The nurse is caring for a client who has been admitted with a diagnosis of esophageal cancer. The client reports a pain level of 8 on a 0 to 10 pain scale, dysphagia, anorexia, anxiety, and a hoarse voice. Which nursing problem is the priority for this client?
Anxiety and grieving related to progression of disease.
Chronic pain related to tissue destruction by tumor.
Risk for aspiration related to difficulty swallowing.
Imbalanced nutrition less than body requirements.
The Correct Answer is C
Choice A rationale
Anxiety and grieving are important issues but are not the priority when the client is at risk for aspiration.
Choice B rationale
Chronic pain is significant, but the immediate risk of aspiration due to dysphagia takes precedence.
Choice C rationale
Risk for aspiration related to difficulty swallowing is the priority nursing problem. Aspiration can lead to serious complications such as pneumonia.
Choice D rationale
Imbalanced nutrition is important but is secondary to the immediate risk of aspiration.
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Correct Answer is D
Explanation
Choice A rationale
Laying down on each side with knees bent and breathing from the abdomen is not an effective technique for improving gas exchange in emphysema patients.
Choice B rationale
Increasing the breathing rate for a full 30 seconds can lead to hyperventilation and is not recommended for improving gas exchange.
Choice C rationale
Raising hands above the head to expand the diaphragm is not a recognized technique for improving gas exchange in emphysema patients.
Choice D rationale
Drawing air in through the nose and exhaling slowly through pursed lips is an effective technique for improving gas exchange in emphysema patients. This method helps to keep the airways open longer and improves the removal of trapped air.
Correct Answer is C
Explanation
Choice A rationale
Potatoes are naturally gluten-free and safe for individuals with celiac disease.
Choice B rationale
Corn chips are also naturally gluten-free and safe for individuals with celiac disease.
Choice C rationale
Oatmeal can be contaminated with gluten during processing, making it unsafe for individuals with celiac disease unless it is certified gluten-free.
Choice D rationale
Fried rice is typically gluten-free, but it is essential to ensure that no gluten-containing ingredients or cross-contamination occurs during preparation.