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Author Question: The nurse teaching the client prescribed digoxin and furosemide about foods that would help prevent ... (Read 37 times)

Evvie72

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on: Jul 24, 2018
The nurse teaching the client prescribed digoxin and furosemide about foods that would help prevent digoxin toxicity, should instruct the client to include:
 
  a. oranges. c. dark green leafy vegetables.
  b. whole milk. d. carrots.

Question 2

The nurse understands that which client is at greatest risk for digoxin toxicity? The client a with:
 
  a. digoxin level of 1.3 mg/mL. c. potassium level of 5.2 mEq/L.
  b. creatinine level of 0.8 mg/dl. d. potassium level of 3.0 mEq/L.


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nmyers

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Reply #1 on: Jul 24, 2018
Answer to Question 1

ANS: A

Feedback
A Correct: Oranges are potassium-rich, which would counteract the risk of hypokalemia caused by the combination of digoxin and furosemide.
B Incorrect: Whole milk is a source of calcium and vitamin D, not potassium.
C Incorrect: Dark green leafy vegetables are high in vitamins and minerals, but not potassium.
D Incorrect: Carrots are good sources of vitamin A betacarotene.

Answer to Question 2

ANS: D

Feedback
A Incorrect: This is within defined limits for digoxin level.
B Incorrect: This is within defined limits for creatinine level.
C Incorrect: The risk of hyperkalemia in clients taking digoxin is highly unlikely.
D Correct: This potassium level indicates hypokalemia, a risk factor for digoxin toxicity.


Evvie72

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Reply #2 on: Jul 24, 2018
Thank you!


nmyers

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Reply #3 on: Jul 24, 2018
Always glad to help...


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