A nurse is assessing a client prior to administering the influenza vaccine. The nurse should assess if the client has an allergy to which of the following foods?

Gelatin

Shellfish

Egg

Milk

Answer and Explanation

The Correct Answer is C

Rationale:

A. Gelatin: Gelatin allergies are more relevant when assessing for risk with certain vaccines like MMR or varicella, which may contain gelatin as a stabilizer. It is not a primary concern with most influenza vaccines.

B. Shellfish: Shellfish allergies are associated with reactions to iodine-based contrast, not vaccines. They do not impact the safety of receiving the influenza vaccine.

C. Egg: Many influenza vaccines are manufactured using egg-based processes, which can leave residual egg protein. Although most clients with egg allergies can now safely receive the vaccine, this allergy is still important to assess before administration.

D. Milk: Milk allergies are not linked to influenza vaccines and do not affect vaccine safety. There is no milk protein used in the manufacturing of flu vaccines.

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Correct Answer is D

Explanation

Rationale:

A. A 25-gauge needle: A 25-gauge needle is too small and not designed for accessing implanted ports. Using such a needle may cause damage to the port septum and does not ensure reliable blood flow or medication administration.

B. An angiocatheter: Angiocatheters are used for peripheral venous access and are not suitable for accessing implanted ports. Their sharp tips can damage the septum of the port and compromise its integrity.

C. A butterfly needle: Butterfly needles are designed for short-term peripheral access. They are not appropriate for implanted ports and can damage the port’s self-sealing septum, leading to malfunction.

D. A noncoring needle: Noncoring (Huber) needles are specifically designed for accessing implanted venous ports. Their curved tip prevents coring of the port septum, reducing damage and maintaining the port’s function and sterility.

A. Discuss the client's food preferences with the hospital's dietitian. B. Allow the client's family to bring food from home for the client C. Offer the client's meals on a different schedule. D. Request the provider change the client's prescribed diet

Correct Answer is A

Explanation

Rationale:

A. Discuss the client's food preferences with the hospital's dietitian: Collaborating with the dietitian allows the meal plan to be adjusted based on the client’s cultural, religious, or taste preferences while still meeting dietary requirements. This promotes adherence to the prescribed diet and supports patient-centered care.

B. Allow the client’s family to bring food from home for the client: While family support is valuable, food brought from home may not comply with the ADA diet. This can compromise glucose control unless the food is reviewed and approved by a dietitian.

C. Offer the client’s meals on a different schedule: Changing the meal schedule may not address the client’s refusal to eat if the issue is related to food content rather than timing. Consistency in meal timing is also important in managing blood glucose levels.

D. Request the provider change the client’s prescribed diet: Altering the diet order without first exploring and addressing the client’s preferences or challenges may lead to poor glucose control. The nurse should advocate for personalized modifications rather than a blanket diet change.

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A nurse is assessing a client prior to administering the influenza vaccine. The nurse should assess if the client has an allergy to which of the following foods?

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Naxlex Comprehensive Predictor Exams

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Explanation

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Explanation

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