A client diagnosed with End Stage Renal Disease (ESRD) has a potassium level of 6.8 mEq/L. Which of the following priority actions should the nurse implement?

Instruct the client to avoid high-potassium foods.

Redraw the potassium to verify results.

Check the client's blood pressure.

Obtain a serum sodium level.

Answer and Explanation

The Correct Answer is C

A. Instruct the client to avoid high-potassium foods: While important for long-term management, it is not the priority when the client is experiencing hyperkalemia, as immediate interventions are necessary to prevent complications.

B. Redraw the potassium to verify results: Redrawing the potassium may be necessary if there is concern about sample contamination or if the result is significantly different from what is expected. However, it is not the priority when the client is at risk of complications from hyperkalemia.

C. Check the client's blood pressure: This is the priority action because hyperkalemia can lead to cardiac dysrhythmias, including potentially life-threatening arrhythmias. Checking the blood pressure helps assess the client's cardiovascular status and any potential effects of hyperkalemia on cardiac function.

D. Obtain a serum sodium level: While monitoring electrolyte levels is important in ESRD, sodium levels are not the priority when the client is experiencing hyperkalemia. Monitoring potassium and managing its effects take precedence.

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Correct Answer is B

Explanation

A. Hamburger on a bun, banana: This choice is high in protein and potassium, which may not be suitable for someone with chronic renal disease, as excessive potassium intake can be harmful to individuals with impaired kidney function.

B. Carrots, green leafy vegetables, a pear: This choice is low in potassium and phosphorus, making it suitable for someone with chronic renal disease. Carrots and green leafy vegetables are generally lower in potassium, and a pear is a low-potassium fruit option.

C. Spaghetti with meat sauce, breadstick: This choice may be high in protein and sodium, depending on the sauce and breadstick ingredients, which may not be ideal for someone with chronic renal disease.

D. Cold cuts with bun, blueberries: Cold cuts can be high in sodium, and blueberries are moderately high in potassium, so this choice may not be appropriate for someone with chronic renal disease.

A. Encourage mouth care before and after meals. B. Monitor the client for changes in mental status. C. Assess the client's laboratory work for increased calcium levels. D. Advise the client to keep a food diary. E. Instruct the client to drink extra fluids between meals.

Correct Answer is ["A","B","D","E"]

Explanation

A. Encouraging mouth care before and after meals helps maintain oral hygiene, which is essential for appetite stimulation and preventing oral infections.

B. Monitoring the client for changes in mental status is important as malnutrition can lead to cognitive impairment and changes in mental status.

C. Assessing the client's laboratory work for increased calcium levels may not be directly related to malnutrition due to cancer. Elevated calcium levels are more commonly associated with conditions like hyperparathyroidism or certain cancers, but it's not typically a direct consequence of malnutrition.

D. Advising the client to keep a food diary helps track food intake, identify any patterns related to malnutrition, and guide dietary interventions.

E. Instructing the client to drink extra fluids between meals helps prevent dehydration, especially if the client's intake is compromised due to malnutrition or cancer-related treatments.

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A client diagnosed with End Stage Renal Disease (ESRD) has a potassium level of 6.8 mEq/L. Which of the following priority actions should the nurse implement?

Nursing Test Bank

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