A nurse is caring for a client who has a small-bore jejunostomy tube and is receiving a continuous tube feeding with a high-viscosity formula. Which of the following actions should the nurse take to prevent the tubing from clogging?
Flush the tubing with 10 mL water every 6 hr.
Administer the feeding by gravity drip.
Replace the bag and tubing every 24 hr.
Heat the formula prior to infusion.
The Correct Answer is A
A. Flushing the tubing with water at regular intervals helps prevent the buildup of formula residue and maintains tube patency. This is especially important with high-viscosity formulas, which are more prone to clogging small-bore tubes.
B. Administering the feeding by gravity drip is a method of delivery and does not directly address the prevention of tubing clogging.
C. While replacing the bag and tubing every 24 hours is a standard practice to reduce the risk of bacterial contamination, it does not specifically prevent tubing clogging.
D. Heating the formula prior to infusion may improve its flow characteristics but does not address the prevention of tubing clogging. Heating formula should be done according to manufacturer guidelines to avoid denaturation of nutrients.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
A. A heart rate of 118/min suggests tachycardia, which is a compensatory mechanism in response to fluid volume deficit. The body increases heart rate to maintain cardiac output when fluid volume is low.
B. A central venous pressure of 25 mm Hg may indicate fluid volume overload rather than deficit. It suggests increased venous pressure, possibly due to excess fluid.
C. A blood pressure of 152/90 mm Hg is within the normal range and does not specifically indicate fluid volume deficit.
D. A temperature of 37.2°C (99°F) is within the normal range and does not specifically indicate fluid volume deficit.
Correct Answer is ["A","C","E"]
Explanation
A. Olive oil and vinegar are healthier choices for salad dressing, especially for individuals with hypertension, as they are low in saturated fat and sodium.
B. This choice is incorrect because low-calorie does not necessarily mean low in sodium, which is crucial for managing hypertension.
C. Limiting processed cheese is advised because it often contains high levels of sodium, which can raise blood pressure.
D. This choice is incorrect as many frozen dinners are high in sodium and preservatives, which are not recommended for a hypertension-friendly diet.
E. Cooking pasta without salt is a good practice to reduce sodium intake, which is beneficial for blood pressure control.
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