Your female client has a history of arthritis. After assessing her condition and finding stiffness with inactivity, pain relieved by rest, and crepitus, you realize she has which one of the following types of arthritis?
Rheumatic arthritis (RA)
Polymyalgia Rheumatica
Osteoarthritis (OA)
Gout
The Correct Answer is C
A. Rheumatic arthritis (RA): RA is an autoimmune disorder that causes joint inflammation, swelling, and morning stiffness that improves with movement. The client’s pain being relieved by rest makes RA less likely, since RA pain typically worsens with rest.
B. Polymyalgia Rheumatica: This condition presents with muscle pain and stiffness in the shoulders, hips, and neck, often accompanied by systemic symptoms like fever, fatigue, and weight loss. It does not typically cause crepitus or joint pain relieved by rest.
C. Osteoarthritis (OA): OA is characterized by joint stiffness after inactivity, pain that improves with rest, and crepitus due to cartilage degeneration and bone-on-bone friction. These findings directly match the client’s symptoms.
D. Gout: Gout presents as sudden, severe joint pain, redness, and swelling due to uric acid crystal deposition, commonly in the great toe. It is not associated with crepitus or pain relieved by rest, distinguishing it from osteoarthritis.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is ["1170"]
Explanation
Calculate the total volume of intake in ounces (oz).
First, convert all items measured in cups to ounces (1cup=8oz).
Coffee: 1cup=8oz
Gelatin: 1cup=8oz
Tea: 1cup=8oz
Total fluid from cups = 8oz + 8oz + 8oz
=24oz.
Total fluid from direct ounces = 4oz + 3oz + 5oz + 3oz
=15oz.
Total intake in ounces = 24oz +15oz
=39oz.
Convert the total intake from ounces (oz) to milliliters (mL).
Use the standard conversion factor: 1oz = 30mL.
Total intake (mL) =39oz × 30mL/oz
=1170mL.
Correct Answer is A
Explanation
A. Ensure adequate hydration and fiber intake: Adequate fluid intake softens stool, while dietary fiber increases stool bulk and promotes peristalsis. Together, they are first-line nutritional strategies for preventing and managing constipation in older adults.
B. Increase intake of refined grains: Refined grains lack fiber, which slows bowel transit and worsens constipation. Whole grains are preferred because they provide insoluble fiber that supports regular bowel movements.
C. Reduce dietary fiber intake: Lowering fiber intake would further impair bowel motility and stool formation, increasing the risk of constipation rather than alleviating it. Older adults typically require higher fiber intake unless contraindicated.
D. Consume more dairy products: Excess dairy, particularly cheese and whole milk, can contribute to constipation due to low fiber and high fat content. While dairy provides calcium and protein, it is not recommended as a constipation management strategy.
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