Author Question: While assessing the blood pressure of an eight-year-old child, the nurse notes the following: ... (Read 78 times)

panfilo · **on:** Jun 28, 2018

While assessing the blood pressure of an eight-year-old child, the nurse notes the following: Systolic sound is heard at 98, but the sound continues until it reaches 0. There is a distinct sound softening at 48.

How should the nurse record this finding? 1. 98/48
2. 98/48/0
3. 98/0
4. 48/0

Question 2

The nurse has been completing a nutritional assessment with an 18-month-old. The comment by the parent that would prompt the nurse to provide the parent with further education is:

1. We allow our child to drink only pasteurized apple cider.

2. We take the meat out of the freezer and then allow it to thaw on the counter for 23 hours before cooking it thoroughly.

3. We always wash our hands well before any food preparation.

4. We use separate utensils for preparing raw meat and for preparing fruits, vegetables, and other foods.

amit · **Reply #1 on:** Jun 28, 2018

Answer to Question 1

2
Rationale 1: This is not the correct documentation. Korotkoff sounds were heard down to 0 mmHg.
Rationale 2: This documentation correctly records the nurse's findings.
Rationale 3: This is not the correct documentation as it does not include the qualitative change at 48.
Rationale 4: This reading eliminates the systolic sound.
Global Rationale:

Answer to Question 2

2

Rationale:

1. Washing hands, using separate utensils, and not serving unpasteurized apple cider help to prevent infection with food-borne pathogens.
2. Allowing meat to sit out on a counter can cause the bacteria counts to increase quickly, and cooking the meat might not effectively destroy all of the bacteria. Frozen meat should be thawed in the refrigerator prior to cooking.
3. Washing hands, using separate utensils, and not serving unpasteurized apple cider help to prevent infection with food-borne pathogens.
4. Washing hands, using separate utensils, and not serving unpasteurized apple cider help to prevent infection with food-borne pathogens.