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The nurse is caring for a client who has disseminated intravascular coagulation (DIC). The healthcare provider prescribes an infusion of heparin. Based on the protocol, the initial dose is 14 units/kg/hr. The heparin is dispensed at a concentration of 25,000 units/250 ml. The client weighs 79.1 kg. How many mL/hr will the nurse set the Infusion pump? (Round the rate to nearest tenth. Only enter numbers and decimals. Do not enter any letters in your answer.)
Answer and Explanation

The Correct Answer is ["11.074"]

To calculate the infusion rate, we'll use the following formula:

Infusion rate (mL/hr) = Desired dose (units/hr) / Concentration of heparin (units/mL)

First, calculate the desired dose in units/hr:

  • 14 units/kg/hr x 79.1 kg = 1107.4 units/hr

Next, calculate the concentration of heparin in the IV bag:

  • 25,000 units / 250 mL = 100 units/mL

Finally, plug the values into the formula:

  • Infusion rate = 1107.4 units/hr / 100 units/mL = 11.074 mL/hr


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Related Questions

Correct Answer is A

Explanation

A. A decrease in the Glasgow Coma Scale score from 13 to 10 indicates a significant change in consciousness and may suggest worsening of the brain injury. This is a critical sign that requires immediate reporting and evaluation.
B. Diplopia (double vision) can be a concerning symptom, but it is not as immediately critical as a significant change in the Glasgow Coma Scale score. It still warrants attention but may not be the highest priority.
C. Ataxia (lack of voluntary coordination of muscle movements) is a serious symptom that could indicate worsening of the brain injury but is not as immediately critical as a significant change in the Glasgow Coma Scale score.
D. A drop in heart rate from 76 to 70/min is generally not significant in the context of mild TBI. Changes in heart rate are less critical compared to changes in the level of consciousness.

Correct Answer is B

Explanation

A. Chicken noodle soup is high in sodium, which can exacerbate fluid retention and worsen symptoms of Meniere disease. Clients with Meniere disease are typically advised to follow a low-sodium diet to help manage their symptoms.
B. Scrambled eggs are low in sodium and are an appropriate food choice for a client with Meniere disease. This option supports the dietary modifications needed to manage the condition effectively.
C. Baked ham is high in sodium, which is not suitable for a client with Meniere disease. High-sodium foods can lead to fluid retention, worsening vertigo and other symptoms associated with the disease.
D. Cheese pizza contains significant amounts of sodium, which can aggravate Meniere disease symptoms. Clients are advised to avoid high-sodium foods to manage their condition better.

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