A nurse is planning to obtain a client's oxygen saturation. Which of the following might influence the result of this test?
The client is wearing nail polish.
The client has an elevated hemoglobin level.
The client has a fever.
The client is wearing a ring.
The Correct Answer is A
A. Nail polish can interfere with the accuracy of pulse oximetry readings by absorbing or
reflecting light, leading to falsely low oxygen saturation readings. It's essential to remove nail polish or acrylic nails from the finger used for pulse oximetry to obtain accurate results.
B. While an elevated hemoglobin level may affect the oxygen-carrying capacity of the blood, it does not directly influence the accuracy of pulse oximetry readings.
C. Fever may affect oxygen saturation levels indirectly by increasing metabolic demand or
respiratory rate, but it does not directly interfere with the accuracy of pulse oximetry readings.
D. Wearing a ring does not typically interfere with pulse oximetry readings unless the ring is very tight and impairs blood flow to the finger. However, nail polish is a more significant
concern for accurate readings.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. Monthly breast self-examinations are valuable, but the recommended starting age is typically earlier, around age 20, regardless of family history.
B. While regular breast examinations by a healthcare provider are important, they may not be sufficient as the primary screening method for breast cancer.
C. Breast ultrasound may be used as a supplementary screening tool but is not typically recommended as the primary screening method.
D. Mammograms are the primary screening method for breast cancer, and for women without a family history, they are typically recommended to start at age 40, although guidelines may vary slightly.
Correct Answer is ["A","B","E","F"]
Explanation
A. The use of separate cutting boards for raw meats and vegetables is a fundamental food safety practice to prevent cross-contamination. On Day 14, the client demonstrates an
understanding of this by using one cutting board for raw meats and a different one for vegetables.
B. Increasing the handwashing time from 10 seconds to 15 seconds is in line with food safety guidelines, which recommend washing hands for at least 20 seconds to effectively remove germs.
C. Additionally, there was no information provided on the time leftovers sat unrefrigerated on the countertop, which should be minimized to prevent bacterial growth.
D. The client did not demonstrate an understanding of safe refrigerator temperatures as the temperature did not meet the recommended setting of 4° C (40° F) or below.
E. Defrosting frozen foods in the refrigerator is a safe practice to prevent the growth of harmful bacteria, which can occur when foods are defrosted on the countertop.
F. Discarding leftovers after 2 days minimizes the risk of foodborne illnesses, as the longer food is stored, even in the refrigerator, the higher the risk of bacterial growth.
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