A nurse is assessing a client who has hyperthyroidism. The nurse should expect the client to report which of the following manifestations?
Constipation
Sensitivity to cold
Weight gain of 4.5 kg (10 lbs) in 3 weeks
Frequent mood changes
The Correct Answer is D
Choice A Reason:
Constipation is not typically associated with hyperthyroidism. Hyperthyroidism usually speeds up the body’s metabolism, leading to symptoms like increased bowel movements or diarrhea rather than constipation.
Choice B Reason:
Sensitivity to cold is more commonly associated with hypothyroidism, where the body’s metabolism slows down. In hyperthyroidism, patients often experience heat intolerance due to an increased metabolic rate.
Choice C Reason:
Weight gain of 4.5 kg (10 lbs) in 3 weeks is also more indicative of hypothyroidism. Hyperthyroidism generally causes weight loss despite an increased appetite because of the accelerated metabolism.
Choice D Reason:
Frequent mood changes are a common symptom of hyperthyroidism. The excess thyroid hormones can affect the nervous system, leading to symptoms such as anxiety, irritability, and mood swings.
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View Related questions
Correct Answer is B
Explanation
Choice A: Hypophosphatemia
Hypophosphatemia, or low phosphate levels, is not typically associated with prerenal acute kidney injury (AKI). Prerenal AKI is primarily related to decreased blood flow to the kidneys, which does not directly affect phosphate levels. Hypophosphatemia is more commonly seen in conditions such as refeeding syndrome, chronic alcoholism, and certain endocrine disorders.
Choice B: Hyperkalemia
Hyperkalemia, or elevated potassium levels, is a common electrolyte imbalance in prerenal acute kidney injury (AKI). When kidney function is impaired, the kidneys are less able to excrete potassium, leading to its accumulation in the blood. This can result in dangerous cardiac arrhythmias and requires prompt management. Hyperkalemia is often seen in various types of AKI, including prerenal, intrinsic, and postrenal causes.
Choice C: Hypercalcemia
Hypercalcemia, or high calcium levels, is not typically associated with prerenal AKI. In fact, AKI can sometimes lead to hypocalcemia (low calcium levels) due to impaired kidney function affecting calcium and phosphate metabolism. Hypercalcemia is more commonly associated with conditions such as hyperparathyroidism, malignancies, and certain medications.
Choice D: Hypernatremia
Hypernatremia, or high sodium levels, is also not a typical finding in prerenal AKI. Prerenal AKI is usually characterized by volume depletion, which can lead to hyponatremia (low sodium levels) due to the body’s attempt to retain water and maintain blood pressure. Hypernatremia is more commonly seen in conditions involving excessive water loss or inadequate water intake.
Correct Answer is ["B","D","E"]
Explanation
Choice A: Wash raw carrots before cooking
Reason: Washing raw vegetables, including carrots, before cooking is essential to remove dirt, bacteria, and pesticide residues. However, this option is not specific to preventing foodborne illnesses. Washing vegetables is a general hygiene practice, but it does not address the broader aspects of food safety, such as preventing cross-contamination or ensuring proper cooking temperatures. Therefore, while important, it is not the most critical instruction for preventing foodborne illnesses in this context.
Choice B: Separate raw foods from ready-to-eat foods
Reason: Separating raw foods from ready-to-eat foods is crucial to prevent cross-contamination. Raw foods, especially meats, poultry, and seafood, can harbor harmful bacteria that can transfer to ready-to-eat foods if not kept separate. This separation should be maintained during storage, preparation, and cooking. For example, raw meat should be stored on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods. Using separate cutting boards and utensils for raw and ready-to-eat foods further minimizes the risk of cross-contamination.
Choice C: Wash utensils with warm water
Reason: While washing utensils with warm water is a good practice, it is not sufficient on its own to ensure food safety. Utensils that have come into contact with raw meat, poultry, or seafood should be washed with hot, soapy water and sanitized to kill any harmful bacteria. Simply using warm water may not effectively remove or kill bacteria, making this option less critical compared to others that directly address foodborne illness prevention.
Choice D: Practice good hand washing after handling raw eggs, meat, or poultry
Reason: Practicing good hand washing after handling raw eggs, meat, or poultry is one of the most effective ways to prevent foodborne illnesses. Hands can easily transfer bacteria from raw foods to other surfaces, utensils, and foods. Proper hand washing involves scrubbing hands with soap and water for at least 20 seconds, ensuring all parts of the hands are cleaned. This practice helps to eliminate harmful bacteria and reduce the risk of cross-contamination.
Choice E: Ensure all food is cooked to 165°F. Promptly refrigerate foods when finished eating
Reason:Cooking food to the proper internal temperature is essential to kill harmful bacteria that can cause foodborne illnesses. For most foods, an internal temperature of 165°F (73.9°C) is recommended to ensure safety. Using a food thermometer to check the temperature is the best way to ensure food is cooked thoroughly. Additionally, promptly refrigerating foods after eating helps to prevent bacterial growth. Bacteria can multiply rapidly at room temperature, so refrigerating leftovers within two hours (or one hour if the temperature is above 90°F) is crucial for food safety.
