritional status is often due to dental problems,
socioeconomic status, or a limited ability to prepare healthy foods.
2) Financial issues: prevent some clients from buying foods that are high in protein,
vitamins, and minerals.
3) Environmental factors: such as sedentary lifestyles, work schedule and widespread
access to less healthy foods contribute to obesity.
4) Medication: can alter taste and appetite and can interfere with the absorption of
certain nutrients.
5) Disease and illness: can affect the functional ability to prepare and eat food.
4. A nurse is caring for a client at risk for osteoporosis. What health promotion/disease prevention
should the nurse reinforce for this client? What foods are rich in vitamin D? What foods are rich
in calcium?
Ensure the diet includes adequate amount of calcium, phosphorus and vitamin D,
especially before the age of 35
Take a calcium supplement with vitamin D if dietary intake is inadequate (lactose
intolerance)
Foods rich in vitamin D are:
- fish
- egg yolks
- fortified milk, and cereal
Food rich in calcium are:
- Milk products
- Green vegetables
- Fortified orange juice
- Cereals
- Red and white beans and figs
5. A nurse is caring for a client with a history of calcium oxalate renal calculi. What dietary
education should the nurse reinforce for this client?
