A nurse is preparing to administer heparin 250 units/kg subcutaneously to a client who weighs 150 lb. The heparin is available in a prefilled syringe containing 10,000 units/mL. How many mL should the nurse administer?

Choice A rationale

Camin is not administered via the Z-track method. This technique is primarily used for certain intramuscular injections that may cause irritation or discoloration if they leak into subcutaneous tissues, which is unrelated to Camin's administration.

Choice B rationale

Folic acid is a water-soluble vitamin typically given orally or intravenously. It does not require the Z-track method, as it does not irritate or stain tissues when administered by other intramuscular techniques.

Choice C rationale

Epoetin alfa is usually administered subcutaneously or intravenously. It does not require the Z-track method, as it is not associated with the risks of tissue irritation or permanent staining.

Choice D rationale

Iron dextran is administered using the Z-track method to prevent irritation, pain, and permanent staining of subcutaneous tissues. The method creates a Z-shaped track in the tissue, sealing off the medication and minimizing leakage.

Choice A rationale

Oatmeal is not rich in vitamin C, which is needed to enhance the absorption of ferrous sulfate. While it provides fiber, its role in iron therapy is limited compared to vitamin C-rich options, which significantly improve iron solubility and uptake.

Choice B rationale

Raw oranges are an excellent source of vitamin C, which significantly enhances the absorption of non-heme iron like ferrous sulfate. Vitamin C reduces ferric iron to ferrous iron, promoting absorption in the duodenum, a critical factor in anemia management.

Choice C rationale

Baked potatoes contain minimal vitamin C compared to other food options like citrus fruits. While they have nutritional benefits, they do not significantly enhance iron absorption, making them less effective for optimizing ferrous sulfate therapy.

Choice D rationale

Cheese is calcium-rich, and calcium competes with iron for absorption in the gastrointestinal tract. Consuming calcium alongside ferrous sulfate can decrease its bioavailability, making cheese an unsuitable choice for improving iron absorption. .