When auscultating over the apex of the client's lung field, what breath sound should the nurse expect to hear?
Bronchovesicular
Vesicular
Bronchial
Crackles
The Correct Answer is B
B. Heard over most of the lung fields, except for the major bronchi and the trachea.
Low intensity and pitch, with a longer inspiratory phase than expiratory phase. They are softer and more breezy in quality. Vesicular breath sounds are heard over the peripheral lung fields, including the apex (top) of the lungs.
A. Heard over the major bronchi, which are near the sternum and between the scapulae. They are of intermediate intensity and pitch, with equal inspiration and expiration phases. They are typically heard in the 1st and 2nd intercostal spaces along the sternal border and between the scapulae.
C. Heard over the trachea and larynx.
Characteristics: High intensity and pitch, with a short inspiratory phase and a longer expiratory phase. They are louder and harsher in quality, resembling the sound of air blowing through a hollow pipe.
D. Crackles are abnormal breath sounds that can be fine or coarse.
Fine crackles are high-pitched, short, popping sounds heard during inspiration, often due to fluid in the small airways or alveoli.
Coarse crackles are loud, low-pitched, bubbling sounds heard during inspiration, typically due to the presence of secretions in the larger airways.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
D. Processed foods, including canned soups, snacks, and pre-packaged meals, are major sources of dietary sodium. By avoiding processed foods, the client can significantly reduce their sodium intake and better adhere to a low-sodium diet.
A. While organic vegetables may be a healthy choice for other reasons (such as reducing pesticide exposure), canned vegetables, whether organic or not, often contain added sodium for preservation. Therefore, selecting canned vegetables, even if organic, may not align with the goal of reducing sodium intake.
B. This statement suggests an understanding of choosing lower-sodium options for sandwiches. Lean deli meats, such as turkey or chicken breast, typically contain less sodium compared to processed or cured meats like salami or bologna. Opting for lean deli meats supports the client's effort to reduce sodium intake as part of a low-sodium diet.
C. This statement indicates a misunderstanding of a low-sodium diet. Smoked meats, such as smoked ham or bacon, are often high in sodium due to the curing and smoking process. Including smoked meat products in the diet would likely increase sodium intake, which contradicts the goal of reducing sodium.
Correct Answer is ["A","B","C","E"]
Explanation
A. External rotation of the hip involves rotating the thigh outward away from the midline of the body. This movement occurs in the hip joint. External rotation is a component of hip range of motion.
B. Extension of the hip involves moving the thigh backward, straightening the leg from a flexed position. This movement also occurs in the hip joint. Extension is part of the hip's range of motion.
C. Adduction of the hip involves moving the thigh toward or across the midline of the body. It brings the leg closer to the midline. Adduction is another movement that is part of the hip's range of motion.
E. Flexion of the hip involves bringing the thigh toward the abdomen or bending the leg. It is a movement where the angle between the thigh and the abdomen decreases. Flexion is a fundamental movement of the hip joint.
D. Supination is a movement primarily associated with the forearm and hand, involving turning the palm upward or facing forward. It is not a movement of the hip joint. Supination is not correct in the context of hip range of motion.
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