The most common cause of iron deficiency anemia in male clients and postmenopausal female clients is:
Bleeding
Chronic alcohol use
Menorrhagia
Iron malabsorption
The Correct Answer is A
Reasoning:
Choice A reason: Bleeding, particularly gastrointestinal, is the most common cause of iron deficiency anemia in males and postmenopausal females. Blood loss reduces iron stores, as hemoglobin contains iron, and chronic bleeding (e.g., from ulcers or colon cancer) depletes iron faster than dietary intake can replenish, leading to anemia.
Choice B reason: Chronic alcohol use may contribute to anemia through nutritional deficiencies or liver disease, but it is not the primary cause. Alcohol can impair folate metabolism or cause gastrointestinal bleeding, but direct blood loss is a more common and significant driver of iron deficiency in these populations.
Choice C reason: Menorrhagia, or heavy menstrual bleeding, is a common cause of iron deficiency anemia in premenopausal women, not males or postmenopausal females. After menopause, menstruation ceases, eliminating this as a cause, making bleeding from other sources, like the gastrointestinal tract, more relevant.
Choice D reason: Iron malabsorption, as in celiac disease or gastric surgery, can cause iron deficiency but is less common than bleeding. Malabsorption impairs dietary iron uptake, but chronic blood loss, especially from gastrointestinal sources, is the leading cause in males and postmenopausal females due to higher prevalence.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
Reasoning:
Choice A reason: Monitoring temperature every 4 hours is critical in neutropenia, a common complication of Hodgkin disease treatment. Low neutrophil counts increase infection risk, and fever is an early sign of infection. Regular temperature checks enable prompt detection and treatment of infections, preventing sepsis in immunocompromised clients.
Choice B reason: Omitting fresh fruits and vegetables is not universally recommended for neutropenia. While some diets limit raw produce to reduce bacterial exposure, this is less critical than fever monitoring. Neutropenic precautions focus on infection prevention, with temperature monitoring being a more direct and urgent intervention.
Choice C reason: Positioning to increase lung expansion is relevant for respiratory conditions but not a priority in neutropenia. Neutropenia increases infection risk, not respiratory compromise. Monitoring for fever is more critical, as infections are the primary concern in clients with low neutrophil counts from Hodgkin disease therapy.
Choice D reason: Avoiding IM injections is important in neutropenia to reduce infection risk at injection sites, but it is secondary to fever monitoring. Injections can introduce bacteria, but fever detection through regular temperature checks is a more proactive and essential intervention for early infection identification in neutropenic clients.
Correct Answer is C
Explanation
Reasoning:
Choice A reason: Offering large quantities of liquids frequently increases aspiration risk in clients with dysphagia from neurological disorders. Large volumes can overwhelm swallowing mechanisms, leading to choking or pneumonia. Controlled, small sips with proper positioning are safer to ensure nutrition without compromising airway safety.
Choice B reason: Allowing physical activity before meals may improve appetite but does not address swallowing difficulties. Activity does not facilitate safe swallowing in neurological disorders, where muscle coordination is impaired. Proper positioning and pacing during feeding are more effective to prevent aspiration and ensure nutritional intake.
Choice C reason: Helping the client sit upright and feeding slowly minimizes aspiration risk in neurological dysphagia. Upright positioning aligns the airway to prevent food or liquid entry, and slow feeding allows better coordination of swallowing muscles, reducing choking and ensuring adequate nutrition, critical for safe intake.
Choice D reason: Instructing the client to lie down while eating is dangerous in dysphagia, as it increases aspiration risk. Lying down allows food or liquids to enter the airway, potentially causing pneumonia. Upright positioning is essential to facilitate safe swallowing and prevent complications in neurological disorders.
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