A nurse at a health clinic is preparing to administer the inactivated influenza vaccine to a client. The nurse should ask the client about allergies to which of the following foods?
Shellfish.
Eggs.
Citrus fruit.
Gelatin.
The Correct Answer is B
The correct answer is Choice B: Eggs.
Choice B rationale: Most influenza vaccines are manufactured using egg-based technology and contain trace amounts of egg proteins, such as ovalbumin. Individuals with egg allergies may potentially experience allergic reactions to these proteins. While current guidelines recommend that individuals with egg allergies can still receive the inactivated influenza vaccine under the supervision of a healthcare provider, it is crucial to screen for egg allergies to ensure appropriate precautions are taken during vaccine administration.
Choice A rationale: Although shellfish allergies can cause severe reactions in some individuals, they are not specifically associated with the production or components of the inactivated influenza vaccine. Therefore, inquiring about shellfish allergies would not directly help determine the risk of an adverse reaction to the influenza vaccine.
Choice C rationale: Citrus fruit allergies are not directly related to the components or production methods of the inactivated influenza vaccine. While it is essential to be aware of a patient's allergy history, asking about citrus fruit allergies would not be the most relevant question in this context.
Choice D rationale: Gelatin allergies may be relevant in the administration of certain vaccines, as some contain gelatin as a stabilizer. However, the primary allergenic component of concern in the inactivated influenza vaccine is egg protein, not gelatin. Therefore, asking about gelatin allergies would not be the priority when assessing potential allergic reactions to the influenza vaccine.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A rationale:
Initiating a calorie count of daily food intake is not directly related to addressing dysphagia. Calorie counts might be important in certain situations, such as managing weight, but it does not directly address the client's swallowing difficulties.
Choice B rationale:
Providing food in a thin liquid consistency is contraindicated for a client with dysphagia. Thin liquids can increase the risk of aspiration in individuals with swallowing difficulties. The nurse should choose thicker liquids and modify the diet as recommended by a speech-language pathologist or healthcare provider.
Choice C rationale:
Instructing the client to keep their chin up when swallowing is not an appropriate action for addressing dysphagia. Instead, clients with dysphagia are often instructed to tuck their chin down to their chest when swallowing. This helps to close off the airway and prevents food or liquids from entering the airway.
Choice D rationale:
Placing the client in a semi-Fowler's position when eating is the correct action. This position helps prevent aspiration by promoting proper alignment of the airway and esophagus. The semi-Fowler's position involves elevating the head of the bed to an angle of 30-45 degrees. This position facilitates swallowing and reduces the risk of choking or aspiration.
Correct Answer is A
Explanation
The correct answer is choice A. “Fish and poultry are primary sources of heme iron.”
Choice A rationale:
Fish and poultry are indeed primary sources of heme iron, which is the type of iron found in animal products.Heme iron is more easily absorbed by the body compared to non-heme iron, which is found in plant-based foods.
Choice B rationale:
Cooking in a stainless steel skillet does not significantly increase the amount of iron in the food.While cooking in cast iron skillets can add some iron to the food, stainless steel does not have the same effect.
Choice C rationale:
Drinking iced tea with meals can actually decrease the amount of iron absorbed.Tea contains tannins, which can inhibit the absorption of non-heme iron from plant-based foods.
Choice D rationale:
Drinking orange juice with iron supplements can actually increase absorption, not decrease it.Vitamin C, found in orange juice, enhances the absorption of non-heme iron.
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